I made these on Monday night. They were very good and the mushroom sauce was wonderful! I served with baked potatoes and mixed vegetables. The sauce would be perfect over mashed potatoes or rice. I will definitely make this recipe again and again, it was super easy and took very little time other than the baking time.

I only made two chops but I halved the recipe so I had lots of the mushroom sauce and I used a tad more cornstarch as I thought the sauce needed to be just a bit thicker.

Sherried Mushroom Pork Chops

Butter flavored cooking oil spray (I used regular)
1 clove garlic, pressed
6 lean center cut pork loin chops (may be boneless or bone in)
Salt and pepper to taste
1 - 8 ounce can sliced mushrooms, drained (I used fresh mushrooms)
1 cup dry sherry
1 - 10.5 ounce can fat-free beef broth
2 tablespoons cornstarch
2 tablespoons water

Preheat the oven to 350 degrees F (175 degrees C).
Spray a large nonstick skillet with cooking oil spray and heat over medium heat. Add garlic, and saut� until fragrant. Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking dish.

Pour the mushrooms into the skillet with the pork garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking dish. Cover with a lid, or aluminum foil.

Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

Per Serving: 197 Calories; 5g Fat (30.2% calories from fat); 2g Saturated Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 306mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable.
Low Fat Recipes Furnished by LowFatLifestyle.com� - Copyright 2006
Linda

Linda, The pork chop recipe looks like the one I make, except I use (gasp!) 1 can of cream of mushroom soup. Using lean chops, did you cook for the full 1 hour? I may try your recipe tonight. (BTW-I seem to love your recipes.)

For the Chipotle Lovers, I made the following recipe using only 1 Pork Tenderloin, and a little less Chipotle powder & less brown sugar--it had a big kick:). I served it with organic brown rice and a grilled veggie medley. I can't wait to make this again.

Chipotle Crusted Pork Tenderloin

Ingredients

* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 3 tablespoons chipotle chile powder
* 1 1/2 teaspoons salt
* 4 tablespoons brown sugar
* 2 (3/4 pound) pork tenderloins

Directions

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Here is a link that might be useful: Chipotle Pork Tenderloin

Thanks for the compliment! Yes, I did bake them for the full hour, but next time I would maybe only go 45-50 minutes. I don't think they needed that much time.

I have made the COM soup pork chops too, but this sauce is sooooo much better!

That Chipotle Pork recipe is going right in my "to try" file, too! Thanks.

Linda

Thanks Linda for the quick response. I bought a whole Pork Loin that I need to cut up - so your timely posting is dinner tonight. I will probably cook 4 pork chops and we like alot of sauce and mushrooms! DH loves mashed potatoes & gravy.

Made these the other day and LOVED them!

Snickerdoodle Blondies

2 2/3 c flour
2 t. baking powder
1/2 t cinnamon
1 t kosher salt
2 sticks softened butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
Topping: 2 T. white sugar mixed with 2 t cinnamon

Preheat oven to 350�. Grease a 9x13 baking pan. Sift together flour, baking powder, cinnamon and salt. Set aside. Beat together butter and sugars until creamy. Add eggs and vanilla and mix until smooth. Add the flour mixture and mix until the flour is just incorporated. The batter will be thick. Scrape batter in prepared pan and spread evenly. Sprinkle with topping. Bake for about 25 minutes.

Linda, did you hear us smacking our lips at dinnertime??

Your Sherried Mushroom Pork Chops is replacing my COM soup "go to recipe". It is wonderful! The gravy/sauce is lick your plate clean delicious!

I used McCormick Spicy Montreal seasoning on the pork chops.
I reduced the cooking time to 45 mins total - 30 mins covered/15 uncovered. We still think the pork chops were a bit overcooked for our tastes (4 1" thick cut boneless) Next time I am going to cook: covered 20 mins-uncover for 10 mins. Total 30 mins - Rest in juices 5 mins- can always add some more time, if necessary.
I also just realized I used a larger can of beef broth, but I added more cornstarch accordingly.

This is a comfort food category meal-good for rainy days made with ingredients I keep on hand.
Loved it - thank you.

A 15 minute Meal, I had last night.

