Mu Shu Pork Hotdish

My first job was at a Chinese restaurant; Chung King Gardens in Burnsville, MN (It has since closed).  It was during this job I fell in love with Mu Shu Pork. It is a dish I frequently order when I am at a Chinese restaurant or ordering take out.  

Could this be made into a hot dish?? Sure, why not!  

I began testing, tweaking, retesting, tweaking again, retesting.  On August 5th I served it for the first time; who better to pick than my toughest critics and biggest supporters - my parents.  Occasionally my mom would come in and say "It smells wonderful.  The result...They LOVED IT!  We actually ate the entire pan (typically would have served 6 people). My dad said "Make this dish for the fair!" I did have one small extra dish that I left in their refrigerator; a week later my dad sent me a text message "I forgot to tell you that the hot dish you made was still delicious for lunch today.  Stick with it for the state fair. ***** Five Stars!" It is great to know the hot dish held up and tasted good a week later.

Ingredients to Serve 1-2 people

•1/4 cup Hoisin Sauce

•1 Tbsp  Rice Vinegar

•1 Tbsp  Low-sodium Soy Sauce

•1/8 cup Orange juice

•2 Tsp  Finely Grated Ginger

•½ lbs  Boneless Pork Chops (One pork chop) about 1/2 inch thick

•1 Tbsp  Cornstarch

•2 Tbsp Canola or Sesame Oil 4 ounces Portabella Mushrooms, stems discarded and caps thinly sliced

•½ Small head Savoy Cabbage, shredded

•½ cup Shredded Carrots

•4 ounces Sliced Water Chestnuts, chopped

•2 Scallions (white and green parts), thinly sliced

•1 cup  Pancake Batter   (store-bought or homemade)

Ingredients to Serve 4-6 people

•1/2 cup Hoisin Sauce

•2 Tbsp  Rice Vinegar

•2 Tbsp  Low-sodium Soy Sauce

•1/4 cup  Orange Juice

•1Tbsp  Finely Grated Ginger

•1 lbs Boneless Pork Chops about 1/2 inch thick

•1 Tbsp  Cornstarch

•3 Tbsp  Canola or Sesame Oil

•4 ounces Portabella Mushrooms, stems discarded and caps thinly sliced

•1  Small head Savoy Cabbage, shredded

•1 cup Shredded Carrots

•8 ounces Sliced Water Chestnuts, chopped

•5 Scallions (white and green parts), thinly sliced

•1 ½ cups Pancake Batter (store-bought or homemade)

Directions for 1-2

Heat oven to 350 degrees.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Place pork on cutting board. Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut through the center of the pork chop, cutting it half . Then slice the pork chop into 1/4-inch-thick strips. Place the pork in a  bowl, sprinkle with the cornstarch, and toss.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to  1 quart casserole dish.

Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in  the cabbage, carrots, and water chestnuts. Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.  Toss pork back into pan.

Transfer  mixture to an oven safe 1 quart casserole dish. I have also put it into take out boxes to bake; it makes

Follow directions for making 1 cup of pancake batter. Add the scallions to the pancake batter and pour the mixture over the casserole. Tip: Batter  should just cover the top of the dish. It is ok if you have a little extra.

Bake until golden brown, about 20 minutes.

Directions for 4-6

Heat oven to 350 degrees.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Place pork on cutting board. Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut through the center of the pork chop, cutting it half . Then slice the pork chop into 1/4-inch-thick strips. Place the pork in a  bowl, sprinkle with the cornstarch, and toss.

Heat 2 tablespoon of the oil in a large skillet over medium-high heat.

Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to  casserole dish.

Add the remaining oil to the pan and place over medium-low heat. Add  the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in  the cabbage, carrots, and water chestnuts. Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.  Toss pork back into pan.

Transfer  mixture to an 8” x 11” baking dish or shallow 2-quart casserole dish.

Follow directions for making 1 ½ cups of pancake batter. Add the scallions to the pancake batter and pour the mixture over the casserole. Tip: Batter  should just cover the top of the dish.

Bake until golden brown, about 20 minutes

Thai Tofu

Photo by SunnyByrd

When I gave up meat during Lent this year I decided that I wanted to explore the world of tofu more so I started  Tofu Tuesday. One of the many things I have learned from my fellow food bloggers is that is NOT scary and it taste great.  

