I made this tonight with a couple chops I had left over. Cut it down and used water with chicken bouillon in place of broth and just a little cream and cornstarch to thicken it. Served with some rosemary garlic roast potatoes and it was tasty.

INGREDIENTS:
6 pork chops
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
1 clove garlic, minced
3/4 cup chicken broth
1 bay leaf
1 cup sour cream
2 teaspoons paprika

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DIRECTIONS:
Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

Posted by Maggie at 09:56 PM | Permalink | Comments (0) | TrackBacks (0)

Made this tonight because I had most in the fridge. Very tasty! used fat free milk, tomato paste instead of whole tomatoes, mango chutney instead of grey, and ginger powder in place of fresh.

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.

Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Makes 6 servings.
Bon Appétit
November 2000

Posted by Maggie at 12:06 AM | Permalink | Comments (0) | TrackBacks (0)

Decided to make chicken cacciatore tomorrow night when my old 2653 roommate's come over for dinner. Melik requested small pieces of chicken, so I'm straying from the true recipe that uses a whole chicken... sorry mom. Saw this recipe on recipezaar- maybe I'll add capers and basil as my basil is growing out of control!

Made this for the girls and it was eh. The traditional recipe is better, but takes longer and since I was stuck in traffic for 2.5 hrs coming back to make this I'm glad this was an easier recipe!

From 30 Minute Meals with Racheal Ray.

1 1/4 lbs boneless skinless chicken breasts (3 pieces) or 1 package boneless skinless chicken thighs, if you prefer dark meat
salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil (2 turns around the pan)
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28 ounce) can crushed tomatoes
1/4 cup flat leaf parsley, chopped
1 lb egg noodles or egg fettuccine pasta, cooked to al dente
crusty bread
grated parmigiano or romano cheese, for passing

Heat a large nonstick skillet over medium high heat.
Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side.
Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining.
Add crushed pepper, sliced mushrooms, and garlic.
Season with salt (salt is a magnet for drawing out liquid).
Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices.
Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley.
Cut the chicken into bite-size chunks or slices and add to sauce.
Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine.
Toss pasta with cacciatore and serve with crusty bread and grated cheese.

Posted by Maggie at 11:58 PM | Permalink | Comments (2) | TrackBacks (0)

Picked up some rhubarb from the greenmarket in Union Square... I've been craving it since mom made a rhubarb cream pie on my recent trip to Buffalo. Made this night of 6/4/06 and it's great - made it with 1/2 splenda. I tested some tonight over vanilla ice cream and I love the tart flavor of rhubarb!

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Market tip:
Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic.

Makes about 3 cups.
Bon Appétit
April 2006

Posted by Maggie at 04:41 PM | Permalink | Comments (2) | TrackBacks (0)

Have some baby bok choy in the fridge... and found this on recipezaar. This was pretty good, but a bit sweet. I think it would be better to keep it simple.

Authentic Asian flavour. Ketjap manis is an Indonesian thick, sweet soy sauce found in the Asian section of most grocery stores. Substitute it with 1 teaspoon low sodium sauce and 1/2 teaspoon sugar.

6 baby bok choy, cut lengthwise in half
1 teaspoon oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 teaspoon grated gingerroot
1/2 cup chicken stock
1 tablespoon oyster sauce
2 teaspoons ketjap manis (Indonesian sweet soy sauce)
1 tablespoon hoisin sauce
1 teaspoon cornstarch

Blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
Heat both oils in a wok and saute garlic and ginger.
Add bok choy and stir fry 2 minutes.
Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.

Posted by Maggie at 04:29 PM | Permalink | Comments (0) | TrackBacks (0)