Pasta Cece w Vegetables :

Ingredients:

One & one half cups of Wide Curley Egg Noodles,

15.5 Ounce can of Cece =( Chick Peas, Garbanzos ),

Three Quarter cup of mixed vegetables,

8 to 12 pieces of Pepperoni,

Chicken Flavored Soup Base ( to taste ),
Some members do not use Chicken Soup Base, so just use what ever.

Half teaspoon of Garlic and Onion powder,

Black Pepper to taste ( Optional )

Parmesan Cheese.

Instant Potatoes
************************************

First
I put the noodles in a 10 inch Saucepan, with boiling water,( 3/4 inch of water over noodles )

Add the Garlic, Onion Powder and Pepperoni, or any other spice you like ( Old Bay ? )

Cook noodles until almost done and flavor with Chicken Soup Base, to taste.

Add the Chick Peas and Vegetables.
Simmer until the Noodles are cooked.

Add water if needed and Thicken with the Instant Potatoes.

Add some Parmesan Cheese to taste.
**************************************
I will have seconds tonight.

LOU

Tracey,

I made the snickerdoodle brownies yesterday for a care package to my daughter. Such a wonderful recipe. Couldn't be easier, and the results were fabulous. Snickerdoodles are her favorite cookie, so I know she is going to love these.

Thanks for posting this new recipe. It is a keeper.

Jo

Speaking of new recipes (and that's what this thread is about isn't it?)...I was given a "cinnamon sugar" like stuff....recommended to shake on toast....that has a strong cardamon presence....I wonder how that would be as a sub for cinnamon sugar on snicker doodles....or this NEW snickerdoodle blondies that Tracy posted?

I love trying new recipes and this one from Epicurious was a hit:

Mussels Al Diablo

40 Prince Edward Island mussels
1 cup olive oil
1/4 baguette, sliced on the diagonal into 8 pieces
2 tablespoons chopped garlic
2 cups canned tomatoes with juice -- crushed
1 teaspoon hot red pepper flakes
Kosher salt
1 cup dry white wine
1/2 bunch fresh flat leaf parsley -- stems removed
2 tablespoons extra virgin olive oil -- for garnish
1 bay leaf

Preheat the oven to 425�

Clean the mussels by scrubbing well under cold running water and removing any beards. Drain well, transfer to a large bowl and refrigerate

Pour 1/2 cup of the olive oil into a shallow baking dish. Lay the bread slices in the oil and turn once to coat both sides. Toast the bread for 10 to 15 minutes, turning once or twice, or until golden brown and crisp. Transfer the croutons to a plate to cool.

Pour the remaining 1/2 cup of olive oil into a large saute pan and heat over medium heat. Add the garlic and cook for 2 to 3 minutes, or until lightly browned. Add the mussels, tomatoes, bay leaf and pepper flakes and season with salt to taste. Stir well and cook for about 15 minutes.

Add the wine and parsley, cover, and cook for about 3 minutes or until all the mussels open. Discard any that do not open.

Pour the mussels and the sauce into a large serving bowl. Garnish with parsley and drizzle with extra virgin olive oil. Stud the bowl with the croutons and serve.

- - - - - - - - - - - - - - - - - -

MY NOTES : Great recipe. For the two of us, 1 pound of mussels is plenty. I used 1 1/2 pounds and it was too much. Also, I bought them at Publix and didn't know their heritage but they were wonderful. I used pinot grigio wine and probably a little more garlic. The "croutons", however, were not that great and I wouldn't make them again.

The ramps are ready and so I went out in the woods yesterday morning and dug a boatload of them. I'll probably have to freeze some there are so many.

Put a ham on the grill this afternoon and had the neighbors over for dinner, and we all pronounced these a winner.

Ramp and Buttermilk Biscuits with Cracked Coriander
Bon App�tit : April 2009

Yield: Makes about 12
3/4 cup chilled buttermilk
3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend (for glaze)
1/2 teaspoon coriander seeds, cracked I didn't have any so I subbed fresh ground black pepper

Preheat oven to 425�F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

Jo, I'm so glad you liked the snickerdoodle blondies! I just made them again for yesterday for some friends. Hope your daughter enjoys them too.

