Tuna Polenta

INGREDIENTS

2    cups boiling water

½   cup Polenta

1    tablespoon butter

1    tablespoon grated Parmesan cheese

2    tablespoons olive oil

1    cup chopped white onion

1    cup chopped red bell pepper

1    cup chopped celery

4    cloves garlic, minced

1    can (15 ounces) tomato sauce

1    teaspoon dried sage

1    teaspoon dried oregano

2    cans (5 to 7 ounce) tuna in water

2    tablespoons grated Parmesan  cheese

METHOD

Grease the sides and bottom of a 8 inch square glass baking dish. Slowly pour the polenta into the boiling water, stirring the whole time. Continue to stir and boil the polenta until it becomes very thick – about 6 to 8 minutes. Remove from the heat and add the butter and Parmesan cheese, stirring them in until the butter is completely melted and incorporated. Pour the polenta into the prepared baking dish and smooth the top with a spatula. Set aside to cool.

Preheat the oven to 350F degrees. Pour the olive oil in to a large sauce pan over medium-high heat and swirl to coat. Add the onions, bell peppers, celery and garlic. Stir and cook for 5 minutes until the vegetables are softened and add the tomato sauce, sage and oregano. Continue to cook at a simmer for 5 minutes, stirring occasionally. Drain the tuna and flake it into the tomato sauce. Stir to m ix and remove from the heat.

Invert the baking dish over a cutting board and remove the polenta. Place half of the tuna tomato sauce into the baking dish, place the polenta on top of the sauce. Add the remaining sauce on top of the polenta, sprinkle with the Parmesan cheese and bake for 20 minutes. Remove from the loven and allow to cool for 5 minutes before serving.

Based on recIpes from General Mills and AllRecipes

Simple Miso Soup

INGREDIENTS

3    cups boiling water

1    package Dashi broth mix teabag

½   sheet Kombu seaweed

2    baby Bok Choy

1    tablespoon white Miso

1    tablespoon chopped green onion tops (optional)

METHOD
Place the Dashi tea bag into the boiling water and allow it to simmer for 5 to 6 minutes. Remove and discard the Dashi tea bag. Cut the Kombu seaweed into several strips and place into the Dashi broth. Continue to simmer for 5 minutes and discard the Kombu.

Cut the ends off of the Bok Choy, discarding them. Slice the Bok Choy into 1 inch slices cross-wise and place into the Dashi broth. Simmer for 4 to 5 minutes. Pour a small amount of the broth into a small bowl and, using a small strainer, mix the Miso into this broth. Remove the soup from the heat and pour the Miso mix back into the soup, mixing well. Serve immediately topped with green onion tops.

Horseradish Potato Salad

INGREDIEN

3    pounds white or red skinned potatoes

½   cup chopped red onion

1    tablespoon white wine vinegar

¼   cup Greek-style yogurt

¼   cup mayonnaise

2    tablespoons dried dill

1    tablespoon Dijon style mustard

2    tablespoons horseradish sauce

½   teaspoon salt

METHOD

If using white potatoes, peel them. If using red potatoes, wash them. Cut potatoes into ½ inch cubes and place into a large bowl. In a medium bowl, add the vinegar, yogurt, mayonnaise, dill, mustard, horseradish sauce and salt. Mix them thoroughly and pour over the potatoes, stirring to thoroughly coat the potatoes. Refrigerate for at least 30 minutes before serving.

Based on a recipe from Smitten Kitchen.

NOTE: The cook felt this could use a bit of crunchy and would add ½ cup of chopped celery the next time.

Pork Fillets with Beans

INGREDIENTS

2    tablespoons olive oil

8    pork fillets ½ inch thick*

1    medium white onion, chopped (1 cup+)

4    cloves garlic, mince

1    can (15 ounces) diced tomatoes with juice 

½   teaspoon ground dried rosemary

½   teaspoon ground fennel seeds

½   teaspoon dried sage

1    pinch crushed red pepper flakes

1    can (15 ounces) cannellini beans, rinsed, drained

METHOD
Add the olive oil to a large skillet or Dutch oven over medium-high heat and swirl to coat. When heated, add the fillets and  brown on both sides, about 4 to 5 minutes per batch. Remove the fillets and set aside. Add the onions and cook for 4 to 5 minutes until they become translucent. Add the garlic and cook for 1 minute, stirring. .

