Asian Broccoli Bowls

We love ethnic food in our house and since transitioning to a predominately vegetarian diet, we love it even more! So many ethnic dishes are already tailored towards plant-based eating. This dish was inspired by the Peas and Thank You recipe Szechuan Broccoli and Quinoa. I made a few minor adjustments to the sauce and added several ingredients to make this a main-dish meal for us. It’s so tasty that I’ve made it twice in the last week! And the leftovers are delicious too!

Feel free to substitute your veggies of choice, just adjust cooking times as needed.

Don’t let the long list of ingredients and instructions deter you from trying this. Once you get your veggies prepped, this meal comes together quite quickly.

Asian Broccoli Bowls

ASIAN BROCCOLI BOWLS
(adapted from peasandthankyou.com)
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Cooked Quinoa or Brown Rice (use half broth for the cooking liquid)

1-1/2 lbs broccoli florets
1/2 lb mushrooms, cut into chunks
1-2 onions, cut into chunks
sesame oil and/or olive oil for drizzling
season to taste

1/2 lb extra-firm tofu, cut into small cubes
sesame oil and tamari sauce for drizzling
season to taste

Sauce
1/4 c. tamari
1/4 c. vegetable broth
1 Tbsp maple syrup or agave nectar
1 Tbsp sweet red chili sauce, such as Thai Kitchen Brand (opt.)
1/4 tsp ginger powder
1-2 cloves garlic, minced
1 Tbsp ground flax seed
1/2 tsp red pepper flakes

Cook the quinoa or brown rice according to package instructions.

Cut the tofu into cubes. Lay a clean towel on a cutting board and place the tofu on top. Either fold over that towel to cover or lay a second towel on top. Place another cutting board or baking sheet on top and stack a few heavy items to create a tofu “press.” (Cookbooks work well.) Leave the tofu to press for 30-60 minutes.

Cut up veggies.

Preheat the broiler.

Arrange mushrooms and onions on a medium baking sheet and drizzle with a little sesame oil or olive oil; if desired, sprinkle with a little salt, red pepper flakes, and garlic powder, if desired. Arrange pressed tofu cubes onto another medium baking sheet, drizzle with a little sesame oil and tamari sauce; if desired, season with a little salt, ginger powder, garlic powder, and red pepper flakes. Arrange broccoli florets on a large baking sheet and drizzle with a little sesame oil.

If your oven size allows, broil the mushrooms and onions alongside the tofu for 10-15 minutes, stirring once. Then place on the bottom rack to keep warm while you broil the broccoli for 6-9 minutes, stirring once and making sure not to burn.

While the veggies and tofu are broiling, make the sauce. In a small saucepan, combine all of the sauce ingredients. Bring to a boil over medium-high heat, stirring constantly. Lower heat and simmer for a minute or two, until thickened. Remove from heat.

Scoop quinoa or rice into each bowl, top with the roasted veggies and tofu, drizzle with the sauce and sprinkle sesame seeds on top.

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Baked Falafel

I love falafels because of my dad. He instilled a love of ethnic foods in all of us. My first falafel memory is an amazing falafel sandwich at a little mom and pop restaurant with my dad. Now when I have the chance to visit home again, my dad and I enjoy sharing conversation over a falafel lunch.

Traditional falafels are fried which makes them crunchy on the outside (and oh so delicious!). This baked version is much more tender, but the flavor is fantastic. My husband and I enjoyed these falafels piled on top of pita with veggies and homemade hummus.

Baked Falafel

BAKED FALAFEL
(from Parents Need to Eat Too)
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1-15oz can chickpeas, drained and rinsed
1 small onion, roughly chopped
2 cloves garlic, minced
3 Tbsp roughly chopped fresh parsley or cilantro
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne
2 Tbsp flour or rice flour
1 tsp baking powder
3 Tbsp fresh lemon juice, divided
3 Tbsp olive oil, divided
salt and pepper
Mixture of salad veggies (lettuce, tomato, cucumber, mushroom, bell pepper)
Pitas
Hummus, tzatziki, tahini

Preheat the oven to 450°F. Set racks in upper and lower thirds of oven. Grease or line 2 baking sheets.

