Turkey (or pork) Lettuce Wraps

Slightly modified from Lynda Balslev

Serves 4

Sauce

1/4 cup low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sweet chili sauce
1 tablespoon sesame oil
2 teaspoons cornstarch
1/2 teaspoon kosher salt

Filling

2 tablespoons olive oil, divided
1 pound ground turkey, preferably dark meat (or ground pork)
1 large carrot, finely diced
1 large celery stalk, finely diced
1 small red bell pepper, finely diced
2 to 3 scallions, white and green parts divided, thinly sliced
3 garlic cloves, minced or pushed through a press
1 tablespoon finely grated peeled fresh ginger
1/3 cup fresh cilantro leaves and tender stems, chopped

Butter lettuce leaves
Sriracha sauce, for drizzling

Combine the sauce ingredients in a bowl and whisk to blend.

Heat 1 tablespoon oil in a skillet over medium heat. Add the turkey (or pork) and cook, stirring to break up any clumps, until no longer pink and beginning to brown in color, 5 to 7 minutes. Transfer the meat to a bowl.

Add 1 tablespoon oil to the same skillet. Add the carrot, celery, red bell pepper and white scallions. Saute over medium heat until the vegetables are bright in color and crisp-tender, 2 to 3 minutes.

Add the garlic and ginger and saute until fragrant, about 30 seconds. Return the meat to the skillet and stir in the sauce. Cook until the sauce thickens and to blend the flavors, 3 to 4 minutes, stirring frequently. Remove the skillet from the heat and stir in the cilantro and green scallions.

To assemble, spoon the filling into a lettuce leaf. Drizzle with Sriracha if desired. Wrap and eat.

I actually like it better as a rice bowl, with shredded stir-fried zucchini and drizzled with Trader Joe’s Chili Onion Crunch.

Smitten Kitchen Fettuccine with White Ragu

from “Smitten Kitchen Keepers: new classics for your forever files” by Deb Perelman

serves 4-6

2 Tablespoons olive oil
1 small onion, finely chopped
1/2 cup finely chopped carrot (omit for Sean)
1/2 cup finely chopped celery
2 garlic cloves, minced
Kosher salt, freshly ground black pepper, and red pepper flakes
1 pound ground pork
1/4 cup dry white wine (I used a couple of tablespoons of white Modena vinegar)
1 cup chicken broth
1/2 cup milk
1 bay leaf
water, as needed
1/4 cup heavy cream
1/2 pound dry fettuccine, or 1 pound fresh
1/2 cup finely grated Parmesan, to serve
2 tablespoons minced fresh parsley, to serve

Build the sauce:

Heat a medium-to-large heavy pot or Dutch oven (4-5 quarts) over medium-high heat. Add 2 tablespoons olive oil, and once it is warm, add the onion, carrot, celery, and garlic; season well with salt and black pepper and/or pepper flakes, to taste. Cook, stirring occasionally, for 10 minutes, until the vegetables are lightly browned all over. Don’t worry if anything sticks. Add the pork, season it generously with salt and pepper, and cook, breaking it up with your spoon, it until it has browned, about 8-10 minutes. Add the wine (or vinegar) and scrape up any stuck bits; cook until the wine disappears (1-2 minutes). Add the broth, milk, and bay leaf, and bring to a simmer; then reduce the heat to the lowest simmer, leaving the lid off. Congratulations, you’ve now reached the “walk away” portion of the recipe.

Cook the ragu:

Here’s how the next 1 to 1.5 hours will go: Keep a glass of water by the stove. Check in on the sauce from time to time, adding more water if needed to keep it loose, but not enough to submerge the meat (which would boil, not braise–shudder). Taste it from time to time, and add more seasoning if needed. The sauce is done with the meat tastes tender, butter, and rich; this takes 60 to 90 minutes. There’s little harm in going a little longer (up to 2 hours) if real life is more interesting. Do a final taste for seasoning, and cook any remaining liquid down to a saucy puddle. Remove from heat; discard the bay leaf. Add the cream, and stir to combine.

To finish:

Cook your pasta 1-2 minutes shy of done in well-salted water. Before you drain it, ladle a cup of the pasta water int a glass by the stove. Drain the pasta, and add it directly to the ragu, along with a quarter to a half of the reserved water. Cook the pasta and sauce together until the pasta is as as done as you like it, adding more pasta water if needed to keep it moving. Serve in wide bowls, finished with Parmesan and parsley as desired.

