Japanese-Style Crisp Breaded Pork Cutlets

In order to make the wontons the other day, we had to buy four boneless pork chops.  So I was looking for something different to do with the remaining two.  In the Cook’s Illustrated Cookbook I found the following recipe.  I cut the recipe in half and used half the oil in cooking.  I rarely fry. 

Ingredients:

6 (3-4 oz.) boneless pork chops (My two chops weighed 12 oz.  I cut each one in half)

½ C cornstarch

1 ½ C Panko breadcrumbs or more

1 egg

1C + 1T vegetable oil (I used half the called for oil for cooking, it was plenty)

Directions:

1.      Place the chops between 2 sheets of wax paper and pound to ¼” thick

2.      Place the cornstarch in one pan.  The egg mixed with the 1 T of oil in the second pan.  And the panko in the third. 

3.      If making the full recipe, heat the oven to 200 degrees to hold the chops as you will be frying in batches. 

4.      Heat the oil until shimmering.  Not hot enough and your fried food will be greasy.  I have an infrared sensor and heated to 350 degrees.

5.      Fry for about 2 minutes per side.  I fried 2 at a time.  The full recipe fried 3 at a time. 

They were crisp and very tender.  I served this with baked sweet potatoes and stir fried cabbage, onion and carrot mixture.  I liked the stir fry.  Jim treated it like I was trying to poison him.   

Original Bran Muffins

We bought an off brand of All-Bran and I did not like it.  So I decided to make some bran muffins.  I found this recipe on line written by the Kellogg's.  They were easy to make.  I plan to have one for breakfast.  If they are not good, I will let you know. 

Ingredients:

1 1/3 C all-purpose flour

½ C sugar

1 T baking powder

1 t salt

1 ½ C all-bran cereal

1 C milk

1 egg

1/3 C shortening (I used butter)

½ C raisins (Not in the recipe, I added)

Directions:

1.      Stir together flour, sugar, baking powder and salt.  Set aside

2.      In a mixing bowl, combine the cereal and milk.  Let stand until the cereal softens.

3.      In a large bowl, mix the butter until soft and light.  Add the egg and combine.  Then mix in the cereal.  Beat well. 

4.      Add the flour mixture, stirring only until combined.  Add the raisins and combine.

5.      Preheat the oven to 400 degrees.  Bake for 25 minutes or until lightly browned. 

Yield:  12 muffins

Breakfast Ebelskivers

Finally a day with nothing scheduled so I could play with my new toy.  One of my days, filled with a black mood over this house, I got a free shipping notice from Williams Sonoma.  I ordered their filled pancake pan, all the fixings, cookbook and special turning tools.  These pancakes originated in Denmark and are called Ebelskiver (able-skeevers).  Fun to say while making them, use an accent and it is even sillier.  While watching TV last night I was reading my latest Sunset Magazine and there was an article called, “Good Morning, Vegetables.  So I combined the Ebelskiver pancake mix with grated carrots, toasted walnuts and a teaspoon of cinnamon.  I filled the Elelskivers with 1t of goat cheese.  They were delicious.  Apparently they originated as a dessert and I bought the chocolate pancake mix also.  So I look forward to making many more Ebelskivers and laughing myself silly while saying their name.  Don’t wait for a black mood if you have had your eye on this item.        

Red Quinoa and Lentil Pilaf

My new chiropractor has the best magazines.  I never mind being kept waiting.  She lets you take them home or if it is a recipe or two, her assistant will copy it for you.  I read this recipe in Food and Wine, March 2012.  This was a Vegan recipe.  We’re not vegan, so I had no qualms about substituting the vegetable broth.  This serves 6. 

