Honey Glazed Pork Cutlets

INGREDIENTS
2   tablespoons honey
2   tablespoons cider vinegar
1   tablespoon Dijon mustard
2   teaspoons all-purpose flour
1   tablespoon olive oil
4   pork cutlets
¼  cup low sodium chicken broth

METHOD

In a small bowl, combine and whisk together the honey, vinegar, mustard and flour. Set aside. Heat a medium skillet over medium-high heat and add the olive oil, swirling to coat. Add the pork and cook the cutlets for 2 minutes on each side. Remove from the pan and reserve, keeping them warm.

Add the broth to the skillet, scraping up any brown bits and reducing the stock to half, about 2 minutes. Remove the pan from the heat and add the honey mixture, stirring until it thickens. Serve the cutlets with a coating of the sauce.

Corn Pancakes

Serve these as a different breakfast dish or as a side dish with dinner

INGREDIENTS
½   cup corn meal
½   cup all-purpose flour
1    teaspoon granulated or raw sugar
1   teaspoon baking powder
¼   teaspoon salt
¼   cup low fat milk
1    tablespoon melted butter
2    large eggs
1    cup corn kernels
2    tablespoons finely chopped green onions

METHOD

In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a large bowl, combine and whisk the milk, butter and eggs. Add the cornmeal mixture to the liquids; add the corn and green onions, mixing well.

To a non-stick skillet over medium heat, add tablespoon-sized mounds of batter to the pan. Cook for 2 minutes, turn over and cook another 2 minutes. Repeat until all the batter is cooked. This recipe should produce about 16 small pancakes. Serve immediately.

Brie Mushroom Soup

INGREDIENTS
½    stick butter, melted
¼    cup all-purpose flour
3     cups low sodium chicken broth
½    pound crimini mushrooms, halved, sliced
½    pound shitake mushrooms, thinly sliced
1     medium onion, chopped
1     teaspoon dried sage
1     tablespoon garlic powder
8     ounces Brie, skin removed, diced to ½ inch*
½    cup half-and-half
1     tablespoon dry Sherry wine

METHOD

In a small bowl, whisk together the melted butter and the flour. Set aside.

In a large sauce pan, combine the broth, mushrooms, onion, dried sage and garlic powder. Bring to a boil, reduce heat to a low simmer, cover and cook until the mushrooms are tender, about 20 minutes. Put half of the soup and the Brie into a food processor or blender and puree, returning the puree to the sauce pan.

Add the butter/flour mixture and stir it into the soup until it thickens. Remove from the heat and slowly add the half-and-half and the sherry.

Adapted from a recipe in Mr. Food Test Kitchen.

*If you have a hard time skinning the brie, do not worry. The left-over skin will be mostly pureed along with the rest of the soup.

Blueberry Granola Bars

These are similar to the pumpkin granola bars, yet entirely different.

INGREDIENTS
2    cups plain granola, divided
½   cube butter
8    ounces cream cheese
1    basket fresh blueberries, divided
2    eggs
½   cup granulated sugar
¼   cup half-and-half

METHOD

Preheat the oven to 325 F. Grease a square 8x8 inch baking dish. Put 1 cup of the granola into a food processor or blender and process until crumbly. Pour this into a large mixing bowl. Melt ½ cube of butter and pour it into the processed granola. Mix thoroughly and then put this mixture into the prepared baking dish, pressing it down and flattening it against the bottom of the dish.

Cut the cream cheese into chunks and put it into a food processor. Add ½  of the blueberries, the eggs, sugar and half-and-half. Process to a thick creaminess and then pour this over the crust in the prepared baking dish. Add the remainder of the blueberries evenly into the cream cheese layer, pressing them into the mixture.  Next, sprinkle the remaining granola evenly over the cream mixture.

Bake for about 25 minutes, remove from the oven and allow it to cool completely before serving. Refrigerating overnight is also a possibility.

