Tommaso’s Sinful Delights

The purpose of constantly testing and updating recipes is ultimately bettering their outcome.  I had some pork chops at Costco.  If you’ve ever been to Costco, you’ll know nothing comes in petite sizes.  Not only are the packages big, but the individual portions are four times the thickness of what’s considered A portion.  I had to come up with a way to cook the chops on the stove without drying them out and burning the crust.  Butterflying meat works as a last resort if the internal temperature isn’t met, but that method always dries the meat it out.  So, I came up with a way to make perfectly cooked pork chops that are moist on the inside.

Sauteed Breaded Pork Chops

4, boneless pork chops (about 3″ thickness)
1/2c seasoned bread crumbs
1/2 c olive oil
1 tsp dried thyme
salt and pepper

Preheat oven to 375. 

While oven preheats, put 1/2c olive oil in a shallow dish and bread crumbs in another dish.  Season both sides of pork chops with thyme, salt and pepper.  Dip pork chops in olive oil and then dredge in bread crumbs.  Repeat for remaining. 

Heat 2 TBSP olive oil in an oven proof saute pan on medium heat.  Saute pork chops for about 8-10 minutes per side.  After the second side is sauteed for the allotted time, put the saute pan in the oven and finish cooking the chops until they reach an internal temperature of 170 (approx 20 mins depending on thickness.)

Serve with applesauce.

Tip:  While you saute the chops, you can roast potatoes or brussel sprouts tossed with olive oil, salt and pepper.  Make sure the racks in your oven are in thirds to have room for the chops. 

If you don’t have super-thick chops, sauteing them 10-12 minutes per side on the stove top will cook them thoroughly.

This is a great dish to make when you don’t have a lot of time on your hands or just don’t feel like cooking much.  All of these items should be in your pantry already.  The olives and capers give the sauce a nice tang and salty flavour.  Serve with your favorite pasta and a simple salad as a meal or as a side dish. 

Tip:  The trick to making your sauce stick to pasta is adding a little of the pasta water to your sauce.  Pasta water acts as a thickener and your sauce will bind to the noodles better. 

Puttanesca Sauce

2 TBSP Olive Oil
4 cloves garlic, minced
1/2 cup pitted Greek olives, chopped
2 TBSP capers
1 TBSP anchovy paste
1 TBSP Italian seasoning
28 oz tomato puree
salt and pepper to taste

Cook pasta according to directions on package. 

Meanwhile, heat olive oil over medium heat in a saute pan.  Saute garlic for 1 minute.  Add olives, capers, anchovy paste and  herbs, and saute for a minute more.  Add tomato puree and simmer for 10 minutes. 

When your pasta is al dente, drain reserving 1/2 of water from the pasta.  Toss pasta and the 1/2 c pasta water in the  sauce.  Stir until pasta is coated.

Serve with fresh parmesaean cheese.

If you’re not in a rush to eat dinner during the week, this is a very satisfying meal.  Don’t be intimidated by shredded beef, it is very easy to make.  It’s just time consuming as the meat needs to slowly cook to become tender. 

Venezuelan Shredded Beef

This is the second time I’ve made empanadas.  The first time I thought I’d make them healthier and bake them.  Even though the filling was delicious, the end product didn’t taste right.  So, as with anything I do in the kitchen, failure is not an option.  I dusted myself off and tried again.  Thanks to a recipe book that Goya puts out, I ended up with a fantastic beef filling and toyed around with the dough, which came out OK.  The empanadas cracked and I believe because my dough was too dry.

Dough
3 cups fine yellow corn meal
1 c hot beef stock
2 1/2 cups hot water
2 tsp sugar
salt and pepper

Mix corn meal, salt and pepper in a large bowl.  Pour hot stock and water and stir to mix and moisten.  Let the dough sit while you make the beef filling.

Ground Beef Filling
1 lb ground beef
1 tsp adobo seasoning (recipe below)
2 TBSP olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/8 c pitted spanish olives with pimentos, chopped
1- 8oz can tomato sauce
1 packet sazon

Heat oil in sauté pan over medium-high heat.  Brown ground beef and season with adobo.  Stir in onion, pepper, garlic, olives,  tomato sauce and sazon.  Cook, stirring often until most of the liquid has evaporated.  Cool slightly.

