autumn Archives - ¡HOLA! JALAPEÑO

Crispy Pork Milanesa Recipe

July 22, 2020 by Kate Ramos 12 Comments

Pork Milanesa, or breaded, pan-fried pork tenderloin, is loved in South American countries as much as it is in Japan.

Call it what you will, Wienerschnitzel, Cotoletta alla Milanese or Tonkatsu. In Iowa we put it on a bun half its diameter with a squirt of yellow mustard and call it lunch.

Pounded thin and fried in hot oil, La Milanesa is the perfect combination of crispy exterior and juicy interior and it happens to be one of my husband’s favorite meals.

Last weekend we were bored so we drove an hour to Fargo to buy the week’s groceries.

Most mothers complain about grocery shopping with their children, I on the other hand, much prefer my child to my husband—at least she doesn’t care what I’ve got planned for dinner that week.

A trip to Fargo meant I could get some out of the ordinary things like Meyer lemons and escarole so I had carefully planned our weekly meals to take advantage of such abundance.

Pork cutlet sliced on a plate with green sauce, black beans, and a salad with lime wedges and a piece on a fork.

Armando decided two seconds before we entered the grocery store what he wanted to buy.

“Are we going to the Asian market?” He asks.

“I don’t think I need anything there” I say.

“Well then what are we going to have for dinner this week?” He responds, “I want some good stuff.”

Yes, this is what he tells me.

He wants some good stuff.

Now I know he didn’t mean we don’t normally have good stuff, but at that moment that is what it sounded like to me and I wanted to punch him in the face.

In his manliness he continues, “Why don’t we have Milanesa?”

The truth was we weren’t going to have Milanesa because it wasn’t on my meticulous menu I had planned out, but my response was, “Because it’s a pain in the ass to make.”

With a “so shut-up.” thrown in under my breath.

He responds with a “No its not, you make it all the time.”

And I respond with a “Then why don’t you make it yourself?”

And that is how we happily carried out our shopping trip…and our hour drive home.

I felt bad though, so of course we had Milanesa the next night and lived happily ever after.

A plate of Pork Milanesa, salad, and black beans with a jar of green sauce and silverware to one side.

How To Make Pork Milanesa

The truth of the matter is, he was right. Pork Milanesa is not that hard to make.

You can use beef, chicken or pork, but boneless pork chops, pounded thin is what we love best.

The only thing about Milanesa is it requires a few shallow dishes for dipping (I use pie plates) but other than that, pretty simple.

Here’s how it goes:

Place flour, beaten eggs, and bread crumbs (I use panko) in three separate shallow dishes.
All three need to be generously seasoned with salt and pepper.
Coat both sides of the pork chop in flour, then egg, then bread crumbs.
Heat oil over medium high heat in a large frying pan.
Cook the breaded pork chops for about 3 minutes on each side.
Drain on paper towels.
Serve with a squeeze of lime juice!

Seasoned cutlets being breaded with flour. One in a dish of flour and one on a piece of brown paper being ready to get breaded.

Can You Pound Pork Chops To Make Them Tender?

Absolutely!

To get those perfectly thin boneless pork chops for Milanesa (or in Italian, Milanese) you can either buy them already pounded out at your local Latin market or grocery store but you can also easily do it at home.

If you plan on making Milanesa all the time, consider buying a meat mallet.

If you don’t want to commit to another kitchen tool, a heavy-bottomed saucepan, rolling pin or wine bottle will work.

Boneless pork chops sitting on a piece of brown parchment paper next to a bowl of flour.

Lay one or two boneless pork chops on a cutting board (it’s easier to do in batches) and cover with a piece of plastic wrap.

Starting from the middle of the pork chop whack the meat with the mallet working your way out.

A person pounding a boneless pork chop, covered by a piece of plastic wrap with a meat mallet on a cutting board.

The plastic wrap protects the meat from tearing, but if it starts to rip, be a bit more gentle. Work your way around the pork chop until it is of even thickness. Keep going until it is 1/4-inch thick all the way around.

Repeat with the other pork chops, pounding them all the same thickness so they are all nice and tender.

Show Me Your Stuff!

