Pork Fried Rice

This post is for Chris and Yoda.  For those of you who don't know, Yoda is our beagle.  She owns our house and lets Chris and me live here and pay the bills...and of course cook.  One night a week I have dinner at my Mom's and Chris and Yoda have Chinese food.  Yoda's favorite is BBQ pork fried rice and if you say, "Yoda, is it rice night?",  she knows what you are talking about.  This is a pretty easy recipe and if I am so inclined, I will barbeque the pork before adding to the rice.  Otherwise, Yo will have to suck it up...

1 tsp. canola oil
2 eggs, beaten
3 C. cooked rice
2 C. cubed cooked pork
1/2 C. frozen pease, thawed
1/4 C. reduced sodium soy sauce
1/2 tsp. garlic powder
2 C. shredded lettuce (I'll probably go easy on this)
2 green onions, thinly sliced

Heat oil over medium high heat in a large skillet or wok.  Pour eggs in.  As eggs set, lift edges, letting uncooked portion flow underneath.  When eggs are completely coked, remove to plate.  Set aside.

Combine rice, pork, peas, soy sauce, and garlic powder in the same skillet; heat through.  Meanwhile, chop eggs into small pieces; add to skillet.

Remove from heat, stir in lettuce and onions.

Serve immediately.

Gnocchi Di Ricotta

I have made gnocchi from scratch and using potato flakes.  Here is one using ricotta cheese.  The recipe book I found this in left the following tip regarding the ricotta...if using soft runny ricotta, drain it before use so that the ricotta does not absorb too much flour and become heavy (you don't want little bricks in your tummy).  The day before you plan to make the gnocchi, place the ricotta in a sieve over a bowl.  Cover and refrigerate overnight until it has a firm consistency.

Salt, to taste
2lb. ricotta, drained if necessary
1/4 C. freshly grated Parmesan, plus extra to serve
3 tbsp. chopped flat leaf parsley
1/4 tsp. nutmeg
1/4 C. flour, or more if necessary

Serve the gnocchi with the sauce of your choice.

Bring 4 quarts of water to a boil in a large pan then add 2 tbsp. salt.

Meanwhile, throroughly blend the ricotta, Parmesan, parlsey, nutmeg, 1 tsp. of salt, and the flour in a bowl.

Using 2 teaspoons, take enough of the mixture to make a dumpling approximately the size of a walnut.

Drop the dumpling into the boiling water.  When it floats to the surface, 30-45 seconds, retrieve it with a slotted spoon.  If the dumpling holds together, repeat with the rest of the dough.  If the first one is to soft, add as much flour as needed to make the mixture firm, but take care that it does not get too heavy.

Alessandro Style Chicken Soup

The good news is the weather is cooling some.  The bad news is Chicago winters suck rocks.  One thing I will say during this summer, though is that I miss my soups.  I could eat soup every day when the temp is 90 or below.  Ask my friend Wendy...black bean soup at Maria's back in July!  YUM!

Anyway, I will probably make this with boneless skinless chicken breasts when I don't have a ton of time but when I have the time I'll make this as written.

3 1/2lb. chicken, fat removed, cut into quarters
8 C. water
salt to taste
3 springs fresh flat leaf parsley
1 large celery rib
2 carrots, cut in half lengthwise, then thinly sliced
2 medium potatoes, peeled and cut into small dice
1 tbsp. olive oil
1 onion, dropped
2oz. tagliatelle, broken into 2in lengths
Freshly ground pepper to taste

Combine chicken pieces, water, 2 tsp. salt, the parsley, and celery in a large pan.  Bring to a boil and immediately reduce to a simmer.  Simmer gently but steadily until the chicken is nearly cooked, about 40 minutes.  Frequently skim off the foam that forms on the surface.

Take the pan off the heat, transfer the chicken to a cutting board, and remove the skin and bones.  Cut the meat into bite sized pieces.

Strain the broth, skim off the fat and return it to the stove.  Add the carrots and partially cover the pan.  Simmer over medium heat until they are half cooked.  Add the potato and continue to simmer, partially covered until the vegetables are cooked through, about 15 minutes.

Meanwhile, warm the oil in a small skilet and add the onion.  Saute over medium low heat until the onion is soft and lightly golden, about 5 minutes.  Remove from the heat.

If using dried pasta, bring 10 cups of water to a boil.  Add the pasta and 1 1/2 tbsp. salt.  Cook until half done, then drain.

