Balsamic-Glazed Pork Chops

Gourmet March 2006
4 center-cut pork chops (3/4-inch-thick, about 2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Chicken a la King

Gourmet January 2006
Yields: 6 servings

1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons butter, unsalted
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup onion, finely chopped
2 tablespoons flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons red grape juice, or to taste
1/2 teaspoon paprika
1/4 cup chopped fresh flat-leaf parsley

Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.

Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.

Sprinkle parsley over the top for each plate. May serve over toast or rice.

Black Bean Chili

The Vegetarian Times Complete Cookbook
















Serves 8

2 Tablespoons Olive Oil
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 1/2 Teaspoons cumin, ground
1 Tablespoon Chili Powder
1 1/2 Teaspoons Cocoa Powder
Salt, to taste
2 19-Ounces Cans Black Beans, drained and rinsed
1 1/2 Cups Corn
1 1/4 Cup Vegetable Stock
1 Cup Canned Tomatoes, crushed
1 Teaspoon Oregano, dried
1 Teaspoon Sugar

Heat the Olive Oil in a large pot. Add onion and peppers, stirring often until softened. Mix the garlic, cumin, chili powder, coriander, cocoa and salt in.

After a few minutes add the beans, corn, stock, tomatoes, oregano and sugar. Bring the mixture to a boil stirring occasionally. reduce heat to low and cook for about 20 minutes to have all the flavors come together.

Mexican Lasagna

The Vegetarian Times Complete Cookbook




















Serves: 4

1 Tablespoon Olive Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
Salt, to taste
Cayenne, to taste
1 16-ounce can pinto or kidney or black bean, rinsed and drained
1 Cup Corn
1 Cup Tomato Sauce
6 Corn Tortillas, 7-inches
1 Cup Cottage Cheese
2 Cups Cheddar Cheese, grated

Heat the oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Stir in chili powder, cumin, salt and cayenne, and saute for 1 minute.

Remove from the heat. Add the beans, corn and tomato sauce.

Preheat oven to 350 degrees.

Place 3 tortillas in the bottom of a lightly greased 2-quart casserole dish. Add half of the corn-bean mixture, and spread 1/2 cup cottage cheese on top. Sprinkle half of the cheddar. Repeat the layers until all the ingredients are used up.

Bake, uncovered for 45 minutes or until heated through. let sit for 5 minutes before serving.

Philly Cheesesteak Spring Rolls

Saveur December 2005























Serves 4

Dipping Sauce:
1/2 Cup Ketchup
1 1/2 Tablespoon Dijon Mustard
1 1/2 Tablespoon Honey
1/4 teaspoon Cayenne

Spring Rolls:
1/4 Cup Olive Oil
1 1/2 Pounds Beef top loin, trimmed and chopped
5 Ounces American Cheese, cut into 1/2 inch pieces
4 Ounces Provolone Cheese, cut into 1/2 inch pieces
8 Spring Roll Wrappers, 9 1/2 inch
6 Egg Yolk, beaten slightly
Canola Oil

For Dipping Sauce: Combine ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.

For Spring Rolls: Heat olive oil in a large skillet over medium heat. Add beef and cook, stirring, until no longer pink, 5 to 7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce heat to medium-low, stir in cheeses, and cook until cheeses melt, 2 to 3 minutes. Season with salt and pepper to taste and set aside to let cool.

Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap. Brush entire surface with egg yolk. Form 1/4 of the beef mixture into an 8 inch log along one edge of the wrapper. Roll up wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corner with egg yolk, and lay the first roll across the bottom across of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat process with remaining wrappers and filling.

Pour canola oil into a heavy medium pot to a depth of 2 inches and heat over medium heat until temperature registers 350 degrees on a candy thermometer. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on a plate, serve with sauce.

Tortilla Soup

allrecipes.com

















1/2 Cup Onion
3 Cloves Garlic
1 Tablespoon Olive Oil
2 Chicken Breast, Chunks
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Lime Juice
1 Can Crushed Tomatoes (28 oz)
2 Cans Chicken Broth (10.5 oz)
1 Cup Corn Kernels
1 Can Green Chili Pepper (4oz)
1 Can Black Beans (15 oz)

In a medium stock pot, heat oil over medium heat. Sauté onion, garlic in oil until soft. Add chicken and cook until half cooked. Add chili powder, cumin, lime juice tomatoes, chicken broth. Bring to boil and simmer for 5-10 minutes.

Stir in corn, chili pepper, beans, let simmer for 10 minutes. Serve with chips and shredded cheese.

