Pork Katsu With Quick Carrot Pickles

Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan. Here, the pork is pounded thin and simply panfried. Pickled carrots offer a cool bite.

Yield:

Serves 2

Ingredients

1. 3 tablespoons distilled white vinegar
2. 1 tablespoon water
3. 1 teaspoon sugar
4. 2 large carrots
5. 2 scallions, very thinly sliced diagonally
6. 1 large egg
7. 1 cup cup panko (Japanese bread crumbs)
8. 2 (3 1/2- to 4-oz) boneless center-cut pork chops
9. 3 to 4 tablespoons vegetable oil

Directions

1. Whisk together vinegar, water, sugar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
2. Lightly beat egg in a shallow bowl. Combine panko, 1/4 tsp salt, and 1/8 tsp pepper on a large plate.
3. Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 tsp each of salt and pepper (total).
4. Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining Tbsp oil if necessary. Drain briefly on paper towels and serve with carrot pickles.

Notes

Grilled Skirt Steak

 

Yield:

 

Ingredients

1. 2 whole pieces of skirt steak about 2 lbs
2. Kosher salt and freshly
3. ground black pepper
4. Extra-virgin olive oil

Directions

1. Heat grill to high and wipe it down with an oiled paper towel to create a non-stick surface.
2. Drizzle skirt steak with a little olive oil.
3. Season with plenty of salt and black pepper.
4. Grill steak until it's still slightly pink in the center. (4-5 minutes first side, 1-2 minutes on the second side).
5. Remove from grill and let it rest for a few minutes to allow the juices to settle.
6. Slice across the grain into thick pieces.

Notes

 

Greek-Style Panini

A couple of cans placed in a saucepan are enough to weigh down these crispy sandwiches as they cook. Or use a countertop grill—a modern must-have for student apartment kitchens.

Yield:

Serves 6

Ingredients

1. 2 10-oz. pkgs. frozen chopped spinach, thawed and squeezed dry
2. 1/2 cup crumbled feta cheese
3. 6 French or kaiser rolls, halved
4. 2 jarred roasted red peppers, each cut into 3 strips
5. 3/4 cup prepared hummus

Directions

1. Combine spinach and feta cheese in bowl. Spread 1/3 cup mixture over bottom half of each roll, and top each with red pepper strip. Spread hummus on top halves of rolls.
2. Heat skillet over medium-high heat, or preheat countertop grill. Spray sandwiches with cooking spray. Set 2 sandwiches in pan, and top with saucepan weighed down with 2 cans. Cook 3 to 4 minutes on each side. Or press 5 minutes total in countertop grill. Repeat with remaining sandwiches.

Notes

Spinach Lasagna

“Many people don’t know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,” says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack.

Yield:

Serves 8

Ingredients

1. 1 medium onion, quartered
2. 1 cup fresh basil leaves
3. 1 Tbs. dried oregano
4. 2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
5. 1 8-oz. pkg. tempeh, cut into chunks
6. 1 28-oz. can chopped fire-roasted tomatoes
7. 2 Tbs. olive oil, plus more for oiling slow cooker
8. 1 tsp. salt
9. 1/2 tsp. ground black pepper
10. 2 10-oz. pkgs. frozen spinach, thawed and drained
11. 8 oven-ready lasagna noodles
12. 1 16-oz. jar roasted red peppers, rinsed and drained
13. 1 16-oz. container low-fat ricotta cheese, divided
14. 1 cup grated Swiss cheese, divided

Directions

1. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
2. Combine spinach and minced garlic in bowl, and season with salt and pepper.
3. Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
4. Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.

Notes

Ravioli with Sweet Potato Sauce

This mellow sauce served over a hearty pasta combines comfort and elegance in one easy meal. Serve with some steamed broccoli florets, baby carrots and red and green bell pepper strips. Round out the meal with slices of fresh Italian bread.

Yield:

4 Servings

Ingredients

1. 1 large sweet potato (about 8 oz.)
2. 16-oz. pkg. frozen vegetable-filled ravioli or tortellini
3. 1 Tbs. butter or soy margarine
4. 2 to 3 cloves garlic, minced
5. 1 cup low-fat milk or soy milk or as needed
6. Salt and freshly ground black pepper to taste
7. 1 cup frozen green petite peas, thawed
8. Chopped fresh parsley for garnish (optional)

Directions

1. Pierce several holes in skin of sweet potato with a fork. Microwave sweet potato on high power about 8 minutes or until tender. Plunge potato into a bowl of cold water (or, if you microwaved an extra sweet potato from the previous night’s dinner, simply use it as is).
2. Meanwhile, cook frozen pasta in a large pot of rapidly boiling water according to package directions. Drain well and return to the pot.
3. In small skillet, melt butter over medium heat. Add garlic and cook, stirring often, for 1 minute. Remove from heat.
4. Peel sweet potato and mash it well in a medium bowl. Stir in garlic and enough milk to achieve the consistency of a thick sauce. Season with salt and pepper.
5. Add sauce to cooked pasta in the pot. Stir in green peas and heat through. Garnish with parsley and serve right away.

Notes

Mushroom Ravioli with Green Pea Purée

Homemade ravioli is a great make-ahead dish when you use won ton wrappers for the pasta. Place filled ravioli on a parchment-lined baking sheet and freeze until hard. Store in a resealable plastic bag in the freezer.

Yield:

Serves 4

Ingredients

1. Mushroom Ravioli
2. ====================
3. 2 Tbs. olive oil
4. 1/2 small onion, chopped (1/2 cup)
5. 1 clove garlic, minced (1 tsp.)
6. 1/2 tsp. chopped fresh thyme
7. 8 oz. wild mushroom mix or assorted mushrooms, chopped (3 cups)
8. 2 Tbs. sherry
9. 24 won ton wrappers
10. .
11. Green Pea Purée
12. ===================
13. 2 cups frozen peas, thawed
14. 3/4 cup low-sodium vegetable broth
15. 2 Tbs. grated Parmesan cheese, plus more for garnish, if desired

Directions

1. To make Mushroom Ravioli: Heat oil in skillet over medium-high heat. Add onion, and cook 5 to 7 minutes, or until translucent and starting to brown. Stir in garlic and thyme, and cook 1 minute more. Add mushrooms, and increase heat to high. Sauté mushrooms 7 minutes, or until all liquid has evaporated. Add sherry to pan and cook 1 minute, or until sherry has evaporated. Transfer to bowl, and cool 20 minutes.
2. Place 1 won ton wrapper on work surface. Brush edges with water. Spoon 1 tsp. mushroom mixture in center of wrapper and fold into triangle, pressing edges to seal. Repeat with remaining wrappers and mushroom mixture.
3. To make Green Pea Purée: Blend peas, broth, and cheese in blender until smooth. Transfer to saucepan, and warm over medium heat. Season with salt and pepper, and set aside.
4. Bring large pot of salted water to a boil over high heat. Add ravioli and cook 2 minutes, or until cooked through. Drain. Spoon Pea Purée onto plates, and top with ravioli. Sprinkle with Parmesan cheese, if desired.

Notes