Inspired by a recipe from Brooke McLay at The Good Stuff

Burgundy Mushrooms

I’m sorry. They were so good, we ate them all before I remembered I needed a photo. The next time, I will get a photo. They just look like reddish mushrooms, that’s all.

INGREDIENTS

½   pound small button mushrooms, white or Crimini
1    cup good red wine

1    cup chopped onion or leek

1    cup chicken or vegetarian broth
2    tablespoons butter
2    teaspoons good balsamic vinegar
1    touch of pepper (optional)

METHOD

Place all the ingredients into a medium sauce pan and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. Remove the mushrooms with a slotted spoon and allow them to cool before serving. They can be refrigerated overnight if you desire.

Now, for the broth. Place it into a blender and puree. Add a small amount of cream or half-and-half and a small amount of sherry and enjoy your red wine soup. Next time, I will figure out how to make a sauce for the mushrooms.

Based on a recipe from Mr. Food Test Kitchen

 

Eggplant Caponata

INGREDIENTS       
¾         pound eggplant, peeled and cut into ½ inch dice*
            salt
2          tablespoons golden raisins
2 ½      tablespoons olive oil, divided
1          small white onion, finely diced
1          celery rib, finely diced ( ½   cup)
½         red bell pepper, seeded and diced to ½ inch
4          cloves garlic, minced
½         jalapeno pepper, seeded and minced
1          tablespoon tomato paste
1          medium tomato, cut into ½ inch dice
½         cup pitted, chopped green olives
1          tablespoon capers, drained, rinsed, drained

½         tablespoon sherry vinegar*

METHOD

In a colander, sprinkle the eggplant with the salt and let it stand for about 30 minutes. Squeeze out any excess water, reserve. Meanwhile, in a small bowl, soak the raisins in hot water for 10 minutes until they are plump. Drain and reserve.

In a medium sauce pan over medium heat, add 1 ½ tablespoons olive oil, onion and celery. Cover and saute for 4 to 5 minutes until softened. Add the red pepper, garlic and jalapeno and continue cooking until they are softened, about 4 to 5 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the tomatoes, olives, capers, reserved raisins, and sherry vinegar and cook, stirring occasionally about 5 minutes. Remove from the heat and transfer to a large bowl.

In a large skillet, add 1 tablespoon olive oil and heat until shimmering. Add the eggplant and reduce the heat to medium. Cook the eggplant, stirring occasionally, until it is browned all over, about 4 to 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the eggplant is very tender, about 3 to 4 minutes. Add the vegetables, mix well, and cook for 2 minutes. Remove from the heat and let it cool to room temperature before serving.

*Notes: If using white eggplant, the salt treatment is not necessary. Just peel the eggplant and dice. If you do not have sherry vinegar, use ½ tablespoon of Sherry and ½ tablespoon of white wine vinegar instead.

Pasta Vegetable Salad

INGREDIENTS
5    ounces dried rotini pasta or similar
1    red bell pepper, seeded, cut to ½ inch dice
3    cups broccoli florets (1 small head)
½   cup chopped red onion
¼   cup chopped fresh basil
¼   cup pine nuts, plain or toasted
4    ounces crumbled feta cheese
2    tablespoons honey
2    tablespoons olive oil
2    tablespoons white vinegar

METHOD

Cook the pasta to package directions for al dente, drain and set aside to cool. Steam the broccoli for 6 to 7 minutes until tender-crisp, drain; place into cold water to stop the cooking; drain and set aside.

In a large salad bowl, combine the pasta, bell pepper, broccoli, onion, basil and pine nuts. Sprinkle with the feta cheese. In a small bowl, whisk together the honey, oil and vinegar. Serve at room temperature or refrigerate for 30 minutes to serve cold. Dress the salad just before serving with the honey, oil and vinegar dressing

Sherried Mushrooms and Sausage

INGREDIENTS
2    sausages, pre cooked (4-5 ounces total)
8    ounces Portobello or Crimini mushrooms
3    cloves garlic
2    tablespoons olive oil
½   cup Emile’s sherry or equivalent
1    baguette
      sour cream

METHOD

Remove the outer skins from the sausages and cut into ½ inch slices. Place these into a food processor and pulse until they resemble hamburger. Remove to a mixing bowl. Wash and de-stem the mushrooms, cut into quarters and place into the same food processor. Pulse until they are coarsely ground. Remove and add to the medium mixing bowl.