Hey, you pork chop-breading kitchen wiz! Show me your perfect Pork Milanesa! Share a photo and tag us on Instagram using @holajalapeno and #holajalapeno so that we can see your impressive handiwork. Happy eating!

Crispy Pork Milanesa Recipe

Yield: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Tender pork cutlet pounded thin and lightly breaded and fried. Served with a slice of lemon or lime makes a divine dinner.

Ingredients

4 pork cutlets or boneless pork chops pounded to about 1/4-inch thick
kosher salt and black pepper
3/4 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
3 tablespoons olive oil
lemon wedges for serving

Instructions

Generously season pork on both sides with salt and pepper. Place flour, egg, and panko into three separate pie plates or shallow dishes.
Heat oven to 300°F. Heat oil in a large frying pan over medium heat and have an oven-proof plate or baking sheet ready.
While oil is heating dip one cutlet in the flour, cover completely with flour then shake off excess. Dip in egg, covering completely, then let excess drip off. Then cover in panko, pressing to adhere to the pork.
Once oil is shimmering place breaded pork in hot oil (if your pan is big you can do two at a time) the oil should vigorously bubble when pork is added, if not wait longer for oil to get hot enough. Let fry undisturbed until golden brown on one side, about 2-3 minutes. Flip and repeat on other side. Transfer pork to plate and place in oven to keep warm. Repeat with remaining pork. Serve immediately with lemon wedges.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This post was first published in 2011 and updated in July 2020.

10 Recipes To Try This Week| 10/23/16

October 23, 2016 by Kate Ramos 2 Comments

¡Hola! ¿Qué tal? How was your week?

We have entered fall break, the kids don’t have school all week—a concept unheard of in the Midwest. We are heading to the Bay Area for the week by train, the kids are super excited. I’m half excited, half dreading the nine-hour ride, stay tuned on Instastories for all our shenanigans. We haven’t been to San Francisco since we’ve moved back to California. Hiro wants us to take him to all the places we used to go when we lived there. Louisa pretends she remembers.

Oh, before I forget, I’ll be starting an essential cookie baking giveaway for all your holiday cookie needs later this week so be sure to enter!

What are you up to this week? Here’s your weekly recipe inspiration…..

10 Recipes For October

A godsend for all lactose-intolerant cinnamon bun lovers.

The secret to Peruvian cooking.

The ultimate Sunday dinner.

Its amazing what a quick little relish will do for a steak dinner.

Contrary to popular belief lettuce wraps make an excellent kid-friendly dinner.

Pumpkin plus churros plus cheesecake. I’m in.

The easiest way to cook hard winter squash.

How they make sangria in Basque country.

Crispy-lidded, naturally dairy-free pumpkin bread.

This Roasted Chickpea and Kale Salad with Tahini Dressing looks good on it’s own or with that steak dinner I was talking about.

Chard and Black Rice Soup

December 17, 2011 by Kate Ramos Leave a Comment

This recipe is a holdover from my chard binge this summer. It’s kind of a funky shade of green, like the shade your romp room carpet would’ve been in 1975, but nonetheless, muy delicioso.

It is not dairy-free, or vegetarian, or vegan. Three things it could be should you wish to eliminate the milk and butter, substitute vegetable stock, or eliminate the milk and butter and substitute vegetable stock. It would still be good in all those instances, but this is how I liked it best.

This is a good weeknight soup to have when your weekends are slammed with calorie-laden Christmas parties and you’re feeling more like Santa Claus and less like Hanukkah Harry (I’m guessing he’s a bit slimmer). It’s not comfort-food, but feel good food, especially when it is cold and snowy outside, which I am pleased to announce that is one thing it is not here in North Dakota.

I love the texture and flavor of black rice, but you could use barley, brown rice, or farro. Just choose a grain that has some bite and doesn’t easily get soft and soggy.

