1 shallot, chopped
It’s probably time that I admitted that I am a terribly picky eater. I probably eat only about 5% of the dishes that I prepare. That being said, it should be no surprise that I don’t like mushrooms . . . but I love, love, love to cook with them! This recipe (from allrecipes.com) is really lovely. The mushrooms are grilled first, and then sautéed with shallots and white wine until reduced. I think that roasting the mushrooms in the oven would be as effective if grilling is not convenient. These mushrooms would be wonderful as either a small plate or a side. The best part was the aroma that filled my house while it was cooking.
SAUTEED GRILLED PORTOBELLO MUSHROOMS
I have been eating tuna like crazy lately in an effort to increase the amount of omega-3 in my diet. I know that canned tuna is not as rich a resource as fresh; however, it does contain a little more than 50% of the real deal. Make sure that you buy Premium Pacific Albacore that is packed in spring water. When it’s packed in oil, the omega-3 in the tuna leaches out of the tuna and into the oil. Since water and oil don’t mix, the omega-3 is retained when tuna is packed in spring water. I found the recipe below on allrecipes.com. You can substitute fresh grated carrot for the apple in this recipe if you don’t have one on hand.
TOMATOES STUFFED WITH SOUTHERN
APPLE CARROT TUNA SALAD
1 tablespoon mayonnaise, or more if needed
Lately, we have been skipping breakfast in lieu of a mid-morning salads. The combination of flavors and textures in this Strawberry Avocado Salad from allrecipes.com are phenomenal. A great way to start the day.
STRAWBERRY AVOCADO SALAD ~ HONEY LEMON VINAIGRETTE
I love the aroma of Chinese Five-Spice. I even carried it in my purse for a few days after I picked up a packet from my local spice shop. It was an accident at first, but after I discovered it I was reluctant to remove this wonderful sachet from my bag. Luckily, I was rewarded with a most delicious and unusual dish. The chops were cooked “Peking” style over water. An interesting technique that produced juicy chops with a slightly crisped exterior. This recipe is an adaptation of one in Florence Lin’s Chinese Regional Cookbook (Hawthorn Books, 1975) that I found on myrecipes.com. The recipe for Fried Cabbage was pulled from allrecipes.com.
CHINESE FIVE-SPICE LACQUERED PORK CHOPS
- 3 or 4 cloves garlic, crushed
- 1 teaspoon salt
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon Chinese five-spice powder
- 1/4 cup plus 1 tbsp. soy sauce
- 4 boneless center-cut pork chops, each about 1 in. thick (about 2 lbs. total)
- 1/4 cup corn syrup or honey
1. In a medium bowl, mix garlic, salt, brown sugar, five-spice powder, 1/4 cup soy sauce, and 2 tbsp. water. Add pork chops to marinade, cover, and refrigerate 2 hours, turning several times.
2. Preheat oven to 325°. Fill a roasting pan with enough water to come 1 in. up sides and put on bottom rack of oven. Insert a 12-in. metal skewer through all 4 chops, about 1/2 in. from edge. Space chops about 1 in. apart on skewer. Pull out top rack of oven halfway, making sure rack is still supported and level, and very carefully lower the skewer crosswise onto rack so meat goes between the bars and skewer rests on rack. Slowly push rack back into oven, then move pan of water directly beneath hanging meat.
3. Bake chops 30 minutes. Increase temperature to 425° and cook 10 minutes more. Pour corn syrup or honey and remaining 1 tbsp. soy sauce into a shallow dish and mix to combine. Transfer pork chops from skewer into honey/soy mixture, rolling to coat, then thinly slice each chop.
◾5 slices bacon, chopped
◾1-1/4 cup chopped onion
◾6 cups cabbage, cut into thin wedges
◾2 tablespoons water
◾1 pinch white sugar
◾salt and pepper to taste
◾1 tablespoon cider vinegar
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
The BK and I tried something like this recently at brunch. However, they served sliced tomatoes on top of goat cheese and didn’t add quite enough onion for my taste. I thought maybe we could do better. We had a couple of large sweet onions, so I sliced one up a day or so earlier and cooked it down until it caramelized — low and slow — for quesadillas. The remaining onions, my last lonely tomato, and a bit of goat cheese were the inspirations for this recipe. Delicious!! This turned out to be a perfect game day snack.
BAKED TOMATO WITH CARAMELIZED ONIONS AND GOAT CHEESE ~ BAKED PITA CHIPS
soft goat cheese
Tuscan Herb Olive Oil
For the Tortilla Chips:
1. Preheat the oven to 350° F.
2. Brush both sides of the tortillas with Tuscan Herb Olive Oil.
3. Cut each tortilla into pieces and place them in a single layer on a baking tray.
4. Season with sea salt to taste.
5. Bake until golden brown, turning the baking sheet once (12-15 minutes). Set aside to cool.
And now, for the Baked Tomatoes:
1. Preheat oven to 450° F.
2. Cut the tomato in half and remove the seeds. Place tomatoes cut-side up on a baking sheet.
3. Drizzle with Tuscan Herb olive oil and season with salt & pepper.
4. Bake until the tomatoes are tender (about 10-12 minutes).
5. Place the caramelized onions in the middle of each tomato and top with goat cheese.
6. Bake for a few more minutes until the goat cheese is soft and just browning.