Add the half cooked pasta, or fresh pasta to the broth with the chicken pieces and cooked onion; stir well.  Simmer over low heat for 5 minutes.  Check the seasoning and serve.

Marvelous Cannoli Cake

I found this in a Taste of Home magazine and will have to make this for an upcoming special occasion.  Cannolis are fan favorites in my family.  I am betting this cake will be too.

1pkg.  French vanilla cake mix

Filling
1 16oz. ricotta cheese
1/2 C. confectioner's sugar
2 tsp. ground cinnamon
1 tsp. almond extract
1 tsp. rum extract
1 tsp. vanilla extract
2oz. semisweet chocolate, finely chopped

Frosting
2 8oz. cartons Mascarpone cheese
3/4 C. confectioner's sugar
1/4 C. whole milk
2 tsp. almond extract
1 tsp. vanilla extract
1 C. sliced almonds
2 tbsp. mini chocolate chips

Prepare and bake the cake mix according to package directions, using two greased and floured 9-in round baking pans.  Cook for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioner's sugar, cinnamon, and extracts; stir in chocolate.  In another bowl, beat the Mascarpone cheese, confectioner's sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.

Place one cake layer on a serving plate; spread with 1 C. filling.  Top with second cake layer.  Spread remaining filling over top of cake to within 1 inch of edges.  Frost sides and top edge of cake with 2 C. frosting.

Press almonds into sides of cake; pipe remaining frosting around edges.  Sprinkle chocolate chips over top.  Refrigerate until serving.

Stuffed Shells

I grew up eating stuffed shells from Armand's.  I've also been making my own for years.  Here is a spin from Donatella Arpaia.  I found it in the latest issue of Better Homes and Gardens.  I've never had stuffed shells with meat in the stuffing but am willing to try almost anything.

12oz. dried jumbo pasta shells
3 tbsp. extra virgin olive oil
1 1/2lbs. lean ground beef
2 garlic cloves, peeled and crushed
1 28oz. cans peeled San Marzano tomatoes or whole tomatoes
1 15oz. carton whole milk ricotta cheese
11/3 C grated or finely shredded Parmigiano-Reggiano cheese

Preheat oven to 350 degrees.  Lightly oil a 15x10x1 inch baking sheet and a 3 quart oval or rectangular baking dish.

Bring a large pot of water with 1 tbsp. salt to a boil.  Add shells and cook just until slightly tender, about 4 to 5 minutes.  Drain pasta and spread in a single layer on baking sheet so they don't stick together.

In a large skillet, heat 1 tbsp. of the olive oil over medium heat.  Add beef and 1 clove of garlic.  Season with salt and pepper.  Cook and stir 6 to 8 minutes until no pink remains.  Transfer to bowl and set aside.

For tomato sauce, in a second skillet over low heat, combine remaining oilive oil, remaining garlic, and undrained tomatoes.  Season with salt and pepper.  Bring to a simmer and cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of a spoon.

Stir 1 1/2 C. of the tomatoe mixture into ground beef add ricotta and about 2/3 C. of the Parmesan cheese, stir until combined.

Spoon 1 1/2 C tomato sauce into prepared baking dish.  Fill each pasta shell with about 1 tbsp. meat and cheese mixture.  Arrange shells in prepared baking dish.  Spoon remaining sauce over shells then sprinkle with remaining cheese.

Bake about 30 minutes, until filling is heated through and top is golden brown.

Herby Cheese Bread

I have to try this recipe while I still have fresh herbs growing outside.  I realize this will keep me from using my Penzeys spices but there will be plenty of time for that during the long cold winter. :(

3 1/2 C. flour, divided
2 pkgs. regular or quick rise yeast
2 tbsp. sugar
1/2 tsp. rubbed sage
1/2 tsp. cracked rosemary
1/4 tsp. thyme
1/4 C. butter or margarine, melted
1 1/4 C. warm water
1 egg
1 tsp. salt
1 C. small cheddar cheese chunks

Preheat oven to 375 degrees.  In a large bowl,  combine 1 1/2 C of the flour, the yeast, sugar and herbs.  Mix well.  Add the warm water, melted butter, and egg.  Make sure the water and butter are warm but not boiling hot.  Blend at low speed until moistened and then beat at medium speed for 3 minutes until well combined.  Stir in the salt and remaining flour by hand to make a stiff dough.  Add the cheese.  Spoon into a greased casserole dish (2 1/2 quart glass or ceramic).  Cover the dish and let the dough rise in a warm spot until doubled in size; about 35 minutes-1 hour, depending on the yeast.  Do not let the dough rise over the rim of the dish as it will flop over the sides while baking.  Bake at 375 for 30 to 40 minutes, until the crust feels firm  and the loaf is nicely browned.

