Cooking Hussy

Tasty

Guest Chef: Cousin Matt’s Pork Loin April 28, 2009

Filed under: Main Dish — cookinghussy @ 8:08 pm

cousin-matts-pork-loin-pan

Several weeks ago, while home for a couple’s shower, I got to talk to my cousin Matt about food. He told me about a recipe of his that involved pork loin, which I randomly had in my freezer (very rare for me). I decided to try and piece together the recipe when I got home the next week. Oh boy. This recipe is so IOWA. Meat, potatoes, all baked together in a casserole like recipe?! But it was very very delicious and I can’t help but love a meat and potato meal every once in a while.

cousin-matts-pork-loin

  • pork tenderloin
  • egg white
  • flour
  • onion
  • 4 medium yellow potatoes
  • 1 can cream of roasted mushroom soup
  • cayenne

Start by slicing the pork tenderloin, about 1/2 to 3/4 inch thick. Dip in whipped up egg white, then in flour, and finally throw on a hot pan with lots of hot oil. Fry each side until it’s brown and yummy looking. In the same pan, toss in 1 to 2 onions, diced up, with a little more oil if needed. Cook until they start to brown. Take out of the pan and add the potatoes, diced up. Cook for a few minutes, just getting some sides brown. In that pan, mix in the onions, salt and pepper, a big of cayenne and the mushroom soup. Pour into a baking dish. Layer on the fried up pork and put into an oven at 350 for about 30 minutes. Enjoy with some steamed kale!

Notes: Very good. Thank you Matt!

Servings: 6 entree servings

 

Creamy Gnocchi with Corn and Kale April 21, 2009

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:55 pm

creamy-gnocchi-with-corn-and-kale

I made my first white sauce! I didn’t even follow a recipe. Well, I did glance at one just to make sure I wasn’t about to make a pot of gross. And you know what? This dish was divine. Creamy and delicious, and used up corn AND kale. Instead of serving this sauce over pasta, I served it over whole wheat gnocchi (store bought, I don’t make that kind of thing!). Alright, let’s jump right into one of the few Kateri creations on this blog.

  • 2 C. corn
  • 1 bunch kale
  • 2 T. butter
  • 2 T. white flour
  • 1 C. warm skim milk
  • 3/4 C. heavy cream
  • salt/pepper
  • parmesan cheese – grated (to taste)
  • 1 package whole wheat gnocchi

In a sauce pan, heat up the butter. Once its melted and starting to bubble, whisk in the flour. You made a roux! Pour in 1 cup of warm milk. Whisk it. Whisk it good. Now whisk in the heavy cream. Make sure the heat is low. Season with salt and pepper and set aside (leave on low until ready to add to the corn/kale.

In a saute pan, heat a bit of oil and toss in the corn. Mine was frozen so I let it cook a bit longer. Then toss in the cleaned and bite sized kale. I rinsed mine but left some water on it. It helped to steam the kale a bit. Saute until all the kale is a nice dark green. Then mix in the white sauce. Stir and add some finely grated parmesan. Taste and season with salt and pepper.

Cook the gnocchi according to package direction. Make the sauce first so the gnocchi doesn’t sit around. Pour sauce over gnocchi and enjoy!

Notes: Clearly I liked this dish and am proud of it, but it involves butter and heavy cream! Not a regular meal for us.

Servings: 3-4 entree servings

 

Soup! April 19, 2009

Filed under: Soup/Stew — cookinghussy @ 6:32 pm

soup

Yes, the recipe name is soup. Why? Because I made this over two weeks ago and have no idea what’s in it. I can make out corn (from a seemingly never ending bag of frozen corn from our produce delivery).  I am also thinking a large head of bok choy, and definitely some chorizo. Beyond that, it’s just a guess. Paprika? Onion and garlic? I don’t know! What I do know is that warm weather is almost here, it’s so close! We will be eating a lot less soup. So, enjoy this picture of one of our last winter soups.

