Pork Sandwich w/ Broccoli Rabe and Provolone,Tomato and Mozzarella

Posted on March 16, 2010 | Leave a comment

South Philly Accent

The correct way to pronounce this dish is with a very italian, Sopranos kind of voice….”I’m havin’ a Pork Sang wit Brahkly Rob and a side of To-may-tah and Motz”.  It tastes better if you say it like that.  Anyway, I had a school meeting tonight so this was my version of  a quick dinner.  Go to the italian deli and get a pound (or 2) of roast pork, 1/4 pound of provolone, side of pork gravy, broccoli rabe and a nice italian roll.  It comes with a side of garlic breath but it’s worth it.

PORK SANDWICH:  Layer the pork in a baking dish and pour the gravy on top.  Heat through (on 350) and serve on the roll with a slice of provolone and some heated broccoli rabe on top.

TOMATO AND MOZZ:  I use vine tomatoes and take the flesh/seeds out and slice.  Toss with the Mozzarella, salt/pepper a drop of olive oil and basil.  Note:  I didn’t have fresh basil so I used some leftover pesto I keep in the freezer, however you can buy pesto in a jar and leave it in the fridge to add flavor anytime.

ORZO:   I always like to have some kind of starch so I boiled a cup of Orzo and tossed some spinach leaves and a couple of roasted peppers in there for color.  Add a drop of EV olive oil, salt/pepper and grated cheese (may need to add a little pasta water back in if it looks too thick) and Presto.  Note:  You can add some onion or garlic powder for flavor too.  I served this room temperature and let it sit in the pot with the rest of dinner so I could get ready to go out. 

What the Kids Can Help With:

  • Layer pork on baking dish and pour gravy on top.
  • Toss spinach and peppers into orzo and help add seasonings.
  • Set/clear table

Did You Know?

  • The Roast Pork sandwich is slowly taking over the spot as #1 sandwich in Philly leaving the cheese steak, dare I say it, 2nd place?
  • Some people from Maryland have been known to drive 100 miles for this $7 sandwich.
  • Tony Luke’s takes the winning prize for Best Roast Pork Sandwich
  • Philadelphia Inquirer – April 2, 2000:  In the waning months of John Bucci’s life, he pulled John Jr. aside for a serious talk. “Whatever you do,” he told his son, “I don’t care how drunk you are, I don’t care how in love you are, never give this recipe away. This is my family’s name. This is what’s important to me.” Bucci, of course, who died of cancer nine years ago today, was speaking of his recipe for roast pork.

Leave a comment

Posted in Family Dinner, Pork

Tagged ,

Cavatelli with Sunday Gravy and Pork/Sausage

Posted on March 15, 2010 | Leave a comment
Getting to the “Root” of Food

Do your kids know where their food comes from?  If the answer is “the grocery store”, think again.  I recently made up a game with the kids where one person named a food and the rest had to determine how it was made or grown.  To my disappointment, they actually did not realize that Rice Krispies were, at one time, actually rice.  Although we were all a bit stumped when Mac asked “how do they make Soy Milk from edamame?”.  I’ll have to get back to you on that one….

Sunday Gravy:  Don’t be intimidated when italians tell you they make their gravy themselves, you can too.  Now, this recipe doesn’t start with fresh tomatoes because frankly, we just don’t have time.  However, I guarantee you will enjoy it!

  • Get a big sturdy pot (I use my grandmother’s and if it could talk….) and heat up some fresh garlic in some olive oil (don’t brown it).
  • Chop 1/2 an ONION very well and grate a CARROT (for sweetness) into the pot and add a drop more olive oil.
  • If you want:  I like to add a drop of tomato paste that I keep in a tube in the fridge, I hate to waste a can just for a tablespoon or so.
  • Cook mixture for about ten minutes or until it is soft.
  • Add two cans of CRUSHED TOMATOES (I like San Mazano or Tuttarosa).  You can use peeled tomatoes and crush them in your hands too. 
  • Add salt, pepper and basil to taste (a sprinkle of crushed red pepper will not be too hot but adds flavor too).
  • If you have a BAY LEAF, drop it in but don’t eat it!
  • Bring to boil and then reduce heat and cook it on LOW for 30 minutes or 6 hours!