Sweet and Sour Chicken

6 Chicken Breasts
1/2 Cup Flour
1 Teaspoon Salt
1 Teaspoon Pepper
1 Can Pineapple, Chunks (13 1/2 oz.)
1 Cup Sugar
1 Tablespoon Soy Sauce
1/4 Teaspoon Ground Ginger
2 Tablespoons Cornstarch
3/4 Cup White Vinegar
1 Chicken Bouillon Cube

Pound chicken breasts between wax paper to flatten, with the flour mixed with salt and pepper in large Ziploc bag. Remove and brown on pan With Pam or oil. Place in Pam sprayed 9x13 baking dish.

Drain pineapple juice into a cup measuring cup add Water to make 1/2 cup juice. Save pineapple Chunks for garnish. Mix the juice and other ingredients with a whisk in a saucepan and then heat to boiling. boil for 2 minutes stirring constantly.

Pour sauce over chicken. cover with foil and bake at 350 for 20 minutes. Add the pineapple chunks and sliced red pepper to top and bake for 20 minutes with out foil.

Sticky Sesame Chicken Wings

Gourmet May 2006
















1 Large Garlic Clove
3/4 Teaspoon Salt
2 Tablespoons Soy Sauce
2 Tablespoons Hoisin Sauce
2 Tablespoons Honey
1 Teaspoon Asian Sesame Oil
Pinch Cayenne
3 Pounds Chicken Wings
1 1/2 Tablespoons Sesame Seeds
1 Scallion, finely chopped

Put oven rack in upper third of oven and preheat oven to 425 degrees. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wings to sauce, stirring to coat.

Arrange wings to a large serving bowl and toss with sesame seeds and scallion.

Steak Au Poivre

Gourmet January 2006
4 Top Loin Steak, 3/4-inch thick
1 Tablespoon Kosher Salt
2 Tablespoons Black Peppercorns, whole
1 Tablespoon Vegetable Oil
1/3 Cup Shallots, chopped fine
1/4 Cup Unsalted Butter, cut into 4 pieces
1/2 Cup Stock
3/4 Cup Heavy Cream

Preheat oven to 200 degrees. Pat steaks dry and season both sides with kosher salt.
Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and saute steaks in 2 batches, turning over once, about 6 minutes per batch for medium rare.

Transfer steaks as cooked to a heat proof platter and keep warm in oven while making sauce.

Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add stock and boil, stirring, until reduced to a glaze, 2 to 3 minutes. Add cream and meat juice accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons of butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Sauteed Pork Chops with Mushrooms, Dill and Sour Cream

Gourmet May 2002


4 Bone-in Pork Sirloin Chops, 1/4" thick
2 Tablespoons Extra Virgin Olive Oil
1 Small Onion, halved lengthwise and thinly sliced lengthwise
1/4 Pound Mushroom, cut in 1/4" slices
1/3 Cup Sour Cream
1/4 Cup Water
2 Tablespoons Dill, chopped

Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then saute chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.

Reduce heat to moderate and add remaining tablespoon butter to skillet. When foaming subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on the platter, dill, and salt and pepper to taste and cook, stirring, until heated
through. (Do not let boil.) Spoon sauce over chops.

Rosemary Pork Chops

Gourmet December 2007

3 Cloves Garlic
2 Teaspoons Rosemary, coarsely chopped
3 Tablespoons Olive Oil
4 Bone-in Pork Sirloin Chops, 1/2" thick

Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary,oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.

Broil chops on a broiler pan about 4 inches from heat, turning once until just cooked through, about 8 minutes total. Let stand 5 minutes.

Pork Noodle Soup with Cinnamon and Anise

Gourmet December 2007

2 1/2 Pounds Pork Backribs
6 Cups Water
2/3 Cup Soy Sauce
2/3 Cup Stock
1/4 Cup Dark Brown Sugar, packed
1 Head Garlic, halved crosswise
3 Cinnamon Sticks, 3" inches
1 Star Anise, whole
5 1/2 Ounces Bean Threads (cellophane) noodle

Gently simmer all ingredients expect noodles in a 6-quart heavy pot, covered skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.

Pizza Dough

1 Teaspoon Salt
1 Tablespoon Honey
2 Tablespoons Olive oil
3/4 Cup Water, cool
2 1/2 Teaspoons Yeast
1/4 Cup Water, warm
3 Cups Flour

Combine salt, honey, oil, and cool water. In separate bowl, sprinkle yeast over warm water and let proof 10 minutes.

Place flour in food processor, slowly add honey mixture with motor running, pour in dissolved yeast. Process till dough forms a ball. Knead dough on floured surface.

Put in greased bowl and allow rest for 30 minutes. Divide dough in half and roll into 6-inch circle. Make edge thicker with fingers. Stretch circle to 7-8 inches. Bake at 350 for about 20 to 25 minutes.

40 Garlic Clove Chicken

www.crockpot365.blogspot.com













3-4 Pounds Chicken
1 Large Onion, sliced
1 Tablespoon Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Paprika
1 Teaspoon Pepper
40 Garlic Cloves, peeled, but intact (about 3-4 heads of Garlic)

Place onion slices on the bottom of the the slow cooker. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.

