It doesn’t feel like fall yet, however, I was going through old Cooking Light magazines from September and had to try this recipe. Pork in goulash instead of beef and caraway seeds lured me and I’m so glad. This is a terrific recipe and one I’ll make again.
A few differences in my version from the original: I didn’t have regular paprika so I used smoked paprika instead. I added about a tablespoon of tubed tomato paste and only used two of the yellow wax peppers. I’ve no idea if I had Hungarian peppers but they were a little warm which is why I cut back. (I’m glad I did – the dish had a nice heat instead of an overpowering one). Lastly, I didn’t care for the brand of egg noodles at the market so I used egg pappardelle noodles instead (broken).
Yield: Serves 4
1 garlic clove, crushed
1 teaspoon kosher salt, divided
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon black pepper, divided
1 (1-pound) pork tenderloin, cut into 1-inch pieces
2 cups coarsely chopped onion
1 bacon slice, finely chopped
1 3/4 cups water, divided
1 cup chopped seeded tomato
1 tablespoon paprika
3/4 cup beer
1/8 teaspoon crushed red pepper
3 Hungarian wax chiles, seeded and cut into 1-inch pieces
1 1/2 tablespoons all-purpose flour
8 ounces uncooked egg noodles
1 tablespoon butter
3 tablespoons sour cream
Chopped parsley (optional)
- Place garlic in a small bowl; mash with the back of a spoon to form a paste. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.
- Heat a large Dutch oven over high heat and coat with cooking spray.
- Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss.
- Add pork to pan; sauté 6 minutes, browning on all sides. Remove pork from pan.
- Reduce heat to medium-high; return pan to heat.
- Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently.
- Stir in garlic mixture; cook for 1 minute, stirring constantly.
- Add 1 1/2 cups water, tomato, paprika, and beer; bring to a boil.
- Reduce heat, and simmer 30 minutes, stirring occasionally.
- Stir in red pepper and chiles; simmer 15 minutes.
- Add pork to pan; simmer 15 minutes, stirring occasionally.
- Combine remaining 1/4 cup water and flour in a small bowl; stir with a whisk.
- Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture.
- Bring to a boil; cook 1 minute, stirring constantly.
- Cook noodles according to package directions, omitting salt and fat.
- Combine noodles and butter in a medium bowl, stirring until butter melts.
- Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture.
- Top each serving with about 2 teaspoons sour cream.
- Garnish with parsley, if desired.
Fat 11.3 g
Satfat 5 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 35 g
Carbohydrate 56.1 g
Fiber 5.4 g
Cholesterol 154 mg
Iron 3.9 mg
Sodium 626 mg
Calcium 69 mg
I’ve made this twice now so it’s definitely blog worthy. Roasted tomatoes are divine and I was lucky enough to find local tomatoes, so full of flavor it made this dish really delicious. This recipe is from Cooking Light, September 2010.
Although the recipe doesn’t call for it, I roasted the tomatoes in the oven (olive oil, salt and pepper on parchment; 400 degrees for 30 minutes) because I love the flavor. The raviolis I used were a mushroom blend (crimini and shiitake) with Asiago. The panko didn’t stick to the ravioli that well so my work around was to get as much on as possible and add more as I put it in the pan. The cheese melts and holds it to the ravioli – be sure not to turn it before it’s starting to brown.
2 tablespoons water
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 (9-ounce) package fresh ravioli
3 tablespoons olive oil, divided
4 cups grape tomatoes, halved (about 2 pints)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, coarsely chopped
- Combine 2 tablespoons water and egg in a shallow dish, stir well.
- Combine panko and cheese in a shallow dish, stir well with a fork.
- Dip each ravioli in egg mixture; dredge in panko mixture.
- Heat a large skillet over medium-high heat.
- Add 1 1/2 tablespoons oil to pan; swirl to coat.
- Add half of ravioli to pan in a single layer; saute 1 minute on each side or until golden.
- Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm.
- Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli.
- Wipe skillet with paper towels.
- Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently.
- Add garlic to pan; sauté 30 seconds, stirring constantly.
- Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.
Yield: 4 servings
Fat 19.2 g
Satfat 6.1 g
Monofat 9.9 g
Polyfat 1.6 g
Protein 14.6 g
Carbohydrate 42.4 g
Fiber 4.1 g
Cholesterol 93 mg
Iron 1.9 mg
Sodium 747 mg
Calcium 159 mg
I had polenta in a tube and some sweet Italian chicken sausage in the refrigerator so I searched the intranet and found this recipe from The Telegraph, UK. I made some adjustments because I didn’t have a couple of the ingredients however, they weren’t missed. It was incredible! I’ve noted my omissions however, next time, I’ll try the recipe as is.
A lesson I learned grilling the polenta (compared to other times I’ve grilled it), let it cook until it doesn’t stick. If it’s sticking, wait. You probably already knew this. 🙂
We had this with Honoro Vera 2012 Garnacha. Great pairing! Yum!
