Orange Pork Stir-fry

Cooking for my family is tricky.

• B (8) would subsist on dessert, if he could.  He eats like a bird, and always, ALWAYS leaves at least one bite on the plate.  The trick is to give him small portions so there isn't so much wasted.  He's underweight and pretty small, and only somewhat physically active.  He does like spicy food, though.
• Kiddo (8) would subsist on carbs and cheese if he could.  And ketchup.  He cannot stand even the hint of spiciness.  He's a little overweight but very physically active and never seems to stop growing.
• E (12) toys with vegetarianism, is growing like a weed, and worries overmuch about food safety.  She's prefers simple spices.
• Meli is tall and thin and could stand to gain some muscle weight.  He seems to be able to eat anything and not gain weight -- 7 donuts in a sitting?  Check.  Double cheeseburger and fries?  How about two?  An entire large pizza?  Why not?  His cholesterol could be better, though.  He's currently cutting out most carbs.  I'm not entirely sure why.  He's a great cook, but it tends to be heavily fatty and saucy comfort food.
• I've gained 15 pounds since I met Meli, yikes!  I love to cook and get bored with the kid's preferred foods.  I work out about 4 days out of 7, if not more, and count calories, but hey, I'm over 40 and it's hard to get that weight off and keep it off.  My cholesterol could also be better.  Meli and I both love spicy foods from all sorts of ethnic backgrounds.

So I was thrilled when what I made last night pleased EVERYBODY.  I kept the veggies and the meat separate and didn't put any sauce on them, and served the sauce separately.  I didn't measure or write it down while cooking, sadly, but here's the gist.

• 1-2 cups rice
• 2 thick boneless pork chops
• 1 navel orange
• 4 cloves garlic
• 1 small knob of fresh ginger, peeled
• 2 Tbs soy sauce
• 3 Tbs mirin
• salt
• 1 bell pepper, red or orange or yellow
• 1 small head broccoli
• 2 cups snow peas
• 1 Tbs sesame seeds
• 1 container shitake mushrooms
• Sesame oil and peanut oil

1. Start the rice cooking
2. Put the chops in a glass dish
3. Zest and juice the orange into the dish
4. Mince the garlic and ginger, add to the dish
5. Add the soy sauce and mirin and a pinch of salt per pork chop
6. Set the pork aside to marinate while you're preparing the rest
7. Heat a wok
8. Slice up the bell pepper into thin rounds
9. Break up the broccoli into flowers
10. Chop the mushrooms
11. When all the ingredients are prepped, add a splash of sesame oil and enough peanut oil to the wok for stir-frying...about 2-3 Tbs?
12. Add the bell pepper to the wok, stir-fry for about a minute
13. Add the broccoli, stir-fry for about 2 minutes
14. Add the snow peas and the sesame seeds, continue stir-frying until all the vegetables are crisp-tender
15. Transfer the vegetables to a serving dish and keep warm.
16. Add the mushrooms to the wok but keep them to the sides of the pan
17. While they sweat, remove the pork from the marinade and slice it somewhat thinly...about 1/2 inch slices.  Save the marinade in the dish.
18. Add the pork to the wok and stir-fry with the mushrooms until it's done, it should spring back when pressed.  About 5 minutes?
19. When it's done, put it into a serving dish
20. Pour the marinade into the wok and boil it for a minute, then transfer to a sauceboat.

Serve everything separate -- the carb-lovers get lots of rice, the kids who can't stand spice get fairly plain veggies that taste great because of the sesame oil and seeds, the sauce is amazingly good for those who can stand a little spice, everyone loves the pork which is juicy and tender and only very slightly flavored by the orange sauce, and since it's all cut up small not much went to waste.

Moroccan Crock-pot chicken

Last night I was working late, and sometimes in my work I have to start processes, wait a bit and then go back and check things, fix things, start another process, panic, write emails, etc. In one of the lulls, I saw that a friend had posted a very intriguing crock pot recipe, and since I'm flying out on Sunday, needed to empty my fridge and had most of the ingredients on hand resolved to try it.

What I had on hand wasn't quite what was called for...but collaborating, we figured it could work. What I did is below, followed by the original recipe. It was delicious, although benefiting from a bit of table salt. My friend Ms. P came over and we thoroughly enjoyed it with some Prosecco and a nice Tzaziki salad, before proceeding to dismantle my Xmas tree. (Thanks, P!) I figure my version is probably less fatty, is a little easier because no de-fatting is required and is more appropriate for a small supper for four people -- sounds like Mr. B's feeds a crowd.

