Pork Chops with Sweet Potato Salad

INGREDIENTS
2    pork chops, 1 inch thick
1    large sweet potato, about 1 ½ pounds
3    tablespoons red wine vinegar
3    cloves garlic, minced
3    tablespoons raspberry jam or preserves
3    teaspoons Dijon style mustard
½   cup olive oil plus 1 tablespoon olive oil
1    medium, red bell pepper, finely chopped
3    green onions, thinly sliced

METHOD

In a medium bowl, dissolve 2 tablespoons kosher salt in hot water and place the two pork scops into the salted wate4tr. Brine the chops overnight in the refrigerator, drain and pat dry.

Peel and cut the sweet potato into ½ inch cubes and steam for 8-10 minutes until soft. Remove from the heat and combine, when cool, with the chopped bell pepper and onions in a large bowl.

In a medium bowl, combine the vinegar, garlic, jam and mustard, whisking to combine. Slowly pour in the ½ cup of olive oil, whisking until smooth.

Preheat the broiler and place an oven-proof skillet over high heat. Brush both sides of the pork chops with the tablespoon of olive oil and sear them in the skillet, turning once. Remove from the heat and baste the chops with a small amount of the raspberry dressing on each side. Broil for 2-3 minutes per side, being cautious of the hot handle on the skillet. Remove from the heat and place on individual serving plates.

Pour the remaining dressing over the sweet potato, pepper and onion salad and mix thoroughly. Serve a portion of the salad with each pork chop.

Based on a recipe from Rachael Ray Magazine

Pasta with Squash Sauce

INGREDIENTS
2    cups peeled, cubed butternut squash*
6    ounces dry elbow pasta or equivalent
3    tablespoons butter
1    cup white onion, chopped
4    cloves gasrlic, minced
¼   cup sour cream or yogurt
¾    cup low at (2%) milk
¼    teaspoon ground nutmeg
½    teaspoon dried sage
¼    cup green onion tips, sliced thin
1    cup shredded fontina cheese or equivalent 

METHOD

Steam the squash cubes for 10 to 12 minutes until tender, empty into a bowl and set aside. Cook the pasta according to package directions and set aside. Cover to retain heat.

In a large sauce pan over medium heat melt the butter and add the onions. Cook for about 5 minutes until tender and add the garlic. Cook for 1 minute and add the sour cream, milk, nutmeg and sage. Continue cooking over medium heat until thickened, about 3 to 4 minutes. Remove from the heat and place into a food processor or blender. Add the cooked squash and process to a puree. If the sauce is too thick, add a little milk. If there is a bit of bitterness, add a teaspoon of granulated sugar and pulse.

Place the pasta on a serving dish and pour half of the sauce over it. Sprinkle half of the cheese over the sauce and add the green onion pieces. Serve immediately with the remaining sauce and cheese passed separately.

*NOTE: Substitute acorn or other squash or even pumpkin

Lemon Asparagus Risotto

INGREDIENTS
1    pound asparagus
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken broth
1    grated peel from one lemon
1    juice from one lemon
2    tablespoons butter
½    cup freshly grated Parmigiano Reggiano or similar cheese

METHOD

Break the hard stems off of the asparagus and chop the asparagus into ½ inch, diagonally cut pieces. Steam the asparagus for 5 minutes and remove from the heat. Set aside.

In a large skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook, stirring occasionally, for 3 to 4 minutes until they begin to turn translucent. Add the garlic and cook for 1 minute. Add the rice and stir to combine. Continue to stir the rice for 3 to 4 minutes and add the white wine.

When the wine is completely absorbed, lower the heat to medium and add ¼ cup of the broth. Stirring constantly, cook the rice until the broth is completely absorbed. Continue adding small amounts of the broth and stirring until combined for 10 minutes and add the lemon peel and juice. Continue stirring and adding broth for 5 minutes and add the asparagus. At about 20 minutes, check the rice to see if it is al dente. If not, continue to cook for a few more minutes and check again. if so, remove from the heat, stir in the butter and cheese and serve.

