Chicken with Orzo, Corn & Goat Cheese

Chicken with Orzo, Corn & Goat Cheese

Chicken with Orzo, Corn & Goat Cheese

 

2 pounds bone-in, skin-on chicken thighs (4–6 thighs), patted dry

Kosher salt

1 tablespoon extra-virgin olive oil

1 cup orzo

2 shallots, finely chopped

3 garlic cloves, finely chopped or grated

2 pinches of red pepper flakes

2 cups chicken broth

1 (10-ounce) bag frozen corn (do not thaw)

1 pint cherry tomatoes, halved

4 ounces herbed goat cheese, crumbled (about 1 cup)

1/4 cup thinly sliced fresh basil

 

Preheat your oven to 400°F. Season the chicken all over with 1 teaspoon salt. Drizzle the olive oil into a large ovenproof skillet, then add the thighs, skin side down, and set over medium-high heat. Once sizzling, cook the thighs until golden and the pieces release easily from the skillet, 4 to 10 minutes per side (the first side will take longer). Transfer the chicken to a plate skin side up (it won’t be cooked through yet). Reduce the heat to medium and pour off all but 2 tablespoons of the chicken fat. Add the orzo, shallots, garlic, 1 pinch of the pepper flakes, and 1 teaspoon salt. Stir until the orzo is golden, 1 to 2 minutes. Stir in the broth and corn, scraping up any browned bits on the bottom. Once simmering, nestle the chicken on top, skin side up. Transfer to the oven and bake until the orzo is tender and the chicken is cooked through, 13 to 17 minutes.  Meanwhile, in a medium bowl, stir the tomatoes with 1 teaspoon salt and the remaining pinch of pepper flakes. When the chicken is done, top with the tomatoes and crumble on the goat cheese. Let sit for a few minutes, then sprinkle with the basil and serve.

Garlic Chives Bubble & Squeak

Garlic Chives Bubble & Squeak

2 C. cooked, mashed Potato

½ C. Cabbage or Kale, cut into fine slices

4 oz. Cheddar, grated

1 Egg, beaten

2 T. Garlic Chives, finely chopped

Nutmeg

Salt & Pepper

Flour, to coat

Light Olive Oil

2 Garlic Chive Flower Heads, optional, to garnish

 

Mix together potato, cabbage, cheese, egg, chives and nutmeg; season with salt and pepper to taste. Divide and shape into 8 patties. Chill for an hour in the refrigerator. Once cold, coat each patty in flour. Heat oil in a frying pan until quite hot. Gently lower patties into the oil and fry about 3 minutes on each side. Carefully remove from pan; patties are prone to fall apart. Drain on paper towels and serve hot scattered with chive flowers if available.

 

 

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First People’s Quinoa with Almonds

First People’s Quinoa with Almonds

4 C. water

2 C. quinoa

1 1/4 C. slivered almonds

2 tsp. salt

2 T. fresh lemon juice

2 tsp. paprika

2 tsp. cumin powder

4 T. Butter

2/3 C. dried apricots (unsulphured and chopped)

1/2 C. red onion

1/2 C. shallots (minced)

1 C. red bell pepper (seeded and chopped)

 

In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so. Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes. Sauté the minced shallots and red bell pepper in one T. butter. Add the remaining ingredients to the quinoa and mix until well incorporated. Garnish with greens.

 

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Edamame Dip

Edamame Dip

16 ounces shelled, cooked, and cooled edamame, about 3 cups

1/4 C. diced onion

1/2 C. tightly packed parsley leaves

3 large garlic clove, sliced

1/4 C. freshly squeezed lime juice

1 T. brown miso

1 tsp. kosher salt

1/2 tsp. red chili paste

1/4 tsp. freshly ground black pepper

3 T. olive oil

 

Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

 

 

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Duck Breast with Wild Mushrooms

Duck Breast with Wild Mushrooms

2 boneless whole duck breasts, about 1 lb each

1/4 C. unsalted butter

2 T. chopped shallots

2 cloves garlic, crushed and then finely chopped

6 oz fresh chanterelle mushrooms, brushed clean, trimmed and coarsely chopped

6 oz fresh oyster mushrooms, brushed clean, trimmed and coarsely chopped

5 oz fresh shiitake mushrooms, brushed clean, trimmed and coarsely chopped

1/3 C. dry white wine

1 C. veal stock or purchased beef stock

1 T. chopped fresh parsley

 