3 boneless skinless chicken breast halves, about 1.4 lb

1 small onion, chopped

1 15-oz can chickpeas, drained

2 cloves garlic, minced

2 Tbs extra virgin olive oil

1 Tbs fresh ginger, minced or shredded

Juice and zest of 1 lemon

3/4 cup dried fruit, I used black cherries

1 tsp cinnamon

1/2 tsp turmeric

Chicken broth to cover, about 24 oz.

1 cup whole wheat couscous

Put everything except for the couscous into a crock pot and cook on high for 4-5 hours. Spoon out the solids (the chicken will shred nicely into the stew) and add the couscous to the crock-pot, cook for about 5 minutes.

The chicken did not dry out at all, which was Mr. B's chief concern with using skinless/boneless breasts.

The original recipe from my friend Barry Campbell:

Here's one of Uncle Barry's favorite crock pot recipes, by request of G.S..

4 large bone-in chicken breasts
2 cups cooked chickpeas (or use a big can drained and rinsed)
Chopped onion, garlic, grated fresh ginger, turmeric, cinnamon, raisins, etc to taste
(I do not use a recipe for this, but - two big handfuls chopped onion, a good half-handful or more of fresh grated ginger, etc.)
Juice of one lemon
Vegetable or chicken stock to cover the above

Slow-cook on high for 4-5 hours. If you like the raisins to look like raisins, don't add them until the last 30 minutes or so; I like to put them in at the beginning and cook them to mush.

Pull the chicken breasts out at the end - the meat will shred nicely. Skim fat, and then use some of the reserved cooking liquid to make couscous. Add some green veg or a salad and it's a nice supper.

Mozzarella-stuffed chicken breasts with Sauteed Spinach and Shallots

I really had no idea what to make tonight, and headed to the store with no list. Whatever I made had to have an associated lunch application, as we were having a play date tomorrow after church that I wouldn't have time to really cook for, but had promised lunch to the other Mom.

Luckily for me, my inner cook woke up and created something lovely. That hasn't been happening a whole lot lately. The recipe may look verbose, but it's not difficult.

This serves 6 for dinner -- we only had 2 of the breasts tonight and I'll detail the lunch application below for the other 4 breasts.

3 large whole skinless, boneless chicken breasts -- about 2.5 pounds
1.5 ounces basil, washed and spun dry, large leaves separated out (I can't wait for my herb garden to be producing!)
1/2 pound fresh mozzarella, sliced thinly
1 tsp kosher salt
1 tsp freshly ground pepper
zest and juice of 1 lemon
1 medium tomato, diced
Olive oil

1. Preheat the oven to 425 F with a stoneware baking sheet (preferable) or a shallow glass or metal baking dish inside.


2. Slice the mozzarella, put in a small bowl and combine with the salt, pepper, lemon zest and lemon juice. Let marinate for a few minutes, while preparing the chicken breasts.


3. Separate the chicken breasts in the middle. Using a sharp knife, cut a pocket into each, starting at the thick end of the breast and cutting lengthwise.


4. For each breast, take a basil leaf and place one of the slices of marinated mozzarella in it and roll lengthwise, then stuff into the pocket. Repeat, so that each breast has two basil/mozzarella rolls. Make sure you have a fork to retrieve the mozzarella slices from the bowl so you don't have to use your fingers and contaminate the mozzarella with raw chicken juices.


5. When the oven is ready, spray or coat the baking sheet lightly with olive oil. Spray the breasts as well. Add the breasts shiny side up to the dish (it should sizzle) and return the sheet to the oven. Set a timer for 10 minutes.


6. Add the diced tomato to the remaining marinated mozzarella and mix thoroughly. Put this mixture on the table to be used to top the breasts.


7. When the timer goes off, use tongs to turn the chicken breasts over. Turn off the oven and turn on the broiler on high. Broil the breasts 5 minutes one side, then turn and broil a further 5 minutes on the other side.


8. While the breasts are broiling, prepare the spinach.


9. When they are done, the cheese should be melted. Remove from the sheet and pour the juices from the pan over the top.

Sauteed Spinach and Shallots

1 large shallot, peeled and sliced thinly crosswise
pinch or 2 of kosher salt
9 oz fresh spinach
1 Tbs olive oil
splash of balsamic vinegar

1. Heat a large pot, preferably something like a Le Crueset on medium heat.


2. Add the olive oil and the shallots. Sauté the shallots, adding the salt, until lightly brown.


3. Add the spinach in handfuls, sautéing and wilting.


4. Splash with the vinegar, serve.

For lunch tomorrow, I intend to slice the remaining chicken breasts crosswise and serve them atop a tossed mixed greens salad with the remaining marinated mozzarella mixture.