Based on a microwave recipe from Cooking Light  magazine

Fish Tomato Curry

A not-too-spicy curry

INGREDIENTS
½   pound firm white fish
½   teaspoon curry powder
2    tablespoons olive oil
1    cup chopped white onions (1 medium)
1    cup halved grape tomatoes (12 – 14)
4    cloves garlic, .minced
1    teaspoon curry powder
½   teaspoon ginger powder
½   teaspoon ground cumin
½   cup dry white table wine

METHOD

Cut the fish into serving sized pieces, 2 inches by 2 inches, coat with ½ teaspoon of the curry powder and set aside.

In a large skillet over medium-high heat, add the olive oil and swirl to coat. When the oil is heated, add the onions. Cook the onions for 4 to 5 minutes until translucent and add the tomatoes and garlic. Cook for one minute, stirring, add the white wine and the spices. Stir to combine, lower the heat to a simmer and cook for 4 to 5 minutes.

Add the fish pieces and cook for 5 minutes. Turn the fish over and cook for another 5 minutes or until the fish flakes easily. Remove from the heat and remove the fish to a separate plate. Put even amounts of the sauce into two individual dishes, add ½ of the fish to each plate and serve immediately.

Adapted from a recipe in Cooking Light magazine.

Huevos Rancheros

I was served this dish done this way many years ago and have not found anywhere that serves eggs this way since. Oh, they may CALL it Huevos Rancheros, but something is either missing or not served this way.

INGREDIENTS
3    corn tortillas
1    can (15 ounce) Rosarita refried beans
1    cup Mexican salsa
1    cup shredded Casa Fresco or Monterey Jack, shredded
3    eggs
1    Jalapeno pepper, seeded, minced for garnish

METHOD
To prepare each serving, toast the tortilla in a dry frying pan until brown spots appear. Remove to an oven-proof plate and add ½ cup refried beans, spread evenly over the tortilla. Add ¼ cup salsa and spread evenly over the beans. Sprinkle 2-3 tablespoons of the cheese over the salsa. Put into the broiler for 3 to 4 minutes to heat the beans and melt the cheese.

Meanwhile, cook the egg to your taste – over easy, scrambled, poached. When the cheese is melted, remove the dish from the broiler and place the cooked egg on top. Transfer to a serving dish, garnish with minced jalapenos if desired and serve.

Southwest Peppers

INGREDIENTS
2    tablespoons olive oil
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
3    jalapeno peppers, seeded and minced
1    medium white onion, chopped
12  cherry tomatoes, halved
¼   cup store-bought Mexican salsa*

METHOD

Place the olive oil onto a medium skillet over medium heat. Add the two bell peppers, the jalapenos and cook for 7 to 9 minutes until slightly tender. Add the onions, mix and cook for 3 to 4 minutes until the onions are translucent. Add the tomatoes and salsa and cook for about 3 to 4 minutes until the tomatoes are softened. Serve as a side dish to other Southwest favorites, garnished with chopped cilantro or fresh diced or sliced jalapenos.

*Note: Be sure to buy authentic salsa, not that one made in New York City, and choose Mild, Medium or Hoy according to your own taste.

Salmon with Strawberry Sauce

INGREDIENTS
½   pint fresh, ripe strawberries, sliced (about 1 cup+)
2    tablespoons granulated sugar
2    tablespoons water
1    tablespoon lemon juice
½   teaspoon balsamic vinegar
      salmon fillets or steaks, baked, braised, broiled or grilled

METHOD

Place the strawberries, sugar, water, lemon juice and balsamic vinegar into a food processor or b lender and process to a puree.

Cook the salmon your way to your level of doneness. Plate the salmon, pour the sauce over it and serve. Pass the sauce with the salmon or keep the remainder for vanilla ice cream when it is time for dessert.