In a food processor combine the chickpeas, onion, garlic, parsley or cilantro, spices, flour, baking powder, half of the lemon juice, 1 Tbsp of the olive oil, salt and pepper to taste. Pulse until well combined but mixture is still relatively coarse, you don’t want a puree.

Using your hands or a small cookie scoop, shape the mixture into 18-24 balls (about 1 1/2 inches in diameter). Arrange on the baking sheets and flatten each slightly. Brush the tops with 1 tablespoon of the remaining olive oil.

Bake for 10-12 minutes, then turn patties (rotating trays); bake for another 10-12 minutes. The patties are tender so be careful when turning.

Toss the salad veggies with the remaining lemon juice, olive oil, salt and pepper to taste.

Serve the falafels with veggies, pita, and hummus (or tzatziki or tahini).

Vegetarian Enchiladas

In our quest for new vegetarian main dishes, my creativity is being pushed into high gear. Very frequently I turn to Alissa Segersten’s two cookbooks, The Whole Life Nutrition Cookbook and Nourishing Meals. Every recipe I’ve tried has been delicious. A plus for me is that the recipes are gluten-free, dairy-free, and some are also egg-free. (If you have a chance to peruse her cookbooks through the library, I’d strongly suggest you do. There are plenty of non-vegetarian recipes in there as well.)

Last night I tried my hand at making vegetarian enchiladas from Nourishing Meals. I did make several changes to the recipe, but the essence of it doesn’t belong to me. I love enchiladas and these were delicious! The made-from-scratch enchilada sauce is incredibly tasty and not too labor intensive. While topping them with cheese would be amazing, we just went the route of guacamole (my husband is sensitive to dairy, so we in general avoid it).

Vegetarian Enchiladas

VEGETARIAN ENCHILADAS
(adapted from Nourishing Meals by Alissa Segersten)
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Sauce:
2 Tbsp olive oil
1 small onion, chopped
3 cloves garlic, peeled and chopped
1 jalapeno, chopped
1 small bell pepper, seeded and chopped
1 Tbsp cumin
1/2 tsp chili powder
1/4 tsp crushed red pepper flakes
1 1/2 tsp salt
1 1/2 c. water
2 c. tomato sauce or diced tomatoes
1/4 c. arrowroot powder or cornstarch

Enchiladas:
12 to 16 corn tortillas (I used only 12)
2 c. cooked mashed sweet potatoes (feel free to spice these with your favorite Mexican spices)
3 c. cooked black beans
2 c. baby spinach leaves

Guacamole for topping

Preheat oven to 400° F. Grease 9 x 13 glass baking dish.

To make the enchilada sauce, heat a 3-quart saucepan over medium heat. Add the oil, onion, jalapeno, and bell pepper; saute for 7 minutes, or until softened. Add the garlic, spices, and salt; saute a few minutes more. Then add the water and tomato sauce or diced tomatoes. Cover and simmer for about 20 minutes. Pour sauce into a blender, add arrowroot power or cornstarch; blend until smooth.

To make the enchiladas, first be sure to heat up each tortilla so they are pliable for filling and rolling. Lightly grease a hot skillet; heat each tortilla for about 10 seconds on each side. You can fill one enchilada while the next tortilla is heating. Add a few small spoonfuls of mashed sweet potato, then beans, and finally a small handful of spinach leaves. Roll tightly and place the filled tortilla seam-side down in the greased baking dish. Repeat with remaining tortillas, pushing the filled enchiladas closely together. Once the pan is filled, top with the sauce. Cover and bake for 30-35 minutes. Garnish with guacamole.

Easy Lasagna

My mom is the one who introduced us to this easy version of lasagna. The layers are beautiful and it is such a delicious dish. I like it for company, providing a meal for someone, Sunday dinner, or even as a non-traditional holiday main dish – this is probably how I most remember having it growing up. I gave my husband a choice of things to serve for a dinner we were hosting recently and I didn’t get past the lasagna suggestion 🙂 – I don’t make it often but it is definitely a family favorite.