Election day in North Carolina supper

I'm so nervous right now.

So, got up really early to walk over to our polling site with Ms. D.  We arrived at 6:25 AM and stood in the drizzle with our fellow voters.  It only took about 30 minutes -- we were voters 42 and 43.  So exciting to see a line.  I vote in every dang election, even the off-time issue elections, and am used to being the only one there.

After my walk home, I took a pork shoulder roast out of the fridge and rubbed it with a dry rub, put it in the Crock Pot and poured 1/2 cup of our friend R's secret BBQ sauce.  Turned it on low, went to work.

I called home at 5:30 and asked my Mom to put Farmer Fred's sweet potatoes into the oven.

Then, when I got home, I took some turnip greens and tatsoi from F.F., sauteed them in olive oil and garlic and stewed them for about 15 minutes.

The pork turned out just like traditional pulled pork!  I need to get some liquid smoke for next time.  We heard about this "cheater BBQ" on the Splendid Table this weekend, and it really works.

Ahhhhh.  An easy, balanced, very NC-centric meal.  Hub liked it so much he overate.

Back to watching the polls and worrying.

Vegetable Soup

Sis and Bro-in-law are in town for a couple of days between the honeymoon and Sis having to go to Pakistan on a posting for 3 months.  Honestly!  Sudan then Baghdad then Pakistan?  Do her bosses hate her?  Anyway, we had a family meal with Mom and Dad and the newlyweds and Kiddo last night.

It was the day to pick up veggies from Farmer Fred and I wasn't feeling super-well, so decided to make Vegetable Soup.  I've been doing that very frequently with the farm veggies, and have more than one friend extolling the healing powers of the soup.  This is more about technique, and of course you can use whatever vegetables you have around.  It's never quite the same, except for the initial part with the olive oil, onions and tomatoes.  In fact, you could probably just up the number of tomatoes and have a lovely basic soup with just that and the broth.

OK, even though I've described what to do with each of the ingredients in the ingredient list, the idea is that you do your chopping during the cooking.  No need to prep all ahead.

Basics:

1 onion, roughly chopped

2 T olive oil

4 medium tomatoes (1 lb) cored and sliced

64 oz. vegetable broth (I like Pacific brand organics)

Smooth ingredients:

1 small eggplant, peeled and thinly sliced

3/4 lb sweet peppers, seeded and roughly chopped

1-2 small hot peppers, seeded and roughly chopped

Chunky ingredients:

1/2 lb green beans, ends trimmed and cut to roughly 2 inches apiece

1 lb potatoes, scrubbed and diced into very small cubes

sink-full of greens (turnip greens and bok choi, last night), well washed and chopped coursely

Salt and pepper

Parmesan cheese for serving

1. Heat the olive oil in a very large stockpot on medium heat
2. As the oil is heating, chop the onions, then add them to the oil
3. As the onions are cooking to translucent, core and slice the tomatoes, then add them plus any juices
4. Add the other "smooth" ingredients as you get them ready (but not the broth!), stirring occasionally
5. When they've cooked down fairly well, add the broth and then use some method to blend all the "smooth" ingredients.  I have a blender wand, which is the easiest thing to do, OR you could hassle with a food processor or blender.
6. Now start adding the chunky ingredients as you get them ready, potatoes first and greens (if you are using them) last.
7. Reduce the heat to simmer and cook until the potatoes are done.
8. Taste, add salt and pepper (or allow guests to add their own)
9. Serve with crusty bread, some nice cheese and parmesan in a grater to pass around.  This amount easily served six adults with double portions and had leftovers as well.  And we were all satisfied...even though it's a one-dish meal.

Lamb Chops with Fava Beans and Mint Dressing

The daffodils are up, and spring is in the air!  At least here in North Carolina...

Fava beans are a serious pain in the neck to prepare, but they are absolutely worth it at least once a year.  And since the season for them is very short, that's usually all the time I have.  By the time the next year rolls around, I remember the smooth fresh silkiness far more than I remember the hassle.  Sort of like pregnancy, I guess.

This meal will serve four if you add salad and couscous.

