Braised Pork with Potatoes and Shallots

I thought this was a good recipe because it had both sweet potatoes and regular. D doesn't like sweet, so I figured he could pick them out of his, and I could have some.
He was unsure how coriander and fennel would work, but it did.  I really liked it. D thought the potatoes were on the mushy side.

If we have again, I think we should add steamed green beans at the last minute.

Braised Pork with Potatoes and Shallots

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 25 Mins
Yield: Serves 8 (serving size: 2/3 cup pork, 2/3 cup vegetables, and 1/4 cup sauce)

Use preground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.

Ingredients
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
3 pounds bone-in pork shoulder roast (Boston butt), trimmed
1 tablespoon olive oil
3/4 cup unsalted chicken stock
1/4 cup dry white wine
2 tablespoons lower-sodium soy sauce
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound baby Yukon Gold potatoes, halved
4 large shallots, peeled and halved lengthwise (about 4 oz.)
2 large fresh thyme sprigs
Fresh thyme leaves (optional)

Instructions 
Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.

Heat oil in a large nonstick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker; reserve drippings in skillet.

Add chicken stock, wine, and soy sauce to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook on low until pork and vegetables are tender, about 8 hours.

Transfer pork to a cutting board, and let rest 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on platter with vegetables; sprinkle with remaining 1/2 teaspoon salt. Garnish with thyme leaves, if desired. Serve with reserved cooking liquid.

Nutritional Information
Calories: 280; Fat: 9g; Satfat: 3g; Unsatfat: 6g; Protein: 23g; Carbohydrate: 24g; Fiber: 4g: Sugars: 4g; Added sugars: 0g; Sodium: 627mg: Calcium: 5% DV; Potassium: 12% DV

Cooking Light, October 2018

8 Smart Points (my additions/subtractions at 8 servings)

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

So I think that I liked this better than D did.  He thought the egg came out weird. I thought everything tasted really good.  I would have again.  It was originally for 2 portions, but again, when your chops come in a package of 3, make 3 and have lunch the next day.

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

Photo by ALB

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins

Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!

Adapted from Author: Sarah
Recipe type: Pork
Cuisine: Japanese
Serves: 3 servings

Ingredients
3 center-cut, boneless pork chops, pounded down to a centimeter thick (1 lb total)
salt and pepper
1/4 C flour, for dusting
1 egg
1 cup panko
oil, for frying (used Pam)
½ cup dashi stock or chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Mirin
2 large eggs
1 medium onion, thinly sliced
3 servings steamed white rice (1 1/2 C)
1 scallion, chopped

Instructions
Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.

Add thin, even layer of oil to a cast iron pan or skillet over medium heat (used Pam). The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.

While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan (can use the same pan) over medium heat (again with the Pam), and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.

9 Smart Points (my additions/subtractions at 3 servings)

Caprese Chicken and Orzo Skillet

I made this, and we didn't die.  It was actually pretty easy (especially with BC directing you).  I shocked myself how much I liked it, and I think I shocked D too.

I used a mozzarella "roll" because the pearls were $10.99.

We would have again.

Caprese Chicken and Orzo Skillet

Photo by ALB

Prep: 20 MIN
Total: 40 MIN
Servings: 4

Adapted from: Betty Crocker Kitchens

Ingredients
4 boneless skinless chicken breasts (1 1/4 lb)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoons olive oil
1 cup chicken broth
Add 4 cloves garlic, minced
Add 1/2 tsp dried Oregano
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup uncooked orzo
1 package (8 oz) fresh mozzarella pearls, drained
1/4 cup shredded fresh basil leaves

Steps
1. Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.

2. Add broth, tomatoes (and garlic and oregano) and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

3. Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Nutrition Information
Serving Size: 1 Serving
Calories: 560; Calories from Fat: 210; Total Fat: 23g; Saturated Fat: 2 1/2g; Trans Fat: 0g; Cholesterol: 140mg; Sodium: 1210mg; Potassium: 350mg; Total Carbohydrate: 34g; Dietary Fiber: 2g; Sugars: 3g; Protein: 53g

11 Smart Points (my additions/subtractions at 4 servings)

TURKISH LAMB GALETTE

Ground Lamb was on sale for $4/lb last week.  I bought some and decided we should have something new and different.  While looking around, I remembered we would have an extra pie dough because we had Tortiere last week.

D made it, and I think it was easy, because he didn't make any comments about the dough (this is usually the issue).  We figured out the points ahead of time and they were high, but despite how small it looked, 1/6 of the Galette was more than enough, if you have a salad to go with it.

We would have again.