Preheat an oven to 400 degrees. Using a sharp knife, trim off the excess fat from around the edges of the duck breasts. Score the remaining skin covering the breast in a cross-hatch pattern every 1 inch. Rub salt and pepper to taste onto all sides of the breasts. Place them, skin side down, in an ovenproof sauté pan. Place the pan over high heat and heat until the breasts begin to sizzle loudly, 2-3 minutes. Then slip the sauté pan into the oven and cook for 10 minutes. Turn the breasts over and continue to cook in the oven until firm to the touch, about 5 minutes longer for medium-rare. Remove the duck breasts from the pan and keep warm. Pour off the fat from the sauté pan. Place the pan over medium-high heat. Add the butter and, when it melts, add the shallots and garlic and sauté just until the shallots are translucent, 1-2 minutes. Add all of the mushrooms and salt and pepper to taste and continue to sauté until the mushrooms begin to soften, 2-3 minutes. Add the wine and cook until reduced by one-third, about 2 minutes. Add the veal stock and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the parsley. Taste and adjust the seasoning. Meanwhile, cut the duck breasts crosswise on the diagonal into slices 1/2 inch thick. Spoon the mushrooms onto a warmed serving platter or individual plates. Arrange the sliced breasts on top. Serve immediately.

 

 

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Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well. Pour dressing over noodles and allow to soak in for a while. Toss in scallion; refrigerate overnight for best flavor.

 

Variations: Add in one or more of the following: 1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

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Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

12 empanada shells

3 small tomatoes, chopped

6 oz. mozzarella cheese, diced

10 basil leaves, chiffonade [thinly sliced]

kosher salt and freshly ground black pepper to taste

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.

HowtoShapetheCanastita

Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese. Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.

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Cod in Green Velvet Sauce

Cod in Green Velvet Sauce

1 pound asparagus

1/2 C. cooking liquid from asparagus

2 T. butter

2 to 4 thick cod fillets

 

Place asparagus pieces into saucepan, cover with water, and bring to a boil, lower heat and simmer for 5 minutes or until soft. With a slotted spoon, transfer asparagus to processor, add 1/3 C. cooking liquid, cover and process until creamy and smooth. Add 1 T. butter or olive oil and process until velvety smooth. Season with salt and pepper. Return to saucepan. Blanch asparagus tips. Season fish generously with kosher or sea salt and freshly ground black pepper. Melt remaining butter in nonstick skillet, place fish, rounded side down, in skillet and cook over medium high heat until golden. Turning once. Cover and cook until fish reaches desired doneness — just beginning to flake. Spoon reheated sauce onto plate, top with fish and drained asparagus tips. Spoon a little of the sauce over the top. Sprinkle with pepper.

 

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Chicken Tikka with Baby Spinach and Tomatoes

Chicken Tikka with Baby Spinach and Tomatoes

8 oz. chicken breast (one large or two small breasts) boneless, skinless

½ C. plain, low-fat yogurt

2 tsp. garlic, chopped

2 tsp. ginger root, chopped

1 tsp. ground cumin

1 tsp. ground turmeric

1 T. fresh mint or coriander, chopped (optional)

2 C. cherry tomatoes (preferably organic)

2 C. baby spinach leaves (preferably organic)

 

Mix the yogurt well with the garlic, ginger, spices and fresh mint. Cut chicken into fairly large chunks, about five or six pieces for each breast. Soak the chicken pieces in the yogurt mixture, turning over to make sure all parts are coated. Let the chicken sit in the fridge in the marinade for an hour or two, if possible. Preheat the broiler. Place the chicken pieces on a lightly-oiled baking pan or piece of tinfoil, and broil for 5 minutes. Turn the chicken pieces over, add the cherry tomatoes and broil for another five minutes. (The pan should be at least 10 inches from the broiler.) Put spinach leaves in a saucepan with ¼ C. of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve the chicken and tomatoes on a bed of spinach.

 

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Cheese-Stuffed Beef Rolls

Cheese-Stuffed Beef Rolls

1 jar (15 oz.) spaghetti sauce (no sugar added)

1 egg, slightly beaten

1/4 tsp. dried oregano, crumbled

1/4 tsp. garlic powder

1 container (15 oz.) ricotta cheese

1/4 C. grated parmesan cheese

1 C. shredded mozzarella

6 thin slices of lean deli roast beef (about 1/2 pound)

2 medium zucchini, sliced (about 3 C.)