Add the tomatoes, rosemary, fennel, sage and pepper flakes, stirring to combine. Cook for 4 to 5 minutes and add the beans, mixing them in, and  cook for 3 to 4 minutes. Add the pork fillets to the skillet, working them into the beans and sauce so the are covered. Cook this for 8 to10 minutes to thoroughly cook the pork, turning over once.

Remove from the heat and serve each guest with two fillets and a scoop of the bean mixture.

*NOTE: Have your butcher cut these for you from a pork loin roast or do it yourself by partially freezing the pork roast first.

Based on a recipe in Cooking Light magazine.

Citrus Chicken

INGREDIENTS
1    tablespoon olive oil
2    chicken half-breasts, cut into 1 inch pieces
2    limes, grated lime rind from both
½   cup lime juice
1    cup orange juice
1    tablespoons honey
1    tablespoon butter
1-2   tablespoons all-purpose flour

METHOD

In a medium sauce pan over medium heat, add the olive oil and swirl to cover. Add the chicken pieces and cook, stirring, to brown on all sides, about 3 to 4 minutes.. Add the lime rind, lime juice, orange juice, honey and butter. Stir to combine and melt the butter. Lower heat to medium-low, cover and cook for 7 to 8 minutes, stirring once or twice, until chicken is cooked through.

Remove the chicken to a plate and slowly add 1 tablespoon of flour, whisking it in. Cook for 2 to 3 minutes and, if the sauce is not thick enough, add the second tablespoon of flour the same way. Again, cook for a few minutes to thicken and serve the chicken over polenta, rice or noodles and drizzle the sauce over the chicken.

Adapted from a recipe in Cooking Light magazine.

Tamagoyaki, Japanese Rolled Omelet

INGREDIENTS
3   eggs
1   pinch salt
1   tablespoon water
1   tablespoon sugar
1   tablespoon sake

METHOD

In order to make this omelet, a small rectangular pan is required. The omelet can be made in a regular frying pan but may not work quite as well. Chopsticks are also recommended but not completely necessary.

Mix all the ingredients in a medium bowl and beat well. Heat the pan over medium-high heat and add enough egg batter to just cover the surface of the pan. As the eggs cook, be sure to pop any bubbles that appear. When the eggs are cooked, roll the omelet to one end of the pan. A little browning of the eggs is acceptable.

Add another batch of the egg mixture. Lift the cooked omelet slightly to allow some of the liquid to go under the cooked omelet, thus binding the two together Pop the bubbles again and, when cooked, roll the cooked omelet roll over the new omelet to one end of the pan.

Continue adding new egg mix in the same manner and rolling up the omelet until all the egg mixture has been used – about 4 times. Remove the omelet from the pan and form into a square shape, rather than a rounded roll. Either serve the omelet as is or slice it into ½ inch slices, crosswise, and serve as sandwiches on bread squares coated with wasabi sauce.

Once you get good at making Tamagoyaki, try adding dashi to it for a more flavorful dish. Dashi is a Japanese stock or broth made from Kombu (edible kelp) and Katsuobushi (smoked bonito flakes.) Since this is a liquid, it will make the egg mixture thinner and more difficult to work with. When I get around to doing this, I may leave out the tablespoon of water and replace it with a tablespoon of dashi for the first try, then work my way up to 3 tablespoons of dashi. This dish is called Dashimaki Tamago.

Pork with Kale and Apples

INGREDIENTS
2    tablespoons olive oil, divided
1    pound pork cut into 1 inch cubes
2    cups chopped white onion
½   cup low sodium chicken broth
¼   cup rice vinegar
2    teaspoons ground cumin
½   teaspoon ground allspice
4    cloves garlic, minced
5    cups chopped kale
 
1    tablespoon olive oil
2    apples, peeled, cut into ½ inch wedges
2    tablespoons cider vinegar
1    teaspoon brown sugar

METHOD

Heat a deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of oil, swirling to coat. Add the pork cubes and cook for 6 to 7 minutes, browning on all sides. Remove the pork and set aside. Add the remaining tablespoon of oil and the onions to the pan. Cook for 5 to 6 minutes until they begin to brown.