 

Napa Cabbage and Carrot Saute April 16, 2009

Filed under: Salad/Side,Vegetarian — cookinghussy @ 8:19 pm

nappa-cabbage-and-carrot-saute

A nice side dish for a dinner with actual meat! I had a pork tenderloin in the freezer and it was in need of a nice, hearty side. This quick saute had a light but enjoyable flavor. It’s cabbage, so it’s filling.

  • 1 head napa cabbage
  • 1 large carrot
  • garlic
  • oil
  • salt/pepper

Slice up the napa cabbage and clean well. Peel the carrot and slice into thin sticks. Heat a bit of olive oil in a pan. Toss in the carrots first and then the cabbage after a few minutes. Add the garlic for the last 3 minutes or so. Season with salt and lots of pepper. Enjoy!

Servings: 2 BIG sides, 4 normal person sides

 

Red Lentil and Swiss Chard Curry April 12, 2009

Filed under: Main Dish,Vegetarian — cookinghussy @ 12:18 pm

red-lentil-and-swiss-chard-curry

Oh boy. What a simple, fast and filling meal, and look how pretty! The swiss chard had been in the fridge maybe a day too long, so it was starting to get a little sad. But tossing it in withe some well flavored red lentils made for a nice, healthy meal. Mmmm! Vegetarian dinner.

  • 1/2 pound red lentils
  • 3/4 can lite coconut milk
  • 2 C. water or vegetable broth
  • 1 small red onion
  • 1 T. curry paste
  • 1 bunch swiss chard – chopped into pieces and cleaned

In a big pot, heat a little oil and fry up that diced red onion. After the onion is cooked, toss in the sorted and cleaned lentils. Stir for a minute or two and pour in the coconut milk and water. Bring to a boil and reduce heat. Add the curry paste, adding more to taste. Cook until the lentils are nice and soft. Add more water if needed. For the last 5 minutes toss in the swiss chard and any salt or pepper to taste.

Servings: Two big dinner servings

 

Corn and Arugula Frittata April 8, 2009

Filed under: Main Dish,Vegetarian — cookinghussy @ 7:33 pm

arugula-and-corn-frittata-pan

We got a bag of frozen corn and some arugula in our weekly box and I made this frittata up in my mind. I’ve been doing that more, making things up. It’s scary and delicious. This recipe turned out very well! Turns out eggs go with anything.

corn-and-arugula-frittata

  • 4 tiny red onions – sliced (size of shallots)
  • 1 C. + frozen corn
  • 5 whole eggs
  • 3 egg whites
  • splashes of milk
  • 1 bunch arugula – washed
  • blue cheese

In a cast iron skillet, heat up some oil and saute the onion. Once cooked, toss in the frozen corn and cook for about 4 – 5 minutes to make sure they are all toasty. Season with salt and pepper now. Mix in the cleaned up arugula, heat for a minute and then pour in the whisked eggs and milk. Cook for about 5 minutes on the stove top. Break off some blue cheese and sprinkle the top of the frittata. YUM.

Bake at 350 for about 10 – 15 minutes or until everything is cooked and then brown the top with the broiler.

Notes: Yum! Best served right out of the oven, but I also ate some left overs and it was still good.

Servings: 6 slices

 

Grated Radish with Soy Sauce and Sesame Oil April 6, 2009

Filed under: Salad/Side,Vegetarian — cookinghussy @ 7:08 pm

radish-with-soy-and-sesame

I came across an article in Slate about the problem produce that some people receive in their CSA/local produce delivery. I admit that I’ve tossed at least one rutabaga, but this woman had issue with parsley. Parsley?! Sheesh. Anyway, she called up Mark Bittman (as you do) to ask him what vegetables he has issues with. None. He threw out some ideas for some of her problem produce, including radishes. This “recipe” came from that one line from Bittman from that article.

  • 1 bunch fresh radish – grated
  • several splashes of soy sauce
  • one splash of sesame seed oil

All you do is grate and mix.

Notes: So easy and it’s going to be a favorite summer snack.

Servings: 1 afternoon snack.