2 lb whole fava beans - look for big, fresh ones

1 handful mint

4 lamb loin chops - about 1 1/2 pounds

2 Meyer lemons

1/4 cup extra virgin olive oil - preferably Greek

Salt & pepper to taste

1. Shell the fava beans
2. Cover the beans with cold water and set over a medium flame.  Cook until the beans are fragrant and just turning from bright green to slightly yellow.  Put into a colander and spray with cold water to stop cooking.
3. Salt the chops lightly and let them sit for a few minutes.  Broil the lamb chops on low heat for about 15 minutes on the first side, turning midway, and about 10 minutes on the second side, turning midway
4. When the beans have cooled, pinch each one to remove the tough outer skin.  Put the inner beans into a bowl.
5. Add the zest of one of the Meyer lemons and the juice of both of them to the bowl.
6. Clean and chop the mint and add it to the bowl.
7. Add the olive oil and stir briskly with a wooden spoon.
8. Serve the lamb chops with the fava bean/mint dressing and with couscous.

Bagna Cauda and Raw Vegetables

Sorry it has been so long. I've been slammed at work, had some surgery, had strep throat due to the bugs in the hospital (I'm convinced), had a follow-on terrible cold for the same reason, went to Oakland for an excellent business meeting week where I had dinner with my Aunt at tha amazing Chez Panisse in Berkeley and basically have just recently come up for air.

I made this tonight for Hub and I based on the fantastic appetizer I had at Chez Panisse. Also based on the fact that we are getting so many fabulous vegetables from our farm share, and I'm loving coming up with ways to enjoy them. Not really low-fat, but everything in this is GOOD FOR YOU! and it tastes truly amazing.

I adapted the Bagna Cauda from a recipe in Susan Schneider's _A New Way To Cook_, which is a previously mentioned incredibly good cookbook...when I had the Bagna Cauda at Chez Panisse, I immediately remembered this recipe and figured it would be similar. It was honestly a near-perfect match. I wonder if Alice Waters has been reading Sally Schneider?

POINTS® Value: 10
Servings: 6 for a light meal, probably 12 for an appetizer

Ingredients
1 cup Filippo Berio Extra virgin olive oil
4 clove garlic clove(s)
1/2 tsp red pepper flakes
2 oz anchovies canned in oil, drained
1 tsp dried oregano
1/2 cup fat-free chicken broth or vegetable broth to make it truly vegetarian
2 Tbsp fresh lemon juice
1 cup parsley
3 oz baby carrots
1 medium zucchini
2 medium yellow summer squash
4 small turnip(s)
1 cup green snap beans

Instructions

Slice the turnips (peeled), squash and zucchini very, very thinly and toss in a large bowl.
Peel and top the baby carrots and snip the ends off the green beans and add to the bowl, toss.
Mince the garlic, chop the anchovies.
Heat the oil, garlic and red pepper flakes over low heat until the garlic is very soft, about 5 minutes.
Stir in the chopped anchovies and oregano and cook for 1 minutes longer.
Add the broth, increase the heat to high, and bring to a boil.
Boil for 30 seconds, or until the sauce is emulsified.
Stir in the lemon juice and parsley, then pour over the vegetables.
Serve with focaccia bread for sopping.

Stuffed Trout

POINTS® Value: 4
Servings: 4
We always serve this with couscous, which mixes beautifully with the spinach/parsley "stuffing". I used to stuff whole trout instead of doing the fillets, but recently Whole Foods stopped carrying whole fish! And not everyone likes fish heads.

Ingredients

* 1 pound rainbow trout (2 large fillets)
* 1 cup parsley, from one large bunch
* 3 garlic clove(s)
* 3 1/2 oz spinach
* 2 Tbsp fresh lemon juice

Instructions

In a food processor, pulse the garlic, parsley, spinach, some fresh sorrel or dill if you have it, lemon juice, salt and pepper
Spread the mixture on the bottom of a glass 13x9 baking dish
Lay the trout fillets, skin side down, on top of the spinach mixture
Broil on high heat for about 8 minutes, or until the skin is pulling easily away from the fish
Using a large spatula, turn the fish and spinach mixture over, broil for 3 minutes more.

Mustard-Mushroom Pork Chops

I realize it has been awhile. Hopefully this represents a return to normalcy.

1 cup light sour cream
1 can cream of mushroom soup with roasted garlic
2 tsp oregano
1 Tbsp grainy dijon mustard
1/4 tsp. freshly ground pepper
3 Tbsp flour
8 oz sliced mushrooms
1 lb thinly sliced pork loin chops (5)

• Preheat oven to 350


• Combine all ingredients except mushrooms and pork chops in a bowl


• Spread mushrooms evenly on bottom of 13x9 glass baking dish


• Layer pork chops on top of mushrooms, and cover with sauce


• Bake for 30 minutes

Serve with whole wheat rotini and steamed green beans. I think this time, I finally got this right...the sauce, when stirred up after baking, is exactly the right consistency. It was very easy and relatively quick. Hub loves any kind of sauce or gravy, and gave it a big thumbs up.

