Breaded Pork Scallopini

In the past I've had trouble breading meat, but this method works perfectly.  None of the breading gets left in the frying pan or on the baking sheet.

1 - 1  1/2 lbs pork scallopini, 1/4 inch thickness
1/2 - 1 cup Italian bread crumbs
2-3 tbsps dry onion soup mix
flour for dredging
2 eggs
2 tsps herbes salées (or mixed herbs/salt of your choice)
olive oil
butter
lemon (optional)

Put flour in a bag.  You could use a ziplok, but I like to re-use empty waxed cereal bags.  Add a couple of pieces of meat at a time and shake to coat.  
Mix egg and herbs with a tbsp of water per egg.  Dip the floured meat in egg mix one at a time.
(This herbes salées consists of celery, onion, salt carrots, parsnip, parsley, chervil, savory, leek, chives and spinach.)

In another bag have ready the bread crumbs mixed with onion soup mix and gently shake the egg-dipped meat to bread.
Place all the breaded pieces aside until ready to cook.

Heat a couple of tbsps olive oil with a little butter in a frying pan.  On medium heat brown pieces for 1 minute on each side then place on a parchment lined baking sheet.

When you've breaded all the pieces of meat put them in the oven at 325 F for 15 minutes.

Serve with a squeeze of lemon.

Chocolate Beet Muffins

I'm still working on things to make with this 10 lb bag of beets I bought.  These muffins are very moist and not overly sweet.  Two experts (read 2 friends who cook/bake quite a bit) weren't sure what the secret ingredient was.  They thought maybe cherry or cranberry was in the mix, but not beets.  I don't believe in hiding healthy stuff from kids or spouses who might be picky, but let them taste these first before telling them what's in it.

2 medium raw beets (250 g)
1 apple
2-3 tbsps chopped prunes (about 5-6)
2 tsp ground flax (optional)
1 tsp vanilla
2 eggs
1/3 cup brown sugar
1/4 tsp salt
1  1/2 tsps baking soda
1/4 cup vegetable oil
1/4 cup milk
1/2 cup cocoa
1 cup flour
1/3 cup whole wheat flour
1/2 cup chocolate chips

Wear gloves and brush the beets clean, then grate them, peel and all.  Grate the apple with it's peel too.  Mix together. I know, it looks gross!

Mix all dry ingredients together and toss in the prunes.  I think dates or raisins would work well here too.
Mix the liquid ingredients together.

In a large bowl mix about 1/3 of each, dry and liquid, and continue adding until  everything is incorporated.  It looks a bit dry at first, but don't worry, it comes together.

Fold in the chocolate chips.  The batter will be thick.  Spoon it into muffin papers and bake at 375 F,  8-10 minutes for small muffins and 18-20 for large.

The batter looks red, but when baked it just looks like a rich chocolate.

I made 9 small and 12 large moist muffins.

Check out these beet recipes:

http://hotandcoldrunningmom.blogspot.ca/2014/10/bbqd-beets.html

http://hotandcoldrunningmom.blogspot.ca/2014/10/beet-and-carrot-salad.html

Banana Peanut Chip Muffins

This recipe makes 12 muffins.....you might want to double it though : )

What you'll need:

1  1/2 cups ripe bananas (3-4)
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1  1/2 cups flour
1/2 cup canola or vegetable oil
1/2 tsp banana extract (optional)
3/4 cup Reeses peanut butter chips
1/3 cup unsalted peanuts
1 tbsp brown sugar
1/4 tsp cinnamon

Beat banana, egg, oil and extract in a large bowl.  In another bowl mix flour, sugar, baking powder, baking soda and salt. Add the flour mixture to the banana mixture.  Mix until just combined then fold in peanut butter chips.

Keep some peanuts aside for garnish and chop the rest. Mix the chopped peanuts, brown sugar and cinnamon together.

Line muffin tin with papers and fill each to half.
Sprinkle 1 tsp peanut mix on each muffin then add the rest of the batter.  Top with remaining peanut mix and peanuts to garnish.