Clean the garlic, cut into slices and add to the food processor. Pulse until minced and set aside. In a medium frying pan, over medium-low heat, add the olive oil, swirling to coat. Add the sausage, stir and cook for 2 to 3 minutes. Add the mushrooms and stir and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the sherry, stir around and scrape up any brown bits. Continue to cook until all the wine has been absorbed or evaporated, 3 to 4 minutes. Remove from the heat  

Slice the baguette crosswise into 10 to 12 slices, ½ inch wide. Place these on a baking sheet and broil until just beginning to brown. Remove from the oven and allow them to cool. Butter each slice thickly with sour cream, add a scoop of mushroom mixture, flatten it with the spoon or your fingers and they are ready to serve.

Or, cut off 4 inches of the baguette, slice it lengthwise, butter both halves with the sour cream and add scoops of the mushroom filling for a sandwich you won’t soon forget.

Pumpkin Granola Bars

INGREDIENTS
1 ½  cups granola
1 ½  cups vanilla wafers
1    cube butter
6-8  ounces soft cream cheese
1    cup pumpkin puree
2    eggs
2    teaspoons ground cinnamon
¼   cup brown sugar
¼   cup half-and-half

METHOD
Preheat the oven to 325 F. Grease a square 8x8 inch baking dish. Place the granola in a food processor or blender and process until crumbly. Pour into a large mixing bowl. Place the vanilla wafers into the food processor or blender and process to a powder. Mix them with the processed granola.

Melt a cube of butter and pour it into the granola/wafer mix. Mix thoroughly and then put half of this mixture into the prepared baking dish, pressing it down and flattening it against the bottom of the dish.

Cut the cream cheese into chunks and put it into a food processor. Add the pumpkin, eggs, cinnamon, sugar and half-and-half. Process to a thick creaminess and then pour this over the crust in the prepared baking dish. Jiggle the dish to assure it is evenly distributed and then sprinkle the remaining granola/wafer evenly over the pumpkin mixture.

Bake for about 25 minutes, remove from the oven and allow it to cool completely before serving. Refrigerating overnight is also a possibility.

Red Beans and Rice

INGREDIENTS
1     pound Andouille sausage
1     tablespoon olive oil
1 ½   cups chopped white onion
1 ½   cups chopped poblano chile
1     cup chopped celery
2     tablespoons chopped fresh thyme or 1 tablespoon dried
10   cloves garlic, minced
1     bottle (12 ounce) lager beer
1     cup low sodium chicken broth
½    teaspoon cayenne pepper (optional)
2     cans (15 ounces) red kidney beans
3     bay leaves
½    cup thinly sliced green onions, divided
2     tablespoons cider vinegar
3     cups hot cooked long grain white rice

METHOD

Cut the sausages cross-wise into ¼ inch slices. Heat a large skillet over medium heat and add the olive oil. Add the sausage and cook for 6 minutes or until browned. Add the onions, chile, celery, thyme and garlic. Cook for 5 minutes and add the beer; bring to a boil and scrape up the brown bits from the bottom of the pan.

Add the broth, pepper, beans and bay leaves. Bring to a boil, lower heat to slow simmer, cover and cook for 20 minutes. Take off the heat, discard the bay leaves and add half of the green onions and vinegar. Mix in the rice and allow it to sit for a few minutes to absorb all the liquid. To serve, sprinkle with the remaining green onions and a bit of chopped flat-leaf parsley.

Based on a recipe in Cooking Light magazine.