Ginger-Lime Swordfish with Pineapple and Mango Salsa

We haven't had swordfish in years because of overfishing and mercury concerns, but I figured last night it couldn't hurt...and now I'll have to forcibly restrain myself from having it every week. This meal was that good.

Before starting any other prep, start cooking some short-grain brown rice.

Ginger-lime swordfish
4 swordfish steaks, about 3 pounds all in
5 cloves garlic, minced
2 limes, zested and juiced
3 Tbsp fresh ginger, peeled and chopped finely
3 Tbsp soy sauce
1 Tbsp toasted sesame oil
1/2 tsp fresh ground pepper

Combine all ingredients except swordfish in a bowl, whisk.

In a glass baking dish or similar, lay the fish out and pour the marinade over. Let stand for about 30 minutes.

Grill over low heat for about 20 minutes, turning every 5 minutes and brushing with marinade

Pineapple and Mango Salsa
1 fresh ripe pineapple, trimmed and cut into small chunks
1 fresh ripe mango, trimmed and cut into small chunks
1 lime, zested and juiced
1 Tbsp fresh ginger, peeled and chopped finely
3/4 oz fresh basil, cut into thin strips

Toss all of the above together, serve with the swordfish as a "sauce"

I also made a tossed salad with arugula, one avocado and three small tomatoes. I find the best way to dress such a salad is to drizzle the greens with a bit of olive oil and toss until the greens are well coated, then to add the rest of the ingredients, drizzle with balsamic vinegar and toss. Then add a bit of kosher salt and fresh ground pepper, toss again.

Kota Soupa Avgolemono

Mom had surgery on Thursday, which went very well. As a consequence, both of my siblings plus Sis's Beau came in last night. Sis had called me last week to relate my recipe for Avgolemono soup like Mom makes it, and I had been wanting it all week.

It's bizarrely warm here right now, which meant we could eat on the porch. We had soup, Greek salad and crusty organic wheat bread for dipping. It was a lovely evening, and I think Bro, Sis and I are all feeling very fortunate and blessed that Mom was there with us, looking and feeling so well.

3 large chicken breasts, bone in but skinless (Mom uses a whole chicken, but that takes longer, is more hassle and the soup ends up a bit too greasy unless you skim, skim, skim -- so this is my change)
8 cups chicken broth, or 8 cups water plus 4 boullion cubes
1-2 onions, chopped finely
3 carrots, chopped finely
kosher salt (if using unsalted or low-sodium broth -- for regular broth, there's already more than enough salt)
fresh ground pepper
2 lemons, juiced
1 cup long-grain rice
3 eggs

• In a stockpot, bring chicken, broth, vegetables and fresh ground pepper to taste to a simmer, and simmer for 30-45 minutes, just until the chicken is done.


• Remove the chicken and vegetables, add 8 cups of hot water, and bring to a boil uncovered


• Add the rice, reduce heat to simmer, put on the lid and simmer until rice is done, about 20 minutes


• Meanwhile, remove the bones from the chicken and cut it into cubes, and season the chicken and vegetables with kosher salt (if you used unsalted or low-sodium broth) and fresh ground pepper


• When the rice is done, seperate the eggs into two bowls (I usually put the yolks into the bowl I have the lemon juice in)


• Beat the egg whites until frothy, then add the yolks and lemon juice. While still beating, add a couple of ladlefuls of hot soup.


• Continually beating (I use a big whisk at this point), add the avgolemono sauce into the stockpot. Then add the chicken and vegetables. It should be the right temperature to serve at once, or you can warm it gently. Keep stirring to avoid curdling the avgolemono sauce...but honestly, if you did the beating and slow addition of the broth properly, curdling is not likely to happen.

Grilled stuffed chicken breasts

Sorry it's been so long since I've posted...this getting back to work outside the house thing is really cutting into my cooking and entertaining and blogging time. It's not that I'm not doing any of it, it's just hard to remember to blog about it.