Ingredients:

1C French green lentils, rinsed

1 bay leaf

1 thyme sprig

1 garlic clove

¼ onion

2 T coconut oil (I had coconut butter and used that)

1 shallot, minced

1 celery rib, minced

1 carrot, minced (I did all the mincing in a mini-processor)

½ C red quinoa, rinsed

1 C vegetable stock ( I didn’t have any so used chicken broth)

Salt and pepper

1# cauliflower, coarsely grated

¼ C chopped flat-leaf parsley

1/3 C coarsely chopped Marcona almonds (not sure what they are, I used almonds from TJ)

Directions:

1.      Put the lentils in a medium saucepan and cover with cold water.  Add the bay leaf, thyme, garlic and onion and bring to a boil.  Simmer over moderately low heat until the lentils are tender, about 18 minutes.  Drain and discard the bay leaf, thyme, garlic and onion.  Wipe out the pot.

2.      Add I T of the coconut oil to the saucepan.  Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes.  Add the quinoa and cook, stirring for about 2 minutes.  Add the stock, season with salt and pepper and bring to a boil.  Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 18 minutes.  Cover and let stand for 5 min.  (If you want to get done faster, use two pots.  In this house it is more important to keep the cleanup down.  Jim judges the quality of the meal by the amount of clean up.)

3.      In a large nonstick skillet, heat the remaining 1 T of coconut oil.  Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes.  (I chopped the cauliflower and it took longer to cook.) 

4.      In a large bowl, toss the lentils with the quinoa, cauliflower, parsley and almonds.  Season with salt and pepper and serve hot or cold. 

This is very good.  We have leftovers for lunch. 

Pan Seared Scallops, Harvest Grains and Bok Choy

We had a long day.  We both started that more fun than being stabbed, the dental appointment.  Next we met a real estate agent to look at two homes on the river.  They were both 60’s houses.  One had a renovation that was really my style, but there were some parts, however, that had a, I’m an armature trying to save money, look.  We would probably have to pay top dollar, and there is still things I would want to do.  But the location was fabulous.  I am not going to give up on it.  The other was in great condition for someone else.  The layout did not work at all for me.  Then we went to Costco, on to a solar exhibit that Jim wanted to see, and finally to pick up a faucet I had ordered.  We got a call from the stone guy, who had been into the builder’s office.  Apparently the Troll showed him some stone that I had left there a long time ago with the understanding they would toss it, he was confused.  Then we get an email saying that she was unable to find a “glass” tornado safe room door.  My heart would never survive these idiots.  One can only wonder which set of plans she may be passing out.  So let’s assume we get an estimate, what is it on?

Dinner had to be simple as we were home late.  I wanted to do scallops. I used a recipe from Cook's Illustrated and they were fabulous.  It serves 4.

Ingredients:

1 ½ # large sea scallops, tendons removed (I just used 1# for the two of us)

Salt and pepper

2 T vegetable oil

2 T butter

Directions:

1.      Place scallops on rimmed baking sheet lined with clean kitchen towel.  Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid.  Let scallops sit at room temperature 10 minutes while towels absorb moisture.

2.      Sprinkle scallops on both sides with salt and pepper.  I did not use the salt.  Heat 1T oil in 12” skillet over high heat until just smoking.  Add half the scallops in single layer, flat side down, and cook, without moving until well browned, 1 ½ to 2 minutes.

3.      Add 1 T butter to the skillet.  Using tongs flip the scallops and continue to cook.  Baste the scallops with the pan butter.  Cook for an additional 30 - 90 seconds.  Do not overcook or they well be rubber.

4.       If you are doing the whole recipe, tent the hooked scallops, wipe out the skillet and repeat above. 

We buy frozen scallops from Costco and these were sweet and perfect. 

The last time we were at Trader Joe’s, I picked up a package called Harvest Grains Blend.  I cooked them in chicken broth with a little added butter per the directions, and added artichoke hearts to the finished product.  Fabulous, if you have a Trader Joe’s near you run to buy this product. 

Finally, I picked up bok choy today.  I did not want it to be oily like the Chinese cookbook seems to make it turn out.  I sprayed my wok with Pam.  Stir fried the washed leaves and then added a little chicken broth to finish it off.  It is the perfect answer for the way I like it.       