Lasagna can be involved with bechamel sauce, meat sauce and more but this version will achieve the levels of flavor and takes a fraction of the time. I always use sausage because I think it adds incredible flavor! Also, the spinach is optional but I like the color it provides and, of course, the nutrients. Serve this with garlic bread or homemade breadsticks, and a lettuce salad. Hope you enjoy this as much as we do!

EASY LASAGNA
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1 – 16 oz. pkg. lasagna noodles
1 qt. spaghetti sauce (jarred or make your favorite homemade!)
1 lb. sausage or ground beef
1 c. water
1 – 15 oz. carton ricotta cheese
1 egg beaten
8 oz. shredded mozzarella or Italian cheese blend
6-8 oz. frozen spinach, thawed and water squeezed out
1/3 c. water
1/4 c. parmesan cheese
1 Tb. parsley flakes
dash nutmeg
salt, pepper to taste
1/2 c. parmesan cheese

Brown meat, add spaghetti sauce and 1 c. water, bring to a boil.  In mixing bowl combine ricotta cheese, egg, mozzeralla, spinach 1/3 c. water, 1/4 x. parmesan, parsley flakes, nutmeg, salt, and pepper.

TO ASSEMBLE: Use uncooked lasagna strips bu rinse in hot water before layering in a 9×13 pan (about 4 lasagna strips fit in a single layer – 3 lengthwise, 1 crosswise). Layers: 1 2/3 c. sauce, lasagna strips, 1/2 cheese mixture, 1 2/3 c. sauce, lasagna strips, remaining cheese mixture, 1 2/3 c. sauce, lasagna strips, remaining sauce, top w/1/4 c. parmesan cheese.

Bake at 375 degress covered w/foil for 40 minutes.  Remove foil and bake for 15 more minutes.  Let stand 5-10 minutes before cutting.

Backyard BBQ: Ribs

We enjoyed these ribs yesterday for Father’s Day! I wish I could take credit for this delicious sauce – it was fabulous! I found the recipe on Food Network. I did change the cooking instructions to start with baking – I think it makes ribs more tender and you still have the wonderful grilled flavor from finishing on the grill. I would probably make these with baby backs next time…and there will be a next time! As I note, I did not use an entire can of chipotles – add them until you reach your desired heat level.



HONEY-CHIPOTLE PORK RIBS
(Cooking Method adapted – Recipe from foodnetwork.com)
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1 cup honey
2 cups ketchup
1 tablespoon grated fresh ginger
1 (7-ounce) can chipotles in adobo sauce
3 pounds country style pork ribs, bone in

In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.

Bake at 300 degrees for 2-3 hours. Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. Some charring on the pork is delicious. Brush with some of the reserved sauce. Remove pork from heat and slather with remaining sauce or serve sauce alongside.

Weekend Fare: Meat Piroshki

These tasty meat pies go by many names internationally. In Kazakhstan, you can find them being sold on the street corners and in bakeries – they are nearly always wonderful! These hearken back to bierocks that my husband enjoyed and pierogies that are traditional for our friends. Whatever the name, these are great for travel, for making ahead, and for freezing. I think they would be really good with some cabbage or other vegetables in them as well.

MEAT PIROSHKI
adapted from Cooking for Kaz: Meals for Hope, Volume 2
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 Meat Filling:
1 med. onion, diced
1 T. oil or butter
8 oz. ground beef
salt & pepper to taste
pinch of nutmeg
fresh herbs (opt.)
1 egg

Brown the onion and ground beef together with oil or butter if needed. Add seasonings. Allow to cool. Add egg. Stuff in piroshiki dough as described below.