Chard and Black Rice Soup

Yield: 8

Ingredients

1 cup uncooked black rice
2 large bunches swiss chard
3 tablespoons butter
3 tablespoons olive oil
2 leeks, white and light green parts only, thoroughly washed and dried
2 stalks celery, chopped
2 cloves garlic, chopped
1/4 cup flour
6 cups chicken stock, or low-sodium chicken broth
2 cups milk

Instructions

Bring a medium saucepan of heavily salted water to a boil over medium-high heat. Rinse rice and add to boiling water. Cook until rice is slightly underdone, drain, rinse under cold water until cool and set aside.
Remove chard leaves from the stem. Wash stems and leaves thoroughly. Chop each and set aside, keeping them separated.
Heat butter and oil in a large stock pot over medium-high heat. Once butter is melted add leeks, celery, and chard stems. Season with salt and pepper and cook, stirring occasionally, until softened. Add garlic and cook another minute. Add flour and cook, stirring constantly until the flour smells like cooked pie crust. Slowly add chicken stock, stirring continuously, then add chard leaves.
Bring to a boil, then reduce heat to a simmer. Cover and cook until vegetables are tender, about 45 minutes. Puree with a stick blender or in batches in a blender. Stir in milk and cooked rice and return to a simmer. Taste and add more salt and pepper as needed. Serve.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Beer Braised Chicken with Cornmeal-Chive Dumplings Recipe

March 25, 2011 by Kate Ramos Leave a Comment

The Professor will ask me occasionally if I feel deprived, having to cook within his restricted diet. I usually tell him no—I’m used to not eating cheese or cream or baked gooey desserts. And for the most part, this is true.

I will admit to having secret fantasies of him going out of town for the weekend and my ‘lil one and I spending a leisurely afternoon making crunchy-topped macaroni and cheese or bubbling lasagna. In my fantasy we sit around the dinner table laughing, leisurely eating and vowing never to tell Papa what fun we had over a casserole dish of cheese.

No dairy essentially means no comfort food, but there are exceptions to the rule. One thing I frequently make when a soul needs soothed is chicken and dumplings. It is always a welcome surprise to the Professor that he can tuck into some fluffy little puffs of dough and thick bubbling stew without regret.

This version has soy milk and vegetable oil in the dumplings, but you could use regular milk and butter, or even some shredded cheese if you’d like.

Beer Braised Chicken with Cornmeal-Chive Dumplings Recipe

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

Beer braised chicken topped with fluffy chive and cornmeal biscuits. Dairy Free!

Ingredients

For the Chicken:

2 1/2 pounds chicken legs and thighs
3 tablespoons vegetable oil
2 jalapeños, seeded and chopped
2 cloves garlic, chopped
1 yellow onion, chopped
1 teaspoon ground cumin
1 bay leaf
1/4 cup all-purpose flour
2 cups chicken stock or low-sodium chicken broth
12 ounces pale ale beer

For the Dumplings:

1 cup all-purpose flour
1/2 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk (any kind, whole, soy, low-fat)
3 tablespoons vegetable oil
2 tablespoons chopped chives

Instructions

For the Chicken:

Generously season chicken on all sides with salt and pepper. Heat oil in a large shallow pot with a tight fitting lid over medium-high heat. Once oil is shimmering add chicken pieces and brown on both sides. Transfer chicken to a plate and add jalapeños, garlic, and onion to pot. Season with salt and pepper and cook, stirring occasionally until tender.
Add cumin, bay leaf and flour and stir until flour is slightly toasted and gives off a nutty smell, about 2 minutes. Slowly add chicken stock and beer, stirring to prevent flour clumps. Return chicken to pot and bring to a boil.
Cover, and reduce heat to low. Simmer until chicken is very tender, but not falling off the bone, about 45 minutes. Transfer chicken to a plate and let cool slightly. Meanwhile, taste stew and add more salt and pepper if necessary. When chicken is cool enough to handle, remove all skin, and bones, and shred the meat. Return to pot, cover and keep warm over low heat.

For the Dumplings:

Combine all ingredients in a large bowl and stir to combine. Bring chicken stew to a rapid simmer and drop tablespoon-sized pieces of batter into the stew, spacing them about 1/2-inch apart. Cover and reduce the heat to low. Cook until the dumplings have puffed up and firm to the touch, about 15 to 20 minutes. Uncover and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 734Total Fat: 36gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 273mgSodium: 598mgCarbohydrates: 37gFiber: 2gSugar: 4gProtein: 59g

Pasta with Double Pork Ragu Recipe

February 3, 2011 by Kate Ramos 1 Comment

I will not be attending a Super Bowl party this year. This is nothing new, I think The Professor and I have been to one in our whole lives together, or apart for that matter. And that was way back in 2002, I don’t remember who was playing, but I do remember the party took place in a trailer in Montana and our host was wearing those MC Hammer pants for white guys with the team logo running down the sides.

