Crunchy Baked Pork Chops

recipe adapted from Smitten Kitchen

Ingredients

• 4 bone-in pork chops, 6 to 8 ounces each, 1 inch thick, trimmed of excess fat
• 2 1/2 cups gluten-free bread crumbs
• 1 small shallot, minced (about 2 tablespoons)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons vegetable oil
• Ground black pepper
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1/4 cup plus 6 tablespoons brown rice flour
• 3 large egg whites
• 3 tablespoons Dijon mustard

Directions

1. Place crumbs on a rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with thyme and parsley.
2. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
3. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
4. Bake until instant-read thermometer inserted into center of chops registers 165 degrees, about 30 minutes. Let rest on rack 5 minutes. Serves 4.

 Ginger Fried Rice

recipe adapted from Smitten Kitchen

Ingredients

• 1/2 cup peanut oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• Salt
• 2 cups onions, chopped
• 4 cups day-old cooked rice; I used brown rice but any kind will work
• 4 large eggs
• 2 teaspoons sesame oil
• 4 teaspoons soy sauce (optional)

Directions

1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and onions. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. (I raised the heat to medium high and cooked without disturbing for  4 to 5 minutes, then flipped and repeated the process.  I prefer more of a crunch to my fried rice.) Season to taste with salt.
4. In a nonstick skillet fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve. Serves 4.

 Arroz Con Pollo

recipe adapted from Smitten Kitchen

Ingredients

Chicken

• 3 large garlic cloves
• 2 tablespoons distilled white vinegar
• 2 teaspoons dried oregano, crumbled
• 4 chicken breast halves with bone, halved crosswise
• 4 chicken thighs 

 Rice

• 2 tablespoons EVOO
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 3 large garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon and 1 1/2 teaspoons paprika
• 2 bay leaves
• 1 lb. tomatoes, seeded and chopped
• 3 cups reduced-sodium chicken broth
• 2 cups long-grain white rice (14 ounces)

Directions 

Marinate chicken:

1. Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
2. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice:

1. Heat the olive oil over medium high heat. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
2. Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
3. Add chicken with marinade to vegetable mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
4. Stir in tomatoes, broth, and rice and bring to a boil, making sure rice is submerged. [Note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I'd suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]
5. Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
6. Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Do ahead: Chicken can be marinated up to 2 hours in advance.

Flour-Crusted Catfish with Green Rice Pilaf

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 5 tablespoons of EVOO
• 1 medium onion, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• salt and freshly ground black pepper
• 1 1/2 cups long-grain rice
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 pound fresh spinach leaves, trimmed and cleaned
• 20 fresh basil leaves
• 2 tablespoons of lemon juice
• 4 (6 to 8 oz.) catfish fillets
• 1 cup of brown rice flour

Directions

1. Preheat oven to 400 degrees.
2. Bring a medium sauce pot filled three quarter full with water to a boil.
3. Heat a second medium sauce pan or pot over moderate heat.  Add 1 tablespoon of EVOO, onion, thyme, salt and pepper.  Saute the onions for 2 minutes, then add the rice and lightly brown, 3 to 5 minutes.  Add the wine and allow it to evaporate entirely, 1 to 2 minutes.  Add the chicken stock and bring to a boil.  Cover the rice and reduce the heat.  Cook for 18 to 20 minutes, until tender.  
4. Salt the boiling water in the other pot and add the parsley, spinach, and basil.  Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink.  Use a slotted spoon or a spider to remove the greens to a colander.  Discard the water.  Rinse the greens under slow-running water to stop the cooking process.  Give the greens a gentle squeeze to get rid of the excess water.  Transfer the cooled, drained greens to a blender or food processor.  Add about 2 tablespoons of EVOO and lemon juice.  Puree until completely smooth.  Reserve the puree for finishing the cooked rice. 
5. Preheat a large oven-safe skillet over medium high heat.  Add the remaining 2 tablespoons of EVOO.  Season the catfish with salt and pepper and coat evenly and completely in the brown rice flour.  Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8 to 10 minutes or until the fish is firm to the touch and opaque.  
6. Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.  Pile the rice onto dinner plates and the catfish on top. Drizzle with extra lemon juice if desired.  Serves 4 to 5. 

Potato Basil Puree

recipe adapted from How Easy Is That?

Ingredients

• 2 cups fresh basil leaves, lightly packed
• 2 pounds large Yukon Gold or white boiling potatoes
• 1 3/4 cups of almond milk
• 2 teaspoons of kosher salt
• 1 teaspoon of freshly ground black pepper

Directions

1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water.  Add the basil leaves to the boiling water and cook for exactly 15 seconds.  Remove the basil with the slotted spoon and immediately plunge the leaves into the ice water to set the bright green color.  Drain and set aside.
2. Peel the potatoes and cut them in quarters.  Add the potatoes to the same pot of boiling water and return to a boil.  Cook the potates for 20 to 25 minutes, until very tender.  Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat the almond milk until it begins to simmer.  Place the basil in a food processor fitted with the steel blade and puree.  Add the hot milk and process until smooth.
4. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up.  Slowly add the hot basil mixture, salt, and pepper and heat until smooth.  If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes.  Pour into a serving bowl, season to taste, and serve hot.  Serves 4 to 5.