• 1.5 lb chicken breasts, skinless, boneless (3 halves)
• 2 oz fresh goat cheese (chevre) - if you can find it with lemon zest flavoring already, that will save you a step
• zest of one lemon stirred into the cheese, if the goat cheese was not already flavored
• 6 large leaves of Basil
• 3 oz Prosciutto
• 1/2 teas. salt
• 1/2 teas. fresh ground pepper
• 1 cup orzo
• 1 Tblsp. olive oil
• 1 oz fresh grated parmesan

1. Light a grill, spray the grill rack with non-stick spray, put water on to boil for the orzo
2. Using a meat mallet or a rolling pin, pound the chicken breasts under a sheet of plastic wrap to a fairly even depth.
3. Use a thin, sharp knife to slice pockets into the sides of the breasts
4. For each breast, lay out one basil leaf, cover with 1/3 of the cheese, 1 or 2 slices of prosciutto and the 2nd leaf. Stuff the basil "sandwich" into the center of the chicken breast.
5. Salt and pepper the breasts on each side, and put on the grill
6. Grill for about 10 minutes a side, or until done. One reason to enclose the filling in the basil leaves is to insulate the inside of the chicken from the prosciutto - if you put the prosciutto on the outside of the "sandwich" it can make it difficult to see if the chicken is done, as the pink color can throw you off.
7. Cook the orzo according to package directions, toss with olive oil and parmesan.

Slow cooker beef stew

Also on Sunday night, Hub followed my directions to prep for a slow-cooker beef stew. This is part of our effort to figure out how to actually work out of the house and get dinner on the table and not resort to fast food too often. He did the prep Sunday night, then I threw everything into the pot on Monday morning. YiaYia and PaPou came over and brought bread...other than that, it was a complete meal and provided enough leftovers for the next night's supper and for my lunch today! I love leftovers...

2.5 lb cheap beef (beef chuck underblade is what we bought)
1 cup white whole wheat flour
1 tsp salt
1 tsp fresh ground pepper
2 onion, coursely chopped
4 medium potatoes, cubed to about 2"
1 12 oz bag of baby carrots
2 branches rosemary
1 bay leaf
1 cup mushrooms, quartered
1 quart mushroom broth (Pacific brand is what I used) or I suppose beef broth would work

1. Cut beef into 2" cubes, removing fat and membranes as desired
2. Mix flour, salt and pepper in a freezer bag
3. Put beef into the bag and shake, refrigerate
   
4. Mix vegetables and herbs and broth in a bowl, refrigerate
5. In the morning, put the beef on the bottom of the crock-pot, then throw everything else on top. Set on low.
6. When I got home, the potatoes were still a bit hard (they were cut too big) and I put the heat on high for 30 minutes. But I think if the potatoes were cut smaller like I've said in the recipe, that wouldn't be necessary.
   

Sherry-mushroom pork chops with Braised Red Cabbage

OK, another not-quite-right recipe, but it's definitely worth trying again...the leftovers were delicious, and the red-cabbage side dish was AMAZING. Easy, satiny, rich, completely stole the thunder from the entree. Sometimes, I really impress myself. :) In addition to these, I did some simple buttered noodles, which Kiddo ate like a dog. Literally, he just stuck his face into the bowl. Ideally, the dishes should all come out at the same time...

Cabbage:
- 3 slices country bacon
- 1 small head red cabbage, sliced thinly
- 1 can butter beans, drained

1. In a large dutch oven, cook the bacon at fairly high heat until crispy, remove to drain on paper towels
2. Add the cabbage, lower heat to low and braise for 30 minutes
3. About 5-10 minutes before completion, add the beans and the crumbled bacon.
   

Pork:
- 4 pork chops, boneless, fairly small, about one pound total weight
- 2 cups sliced "baby bella" mushrooms
- 1 cup light sour cream
- 1/4 cup sherry
- 1/2 tspn salt
- 1 Tbspn chopped fresh thyme
- 1 Tbspn flour? (The problem I encountered was that the sauce was thin...flour would help. A roux would definitely help, but I don't really think any butter is needed in this recipe)

1. Preheat oven to 400? (That was the other issue, it took too long...we started at 350 and raised the temp to 400 later on)
2. Layer the pork chops in a small square baking pan
3. Add the mushrooms
4. Combine the rest of the ingredients in a bowl, then spread over the chops
5. Cover with foil and put in the oven for 30 minutes?

Stuffed Chicken Breasts, Parmesan Orzo and Lemony Broccoli

Well, even though I started a new job today, I still cooked. My fabulous Hub seemed to sense that it would calm and center me after my first commute/cubicle/commute day in over three years. He reminded me of something I usually like to do in the summer -- grill chicken breasts stuffed with ham and cheese. Except this time we both came up with some twists that made it fantastic. He did the shopping with Kiddo after picking him up from daycare, and also bought a very nice bottle of French wine (going over our usual $14/bottle top limit) as a celebration.

This amount will only serve 3 as opposed to my usual 4 -- but it's very easy to expand.

And for once, this is an entire menu. The sides are super-easy and can be used with almost any entree.