Dough should be very moist, but not stick to your fingers.  Grab a small fistful of dough (about 2-3 TBSP)  and roll it in your hand into a golf ball size.  Flaten it with your hand and place between two sheets of parchment paper.  With a rolling pin, roll into a 4-inch circle.  Spoon about a tablespoon of the beef filling on one half of the disk, then fold the other half over the mixture, using the parchment paper, making a half moon shape.  Seal the edge with your fingers.  Trim any excess dough with a knife.  Place on a cookie sheet lined with parchment paper and cover with a moist towel to prevent the patties from drying out. 

Fill a sauté pan with corn oil, about 1/2 inch up the sides of the pan.  Heat until oil reaches a temperature of 350ºF.  Fry empanadas about 2 minutes per side or until evenly browned.  Drain on paper towels to get rid of excess oil. 

Keep warm in a 200ºF oven on a cookie sheet.  Serve with aji sauce.

Aji Sauce
4 tomatillos, skins removed and washed
5 scallions, chopped
1/2 c cilantro
1 jalapeno, seeded and chopped
1 1/2 limes. juiced
2 tablespoons red wine vinegar
Salt and pepper

Boil the tomatillos for 10 minutes.  Combine tomatillos, cilantro, scallions and jalapeno in a food processor and pulse until liquefied. 

Place liquid in a bow and stir in lime juice, vinegar, salt and pepper.

Serve hot or cold.

Adobo Seasoning
3 Tbsp. salt
1 Tbsp. onion power
1 Tbsp. garlic powder
1 Tbsp. black pepper
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. cumin

Mix all spices together and store in an air tight container.

*Beef filling recipe provided by Goya with slight alterations

So, I’ve decided to change the content I post to my blog.  I’m finding it difficult to keep this updated with tested recipes.  Instead, I’m going to do my best to post what I create — no matter what the outcome — on a daily basis.

As I’m sure most of you do, I get sick of eating chicken all the time too.  I’m constantly thinking of new dishes to create using this healthy, lean protein that are quick and easy. 

Chicken Medallions with Tarragon Cream Sauce

1/4 c olive oil
-4 boneless, skinless chicken breasts; sliced in evenly in half, lengthwise and cut into 3-4 inch pieces
-1/2 c flour, plus 1 TBSP
-1 medium onion, chopped
-1/2 c white wine
-2 cups chicken stock
-1/4 c sour cream
-1 TBSP Dijon mustard
-1 tsp dried tarragon or 1 TBSP fresh tarragon (or more)*
-Salt and pepper

Salt and pepper both sides of chicken medallions.  Dredge chicken in 1/2c  flour in a shallow dish and set aside. 

Heat 2 TBSP olive oil in a sauté pan.  Sauté chicken breasts, 1 batch at a time about 3-4 minutes per side, until browned.  Remove chicken from sauté pan and set aside on a plate.

 Add 2 TBSP olive oil to pan and toss in chopped onions.  Sauté onions for 4 minutes, scraping up any browned bits from the pan.  Add 1 TBSP flour to coat the onions.  Add wine and deglaze the pan, reduce for 1 minute.  Add chicken stock and tarragon* and bring to a boil.

Reduce the heat to medium and return the cooked chicken to the pan to finish cooking.  Cook for 5 minutes longer.  Whisk in sour cream and mustard and cook until thickened. 

Season with salt and pepper and serve over a bed of spinach or rice. 

Note: Tarragon is very strong-flavoured herb.  If you don’t like the flavour, you can substitute thyme.  When using fresh tarragon, add at the end of cooking before serving so the herbs don’t wilt.

If you’ve been paying attention to the news lately, there’s been an increased awareness of the negative impacts of consuming large amounts of sodium.  Much of this sodium they’re talking about comes from processed foods.  If you’re familiar with my blog, you’ll know I’m completely against processed-anything.  This is even more of a reason why you should cook your own food.  You can control what goes in it! 