Sean = yes

Sam = OK

Cal Peternell’s Mushroom Meatballs

Slightly adapted from Burnt Toast and Other Disasters by Carl Peternell

6 servings

2 cups fresh or 1 cup dried breadcrumbs, plus more as needed
1/3 cup whole milk, plus more as needed
1 medium yellow onion, peeled
12 ounces large button mushrooms
2 Tablespoons cooking oil, olive or vegetable, plus more as needed
kosher salt
1 pound ground turkey
1/2 pound ground pork
ground black pepper
2 eggs
2 garlic cloves, pounded with a pinch of salt
2 Tablespoons chopped fresh parsley leaves (I left these out for Sean’s sake)
2 Tablespoons chopped fresh mint leaves or 1/2 teaspoon dried mint (ditto)
1/2 cup grated Parmesan or Grana Padano cheese
2 cups tomato sauce (optional)
1 1/2 pounds pasta (optional)

In a medium bowl, combine the bread crumbs and milk and set aside to soak. (Have some extra bread crumbs on hand in case you nee to adjust the meatball mixture later.)

Using the large holes of a box grater, grate the onion and the mushrooms. Heat a large skillet over high heat, add the oil, then add the grated onion and mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid from the onion and mushrooms has evaporated, about 10 minutes. Set aside to cool completely.

Meanwhile, in a large bowl, combine the ground meats with 3/4 teaspoon salt, pepper, eggs, garlic, parsley & mint (if using), and cheese. Squeeze any excess liquid from the breadcrumbs and add them and the cooled mushroom mixture to the bowl. Use a large fork to mix well so that everything is well distributed. Remember that over-handling ground meat can make it tough. If the mixture seems too wet, add more bread crumbs.

Heat a small skillet over medium heat and add some oil. Make a tiny taster patty and fry in oil on both sides until cooked through. Let cool a little, then taste. Adjust the meatball mixture as needed for texture and seasoning.

Preheat the oven to 375 degrees F. You’ll need two large rimmed baking sheets, sprayed with olive oil spray. Put the oven rack in the middle position. Using your hands form the mixture into ping-pong ball or golf-ball sized meatballs, half on one sheet and half on the other, leaving as much space between them as possible. When the oven is hot, put in the first tray, for 8 minutes or until the meatballs are nicely brown on the bottom. Carefully turn each one over, then cook about 5 minutes more, until cooked through (cut one to check). Keep track of how long that took and do it again for the second tray of meatballs.

Serve however you like, perhaps with pasta and marinara sauce, or in a sandwich with marinara and melted cheese.

Bacon

Pork bacon

At the store: check the packages and select the meatiest bacon.

When ready to cook: Open the package and take out all the slices of bacon in one block.

With a sharp knife, cut the whole block of slices in half cross-wise. You will now have twice as many short slices. These shorter slices are easier to manage in the pan and to get them cooked evenly. Trim large areas of fat from the sides and ends of the slices. Wrap the fat scraps tightly in the bacon packaging, secure with a rubber band, and throw in the garbage can outside.

Place a large cast-iron or non-stick skillet on the stove and turn on the heat to medium. Lay as many trimmed slices in the cold pan that will fit without touching each other. Let the slices cook on the first side for a few minutes, then turn with a fork. Repeat cooking and turning until the slices are as done as you like.

Cover a large plate with three layers of paper towels. Lay the cooked bacon on the paper towels in a single layer to drain.

Under your sink you should keep an empty rinsed-out can from soup or tomatoes or beans. Now get out that can and put it in the sink. Cover the bacon pan handle with a potholder, grab the pan and take it over to the sink and pour the bacon grease into the can. (Grease/drippings should never be poured down the sink to avoid clogging the plumbing. Bacon grease will solidify completely within several hours. Drippings from cooking chicken may stay a bit liquid so be careful not to knock over the can.)

Return the pan to the stove and cook the remaining bacon in batches. (I recommend cooking the whole package of bacon in one session.)

Put the bacon grease can back under the sink. (When the can is eventually full, put it into a plastic bag [a newspaper bag, or a bread bag is good], twist the bag at the top of the can, pull the top of the bag back over the can, and secure the bag with a rubber band around the can. Take this carefully out to the garbage and put it in the garbage can right-side up.)

Refrigerate leftovers.

To reheat slices: warm in a pan on the stove; or put on a plate, cover with a paper towel, and microwave for a few seconds at a time until as hot as you like.

Turkey bacon

At the store: select a package without any large white bits appearing in the bacon slices – they could be bone or cartilage, which you don’t want to eat.

