Pork and Turkey Cassolet

INGREDIENTS

12 ounces lean boneless pork
1 tablespoon vegetable oil
1 cup chopped carrots (2 medium)
1 cup chopped onion (1 large)
3 cloves garlic, minced
2 15-ounce cans cannellini beans (whit kidney beans) rinsed and drained
1-1/3 cups chopped roma tomatoes (4 medium)
1-1/3 cups reduced-sodium chicken broth
2 ounces smoked turkey or pork sausage links, halved lengthwise and cut into 1/4-inch slices (I use Turkey Kielbasa)
1 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh thyme or Italian (flat-leaf) parsley

DIRECTIONS

1. Trim fat from pork. Cook pork into 1/2-inch pieces. In a large skillet cook pork in hot oil over medium-high heat fro 2 minutes. Remove pork and set aside. Add carrots, onion and garlic to skillet. Cook over medium heat for 5 to 7 minutes or until carrots are tender, stirring occasionally.

2. Stir in cooked pork, beans, tomatoes, broth, sausage, dried thyme, rosemary and pepper. Transfer mixture to an ungreased 2-quart casserole or individual ramekins. (To serve today, omit Step 3. continue as directed in Step 4, except bake for 40 to 45 minutes or until heated through).

3. Cover casserole with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight.

4. Preheat oven to 325F. Remove foil and plastic wrap; cover with casserole lid or foil. Bake about
1-1/2 hours or until heated through, stirring once or twice after 50 minutes of baking. Sprinkle with fresh thyme.

Makes 6 servings

Quickest Mushroom-Barley Soup

Ingredients

1 tablespoon olive oil
1 1/4 pounds white mushrooms, trimmed and sliced
1 medium red onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
Coarse salt
Ground pepper
4 1/2 cups canned reduced-sodium chicken or vegetable broth
1 cup quick-cooking barley
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1-ounce chunk Parmesan, shaved with a vegetable peeler

Directions

1. In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
2. Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan. 

Serves 4

How to Make a First-Class Sandwich

If you're bringing a sandwich(es) to eat while travelling (the best option because it doesn't need a container or utensils), you have to build it to last. After all, you probably won't be eating the darn thing for at least three hours.

Bread For moist fillings--tuna salad, tomato--go for crusty breads, like ciabattas or baguettes. They'll soak up the flavors without getting soggy. Use sliced bread only if you're making a super simple sandwich, such as ham and cheese.

Mustard Condiments should be on the opposite sides of a sandwich; you don't want the flavors to get homogenized. To add richness, try a dash of olive oil or vinaigrette instead of mayo. Mustard travels well too--it packs a lot of flavor, and it doesn't spoil.

Cheese Don't be worried about letting cheese stay unrefrigerated for a few hours--most varieties are best at room temperature. Hard, aged cheeses are better than soft ones, which can melt or disintegrate. A slice of cheese also acts as an insulator between layers (to help control a tomato's moisture, for example).

Meat Most meats can't be trusted after more than an hour out of the fridge. Choose well-cured ones, such as prosciutto, serrano ham, and salami. Bacon, which is naturally preserved by its salt content, is another good option. Cook it slowly and thoroughly, to the point where most of the fat is rendered, so it stays crispy.

Fennel The minute lettuce touches something oily, like mayonnaise, it wilts. Fresh, thinly sliced fennel makes for a terrific alternative--its crunch doesn't sag with time. Cucumbers work well too, but they can be watery, so make sure your bread is crusty.

Paper Wrap the sandwich in light, thin paper--the kind used in delis--and slice it in half. Then wrap it in wax or butcher paper, which will keep moisture inside. The outer layer can be used as a makeshift plate.

Happy Travels!!

Thai One-Pot

INGREDIENTS

1 tablespoon cooking oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 pounds shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 1/4 pounds lean ground pork
3/4 cups short-grain rice
2 1/2 cups canned low-sodium chicken broth or homemade stock
3 tablespoons soy sauce
1/4 teaspoon cayenne
4 scallions including green tops, chopped
10 radishes, cut into thin slices
5 tablespoons chopped cilantro or fresh parsley
2 tablespoons lime juice (from about 1 lime)

DIRECTIONS

1. In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
2. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
3. Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro and lime juice.

