August 1, 2010

What's cookin' this week? - August 2, 2010

I hope you enjoyed some of the recipes from last week. This week we’ll be enjoying more fresh seasonal local produce. With a little stir fry, Italian pork chops, spaghetti squash and quiche, it should be a great week for cooking! Quick, healthy meals to help you make better choices for your family meals.

Chicken and vegetable stir fry (from $7 a meal healthy cookbook)

Spaghetti Squash I (from

Italian-seasoned pork chops with lemon ($7 a meal healthy cookbook)
Roasted potatoes

Best-of-show Tomato Quiche (The Market Fresh Cookbook) – this isn’t the fastest recipe…
Fresh fruit

We are taking dinner to a friend who had a baby. I haven’t decided yet what we are having, but will post later this week. Whatever it is, it will include a blueberry sour cream pound cake.

Check out the recipes below and enjoy dinner with your family this week! Remember, own what your family eats, one meal at a time.


Chicken and vegetable stir fry
2 Tbsp. red wine
1 Tbsp. soy sauce
½ tsp. cornstarch
1 tsp. sugar
1 Tbsp. sea salt
1 Tbsp. peanut oil
2 cups blanched broccoli florets
1 red pepper, seeded and chopped
½ cup yellow onion, chopped
Other veggies like snow peas, bean sprouts, etc.
6 oz. chicken breasts cut into thin strips
2 cups cooked rice

In a small bowl, make the sauce by combining the red wine, soy sauce, cornstarch, sugar and salt. Stir to dissolve the cornstarch. Set aside. In a wok or saucepan, heat the oil. Add the broccoli, bell pepper, onion and other veggies. Cook, stirring quickly and frequently until vegetables are tender and crisp and onions are browned. Stir in the chicken and stir fry two more minutes.
Add the sauce to the chicken mixture and cook, stirring constantly, until the sauce is thickened – two to three minutes. Serve each portion over ½ cup cooked rice

Spaghetti Squash I
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm.

Italian-seasoned Pork Cutlets with Lemon
4 boneless pork cutlets (or chops)
Salt and pepper to taste
½ cup plain flour
2 eggs, beaten
1 ¼ cups Italian-seasoned bread crumbs
2 cups canola oil as needed
1 lemon, halved

Cover cutlets with wax paper and pound until as think as possible. Sprinkle with salt and pepper. Set up an assembly line with flour on one plate, eggs on another and crumbs on a third. Coat each cutlet with flour, then egg, then bread crumbs.

Heat ¼ inch of oil in a large skillet over medium heat. Add as many cutlets that will fit without crowding. Cook until golden brown on each side, about 1 ½ minutes per side. Drain cutlets on paper towels. When serving, squeeze a little lemon juice over top, removing any seeds.

Best-of-show Tomato Quiche
¾ cup all-purpose flour
½ cup cornmeal
½ tsp. salt
1/8 tsp. pepper
1/3 cup shortening
4-5 Tbsp. cold water

2 cups chopped plum tomatoes
1 tsp. salt
½ tsp. dried basil
1/8 tsp. pepper
½ cup chopped green onions
½ cup shredded cheddar cheese
½ cup shredded Swiss cheese
2 Tbsp. all-purpose flour
1 cup evaporated milk
2 eggs

In a bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes. On a lightly floured surface, roll out dough to fit a 9-inch pie plate; transfer to plate. Trim to ½ inch beyond edge of plate and flute edges. Bake at 375 degrees for 10 minutes. Cool completely.

Place tomatoes in crust. Sprinkle with salt, basil, pepper, onions and cheeses. In a bowl, whisk the flour, milk and eggs until smooth. Pour over filling. Bake at 375 degrees for 40-45 minutes or until a knife is inserted near the center and comes out clean. Let stand for 10 minutes before cutting.

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