Last Sunday our daughter Lexie was confirmed at church. It was a wonderful day with family and friends sharing in her special day and enjoying some good food together. I kept the food simple because we had to be at both church services. I did as much ahead of time as I could, and it all worked out great. We are so proud of all of the confirmands in her class and excited about the beginning of their faith journey. I have no special theme or method for choosing the recipes for you today; I just chose several that sound good to me and have placed on my list to try in the near future. I hope you give them a try and enjoy them.
8 cups torn kale leaves, (about 1/2 large bunch)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra-virgin olive oil
Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly and finely chop. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
2 cups long-grain white rice, cooked
2 eggs, slightly beaten
2 carrots, chopped
1 celery stalk, chopped
1 small onion, chopped
1/2 cup frozen peas
1/2 cup frozen corn
2 tablespoons soy sauce
Water, as needed
Over a wok heated to medium-high heat, cook the egg into an omelet. Remove the omelet and add the carrots, celery and onion. Stir fry over high heat, adding water as needed until the vegetables are tender-crisp. Cut the omelet into chunks and add to the wok along with the peas and corn. Add the rice and soy sauce. Mix to combine. Makes 4 servings about 1 cup each.
1 pound (16 ounces) pork roast or pork tenderloin
1 tablespoon vegetable oil
2 cloves garlic, smashed and chopped
1 cup carrots, shredded
1 cup cremini mushrooms, sliced
1/4 whole Chinese cabbage, shredded (about 2 cups)
2 tablespoons soy sauce, low-sodium
1 teaspoon whole-grain mustard
1 teaspoon sesame oil
2 tablespoons natural peanut butter, smooth
1/2 cup hot water
Trim fat from the pork and cut into 1/2 inch cubes. Heat a skillet over moderately high heat, then add the oil. Once the oil is hot, add the trimmed and cubed pork. Stir fry until the pork is no longer pink. Remove the pork from the skillet and cover to keep warm. Rinse out the skillet, and spray it with nonstick cooking spray. Heat the skillet to moderate heat and add the carrots, garlic, cabbage and mushrooms. Cook over moderate heat for 3 to 4 minutes. While the vegetables are cooking, combine the soy sauce, mustard, sesame oil and peanut butter in a small bowl. Pour in the hot water and whisk with a fork to create a smooth sauce. Pour mixture over the vegetables and add the cooked pork back to the pan. Stir fry for 2 additional minutes. Serve with whole-grain noodles or rice. Serving size is 1 cup vegetables and 1/2 cup pork.
1 tablespoon cocoa powder, unsweetened
1 teaspoon instant coffee
1/2 teaspoon cinnamon, ground
1/2 teaspoon chili powder
1 tablespoon canola oil
1 pound (16 ounces) pork tenderloin, trimmed of surface fat
Preheat oven to 400 degrees. Combine the spices in a small mixing bowl. Trim fat from pork tenderloin and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with the canola oil. Dust the loin with all of the spice mixture. Heat a cast iron or heavy bottom pan to high heat. Spray with nonstick cooking spray. Place the tenderloin in the pan and sear on all sides. Transfer the pan to the oven and roast for 15 minutes or until just done, do not overcook. Remove the pan from the oven. (Remember the handle will be hot.) Place the meat on a cutting board and allow to rest for 5 minutes. Slice. Serve with a mole sauce.
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
1 cup (three 2.1-ounce bars) chopped Butterfinger Candy
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
3 cups shredded and skinned cooked turkey
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 ounces)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 (16-ounce) jar medium-hot salsa
In a bowl, mix turkey, sour cream, 2 cups shredded cheese and salt.
Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9-by-13-inch baking dish. Pour salsa evenly over the top. Bake in a 350 degree oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving. Serves 6.
2 tablespoons butter
1/3 cup finely chopped dried cranberries
1 1/2 teaspoons garlic paste
1 teaspoon kosher salt
3/4 cup shredded sharp cheddar cheese
Freshly ground black pepper to taste
Flour for dusting
1/2 cup chicken broth
2 tablespoons Dijon mustard with honey
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1 tablespoon chopped fresh sage leaves
1 Granny Smith apple, cored, peeled and diced small
4 (1-inch-thick) boneless center cut loin pork chops, about 5 ounces each
1 1/2 cups apple juice
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onions, celery, cranberries, sage and garlic. Saute 4 minutes. Add apple and 1/4 teaspoon salt, cook 4 minutes. Cool mixture, stir in cheese. Remove mixture to a bowl. Wipe skillet clean. With a sharp knife, cut a pocket in each chop, leaving 3 sides intact. Stuff each chop with the apple/cranberry mixture. Skewer pockets closed with toothpicks. Season chops with the remaining salt and sprinkle with pepper. Dust flour on chops. Melt the remaining 1 tbsp. of butter in skillet over medium heat. Add chops and cook 8 minutes, turning once and continue to cook 4 minutes, turning the chops till cooked through. Remove chops to a platter and cover loosely with foil. Add apple juice to skillet and whisk in the mustard. Bring to a boil and cook till sauce is reduced by half. Strain sauce through a fine mesh sieve. Remove toothpicks from pork and pour sauce over.
Have a wonderful week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at email@example.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.