I found this recipe on Allrecipes.com. I cannot have peanut butter, I substituted almond butter.  Also, I added 1 tablespoon of  garlic chili sauce to give it a little heat.  This meal said it makes 4, but the servings would be small; it was the perfect dish to have 2 meals. 

 

INGREDIENTS:

1 (14 ounce) package firm tofu, cut into 3/4 inch cubes

1/3 cup chopped green onion

1 1/2 teaspoons olive oil

1/2 teaspoon sesame oil

1 teaspoon soy sauce

2 teaspoons grated fresh ginger root 

1/4 cup chunky peanut butter (I used almond butter)

3 tablespoons flaked coconut

1 tablespoon of garlic chili sauce (optional)

sesame seeds

DIRECTIONS:

1. Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.

2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

ALL RIGHTS RESERVED © 2012 Allrecipes.com  Printed from Allrecipes.com 4/5/2012

Pork Medallion with Pepper, Onion & Pineapple

I recently saw a cooking demo with Chef Brian Duffy from Philadelphia making Pork Filet Medallions with a Pineapple Ginger Salsa. It was an easy dish that I could easily replicate and make for one.  With a few modifications I made a similar dish with ingredients I had in my kitchen. I have posted his recipe as well (Pork Filet Medallions with a Pineapple Ginger Salsa). 

I like using Schwans products because they often are individual servings or can be resealed and used as individual servings. Because items are frozen you may need to allow time to thaw.

1 Schwan's Boneless Pork Loin (#393), thawed

1 cup Roasted Peppers & Onions (#761), thawed
1/4 cup Pineapple
2 Tsp Ginger (Fresh or jar, I used jar)
1/2 Jalapeno Diced (add more depending on amount of spice you want)
2 Tsp oil
Salt & Pepper to taste

For Pork Loin

1. Preheat skillet on Medium and add of oil.
2. Remove chop from wrapper and season lightly with salt & pepper
3. Cook for 8 to 10 minutes on each side

While cooking pork loin mix Roasted Peppers & Onion, Pineapple, Ginger, and Jalapeno in a bowl. When you are on the second side of cooking your pork loin add the mix to the pan, around the pork, with about 4 minutes left to heat. 

Remove pork from skillet and top with pepper mixture.

Pork Filet Medallions with a Pineapple Ginger Salsa

This recipe is from Chef Brian Duffy of Philadelphia.  I modified it to serve one under Pork Medallion with Pepper, Onion & Pineapple

Pork Medallions
2.25 Pounds or 12 Ea 3 - oz Pork Loin Sliced into Medallions
Salt & Pepper for Taste
Extra Virgin Olive Oil for Sautéing

Pineapple Ginger Salsa
1 Pine apple Cored & small diced or 2 Cans Diced Pineapple
1 Red Onion Small Dice
1 Red Bell Pepper Small Dice
1 T Fresh Ginger, Peeled & Diced
3 T Cilantro, Chopped
1 Jalapeno, Small Diced
Salt & Pepper to Taste


PREHEAT oven to 350
PREHEAT an ALL-CLAD Pan to med high heat
SEAR Season Pork Medallions & Sear on both sides for 4 - 6 minutes each side
Remove Pork & Let rest for 1 - 2 minutes
ADD Remaining salsa ingredients & sauté briefly for 1 - 2 minutes
Place pork Filet on the plate & top with Salsa

** Chef’s Tip…..How to clean a Pork Tenderloin
         Remove Silver skin (connective tissue) with a sharp knife
         Remove 90% of Fat around pork 10% is left for flavor

 http://www.nbcphiladelphia.com/shows/10-show/Pork-Filet-Medallions-with-a-Pineapple-Ginger-Salsa-136260703.html

Black Bean Burgers with Corn Salsa

I found this recipes years ago. It is a great alternative to a regular beef burger.  I like to make it on Fridays during Lent and in the summer because if its fresh tasting flavors.