Note:  My grandmother made her gravy with tomato paste and water instead of canned tomatoes but it took a lot longer to cook.

PORK CHOPS/SAUSAGE:  I didn’t have any ground turkey or beef for meatballs, but I found some pork chops in the freezer.
Defrost the pork chops (or sausage) partly in the microwave, then if you leave them on your granite counter on Saran wrap, they will defrost the rest of the way very quickly.

  • Cut into 3 pieces and brown the pork chops or sausage in a frying pan (cast iron if you have it) with a drop of oil
  • Pour meat into the gravy to finish cooking (cook all the way if you are not cooking your sauce at least an hour)
  • Variation:  try taking the sausage out of the casing and frying it like taco meat.  Then, pour into gravy – fabulous!

PASTA: 
My favorite is CAVATELLI or in my family, “GUV-A-DEEL”.  Although my grandmother would call any/all types of pasta , “macaroni”!

I flipped to a cooking show in italian today and watched as the chef put literally a FIST full of salt in his pasta water prior to boiling.  I may not have understood what he was saying, but I got the picture – load up on the salt in the water, it does actually make the water boil more quickly!

  • Always use a large pot of water and add, of course, salt
  • Cook according to directions – be sure not to overcook
  • Add a little gravy and grated cheese and stir and serve

Veggies:  Make a salad or serve some baby carrots on the side.

How Can the Kids Help?

  • Help use the “chopper” to chop onions (we wear swim goggles to avoid crying)
  • Grate the carrot into the sauce
  • Learn to use the can opener to open cans of tomato
  • Add spices to the tomato sauce
  • Test the pasta to see if done
  • Make the salad
  • As always, get the drinks and set the table

Did You Know?

  • Americans were the first to serve spaghetti WITH meatballs.  Italians always served their meat and pasta separately.
  • The rich in the 1500’s believed tomatoes were poisonous.  Their fancy plates/utensils were made of pewter and foods high in acid content (tomatoes) would cause the lead to leach out into the food causing lead poisoning and death.  The poor ate off wood plates so they had no aversion to tomatoes whatsoever.

Leave a comment

Posted in Family Dinner, Pork

Tagged , , ,

Turkey Meatloaf, String beans, Pasta w/Tomato Pesto and Beet/Carrot Salad

Posted on March 12, 2010 | Leave a comment

The Colors of Dinner

Ask the kids to count how many colors are in your entire dinner.  Dr. Oz tells kids to try to eat foods with the same colors as a rainbow to ensure a balanced diet.  Tonight:  1) purple beets 2) orange carrots 3) green string beans 4) brown meatloaf  5) white pasta  6) red tomatoes

Meatloaf:  I like to use a little more than a pound of fresh ground turkey from Fresh Market which is good for the four of us (w/ a slice leftover).

  • Cook 1/2 onion (chopped VERY fine) in a little olive oil with salt/pepper and 1/2 tsp of poultry seasoning (do not brown).
  • Add 1/3 cup of chicken broth and 1 teaspoon of ketchup and mix with onion in the pan.
  • Put onion mixture in the fridge while you mix the ground turkey with 1 egg and 1/2 cup of breadcrumbs.
  • Blend onion and turkey mixtures together.
  • I let the kids squirt a ketchup design on the top of the meatloaf or you can just spread ketchup all over the top.
  • Bake at 325 for about 45 min. or til meatloaf hits 150-160 degrees.

STRINGBEANS:  Boil fresh or frozen string beans until cooked and toss with garlic and olive oil, salt/pepper.   At Christmas (or for more color) I add cherry or grape tomato halves for the Christmas colors!

PASTA:   Cook pasta (try Cavatappi) in salted water and add a little sun-dried tomato pesto in the jar (it is actually VERY mild and has no chemicals/ preservatives).  Add salt/pepper to taste and a little basil and parm. cheese if you like for added flavor.

BEET/CARROT SALAD:    Roughly cut and cook (boil or microwave) beets and carrots separately (carrots will not take long).  Cut into smaller pieces and mix with salt/pepper and little olive oil and vinegar (rice/red wine).  Go light on the vinegar to get the kids used to the texture and mild flavor.  I added leftover fennel too.  You can also nix the vinegar and serve this warm with just the olive oil, salt and pepper.