 

Preheat oven to 375. Spread 1/2 C. spaghetti sauce in bottom of 8×12-inch baking dish. In a large bowl, thoroughly combine egg, seasonings, ricotta cheese, parmesan cheese, and 1/2 C. mozzarella cheese. Spoon equal amounts of cheese mixture on 1 end of each beef slice. Roll up beef slices jelly-roll style and arrange, seam-side down, in baking dish. Place zucchini along both sides of dish. Pour remaining spaghetti sauce over beef rolls and zucchini. Bake, covered, at 375 for 40 minutes or until heated through. Top beef rolls with remaining mozzarella cheese. Bake, uncovered, 3 minutes or until cheese is golden brown.

 

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Canadian Bacon Soufflé

Canadian Bacon Soufflé

3 T. Butter
3 T. Parmesan cheese, grated

6 Separated eggs
8oz. Room temp cream cheese
1 C. Grated cheddar cheese

1/2 C. Sour cream
3 T. Chopped pimento
1 T. Chopped chives

3/4 tsp. Dry mustard

3/4 lb. Canadian bacon, cut in bite-sized pieces

Butter bottom and sides of individual soufflé dishes and sprinkle with parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn soufflé into soufflé dishes. Bake at 350 degrees 25-30 minutes. Soufflé is done when a knife inserted in center comes out clean.

 

Cabbage Roll Soup (Canh bắp cải cuộn thịt)

Cabbage Roll Soup (Canh bắp cải cuộn thịt)

cabsoup1 C. ground pork

4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 C.

4 T. minced shallots (about 6 shallots)

3 T. minced coriander leaves (cilantro)

1/2 tsp. salt

1/2 tsp. ground white pepper

1 lb. large cabbage leaves, blanched until soft

10 whole spring onion green, blanched until soft, for fastening

6 C. chick or pork stock

2 T. sliced spring onions to garnish

2 T. fish sauce, for dipping

 

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping T. of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

 

 

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Rosemary Shortbread Rounds

Rosemary Shortbread Rounds

rosemaryshortbread1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat until thoroughly combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8″ diameter that is 1″ thick. Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4″ thick. A trick I use is buying 1/4″ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2″ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

 

Breakfast Blossoms

Breakfast Blossoms

1 (12-oz.) package buttermilk biscuits

3/4 C. Preserves or Jams

1/4 tsp. cinnamon — optional

1/4 tsp. nutmeg — optional

 

Grease ten 2 1/2- or 3-inch muffin C. Separate dough into 10 biscuits. Separate each biscuit into 3 even sections or leaves. Stand 3 sections evenly around sides and bottom of each C., overlapping slightly. Press dough edges firmly together. Combine preserves, cinnamon, and nutmeg; place scant T. in center of each C.. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool slightly before removing from pan. Serve warm.

 

 

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Baby Leeks in Wine Sauce

Baby Leeks in Wine Sauce

24 baby leeks (about 1/2 in. wide)

3/4 C. chopped onion

1 clove garlic, chopped

3/4 C. dry white wine

3/4 C. chicken or vegetable broth

1/2 lemon, thinly sliced

2 Roma tomatoes (about 6 oz. total), cored, seeded, and chopped

8 to 10 parsley sprigs

Thin strands of lemon peel

Salt and fresh-ground pepper

 

Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well. In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes. Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes. With a slotted spoon, transfer leeks to a shallow rimmed dish. Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 C., 3 to 5 minutes. Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.

 

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Asparagus and Shrimp Stir-Fry on Noodle Pillows

Asparagus and Shrimp Stir-Fry on Noodle Pillows

1 1/2 lb. asparagus, rinsed

1 ½ C. fat-skimmed chicken broth

2 T. soy sauce

2 T. cornstarch

1/4 tsp. white pepper

1 T. vegetable oil

2 T. minced fresh ginger

2 cloves garlic, peeled and minced

1 lb. shelled, deveined shrimp (31 to 40 per lb.), rinsed

Salt

4 noodle pillows (see below)

shrimp-noodle-l

Snap tough stem ends off asparagus. Cut spears at a 45° angle into 1/2-inch-thick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper. Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 T. water; cover and cook just until asparagus is bright green, 1 to 2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2 to 3 minutes. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste. Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows.

