Archives for February 1, 2020

Field Salad with Warm Soy Dressing

Filed Under: Cooking

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Field Salad with Warm Soy Dressing

Servings 8
Calories 36 kcal

Ingredients

  • 2 bags gourmet salad greens about 16 cups, (5-ounce)
  • 1 cup red bell pepper strips
  • 1 cup diagonally sliced snow peas
  • 1/3 cup diagonally sliced green onions
  • 2 Tbs pine nuts toasted
  • 1/4 cup low-sodium soy sauce
  • 3 Tbs apple juice
  • 2 Tbs rice vinegar
  • 1 Tbs mirin sweet rice wine
  • 1 Tbs dark sesame oil
  • 1 tsp minced peeled fresh ginger
  • 1 garlic clove minced

Instructions

  1. Combine first 5 ingredients in a large bowl. Combine soy sauce and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 90 seconds, and stir well. Pour dressing over salad, tossing gently to coat.

Good Old Fashioned Pancakes

Filed Under: Cooking

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Good Old Fashioned Pancakes

Servings 8
Calories 190 kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter -- melted

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Gorgonzola-Stuffed Pork Chops with Pears

Filed Under: Cooking

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Gorgonzola-Stuffed Pork Chops with Pears

Servings 4
Calories 399 kcal
Author April Cooper, Sunset DECEMBER 2011

Ingredients

  • 4 boneless pork chops -- about 6 oz. each
  • 2 ounces gorgonzola dolce cheese -- cut into 4 chunks
  • 1/3 cup chopped toasted hazelnuts
  • 1 tablespoon extra-virgin olive oil
  • 2 pears -- about 8 oz. each cored and cut into wedges
  • 6 sprigs fresh thyme -- 6 to 8

Instructions

  1. Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
  2. Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
  3. Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
  4. Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
  5. Note: Nutritional analysis is per serving.