Page 16
October 21, 2015
F Vietnamese
OOD
Sandwich
by
p aul a. n eufeldt
Ingredients:
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4 boneless pork loin chops, cut 1/4 inch thick
4 (7 inch) French bread baguettes, split lengthwise
4 teaspoons (or to taste) mayonnaise or greek yogurt
1 ounce chile sauce with garlic
1/4 cup fresh lime juice
1 small red onion, sliced into rings
1 medium cucumber, peeled and sliced lengthwise
2 tablespoons chopped fresh cilantro salt and pepper to taste
2 Grated marinated carrot
Directions:
1. Shred and marinate carrots at least 6 hours in advance in a container
of white vinegar with a teaspoon of sugar.
2. Preheat the oven’s broiler. Place the pork chops on a broiling pan
and set under the broiler. Cook for about 5 minutes, turning once; or
until browned on each side.
3. Open the French rolls and spread mayonnaise/yogurt on the insides.
Place one of the cooked pork chops into each roll. Spread chile sauce
directly on the meat. Sprinkle with a little lime juice and top with slices
of onion, cucumber, cilantro, salt and pepper. Finish by sprinkling on
the shredded carrots to your liking.
Eggplant Soup
p aul a.
n eufeldt
by
Ingredients:
• 1 Large-sized eggplants, split lengthwise
• 1 Large red bell pepper, split lengthwise
• 3 Tomatoes, Quartered
• 2 Yams, cut into chunks
• 1 Medium red onion, peeled and cut into chunks
• 1 full head of garlic
• 1 Tbsp. Olive oil
• 4 C. vegetable broth or stock
• 1 Tbsp. Fresh thyme, finely chopped (plus more for garnish)
• 1/4 C. Coconut milk or almond milk
• 1 small bunch green onions
• 1/4 Cup crumbled feta cheese (or yogurt)
Instructions:
1. Place all of the veggies and the garlic on a baking sheet. Brush the
olive oil over the vegetables, make sure that all of the vegetables are
lightly coated. Position the eggplant and yams skin side up (cut side
down on the tray). Roast veggies at 350ºF for 45 minutes.
2. Bring your stock to a boil in a large soup pot. Scoop the flesh of the
roasted (and then cooled) eggplant and yams into the stock, leaving the
skin behind. Place the remaining vegetables and garlic in the stock.
Bring to a boil, then reduce to a simmer for 10 minutes.
3. Puree the soup in a blender or food processor. Return to the soup
pot. Add the fresh thyme and coconut milk. Salt and Pepper to taste.
Garnish with fresh thyme, feta cheese (or yogurt) and green onions.