DH doesn't really care for sour cream dishes and I don't really care for canned tomatoes in dishes, but, somehow, this really worked and both of us loved it.

Pork with Paprika, Mushrooms, and Sour Cream

(Makes 4-6 servings, adapted by combining and modifying recipes from cookbooks by Fine Cooking and Martha Stewart; neither recipe was available online.)

1 lb. pork loin, fat trimed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 T + 1 T sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
salt and fresh ground black pepper for seasoning pork
2-3 T olive oil (depending on your pan)
8-12 oz. crimini or white mushrooms, washed and cut into thick slices
1 onion, finely chopped
1 T finely minced garlic
1/2 tsp. dried thyme
1/2 tsp dried caraway seeds, ground or crushed (optional, but good)
1 can petite dice tomatoes plus juice
1/2 cup chicken stock (I used my homemade chicken stock)
2/3 cup light sour cream

Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square. Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.

Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes. Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to same dish with the pork.

Add a little more olive oil if needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes. Add petite diced tomatoes with juice and chicken stock, bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended.

After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through. Turn off heat, stir in sour cream, and serve hot.

That pork sounds good!

Sunday night I tried two recipes that caught my eye in the latest Williams Sonoma catalogue. I decided it was time to give my sous vide cooker another shot so I bought a nice two-rib pork chop, 2.5 inches thick. Unfortunately I used a slightly higher target temperature than they called for (141 instead of 138) and it seemed a touch overdone. I will say the doneness throughout was extremely even, as expected with this method. I'll just link it since I doubt anyone is going to try it anytime soon, LOL! But it was very good. MUCH better than the beef I ruined with my first attempt. Along with that was a Mac & Cheese from Wolfgang Puck's CUT steakhouse, and I'll declare this a winner as well and a definite repeat.

CUT Mac 'n' Cheese

Experience mac 'n' cheese in a decadent new way as Chef Wolfgang Puck, founder of the award-winning CUT steakhouse, puts a sophisticated spin on an American classic. In his version, cavatappi pasta is combined with creme fraiche and two kinds of cheeses.

Ingredients:
6 Tbs. (3/4 stick) unsalted butter, plus more for greasing
6 Tbs. all-purpose flour
1 bay leaf
4 cups milk
1 1/4 cups creme fraiche
1 1/2 tsp. fleur de sel, plus more, to taste
3 3/4 cups shredded mozzarella cheese
1 3/4 cups shredded aged cheddar cheese
Freshly ground white pepper, to taste
1 lb. cavatappi, cooked al dente, cooled in ice water and drained
3/4 cup fresh brioche bread crumbs
Directions:
Preheat an oven to 375�F. Butter a 3- to 4-quart square baking dish.

In a 4-quart saucepan over medium heat, melt the 6 Tbs. butter. Stir in the flour and cook, stirring, until blended, about 1 minute. Add the bay leaf and slowly whisk in the milk until smooth. Simmer, whisking occasionally, until the mixture is thickened, 14 to 16 minutes. Remove the bay leaf and discard. Whisk in the creme fraiche and the 1 1/2 tsp. fleur de sel and bring to a simmer. Remove from the heat and stir in 1 1/4 cups each of the mozzarella and cheddar. Season with fleur de sel and white pepper.

In a large bowl, combine the pasta and cheese sauce and stir in 2 cups of the mozzarella. Transfer to the prepared baking dish. Sprinkle with the remaining 1/2 cup mozzarella and cheddar and then with the bread crumbs. Bake until the bread crumbs are golden and the cheese is bubbly, about 30 minutes. Let stand for 10 minutes before serving. Serves 8 to 10.

Recipe courtesy of CUT.

Here is a link that might be useful: Sous Vide Pork Chops

I had some overripe bananas to use up. I don't mind banana bread, but it is not my favorite thing in the world. So I was looking for something different to make with the bananas.

I stumbled across this and WHOA! These are awesome muffins! Definitely a keeper!

Cream Cheese-Banana-Nut Muffins
Southern Living, JANUARY 2005

Prep: 15 min., Bake: 25 min.
Yield: Makes 24 muffins

3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon evenly into 24 paper-lined muffin cups.