Bake in a 375F oven for 20-25 minutes

I think I'm going to go make some right now!

Beet and Carrot Salad

Ok, so I tried baking the beets and carrots in the oven.  They were alright, but it really took longer than I thought it would. If you are able to, BBQ the beets. (Boiling them would be my third option)

Here's how to BBQ:

http://hotandcoldrunningmom.blogspot.com/2014/10/bbqd-beets.html

But if you can't BBQ them here's the oven version.

6 medium-sized beets
4 large carrots

Brush the vegetables clean and pierce them a few times, put them in a baking pan.

Bake in a 425F oven for about 60-75 minutes.  Check the carrots closer to 60 minutes.  They could come out and put the beets back in.  At that time you may want to add a couple of tbsps of water to the pan. Don't overcook, you don't want mushy veggies.
When time is up turn the oven off and leave the beets in for another half hour.

Take them out and when cool peel beets.  No need to peel carrots unless you don't like the rustic look.  Slice and toss with:

2 tbsps. white wine vinegar
4 tbsps. olive oil
1/2 tsp garlic powder
1/2 tsp lemon pepper
Salt to taste

Serve at room temperature.

You might also like:

http://hotandcoldrunningmom.blogspot.com/2014/10/chocolate-beet-muffins.html

BBQ'd Beets

All you need for this recipe is 1 beet per person, balsamic vinegar, butter, salt and pepper. You can BBQ or bake them in the oven like a baked potato.

Brush medium-sized beets clean, drizzle with balsamic vinegar.  Sprinkle with salt and pepper, then wrap in foil.

BBQ on medium high or in a 350 F oven for 1 hour or more depending on the size of the beets.  You should be able to pierce them easily with a knife. Cool enough to peel. You may want to wear gloves for this. Cut in cubes and toss with a couple of tbsps. of butter. Tastier than boiled.

You might like to try Beet and Carrot Salad

http://hotandcoldrunningmom.blogspot.ca/2014/10/beet-and-carrot-salad.html

Or Chocolate Beet Muffins

http://hotandcoldrunningmom.blogspot.com/2014/10/chocolate-beet-muffins.html

Balsamic Eggplant

The very last eggplant from my garden this year.  It was only a tiny one.  Here goes...

1 small eggplant
2-3 tbsps olive oil
1/4 cup balsamic vinegar
1 tbsp capers
4 or 5 basil leaves

Take eggplant and slice 1/4 inch thick. Sprinkle both sides with salt and wrap in paper towel.  Put something heavy on top for about 15 minutes.  Wipe off the salt. This should take away the bitter taste.
Heat olive oil in a frying pan and fry slices for about 5 minutes, turning once or twice.  Sprinkle with pepper and maybe more salt if you like.

In a small pan heat the balsamic for about 5 minutes to reduce it.  This step should be done once the eggplant is cooked.  If if sits too long you won't be able to pour it without heating it up again.

Drizzle the reduced balsamic over the eggplant slices and garnish with capers and torn basil leaves.

Serve at room temperature.

Pancetta and Peas Carbonara

Comfort food at its best.  Serve with a nice caesar salad.

12 slices pancetta, roughly chopped
1 cup frozen peas
1 clove garlic, minced
1 small onion, thinly sliced
1/4 cup butter
1/4 cup flour
4 cups milk
salt and pepper to taste
1/2 cup parmesan or asiago
2 tbsps olive oil
1 lb spaghetti

Add olive oil (or bacon drippings) to frying pan and lightly brown onion and garlic.  Then add pancetta and toss in the peas.  Remove from heat.

In a saucepan melt the butter and whisk in flour. Pour in the milk while whisking to keep the flour from becoming lumpy. Keep whisking on low to medium heat about 10 minutes until sauce thickens. Add the cheese and add salt and pepper.

Cook spaghetti as per package directions.

Reserve a few pieces of pancetta for garnish, then toss together the peas, pancetta, etc with the white sauce.

Mix some sauce with spaghetti, then plate and top with more sauce. Garnish with reserved pancetta and shredded parmesan or asiago cheese.

Serves 4