Dough:
1 ½ tsp. dried yeast
pinch of sugar
5 Tb. warm water
5 Tb. butter, softened
1 lb. (about 4 c.) flour
1 tsp. salt
8 T. milk
2 eggs, beaten

Preheat oven to 375 degrees. Dissolve yeast and a sugar in the warm water. Mix in the softened butter, flour, salt, milk, and eggs. Knead into smooth dough (I let my mixer do the kneading). Leave to rise until it has doubled in volume. Punch down. Roll out dough until quite thin. Cut out in small circles and brush the inner edges with milk. Stuff with filling and fold into semi-circle or canoe shape. Bake for 10 minutes until golden brown.

Simple Supper: Sloppy Joes

Sloppy joes are an easy, delicious meal that can easily be adapted to serve a crowd! We recently had 20 people for dinner and these sandwiches were perfect. I like to serve them with veggies & dip, fruit, and chips. They are also wonderful leftover. Anyway, this is my take on the sloppy joe!

SLOPPY JOES
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1 lb. ground beef
1/2 c. onion, diced
1/2 c. green pepper, diced
1 can (15 oz) diced tomatoes (petite diced would be really great!)
1 can (8 oz) tomato sauce
3 Tb. quick oats
1 Tb. Worcestershire sauce
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. brown sugar
1/2 tsp. seasoned salt
dash of cayenne pepper

Brown beef, onion, and green pepper together. Add all other ingredients and simmer for 20 -30 minutes. Serve on buns. Makes 6-8 sandwiches.

Off the Shelf: Barefoot Contessa’s How Easy is That

We are so delighted to have Sarah Bailey return with a guest post today!
Please join us in welcoming her!
_________________________________________

(Sarah) If you want to make Hors d’oeuvres that would impress some dinner guests without acting like a slave to the stove, you might appreciate How Easy is That? (Barefoot Contessa).
 
Ina Garten’s latest cookbook, which sits at number one on The New York Times bestseller list for hardcover advice, offers a beautiful picture for every recipe and cuts ingredients to the bare essentials. The colorful book with pictures for every recipe helps those who lack the imagination of knowing how to make a sophisticated yet nearly effortless dish.
 
However, the mediocre reviews on Amazon suggest that the Barefoot Contessa has executed better cookbooks in the past. One reviewer, for instance, complains that some of the recipes (think red velvet cupcakes) are pretty easy to find on the Internet.
 
Since my husband prefers less creamy dishes and ingredients he can easily identify, the many of the sections—cocktails, starters, lunch and even desserts—offered little benefit to me. As delicious as they sound, I can’t convince him to take a bite of “savory coeur à la crème,” “rum raisin tiramisù,” or “roasted eggplant companata.”
 
The finest section of the book premieres with the dinner section, where Garten makes divine dishes—provençal lamb, roasted shrimp with feta, and panko-crusted salmon—look like a piece of cake. A cook with an herb garden could especially appreciate the recipes as she blends fresh herbs throughout the dishes.

Sprinkled throughout the book, she includes 68 easy tips to help smooth out the cooking process. However, if you work in a small kitchen space, some of the tips are somewhat impractical. I don’t have room for a second dishwasher, since we don’t even have one dishwasher to begin with. Or, for instance, she suggests you have Le Creuset dutch ovens, All Clad sauté pans, and an extra bowl for a food processor and your Kitchenaid mixer, which might lean on the pricey side or take up too much room for some cooks.
 
She also recommends a Cooks Illustrated subscription, but I prefer to cut down on the paper and get the website subscription (where you get excellent video demonstrations and a rich archive of recipes). On the other hand, I wholeheartedly agree with her recommendation to own or save up for a large stockpot, thermometers, a box grater, and a cooking scale.
 
The book doesn’t just showcase recipes; it also includes tips for entertaining. In describing how she sets the table, she balances elegance with simplicity. “We’ve all seen some pretty over-the-top settings with a million crystal glasses, ceramic dishes filled with candy, lots of flowers, candles napkin rings, place cards, and chargers. Frankly, I’ve never known that kind of party to be more fun; in fact, it’s usually just the opposite—it’s more intimidating!” Instead, she recommends a one-color theme appropriate for the season.
 