3 boneless, skinless chicken breast halves
2 oz chevre -- Hub found some already flavored with lemon zest, but if its not pre-flavored you can add the zest of one lemon or the juice from 1/2 lemon to a similar effect
6 large leaves of Basil
3-6 slices Prosciutto (depending on the size of the slices)
1/2 tsp. salt
1/2 tsp. pepper
1 cup orzo
1 tblsp. olive oil
1 oz grated fresh parmesan
2 small heads broccoli, flowers only
juice from 1/2 lemon

1. Light the grill
2. Put 2 quarts of water on to boil for the pasta
3. In a small bowl, combine the chevre, salt, pepper and lemon zest or juice (if using) with a fork
4. Pound the chicken breasts out to a relatively even thickness
5. With a sharp knife, butterfly the breasts, making sure to leave a solid "seam" on one side, and open them up.
6. On each breast, place 1 basil leaf (or several smaller ones to cover the side), 1/3 of the cheese mixture, 1 or 2 slices of prosciutto and then cover with another basil leaf. Close the chicken breast.
7. Grill the breast over medium/low heat for about seven minutes a side. Don't overcook.
8. Put the orzo into the boiling water, cook according to package directions
9. Squeeze the juice of the 1/2 lemon over the broccoli in a microwave-proof dish, and use the vegetable setting on your microwave. If you don't have a vegetable setting, cook on med heat for only about 3 minutes.
10. When the orzo is done, drain and combine with the olive oil and parmesan.

Enjoy!

Fig-Stuffed Pork Loin Roast

Today was a good day. I slept last night (having given in to the realization that Benadryl is simply necessary right now). I resigned my current job yesterday, and signed a contract for a very exciting new project. I had no contact with any of the excessively dramatis personae of my life today. I walked with Hub, played with Kiddo, started transferring my work.

And I cooked something really, really satisfying. In November, I won't be able to start a roast at 5:30, because I'll be in an office again. That will certainly be a change, one I'm more than ready for, as working from home has become lonely. Roasts will be weekend food again. Still, this one didn't take much time at all...

1 ¼ lb boneless pork loin roast
4 figs, sliced
1 bunch parsley, chopped
1 t kosher salt (Is it common knowledge that a small t is a teaspoon, and a large T is a Tablespoon? I learned that a long time ago when getting my cooking badge for Girl Scouts, but does everyone know it?)
½ t fresh ground pepper
1 T olive oil
1 cup water

1. Preheat the oven to 450°
2. In a small bowl, combine the sliced figs, 3 Tablespoons of the chopped parsley, the olive oil, the salt and pepper
3. Using a long, thin knife (like a slicing knife), pierce the roast lengthwise, running the knife down close to the hilt but making sure you don't get too near the outside circumference.
4. Do it again, making an X lengthwise down the roast.
5. Stuff the cavity with the fig/parsley mixture.
6. Roll the roast in the rest of the parsley, then put in a roasting pan. Top with any remaining parsley.
7. Add 1 cup water to the pan
8. Roast for 15 minutes
9. Reduce heat to 350°, roast for 40 minutes more or until a meat thermometer reads 150°.
10. Let rest for 10 minutes before slicing.

I served this with fried polenta (purchased, sliced, then fried in olive oil) and turnips and greens (frozen), so it was very easy. Kiddo opted for chicken nuggets, but that's not unusual. Really, they are just a ketchup delivery system. He did try a little polenta. Maybe if I let him put ketchup on everything, he'd eat more of my food?

Mussels and Swiss Chard

We just got back from the NC State Fair, which, for the first time, surpassed my expectations. I always loved going to our little county fair growing up, and idealized what the Ohio State Fair must be like. Six years ago, when we moved here, I was terribly excited about finally going to a real state fair! I ended up being disappointed.

This year, with a 3-year-old experiencing everything for the first time, and Hub in tow (he had declined to accompany on the previous visits) we had a grand time. We rode 2 of the available 4 ferris wheels, ate a giant turkey leg and sweet potato fries, saw 8 piglets follow their mama pig around rooting for a nipple, and Hub won Kiddo a HUGE Nemo fish - it is bigger than Kiddo. He did this at the start of the afternoon, so he got to carry it around the whole fair for 4 hours.

Hub is a former carnie himself, and knew the trick to this particular game of skill, so it only took him one try for $2. You could tell the guy running the game was none too pleased. Hub, on the other hand, gloated...so carrying the fish for 4 hours was not really a burden.

Anyway, last night I did cook something new...recently I've been working from recipes a bit more, hence haven't had as much to write about. But I was inspired to try a new spin on a mussels dish last night, and it turned out beautifully.