Salt brings out the true flavours of the food you’re cooking, but use it sparingly in your recipe.  There’s no need to have a salt shaker on the table if your recipe is seasoned properly.  Most of my recipes on here call for minimal addition of salt, with emphasis on flavoring with herbs.  Fresh or dried herbs add tremendous flavor your dishes.  

So, refrain from processed foods and over-use of salt and you shouldn’t need worry about unhealthy levels of sodium.  Of course if you have heart disease, diabetes and/or high blood pressure, always go with what your doctor recommends.

A lot of people don’t like beets and I’ve come to the realization that its all in the preparation.  My grandmother used to make them and boil them until all the purple bled out of the bulb.  This is the wrong way and why so many dislike this sweet root vegetable.   Beets should be tender, not mushy and slimy.  Roasting beets concentrates their flavor and the end result is a crisp texture.  Combining them with goat cheese on a bed of sautéed beet greens is a nice side dish to have with your meal.  Beet greens are edible?  Yes!  Besides not wanting to waste anything I cook with, beet greens are indeed edible and highly nutritious. 

Here is an easy recipe that will prove that beets are sweet, savory and delicious when paired with the right ingredients.

Roasted Beets and Goat Cheese with sauteed Beet Greens

-4 TBSP olive oil
-1 bunch of beets with their greens
-4 oz goat cheese
-salt

Preheat oven to 350°F.  Chop the tops off the beets, leaving 1 inch of the stem and thoroughly wash with a vegetable brush (leave the root intact.)  Toss beets with 2 TBSP olive oil and a pinch of salt.  Line a baking sheet with aluminum foil and roast beets for 1 hour.  When beets are tender, remove from oven.  Leave the skin intact. 

While the beets roast, remove the greens from the beet stalks and wash in cold water.  Dry in a salad spinner or paper towels.   Heat 2 TBSP olive oil in a skillet and sauté beet greens until wilted. 

Plate the wilted greens.  Slice the beets and goat cheese and layer them on top of the greens.     

Note:  Beets will stain.  It’s best to cut them on a non porous cutting board such as plastic.  To wash your hands after handling, use orange cleaner or wear gloves while preparing to avoid stains in your nails.

I absolutely love manicotti, but making it can be laborious.  I’ve discovered an easy way to make it without boiling  and trying to fill slippery noodles.

Baked Manicotti

-1 8-oz. package of manicotti shells (about 14)
- 2c whole-milk ricotta
1 tsp Italian seasoning
1/4 c fresh basil
1/4 c fresh parsley
-2/3c grated Parmesan cheese, divided
-2/3c grated mozzarella, divided
-2/3c grated provolone, divided
-1 10oz package of frozen chopped spinach, thawed and drained
-1TBSP Emeril’s essence (recipe in another post)
-1 egg
-salt and pepper
-6 cups red sauce (recipe in another post)

Preheat oven to 350. 

Combine ricotta, 1/3 c each of the grated cheese, thawed spinach, egg, essence, salt and pepper in a bowl.  Stir with a spatula until combined.  Spoon 1 cup of red sauce in the bottom of a casserole.  Prepare a pastry bag and fill with ricotta mixture.  Fill each manicotti tube with ricotta filling and place on top of sauce in casserole dish (you may need 2 casserole dishes.)  Repeat until you have used all of the shells.  Spoon 1-2 cups of red sauce until shells are are fully covered.  Sprinkle remaining cheese on top and cover with aluminum foil.

Bake for 50 minutes.  Remove aluminum foil and bake 10 minutes longer until cheese is lightly browned on top.

Happy New Year!  It’s that time of year again where the gym is overcrowded with people trying to stick to their New Year’s resolutions (they’ll be gone in a month) and everyone starts dieting. 

First, if you haven’t already figured it out by failing a few times, diets don’t work.  I’m no nutrition expert, but its all about portion control.  Instead of trying another diet destined to fail, try portion control for the entire year combined with 5 small meals a day and light to moderate exercise.  Now, be sure to stick to it!

Below are some New Year’s tips for eating well.