If I had been invited to a Super Bowl party this year, I would mainly be going for the food and would be extraordinarily pleased if they whipped out a huge platter of pasta tossed with a tender pork ragú. Not typical football food I admit, but if anyone out there wants me to come over and talk during the entire game, here’s the recipe.

Pasta with Double Pork Ragu Recipe

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 3 hours 20 minutes

Total Time: 3 hours 40 minutes

A hearty, delicious ragu recipe made with tender braised pork shoulder and bacon. Adapted from Williams-Sonoma

Ingredients

3 pounds boneless pork shoulder roast, cut into 3-inch pieces
1/2 cup all-purpose flour
3 tablespoons olive oil
6 slices thick-cut bacon, diced
1 yellow onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
8 ounces white button mushrooms, sliced
1 (28oz) can diced tomatoes, drained
3 tbsp tomato paste
1 cup red wine
1 cup chicken broth
2 pounds dried pasta

Instructions

Generously season pork on all sides with salt and pepper. Dust with flour, shaking off any excess. Heat oil in a large Dutch oven over medium-high heat. Add pork pieces a few at a time, leaving room in between the pieces. Brown on all sides (about 5-8 minutes per side) then transfer to a plate, repeat with remaining pork pieces.
Add bacon to the pan and brown until crisp. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and starting to brown. Add garlic and mushrooms and continue cooking until pan is almost dry.
Add tomatoes, tomato paste, wine, and chicken broth. Stir, scrapping up any darkened bits that have stuck to the bottom and incorporate tomato paste. Return pork to the pot and bring to a boil. Reduce heat to a simmer. Cover and simmer until pork easily pulls apart with a fork, about 3 hours.
When pork is tender, remove pork from the sauce and set aside to cool slightly in a bowl or on a cutting board. While pork is cooling, set a large pot of heavily salted water on to boil over high heat. Add pasta and cook according to package instructions.
While pasta is cooking, shred pork with 2 forks, or your fingers and return to the sauce. Drain pasta and return to pasta pot. Ladle sauce over pasta (you may not use all of it) and toss to combine. Serve with Parmesan cheese if desired.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 851Total Fat: 46gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 163mgSodium: 439mgCarbohydrates: 49gFiber: 5gSugar: 4gProtein: 52g

Lentil Soup with Sausage and Spinach Recipe

January 23, 2011 by Kate Ramos 2 Comments

We are in the soul-crushing depths of winter. A time in the northern-most parts of the Northern Hemisphere where your nose hairs freeze when you step outside and cursing may be heard upon entering the house, just so everyone inside knows you were outside and yes, it is cold out there.

It is a time of year (if you are a stay-at-home mom like me) when you find yourself dumbfounded on how to pass the intervening eternity between 4pm and dinner time and end up reading lots and lots and lots and lots of children’s books.

It is a negotiation with your child—these hours of reading—between the good books (Olivia, Madeline, Paper Bag Princess) and the really, really terrible ones (any Thomas the Train fans out there?). I am always pleased when a library book turn up in the superb category. You rarely have enough time to proof read the week’s selections as they are being piled on the check-out desk. It is usually 50/50 if they are going to be worth reading—did I mention Thomas the Train?

A recent library discovery was a wonderful book by Joe Lasker titled Lentil Soup. It’s an endearing tale in which a very well-meaning and extrodinarily patient wife tries to make lentil soup for her husband. Tension builds as with every attempt he shuns her soup and says it is not like his mother’s lentil soup. After a week of this torture, she finally becomes fed up (why it took her that long, I’m not sure) and she storms out of the house only to leave the soup over the fire where it burns to hell. That night she serves him the soup anyway (finally she comes to her senses), and guess what? He loves it! “Now this lentil soup is just like my mother’s lentil soup.” He says to her. And do you know what she does? She dumps that bowl of soup right on his head! Now that is one book I don’t mind reading over and over again.

