Tuesday, June 17, 2008

Grits, Cheese, and Onion Souffle

I made my first souffle and it was a savory one (if that gives you any indication of my food preferences) and it wasn't bad (if I do say so myself)!

This recipe is pretty straight forward. I used smaller (7 oz) ramekins and I actually think any more would have made for a heavy dish. Next time I make it I'll be sure I have enough eggs on hand in case I mess something up. And, I don't like recipes that tell you that ingredients will be divided but don't say how much until you read the directions but I do realize now that I'm too lazy to figure out how to better post it that this is the easiest explanation. Otherwise, I can't think of anything to suggest except you'd better start working out that upper body if you're going to whip those white by hand!

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped

1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.

Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.

Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula

YUM! This is one of my favorite dishes I've made in awhile and it's so very easy. I was a bit worried when I sauteed the pork that I had burned it but it was the miso toasting and crisping and it flaked off very easily. (Next time I may wipe off all the excess marinade before I saute it but, then again, it may help with the flavor?) I didn't find the rib chop at Krogers so I just got a regular pork chop and it worked well. Apparently the only difference is that the rib chop doesn't have the tenderloin but I'm not sure because I've never been good with cuts of meat. Oh, and the salad is simple but really good.

Regardless, try this! You won't regret it. You can find miso at most stores and certainly at a Whole Foods and there are plenty of other great things you can make with the remaining miso.

4 3/4-inch-thick pork rib chops
2 large garlic cloves, pressed
1/3 cup white miso (fermented soybean paste)
3 tablespoons dry Sherry
3 tablespoons olive oil, divided, plus more for drizzling
2 cups (packed) baby arugula
1 orange bell pepper, seeded, thinly sliced
1 tablespoon unseasoned rice vinegar

Place pork in large shallow dish. Spread garlic thinly on all sides of chops, then spread miso generously over. Sprinkle with Sherry and let stand 5 minutes.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 5 minutes per side. Meanwhile, combine arugula and bell pepper in medium bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season salad with salt and pepper.

Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.

From Bon Appétit June 2008
Per serving: 333 calories, 17g fat (4g saturated), 68mg cholesterol, 923mg sodium, 11g carbohydrates, 2g fiber, 2g protein (nutritional analysis provided by Nutrition Data)

Sunday, June 15, 2008

Six Can Tortilla Soup

This is the lazy man's tortilla soup (or maybe, the working woman's). It's too easy but it's also tastes pretty good, it's healthy, and if you fix it up with some avocado, tortilla chips, shredded cheese or sour cream it adds a little authenticity for a six can recipe.

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth (low fat and low sodium)
1 (10 ounce) can chunk chicken*
1 (15 ounce) can black beans (rinse beans)
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. THAT'S IT!!

Season in with some cumin, chili powder, pepper, garlic powder or jalapenos to your liking. (I highly recommend the cumin!)

*I do boil one or two chicken breasts and shred them instead of using canned chicken but it does add an extra step.