     

Traditional Wontons

Yesterday I made the fish version of wonton soup and Jim said this would be great with regular wontons in it.  I only used 20 wrappers and the following recipe called for 36.  So, I made the filling today and used up the rest of my wrappers.  This recipe comes from my favorite cookbook called The Key to Chinese Cooking by Irene Kuo.  The last time I made wontons we were living in CA.  Proof that I have made the same thing twice.     

Ingredients:

½# pork, I ground it in the food processor

1 ½ T light soy sauce

1/8 t sugar

1 T dry sherry

Sprinkling of black pepper

1 t minced peeled ginger

1 t finely chopped scallions (I used one, and did not measure)

1T cornstarch dissolved in 4 T water

2 t sesame oil

36 wonton wrappers

Directions:

1.      Place all the above ingredients in your food processor and process until all is finely chopped and blended.

2.      Place all wrappers out on a counter and divide the mixture between. 

3.      Follow the wrapping directions in the preceding soup recipe and place on a parchment lined tray. 

4.      If not using immediately, place the tray in the freezer and freeze solid.  After they are frozen you can place them in a plastic bag or container until you are ready to add them to soup.  Do not thaw.  Just add to the broth and bring it to a simmer and simmer until they are cooked.

I am going to be busy for the next few days, but will make batches of the broth from yesterday and freeze it also.  That way Jim can feed himself, once in a while. 

Five-Spice Broth with Salmon & Onion Dumplings

This was easy to make.  I would say even relaxing to make.  You can make both the soup and the dumplings ahead of time, but do not cook the dumplings in the broth until you are ready to serve.  It also does not reheat well.  Jim thought the broth would make the best won-ton soup.  So, tomorrow as I have over half a package of wrappers left, I am going to go to the store and buy pork to make regular wontons.  I will freeze them and then make batches of this broth and freeze it.  Then when he is in the mood for some wonton soup, he can fix his own.  This recipe comes from Williams Sonoma, Soup of the day and serves 4.  I would say 4 as a first course.  Jim ate 3 of the servings.

Ingredients:

2T canola oil

1 large shallot, minced

1 ½ t peeled and minced fresh ginger

¼ t Chinese five-spice powder

4C chicken broth

Salt

For the Dumplings

¼ # salmon fillet, skin and pin bones removed

2 green onions, white and pale green parts

½ t canola oil

Salt and pepper

20 wonton wrappers

2 green onions, dark parts, only

Directions:

1.      In a large saucepan warm the 2 T of canola oil over medium heat. 

2.      Add the shallot and ginger and sauté for 3 minutes. 

3.      Add the 5 spice powder, the broth, 2 cups of water, and 2 t salt.  (I thought it was a little salty, so I would cut back to one for me.  Jim thought it was fine.)

4.      Bring to a boil and reduce the heat to simmer for 15 minutes, uncovered. 

5.      Remove from the heat until ready to cook the dumplings.

6.      To make the dumplings, put the salmon, onions, canola oil and ¼ t of salt and pepper in the food processor.  Pulse until finely chopped.

7.      Place approximately 1 t of mixture in the middle of the 20 wontons.  Place them all on a surface at once so you can fill evenly. 

8.      Apply a small amount of water to the edges of the wrapper.  Fold the wrapper diagonally pressing out air bubbles as you press to seal.  Take the 2 points on the longest sides of the triangle and fold so that the tips meet.  Apply a small amount of water and press to stick them together.  Place each on parchment paper as you complete them. 

9.      Return the soup to a simmer.  Carefully add the dumplings and cook until just tender, 3 minutes. 

10.  Add the chopped dark green onions and serve immediately.        

Bacon, Oatmeal, and Raisin Cookies

I will probably lose interest in cooking soon if we remain in this rental house.   The layout of the kitchen is a nightmare.  I have never had a worse oven or stove.  For some reason my March issue of Bon Appétit ended up in a pile of magazines that are not for cooking and I just found it.  It is a really good issue and I will probably cook from it on into the spring.  The first recipe that caught my eye was a sweet and savory cookie recipe. 