4 spicy sausages, such as chorizo (or sweet Italian chicken sausage)
4 slices of pancetta (omitted)
400g/14oz precooked polenta, cut into 1cm-thick slices (tube from Trader Joe’s)
4 handfuls of lambs lettuce or rocket (arugula)
A handful of black olives, destined (omitted)
2 tbsp balsamic vinegar
4 ripe tomatoes, sliced in half
I added cucumber, red onions and grilled sweet corn off the cob.
- Heat griddle pan or barbecue so it’s hot and smoking.
- Slice the sausages lengthways so they open like a book.
- Coat each side of the polenta with cooking spray and a little salt and pepper.
- If you’re using a barbecue, grill the sausages, pancetta and polenta at the same time until char marks appear and they are nice and crispy. If using a griddle pan, do it all in batches. Keep everything warm and put to one side.
- Place the lambs lettuce or rocket into a large salad bowl and add the polenta and olives. (I broke the polenta into chunks)
- Season well, and pour over the balsamic vinegar and about double the amount of oil.
- Gently toss everything with your hands so that it’s nicely coated, then transfer to plates.
- Break the pancetta over the plates.
- Roughly chop the sausages into quarters before also adding them to each plate.
- Place a couple of tomatoes on each plate and finish off with a few shavings of Parmesan, plus a good drizzle of oil.
This is a really good weeknight dinner. Great in the summer if you have fresh tomatoes (which I did) and herbs you can add. Fresh, full of flavor and definitely a keeper.
I didn’t have rotisserie chicken so I tossed a (large) chicken breast and thigh on the grill with salt and pepper. Once done, I shredded them.
2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes
1/2 teaspoon dried basil
1/8 teaspoon garlic powder
3 tablespoons extra-virgin olive oil, divided
2 ounces very thin slices prosciutto, chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
2 (5-ounce) packages baby arugula
1 1/2 ounces Asiago cheese, shaved and divided (about 1/3 cup)
6 ounces shredded skinless, boneless rotisserie chicken breast
1 cup grape tomatoes, halved
- Preheat oven to 425°.
- Place bread cubes on a baking sheet, and lightly coat with cooking spray.
- Add basil and garlic powder; toss well.
- Place bread mixture in preheating oven; bake for 8 minutes or until crisp.
- Heat a large nonstick skillet over medium-high heat.
- Add 1 teaspoon oil to pan; swirl to coat.
- Add prosciutto; sauté 4 minutes or until prosciutto is crisp.
- Drain on paper towels.
- Combine remaining 2 tablespoons plus 2 teaspoons oil, juice, and salt in a small bowl; stir well with a whisk.
- Place arugula, half of cheese, and juice mixture in a large bowl; toss well to coat.
- Divide arugula mixture evenly among 6 plates.
- Divide chicken, prosciutto, tomatoes, remaining cheese, and croutons evenly over salads.
Fat 11.5 g
Sat fat 2.9 g
Mono fat 5.8 g
Poly fat 1.3 g
Protein 14.4 g
Carbohydrate 8.9 g
Fiber 1.5 g
Cholesterol 37 mg
Iron 1.4 mg
Sodium 481 mg
Calcium 142 mg
I found this recipe online, from Cooking Light, April 2012.
I found this recipe on a blog called Healthy Delicious. It was a great find to keep the produce theme this week and made a perfect dinner. It’s excellent – so fresh and delicious with bold contrasts in flavor. Every bite was a perfect bite.
Something I’ll do differently next time is to toss the jalapeno on the grill instead of blistering it in the frying pan. I used an herb goat cheese which added a nice herb flavor and used a combination of white and yellow peaches and nectarines. You really need them to be sweet to offset the heat of the jalapeno. YUM!
2 cups water
1 cup quinoa, rinsed
1 jalapeno pepper
1 small shallot, minced
1 lime, juiced
2 tablespoons tarragon vinegar or white wine vinegar
2 tablespoons extra virgin olive oil
4 peaches or nectarines
8 cups salad greens
2 ounces goat cheese
- Add water and quinoa to a small saucepan.
- Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed.
- Let cool.
- Heat a dry cast iron pan or other heavy skillet over high heat.
- Add the jalapeno and cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes. Let cool. (Or spray with cooking spray and toss on a preheated grill)
- Discard stem and seeds; mince pepper.
- Add the pepper, shallot, lime juice, vinegar, and oil to a small jar.
- Cover and shake well to combine the ingredients.
- Heat a grill or grill pan to high heat (500-degrees).
- Cut the peaches in half and remove the pits.
- Spray the cut edges lightly with olive oil spray.
- Place the peaches cut-side down on the grill
- Cook 5-7 minutes or until slightly softened.
- Remove from gill and slice.
- Toss salad greens with quinoa and vinaigrette.
- Top with grilled peach slices and crumbled goat cheese.