Just a cooking note: It will be much easier to slice the sausage if it is slightly frozen. Stick the sausage in the freezer for about 30 minutes and it will be just firm enough to easily slice.

Lentil Soup with Sausage and Spinach Recipe

Yield: 8-10 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 40 minutes

Adapted from Gourmet Magazine

Ingredients

2 tablespoons olive oil
4 ounces (slightly frozen) sweet Italian sausage links, cut into 1/2-inch thick slices
1 medium onion, small dice
2 medium carrots, small dice
2 celery stalks, small dice
4 garlic cloves, minced
2 tablespoons tomato paste
1 pound lentils, rinsed well
6 cups water
1 quart low-sodium chicken broth
1 bay leaf
4 cups packed baby spinach, washed

Instructions

Heat oil in a large 6-quart soup pot over medium heat. Add sausage and brown. Transfer to a bowl with a slotted spoon. Add onions, carrots, celery, and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until softened.
Add tomato paste and stir 1 minute. Return sausage to pot along with lentils, water, broth, and bay leaf. Bring to a boil, then reduce heat to a low simmer and cover. Cook until lentils are tender, about 20 minutes.
Stir in spinach, and add more salt and pepper if necessary, and serve.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 282mgCarbohydrates: 15gFiber: 5gSugar: 3gProtein: 13g

Whole-Wheat Banana Pancakes Recipe

May 21, 2010 by Kate Ramos Leave a Comment

Meals take on a whole new meaning once children enter the scene. Dinner becomes a testing ground, exploring the boundaries of what your child will consume without protest. Lunch, more often than not, becomes part scavenger hunt part Iron Chef competition to see what is edible and can be made in under 10 minutes and breakfast is a study in repetition.

We’ve basically been eating the exact same things every morning for a year now. My daughter would happily eat Cheerios and yogurt for every meal of every day but on occasion I need a break from the monotony and turn to pancakes.

Still wanting to maintain a modicum of healthiness, I opted for a touch of whole wheat flour and some fruit, but the beauty of pancakes is they are a whiteboard for flavors, you can add blueberries, frozen raspberries or even grated carrot instead of the banana, so feel free to use your imagination.

These are pancakes of the light, crispy-edged variety. If you prefer a cakeier pancake, use 1/2 cup less soymilk.

Whole-Wheat Banana Pancakes Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

Fluffy banana pancakes recipe made with whole wheat flour for extra rib-sticking power for cold winter mornings. Dairy free!

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 1/2 cups soymilk
1 teaspoon cider vinegar
2 large bananas, mashed
2 large eggs
1/4 cup vegetable oil

Instructions

Whisk together both flours, sugar, baking powder, baking soda and salt in a large bowl.
Whisk together soymilk and vinegar in a separate large bowl and let sit for a couple minutes to sour milk. Whisk in bananas, eggs and 2 tablespoons of the oil, then gradually whisk the wet ingredients with the dry.
Heat 1 tablespoon oil in a large cast iron or non-stick frying pan over medium heat. Working in batches, spoon 1/4 cup batter into the pan. Cook pancakes until the edges have begun to brown and air bubbles cover the top, about 3 minutes. Flip pancakes and cook 1 to 2 minutes more. Repeat with remaining batter, adding more oil if pan dries out. Serve with warm with maple syrup.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 394mgCarbohydrates: 49gFiber: 4gSugar: 12gProtein: 10g

Brown Rice with Scallions and Dried Cranberries

March 3, 2010 by Kate Ramos 2 Comments

Whenever we go to Minneapolis we make a mandatory stop at Trader Joe’s and fill our trunk to the brim with enough groceries to hopefully last us until our next trip.

Whole grains are remarkably hard to find here in my little village so I always stock up on everything I can find at TJ’s. On our last trip I found a new brown rice medley that I now know better than to only buy one bag. It has long grain brown rice, black barley and daikon radish seeds. If you have a TJ’s in your hood I highly recommend picking some up, if not, brown rice medleys can be found in the bulk section of posh grocery stores like Whole Foods or you could just use long grain brown rice.