Ingredients:

8 oz. sliced bacon cut into ¼” squares   

2 ¼ C cake flour

1t baking powder

1t kosher salt

½ t baking soda

1 C (packed) dark brown sugar

2/3 C sugar

½ C (1 stick) unsalted butter, room temperature

2 large eggs

½ t vanilla extract

1 C old-fashioned oats

2/3 C raisins

Directions:

1.      Line 2 baking sheets with parchment paper. 

2.      Cook bacon in a large skillet over medium-low heat, stirring occasionally until deep golden brown and crisp.  Using a slotted spoon, transfer bacon to paper towels. 

3.      Whisk flour and next 3 ingredients in a medium bowl. 

4.      Using an electric mixer beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes.

5.      Add eggs, one at a time, mixing well between additions.  Add vanilla; mixing on medium speed until pale and fluffy, 4-5 minutes. 

6.      Mix in dry ingredients.

7.      Fold bacon, oats, and raisins into batter and stir until evenly incorporated.

8.      Using a 2 oz. ice cream scoop form dough into balls on the prepared baking sheets, spaced at least 3” apart. 

9.      Chill dough for 1 hour or cover and chill overnight.

10.  Arrange racks in upper and lower thirds of oven; preheat to 375 degrees.  Bake cookies rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20-22 minutes. 

11.  Let cool on baking sheets for 10 minutes.  Transfer to a wire rack; let cool completely. 

I chose to use the convection baking as the reason you have convection is so you can make multiple items in the oven and the fan allows for even heating of all items.  No turning or switching of baking sheets required.  If you have been reading my blog, you will have noticed that nothing is ever done according to the required time.  Well, it seems that with convection it gets overdone.  At 20 minutes I did not have soft centers.  The cookies are as good as expected, but would have been better less crispy.  I only got 16 cookies.  The recipe said makes 18-20.

Crispy "Loaded" Pizza

Today was a busy day.  I have been working on finding lost alumni for my high school and creating a data base.  The hope is to have a 50 year class reunion in 2014.  I found a long lost dear friend that I have not been able to find for years.  It was a long shot at best as I could not remember her married name.  She had been on ancestors. com and when I goggled her maiden name, up came the name of her husband and from there I got an address and phone number from a paid site.  As we talked, she kept saying that she was in shock.  Everyone I have reached by phone has been delightful to talk to.  I am hoping to send out a mailing on Monday.  That will tell me if the “known” are still known.  From the mailing I hope to obtain volunteers that will help with the real planning.  In the middle I paid bills, made cookies and tonight’s dinner.  Dinner was inspired by my Rocco Dispirito cookbook.  I say inspired as I did not make the crust and adjusted amounts.  I love making pizza dough, but not in this house.  It serves 6 and lightens the calories of regular pizza.

Ingredients:

Pizza dough (I bought whole wheat from Trader Jo)

¾ C low-fat store-bought marinara sauce ( I had left over Vodka sauce)

½ c torn fresh basil leaves

4 oz. cremini mushrooms, thinly sliced (I used 8oz)

8 oz low-fat turkey sausage (I used 12 oz if Aidells, Italian turkey sausage.  I chopped it in the food processor)

6 whole bottled peperoncini, stems removed and cut into ¼” slices

1 ½ C reduced fat mozzarella (I will cook to reduce calories, but for the most part I do not believe in low fat products.  They either up the sugar add chemicals.  I used 2 C regular mozzeralla cheese)

2 T grated Parmigiano-Reggiano

(Added 1 yellow bell pepper, chopped)

Directions:

1.      Turn the dough out on a lightly flowered surface and roll to desired shape.   I have a large pizza pan with holes in the bottom so I rolled to this shape.  If using a pan, spray the pan with Pam.  He suggests placing the dough right on the stone. I’ve done this in the past and have made a mess.  If I do it again, I will lose the dish boy.    