 

Making noodle pillows: In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add 12 oz. dried thin Asian wheat noodles or dried vermicelli pasta and stir to separate. Cook until barely tender to bite, 3 to 7 minutes. Drain and return to pan. Mix in 2 T. Asian sesame oil and salt to taste. Divide noodles into four equal portions; set each mound about 2 inches apart on two 10- by 15-inch nonstick baking pans. Pat each into a 1/2-inch-thick round. Bake pillows in a 425° oven until most of surface is crisp and browned, 15 to 20 minutes (switch pan positions halfway through baking). Serve hot.

 

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Soyccatash

Soyccatash

soyccatash1 cube low sodium, vegetable bouillon

1/2 large red onion, chopped

1 red bell pepper, cored, seeded and diced

2 C. frozen edamame

1 C. frozen corn

1/2 T. unsalted butter

salt and pepper to taste

2 T. chopped basil

1/4 C. water

 

Boil the edamame in salted water for six minutes. Add corn two minutes before the edamame is done. Drain and set aside in bowl. Add 1/4 C. water and 1/2 T. butter and the bouillon cube to the saucepan. Stir to dissolve the bouillon. Add the red pepper and onion to the saucepan and cook until the onions are fragrant and transluscent, about a couple minutes. Add the edamame and corn to the saucepan and toss to combine well. Salt and pepper to taste. Remove from heat and add the chopped basil. This can be served hot, room temperature or even cold. It’s pretty versatile, and a nice colorful side for a chilly spring day.

 

 

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Lentil Salad

Lentil Salad

1/2 C. brown or green lentils

2 C. water

1 bay leaf

1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme

2 plum tomatoes, chopped

1/2 C. chopped celery

1/2 C. chopped green or yellow bell pepper

3 T. low-fat vinaigrette salad dressing

1/2 tsp. Dijon mustard

 

Combine lentils in saucepan with water, bay leaf, and thyme. Cook over medium heat 12 to 15 minutes, or until tender. Stir occasionally. While lentils cook, combine tomatoes, celery, pepper, salad dressing, and mustard in mixing bowl. Drain lentils. Discard bay leaf. Add lentils to ingredients in bowl. Toss gently. Serve hot or cold.

 

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Parmesan-Cheddar Scallion Buns

Parmesan-Cheddar Scallion Buns

09_bake_vs212 cups warm water

2 tablespoons active dry yeast

2 1/2 teaspoons salt

1/3 cup sugar

2/3 cup nonfat dry milk

3 cups bread flour

3 cups all-purpose flour

1 /3 cup butter, softened

1 egg, beaten

 

1/4 cup butter, melted

3 cups Wisconsin Cheddar, grated

2 cups Wisconsin Parmesan, grated

2 cups scallions, chopped

1/2 cup flat-leaf parsley, chopped

 

Combine water and yeast and let sit for about 5 minutes, or until proofed. In the meantime, sift the salt, sugar, dry milk, 1 cup of bread flour, and 1 cup of all-purpose flour together into a large bowl.

Add yeast mixture, butter, and egg to the dry ingredients, and mix until smooth. Continue adding flour (about a half-cup at a time) until a soft but workable dough has formed. Knead dough on a well-floured surface for 8-10 minutes, adding more flour if dough begins to feel too sticky. Once the dough is smooth, place it in a well-oiled bowl and cover with plastic wrap or a damp tea towel. Leave it to rise for about an hour, or until doubled in size. Turn dough out on a well-floured surface and knead for a minute or two. Divide into 3 equal pieces. Cover 2 with plastic wrap or a tea towel, and begin rolling the other into a 9.5-x 15-inch rectangle. (If the dough is difficult to work with, just let it rest for a minute, until the glutens have relaxed.) Brush the surface of the dough with the melted butter, then cover with 1/3 of the Wisconsin Cheddar, Wisconsin Parmesan, scallions, and parsley, leaving a half-inch seam around the edge. Beginning with the long edge closest to you, roll the dough up, and press together at the seam to seal. Give the whole thing a good pat-down to ensure that the ingredients are secured in there, then slice into 8 pieces with a serrated knife. Repeat with the next two rounds of dough and the remaining filling. Grease two 9-x 13-inch baking dishes with butter. Arrange 12 rolls in each dish. Cover with plastic wrap or a tea towel, and let rise for another 30-40 minutes, or until rolls have risen to the point of almost touching. Preheat oven to 375 ° F. Bake rolls for 25 minutes, or until they begin to lightly brown. Let cool for 20-30 minutes before removing from the pan.