 

  Tuna Croquettes

 Ingredients

• 2 cans white albacore tuna, flaked
• 1 egg, lightly beaten
• 1/2 small Vidalia onion, finely chopped
• 1/2 cup GF bread crumbs, divided
• 1 heaping tablespoon of mayonnaise
• 2 teaspoons of Dijon mustard
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil

Directions

1. Combine tuna, egg, onion, 1/4 cup of bread crumbs, mayonnaise, mustard, salt and pepper.  Form into 7 to 8 small patties.  Roll patties in remaining 1/4 cup of bread crumbs.  
2. In a large nonstick skillet, heat oil over medium heat.  Add patties and cook 2 minutes per side, or until golden brown.   Serves 2 to 3. 

 Golden Potato Rounds

 Ingredients

• 2 1/2 lbs. Yukon Gold potatoes, sliced into 1/2 inch rounds
• 2 tablespoons of EVOO
• 1 1/2 teaspoons of kosher salt
• 3/4 teaspoon black pepper
• 3 tablespoons of chopped fresh chives

Directions

1. Preheat oven to 425 degrees.  Toss potato slices in oil, salt and pepper.  Spread on a roasting sheet in one even layer.  
2. Roast in the oven for 40 minutes, flipping once, until potatoes are golden brown.  
3. Turn oven off.  Add chives to the potatoes and return the potatoes to the oven to sit for 5 minutes.  Serves 5. 

 Easy Pea Risotto

recipe adapted from How Easy Is That?

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, preferably homemade, divided
• 3/4 cup almond milk
• 1/2 cup dry white wine
• 2 tablespoons EVOO
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas

Directions

1. Preheat the oven to 350 degrees.  
2. Place the rice and 4 cups of the chicken stock in a Dutch oven.  Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.  Remove from the oven, add the remaining cup of chicken stock, the almond milk, wine, EVOO, salt, and pepper and stir vigorously for 2 to 3 minutes. until the rice is thick and creamy.  Add the peas and stir until heat through.  Serve hot.  Serve 4 to 6. 

Roast Chicken with Dijon Sauce

recipe adapted from Smitten Kitchen

Ingredients

• 8 chicken thighs, with skin and bones
• 1 tablespoon vegetable oil
• 1/2 Vidalia onion, chopped
• 3/4 cup dry white wine
• 3/4 cup reduced-sodium or sodium-free chicken broth
• 1/4 cup almond milk
• 1 tablespoon corn starch
• 2 tablespoons smooth Dijon mustard
• 1 tablespoon finely chopped chives or the green parts of scallions

Directions

1. Preheat oven to 450°F with a rack in middle. Pat chicken dry and season generously with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet (if you’ve got a cast iron skillet, it is great here) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch. I like to take a lot of care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it, which will provide the best flavor and seal in the most juices.
2. Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add onions, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Stir corn starch into cold almond milk.  Add milk mixture and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.
3. Whisk in mustard, chives, and salt and pepper to taste. Serve chicken with sauce.

 Tomato and Sausage Risotto

recipe adapted from Smitten Kitchen

 Ingredients

• 1 can (28 ounces) diced tomatoes in juice
• 2 tablespoons olive oil
• 3/4 pound sweet or hot Italian sausage, casings removed
• 1 small onion, finely chopped
• Coarse salt and ground pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)

Directions

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach and remaining tablespoon of olive oil; season with salt and pepper. Serve immediately (risotto will thicken as it cools).  Serves 4.

 Tuscan White Beans

recipe adapted from How Easy Is That?

Ingredients

• 1 lb. dried white cannellini beans
• 1/4 c. good olive oil
• 4 c. chopped onion
• 2 c. chopped carrots
• 3 cloves garlic, minced
• 1 c. chicken broth
• 1 tbs. minced fresh sage leaves
• 1 tbs. minced fresh rosemary leaves
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Directions

1. The night before, soak the beans in a large bowl with water to cover by at least 2 inches.  Cover and refrigerate overnight.
2. The next day, drain the beans, rinse them well, and place them in a large stockpot.  Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender.  Skim off any foam that accumulates.  
3. Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.  Add the onion and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender.  Add the garlic and cook for 1 more minute.  Drain the beans and add them to the vegetables.  Add the chicken stock, sage, rosemary, salt and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.  Season to taste and serve hot.  Serves 6. 

Red and Purple Dill Potatoes

 Ingredients

• 1-28 oz. bag red baby potatoes
• 1-28 oz. bag purple baby potatoes
• 3 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. dried dill 

Directions

1. In a large dutch oven heat EVOO over medium heat.  Add potatoes, salt, and pepper and toss to coat.  Cover with lid and allow to cook 30 minutes.  Do not uncover while cooking; instead shake the potatoes occasionally to keep them from burning.  Garnish with dill and serve.  Serves 6 to 8.