Monday, October 31, 2016

Shrimp Romaine Stirfry

Every now and then I see a recipe that gives me pause. The other day I saw this Mark Bittman recipe and I wondered, really? Well, folks I made it and it was fabulous! Go for it if it sounds good to you!

  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons peanut oil
  • 2 tablespoons minced garlic
  • ¼ cup chopped scallion, plus more for garnish
  • 1 large head romaine, sliced
  •       1pound medium shrimp, shelled, cleaned and deveined
  •  Salt
  •  freshly ground black pepper

Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
  1. Put a large, deep skillet over medium-high heat. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic. Cook for 15 seconds, stirring, then add scallion and lettuce. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.
  2. Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
  3. Turn heat down to medium, return lettuce to pan, and toss once or twice. Stir sauce to make sure cornstarch and sugar are well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.

Sunday, October 30, 2016

Pork and Eggplant Picadillo

I had some leftover pork tenderloin as well as a nice fat eggplant in the fridge, so I cooked up some tasty Picadillo! This dish can be made with lots of different ingredients.

Leftover pork tenderloin, cut into small cubes
1 eggplant, peeled and cubed
1 onion chopped
2 hot red peppers, seeded and chopped
1 can diced tomatoes
2 T tomato paste
1 cup water
2 T cider vinegar
Handful of raisins
8 large green olives, sliced
Garlic powder
Salt and pepper

In large skillet, sauté the onion, eggplant and red peppers in olive oil. Add the meat, stir and add all the rest of the ingredients, stir bring to boil then turn down to a simmer with lid on for 30 minutes.

Serve over rice with a dollop of Greek yogurt.

Saturday, October 29, 2016

Spatchcock Chicken

Did the title grab your attention? A spatchcocked chicken is one that has had its backbone removed so you can flatten the chicken and cook it faster. I had read about this procedure and it seemed like way too much work for the likes of me. However, wouldn't you know I happened to see one of these cute little birds in the Arbor Farms meat case all ready semi-deboned and ready to cook? Had to try it and it was DELISH!

1 semiboneless chicken- the brand I bought was Bell & Evans.
Salt, pepper
1 large onion in wedges
Vegetable oil

  1. Sear the chicken: Heat the oven to 400°F. Heat the cast iron pan over medium heat until hot, about five minutes, then add the vegetable oil and swirl to coat the pan. Lay the chicken in the pan skin side down and let it sear for four minutes, or until the skin is crisp and brown. Gently flip the chicken skin side up - the skin should release from the pan if it is browned properly; if it sticks in spots, use a metal spatula to gently scrape it loose from the pan. Add the onion wedges.
  2. Roast the chicken: Slide the pan into the oven. (If you have one, insert a probe thermometer into the deepest part of the breast.) Roast the chicken until it reaches 160°F to 165°F in the breast, and 170°F or higher in the joint between the thigh and the drumstick, about 40 minutes.
  3. Let the chicken rest for ten minutes before carving.

Thursday, October 27, 2016

Mustard-Glazed Pork Tenderloin

I like pork tenderloin a lot because it's lean and mild. You can use many different spices and sauces to change up the taste! Here's a good one from the NYT.

1 pkg pork tenderloins
3 T brown sugar
2 T grainy mustard
2 t minced rosemary
2 T dry sherry
Mix all the ingredients and marinate the meat for several hours or overnight.

In large cast iron skillet, sauté the tenderloins over medium high heat, turning every 4 minutes and basting with marinade for about 25 minutes or so. Then let the meat rest tented with foil about ten minutes.

Wednesday, October 26, 2016

Spaghetti Squash Au Gratin

Kind of like potatoes au gratin, but with squash!

1 spaghetti squash
1 small onion, sliced thinly
2 hot red peppers, seeded and sliced
2 T butter
1 t thyme
salt and pepper
1/2 cup sour cream
1 cup shredded cheddar


    1. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. I have trouble cutting squash so I usually punch some holes in it and microwave it for ten minutes then it's easier to proceed.
    2. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
    3. Using a fork, scrape the insides of the squash and transfer to a small bowl.
    4. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
    5. Place into a 375º for 15 – 20 minutes until golden brown on top.