How Can the Kids Help?

  • Count the colors in the meal
  • Learn how to use peeler (a little at a time)
  • Help measure and mix meatloaf ingredients
  • If using fresh string beans, they can snap the ends and in half
  • Grate a little cheese over the pasta
  • Make ketchup design over meatloaf (Mia does her name, tonight she wrote “family”)
  • Color beets/carrots – coloring pages:  http://www.coloring.ws/fruit6.htm

Did you know?

  • Did you know that “frosted meatloaf” is actually meatloaf covered with mashed potatoes?
  • Meatloaf was invented for 3 reasons:  1) fillers allow more meat to go to more people  2) it makes tough meat more palatable
    3) enables more meat to be used and less to be thrown out
  • Meatloaf was originally made from Buffalo meat in the U.S.

Leave a comment

Posted in Family Dinner, Turkey

Tagged

Chicken Stir Fry, Rice and Edamame

Posted on March 11, 2010 | 2 comments

Surprise!  The Kids Can Cook!

The other day I came downstairs a little late to find Mia (7) had fried her brother an egg and arranged it on a plate with some fresh blueberries and dried cranberries (his favorite).  Her unappreciative brother was mad because he wanted to fry it himself!  My best friend thinks all kids under the age of 12 should at least be able to make a grilled cheese:)
Tonight:  Teach the kids to use chopsticks!

CHICKEN STIR-FRY:   Make sure pan is hot!

  1. Drop some vegetable oil in the pan and cook 1/2 an onion for 5 minutes.  Add the (4-6) cut-up chicken breasts and a little soy sauce until cooked through and then set aside.   Stir-fry fresh (or frozen) vegetables (whatever you have, I like broccoli, red pepper, baby carrots, baby corn, asparagus, water chestnuts) for a few minutes.
  2. Stir in Special Sauce:  Use any of the  ‘House of Tsang’ Stir-Fry Sauces or make your own:  Combine 1/2 cup of chicken broth, 4 TBS of soy sauce, 2 TBS of cornstarch, and 2 tsp of brown sugar,
    sprinkle garlic and ginger powder to taste.  Cover veggies to cook through.
  3. Add chicken and stir together.
    If you made the sauce from scratch, you should clear a space and pour the sauce into the center of the pan first to let it get thick before you mix it all together.  You also need a final hit of soy sauce before serving.

Rice:  Cook brown or white rice (10 mins.)

Edamame:  Microwave frozen edamame in a bowl with a little water and sea salt for 2 minutes.  Drain and serve.

What can the kids help with?

  • My daughter made up a game to point out which broccoli spears needed to be cut.  She pointed and called out “long-neck!” and I cut that piece of broccoli
  • Measure and whisk the stir-fry sauce and pour it in the pan
  • Learn how to use can opener to open the baby corn/water chestnuts
  • Measure water and help cook the rice
  • Set/clear the table
  • Chinese Coloring Pages:  http://www.childbook.com/Chinese-New-Year-Greetings-Coloring-Pages-Pictures-s/212.htm

Did you know?

  • Chinese chopsticks are usually made of unfinished wood and are 1 1/2 inches longer than Japanese chopsticks which are usually made of lacquered wood (or bamboo)
  • People in China were the first to drink tea
  • There are nearly 3 x’s the number of chinese restaurants than there are McDonalds franchises

2 Comments

Posted in Chicken, Family Dinner

NY Strip Steak, Roasted Potatoes, Brussel Sprouts

Posted on March 10, 2010 | 1 comment

Note:  We went to the California Grill at the top of the Contemporary Hotel at Disney.  The chef is known as the best female sushi chef in the country and the food is fabulous!  Even better, the kids could order off the adult menu as part of the Deluxe food plan.  Mia ordered the california roll and sea bass and Mac ate the tuna roll and ravioli with goat cheese….not bad.   Too bad they also eat adult deserts!  

NY STRIP STEAK:  On sale at Fresh Market this week, this meat is hormone free and delicious.  Pour a drop of EV Olive Oil, salt/pepper, garlic and Herbs de Provence (or Basil and Tarragon) on both sides.  Grill on high first then reduce heat to cook through.  

Oops!  No gas in the grill – I broiled it in the oven for 10 minutes and it came out great!  

