Korean Style Pork Loin
Adapted from Cooking Light
1/3 cup soy sauce
2 tbsp sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
2 Tablespoons sliced scallions (white and light green parts)
1 1/2 lb pork tenderloin sliced into 1-inch rounds
1 tbsp. olive oil
1 cup cooked brown rice
1. Combine the first 8 ingredients in a large zip lock bag or airtight container, then add the pork. Seal and marinate in the refrigerator for 2-8 hours, turning the bag occasionally. If you have a food saver marination system, that will take 10 minutes.
2. Preheat the oven to 425 degrees. Heat a large cast iron skillet or grill pan coated with olive oil over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 3 minutes, browning on both sides. Place pan in oven, and bake for 5 minutes until desired degree of doneness. Let stand 5 minutes before slicing.
3. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Serve over brown rice.
Tilapia Dijon Fish Cake Sandwich
Adapted from Real Simple May 2011
4 6-ounce tilapia fillets
kosher salt and black pepper
1/2 cup greek yogurt
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon plus 1 teaspoon Dijon mustard
3/4 cup panko
Canola oil
Olive oil
White wine vinegar
1 head green leaf lettuce
Sliced red onion
Good hearty bread like Brioche or Baguette
1.Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with salt and peppar. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
2.In a medium bowl, combine yogurt, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
3.Meanwhile, in a large bowl, whisk together 1 part olive oil and 3 parts vinegar, 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. When ready to eat, slice and toast the bread for your sandwiches, toss the greens and onion in the dressing and assemble your sandwiches as you like.
Coleslaw Quinoa Salad with Grilled Chicken
My own recipe!
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves
Two chicken breasts, thawed and the fat/tendons trimmed off
1 c cooked quinoa
1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, quinoa and parsley to cold vinegar mixture. Toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled.
4. While mixture is chilling, season your chicken as you like it (we do salt, pepper, garlic powder and a dash of cayenne). Heat a cast iron grill pan on medium-high. Add 1 tablespoon olive oil and grill chicken, 4-5 minutes on each side, until done. Toss mixture again before serving alongside the warm chicken.
Saturday, January 14, 2012
Sunday, January 8, 2012
Pork Rib Roast with Apples, Quinoa and Kale with Tilapia, Turkey Chili Mac
Pork Rib Roast with Apples
Ingredients
3 Tablespoons Olive Oil
1 whole Pork Rib Roast (about 2.5lbs)
4 cups Apple Juice
1 cup Beef Stock
3 whole Fuji Apples, Cored And Cut Into Wedges
3 whole Medium Vidalia Onions, Sliced
1 whole Bay Leaf
1 cup Couscous
1 cup Water
2 Tablespoons unsalted Butter
½ cups Chopped Pecans
1. Saute onions until brown.
2. Heat olive oil in a large Dutch Oven over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, beef broth, apple slices, onions, and bay leaf. Cover and simmer for 3 hours.
3. Toward the end of the cooking time, make the couscous: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add water, then bring to a boil. Add couscous, turn off the head, cover, and let soak until all liquid is cooked out.
4. When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Spoon sauce over the roast, then cut the roast into slices. Serve with apples, onions, and couscous.
Quinoa and Kale Salad with Tilapia
Adapted from gritsandgrapeleaves.com
Ingredients
1/2 cup quinoa, cooked
1 cup kale, sliced, washed and stems removed
1/4 tsp paprika
1/4 tsp garlic powder or 1 clove minced fresh garlic
1 tblsp extra virgin olive oil
Half the juice of 1 lemon
4 Tilapia Filets
Instructions
For Salad:
Preheat oven to 350
1.Prepare quinoa as directed on package.
2.Prepare kale by washing leaves and removing the stems. Once stems are removed slice or tear into bite size pieces and place on a baking sheet.
3. Bake for 10-15 minutes until dry and almost crispy, you should smell the aroma from the oven.
4. While kale is baking, generously season Tilapia filets on both sides with pinches of salt, pinches of pepper, pinches of paprika and pinches of garlic powder. Place filets on an oiled baking sheet.
5. When kale is done, combine quinoa and kale in medium mixing bowl and toss together.
6. Place fish in the oven (same 350 temp) for 25-30 minutes or until fish flakes with a fork.
7. While fish is in the oven, in a separate bowl whisk together the measured out paprika, garlic powder, olive oil and lemon juice.
8.Pour olive oil mixture over kale and quinoa and toss until well combined and coated. Serve salad with baked fish.
Turkey Chili Mac
Adapted from Cookstr.com
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 pound ground dark turkey
One 14.5-ounce can diced tomatoes, drained
2½ teaspoons chili powder
½ teaspoon ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
½ teaspoon salt
½ pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
½ cup frozen baby white corn, thawed
1 to 2 cups grated cheddar cheese
1. Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
2. Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
3. Stir the cooked pasta and corn into the chili. Cover and cook on LOW for another 1 to 1½ hours.
4. Top with the cheese to let it melt, and serve out of the crock.
Ingredients
3 Tablespoons Olive Oil
1 whole Pork Rib Roast (about 2.5lbs)
4 cups Apple Juice
1 cup Beef Stock
3 whole Fuji Apples, Cored And Cut Into Wedges
3 whole Medium Vidalia Onions, Sliced
1 whole Bay Leaf
1 cup Couscous
1 cup Water
2 Tablespoons unsalted Butter
½ cups Chopped Pecans
1. Saute onions until brown.
2. Heat olive oil in a large Dutch Oven over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, beef broth, apple slices, onions, and bay leaf. Cover and simmer for 3 hours.