When ready to cook: Open the package. Place a large cast-iron or non-stick skillet on the stove and turn on the heat to medium. Lay as many slices in the cold pan as will fit without touching each other.

Place a large cast-iron or non-stick skillet on the stove and turn on the heat to medium. Lay trimmed slices in the cold pan so they are not touching each other. Let the slices cook on the first side for a few minutes, then turn with a fork. Repeat cooking and turning until the slices are as done as you like.

Cover a large plate with three layers of paper towels. Lay the cooked bacon on the paper towels in a single layer to drain.

Repeat with remaining bacon.

Turkey bacon is best served immediately. It gets rather hard and leathery when reheated so I don’t recommend cooking it ahead to serve another day.

Pan-Seared Pork Tenderloin Medallions

From Cooking Light

Serves 3-4

1 pork tenderloin
olive oil
salt
pepper
garlic powder

Remove the silverskin from the pork.  Film a 12″ skillet (I prefer cast iron) with olive oil and place it over medium-high heat.  Slice the pork crosswise into 12 equal pieces.  Press the slices down with your palms to flatten.  Sprinkle the tops with salt, pepper and garlic powder according to your preference.  Place 6 slices in the skillet, seasoning side down.  Set a timer for 3 minutes.  Season the tops with salt, pepper and garlic powder.  When the timer goes off, turn and cook another 3 minutes.  Let rest a minute or two, then serve.

Roast Pork Loin

Pat pork dry with paper towel. Salt & pepper the roast.  Place roast in a shallow pan and roast at 350 degrees for 20 minutes per pound, until internal temperature on a meat thermometer reads 145 degrees. Remove roast from oven; let rest about 10 minutes before slicing to serve.

Pasta with Italian Sausage and Broccoli (aka Broccoli Sausage Pasta)

Super easy, delicious, quick, fairly healthy, and inexpensive!  What more could you ask?

Serves 3

1/3 to 1/2 lb rigatoni or other shaped pasta
3 cups small broccoli florets
1 or 2 Italian sausage links (I like chicken sweet Italian)
2 Tablespoons olive oil
1/2 teaspoon garlic powder
Parmesan, ground black pepper, and red pepper flakes, for serving

Set a large skillet over medium-high heat, remove sausage from casing, and crumble into the skillet.  Brown well, stirring as needed, breaking into bite-sized pieces.  Drain any excess fat and keep warm in the skillet over low heat.

Meanwhile:

Method 1) Fill a large pot half-full of water, add a teaspoon of table salt and the pasta, set over high heat, and cover.  When the pasta is almost done, add the broccoli, and continue to cook until the broccoli is the way you like it. Drain the pasta and broccoli and finish the dish.

Method 2) If you have a pot with a pasta insert, try it this way:
Use the new method of putting the pasta in the pot, cover with 1″ of water, add salt, and set on the stove on high.  When the water has started to boil, add the pasta insert with your broccoli in it and cook until the broccoli is done to your taste.  Then remove the pasta insert and broccoli and cover the broccoli with ice cubes if you want to stop the cooking sooner than later.  When the pasta is done to your liking, drain it (not completely) and finish the dish.

To finish:

When the sausage is fully cooked, add the pasta and broccoli to the skillet , along with the garlic powder and olive oil.  Stir well until the pasta is coated with oil.  Serve with Parmesan, ground black pepper and red pepper flakes.

Barbecue Pulled Pork Sandwiches

Slightly adapted from a recipe from Meal Makeover Moms’ “No Whine With Dinner”

Makes 8 Servings

• 2½ pounds pork loin, trimmed of fat and cut into 3 pieces
• 1 large carrot, peeled and shredded (about 1 cup)
• 1 large red bell pepper, cut into 1/4-inch dice (about 2 cups)
• 1 medium onion, cut in half across the equator and sliced into 1/4-inch strips
• 6 oz barbecue sauce
• 8 whole wheat hamburger buns, lightly toasted

1. Put the pork, carrot, red bell pepper, onion, and barbecue sauce in a 5- or 6-quart slow cooker and stir to combine. Cover and cook on low until the pork is tender, 6 to 8 hours.
2. When the meat is done, drain off juice as desired. Use two forks to pull the meat into shreds.  Stir until well combined, adding more sauce as desired.  Divide the pork mixture evenly between the hamburger buns and serve.