Bake at 350� for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.

Linda

Linda C's soup thread inspired me to try this ATK recipe which I've been eyeing. I was very happy with it, and DW admitted she liked it, although she would have enjoyed it more if she hadn't been told the key ingredient!

Lighter Cauliflower Soup

1 head cauliflower (about 2 pounds) trimmed, cored and cut into 1/2 inch florrets. about 6 cups
1 onion, halved and sliced 1/2 inch thick
4t canola oil
S&P
3 garlic cloves, minced
1/4 dry white wine
1 bay leaf
3.5 cups low sodium chicken broth
1/2 cup half and half
1T minced chives

Preheat oven to 450. Toss cauliflower, onion, 1T oil, 1/2t salt, 1/4t pepper together in bowl, then spread out in an even layer on rimmed baking sheet. Roast 30-40 minutes until lightly browned, stirring halfway through.

Combine roasted veggies and 1t oil in large dutch oven, cover and cook over med-low heat until cauliflower is very soft, 3-5 mintues. Stir in garlic and cook for 30 seconds.

Stir in wine and bay leaf and cook until wine has reduced in half. Stir in broth, bring to simmer. Reduce heat and simmer for 5 minutes. Remove bay leaf.

Process in blender in batches, or use stick blender to puree. Add half and half and heat. Season with S&P. Garnish with chives.

foodonastump thanks for sharing that one. I'm going to give it a try as I love cauliflower soup, but most have dairy in it. This way I could make it and my daughter also have it. She wants the same as we eat.

On no - I just saw the half and half at the end. Oh well. Maybe I'll try it without or some other substitute test spoons until something works.

I had this at friends house and it is now my favorite salad. Not only does it taste wonderful, but it is pretty as well.

Panzanella
Copyright 2001, Barefoot Contessa Parties! All Rights Reserved
Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 10 min
Level: Easy
Serves: 12 servings
Ingredients
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

I think I'll try that pork recipe this weekend. Did you serve it with noodles?

When our kids were at home, I always had a couple of rolls of icebox cookies in the freezer to slice and bake for lunches. This recipe was in my To Try file but I never got around to making it until this week. Since it's just the two of us, I made two 6-inch rolls and froze one for another time. I would definitely make them again - nothing fancy but a good taste and texture.

CRISP PECAN ROUNDS (yield: about 3 1/2 dozen)

1 1/2 cups flour
1/4 cup packed brown sugar
2 Tbs. sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2/3 cup cold butter
2 Tbs. maple syrup
1/2 cup chopped pecans

GLAZE
1 egg yolk
1 tsp. water

TOPPING
1 1/2 tsp. sugar
1/2 tsp. ground cinnamon

In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape dough into a 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets (I used parchment paper.).

For glaze, beat egg yolk and water (I used milk.). For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. Bake at 325 degrees for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Linda, that banana bread recipe is the one and only I've used for years! It's good isn't it? I have the original recipe that gives additions for strudel/crumb toppings if you'd like me to post them.

I made a Turkey Meatloaf on Sunday that blew my regular, beef stand-by out of the water! I usually avoid turkey meatloaf because all the one's I've had in the past were as dry as toast and flavorless. This turned out very moist, even the day after, and had lot's of flavor. Of course, it's not beef, but definitely healthier.

This makes a HUGE amount, so I'd half the recipe unless you want to eat leftover meatloaf everyday for 2 weeks! LOL!

Turkey Meatloaf
Recipe Source: Ina Garten, "The Barefoot Contessa Cookbook"

3 cups chopped yellow onions
2 T olive oil
2 teaspoons kosher salt
1 teaspoon ground, black pepper
1 teaspoon fresh thyme (1/2 dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 lbs ground turkey
1 1/2 cups plain, dry bread crumbs (I used Italian flavored)
3 large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees. Saute onions with olive oil, salt, pepper, and thyme until the onions are translucent, but not browned (about 15 minutes). Add the Worcestershire sauce, chicken stock, tomato paste and mix well. Allow to cool a bit before adding to ground turkey.