This was one of those what’s-in-the-cupboard side dishes that I will definitely be making again. We had some friends over for dinner and everyone raved about the rice. I can’t take all the credit though because I think it was the fancy black barley and radish seeds that won everyone over, but that didn’t stop me from saying “oh, thank you!” “Just some scallions and dried cranberries, that’s all”. I conveniently failed to mention the bag of rice I drove four hours to buy.

Brown Rice with Scallions and Dried Cranberries Recipe

Yield: 4

A wonderful side dish recipe combining chewy brown rice with the sharpness of fresh scallions and sweet dried cranberries. Dairy and gluten free!

Ingredients

1 tablespoon olive oil
6 scallions, thinly sliced
2 cups brown rice medley or long grain brown rice
4 cups vegetable stock, broth or water
1/2 cup dried cranberries

Instructions

Heat oil in a large, shallow pot over medium heat. Add scallions and season with salt and pepper. Cook, stirring occasionally, until bright green and tender.
Add rice and stock and bring to a boil. Reduce heat to a simmer and cover. Cook, covered until water has evaporated and rice is tender, but not mushy, about 35 to 45 minutes. Stir in cranberries and taste. Add more salt and pepper if necessary and serve.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Oven-Roasted Brussels Sprouts Recipe

February 25, 2010 by Kate Ramos 2 Comments

There are two things I do on a regular basis, when it comes to cooking, that I rarely consider, but I think makes the difference between a zealous cook and someone whose sole objective is getting food on the table.

One is getting the kitchen really dirty. I’m not bothered in the least by a sauce-spattered stove or a sink full of dishes, but I know people who refuse to pan-fry anything simply to prevent having to clean up a mess.

The second is chopping—lots and lots of chopping. After spending a decade in restaurant kitchens my knife skills are pretty good—and fast. Which I’m mentioning not to boast, but to admit that many of the recipes I make take me considerably less time than your average, make-a-meal-every-so-often cook. But I also mention this, to rally the troops, because without proficient knife skills it is nearly impossible to get made-from-scratch weekday meals on the table. Those chicken nuggets in the freezer will always win.

So, I challenge you, all you harried moms and time-deficient dads, pick up a knife and start with this recipe for brussels sprouts, you only have to cut off the ends and cut them in half. It’s a good place to start and you will be amazed at how sweet oven-roasted brussels sprout taste. Soon you will be addicted to fresh food, made from your own hard work and tenacity and not even think about pulling out that box of whatever from the freezer, because guess what—it won’t be there.

Oven-Roasted Brussels Sprouts Recipe

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

A simple and delicious way to cook brussels sprouts. Roasted in the oven until crispy on the outside and tender on the inside. Dairy and gluten free!

Ingredients

1 tablespoon olive oil
1 pound brussels sprouts, washed, ends trimmed and cut in half vertically
kosher salt and freshly ground black pepper
freshly grated Parmesan cheese (optional)

Instructions

Heat oven to 425°F. Toss brussels sprouts in the oil on a baking sheet and generously sprinkle with salt and pepper. Lay cut side down in a single layer.
Roast until tender and browned-crispy edges have formed, about 10 minutes. Remove from oven and sprinkle with cheese if desired; serve.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 241mgCarbohydrates: 17gFiber: 6gSugar: 4gProtein: 7g

Roasted Squash Tostadas Recipe

February 23, 2010 by Kate Ramos Leave a Comment

Tostadas are full of components, the filling (in this case, squash) the beans, the tortillas, the slaw…..but all those layers of tastes and textures are the precise reason that tostadas are so much fun to eat.

The truth is, all you really need to make is the roasted squash and the tortillas, the other stuff is just extra. I mean, hell, if you are really feeling muy autentico you could go ahead and make guacamole, Spanish rice, and maybe even a margarita or two—you will need something to wash this all down with after all.

Note: I use hot Peri-Peri spice mix to season the squash, but you could use any spice mix you like, Lawry’s, or Old Bay would be great or just use freshly ground black pepper instead.

Roasted Squash Tostadas Recipe

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 50 minutes

Roasted winter squash, refried beans, a crunchy slaw, and a sprinkle of cheese all piled on a crunchy corn tortilla. Vegetarian and gluten free!