The Trail Mix That Has No Dud Ingredients & Smoky Paprika-Baked Chick Peas

TRAIL MIX

Ingredients

• 1 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 1 tsp. chili powder
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 3 Tbsp. honey
• 3 cups cereal, such as Cheerios or shredded wheat
• 1 cup mini pretzels
• 10 cups popped popcorn (from ½ cup unpopped kernels)
• 1 cup unsalted peanuts
• ¼ to ½ cup wasabi-coated dried peas (optional)

Directions
Preheat oven to 250°. In a small bowl, whisk together 3 Tbsp. water, Worcestershire, salt, chili powder, garlic powder, onion powder, and honey. In a large bowl, mix cereal, pretzels, popcorn, peanuts, and wasabi peas (if using), then pour spice blend over top and toss to coat.

Transfer to a large baking sheet and bake, stirring every 15 minutes or so, until mixture is barely dry, about 50 minutes. Let cool completely before serving. 

CHICK PEAS

Ingredients

• 30 ounces canned garbanzo beans, drained
• 1 Tbsp. smoked paprika
• 1 tsp. onion powder

Directions

Preheat the oven to 350° degrees. 

In a medium mixing bowl, toss the drained garbanzo beans with the smoked paprika and onion powder. Spread the beans on a parchment-lined baking sheet. Bake for 1 hour, stirring occasionally, until the beans are browned and crisp. Remove from the oven and cool the beans to room temperature. Store in an airtight container until ready to enjoy. 

Scalloped Potatoes 'n' Ham Casserole - PERFECT FOR SHARING!

Ingredients

• 3/4 cup powdered nondairy creamer
• 1-3/4 cups water
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons dried minced onion
• 1 teaspoon salt
• 3/4 teaspoon paprika
• 6 large potatoes, peeled and thinly sliced
• 2 cups diced fully cooked ham
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a small bowl, combine creamer and water until smooth. In a small
• saucepan, melt butter. Stir in the flour, onion, salt and paprika
• until smooth; gradually add creamer mixture. Bring to a boil; cook
• and stir for 1-2 minutes or until thickened.
• In a greased shallow 2-1/2-qt. baking dish, combine potatoes and ham.
• Pour sauce over the top.
• Cover and bake at 350° for 15 minutes. Uncover; bake 40-50
• minutes longer or until potatoes are tender. Sprinkle with cheese;
• bake for 5-10 minutes or until edges are bubbly and cheese is
• melted. Yield: 6 servings.

Raspberry Cheesecake in a Jar

Ingredients

CRUST:
• ½ cup melted butter
• 1-1/2 cup graham cracker crumbs
• ¼ cup hazelnut, finely chopped (or nut of your choice)
• ½ teaspoon cinnamon
FILLING:
• 5 egg yolks
• ½ cup sugar
• 1 cup whole milk
• 1 teaspoon vanilla
• zest from 1 lemon
• ¼ teaspoon salt
• 1 small envelope gelatin
• ½ cup cold water
• 2 8-ounce packages cream cheese, room temperature
• ½ cup sugar
• 1 pint whipping cream, whipped
• Fresh berries (I used raspberries, boysenberries, and strawberries)
GLAZE:
• Berry jam or jelly

Instructions

CRUST:
1. Process graham crackers, nuts and cinnamon in a food processor until crumbly. Add melted butter and process an additional 15-20 seconds. Place 2 heaping tablespoons of crumbs (or enough to make a 1/2-inch crust on the bottom of the jar (approx. 10-1/2 pint jars). Gently tamp down. Bake in a 325-degree oven for 10 minutes.
FILLING:
2. Lightly beat egg yolks in a medium bowl. Add sugar, milk, vanilla, salt and lemon rind. Cook in a double boiler over simmering water until mixture has thickened and coats the back of a spoon. It will be the consistency of a thin custard. Do not let boiling water touch the bottom of the double boiler.
3. Dissolve gelatin in ½ cup cold water. Add to the hot custard mixture and blend well. Let cool to room temperature DO NOT REFRIGERATE or mixture will be too thick to smoothly fold in cream cheese and whipped cream.
4. Whip the cream cheese and sugar until thoroughly combined. Fold into cool custard.
5. Whip cream until peaks form and fold into custard-cream cheese mixture.
6. Divide filling equally among the jars.. Chill several hours or overnight.
GLAZE:
7. Warm raspberry jam or jelly until it is melted. Top cheesecakes with berries and drizzle the warm jelly over the fruit. Refrigerate until thoroughly chilled.