Picture from original recipe

Ingredients
1/3 c coarsely chopped onion
2 cloves garlic, peeled
1 t ground cumin
1 1/2 c canned black beans rinsed and drained
1/2 c coarse dried bread crumbs
1/3 c chopped fresh cilantro leaves
3/4 c walnuts, toasted and finely chopped
  - Kosher salt and freshly ground pepper
1 lg egg, beaten
    
Corn Salsa
1 c corn kernels, fresh or thawed
1/2 c seeded and diced tomato
1 - scallion, chopped
1 1/2 T chopped fresh cilantro
2 t seeded and minced jalapeno chile pepper
2 t fresh lime juice

Guacamole
2 small Hass avocados
1 T fresh lime juice
2 T olive oil

4 - English muffins

Instructions
In a food processor fitted with a metal blade, place onion, garlic, and cumin; pulse until coarsely chopped. Add beans, bread crumbs, and cilantro; pulse until just combined (don’t puree). Transfer mixture to a bowl; stir in walnuts. Season with salt and pepper. Fold in egg and stir until combined. Form into four 3 1/2-inch patties. (If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour, and up to 1 day.

Meanwhile, in a small bowl, stir together salsa ingredients. Add salt to taste. Set aside. Peel, pit, and mash avocados in a medium bowl with juice and salt to taste. Cover the surface of the avocado with plastic wrap to seal out air. Set aside.

In a large skillet, heat oil over medium heat until hot; cook patties until light brown, 4 to 6 minutes on each side. Toast muffins. Place a spoonful of guacamole on muffin bottom; add a burger, some salsa, a muffin top, and serve.

Schwans' Makes Quick Meals for Singles

Two products I keep on hand are the Schwans' Unbreaded Chicken Filets (item #502) and the Asparagus Spears (item #779).  These items are quick to prepare and perfect for one or two servings. 

Schwans' uses 100% all natural chicken! These boneless, skinless filets are 99% fat free and great for grilling, roasting, or to use in any of your favorite chicken recipes. Packed in individually wrapped in easy-peel packaging keeps product fresh and easy to use for one or two servings. There are 10 servings per box.

The asparagus is easy to use.  It can simply be thawed and eaten cold; grilled; cooked and added to any dish.  This isn't your pencil thin asparagus, these stalks are hearty!

I find Schwans' products equal to fresh products without the worry of spoiling.  Many items come in resealable bags so you can use as little or as much as you need. If you are trying to control your portion, these two items are great for because of the individual or resealable packages.  Of course, if you are a fan of asparagus like I am you might get a little out of control. 

For this dish I took the froze chicken breast and cooked it in my cast-iron pan; as it cooked I added a little seasoning. While the chicken was cooking I took out my asparagus spears to thaw; once the chicken was almost ready to eat I added the asparagus to the pan to heat. I topped this simple dish with a fig sauce I had on hand.  This meal without the fig sauce cost $3.16.


"Schwan's is an online grocery store that offers food delivery to your home. Products range from ice cream and dessert to meats, dairy and recipes to match." 

To find out more about Schwans visit their website www.schwans.com 

Watch for more recipes I make using Schwans products. 

Indian In My Pantry & Fridge

I knew this was going to be a busy week and I would be attending various food and drink events during meal time.  I decided to see what I could throw together with what was in my pantry and fridge.

This morning I found a pound of Turkey Sausage in my freezer.  I thawed it throughout the day, but didn't know what I had planned for it until I opened my pantry later.

In the pantry I had Tomato Chutney I have been wanting to use.  I grabbed an onion, vegetable stock and the remains of a bag of brown rice out of the pantry.  In the fridge I had fresh ginger and a yellow pepper needed to be used.

1 pound Turkey Sausage

1 8oz Jar of Tomato Chutney

1/2 Yellow Onion Diced
1 Yellow Pepper Diced
1 Tbsp Ginger, finely chopped. (Minced in a jar is fine too)
3 c Vegetable Stock

Brown turkey sausage in a large pan. While browning dice onion and yellow pepper.  Transfer turkey sausage from pan to a bowl.  Utilize the grease from sausage to cook onion, pepper and ginger until tender.   Transfer onion and pepper into bowl with turkey sausage.  In the pan over high heat add vegetable stock and brown rice.  Bring to a boil for 5 minutes.  Reduce heat and let simmer for 30 minutes.  During the last 5 minutes add the tomato chutney. When rice is done add the turkey sausage, onion and pepper. Toss.