Ingredients

For the Squash:

1 medium butternut squash, peeled and large dice
1 tablespoon olive oil
1 teaspoon kosher salt
2 teaspoons hot Peri-Peri spice mix or 1/4 teaspoon black pepper

For the Beans:

1 tablespoon olive oil
1/2 small yellow onion, small dice
1 clove garlic, minced
1 (15-ounce) can black beans
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon dried oregano

For the Slaw:

1 recipe Cilantro-Lime Cole Slaw

For the Tortillas:

3 cups vegetable oil
12 (6-inch) corn tortillas

Instructions

For the Squash:

Heat oven to 450°F. Combine squash, olive oil, salt and spice mix on a baking sheet and toss until squash is well coated. Roast until squash is soft and starting to brown, about 15 to 20 minutes. Remove from oven and set aside. (This can be served warm or at room temperature.)

For the Beans:

Heat oil in a small saucepan over medium heat. Add onions and garlic and season with salt and pepper. Cook, stirring occasionally, until onions are translucent.
Add beans (juice and all), cumin, coriander, and oregano. Bring to a boil, then reduce heat to a simmer. Using a potato masher, or the back of a large spoon, mash beans until almost all are broken up. Let simmer until thick, about 5 minutes. Taste and add more salt if necessary.

For the Tortillas:

Heat oil in a large cast iron skillet or heavy frying pan over medium heat. The oil will need to reach about 325°F to 350°F. If you don't have a deep fat thermometer, place a wooden chopstick in the oil, if bubbles cover the chopstick almost immediately you know it's hot enough. Meanwhile, line a large plate with paper towels and set aside.
Place one tortilla at a time into the hot oil. Hold the tortilla under the oil with tongs until the bottom is golden brown, about 2 minutes. Flip and fry the other side until golden, about another minute.
Remove to paper towel-lined plate and sprinkle with kosher salt. Repeat with remaining tortillas. (If the tortillas seem to be cooking too fast, lower the heat, or raise it if they seem to be taking too long to brown. You may need to do this a couple times while frying)

To Serve:

I like to place all the components on the table and let my family build their own tostadas. I also place bowls of lime wedges, avocado slices and bottles of hot sauce out for garnish. You can also garnish the tostadas with crumbled queso fresco (or feta cheese), cilantro leaves and sliced radishes.
If you want to serve the tostadas already made: take a tortilla and spread some beans on one side, a couple tablespoons full will do. Top with about 1/4 cup of the squash and a small mound of slaw.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1634Total Fat: 172gSaturated Fat: 13gTrans Fat: 4gUnsaturated Fat: 150gCholesterol: 0mgSodium: 377mgCarbohydrates: 26gFiber: 7gSugar: 2gProtein: 6g

Sweet and Sour Braised Cabbage Recipe

January 13, 2010 by Kate Ramos 2 Comments

I’m not a huge cabbage fan. I love a good slaw, but cooked cabbage doesn’t do much for me. There are a couple exceptions to that rule and one is this recipe for Sweet and Sour Braised Cabbage. I learned this recipe from Cindy Pawlcyn when I was working at Mustard’s Grill in the Napa Valley. She always had the knack for turning something ordinary into something special.

This dish is a natural accompaniment to pork, but would also be great with grilled brauts, or even venison.

Sweet and Sour Braised Cabbage Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

A excellent, easy side dish for pork or chicken. Red and green cabbage gets slowly braised with onions, cumin seeds, brown sugar, and a touch of vinegar.

Ingredients

2 tablespoons olive oil
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
1 large head red cabbage, or a mixture of red and green, cut into large dice
1/2 cup red wine vinegar or apple cider vinegar
1/3 cup light brown sugar
1 teaspoon cumin seeds

Instructions

Heat the oil in a large frying pan over medium-high heat. Once shimmering add onion and season with salt and pepper. Cook, stirring occasionally, until tender. Add garlic and cook a couple minutes more.
Add cabbage and season again with salt and pepper. Lower heat to medium, and cook, stirring occasionally, until tender, about 20 minutes. Add vinegar, sugar and cumin and lower heat to medium-low. Cook, covered, until the juices are syrupy and cabbage is soft, about 10 minutes more. Season with additional salt and pepper, if necessary and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 85mgCarbohydrates: 36gFiber: 7gSugar: 24gProtein: 5g

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