1 bunch swiss chard
3 med tomatoes or 8 small
2 lb mussels
1/4 cup cornmeal
1 shallot
Rossi parsley garlic fettucini (I seem to be tearing through this box fairly quickly)
4 T salted butter
2 anchovy fillets
2 rosemary branches
1 cup wine (red or white, I find it doesn't really matter, both taste nice. Last night I used some Pinot Noir)
2 T chopped flat-leaf parsley
Fresh grated parmesan

1. Soak chard in the sink, in cold water. Stem it, chop coarsely, spin dry.
2. Check the mussels - if they are not very clean, scrub with a brush and pull their "beards" off. Discard any that are open or that do not close when prodded. Put mussels in a large bowl, cover with cold water, and sprinkle the corn meal over. Let rest for about 20 minutes. The mussels will feed on the corn meal and disgorge sand.
3. Start heating water for the pasta
4. Start heating a large, heavy pot, such as a Le Creuset
5. Chop the shallot
6. Separately, chop the tomatoes and smash the anchovies.
   
7. Heat the butter in the large heavy pot
8. Add the shallots, saute until butter is golden
9. Add the anchovies and tomatoes, stir
10. Add the wine and rosemary branches
11. Using a slotted spoon, transfer the mussels from the bowl of water into the pot, checking to make sure they are closed tightly.
12. Put the chard on top.
13. Cover and steam for about 14 minutes. The chard should be wilted, and the mussels should be open...but it will be difficult to check the mussels since they are buried under the chard.
14. Start cooking the pasta after you cover the mussels, cook according to package directions.
15. Serve the mussels over the pasta, with chopped flat-leaf parsley and fresh grated parmesan on the side.
    

Shrimp and Shiitake stir-fry

Sunday night at the concert, we ran into The Lint Queen and Ms. H and their significant others, and I had my first inkling that someone might be reading this blog other than Jenorama. I think Ms. H's comment was something like "I thought I was a pretty darn good cook until I saw the out-of-everything mac'n'cheese...did you have to go milk the cow?"

Which is soooo not the point! I was kind of hoping to impart my heck-try-it-it's only food philosophy, not make anyone feel daunted. Anyway, she was kidding and we've decided we'll do a cook-together gathering soon, which should be fun. And yummy.

Another thing the ladies had to offer was advice on the alcohol (and cheese and chocolate) issues I had been having, which was...gastro-esophogeal reflux disorder (GERD). Helooooo, Pepcid AC! Yes, I know, I should see my doctor.

I haven't been cooking much this week, but tonight put together a shrimp stir-fry that turned out very, very nicely. Hub's comment upon first taste was "what kind of butter did you use?" None, of course (who uses butter in a stir-fry?) but somehow the combination of the mushrooms and the sesame oil created both the mouth-feel and taste of a very rich butter sauce. Odd.

I know this seems like a long ingredient list, but this is the kind of stuff I keep in my pantry, in case the stir-fry mania strikes.

1 cup short grain brown rice, cooked according to package directions. If you don't have a rice cooker, get one!
1 lb shrimp (I tend to buy 2 lb bags of frozen easy-peel shrimp)
1/4 lb snow peas
1 small head bok choy
1/4 lb shiitake mushrooms
3-4 cloves garlic
1 knob fresh ginger or 1 T ground ginger
Juice of 1 lime
2 T Thai fish sauce or soy sauce
1 T chili-garlic sauce
1 T sesame oil
2 T rice vinegar
peanut oil

Mise bowls!

1. Start defrosting the shrimp, if it's frozen.
   
2. Get the rice started. Expect it to require about 45 minutes, if not a bit longer.
   
3. Wash the snow peas, snip the ends off, transfer to a mise bowl.
4. Brush any dirt from the shiitake's, remove the stems and slice the heads into strips, put in a mise bowl.
5. Slice the bok choy widthwise, put it into a salad spinner, wash and spin dry.
6. Mince the garlic and ginger and put in a small bowl.
7. Add the lime juice, fish sauce, chili garlic sauce, sesame oil and rice vinegar to the bowl, and whisk with a fork.
8. Shell and de-vein the shrimp.
9. When the rice is done or almost done, heat the wok. When it is quite hot, add 1-2 T peanut oil...really not much.
10. Very carefully add the shrimp (since it's wet, it's likely to splatter) and stir-fry for about 1 minute, just until barely pink.
11. Add the mushrooms, stir-fry for about 30 seconds
12. Add the snow peas and bok choy, stir-fry for about 30 seconds
13. Add the sauce, stir completely and then cover the wok. Let steam for about 3 minutes.