Tracey

Just made these Peanut Butter Cookie Dough Brownies today, and they are fantastic!!! Wow. So good.

Here is a link that might be useful: Peanut Butter Cookie Dough Brownies.

I made this over the weekend, & it's a real winner. Besides lots of good flavor: 1) no exotic/expensive ingredients, 2) easy to make & doesn't take a long time, 3) makes good leftovers/keeps well, 4) lower calories. It would be nice for company. I served it with rice to catch the sauce. I have a note that colo-lady posted it but it may have been on the Kitchen Forum rather than the Cooking Forum.

Chicken Breasts with Garlic & Balsamic Vinegar
4 servings
from "Cuisine Rapide" by Pierre Franey

4 skinless boneless chicken breast halves (about 1 1/4 lbs)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 lb small to medium mushrooms OR 8 oz sliced
2 TBL flour
2 TBL olive oil
6 cloves garlic, peeled
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/2 tsp minced fresh thyme or 1/4 tsp dry
1 tsp butter

Sprinkle chicken breasts with salt and pepper
Season flour with salt and pepper and dredge the chicken breasts in the mixture. Shake off excess.
Heat oil in a heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about 3 minutes.
Add the garlic cloves.
Turn the chicken pieces and scatter the mushrooms over them. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly.
Cook about 3 minutes and add the balsamic vinegar, broth, bay leaf, and thyme.
Cover tightly and cook over medium-low heat for 10 minutes. Turn pieces occasionally.
Transfer the chicken to a warm serving platter and cover with foil.
Cook the sauce with the mushrooms, uncovered, over medium-high heat for 7 minutes. Swirl in the butter.
Discard the bay leaf. Pour the mushrooms and sauce over the chicken and serve.

I am not a fan of Tuna, so I was looking for a recipe that had a healthy sauce or other tastes to help mask the flavor.
DH loves Tuna, and it is an excellent source for Omega3.
This recipe was delicious and very, very fast to make. I served it w/ Rice and Stir fry Ginger & Garlic Bok choy.
The sauce makes enough for 4 Tuna steaks - I made 2. I will definitely make this again.

Seared Tuna Steak w/ Avocado & Cilantro Lime Dressing
adapted from both Tyler Florence & Dr. Andrew Weill
serves 1

1 fresh tuna steak - as big as you are hungry
1/3 cup soy sauce
1 tablespoon freshly microplane-grated ginger
2 cloves freshly microplane-grated garlic
1 teaspoon brown sugar
juice of 2 limes
1/4 cup olive oil
1 handful chopped fresh cilantro
1/2 haas avocado - cubed
salt & pepper

Step 1: Prepare your dressing. Add the soy sauce, ginger, garlic, sugar, and lime juice to a bowl, and whisk together. Slowly drizzle in the oil, whisking as you do, until incorporated into the dressing. Taste, and adjust oil/salt/acidity if needed. Add the chopped cilantro and mix gently. Step 2: Set a dry non-stick pan over medium-high heat, until its hot. Season the tuna steak on one side with plenty of salt & freshly ground black pepper.

Step 3: Place the tuna, seasoned side down, into the pan. It should sizzle loudly. Season the side facing up, allow the tuna steak to cook for just a minute, and then flip it over. Step 4: Immediately spoon a large spoonful of the dressing over the cooked side of tuna. It will sizzle around the tuna as it cooks for barely one more minute, forming a syrupy glaze around the bottm of the tuna steak.

Step 5: Remove from the pan to a plate, top with the cubed avocado, and drizzle with the remaining dressing. Enjoy.

Here is a link that might be useful: Blog: Seared Tuna

Erin (my VERY picky 10-year-old) loves this so much she has begged me to make it again on Thursday night so she can take it for a snack on her field trip to Tallahassee on Friday.

Simple to make and I served it with rice-a-roni and green beans leftover from Sunday dinner.