Bacon, Cheddar, & Scallion Bread

Bacon, Cheddar, & Scallion Bread

3 C. All-purpose flour
2 tsp. Double-acting baking powder
1 tsp. Baking Soda
2 T. Sugar

1 C. Finely chopped scallion

1 tsp. Freshly ground black pepper

1 1/4 tsp. Salt

1 1/2 tsp. Caraway seeds

1 lb. Lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled

2 lg. Eggs

1 1/2 C. Milk

3 T. Dijon-style mustard

3 T. Vegetable shortening, melted and cooled

2 C. Coarsely grated extra-sharp Cheddar (about 1/2 pound)

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Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

 

Asparagus Fritters

Asparagus Fritters

2 lb. asparagus, cut in 1″ pieces blanched

1-1/2 C. flour

2 tsp. fresh grated parmesan cheese

1 pinch salt

1 pinch dried basil, oregano or thyme

4 eggs beaten

1 C. milk

 

Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb; beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tsp. butter with 1 tsp. vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

 

 

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Zuppa & White Beans

Zuppa & White Beans

1 lb dry white beans

1 med white onion, chopped

3 garlic cloves, crushed

salt

4 whole sage leaves

3/4 C. olive oil

2 celery stalks, chopped

2 carrots, chopped

1 med red onion, chopped

1 sprig rosemary, leaves chopped and stem discarded

3 T. tomato paste

1 bunch Swiss chard, washed, stems trimmed, chopped

1 head cabbage, shredded

Black pepper

 

Soak the beans overnight in water, enough to cover beans. Drain beans and place in a 6-8 qt pot with water to cover beans. Add white onion, garlic, salt and sage and boil for 30 min, until beans are tender. Drain the beans, reserving the cooking water. Puree half the beans in a food processor and add to the reserved water. To a hot skillet add 1/2 cup oil and saute celery, carrots, red onion, and rosemary for 5 min. Add tomato paste and 1 T water. Puree this mixture and add to the pureed beans. Add Swiss chard and cabbage and cook 30 min. Add the reserved whole beans, remainder of oil, and salt & pepper and cook for 20 more min.

 

 

from The Mediterranean Prescription

 

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Grilled Orange Salmon

Grilled Orange Salmon

grillsal1/4 C. orange juice

1 tsp. minced fresh tarragon

1 tsp. olive oil

1-1/2 tsp. minced chives

1/2 tsp. grated orange peel

1/2 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

2 salmon fillets (8 oz. each)

 

In a large bowl, combine the first eight ingredients. Set aside 2 tsp. marinade for basting. Pour remaining marinade into a resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 2-3 hours. Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade. Yield: 2 servings.

 

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Baked Penne with Zucchini

Baked Penne with Zucchini

2 C whole wheat penne (6 oz)

2 tsp extra virgin olive oil

2 med zucchini (1 lb total), cut into sm cubes

3/4 lb green beans, trimmed and cut diagonally in half

1 can (14.5 oz) no-salt-added diced tomatoes

1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)

1/2 C water

1/2 tsp salt-free italian seasoning

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/2 C shredded reduced-fat mozzarella cheese (2 oz)

2 tbsp grated Parmigiano-Reggiano cheese

 

Preheat oven to 375 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Drain. Heat oil in large nonstick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occasionally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.

 

 

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Wild Mushroom Ravioli with Eggplant and Goat Cheese

Wild Mushroom Ravioli with Eggplant and Goat Cheese

 

1 to 1 1/4 lb. eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant

2 T. extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

Salt and pepper

1 (12-oz.) package fresh wild mushroom ravioli

2 medium vine ripe tomatoes, about 8 oz.

8 oz. goat cheese, to crumble

1 C., 20 leaves, fresh basil leaves, torn or shredded

 

Place a pot of water on the stove to boil for pasta. Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall. Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook. Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender. While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper. Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 oz. of cheese, crumbled, per portion.

 

 

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Chicken Piccata Pasta

Chicken Piccata Pasta

piccata1 lb. chicken tenders, cut into bite size pieces

1 lb. Whole Wheat Gemelli Pasta

4 T. flour, divided (any variety)

1 stick butter (8 Tb.)