"You set, I'll clear"

Red Roasted Potatoes:   Peel the potatoes a little bit (leave some red for color) and cube.  Toss potatoes with EVOO, garlic and rosemary.  I love to add chopped shallots (or try shallot salt) and of course lots of salt and dash of pepper.  Spread out onto parchment-lined (and sprayed) baking sheet and cook at 400 for approximately 30-45 minutes until golden brown.  You can also toss and cook directly in a baking dish but the potatoes do stick a bit.  

Roasted Brussel Sprouts:  Wash and cut the tops of the brussel sprouts off and then cut them in half.  Spray your baking dish and toss the brussel sprouts with EVOO, salt/pepper (add the leftover chopped shallots) and Rosemary or Herbs de Provence.  Bake on 400 for approximately 30 mins. until cooked through and a little brown on top.  Stir them around to evenly coat and brown.  

Tomato/Avocado Salad:  Toss tomato, avocado and mozzarella together with EVOO, salt/pepper, and red wine vinegar (add a little rice vinegar for sweetness). 

What can the kids help with?  

1 Comment

Posted in Beef, Family Dinner

Turkey Breast, Roasted Carrots w/Fennel, Lemon Orzo

Posted on March 8, 2010 | Leave a comment

The Downside to Healthy Eaters

Perhaps I was wrong, raising children that eat a variety of healthy foods was not such a good idea afterall.   We spent a fortune in DisneyWorld this weekend because somebody’s children did not want to eat off the kids menu.  Let’s just say, we didn’t go crazy in the giftshop….

TURKEY:  I never believed my mom that this is, in fact, the EASIEST main course I could ever make for 6 people.  I put a 3 lb. boneless turkey breast on a foil-lined baking sheet and sprinkled a little EV Olive Oil, basil, garlic, salt/pepper and some onion (or shallot) powder on top.  Cover with foil and cook on 325 for about 1 1/2 hrs. until the thermometer reads 165.  Take foil off the last 15 minutes to brown.  My mom always told me to put meat in a very hot oven (around 400) for the first 15 minutes to jump start the process.

Put this on “Delay Cook”  after school and it will be done when you get home from practice!

CARROTS:  Slice carrots and fennel (trust me, it is mild when cooked) and toss with EVOO, salt/pepper and a drop of honey.  Bake for approx. 30 mins. with turkey at 325 then jack up to 400 for another 10 or so to finish.  May need a bit more salt.
If not cooking with the turkey, 30 mins. at 400 should be fine.

ORZO:  Cook orzo (pasta) as directed.  Toss with butter and a little parm. cheese, salt/pepper and a little lemon juice.

SALAD:  Salad in a bag – can’t beat it!  By accident, I added some red wine instead of the red wine vinegar to the dressing – it was delicious!

 

What Can Kids Do?

Leave a comment

Posted in Family Dinner, Turkey

Tagged , ,

Chicken Parmesan, Pasta w/Sauce, Salad

Posted on March 3, 2010 | Leave a comment

How ’bout Brussel Sprouts?
Mia (7) and I were in the grocery store yesterday and I asked her what we should serve with our pork roast.  She said “hmmm….how about brussels sprouts?”.  The man working in Produce turned around in amazement and said “Did she just say what I think she said?!!”.

  1. CHICKEN:    Dip thin chicken cutlets in egg, then dip in Progresso ‘Italian’ breadcrumbs.  Line a baking sheet with parchment paper and spray with oil (I used PAM, organic ‘olive oil’).  Place chicken on tray and spray again with PAM or EVOO.  Bake at 350 for 10-15 minutes.
    I had some leftover sauce in the freezer so I sprinkled some shredded mozzarella on the chicken and topped it with the sauce (or as I call it, gravy).  Baked for another 5 minutes until melted.
  2. PASTA/QUICK SAUCE:   Make sure you salt your water generously before it comes to a boil.  I will post my real Sunday Gravy recipe separately however, here is my mother’s secret quick sauce when in a hurry (don’t tell).  Heat a drop of EVOO and some fresh garlic in a pot and cook for a minute or two.  Add a jar of sauce (yes I said a jar).  My mom loved CENTO, but RAO’s and L.E. Roselli’s (less expensive) are the best.  Add some fresh basil (or in a tube) and some pepper and ta dah!  Almost home-made sauce!
  3. SALAD:  I had Romaine in a bag and sliced some leftover red pepper and carrot for color.  I added some fresh-cut fennel but this is pretty strong for kids.