THAI CHICKEN SKEWERS

1/4 cup creamy peanut butter (I used crunchy)
2 Tblsp. finely chopped onion (I used 1 tsp. dried onion)
2 Tblsp. finely chopped parsley (I used 1 tsp. dried)
2 Tblsp. fresh lemon juice
1-1/2 tsp. soy sauce (I used about 1/4 cup)
1 clove garlic, finely chopped (I used about 1 tsp. garlic powder)
1 tsp. pepper sauce (I gave it a good squirt of srirachca)
1/2 tsp. ground coriander
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces (I buy chicken tenderloins - made by Tyson)
Wooden skewers - soaked at least 30 mins.

Combine all ingredients except chicken and skewers in medium bowl. Add chicken; toss to coat. Cover and refrigerate 6 to 8 hours or overnight.

Preheat broiler or grill (I grilled them on the charcoal grill). Thread marinated chicken on skewers. Broil or grill 8-10 minutes, turning frequently. (Do not overcook.)

Serve warm on skewers.

In Canada we have a hot cereal called Red River. It's 100% cracked wheat, cracked rye and cracked and whole flax. It's chock full of good stuff and tastes good too!

I made a loaf of bread today using the cereal. It is really good. Can't wait to toast it.

Red River Cereal Bread (1 1/2 lb loaf)

1 1/3 cups water
2 tbsp oil
1 1/2 cups flour
1 1/3 cups whole wheat flour
1/2 cup Red River cereal
1 1/2 tsp salt
1 1/2 tsp yeast.

Put in your breadmaker on dough setting. Form and place in loaf pan to rise. Bake at 375 degrees 35-40 minutes.

That bread looks yummy!

I made this recipe earlier this week using my pressure cooker. This would be good over rice, but since I am low carbing it these days (13 lbs. down!) I added some green beans along with a fresh pepper, some frozen pepper strips that I needed to use, and the green onion and let the recipe simmer for about 5 minutes until the beans were just crisp tender, then added the cornstarch/water slurry. I did not add the tomatoes this time.

http://www.dianaskitchen.com/page/pressure/p9910_2.htm

I've got a bean soup in the pressure cooker at the moment. I'll post how it turns out.

Teresa

Jasdip that bread looks amazing! I can almost taste it as toast!

Just had a small bowl of the bean soup and it's very good. Quite spicy with the peppers and crushed red pepper flakes. I could only find the jalapeno, but the one I found was large and fairly hot. I would make this soup again, it would be great with corn muffins or corn bread.

Penny Pincher's Navy Bean Soup - from Miss Vickie's web site

1 cup dried navy beans, sorted and soaked a minimum 4 hours

Step One: The Meat Broth
1/2 lb. smoked pork neck bones
1 large onion, chopped
2 tablespoons minced garlic
1 mild chili (Anaheim, pasilla, poblano) pepper, seeded and chopped
1 jalapeno chili pepper, seeded and chopped
1/2 bunch cilantro, stems and leaves, chopped
2 bay leaves
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary (I used fresh rosemary)

Place everything except the beans in the pressure cooker. Add just enough water to almost cover the ingredients. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 35 minutes. Remove from heat and use the natural release method before opening the lid. Check for doneness; all smoked meats start out very dry and tough, but when cooked properly the meat should be fork-tender and easily pull away from the bone. If needed return to pressure for an additional 5 minutes. Discard the bay leaves. Remove the meat and set aside to cool.

Step Two: The Soup
Rinse the beans and discard the soaking water. Add the beans to the broth. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 12 minutes. Remove from heat and use the natural release method before opening the lid. Check for doneness, a bean should soft enough to mash between your thumb and forefinger. If needed return to pressure for an additional 2 minutes. Use a hand blender to partially puree the beans and broth, leaving some beans whole.

Meanwhile, debone the meat, discarding any little pieces of gristle, veins or fat. Chop the meat into small pieces. Return the meat to the beans and broth. Season to taste. Simmer gently over a medium-low heat until heated through. Serve with a hunk of bakery bread or a pan of cornbread.

This soup freezes well.

Teresa's note: I only added some fresh ground pepper at the end, no salt was needed as my smoked pork was salty enough.

Here is a link that might be useful: recipe at Miss Vickie's web site

That bread does look good! Those Thai Chicken Skewers are going in my file to try soon, too!

We have had a super busy weekend, and will be going to the neighbor's in a bit to grill and wind down.