Ma  yes
Sam  so-so
Anna  so-so
Da   yes

Kalamata Cavatini

This dish was inspired by Mama Ang’s Cavatini at Just a Pinch, Baked Ziti by Jeanne Lemlin and my own ideas. Scroll all the way down for a vegetarian version.  The photo is of the first time I made it, before I got the olive inspiration.

3 links sweet Italian turkey or chicken sausage, casings removed
1/2 pound lean ground beef
2 teaspoons olive oil
1 green or red bell pepper, chopped fine
1 large yellow onion, chopped fine
1/2 pound mushrooms, chopped
1 jar pasta sauce
1 cup elbow macaroni
1 cup penne
1 cup rigatoni
2 cups shredded Muenster
16 oz. low-fat cottage cheese (optional)
1 teaspoon Italian seasoning (or a combo of basil and oregano)
1/2 cup quartered kalamata olives
1/4 cup Parmesan + more to pass at the table
fresh chopped basil and/or parsley for topping each serving, if you like

Oil a tall 9×12″ pan.

Fill a pasta pot 2/3 with water, add a teaspoon of salt, and bring to a boil over high heat.  Add pasta and cook 10 minutes or until al dente.  Drain well and set aside.

Meanwhile, brown meat in a large skillet, breaking into small bits.  Remove meat, set aside.  Wipe out the pan and set it back on the burner.  Add the olive oil, onion and green pepper.  Saute until soft, then add the mushrooms and saute another 3 minutes.  Stir in the olives, if everybody likes them.  If not, use them as topping on part of the dish before baking.

Combine the shredded cheese, optional cottage cheese, and Italian seasoning in a medium-sized bowl.

Put the pasta, meat, vegetables and the jar of sauce into the pasta pot and stir well.

Put half the pasta and sauce mixture in the bottom of the pan.  Top with half the cheese mixture.  Add rest of the pasta & sauce, then the rest of the cheese mixture.  Top part of the casserole with olives if not everybody likes them.  Sprinkle 1/4 cup parmesan over everything.

Oil (or spray) a piece of aluminum foil and cover.  Bake at 350 degrees for 35 minutes.  Let stand for 5-10 minutes before cutting.

 

Vegetarian Version 6/10/17:

2 cups each Trader Joe’s Fusilli, DeCecco Cavatappi, Trader Joe’s organic Penne cooked separately until al dente+
28 oz. Cento tomato puree (Sprouts)
1/2 lb mushrooms
1/2 green pepper, 1/2 red pepper
1/2 onion
dried basil & oregano
1 teaspoon aged balsamic vinager
1 teaspoon sugar
salt & pepper

no cottage cheese, no Italian seasoning in the cheese

kalamatas on 1/3 but should have been 2/3 because everybody liked them except the kids

could have added a can of chopped tomatoes too

sausages on the side for carnivores

Green Chili Pork Stew

Sam, age 8 or so:  “Mom, what do you put in this pork stew to make it so delicious?”

2 Tablespoons olive oil
2 lbs Country Style Pork Ribs (boneless), cut into 1.5″ pieces
1 large onion, small dice
2-4 cloves garlic, smashed
2 stalks celery, small dice
1 large can chopped green chiles
6 oz tomatillo salsa
2 cups chicken broth
1/3 cup tomato sauce
salt and pepper to taste

Heat 1 Tablespoon of the olive oil in a medium-sized skillet over medium heat.  Add the onion and celery and saute until starting to soften.  Cover and cook over medium-low heat until completely soft.  Stir in the garlic and cook another minute.

Meanwhile, brown the pork in the other 1 Tablespoon of olive oil in a medium straight-sided pan with a lid.  Do this in batches if needed, so the pork browns nicely and quickly.  Salt and pepper the pork as it cooks.  When all the pork is browned, return it (and any juices) to the pan and add the soft onion and celery, the green chiles, chicken broth and tomato sauce.  The pork should barely be covered with the broth – add water if necessary.  Cover with the lid and let it just barely simmer for about 2-4 hours (be sure not to boil it).  (I like to cook this a day ahead, then cook another 3 hours or so the next day, adding more water or broth as necessary.)  The pork should be very tender.  Break up the pork with the back of a spoon or fork, removing any chunks of fat, before serving.

Serve with sour cream and salsa, with rice and corn on the side.  Also makes a lovely enchilada filling.  Freezes well.

You can also make this in a crock pot – put the vegetables (raw or cooked) in the bottom, the browned meat on top, cover with broth (use only about 1 cup) and cook on low for about 8 hours.