3 T. olive oil

2 cloves garlic, minced

1/2 small red onion, halved and sliced thin

1 T. fresh chopped rosemary

1/3 cup fresh lemon juice

3/4 cup chicken stock

3 oz. capers, drained

1/4 cup chopped parsley

Salt and Pepper

 

Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop the chicken, onion, and herbs. Place a large skillet over medium heat and add the butter and oil. Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Once the butter is melted, salt and pepper the chicken liberally and toss with 2 Tb. flour. Place the chicken pieces in the hot butter and sauté for 2-3 minutes per side until golden brown. Remove the chicken with a slotted spoons and place on paper towels to dry. Add the rosemary, garlic and onions to the butter and sauté for 1 minute. Then whisk in the remaining 2 Tb. flour to thicken the sauce. Cook for another minute, then whisk in the lemon juice and chicken stock. Once the sauce is simmering again, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.

 

 

Zesty Dill Spread on Whole Grain Crackers

Zesty Dill Spread on Whole Grain Crackers

1/2 C. 1% cottage cheese

1 tsp. horseradish

1 1/2 tsp. finely chopped fresh or dried dill

Ground black pepper

24 7-grain snack crackers

6 grape tomatoes, quartered

 

In a bowl, combine the cottage cheese, horseradish, and dill. Stir to mix. Add more horseradish to taste if desired. Season to taste with pepper. Spread evenly on the crackers. Top each cracker with a piece of tomato. Serve right away.

 

Yield: 6 servings

Calories: 52

Fat: 1g

Fiber: 1g

 

 

Colifloren Adobo – Marinated, Pickled Cauliflower

Colifloren Adobo – Marinated, Pickled Cauliflower

1 pinch saffron threads

8 oz. cauliflower

1/4 cup olive oil

3 garlic cloves

½ teaspoon oak-smoked sweet Spanish paprika (pimenton duke)

3 tablespoons sherry vinegar

1 pinch sugar

1 sprig rosemary

2 slices lemon

Sea Salt

Freshly ground white pepper

1 handful freshly chopped flat-leaf parsley — to serve

cauliflower

Put the saffron threads in a bowl with 2 tablespoons hot water. Break the cauliflower into florets and slice thinly through the head and stem. Blanch in a saucepan of boiling water for 30 seconds, strain, and transfer to a bowl. Heat the oil in a skillet, then add the whole garlic cloves, paprika, vinegar, sugar, rosemary, lemon, salt, and pepper. Let boil for 3 minutes. Add the saffron and its soaking water, then pour the mixture over the cauliflower and stir well. Cover with plastic wrap and let marinate in the refrigerator for 3 days. Serve at room temperature, sprinkled with chopped parsley.

 

 

From Easy Tapas

 

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Tomato Steak with Baked Goat Cheese and Herb Salad

Tomato Steak with Baked Goat Cheese and Herb Salad

tomatosteak1/4 C. fine dried bread crumbs

Gray salt

Freshly ground black pepper

1 large egg

4 rounds fresh goat cheese, about 2 oz. each

4 thick, ripe beefsteak tomato slices

2 T. extra-virgin olive oil, plus more for the salad

2 C. lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress

Red wine vinegar

 

In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes. Center the tomato slices on 4 salad plates and season with salt and pepper. Heat a large nonstick skillet over moderately high heat and pour in 2 T. olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice. In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately. Michael’s Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes. Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.

 

 

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Bacon Cheddar Popovers

Bacon Cheddar Popovers

popovers1 2/3 cups fat-free milk

1 1/2 cup all-purpose flour

3 large eggs

1 tsp salt

1/4 tsp cayenne

1 1/2 cup shredded Cheddar cheese

1/2 cup finely chopped scallions (about 4 scallions)

2 teaspoons fresh rosemary, chopped

6 bacon strips, cooked crisp and coarsely chopped

 

Preheat oven to 450 degrees. Lightly spray a 12 cup popover or jumbo muffin pan with nonstick spray.

Combine milk, flour, eggs, salt, and cayenne in a bowl, beat well until smooth. Stir 1 cup Cheddar, 2/3 of the chopped bacon, rosemary, and the scallions into batter. Spoon 1/3 cupfuls of batter into prepared cups. Sprinkle evenly with remaining Cheddar and bacon. Bake popovers 15 minutes. Reduce oven to 375 degrees and bake until golden brown, an additional 10 minutes or so. Serve hot. To prevent the popovers from deflating after coming out of the oven, bake them a little longer than you would think to, until they are starting to brown. To prevent the inside from getting soggy, stick a knife in the top of them as soon as they come out of the oven, to let steam escape.