I made Ina Garten's Wild Rice Salad to bring. Another keeper recipe for sure! It's delicious! I think one could easily sub mandarin oranges if one was pinched for time.

Wild Rice Salad
Ina Garten

1 cup long-grain wild rice
2 1/2 tsp kosher salt
2 navel oranges
2 tbsp olive oil
2 tbsp fresh orange juice
2 tbsp raspberry vinegar
1/2 cup green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
1 scallion, white and green parts chopped
1/2 tsp ground black pepper

1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes.

2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6.

Linda

Happy sigh. I've finally well enough to cook some. And this one is a winner! I've had it on my list to do for years now. Since I found the black sesame seeds at the DeKalb Farmer's market on the Greyhound run we made there, I could do it. Finally!!! It was well worth the wait. My cake looks exactly like the one Anita (Pastygirl, her blog is Dessert First) made. Just the right amount of sesame flavor. Not too sweet. And perfect with the lemon sorbet I had on hand. Next time, I will try the honey ice cream too.

Sesame Seed Cake

from Alice MedrichâÂÂs Pure Dessert

makes one 8-in round cake

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, room temperature

2 1/2 teaspoons toasted sesame oil

1 teaspoon vanilla extract

8 tablespoons butter, room temperature

1 cup sugar

1/2 cup buttermilk, room temperature

1/4 cup toasted black sesame seeds

Preheat the oven to 350 degrees F. Grease the bottom and sides of a cake pan or a springform pan ��" I find the springform works really well. Make sure the pan has high enough sides as the cake really rises in the oven!

Combine the flour, baking soda, baking powder, and salt together in a bowl and set aside.

Beat the eggs together in a bowl with a whisk. Add the sesame oil and vanilla and thoroughly combine.

Place the butter in the bowl of a stand mixer and beat with the paddle attachment on medium for a few minutes to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy.

Add in the egg mixture a little at a time while the mixer is still running, letting it slowly combine over a couple of minutes.

Stop the mixer and pour in a third of the flour mixture, and beat just until combined. Scrape down the sides as necessary.

Add half the buttermilk and beat until combined.

Repeat with half of the remaining flour mixture, the rest of the buttermilk, and finally the rest of the flour mixture with the sesame seeds. With each addition, beat it only until it is just incorporated.

Scrape the batter into the prepared pan and bake in the oven for about 30-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool on the rack for a few minutes before unmolding. If you baked the cake in a regular cake pan, invert it onto the rack, and turn it right side up to finish cooling.

This cake will keep in an airtight container for up to 4 days.

My note. It only lasts if you don't eat it all at one time. Like me.

Here is a link that might be useful: Black sesame seed cake-From Dessert First blog

I'll DEFINITELY be making this again:

CHICKEN BRAISED IN WHITE WINE & CREAM

8 chicken pieces (you could also use chicken leg portions, in that case, only use 4)
1 onion, halved
1 carrot, halved
2 garlic cloves, crushed
2 bay leaves
3/4 cup white wine (I used Chardonnay)
1 cup heavy cream
1-1/4 cups chicken stock
Fresh thyme stalks
Salt & pepper to taste

Pre-heat the oven to 350� F.
In a large, oven-proof pot, brown the chicken all over.
Remove the chicken from the pot and add the onion, carrot and garlic to the pot, allow to fry for 30 seconds, and then add the bay leaves and wine.
De-glaze the pan, scraping all the sticky bits off the bottom. Add the cream and allow to simmer for 2 minutes.
Add the chicken back to the pot and pour over the chicken stock.
Add the thyme stalks and cover the pot. Place in the oven and allow to oven braise for 30 minutes until the chicken is cooked through.
Remove the lid from the pot after 30 minutes and allow the sauce to reduce for 15 minutes.
Season to taste and serve. Yield: 4 servings.

Here is a link that might be useful: Recipe from Simply Delicious

Our mainstream grocery stores have finally started carrying arugula - previously it has been hard to find in these parts. I love it and when this recipe from Fine Cooking landed in my inbox - I had to make it. It was excellent; crunchy, peppery, zesty goodness. I followed the recipe exactly exept that I didn't have hazelnut oil, so used all olive. I think it would also be good with orange slices in it.

Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts
by Annie Wayte
Orange and fennel seeds add a lovely aromatic note to peppery arugula, while thin slices of fennel and chopped hazelnuts provide a nice crunch.Serves four.
1/2 tsp. fennel seeds
1/4 cup fresh orange juice
1 Tbs. fresh lemon juice
1 Tbs. minced shallot
2 tsp. finely grated orange zest
Scant 1/4 tsp. minced garlic
1/4 tsp. Dijon mustard
1-1/2 Tbs. extra-virgin olive oil
1-1/2 Tbs. hazelnut oil
Kosher salt and freshly ground black pepper
1 small fennel bulb
5 oz. arugula, trimmed, washed, and dried (about 5 cups)
1/4 cup hazelnuts, toasted and coarsely chopped
________________________________________
Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes. Transfer to a cutting board and let the seeds cool. Chop them coarsely.
Combine the orange juice, lemon juice, shallot, orange zest, and garlic in a small bowl. Let sit for 20 minutes and then stir in the fennel seeds and Dijon mustard. Whisk in the olive oil and hazelnut oil and season to taste with salt and pepper.
Cut off the top and bottom of the fennel bulb. Cut it in half lengthwise. Lay one half flat on its cut surface and slice crosswise as thinly as possible. Stop slicing when you hit the core (a little core is all right, but you don't want wide areas of core in your slices). Repeat with the second half. You should have about 1-1/2 cups sliced fennel.
Put the sliced fennel in a large bowl with the arugula and toasted hazelnuts. Toss with enough of the dressing to lightly coat the leaves (you may not need all of the dressing). Season with salt and pepper to taste and serve.
nutrition information (per serving):
Size : based on four servings; Calories (kcal): 160; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 10; Carbohydrates (g): 9; Polyunsaturated Fat (g):1.5; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 3;

Finally got around to posting this. I made this two weeks ago and we're ready to have some again. We saw it on Cook's Country and had to try it. I particularly like this recipe because as a pudding cake it gives you plenty of pudding on the bottom with just the right amount of cake on top. They served it with confectioners sugar on top but I preferred it without. It was a little fussy to make but not bad. My camera card was acting so I didn't get pics... well ... took pics but no posting. Smiles.

Cooks Country Lemon Pudding Cake

From the episode: The Chemistry of Cakes

Like magic, pudding cakes separate into two layers during baking: airy and soufflélike on top, dense and custardy below. We wanted a foolproof recipe for a creamy pudding, tender cake, and bright lemon flavor.

Serves 8 .

This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.

Ingredients
1/4 cup all-purpose flour
2 teaspoons cornstarch
1 1/4 cups sugar
5 tablespoons unsalted butter , softened
2 tablespoons grated zest and 1/2 cup juice from 4 lemons
5 large eggs , separated
1 1/4 cups whole milk , room temperature
2 quarts boiling water
Instructions

1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.

2. BEAT EGG WHITES Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.

3. BAKE Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve.

This is what the Kid made for my birthday dinner. It was very good. Tonight's the leftovers...I'm going to cut up the pork and heat it in the sauce with some grilled onions and peppers, then serve over basmati rice.

Here is a link that might be useful: Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Here is a recipe for a chocolate mousse we tried. It was very, very easy and very, very good. A friend gave me the recipe; I know she got it from a food forum, but I do not know which one.

Rich Dark Chocolate Mousse by Wini Harris

2 eggs
2 T sugar
1 6-oz package chocolate chips
1-oz square unsweetened chocolate, chopped up
1 t vanilla
3/4 cup hot milk

In blender, beat together eggs, sugar, chips, square, and vanilla. Then slowly add hot milk while continuing to run the blender; the hot milk will melt the chocolate.

Pour into small mousse glasses or pot de crèmes.

Chill 24 hours. (You can also freeze the mousse until it is firm, then refrigerate.)

I used Ghirardelli�s brand for both the chips and the square of chocolate.

My granddaughter crumbled up some Oreos on top of hers and gave it a thumbs up! I added chopped pecans and homemade whipped cream to the top of mine; that got a thumbs up, too.