Blueberry Spice Muffins

I am always eager to go through the multitude of food and cooking magazines that I get each month.  I love looking for new recipes to share.  I have been computer-less since approximately 7/24.  OK, maybe not computer-less but when I have to compete with Chris for his and he uses his for work, I take second place.  I am hoping my days of computer issues are over because I have a TON of magazines to go through.

I am starting off with my Penzeys catalog.  I get just about every catalog known to man.  Just ask my mail carrier!  LOL  I have tried many recipes in the Penzeys catalog and I have yet to be disappointed.

1 3/4 C. flour
1/2 C. sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1 egg, lightly beaten
3/4 C. milk
1/3 C. melted butter
1 1/4 C. fresh blueberries

Topping:
1 tbsp. sugar
1 tsp. cinnamon

Preheat oven to 400 degrees.  For the muffins, combine the dry ingredients in a large bowl.  In a small bowl, combine teh egg and milk and then add to the dry ingredients along with the melted butter.  Stir just until moistened and then fold in the blueberries.  Fill greased or paper lined muffin cups 2/3 full.  Combine the topping ingredients and sprinkle over the batter.  Bake 16 to 20 minutes or until browned and springy or a toothpick inserted that doesn't spear a blueberry comes out clean.  Cool a few minutes in the pan and then remove to a wire rack.

Chocolate Caramel Cookies

OK, I think I have this figured out.  I need to find a kid to go trick or treating for me and then I need to shake them down for all of their Rolo candies and then I can make these cookies.  OR I can go to the store and buy my own bag of Rolos!  LOL  Children of the western suburbs of Chicago, you are safe from the Rolo shakedown!!

1 pkg. devil's food cake mix
1/4 C. water
1 egg
3 tbsp. canola oil
38 Rolo candies
Chopped hazelnuts (Not everyone in my family likes hazelnuts so I may use pecans)

Combine cake mix, water, egg and oil in a large bowl.  Roll rounded teaspoonfuls of dough into balls.  Press candy into each; reshape balls.  Dip tops in nuts.

Place 2 inches apart on an ungreased baking sheets.  Bake at 350 degrees for 8-10 minutes or until tops are cracked.  Cool for 2 minutes before removing from pans to wire racks.  Store in an airtight container.

Grilled Potato Packets

This recipe sounds like a grilled baked potato.  I think we will try this the next time we fire up the grill.

7 medium red potatoes
6 slices ready to serve fully cooked bacon, chopped
1/4 C. thinly sliced green onions
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1 C. shredded cheddar cheese

Cut potatoes into wedges.  In a large bowl, combine the potatoes, bacon, onions, salt and pepper.  Divide between two double thicknesses of greased heavy duty foil.  Dot with butter.

Fold foil around mixture and seal tightly.  Grill, covered over medium heat for 40 to 45 minutes or until potatoes are tender, turning once.

Open foil carefully; sprinkle with cheese.  Grill 3-5 minutes longer or until cheese is melted.

Poppy Seed Slaw

Here is a spin on coleslaw that I haven't tried before.  With the dried cranberries it could take us into fall.  Although, I don't really want to talk about fall right now.  I am still very much enjoying summer...what with all the heat, humidity, hellfire and brimstone thunderstorms, etc.  I stopped up short today when it rained for about 3.5 hours with minimal thunder, lightning, hail and wind.

I think you'll enjoy this colorful crunchy slaw!

1 pkg. coleslaw
3/4 C. dried cranberries
3/4 C. honey roasted sliced almonds
3/4 C. poppy seed salad dressing
1/2 tsp. salt
1/2 tsp. pepper

Combine coleslaw, cranberries and almonds in a large bowl.  Whisk the salad dressing, salt and pepper; drizzle over salad and toss to coat.  Refrigerate at least 1 hour before serving.