    NOTE:          I was finishing dinner and looked over and saw Mia grating carrots over the salad “Look Mom!  I shredded carrots to make the salad look so pretty!”

    4.  

HOW CAN THE KIDS HELP?  Think about how your little ones can help with each meal:
*   Crack and whisk the eggs
*   Pour the breadcrumbs
*   Spray the Oil
*   Make the salad
*   As always, set the table and get the drinks

Leave a comment

Posted in Chicken, Family Dinner

Roast Pork, Stringbeans with Shallots, Roasted Potatoes, Summer Salad

Posted on March 2, 2010 | Leave a comment

PORK:  Make sure the butcher cuts the “chine” or bottom bone so you can cut the chops off. 
Rub EVOO, salt/pepper, garlic, rosemary (or Herbs de Provence) all over pork.  Cook pork on 325 for approx. 20 min. per pound.  Roast should be at 150.  Cover with foil for 10-15 minutes.

  • POTATOES:  Slice potatoes and shallots thin and spread onto foil-lined sheet.  Toss with EVOO, salt/pepper.  Cook for 30 minutes next to the pork.  When pork comes out, jack up heat to 450 and cook until brown on top (10-15 min.).
  • STRINGBEANS w/Shallots: Heat some garlic and 2 chopped shallots in a large frying pan with 2 TBS of EVOO.  Add stringbeans beans and cook for 7-8 minutes.  Add a little water or chicken stock to avoid burning.  You want them to get golden but not burn completely.
  • SUMMER SALAD:  Cut and toss tomatoes, fresh mozzarella, avocado and basil (I had a little left over yellow pepper too).  Sprinkle with a good hit of salt, pepper and red wine vinegar.  Toss and serve or chill for a bit until rest of dinner is complete.

Leave a comment

Posted in Family Dinner, Pork

Herb Roasted Chicken Breast (w/bone), Corn, Roasted Cauliflower/Broccoli

Posted on March 1, 2010 | 1 comment

CHICKEN:  Place chicken breasts/legs on baking sheet.  Pour a little EV Olive oil, salt/pepper and Herbs de Provence on top.  Roast on 425 for approx. 30 minutes (chicken temp should be 160).  Take chicken out of oven and cover for 10 mins. until juice is clear.

Roasted Chicken - MOIST

Note:  The trick with thick chicken on bone is to cook at a high temp. and take out before it is cooked completely.  It will continue to cook under the foil and will be very tender and moist.

BROCCOLI/CAULIFLOWER:  Cut up broccoli/cauliflower and place on foil-lined baking sheet.  Toss with EV olive oil, garlic powder, good hit of salt/pepper, and grated parmesan cheese.  Bake next to chicken for 20-30 minutes.  Edges will be golden brown – yummy!

Roasted Cauliflower/Broccoli

CORN:  Boiled frozen corn (Silver Queen from Fresh Market) with butter and salt.  Easy and kids love it.

OTHER:  I made some Rice Pilaf.  I like the Far East brand but it takes 30 minutes.   Toasted some ciabatta rolls and we had plenty of carbs to balance our high protein meal.  Not the most colorful meal, but it worked!

1 Comment

Posted in Chicken, Family Dinner

Tagged , , ,

Taco Lasagna w/ Guacamole

Posted on February 26, 2010 | 1 comment

How ’bout a twist on your traditional tacos?

  • Cook taco meat as usual (turkey or beef).  Layer flour or wheat tortillas, taco meat, taco cheese and salsa into a baking dish (2 layers only).  Bake for 20-30 minutes.  Serve with chopped lettuce, tomatoes, sour cream, etc.
    Note:  You can make this ahead of time, then set the oven to ‘delay’ and it’s ready when you are home from kid’s activities.
  • Guacamole:  dice a /4 of onion (or less), 1 avocado, diced tomato, juice from 1/2 lemon, lots of salt, pepper.  Mash with fork or use the hand blender for a minute.  Add cilantro if you prefer.  Serve with chips.

1 Comment

Posted in Beef, Family Dinner, Turkey