Can be used as an entrée or a side dish.  This dish would be good as a vegetarian dish or with chicken and/or other types of sausage.

Pork Schnitzel

Ingredients

• 2 boneless pork loin chops (about 5 to 6 ounces each), I buy the thin ones.
• 3/4 cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 large egg or egg substitute
• 1/4 cup milk
• 2 cups plain dried bread crumbs
• 1 tablespoon extra-virgin olive oil
• 1 tablespoons butter
• 1 sprig thyme or 2 TBSP of dried thyme.
• 
  

Directions

If you did not buy the thin pork loins at the store.  Begin by placing each chop between 2 sheets of plastic wrap or wax paper and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the egg and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.  This is a great tip I learned while looking at recipes.

Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. If using dried thyme, just leave it in the pane.  Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove and transfer to a serving platter while still hot.  If the cutlet looks greasy you can set it on a paper towel. 

Serve with my Sweet Potato Pure http://smallserving.blogspot.com/2011/05/sweet-potato-puree.html and sauteed Brussels Sprouts

Apricot Ginger Beef and Broccoli

1/4 lbs Beef- Stir-Fry Cut
2 c Broccoli Florets
1/4 c Water
1 Tsp Canola Oil
3 Tbsp Sugar Free Apricot Preserves
1 c Rice (white or brown)
Salt
Pepper
Fresh Ginger
2 Tbsp Low-sodium Soy Sauce
1 Tbsp Cilantro chopped
1/2 Tsp Carlic-Chili Sauce, such as Huy Fong

1. Place Broccoli in a microwave safe dish (or steamer).  Add the water and cover. Microwave on high for 3-4 minutes or until the florets are tender. Set aside.

2. Heat a large non-stick pan over medium-high heat.  When hot add 1/2 Tsp of Canola Oil and Beef.  Season with salt and pepper to taste.  Cook until about medium rare, about 2 minutes.

3. Move the beef to the outside of the pan and add the other 1/2 Tsp of Canola Oil.  Add the Ginger into the oil and saute until fragrant, about 1 minute.

4. Add the Apricot preserve and soy sauce, stir together and bring to a simmer.

5. Drain Broccoli and add it to the pan. Add chopped Cilantro, Garlic-Chili Sauce. Toss

I make my rice in my rice cooker so I start it before I start anything else.  The Apricot Ginger Beef and Broccoli takes only about 8 minutes.  Your rice would be cooked according to package directions and times.

Chicken Marsala & Garlic Mashed Potatoes

This recipe I found in Rocco Dispirito's book "Now Eat This".  I have made it several times because it is quick and easy.  I can easily cut it in half to make a individual portion, with one left for lunch the next day.

Yield : Serves 4

Ingredients

• 4 chicken cutlets (4 ounces each), pounded thin
• Salt
• ½ cup plus 1½ tablespoons whole-wheat flour
• ½ cup egg substitute
• Nonstick olive oil cooking spray
• Two 1 ounce packages sliced button mushrooms
• 4 garlic cloves, minced
• ½ cup dry Marsala wine
• 1 cup low-fat, low-sodium chicken broth
• 1/3 cup Greek yogurt
• Freshly ground black pepper

Directions

1. Heat two 12-inch nonstick skillets over medium-low heat. While the pans are heating, season the chicken with salt. Put the ½ cup flour in a shallow dish and the egg substitute in a separate shallow dish. Dredge the chicken in the flour, then in the egg substitute, to coat completely.
2. When pans are hot, spray both of them generously with olive oil spray. Add 2 chicken cutlets to each pan. Cook until golden brown on each side, about 4 minutes total. Transfer the cutlets to a serving platter, and cover it lightly with foil to keep them warm.
3. Wipe the pans out with paper towels. Raise the heat to high and return the pans to the stove. Spray both pans with olive oil spray. When the pans are hot, add 1 package of mushrooms to each pan. Cook without stirring for 3 minutes to allow the mushrooms to brown.
4. When the mushrooms are light golden, combine them in one pan. Add the garlic, and season with salt to taste. Reduce the heat to medium and cook the mushrooms for another minute, or until the garlic is fragrant.
5. Stir the remaining 1½ tablespoons flour into the mushrooms. Stir in the wine and chicken broth, and bring the sauce to a simmer. Simmer until it has the consistency of gravy, about 3 minutes.
6. Remove the pan from the heat. Stir in the yogurt, and season with salt and pepper to taste, if desired. Spoon the mushroom mixture over the chicken, and serve.