2.      Place a pizza stone in the oven and warm to 500 degrees.  At the 500 degrees, warm the stone for 20 minutes. 

3.      Place the rolled out pizza dough in the oven for 3 minutes. 

4.      Take it out and cover the dough with the marinara sauce.

5.      Next scatter the basil leaves.  Toss the mushrooms, sausage, pepper, and peperoncini on top.  Spread the mozzarella and then sprinkle the Parmigiano.

6.      Bake in the oven for about 15-20 minutes.  There is not enough cheese to brown, but just make sure all is melted. 

This was very good pizza.  It had some heat and was very good.  I had a piece and was filled.  Jim ate 4 pieces.  He really liked it.      

Seafood Salad

Well, today our builder was to have all the pricing together, so we could sign a contract and go to the bank.  All would then been in order for him to start ordering and be ready to build when we returned from our trip.  As he never fails to disappoint, we received an email from The Troll (his assistant) listing everything that he still needed pricing on; which was everything that I did not gather the pricing for personally.  I guess they were all out coon hunting and just didn’t get around to pricing this house. 

It is summer here, although not the disgusting hot, hot, hot.  Actually perfect building weather.  I cut this recipe out of the FoodTV magazine, Jan/Feb issue.  It was easy to make and very good.  I would call it a perfect summer meal.  It says serves 4, but they are whopping big servings.   

Ingredients:

3 stalks of celery (1 quartered, 2 thinly sliced)

3 small cloves garlic (2 smashed, 1 chopped)

Juice of 1 lemon, divided

Kosher salt and freshly ground pepper

¾ # small shrimp, peeled and deveined

½ # sea scallops, halved horizontally

1 small avocado, halved, pitted and peeled, divided

2 romaine lettuce hearts, torn

1 T capers, plus 1 T brine from the jar

2 C croutons

1 T light mayonnaise

Directions:

1.      Combine the quartered celery, 2 smashed garlic, half of the lemon juice (I threw the rind in also), 10 C water, and salt (1/2 T) and pepper to taste in a large saucepan.  Cover and bring to a boil.

2.      Uncover, add carrots and cook 2 minutes. 

3.      Add the shrimp and cook until opaque, about 4 minutes. 

4.      With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water.  It is tricky, but leave the lemon, celery, and garlic in the pot. 

5.      Return the water to a boil, add the scallops and cook until opaque, 1-2 minutes.  Add to the colander and rinse under cold water. 

6.      Ladle out 1/3 C of the poaching liquid; set aside to cool. 

7.      Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. 

8.      Add the carrots, shrimp and scallops. 

9.      Puree the remaining avocado half in a blender(I used a mini-Cuisinart)with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, ½ t salt and pepper to taste.

10.  Toss with the salad and season with salt and pepper. It did not need more in my estimation.    

Pot Stickers with Cabbage & Snow Peas

Monday I made a meal, but I did not put it on the blog as I ruined it by making a substitution to save calories recommended by Dr. OZ.  I swore off his recipes and now I am swearing off his cooking suggestions.  It didn’t taste bad, but it looked horrible and I believe it would have tasted better, full fat.  He is a great dr. and full of life saving tips, but he is not a cook.  Tuesday I was scheduled for a MRI at Vanderbilt.  The facility was near a restaurant I have wanted to go to called The Yellow Porch.  It was every bit as good as I was told.  In fact I would rate it as divine.  The only thing I would not order again is dessert.  They definitely need a pastry chef, or if they have one, they need a new one.  Tonight’s recipe comes from Wegman’s Magazine.  Yes, they still send me their magazine even though they refuse to open a store here.  Maybe they are trying to tell me to move out of here.  I really doubt that we will be staying here, so maybe I should look for Wegman’s locations for my next move.

Ingredients:

1 C water, divided

1 ½ T vegetable oil, divided

16oz. pork and vegetable pot stickers, frozen

4 C (12 oz) snow peas

¼ head Savoy cabbage, thinly sliced (about 6 C)

¾ C stir-fry sauce (International aisle)

1-2 T Sriracha sauce for a spicy kick (optional, stir in the stir fry sauce)

Directions:

1.      In a large nonstick skillet add ½ C water, 1 T vegetable oil, and pot stickers.  Cover; bring to a boil on med-high.  Reduce heat to medium and cook 5-8 minutes, covered.  Uncover and continue to cook until pot stickers are golden brown on the bottom. 