Add the broth, vinegar, cumin, allspice and garlic. Bring to a boil and scrape up any brown bits from the bottom of the pan. Add the pork back to the pan, lower the heat to a simmer, cover and cook for 12 minutes, stirring twice. Add the kale to the pan, stirring to combine, re-cover and cook for 6 to 8 minutes until the kale is soft and the pork thoroughly cooked.

Meanwhile, in a medium skillet over medium-high heat, add the tablespoon of olive oil, swirling to coat. When warmed, add the apples and cook, stirring, for about 3 minutes until the apples are almost soft. Add the vinegar and sugar and cook, stirring,  for 1 to 2 minutes until the sugar dissolves and the liquid almost evaporates completely. Serve the apples with the pork and kale when it is done.

Adapted from a recipe in Cooking Light magazine.

Mediterranean Cod Stew

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
1    cup ½ inch diced celery
1    cup ½ inch diced red bell pepper
4    cloves garlic, minced
1    cup dry white table wine

 2    jars (8 ounces) quartered artichoke hearts, drained and halved

1    can (about 4 ounces) sliced black olives, drained
¼   cup pine nuts (optional)
2    tablespoon capers, rinsed, drained
1    tablespoons dried oregano
1    tablespoons dried parsley
1    tablespoons dried basil
½   pound prepared salt cod, cut to 1 inch pieces*

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the onions, celery and bell pepper. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the wine, artichokes, olives, pine nuts, capers and spices. Stir together and cook for 1 to 2 minutes. Add all of the cod, stir to thoroughly mix, lower the heat to low, cover and simmer for 25 to 30 minutes or until the fish flakes easily. Serve in shallow bowls.

*see instructions at the top of this blog for preparing the cod..Be sure to remove the outer skin before cutting the fish into smaller, pieces

Celery Root Potato Soup

INGREDIENTS
1    cup white onion, chopped
1    medium leek, white and pale green parts sliced
2    cups finely chopped celery root
1    cup potatoes, peeled, cubed ½ inch
2    cups chicken broth
2    cups water
½   teaspoon caraway seeds

METHOD

In a large sauce pan over high heat, add the onions, leeks, celery root, potatoes, broth and water Bring to a boil, reduce the heat to a simmer, cover and cook for 20 minutes. Check at 10 minutes and add ½ cup of water if the liquid level gets too low.

Allow to cool and puree with an immersion blender or in a blender or food processor until smooth. Return to the sauce pan and season with ¼ teaspoon salt if required. Ladle into soup bowls and garnish with parsley flakes.

Serve with grilled bratwurst or other sausages

Columbian Chicken Soup

I have never seen a soup with such a wide range of ingredients as this. It makes me wish there was a Columbian restaurant somewhere nearby.

INGREDIENTS
½      cup brown rice
1 ½   cups  water
 
1    chicken breast, skinless, boneless
2    thinly sliced green onions or 1 small leek
2    cloves garlic, smashed
½   teaspoon ground cumin
¼   cup chopped cilantro, divided
 4   cups low sodium chicken broth
 
1    cup corn kernels
1    small white potato, cubed ½ inch
3    stalks large asparagus, trimmed, cut to ½  inch slices  (3/4 - 1 cup)
1    small avocado, diced to ½ inch
2    teaspoons capers, rinsed, drained

METHOD

In a medium sauce pan, add the rice and water and bring to a boil. Reduce heat to a simmer and cook for about 35 to 45 minutes until the rice is tender. Remove from the heat and set aside for five minutes. Drain if necessary, fluff with a fork and set aside.

In a medium sauce pan, add the chicken breast, green onions, garlic, cumin, half of the cilantro and the chicken broth. Bring to a boil, reduce heat to a simmer and cook for 12 to 14 minutes until the chicken is completely done. Remove the chicken to a cutting board and strain the broth back into the sauce pan, discarding the solids. When cool enough to hand le, shred the chicken and reserve.

Bring the soup to a boil and add the corn and potatoes. Reduce the heat to a simmer and cook for about 8 minutes until the potatoes are almost tender. Add the asparagus and cook until both are tender, about 5 to 6 minutes longer. Return the shredded chicken to the pot, stir for a minute and remove from the heat. Ladle the soup into bowls and add the avocado and capers. Garnish with the remaining cilantro and serve.

Based on a recipe in Food and Wine magazine