Combine ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangle loaf on an ungreased baking sheet (I greased mine). Spread the ketchup evenly over the top. Bake for 1 1/2 hours, until the internaal temperature reaches 160 degrees and the meat loaf is cooked through. Serve hot, room temperature, or cold on a sandwich.

My search is over.... I have found the PERFECT Macaroni and Cheese recipe. I know there have been dozens posted here over the years and they are all good - but IMO were not "perfect". This one hits the proverbial nail on the head......

Alexa

*****************************************************
Macaroni Cheese from Martha Stewart
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces (I used Panko)
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano (I added a bit of pepper jack because I had some to use up)
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Read more at Marthastewart.com: Perfect Macaroni and Cheese - Martha Stewart Recipes

I had leftover mashed potatoes, (about 4 cups) so I added 1 1/2 cups homemade chicken broth, 1 1/2 cups milk, 2 tbs butter and 1 cup shredded cheddar.
I pureed it with a stick blender and threw in a handful of crumbled bacon (the already packaged type).
Called it baked potato soup. Pretty good. I would have sprinkled finely chopped chives on top if I had them.

Jo

I tried a new recipe last weekend, from Eating Well. Gnocchi with spinach and white beans. It was good, Elery really enjoyed it but I found myself picking out the gnocchi and feeding it to the dogs, while eating the beans and the vegetables.

I also made lentil cakes from Clean Eating. Don't bother.

Annie

I made oven-fried potatoes with a remoulade sauce, & we all but licked our plates clean. I was eating the remoulade out of the refrigeragtor with a spoon.

Frites with Garlic and Tarragon
2 servings
Oven-baked at high heat results in wonderful, crispy frites with far less oil. Serve with Remoulade (following) for dipping.

1 large russet potato (about 12 ounces), unpeeled
1/2 teaspoon minced fresh garlic
1 tablespoon peanut oil (I used canola oil)
1/4 teaspoon coarse salt
1/8 teaspoon sugar
1/2 teaspoon minced fresh tarragon
1 teaspoon minced fresh parsley

Preheat oven to 425F.
Cut potato into 3/8-inch round slices; cut slices into thirds or fourths lengthwise. Fill a large bowl with very hot tap water, add potatoes, and soak 15 minutes. Drain potatoes and place on paper towels; dry thoroughly.
Rinse and dry bowl. Add potatoes, garlic and oil to bowl; toss to combine.
Arrange potatoes in a single layer on a large baking sheet; bake 20 minutes.
Toss or stir, and bake until potatoes are thoroughly cooked and deep gold, about 10 minutes more. Combine salt, sugar and herbs. Sprinkle over potatoes and toss or stir.

Remoulade
Yield 3/4 cup
Serve this piquant mayonnaise with shrimp, fish or beef.

1/2 cup mayonnaise
2 teaspoons minced shallots
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons drained capers, coarsely chopped
1 teaspoon minced flat-leaf parsley
3/4 teaspoon tarragon vinegar
1 dash Tabasco (or more, to taste)
1/8 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper

Combine all ingredients in a small bowl; whisk well.

I made this last nite, and hubby said to put it in the "Keep" binder!

Lemon Chicken Spaghettini

1/2 lb pkg capellini or spaghettini
1 lemon
1 tbsp Dijon mustard
1/4 tsp sugar
1/4 tsp salt
2 skinless boneless chicken breasts
3 tbsp butter
3 garlic cloves minced
8 oz snow peas or green beans (I used asparagus), cut in half
1 cup coarsely chopped fresh basil

Cook pasta adding snow peas the last 1 minute or green beans or asparagus the last 3 minutes of cooking.

Finely rate 2 tsp lemon zest into a small bowl. Squeeze about 2 tbsp juice, whisk in Dijon, sugar and salt.

Slice chicken in thin strips. Sprinkle with salt and pepper. Melt 2 tbsp butter in large, non-stick pan over medium-high heat. Add garlic, and stir constantly 1 minute. Add chicken and stir-fry until golden, 3-4 minutes.

Drain pasta and vegetables; return to pot. Drizzle with lemon mixture. Stir in chicken, chopped basil and 1 tbsp butter. Add more salt and pepper if needed.