I tested the cookbook, serving the “weeknight bolognese,” “garlic-roasted cauliflower,” and the “easy cranberry & apple cake.”

Weeknight Bolognese
Barefoot Contessa How Easy is That?  Ina Garten
serves 4-5
 
2 Tb. good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 tsp. minced garlic (4 cloves)
1 Tb. dried oregano
¼ tsp. crushed red pepper flakes
1 ¼ c. dry red wine, divided
1 (28 ounce) can crushed tomatoes, preferably San Marzano
2 Tb. tomato paste
Kosher salt & black pepper
¾ pound dried pasta, such as orecchiette or small shells
¼ tsp. ground nutmeg
¼ c. chopped fresh basil leaves, lightly packed
¼ c. heavy cream
½ c. freshly grated Parmesan cheese, plus extra for serving
 
Heat 2 tbs of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tbs salt, and 1 ½ tsp pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
 
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
 
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.

Garlic Roasted Cauliflower
(How Easy is That?)
Serves 6

1 head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 Tb. olive oil, divided
kosher salt, ground black pepper
1/4 cup minced fresh parsley
3 Tb. pine nuts
2 Tb. freshly squeezed lemon juice

Preheat the oven to 450 degrees.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, pee, and cut off any brown parts. Cut the largest cloves in half lengthwise.
 
On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
 
Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 ½ tablespoons olive oil, the parsley pine nuts, and lemon juice. Sprinkle with another ½ teaspoon of salt, toss well, and serve hot or warm.

Easy Cranberry & Apple Cake
(How Easy is That?)
Serves 6-8

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ c. light brown sugar, lightly packed
1 Tb. grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11⁄8 tsp. ground cinnamon, divided
2 extra-large eggs, at room temperature
1 c. plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 tsp. pure vanilla extract
¼ c. sour cream
1 c. all-purpose flour
¼ tsp. kosher salt

Preheat the oven to 325 degrees.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

International Cuisine: Polish Dishes

We thoroughly enjoy trying different cuisines. I have yet to find one that I don’t like! It keeps food interesting, creates new ideas for flavor combinations, and expands the palates of my three sons. Last week, we spent time studying the country of Poland and whenever we focus on a country, we try to make at least one dish native to that area. This time we made two and both were delicious!

POTATOES BAKED with EGGS & CREAM (adapted slightly from this site)
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2 Tb. butter, melted
3 c. potatoes, diced & cooked
salt & pepper to taste
2 eggs, beaten
1 c. sour cream (I subbed some yogurt)
2 Tb. chives or spring onions, chopped (I was out of both so I used a little dried parsley)

Preheat oven to 350 degrees. Pour butter into the bottom of an oven proof casserole. Add potatoes and season with salt and pepper. Mix together the eggs and sour cream and pour over potatoes. Top with chives or onions, cover and bake for 1 hour.

SAVOURY SAUSAGE & SAUERKRAUT (adapted slightly from this site)
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2 Tb. butter
1 medium onion, chopped
¼ c. green peppers, chopped
1 lg. apple, peeled, cored, & chopped
2 Tb. brown sugar
½ tsp. caraway or fennel seeds
3 red potatoes, cleaned & diced
1 ½ c. sauerkraut, drained, rinsed, & packed
1-2 lb. smoke sausage (kielbasa), cut in 3-inch pieces

Melt butter in saucepan. Add onion and green pepper. Cook until tender. Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut. Mix well. Place sausage on top of sauerkraut mixture. Cover. Cook over medium-low heat for 40 minutes.

Off the Shelf: January Magazines

Well, it seems January is the month of double issues – many of the magazines are January/February issues. Frankly, after all of the fun and inspiring holiday issues, I found these a little lackluster. Of the many I perused, Food Network and Cooking Light were my favorites.  Are you shocked that Bon Apetit didn’t make the list? Me, too! But I just wasn’t interested in the recipes – I really tried to be and read the issue probably four times. 🙂

FOOD NETWORK (Alaina) – After looking at all the wonderful recipes, I finally settled on the delicious looking homemade pretzels in this issue. The 3 page article, photos, and recipes were so inviting. And (if we are being honest) I love bread and I have wonderful memories of making pretzels with my mom. I had  illusions of making memories with my kids as we twisted pretzels into all kinds of fun shapes. This was a fail.

