Pork Chops with Mustard Sage Sauce

The sauce is luscious! I used center cut, organically raised pork chops.
The Cooks Illustrated recipe suggests using "natural" rather than "enhanced" pork chops (supposedly, liquid injected into enhanced inhibits browning).

Nothing like fresh herbs from the garden! In this case, sage. It is a delightful herb and if you are unfamiliar, think of "that herb you smell in turkey stuffing". Chop it up roughly.
The Cook's recipe is a bit interesting, if not a bit "futtzy". First, cut a couple of slits in the fat on the outer edge of your chops so they don't curl up (becoming concave thus not cooking evenly).
Then grease up with a little veggie oil, then have a kitchen helper (Alex) season with salt & pepper (easy on the salt!) and then sprinkle *one* side lightly with sugar. Place sugar side down in a not-preheated nonstick skillet.
If you are using slower-heating electric stove then advice is to preheat it.
Wash your hands.
Turn on the gas to medium (a high medium) and the timer to 6 minutes. You should begin to hear it sizzle by two minutes.
Once one side is browned and they're turned, lower the heat to low, cover, and continue cooking until a thermometer inserted reads 140 degrees.
This is where my kitchen instincts kick in. I was on the phone while doing this. Forgot to turn the heat down once flipped. My tongs could feel the meat tensing up so I knew it was time to turn it off. I think this is why there were no supposed "accumulated juices" in the pan? Anyhow, the chops were removed to a plate then tented in foil and the juices magically appeared at that point.
Next step: the sauce. The best part! Put a drop (1 tsp) veggie oil in your heated-on-medium pan and add a good drop of chopped garlic (I did cheat and bought a jar). Sizzle until aromatic (30 seconds-1 minute) then add 1/4 cup low sodium chicken broth (I only use Swanson). Allow to reduce for 3 minutes or until it looks like 2 TB.
Reduce heat to very low, add a blob (1Tb) Dijon mustard and a blob (yikes 3 Tb I used 1) of butter. Pour in those accumulated pork juices. Get saucy!
A silicone coated whisk could be advisable here but the tongs worked well enough. Be kind to your non-stick! I used a spatula to scoop it onto the chops.
Our little taste tester approves! He loves mixed veggies and ate all of them first.

Mashed potatoes stuck on my fingers! (And flung across the room.)

French Toast

If you're in the mood, whip up some french toast!
First, I cooked up the bacon. Oscar Mayer now packages their (supposedly lower fat) center-cut bacon in nice easy-store containers so I actually didn't have to even touch it! I just forked out a couple slices into the fry pan :D

French toast for one, multiply for more:
In a bowl (that you are able to fit and dunk a slice of bread into),
crack in an egg,
add a dash of sugar,
a dash of vanilla extract,
a sprinkle of salt and
a drop of milk.
Whisk up with a fork.
Once your empty skillet is about ready heated on medium and a spat of butter melts and slightly sizzles, coat the bread slices in egg (it should be completely used up) and drop them in.

I found the first side to take 3 minutes and the second, slightly less. Just lift a side with the spatula to take a peek if you aren't sure. And re-flipping is always ok.

A mistake is a skillet too hot. You will know this if your butter browns and smokes before the bread is in. Rinse your pan and start fresh.
This happens to me often enough, especially if I'm caught up on the phone or tending to a needy tot.

A side note about commercially available bread: for breakfast toast (and this recipe) we like Arnold 12 Grain or Pepperidge Farm 15 Grain bread. Sometime I'd love to try a thicker or specialty bread but for now, this is easy.
Toddler approved. Literally shoveling it in!
Fellow bacon worshiper.

Shrimp Scampi for One

This recipe is so easy- and satisfies a craving for seafood and pasta. Best part of all, you can already have the ingredients on hand for a quick meal (aside from, perhaps, the basil).

Barilla PLUS pasta (could it be any larger?) tastes great and is better for you.
I snapped it in half and boiled for 8 or 9 minutes. It always takes me longer than the package suggests (6-7 minutes).
Meanwhile, it was time to get the shrimp cooked up! A thin slice of butter and a splat of olive oil.
I searched the refridge up & down for a jar of pre-minced garlic and couldn't find it. I think the refridgerator ate it or Alex thought it was something rotten, or better bet lately (blame it on the child), Andrew thought it fit for the trash can! Anyhow, this made me dig into the reserved-for-planting-in-the-garden garlic stash. WAIT! I already planted PLENTY! This stuff is starting to sprout on me... Anyone reading this and who wants some free garlic cloves to plant (they multiply into a full bulb and you can pull them up in July), please let me know. We are lucky to have a mild November and the ground is still soft to dig into.
Once peeled and ends sliced off, it is good to remove the sprouting, green centers. These cloves got a rough chop treatment (what was I thinking, using jarred garlic??!)....
There was a large grape tomato on the table so I chopped that up. Chopped some basil and got the parmesan & grater ready.
Sizzled up the garlic for a few. Just until it was beginning to brown.
Tossed in the frozen, tail-on shrimp (really cheap, 4.99 for a bag at Target). Put the lid on and tossed occasionally.
Took a peek and they look pretty much done! Tossed in the tomato (and a spoonful of Pastene hot pepper relish), allowed another 30 seconds or so, then used a spatula to remove to the pasta. This would not pour out easily, the spatula helps scoop out all those delicious garlic morsels.