 

 

 

 

Pasta with Red Wine, Shallots and Zucchini Sauce

Pasta with Red Wine, Shallots and Zucchini Sauce

For Pasta:

3 1/4 C. all-purpose flour

4 eggs

For Sauce:

2 small zucchini

2 1/2 oz butter

2 shallots, chopped

1/2 C. juices from a roast or beef stock

3/4 C. dry red wine

1/3 C. freshly grated parmesan cheese

Salt

 

FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8×4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater. FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 T. of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter. TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

 

.

 

 

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Cinnamon Buckwheat Pancakes

Cinnamon Buckwheat Pancakes

buckwheat-pancakes-21 1/2 T. honey

1 T. water

2 tsp. cornstarch

1 1/2 C. fresh strawberries, sliced, or frozen strawberries, thawed and sliced

1 C. buckwheat flour

1 T. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. ground cinnamon

pinch of salt

1 egg

3/4 C. reduced-fat buttermilk

 

To prepare the strawberries: In a saucepan, combine the honey, water, and cornstarch. Mix until blended. Add the strawberries. Cook over medium heat, stirring gently, for about 4 minutes, or until the mixture bubbles. Remove from the heat. Cover to keep warm. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don’t over mix). Ladle the batter in 1/4-C. dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.

 

Yield: 8 servings

Calories: 93

Fat: 1g

Fiber: 3g

 

 

Talas Boregi (Puff Pastry Meat Pies)

Talas Boregi (Puff Pastry Meat Pies)

1 onion, chopped

2 T. olive oil

1 lb. ground lamb

Salt & pepper

1/2 t. ground cinnamon

1/2 t. ground allspice

3 T. pine nuts

2 T. currants or small black raisins

3-4 T. chopped parsley

1 c. frozen peas

14 oz. frozen puff pastry, thawed according to package directions

1 egg, separated

puff-pastry-meat-pies2

Fry onion in oil until soft and slightly caramelized. Add lamb, salt, pepper and spices. Break up pieces of meat with a fork or spatula. Cook until meat is done and juices are absorbed. Stir in pine nuts, currants, parsley and peas. Let cool. Adjust seasoning, if needed. Preheat oven to 375 degrees. Cut the thawed puff pastry into 8 pieces. Roll out each piece a bit on a floured piece of wax paper with a floured rolling pin. Flip a time or two, dusting each time with flour. Spread a heaping tablespoon of filling onto one half of each piece of pastry (there will be filling left over, which is good to eat by itself). Brush the edges of that half of pastry with egg white. Fold pastry over to cover the filling. Press edges with the tines of a fork. Flip over and press the edges of the other side with the fork tines. Place the pastries on a cookie sheet lined with parchment paper. Whisk the egg yolk with a drop of water. Brush the tops of the pastries with the egg yolk/water mixture. Bake for 25-30 minutes, until golden brown and puffed up.

 

Whole Roasted Shallots and Potatoes with Rosemary

Whole Roasted Shallots and Potatoes with Rosemary

11 oz. shallots, peeled

1 1/2 lb. baby potatoes, washed and cut in half

3 T. extra virgin olive oil

2 T. balsamic vinegar

4 sprigs rosemary

Salt, to taste

Fresh ground black pepper, to taste

shallot

Preheat oven to 180°C/350°F/Gas 4. In a large baking tray mix the olive oil and balsamic vinegar and add the whole twigs of rosemary. Add the shallots and potatoes, stir so everything gets coated well. Season to taste with salt and pepper. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes. Stir once or twice while roasting.

 

 

Yield:

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Orange Butter with Smoked Turkey Sandwiches

Orange Butter with Smoked Turkey Sandwiches

1/2 c. unsalted butter, softened

2 tsp. orange juice

1 loaf white tea bread, thinly sliced

Smoked turkey, sliced

Cookie cutter

Organically grown orange nasturtiums

1 bunch watercress

 

In a bowl, whisk together butter and juice. Spread a thin layer of orange butter onto slice of bread and place a slice of smoked turkey on top. Cut out shapes from bread using cookie cutter. Top with an orange nasturtium and a sprig of watercress.

 

Yield:

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Baked Eggs and Mushrooms in Ham Crisps

Baked Eggs and Mushrooms in Ham Crisps

BakedHamCrisps3/4 crimini pound mushrooms finely chopped

1/4 C. finely chopped shallot

2 T. unsalted butter

1/2 tsp. salt

1/4 tsp. black pepper

2 T. creme fraiche or sour cream

1 T. finely chopped fresh tarragon leaves

12 slices Black Forest or Virginia ham (without holes; 10 oz.)

