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German Potato Salad

Really good. Adapted (just slightly) by LKD from Authentic German Potato Salad. Serves 4-6.

  • 24 oz. diced peeled potatoes
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 1/4 cup cider vinegar
  • 2 tablespoons water (use potato cooking water)
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Directions

  1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, reserving 2 Tbs. cooking water, and set aside to cool.
  2. Fry the bacon in a large deep skillet over medium-high heat until browned and crisp, turning as needed. Remove from the pan and set aside.
  3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, cooking water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
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Baby Arugula Salad

A family favorite. From The Chew, http://abc.go.com/shows/the-chew/recipes/buttermilk-roasted-chicken-with-baby-arugula-salad-clinton-kelly

Dressing ingredients:
1 clove garlic (minced)
1/4 cup lemon juice
1 tablespoon mayonnaise
1/4 cup olive oil

Salad ingredients:
4 cups baby arugula (I use 1/2 of a 7oz. package of TJ’s organic)
1 avocado, diced
1/4 cup chopped walnuts
1/4 cup crumbled blue cheese
Kosher salt and freshly ground black pepper (to taste)

 

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Asian Lettuce Wraps

PF Chang’s Chicken Lettuce Wraps. A copycat recipe that you can easily make in just 20 minutes.
Yield: 4 sevings.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha or other hot sauce, or more to taste (optional)
  • 1 (8-ounce) can water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce (we prefer leaf lettuce)

DIRECTIONS:

  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon a tablespoon or two of the chicken mixture into the center of a lettuce leaf, taco-style.

From http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

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Roast Pork Tenderloin with Pomegranate Sauce

Adapted by LKD from https://www.weightwatchers.com/us/recipe/roast-pork-tenderloin-pomegranate-sauce/57dfd0787cbbe15f6f880d57. I increased the sauce ingredients from what is listed.

Ingredients

  • 4 tsp olive oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp curry powder
  • 2 (or more) pound pork tenderloin
  • 2 Tbsp chicken broth
  • 1 Tbsp dry sherry
  • 1/4 cup pomegranate molasses
  • 1 Tbsp Dijon Mustard
  • 1 1/2 tsp balsamic vinegar
  • 1 pomegranate, seeded (about 9 oz – yields 3/4 c seeds) (I did not use)
  • 2 Tbsp fresh parsley, chopped

Instructions

Put a 10-inch cast-iron skillet in oven. Preheat oven to 450°F.

Combine oil, salt, pepper and curry powder in a small bowl. Dry pork with paper towels; rub curry mixture all over tenderloin. Transfer tenderloin to hot skillet; roast 10 minutes.

Carefully turn pork over using a spatula and fork – bottom side will be seared and browned. Reduce oven temperature to 400°F; continue roasting until pork reaches internal temp of 145°F to 160°F, 10-15 minutes (to check for doneness, insert an instant read thermometer into dead center of tenderloin without touching skillet). Transfer pork to a platter to rest (minimum of 3 minutes); place skillet on a cold stovetop burner.

Add broth and sherry to skillet; stir to loosen pan drippings. Stir in molasses, mustard and vinegar until warmed through (residual heat from skillet will provide enough warmth).

Slice pork into 1/2- to 3/4-inch-thick slices. Stir any pork juices that accumulate on platter into sauce. Spoon sauce over pork; serve sprinkled with pomegranate seeds and parsley.

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Pressure Cooker Beef Shanks (Osso Buco)

From Dad Cooks Dinner: http://dadcooksdinner.com/2011/10/pressure-cooker-beef-shank-osso-bucco.html/. I use an immersion blender on the sauce after de-fatting. The sauce is absolutely delicious served on mashed potatoes, cauliflower rice, roasted vegetables, or just about anything. I usually skip making the gremolata.

Ingredients

  • 1 teaspoon vegetable oil
  • 6 thick beef shank slices (1 1/2 to 2 inches thick)
  • 3 teaspoons Diamond Crystal kosher salt
  • 1 1/2 teaspoon fresh ground black pepper
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 2 sprigs thyme (or 1 teaspoon dried thyme)
  • 1/2 teaspoon kosher salt
  • 1 cup chicken stock (preferably homemade, but I usually use Better Than Bouillon)
  • 1/2 cup dry white wine (I use red wine, since that’s what I usually have open)
  • 15 oz can diced tomatoes

Gremolata

  • 1 clove garlic, minced
  • zest of 1 lemon
  • 1 cup parsley leaves

Directions

  1. Season and sear the shanks in two batches: Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 teaspoons salt and 1 1/2 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
  2. Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with 1/2 teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
  3. Pressure cook the shanks: Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in a stovetop PC, 36 minutes in an electric PC. Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
  4. Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.
  5. Prepare the sauce: Remove the shanks to a serving platter. Use an immersion blender to make a smooth sauce. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremolata on top.

Safety tips for using a pressure cooker:

  • After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
  • Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.
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Chicken Fajitas

For 2-3 lbs. boneless, skinless chicken. Buy sliced chicken breasts or chicken cutlets at NB.

