Thai Pork Burritos

Thai Pork Burritos is a gleefully inauthentic weeknight meal with vaguely Asian styling.   They aren’t fancy enough to call fusion food, and would be unrecognizable in Thailand or Mexico.   They are, however, delicious and easy.  They have been a staple at our dinner table for nearly two decades, and were my son’s all-time favorite meal……

Pasta Szechuan (adapted from Open House, 1995)

Pasta Szechuan is a quick and easy weeknight pasta recipe that might bear some resemblance to Asian food if you stand far away and look at it in bad lighting.  The recipe comes to me by way of Open House, a 1995 cookbook supporting the National Alliance to End Homelessness.  A few recipes in Open……

Hawaiian Chicken with Ginger and Peach (California, 1996, adapted)

Hawaiian Chicken with Ginger and Peach is a chicken and rice dish with vaguely tropical sensibilities.   If you’re expecting a traditional plate-lunch style chicken you’ll need to look elsewhere:  this dish is more Nixon-era casserole than luau food.  Pan-fried chicken breast is set atop a salty pilaf and seasoned lightly with ginger and coconut –……

Thai Chicken Pizza alla Shandi (Oregon, 2006, adapted)

Thai Chicken Pizza alla Shandi is a protein-heavy, vaguely Asian, sweet and sticky weeknight pizza.   The recipe comes to my by way of Recipes from the Heart, a 2006 community cookbook from the church congregation my family attended.  The recipe was submitted by a woman who has since moved and with whom our family was……

Pork Tenderloin Javanese (adapted from The New St. Louis Symphony of Cooking, 1964)

Pork Tenderloin Javanese is a quick-cooking coriander-scented mock kebab, simple enough for a weeknight but hearty enough for weekend grilling.  If you’re looking for traditional Indonesian food you’ll be disappointed.  Pork tenderloin isn’t especially popular among the people of Java, which is predominantly Muslim.  But while the pork is certainly a Western adaptation, the recipe……

Chinese Pork Balls and Cabbage (adapted from Myra Waldo’s Chinese Cookbook, 1968)

Chinese Pork Balls and Cabbage is a hearty dish suitable for a cool autumn weeknight.  If you’re after an authentic Chinese main dish keep looking.  This recipe is adapted from Myra Waldo’s Chinese Cookbook, first published in 1968, and reflects Americanized Chinese sensibilities adapted to the tastes and ingredient availability of the 1960s.   Like most……