Author: eatonedgecliff

Pork Medallions with Cranberries and Apples

Apple, Cranberries, Pork

Cooking Light

  • ½ cup apple juice
  • ½ cup chicken broth
  • 1 T brown sugar
  • 1 ½ t cornstarch
  • ½ t salt
  • ¼ t sage
  • 1/8 t ground black pepper
  • 1 (1 lb) pork tenderloin
  • 1 T all-purpose flour
  • 4 t olive oil
  • ½ c finely chopped onion
  • 1 cup thinly sliced peeled Rome apple
  • ¾ cup fresh cranberries

Combine first seven ingredients in a small bowl, stirring well.

Cut pork crosswise into 8 pieces.  Place each piece between 2 sheets of plastic wrap;  flatten each peace to ¾ inch thickness using a meat mallet or rolling pin.. Dredge each pork piece in flour.

Heat 3 t olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.  Add pork;  cook 2 ½ minutes on each side or until browned.  Remove from pan.

Add 1 t oil to pan.  Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.  Return pork to pan;  add juice mixture, apple, and cranberries.  Bring to a simmer;  cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.

4 servings

Chicken Broccoli Casserole

Broccoli, Cheddar Cheese, Chicken, Main Dishes

Kirsten Gail

  • 2 packages frozen broccoli, whole stalk
  • 4 whole chicken breasts
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 t. lemon juice
  • ½ t. curry
  • 2 cups soft bread crumbs
  • 1 cup grated cheddar cheese

Cook chicken for 20 minutes.  Remove from bone.  Thaw broccoli and separate, putting in bottom of casserole.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice, curry and spread of top of chicken.  Add bread and then cheese.  Bake at 350 for 35 minutes.

Mushroom Lasagna

Main Dishes, Mushrooms, Parmesan, Pasta

http://www.smittenkitchen.com
Serves 6 to 8 (more as a first course)

  • Salt
  • Olive oil
  • 3/4 pound dried lasagna noodles
  • 1 large clove garlic, minced
  • 4 cups whole milk
  • 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
  • 1 1/2 pounds cremini or portobello mushrooms
  • 1 cup freshly grated parmesan

Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

Chicken Artichoke Casserole

Artichoke, Chicken, Main Dishes, Mushrooms

Evie Davis

  • 3 lbs. Chicken
  • 1 ½ t. salt
  • ½ t. paprika
  • ¼ t. pepper
  • 8 T. butter
  • ½ lb. Mushrooms
  • 15 oz. Can artichoke hearts
  • 2 T. flour
  • 2/3 cup chicken broth
  • 3 T. sherry

Salt, pepper and paprika chicken.  Brown in 5 T. butter and put in casserole.  Sauté mushrooms for 5 minutes in 3 T. butter.  Sprinkle flour over mushrooms and stir in chicken broth and sherry and cook for 5 minutes.  Arrange artichokes over chicken, pour mushroom sherry sauce over chicken.  Cover and bake at 350 for 50 – 60 minutes.

Spinach Yogurt Soup

Rice, Soup, Spinach

Evie Davis

  • 1 small minced onion
  • 2 cloves garlic, minced
  • 2 packages frozen spinach
  • 2 quarts chicken broth
  • ½ cup uncooked rice
  • 2 cups plain yogurt

Sauté onion and garlic in small amount of oil in large pot.  Add spinach and cook down with the onion and garlic for a few minutes.  Add the broth, salt, pepper, seasoned salt etc..  (Season well – yogurt will neutralize flavor).  Add rice.  Simmer for 20 minutes or until rice and spinach are tender.  Turn off heat and let soup cool down to almost room temperature.  Whisk the yogurt for a minute or two and slowly pour and mix into the soup.  Reheat the soup slowly at low heat as the yogurt will curdle if brought to the boiling point.  (If the yogurt does curdle, the soup is still good).  Can also be eaten cold or at room temperature.

Uncle Tom’s Rice

Miscellaneous, Rice
  • 4 cups rice
  • ¾ cup butter
  • 1 t. salt

Melt butter in large pan.  Add 4 cups water, with 4 t. salt, bring to boil, pour in the rice and stir.  Put the lid on, turn heat down to simmer and cook for 20 minutes.  DO NOT PEEK!  When finished put clean dish towel over the top of the pan and put the lid back on.  Let sit for approximately 10 minutes.  Fluff with fork.

Roasted Root Vegetable Soup

Carrot, Leek, Onion, Potatoes, Squash

Mary Jo Boyd

In roasting pan, place:

  • 2 butternut squash, split, seeded, cavity-side up
  • 1 acorn squash, split, seeded, cavity side up
  • 2 sweet potatoes, halved, upside down
  • 2 leeks, halved lengthwise
  • 1 huge onion, in chunks
  • 4-6 shallots
  • 4-6 large carrots
  • 1 T butter, divided among squash halves
  • 1 T brown sugar, sprinkled on butter
  • 1-2 cups chicken broth

Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.

In stock pot, place

  • 1 T olive oil
  • 1 T butter
  • 4 – 6 large celery stalks, sliced
  • 2 cloves garlic, chopped

Braise slowly, stirring often for 15-20 minutes.

Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc.  Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste.  Cook slowly for 30-45 minutes to blend flavors.  Puree in batches and add

Linguine with Garlicky Clam Sauce

Clams, Garlic, Main Dishes, Parsley, Pasta, Wine

Bon Appetit

This is so good.  As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.

  • 12 oz. Linguine
  • 3 T. butter
  • 5 T. olive oil
  • 6 large garlic cloves, minced
  • 3 10 oz. Minced clams, drained, juices reserved
  • 1/3 cup dry white wine
  • 1 large carrot, coarsely chopped
  • 2 T. fresh oregano or 1 ½ t. dried
  • ½ cup chopped fresh parsley
  • salt and pepper

Cool linguine pasta until al dente.  Melt butter with oil in large skillet over low heat.  Add garlic until fragrant, approximately 1 minute.  Add juices reserved from clams, wine, carrot and oregano.  Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes.  Stir in clams and all but 1 T. of parsley.  Simmer until just heated through, 1 minute.  Season sauce with salt and pepper.

Drain linguine well; add to skillet of hot clam sauce.  Gently toss to blend.  Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley.  Serve immediately.