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Whole Wheat Sandwich Bread

December 31, 2010

Roasted Broccoli, Angel Hair Pasta with Parmesan & Garlic Chips

December 28, 2010

Tosa Farmers Market 10-16-10

October 18, 2010

Grilled Chicken Club Sandwiches

October 5, 2010

Boneless skinless chicken breasts, pounded to 3/4 inches thick, grilled
White cheddar cheese
Hellmann’s Light Mayo
Ciabatta rolls, lightly grilled

Pork Lo Mein

October 4, 2010


3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon five spice powder
1 pound pork tenderloin sliced crosswise into 1/8-inch pieces
1/4 teaspoon liquid smoke (optional)
1/2 cup low-sodium chicken broth
2 teaspoons cornstarch
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 teaspoons vegetable oil
3 tablespoons dry sherry
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
8 ounces whole wheat angel hair pasta
1 cup reserved pasta water
1 tablespoon Sriracha


1. Bring 4 quarts water to boil over high heat.

2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, 1 teaspoon cornstarch and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth, Sriracha, 1 tablespoon sherry and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.

4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add scallions and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Transfer to bowl with pork.

5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Transfer to bowl with pork & onions. Add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Add chicken broth-soy mixture to skillet, simmer until thickened. Transfer cooked, drained pasta to sauce, toss until sauce coats noodles. Add cooked stir-fry mixture tossing until ingredients are well incorporated, 1 to 2 minutes. Add some reserved pasta water to noodles if needed. Serve immediately.

Serves 4

Recipe Adapted From Cook’s Illustrated

Grilled Bone-In Chicken Breasts

September 22, 2010

4 bone-in, skin-on chicken breast halves (about 12 ounces each)
Seasoned Salt
Canola Oil

Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.

Sprinkle chicken with seasoned salt. Leave primary burner on high and turn off other burner(s). Place chicken, skin-side up, on cooler side of grill, with thicker side of breast facing hotter side, close lid. Cook chicken about 35 minutes. Move chicken to hotter part of grill skin side down and cook until skin is lightly browned and crisp, 10 to 14 minutes. Remove when instant-read thermometer inserted into thickest part of breast registers 150 degrees.

Frittata Muffins with Broccoli & Gruyere Cheese

March 15, 2010

* Nonstick vegetable oil cooking spray
* 8 large eggs
* 1/2 cup 2% milk
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon salt
* 1 large head broccoli & stems chopped
* 1 large shallot chopped finely
* 2 green onions chopped
* 3/4 cup freshly grated Gruyere (Parmesan, Cheddar or Asiago can be substituted)
* 2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.

Spray large muffin tins (6 cups) with nonstick spray. Sautee broccoli, shallot & green onion until softened, 5 minutes. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in cheese and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 14 to 17 minutes. Place on rack and let rest for 5 minutes. Remove the muffin cups from tin, place onto a platter. Serve immediately. Can be refrigerated or frozen. Reheat in microwave.