Tuscan Chicken

This recipe came out of my Healthy Cooking Magazine from Taste of Home.  I like chicken and am always looking for new ways to prepare it.  Eventually we'll be back in weather where it isn't nice to grill.  :(

4 boneless skinless chicken breasts
1/4 tsp. pepper
2 tbsp. olive oil
1 each medium green, red and yellow peppers, julienned
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1 14.5oz. can diced tomatoes, undrained
1/4 C. reduced sodium chicken broth
2 tbsp. fresh basil or 2 tsp. dried basil
1 tsp. minced fresh oregano or 1/4 tsp. dried oregano

Sprinkle chicken with pepper.  In a large, nonstick skillet, brown chicken in oil.  Remove and keep warm.  In the same skillet, saute peppers and prosciutto until peppers are tender.  Add garlic, cook 1 minute longer.

Add the tomatoes, broth, basil, oregano, and chicken.  Bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170 degrees.

Roasted Garlic Butternut Soup

I discovered that I like butternut squash last fall when I made soup.  I do love my soup.  Here's another one that uses an entire bulb of garlic...can't go wrong there.  A cup of this soup with 1 tbsp. crumbled blue cheese is 144 calories.  I may also try it with feta cheese because I like feta better than blue.

1 whole garlic bulb
1 tsp. olive oil
1 medium butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
l large onion, chopped
2 tbsp. butter
3 1/4 C. water
1 14.5oz. can low sodium chicken broth
1 tsp. paprika
1/2 tsp. pepper
1/4 tsp. salt
9 tbsp. crumbled blue cheese

Remove papery outer skin from garlic.  Do not peel or separate cloves.  Cut off the top of the garlic bulb.  Brush with oil; wrap in heavy duty foil.  Bake at 425 degrees for 30-35 minutes or until softened.  Cool 10-15 minutes.

Meanwhile, in a Dutch oven, saute the squash, sweet potato, and onion in butter until crisp tender.  Add the water, broth, paprika, pepper, and salt; squeeze softened garlic into pan.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.  Cool slightly.

In a food processor, process soup in batches until smooth.  Return all to pan and heat through.  Ladle into bowls, top with blue cheese.

Italian Pulled Pork Sandwiches

Here is a twist on pulled pork I haven't tried.  We have BBQ pork fairly regularly.  Have I mentioned that Chris buys A LOT of port roasts?  I have tried pulled pork with teriyaki and with ginger wasabi sauce.  I may go with hard rolls with this instead of soft buns that I usually serve with my pork.  I bet this will also be delicious on pizza like the ginger wasabi pork.  Stay tuned for a review!

1 tbsp. fennel seed, crushed
1 tbsp. steak seasoning
1 tsp. cayenne pepper
1 boneless pork roast
1 tbsp. olive oil
2 medium red or green peppers, thinly sliced
2 medium onions, thinly sliced
1 14.5oz.  diced tomatoes undrained
Rolls of your choice

In a small bowl, combine the fennel seed, steak seasoning, and cayenne if desired.  Rub over pork.  In a large skillet, brown roast in oil on all sides.  Place in a crock pot.  Add the peppers, onions and tomatoes; cover and cook on low for 8-10 hours or until meat is tender.

Remove roast, cool slightly.  Skim fat from cooking juices.  Shred pork with two forks and return to the slow cooker; heat through.

Roasted Tomato Bread Toss

U harvested my first golden tomato today.  It's too big for this recipe but I have some orange cherry tomatoes that would look great with the red ones in this recipe.

2lb. cherry or grape tomatoes (about 6 cups)
6 C. torn baguette or Italian bread
2-3 tbsp. olive oil
1/2 C. pitted Kalamata and/or green olives
2 tbsp. olive oil
2 tbsp. balsamic vinegar
4 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Position one oven rack in upper third of the oven.  Preheat oven to 400 degrees.  Lone 15x10x1 inch baking pan with parchment paper.  Wash tomatoes, pat dry with paper towels.  Arrange tomatoes in a single layer in prepared pan.  Place bread in a large bowl; drizzle 2-3 tbsp. oil over bread pieces.  Toss to coat.  Arrange bread in a single layer on another large baking pan.

Roast tomatoes on upper rack and bread on lower rack for 20 to 25 minutes.  Roast tomatoes just until skings begin to splity and wrinkle, gently stirring once.  Roast bread until lightly toasted stirring once.

Transfer bread and olives to tomatoe pan.  Combine remainin 2 tbsp. olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives and bread.  Toss gently, transfer to serv ing bowl.