TURKISH LAMB GALETTE

Photo by ALB

From: Climbing Grier Mountain
Yield: makes one 9-inch pie (6 servings)
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients
1 tbsp olive oil (didn't use)
1 lb ground lamb
1 garlic clove, minced
1/2 cup chopped red onion
2 tbsp drained and chopped sun dried tomatoes
2 hot cherry peppers, diced (used Hot Cherry Pepper Hoagie Spread- 2 TBSP)
2 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red pepper flakes
1 store bought 9-inch pie crust, thawed
1/4 cup shredded mozzarella
1/4 cup shredded mild cheddar cheese
1 egg whisked
Fresh chopped parsley, for garnish (didn't use)
salt and pepper to taste

Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.

In a large skillet preheated to medium high heat add the olive oil (use some sundried tomato oil if the lamb doesn't produce enough grease on its own), ground lamb, salt, and pepper. Using a wooden spoon break up the ground lamb and cook until no longer pink about four to five minutes. Next, add in the garlic and let it cook for a minute or two. Then add the red onion and sauté until softened about three minutes. Next, add in the sun dried tomatoes, hot cherry peppers, paprika, cumin, coriander, and red pepper flakes. Stir to make sure all the ingredients are combined. Continue to sauté for another couple of minutes.

Roll the pie crust out on the prepared baking sheet. Using a slotted spoon, spoon the lamb mixture into the center of the pie crust leaving a one inch border. You might have some mixture leftover and that’s okay. Use the leftovers up in some scrambled eggs! Top with lamb mixture with mozzarella and cheddar cheese. Fold the pie crust in towards the filling creating a rustic border. Brush the galette with the egg wash and then bake for about 20 minutes or until the galette is golden brown and the cheese has melted. Garnish with fresh parsley!

13 Smart Points (my additions/subtractions at 6 servings)

Szechuan Beef Takeout

I saw this recipe last week, and asked D to make it. He makes Szechuan Pork a lot, so I thought beef would be a little change.  We both like it a lot.  It had a little heat, but nothing mind blowing.

We had with rice, and would have again.

Szechuan Beef Takeout

Photo by ALB

Prep Time: 15 minutes
Cook Time: 20 minutes
Adapted from Sndwchs, etc.

Yield: 4

Ingredients

For the beef:
1.5 lbs. steak (I used flank)
1 tablespoon low sodium soy sauce
1 tablespoon white wine
2 tablespoons cornstarch
2 tablespoons sesame oil
For the veggies:
3 celery stalks, julienned
1/2 cup shredded carrots
3 green onions, sliced into 1/2 inch pieces, whites and all
1 inch fresh ginger, grated
1/2 cup green beans
For the sauce:
1 teaspoon crushed red pepper flakes
1/2 teaspoon Szechuan Seasoning
2 cloves garlic, minced
2 tablespoons packed brown sugar
1 tablespoon Sriracha
4 tablespoons low sodium soy sauce
1 tablespoon vinegar
2 tablespoons water

Instructions
Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.

Mix all your ingredients for the sauce in a bowl.

Next put the sesame oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)

Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate. Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.

Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), add your Szechuan sauce and cook for an additonal minute.

Toss in the beef, mix well and serve over white rice.

9 Smart Points (my additions/subtractions at 4 servings)

Brazilian Chicken with Coconut Milk

Make this with Rice. It is good.

Brazilian Chicken with Coconut Milk

Photo by ALB

4 servings
Prep: 15m
Cook: 30m
Ready In: 45m

Ingredients
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh cilantro
Add 1/2 pound of steamed green beans

Preparation
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

5 Smart Points (my additions/subtractions at 4 servings)

Tomato Spinach Chicken Spaghetti

This is one of those recipes that had been floating on Pinterest.  D and I finally put it on the menu.  I thought it was off that it had sun-dried tomatoes and regular tomatoes, but it worked out. 

I would have again.

Tomato Spinach Chicken Spaghetti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time 30 mins

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 servings
Calories: 532 kcal
Adapted from: Julia

Ingredients
1/4 cup sun-dried tomatoes chopped, drained of oil
1 tablespoons olive oil drained from sun-dried tomatoes
3/4 lb chicken boneless and skinless breasts, chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes chopped
1/4 cup fresh basil leaves chopped
10 oz spinach fresh
3 garlic cloves chopped
8 oz spaghetti pasta
4 tablespoons Parmesan Cheese

Instructions
Start water for pasta.

Add chopped sun-dried tomatoes and 1 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken, red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.

Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.

At this point, when the pasta and vegetables are off heat, add Parmesan Cheese.

8 Smart Points (my additions/subtractions at 4 servings)