2.      Arrange pot stickers around the outside rim of a large serving plate.

3.      Drizzle remaining ½ T oil around sides of pan; tilt pan to distribute evenly. 

4.      Heat oil in pan on high until oil faintly smokes.  Add snow peas and cabbage to pan.  Stir and toss, keeping thing moving, 2 minutes.

5.      Add remaining ½ C water and the stir-fry sauce; cook, stirring 3-5 minutes, until veggies are crisp-tender. 

6.      Mound vegetables in the center of the serving plate. 

This was good, but salty tasting to me.  I drained the sauce from the vegetables and served it on the side. 

Yellow Split Pea and Sweet Potato Soup

Remember those tests in grade school where if you looked the whole thing over first, you were told at the end to not answer any question just put your pencil down?  I usually was the last to catch on and put my pencil down.  That was a good thing for this recipe because if I had read, Dairy free, Gluten free, low sodium, Vegan, Vegetarian, and Wheat free, I probably would have passed it by.  I was actually half way through the cooking time before I realized that salt and pepper were not in the ingredients.  I added salt and pepper.  I do understand the dangers of over salting, but we need salt.  This pea soup was every bit as good as the pea soup with the smoked pig’s food I made earlier.  This recipe was brought to my attention by my cousin the vegetable hater.  She recently had her gall bladder out and is changing her eating habits.  I thought if she likes this, it must be really good.  It was.  The recipe actually comes from the Whole Foods Market website. 

Ingredients:

8 ½ C water

1 large onion

1 T freshly grated ginger

2 C dried yellow split peas (my bag was mixed green and yellow, it was all I could find)

2 medium sweet potatoes, peeled and cut into ½” cubes

1/2C toasted pumpkin seeds

Directions:

1.      Bring ½ C water to simmer in a large saucepot over medium-high heat. 

2.      Add onion and cook about 5 minutes or until translucent.  Stir in ginger and cook 1 minute, stirring.

3.      Add remaining 8 C water, peas and sweet potato cubes.  Bring to a boil.  Reduce heat to a simmer, cover and simmer for 1 hour.

4.      Uncover and continue to simmer for 15 more minutes.  Carefully puree soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. 

5.      Garnish with pumpkin seeds. 

Broccoli Frittata

Tonight was safe.  The recipe comes from the March issue of Food and Wine.  I do not subscribe to the magazine, but my chiropractor does.  I copied it from her magazine.  Food and Wine got it from a cookbook called Smart Chefs Stay Slim.  It can be brunch or we had it for dinner.  We had a busy afternoon.  Didn’t have time between appointments for lunch and the second one ran into dinner.  This meal was fixed in a flash and it was really good. 

Ingredients:

1 garlic clove, thinly sliced 

2 T EVOO, separated

3 ½ C broccoli florets

¼ t crushed red pepper

Salt and Pepper

8 large eggs

½ C Parmigiano-Reggiano

Directions:

1.      Preheat the oven to 350 degrees. 

2.      In a 10” skillet, cook the garlic in 1 T of oil over moderately high heat for 30 seconds.

3.      Add the broccoli and red pepper and cook for 1 minute. 

4.      Stir in 2T of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.

5.      In a bowl, whisk the eggs with ¼ t of each salt and pepper.  Stir in the broccoli. 

6.      Return the skillet to the stovetop and heat the remaining 1 T of oil.

7.      Pour in the egg mixture and cook over moderately low heat until the eggs set around the edge, about 3 minutes. 

8.      Sprinkle with cheese. 

9.      Transfer the skillet to the oven and bake until the center is just set, 12 minutes. 

10.  Serve warm.   

I served it with toast and sliced red pepper for color.