Eat Colorful Food 

Food that is rich in color is packed with nutrients and antioxidants.  You want to make sure you’re eating as much as possible, everyday.  See some great examples of super-foods below.
Red: apples, raspberries, watermelon, tomatoes, radishes, red peppers, strawberries
Orange: mangoes, carrots, citrus fruits, sweet potatoes, pumpkin
Yellow: lemons, yellow peppers, summer squash, corn, pineapple
Green: limes, broccoli, spinach, lettuce and other leafy greens, kiwi, avocados, melon
Purple: purple potatoes, grapes, blueberries, beets, eggplant

Stay Away from Fast Food

It’s all too easy to grab a burger and fries when we’re starved for time, but the calorie and sodium content often exceed the daily limit.  It’s OK to have it once in awhile, but not when it becomes a daily habit.  Most of my recipes on here make the equivalent of 4 portions, so they’re great for two people to take to work for lunch the next day.  Not only will it save you the extra calories, but $8 a day for lunch will save you $160 a month!

Eat Whole Grains

Whenever possible, choose or substitute whole grain products.  This includes: whole wheat pastas, legumes, oatmeal, brown rice, etc.  Be advised that whenever a product says “whole wheat” it doesn’t necessarily mean its good for you.  You have to read the label and see what the ingredients are.  If it has any refined ingredients, its not the best choice.  Whole grain products also keep you filling full longer and blood sugars level.  Refined products give you a quick boost of energy, but then allow your body to crash resulting in a craving for more.

Read Food Labels

Knowledge is power!  Reading and understanding the nutrition guide on a product is not rocket science.  Everyone should know what they’re putting in their grocery cart.  If you’re one of those that just throws things in the cart without reading, next time you’re in the store take a glance at the label – you might just end up putting it back on the shelf.  The four most important things that I take into consideration when I’m grocery shopping are: low sodium content, low sugar content, low total fat,  0% trans fat and the higher the protein, the better.  

Avoid Processed and Packaged Foods

As I always say, nothing in my kitchen comes from a box or can and it shouldn’t from yours either!  A good rule of thumb when at the grocery store, besides not shopping when you’re hungry, is to avoid the middle aisles for most of your foods.  The majority of what you put in your cart should come from the outer aisles.  This of course includes: fruits, vegetables, proteins and dairy. 

Eat Often and Snacking is OK

Yes, that’s right.  Studies have shown that eating 5 or more smaller meals a day will boost your metabolism.  This doesn’t mean that snack time should include cookies and potato chips, but does include smaller, portioned meals and healthy snacks in between.  A good meal plan example is what I had to eat today:

Breakfast - 3 egg whites, 1 whole egg with spinach, goat cheese and 1 slice of lox.  1 whole-grain English muffin.

Snack 1 - Protein shake with 2 cups of milk, 1 banana and 2 TBSP peanut butter and 1c oatmeal with 1TBSP honey.

Lunch - Oven fried chicken breast with 1c steamed vegetables and 1c brown rice.

Snack 2 - 1 c Greek yogurt and 2 c fresh fruit (watermelon, blueberries and pineapple.)

Dinner - Salad with tomatoes and light dressing, salmon fillet with fresh dill and lemon, sauteed green beans with garlic and roasted sweet potato fries.

Snack 3 - Protein shake and/or fresh fruit

Portion Control and Eat a Balanced Meal

It’s not hard to use the food pyramid as a guide for your meals.  Be sure you’re getting enough protein, fruits, vegetables and grains in your daily diet.  It’s also imperative to use portion control.  If you’re eating a lot and still feeling hungry, then you’re eating the wrong foods.  For example, eating a bowl of white pasta and meatballs will temporarily fill you up but you’ll be looking in the fridge an hour later for more fulfillment (see whole grains above.) 

Eat Fish Once a Week  and Use Olive Oil

Both are rich in Omega 3 fatty acids — the good fat you want be consuming.  Eat fish at least once a week and use olive oil in most of your cooking.  I buy olive oil by the gallon because I use it so much, but it’s also economical this way.  Olive Oil has also been known to lower bad LDL cholesterol and raise good cholesterol HDL, among many other health benefits.