12 large eggs

Garnish: fresh tarragon leaves

a muffin tin with 12 (1/2-C.) muffin C.

Preheat oven to 400 degrees F. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraiche and tarragon. Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin C. (ends will stick up and hang over edges of C.). Divide mushrooms among C. and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin C. carefully, using 2 spoons or small spatulas.

 

 

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Crispy Cheddar Chicken

Crispy Cheddar Chicken

crispychx4 large chicken breasts

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 C. milk

3 C. cheddar cheese, grated

1 tsp. dried parsley

1 10 ounce can cream of chicken soup

2 T. sour cream

2 T. butter

 

Cut each chicken breast into 3 large chunks. In a small food processor grind up the Ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Drunken Pork Shoulder with Cabbage and Pears

Drunken Pork Shoulder with Cabbage and Pears

bouquet garni

2 white onions, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic

30 whole black peppercorns

5 C. dry red wine, such as Cabernet or Merlot

salt to taste, plus 1 T. salt

3 pounds boneless pork shoulder, cut into 1-inch cubes

6 T. olive oil

4 C. veal stock or chicken stock (see recipes)

1 head green cabbage, thinly sliced

3 T. unsalted butter

1/4 vanilla bean, split in half lengthwise

3 ripe but firm pears, such as Comice, cored, peeled and cut into 3/4-inch cubes

3 T. chopped fresh parsley

 

In a large shallow nonaluminum dish, combine the bouquet garni, onions, carrots, celery, garlic, peppercorns, 4 1/2 C. of the red wine and salt to taste. Stir to mix. Add the pork and turn to coat evenly. Cover and refrigerate for at least 5 hours or as long as overnight. Drain the meat and vegetables in a sieve, capturing the marinade in a small saucepan. Bring the marinade to a boil, then remove it from the heat and set aside. Separate the meat from the vegetables; set aside separately. In a sauté pan over high heat, warm 4 T. of the olive oil. Pat the meat dry with paper towels. Working in small batches, add the meat to the pan and brown on all sides, about 2 minutes. Transfer the meat to a large saucepan. To the same sauté pan used for browning the meat, add the reserved vegetables and sauté over medium-high heat until they begin to brown, about 5 minutes. Transfer the vegetables to the saucepan holding the meat. Add the reserved red wine marinade. Bring to a boil over high heat and boil until reduced by half, about 10 minutes. Add the veal or chicken stock and return to a boil. Reduce the heat to medium and simmer, uncovered, until the pork is tender, 50-60 minutes. Meanwhile, fill another large saucepan two-thirds full with water, add the 1 T. salt and bring to a boil. Add the cabbage, return to a boil and cook until wilted, about 2 minutes. Drain the cabbage, rinse with cold water and drain again. In a frying pan over medium heat, melt the butter. Add the cabbage and sauté for 2 minutes. Remove from the heat and set aside. In another small sauté pan, combine the remaining 1/2 C. red wine, the vanilla bean and the pears and bring to a boil. Reduce the heat to medium and simmer, turning the fruit every few minutes, until tender, 5-10 minutes. Drain the meat and vegetables in a sieve, capturing the juices in a bowl. Cover the juices to keep them warm. Separate the pork from the vegetables; discard the vegetables. Arrange a bed of the cabbage on a warmed platter. Place the pork on top of the cabbage, and pour the juices over the top. Scatter the poached pear cubes around the meat. Garnish with the parsley and serve at once.

 

 

 

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Double Crunch Honey Garlic Chicken

Double Crunch Honey Garlic Chicken

crunchchx4 large boneless skinless chicken breasts

2 cups flour

4 tsp. salt

4 tsp. black pepper

3 T. ground ginger

1 T. freshly ground nutmeg

2 tsp ground thyme

2 tsp ground sage

2 T. paprika

1 tsp cayenne pepper

4 eggs

8 T. water

2 T. olive oil

3-4 cloves minced garlic

1 cup honey

1/4 cup soy sauce (low sodium soy sauce is best)

1 tsp. ground black pepper

Canola oil for frying

 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe…and there will be a next time. Make an egg wash by whisking together the eggs and water. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

To make the Honey Garlic Sauce: In a medium saucepan add the 2 T. olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.