10 Servings

BROCCOLI, APPLE AND BACON SALAD

INGREDIENTS

4 strips thick-cut bacon
1 large head broccoli
1 cup toasted walnut halves, divided
1 medium red apple, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

CHOP bacon into small pieces and cook in a frying pan over medium-high heat, stirring occasionally until crisp and golden, about 5 minutes. Spoon bacon bits onto a paper towel-lined plate to drain. Se aside.

SLICE stalks from floret section of the broccoli head right at the base of the flower, keeping the flower section intact. Cut off bottom inch of the stalk and discard the tough end. Peel the remaining stalk, removing the woody outer skin until you reach the tender interior. Thinly slice on the diagonal and transfer to a large bowl.

CUT the flower-top portion of the broccoli as thinly as possible, lengthwise, into bite-size pieces. Add to bowl with sliced stalks.

CHOP 1/2 cup of walnuts coarsely and add to the bowl along with the apple and half of the bacon bits.

WHIRL remaining walnuts in a food processor until finely ground. With processor still running, pour in olive oil. Whirl until combined. Scrape into a medium bowl. Stir in lemon juice, maple syrup, salt and pepper. 

SPOON walnut mixture over salad and toss well to coat. Spoon salad onto plates and garnish with remaining bacon bits.

Serves 4

Mini Honey Mustard Meatloaves

INGREDIENTS

2 tablespoons olive oil, plus more for baking sheet
2 tablespoons honey mustard
1 teaspoon honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 cup (about 4 ounces) shredded white cheddar
Coarse salt
Ground pepper
1 pound white new potatoes, scrubbed and quartered

DIRECTIONS

1. Preheat oven to 450 degrees F, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2- by 4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.

The Goodbye Pie!!

Old-Fashioned Banana Cream Pie

Ingredients:

9 inch pie shell, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Directions:

1 Have baked 9-inch pie shell ready.
2 In a large saucepan, scald the milk.
3 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
4 Over medium heat, stirring constantly, cook until thickened.
5 Cover and, stirring occasionally, cook for two minutes longer.
6 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7 Cook for one minute longer, stirring constantly.
8 Remove from heat and blend in the butter and vanilla.
9 Let sit until lukewarm.
10 When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
11 If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Meatball Parmigiana Sliders

Ingredients

• 
  
• 2 slices white or sandwich bread, torn into 1-inch pieces
• 1/2 cup whole milk
• 8 ounces lean ground beef 
• 8 ounces ground pork
• 4 ounces ground veal
• 1 cup finely grated Romano or Parmesan cheese, divided
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 clove garlic, minced
• 1 large egg
• Coarse salt
• marinara sauce
• 24 brioche rolls, split
• 1 1/2 cups coarsely grated mozzarella cheese
• 1/2 cups finely grated Romano or Parmesan cheese, for sliders
• Small basil leave

Directions

1. Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
2. Roll mixture into 24 one-ounce balls (each about the size of a golf ball).
3. Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
4. Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.

Turkey-and-Rice Stuffed Peppers

Ingredients

For the peppers:

• 1 1/2 cups short-grain brown rice
• 1/4 cup dried currants or golden raisins
• Kosher salt
• 1/2 cup walnuts
• 1/2 cup fresh dill
• 1/2 cup fresh parsley
• 4 scallions, roughly chopped
• 6 medium bell peppers (any color)
• 8 ounces lean ground turkey
• 2 cups shredded part-skim mozzarella cheese (about 8 ounces)
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• Freshly ground pepper

For the sauce:

• 1 15-ounce can tomato puree
• 1 tablespoon plus 1 teaspoon packed brown sugar
• 1 tablespoon extra-virgin olive oil
• 1 cinnamon stick
• Kosher salt and freshly ground pepper

Directions

Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.

Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.

Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.

Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.

Chicken with White Beans and Tomatoes

Ingredients

• 2  15.5-ounce  cans cannellini beans, rinsed
• 1  pint  grape tomatoes
• 4  sprigs fresh thyme
• 4  sprigs fresh oregano, plus leaves for garnish
• 2  garlic cloves, smashed, optional
• 1/4  teaspoon  crushed red pepper
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 8  bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.