3. Toward the end of the cooking time, make the couscous: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add water, then bring to a boil. Add couscous, turn off the head, cover, and let soak until all liquid is cooked out.
4. When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Spoon sauce over the roast, then cut the roast into slices. Serve with apples, onions, and couscous.
Quinoa and Kale Salad with Tilapia
Adapted from gritsandgrapeleaves.com
Ingredients
1/2 cup quinoa, cooked
1 cup kale, sliced, washed and stems removed
1/4 tsp paprika
1/4 tsp garlic powder or 1 clove minced fresh garlic
1 tblsp extra virgin olive oil
Half the juice of 1 lemon
4 Tilapia Filets
Instructions
For Salad:
Preheat oven to 350
1.Prepare quinoa as directed on package.
2.Prepare kale by washing leaves and removing the stems. Once stems are removed slice or tear into bite size pieces and place on a baking sheet.
3. Bake for 10-15 minutes until dry and almost crispy, you should smell the aroma from the oven.
4. While kale is baking, generously season Tilapia filets on both sides with pinches of salt, pinches of pepper, pinches of paprika and pinches of garlic powder. Place filets on an oiled baking sheet.
5. When kale is done, combine quinoa and kale in medium mixing bowl and toss together.
6. Place fish in the oven (same 350 temp) for 25-30 minutes or until fish flakes with a fork.
7. While fish is in the oven, in a separate bowl whisk together the measured out paprika, garlic powder, olive oil and lemon juice.
8.Pour olive oil mixture over kale and quinoa and toss until well combined and coated. Serve salad with baked fish.
Turkey Chili Mac
Adapted from Cookstr.com
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 pound ground dark turkey
One 14.5-ounce can diced tomatoes, drained
2½ teaspoons chili powder
½ teaspoon ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
½ teaspoon salt
½ pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
½ cup frozen baby white corn, thawed
1 to 2 cups grated cheddar cheese
1. Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
2. Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
3. Stir the cooked pasta and corn into the chili. Cover and cook on LOW for another 1 to 1½ hours.
4. Top with the cheese to let it melt, and serve out of the crock.
Monday, January 2, 2012
Happy New Year! Chicken Tetrazzini, Mom's Couscous Salad, Dad's Mustard Dressing
Happy New Year!
I'm excited to get back in the saddle of cooking after several weeks of eating out and eating leftover pizza. :-)
Chicken Tetrazzini
Adapted from Cooks Illustrated Turkey Tetrazzini 1998
Ingredients
Topping
1/2 cup fresh breadcrumbs
Pinch table salt
1 1/2 tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about 1/4 cup)
Filling
6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
8 ounces white mushrooms, cleaned and sliced thin (3 cups)
2 medium white onions, chopped fine (1 1/2 cups)
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken stock
3 tablespoons dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/8 teaspoon nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless chicken meat, cut into 1/4-inch pieces
1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
Couscous Salad
Recipe by my mom's stepdaughter's cousin's brother in-law (or something like that)
1 cup ready couscous ( use the instant one)
1 cup cooked chick peas ( from a can)
1 cup cooked till soft black or brown lentils
1/2 red onion chopped fine
1/4 cup chopped cilantro leaves
1/4 cup chopped fresh mint leaves
1/4 cup dried cranberries
1 1/2 tablespoons olive oil
Juice of 1 lemon
Mix first 7 ingredients in a bowl. Then add olive oil lemon juice, salt and pepper to taste and mix. Adjust seasonings to taste.
Dad's Mustard Salad Dressing
From my dad! Can be used to dip steamed artichokes in too. YUM!
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon dijon mustard (Grey Poupon is how we like it)
Salt and Pepper to taste
Mix all ingredients in a bowl. YUM!
I'm excited to get back in the saddle of cooking after several weeks of eating out and eating leftover pizza. :-)
Chicken Tetrazzini
Adapted from Cooks Illustrated Turkey Tetrazzini 1998
Ingredients
Topping
1/2 cup fresh breadcrumbs
Pinch table salt
1 1/2 tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about 1/4 cup)
Filling
6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
8 ounces white mushrooms, cleaned and sliced thin (3 cups)
2 medium white onions, chopped fine (1 1/2 cups)
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken stock
3 tablespoons dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/8 teaspoon nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless chicken meat, cut into 1/4-inch pieces
1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
Couscous Salad
Recipe by my mom's stepdaughter's cousin's brother in-law (or something like that)
1 cup ready couscous ( use the instant one)
1 cup cooked chick peas ( from a can)
1 cup cooked till soft black or brown lentils
1/2 red onion chopped fine
1/4 cup chopped cilantro leaves
1/4 cup chopped fresh mint leaves
1/4 cup dried cranberries
1 1/2 tablespoons olive oil
Juice of 1 lemon
Mix first 7 ingredients in a bowl. Then add olive oil lemon juice, salt and pepper to taste and mix. Adjust seasonings to taste.
Dad's Mustard Salad Dressing
From my dad! Can be used to dip steamed artichokes in too. YUM!
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon dijon mustard (Grey Poupon is how we like it)
Salt and Pepper to taste
Mix all ingredients in a bowl. YUM!
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