I like to make garlic mashed potatoes to accompany the Chicken Marsala.  I think red potatoes taste the best, but any type of potato can be used. I also use Greek yogurt instead of milk and butter to make the potatoes creamier.  Adjustments can be made on the amount of garlic depending on your taste

Ingredients

• 8 medium red potatoes, cubed
• Salt
• 3 cloves of garlic, roughly chopped.
• 1/3 cup Greek Yogurt

Directions

1. Place the potatoes into a large pot, and fill with enough water to cover. Add a pinch of salt and garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
2. Drain the potatoes, and add the Greek Yogurt. Mash until the potatoes and yogurt are combined.

 

Veggie Bugers

I came across this recipe when I was told by a kidney dietitian that I was not supposed to eat legumes.  I love veggie burgers so I went in search of one without beans. I know it makes more than a portion for one or two, but they are healthy and can be made a little bigger.

Prep Time: 15 Minutes
Cook Time: 20 Minutes

Ready In: 1 Hour 35 Minutes
Servings: 8

Ingredients:
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded low fat Cheddar cheese
1 egg, beaten (I use egg substitute)
2 tsp soy sauce
1 1/2 cups all-purpose flour

Directions:
1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.

2. Preheat the grill for high heat.

3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.

4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.  You can also make this in a pan on the stove. 

I serve it on a whole wheat sandwich thins such as Arnold brand, which are only 100 calories, top with alpha sprouts, tomatoes and a little mustard.

Swiss Chard and Ricotta Manicotti

I found this recipe in a cookbook from the American Heart Association. I am not able to eat Swiss Chard or Spinach (which could be used as a replacement). I used fresh Collard Greens; I had never worked with Collard Greens, but found them the perfect replacement.  

This has 4 servings, but I found it holds up well as leftovers. 

Ingredients
8 dried manicotti shells
FILLING:
1 bunch Swiss chard
1 tsp. olive oil
1 medium onion, minced
4 medium garlic cloves, minced
1 cup ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
1/4 ts. salt
1/8 tsp. pepper
SAUCE:
3 large Italian plum tomatoes, cored and cut into wedges
1/4 cup tomato paste
1/4 cup fresh basil leaves
1/8 tsp. salt
1/8 tsp. pepper
1/2 cup shredded mozzarella cheese

Preheat the oven to 375*F. Lightly spray a 13x9x2" glass baking dish with cooking spray, set aside.

Prepare pasta per pkg. directions. Drain well in a colander, being careful not to tear the shells. Set aside.

Meanwhile discard the stems of the chard. Stack several leaves and cut crosswise into 1/2" slices. Repeat with the remaining chard. (I actually used my food processor to shred them. I liked the consistency with the onion.)

In a large nonstick skillet heat the oil over medium high heat, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until soft, stirring occasionally. Stir in the chard. Cook for 3 minutes or until the chard is wilted and the liquid has evaporated. Transfer to a medium bowl. Let cool slightly. Stir in remaining ingredients.

In a blender process the sauce for about 20 seconds or until chunky. Pour 1 cup sauce into baking dish, spreading to cover the bottom.

Gently spoon about 1/4 cup filling into a manicotti shell, being careful into to tear the shell. Transfer to the baking dish. Repeat with the remaining shell. Top with sauce. Sprinkle with the mozzarella.

Baked covered for 15 minutes. Uncover and bake for 15 minutes. or heated through.

Serves 4

Simple Soba Noodles

I dug into the empty fridge to find the ingredients for this recipe.

1 Roma Tomato
3 Pepperoncini
2 tsp Roasted Garlic
2 tsp capers
1 Tbs Olive Oil
3 Tbs Marsala wine

Handful of Soba Noodles

Seed and dice tomato. Dice pepperoncini and roasted garlic. Heat olive oil in a saute pan over medium heat. Add wine. Add diced tomato, pepperoncini, garlic and capers.

While mixture is sauteing, cook Soba noodles according to package.

Plate Soba noodles on plate or in a bowl, top with sauteed mixture.

Yields: 1 serving