 

Bacon Spinach Risotto

Rice with Bacon and Spinach

 
INGREDIENTS
3    strips of bacon, cut to ½ inch widths
1    cup chopped leeks, about 1 medium
4    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken stock, warmed
1    teaspoon dried thyme
1    tablespoon butter
3    ounces fresh spinach, chopped
¼   cup freshly grated Parmesan or similar cheese

METHOD

In a large skillet over medium heta, cook the bacon, stirring occasionally, until crisp. Remove the bacon to a paper towel to drain, reserving the grease. Add the chopped leeks to the skillet, increase the heat to medium-high, and cook them for 3 to 4 minutes. Add the garlic and cook for 1 minute.

Add the rice and cook it for 3 to 4 minutes, stirring occasionally. Add the white wine and cook, stirring, until it is absorbed. Add ½ cup of the chicken broth and stir until it is absorbed. Continue adding small amounts of broth and stirring until the rice is almost al dente. Add the thyme and butter and stir them in. Add the spinach and continue cooking until the spinach is wilted and combined. Remove from the heat, chop the reserved cooked bacon and stir it into the risotto. Sprinkle with the cheese, stir it in and serve.

Pork Paprikash Stew

 INGREDIENTS
1    pound pork tenderloin or loin roast cut into ½ inch cubes
3    tablespoons olive oil, divided
1    cup chopped white onion
1    cup chopped green bell pepper
1    cup chopped red bell pepper
2    teaspoons minced garlic
2    tablespoons all-purpose flour
2    tablespoons tomato paste
1    teaspoon fresh chopped thyme
1    tablespoon hot or smoked or regular paprika
¼   teaspoon cayenne pepper (optional – use without hot paprika)
1    cup dry white table wine
1    tablespoon cider vinegar
1    cup diced fresh tomatoes

METHOD

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil, swirling to coat. Brown all sides of the pork cubes, about 4 minutes. Remove and set aside. Add the remaining tablespoon of olive oil, reduce heat to medium-low and add the onions and bell pepper. Cook the vegetables for 4 to 5 minutes or until they soften. Add the garlic and cook for 1 minute.

Add the flour, tomato paste, thyme, paprika and optional cayenne, stir and cook for 30 seconds. Add the wine and vinegar, scraping any brown bits off the bottom of the pan. Bring to a boil, reduce heat to a simmer and add the reserved pork and diced tomatoes. Cook this for about 5 to 8 minutes or until the pork is tender. Remove from the heat and serve over 6 ounces of pasta cooked to package directions.

Southweest Style Eggs

A different breakfast 

 

INGREDIENTS
2    tablespoons olive oil
3    Poblano chilies, diced to ½ inch
3    cloves garlic, minced (or more)
3    Jalapeno peppers, seeded, chopped fine
1    can (15 ounces) tomato sauce
1 ½ cups fresh tomatoes, diced to ½ inch
2    teaspoons dried oregano
4    large eggs
1    cup queso fresco, crumbled or grated
      chopped cilantro for garnish
      corn tortillas for serving

METHOD

In a large sauce pan, bring the olive oil to heat over medium-high and add the Poblanos. Cook for 3 to 4 minutes and add the chopped garlic and Jalapenos. Cook for 2 to 3 minutes and add the tomato sauce, the tomatoes and the oregano. Cook for 10 to 12 minutes. This sauce can be made ahead and stored in the refrigerator overnight.

Spoon the sauce into four small bowls and, if from the refrigerator, microwave on high for 1 minute 45 seconds. Divide the cheese into 2 portions, and sprinkle one of them evenly over the four small bowls. Poach the eggs (see below) and add one to each bowl. Sprinkle with the remaining cheese and chopped cilantro and serve with fresh corn tortillas.

To poach the eggs if you do not have an egg poacher, grease four small dishes and crack an egg into each. Place them in a large skillet and add ½ inch of water carefully to the skillet. Place over high heat, cover and cook until the yolks are covered with a white film. Use tongs to remove the dishes and place one egg into each small sauce-filled bowl.

Based on a recipe from Food and Wine magazine