Spanakopita

We all know that food is your best medicine! This recipe was requested by my dear friend Amie. She is currently undergoing breast cancer treatment and deserves to be at peace with life during this time. And sharing delicious treats is a wonderful thing to do with anyone!
The recipe is courtesy of Emeril Lagasse. After a google search I ended up on foodtv.com.
It actually calls for using dried parsley and basil (!) and oregano. I did use dry oregano (even though we have it in the garden), I think it's better. The parsley was from the garden and basil from the supermarket (I dearly miss the prolific garden basil and WHY didn't I freeze some this year?)...
3 sticks of melted unsalted butter. OH YEAH! Don't let this amount scare you!

See that white stuff? Those are milk solids which rise to the top. They are easily skimmed off with a spoon since it is light like a foam. Once that is done, the butter is considered "clarified". I understand that you can find this already clarified butter at Indian markets. It is referred to as "ghee" and has a slightly higher smoke point when cooking. Another fine note, removing the solids is helpful for those who are lactose intolerant, since they do contain some lactose.

This is the tedious part: carefully handling fragile paper-thin slices of phyllo, brusing them in butter (4 layers) then (the fun part) making wrapped spinach-feta mix triangles.
The first two pieces of phyllo went to the trash! Good thing I had the perfect amount of phyllo at the end. This recipe seems to understand that up to two pieces will fall apart. Think: 26 sheets in a half package, 24 used. Not bad! There were 18 pieces altogether. So you can see, it is a bit time consuming, layering, buttering, etc. I was amazed to see that bowl of butter gradually disappear!

Towards the end, as I felt my way through this new recipe, I realized it was easier to form the spinach mix into triangles to begin.

The recipe calls for baking at 350º for fifteen minutes. I actually had to add on 6 more minutes, in 3 minute intervals. Part of the problem is that we have a drafty old oven. And part of it is (I usually do) should have used an oven thermometer. It preheated long enough, anyhow. *But* I thought it was at my usual mark for 350 (375 on our dial ;D) so I am wondering now if this should just be baked at a higher temperature, or the heat turned up at the end to brown. These were cooked but I desire a darker crust. I didn't continue cooking since the bottom was already brown and I could smell the better beginning to burn in the oven (I think from dripping over). A next time thought is to use two rimmed cookie sheets. The recipe calls for one but it's a rather crowded one.
Reward! Beware: highly addictive. I want my fourth after posting this. Sooooo incredible! And only better with practice!!

Here is the recipe I used:
http://www.foodnetwork.com/recipes/emeril-lagasse/spanakopita-recipe/index.html

Saturday 11 a.m. brunch omelette

For two: Whisk 3 eggs, a splash of milk, salt & pepper & cayenne.
Meanwhile, saute red peppers and onion until softened.
Add rough chopped mushrooms and soften some more.
Scoop veggie mix into a bowl, add a pat of butter, spread around and once foam subsides, add egg. Use spatula to move around so it cooks a bit yet stays stuck to the bottom (no scrambling, please). For example, push some to the side then tilt the pan to let uncooked egg into that empty space. Then let it sit and cook while you place the fillings.
Don't forget your hungry ones. Throw them some cheese, that always works.
Sprinkle cheese over all (on sale store brand cheddar/monteray jack mix) then sprinkle the veggie mix on one half. You can, of course, fill with whatever you want. We forgot to chop up those tomatoes and pick and slice up some green onions! But this is a fall-ish omelette.
The next part was not documented. I get tense and even told Alex not to watch. You use two spatulas to flip one half over. I know there's a technique involving tilting the skillet while flipping but I didn't try it. It was a flipping success! Then you use the spatula to split in half. Perfect portions for two.
We had it with some bacon and our loved hash brown disks: McCain's "Baby Cakes" (formerly, snidely referred to as John McCain's).
Gotta love a luscious omelette! It was so good, can't believe I didn't even break out the ketchup or hot sauce!