Marinade

  • 1/2 c. orange juice
  • 1/2 c. lime juice
  • 1/2 small onion, coarsley chopped (about 1/4 cup)
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 1/4-1/3 c. olive oil

Put all marinade ingredients except oil into blender. Blend until smooth. With machine running, add oil in a slow, steady stream. Marinade will thicken slightly. Pour over chicken in a large ziplock bag (set in a baking dish i ase of leaks), and mix gently to make sure all chicken is evenly coated. Refrigerate for 4 to 6 hours. Grill over medium-high heat for just a few minutes per side. Slice and serve in warmed tortillas with choice of condiments.

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Pressure Cooker Carnitas

From https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/. This is really, really tasty; I made it exactly as written except my pork roast was 4.75 lbs., reduced the liquid after cooking and degreasing to 1 cup and poured it all over the shredded pork before broiling, and broiled for 5 minutes between stirs (not 10, or it will burn!)

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (I used a 4.75 lb. butt roast, no increase in other ingredients – worked great)
  • 1 onion, sliced
  • 3 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick (3 inch)
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice

Directions

  1. Whisk together oil, salt, cumin, chile powder, and pepper.
  2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
  3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
  4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
  5. Preheat broiler to high with rack 6 inches from element.
  6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
  7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
  8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.

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Happy Wife, Happy Life Chocolate Cake

A most excellent chocolate cake, simple and straightforward to make. I made it exactly as written and the only thing I changed was to add a pinch of salt to the frosting ingredients. From Small Victories: Recipes, Advice and Hundreds of Ideas for Home-Cooking Triumphs, by Julia Turshen. Comments in the recipe are Turshen’s. Makes one two-layer 8-inch cake.

http://www.jsonline.com/story/life/food/recipes/2016/09/13/happy-wife-happy-life-chocolate-cake/90122810/

Cake:

  • 1¼ cups flour
  • 1 cup sugar
  • ¾ cup (72 grams)Dutch-process cocoa powder (such as Guittard or Droste), sifted if lumpy
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 cup strong black coffee, at room temperature
  • 1 cup buttermilk or plain yogurt
  • 1 teaspoon vanilla extract

Frosting:

  • ¾ cup semisweet chocolate chips or roughly chopped semisweet chocolate (131 grams)
  • ¾ cup sour cream, at room temperature
  • 1 tablespoon maple syrup
  • Pinch of salt

Filling:

  • ½ cup raspberry jam, stirred until smooth (seeded or seedless, whatever your preference)

Make cake: Preheat your oven to 350 degrees. Use your hands to butter the bottom and sides of two 8-inch cake pans, then line bottom of each with a circle of parchment paper. For good measure, butter the parchment paper.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add melted butter, eggs, coffee, buttermilk, and vanilla and whisk until batter is smooth. Divide batter evenly among prepared cake pans.

Bake in preheated oven until cakes are firm to the touch and a toothpick inserted into center comes out clean, about 30 minutes. Transfer cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen edges of cakes from pans and invert them onto a work surface (you might need to give the pan a little whack). Peel off and discard parchment.

Make frosting: Meanwhile, bring a small pot of water to a boil and then lower heat to a simmer. Put chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl — if it does, simply pour some out). Stir until chocolate is melted. (Alternatively, you can melt chocolate in a microwave in 15-second increments, stirring between increments.) Remove from heat and whisk in sour cream, maple syrup, and salt. Frosting should be smooth and quite silky. Refrigerate frosting until the cakes have cooled. It will thicken as it cools (a good thing).

Once the cakes are cool, put one on a serving platter upside down so that the flat side is facing up. Spread jam over the top. (It will be pretty thick, but will meld with the cake as it sets.) Put second cake on top of the jam-slathered cake, again flat-side up. (If jam makes the layers slip and slide a bit, use a couple of skewers to hold layers together while you frost sides and then remove the skewers to frost the top).

Using a small offset spatula or a dinner knife, spread frosting all over side and top of cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.

Let the cake sit about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside, if you’d like.

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Cold Sesame Zucchini “Noodles”

Recipe from Monica Reinagel, the Nutrition Diva

  • 2 medium zucchini, cut into noodles with spiralizer (I buy two containers of already-spiraled noodles at Nature’s best)
  • 1 c. frozen edamame (buy at Trader Joe’s)
  • 1/2 cucumber, cut into matchsticks or thin slices (I use 1 or 2 Persians, seeds cut out)
  • 2 scallions, thinly sliced
  • Handful of cilantro, rough-chopped

Dressing ingredients

  • 3 Tbsp peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp chili paste (or other hot sauce)
  • 1 Tbsp grated ginger
  • 1 Tbsp sesame oil
  • 1 tsp honey (Optional)

Place zucchini noodles into colander set in a bowl, sprinkle with salt, sand let sit for 20 minutes. In microwave-safe bowl, microwave edamame for 3-4 minutes. Let cool a few minutes, and then add cucumber and green onions.

In separate bowl, combine dressing ingredients. Squeeze zoodles to get rid of excess water. Add to vegetable mixture. Pour over vegetables, and mix to coat. Top with cilantro. Serves 2.