My oldest son opted to stay in (instead of sledding) to help me. And part way through, he sweetly said, “Mom do you think I’m a little better at this than you?” I had to laugh and agree with him that he was indeed “a little better.” I think it failed because, despite my familiarity with yeast, my dough was a bit dry and I underestimated the time commitment.

Anyway, we made the pepperoni pretzels, the sweet pretzels, and the everything pretzels. They seemed impossible and took forever but they actually tasted pretty good but they were not the great soft pretzel I was going for.

And I would try making pretzels again but I’m going to get my mom’s recipe because I do love homemade pretzels. Here’s the link to the recipe – use at your own risk – it has not gotten very good reviews on the website either, I’m afraid.

COOKING LIGHT (Alaina) – This issue had 25 different ways to cook chicken and so chicken was the natural choice for a recipe. I opted to use an unfamiliar cooking method which was basically pan frying chicken that I had pounded thin. I know many people love this method because it is quick, easy, and tasty and after trying it, I will definitely be incorporating this into my repertoire. The Dijon pan sauce was incredibly good and the whole family declared the chicken delicious. I served it alongside mashed potatoes inspired by a side dish recipe in this issue that had caramelized onions in them – they were really good, also.

CHICKEN CUTLETS with CREAMY DIJON SAUCE (Cooking Light, January 2011)
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4  (6-ounce) skinless, boneless chicken breast halves
1/2  teaspoon  salt
1/4  teaspoon  black pepper
1  tablespoon  olive oil
3  tablespoons  chopped shallots
1/2  cup  fat-free, lower-sodium chicken broth
1  rosemary sprig
3  tablespoons  whipping cream
2  teaspoons  Dijon mustard

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.

EVERY DAY WITH RACHAEL RAY (Stephanie) – The past couple months I’ve been disappointed by Rachael Ray, so was pleasantly surprised to find this issue filled with good sounding recipes I’d love to try: Ham, Ricotta and Fig Tart; Mushroom-and-Marsala Pappardelle; Cashew-Pesto Pasta; Peanut Butter Pretzel Tart with Caramel Drizzle. I chose to make Pork with Rosemary Lentils and Braised Onions, both because it sounded good and because I had all the ingredients on hand and no time to go to the grocery. 🙂

Anyway, the recipe went together quickly and in about an hour I had a meal that could be completed with the addition of a green salad or some steamed broccoli. The rosemary and garlic in this really stand out and make for some good eating!

PORK WITH ROSEMARY LENTILS AND BRAISED ONIONS (Every Day With Rachael Ray, February 2011)
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4 1/2-inch bone-in pork loin chops (about 1 2/3 lbs)
7 cloves garlic, coarsely chopped
6 Tbsp olive oil
2 onions, halved and sliced
3 Tbsp balsamic vinegar
salt and pepper
1 c. lentils, rinsed
2 tsp chopped fresh rosemary

Preheat the oven to 425°F. In a resealable plastic bag, rub pork chops with two-thirds of the garlic and 2 Tbsp olive oil; refrigerate. In glass baking dish, combine the onions, vinegar, 2 Tbsp olive oil and 1/2 c. water. Cover and bake until liquid is almost completely reduced, about 50 minutes; season with salt and pepper.

Meanwhile, in a medium saucepan, combine 2 c. water, lentils, rosemary, and remaining garlic. Bring to a boil, then lower the heat and simmer until lentils are tender and the liquid is absorbed, about 25 minutes. Stir in 1 Tbsp olive oil, season with salt and pepper.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add pork chops and cook, turning once, until golden and just cooked through, about 8 minutes; season with salt and pepper. Serve pork chops on a bed of lentils topped with onions. Serves 4.