Summer Rolls

After trying to make these for the first time today, I am wondering, why did I wait so long? Part of it was locating the wrappers. I found them at Whole Foods. They are a Vietnamese food. Most Asian markets should have them.
Summer rolls are easy to prepare. The hard part is deciding what you want to stuff in them! From the package, they are hard disks. Once dipped in warm water for 10 seconds, they turn into a delicate, rubbery disk. I didn't use the first sheet I dipped since I was "getting to know" it's characteristics. They stick to themselves very easily. I dipped a sheet then placed it on a plate before it got soft. Top with some nice veggie and seafood fillings, roll up nice and tight, and eat! Use the chili sauce for dipping.

This chili sauce has a nice zap, is sweet and garlicky. I used shrimp and crab stick.

Have all your fillings prepped and ready to go. I used carrots, red pepper, lettuce from the garden, cilantro and avocado. I meant to but forgot to buy a cucumber!
Part of the fun is making an interesting layout since the wrappers are transparent.

Altogether, there were 7. Next time I won't place them on parchment paper: they stick (and rip apart easily). Maybe waxed paper is better.

The best part of making these were sharing them with friends who gobbled them up!
They are great for a low-calorie lunch or a healthy snack.

Panko breaded chicken with Asian greens, balsamic glazed cherry tomatoes and rice pilaf

It's 6:30. Alex is home from work. My chance to escape to the supermarket! The usual deal is this: "What did you have for lunch today?" From there we make a reasonable decision on what to make for dinner. I am the one (I asked Alex for his guess on percentages) 98% of the time, who comes up with the menu and 93% of the time the one who cooks it (that other percent accounts for his time at the grill during the summer). That's some pressure, right? I give Alex more credit than that, he does come up with some great weekend inspiration. Most recently it was a steak tip recipe that used Coke in its marinade (anyone want 5 extra bottles of Coke?)...
I digress.
Already had the broccoli out, thinking it would be steak night... "You had steak for lunch? And last night???!!! That is sooo bad for you!"
I glanced around the kitchen in desperation, not really knowing what I wanted... I saw a full mesh bag of cherry tomatoes and something came back to memory, fondly! Alex approved. Off to the store!
First on: Near East rice pilaf. Stop and Shop store brand is also great. I wouldn't buy any other, they all have too much sodium. I halve the package amount which is perfect for 2.25 people.

I was set to buy chicken tenders but maybe as of this blog post, I will stay away from them. Sure, they are tender, but the annoying part is the tendon which runs through them. It's rather chewy and inedible. I try to cut it out. Tenders were $5.59/lb. Chicken breasts were $1.99/lb.
I split a $6 package of breasts into 4 meals!
They were divided into the usual freezer bags, air squeezed out (I prefer Hefty quart freezer bags) and a single large breast was simply sliced, across the length, into tender-sized pieces.

Now to bread them: With clean hands, sprinkle with desired seasonings (see above pic, with Panko), then sprinkle flour over. Get your hands dirty and flip around to coat evenly. Dip one piece at a time into egg mixed up with a splash of water (below is yet unmixed), then carefully turn to coat in Panko crumbs.


Sometimes I get away with using a fork for this gooey part so I naturally reached for it. Small pieces lend themselves to "individual attention" and a fork is just slowing to the process.
You can have an extra plate to keep the finished pieces on but I wasn't working with a lot of meat so it wasn't necessary.

The tomatoes are washed and ready to go. The syrupy balsamic is on hand. This particular bottle is great, from Trader Joes.
Fry up your tenders in oil. I used my favorite 4-qt. All-Clad sauce pan with a splash of olive oil and a smaller splash of canola. Don't put your meat in until the oil spatters vehemently when a drop of water is in. Medium- medium high heat. Cook 3 minutes one side, one minute the other. This is highly variable depending on your stove/cookware, etc. so the best bet is to use a timer as a guide but flip the meat when it begins to look pink on the top but nearly cooked through and brown on the sides. Please keep in mind: switch up or wash your tongs after handling raw meat.
Once the tenders are done and set aside on triple thick paper towels, I drain the oil into a grease jar and rinse out the pan.
Next: the tomatoes. A splash of olive oil in the pan, heat set a tad higher than for the chicken. I almost heated it too high (some smoke was released when I took the lid off). In went the tomatoes! They cooked so fast, two minutes total. Once they're in, keep the lid on. Toss the pan around to keep them rolling around. Once they are a little browned and their skins look like they are shriveled, add a nice splash of balsamic. Continue to cook another minute to blend and concentrate the flavor. Dump into a bowl to cool.
Serve it up! See top photo. Lots of greens. Andrew ended up eating 5 tomatoes, he loved them! I wilted some greens in the still-hot tomato pan but he didn't try them (oh well). I think a mistake I made was adding some sweet salad dressing on his plate, next to them! It was supposed to be dip for his chicken (he ate the chicken anyhow, without it) and instead, like a good toddler he just ate up all the dressing with his fork. Can't blame him, it's good stuff: Brianna's Poppyseed. We used it on our greens.