Tip: I took a few of the cloves after the chicken was done and I throw them into my mashed potatoes. They turned out great! You can also us the garlic to rub on bread to make garlic bread too!

Homemade Pasta

Shirley Price





























1 Egg
2 Tablespoons Milk
1 Cup Flour

Beat egg with milk. Add salt and flour. Roll out on floured surface until very thin. Use a pasta maker if you have one but if you don't roll dough flat then roll up like a cinnamon roll. Cut in desired size of noodle. Once dough is cut place in boiling water.

Lasagna

1 1/2 Pounds Ground Beef
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Basil
1 Teaspoon Oregano
1 Tablespoon Brown Sugar
1 1/2 Teaspoons Salt
1 Can Diced Tomatoes (29oz)
2 Cans Tomato Paste (6oz)
10 Ounces Lasagna Noodles
2 Eggs
3 Cups Ricotta Cheese (1 1/2 pounds)
1/2 Cup Parmesan Cheese
2 Tablespoons Parsley
2 Teaspoons Salt
1/2 Teaspoon Pepper
1 Pound Mozzarella Cheese, Shredded
2 Tablespoons Parmesan Cheese, or Romano Cheese

In skillet brown ground beef, onion, and garlic, drain fat. Mix basil, oregano, brown sugar, 1 1/2 tsp. salt, diced tomatoes and paste. Simmer 30-45 minutes. Stir occasionally.

Preheat oven to 375. Bring large pot of water to a boil. Add noodles, cook 5-8 minutes or until tender. Lay noodles flat on towel and blot dry. In a medium bowl mix eggs, ricotta, Parmesan, parsley, 1 tsp. salt and pepper.

Layer 1/3 of noodles in bottom of 9 by 13 dish. Cover the noodles with 1/2 ricotta mix, 1/2 mozzarella and 1/3 of sauce. Repeat. Top with remaining noodles with sauces. Sprinkle Parmesan on top.

Bake fore 30 minutes or cheese is lightly browned. Let cool for 10 minutes.

Italian Meatballs

Joy of Cooking

















1 Pound Ground Beef
1 Garlic Clove
1/2 Cup Fresh Parsley, chopped
1/2 Cup Parmesan Cheese, grated
1 Small Onion, finely chopped
1/2 Cup Bread Crumbs, freshly ground
1 Egg, beaten
2 Tablespoons Tomato Paste
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Dried Oregano
1/2 Cup All-Purpose Flour
2 Tablespoons Olive Oil

Combine in a large bowl add, ground beef, garlic, parsley, Parmesan, onion, bread crumbs, egg, tomato paste, salt, pepper and oregano. Mix with your hands. Scoop out the mixture in heaping tablespoons and form into 2-inch balls.

Dredge the meatballs in flour. Heat the meatballs in a large skillet over medium heat with olive oil. Brown the meatballs in batches. Place in a baking pan and cook in the oven for 10 minutes at 350 degrees.

Ham & Potato Soup

allrecipes.com












3 1/2 Cups Potatoes, peeled and diced
1/3 Cup Celery, diced
1/3 Cup Onion, finely chopped
3/4 Cup Ham, diced
3 1/4 Cups Water
2 Tablespoons Chicken Bouillon
1/2 teaspoon Salt
1 Teaspoon Ground Pepper
5 Tablespoons Butter
5 Tablespoons All-purpose Flour
2 Cups Milk
1 Teaspoon Garlic, minced
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil. and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and add garlic cook soup until heated through. Serve immediately.

Glazed Meatloaf

allrecipes.com

1/2 Cup Ketchup
1/3 Cup Brown Sugar
1 Tablespoon Balsamic Vinegar
1 Teaspoon Dry Mustard
2 Pounds Lean Ground Beef
3 bread Slices, shredded
1/4 Cup Onion, diced
1 Egg, beaten
1 Cube Beef Bouillon, crumbled
3 Tablespoons Balsamic Vinegar

Preheat oven to 350 degrees F. In a small bowl, combine ketchup, brown sugar, 1 tablespoon balsamic vinegar and dry mustard until smooth.

In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons balsamic vinegar, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place on a cookie sheet.

Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

Garlic Lime Chicken

Bella Jarrett
Gourmet Cookbook

1/4 Cup Fresh Lime Juice
1/4 Cup Olive Oil
1 Tablespoon Garlic, minced
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Pounds Chicken Breast Halves, rinsed and patted dry

Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl. Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours.

Put a rack in tipper third of oven and preheat oven to 400F. Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking pan. Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.

Turn oven to broil. Broil chicken about 2 inches from heat until skin is Crisp, about 2 minutes. The chicken can marinate for up to 8 hours.