Recipes Corresponding to Grocery Shopping List 18: 2011

May 13, 2011 Corresponding Recipes  No comments

Sweet and Sour Tofu – New!

Healthy Option/Meatless Monday

Serves 3 – 4 People

  • 1 (20 oz.) can of pineapple chunks or tidbits, packed in juice
  • 3 TBSP. rice wine vinegar
  • 2 TBSP. ketchup
  • 2 TBSP. lite soy sauce
  • 1 TBSP. brown sugar
  • 1 (14 oz.) package extra-firm water-packed tofu, drained, rinsed, patted dry, and cut into 1/2 ” cubes
  • 2 tsp. cornstarch
  • 2 TBSP. canola oil divided
  • 2 TBSP. grated garlic
  • 1 TBSP. grated ginger
  • 1 large red bell pepper, cut into 1/2″ x 2″ strips
  • 1 large green bell pepper, cut into 1/2″ x 2″ strips
  • 1/4 of a red onion coarsely chopped
  • jasmine rice, prepared

I’ve been playing around with tofu a little in order to jazz up meatless Mondays.  I came across this EatingWell recipe online and decided to give it a try.  If you decide to make it, make sure that you buy the right kind of tofu, otherwise you will end up with a soggy mess.

First, open the can of pineapple and immediately reserve 1/4 cup of the juice from the can in a medium sized bowl.  Drain the rest of the liquid off of the pineapple and set it to the side.  Whisk the 1/4 cup of pineapple juice with the vinegar, ketchup, soy sauce and sugar in a medium bowl until the ingredients are well combined.  Place the cut tofu into a separate medium sized bowl; toss it with 3 TBSP. of the sauce you just made.  Let the tofu marinade for at least 5 mins. and up to 30 mins.

Meanwhile, add the cornstarch to the remaining sauce and whisk until it’s smooth.  At this point, make sure all of the vegetables you’re using are cut and ready to be cooked.  Heat 1 TBSP. of oil in a large frying pan or  wok over medium-high heat.  Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce.  (The sauce that now has the cornstarch in it.)  Cook the tofu, stirring it every couple of minutes, until it’s golden brown.  This will take 7 to 9 minutes.  Transfer the cooked tofu to a plate.

Add the remaining oil to the pan after you have turned the heat down underneath it to medium.  Now add the garlic and ginger to the pan and cook, stirring constatly, until fragrant, about 30 secs.  Add the red and green bell peppers to the pan and cook them, stirring often, until they’re tender, about 4 to 5 minutes.  Pour in the reserved sauce and cook it, stirring often, until it’s thickened, about 30 secs.  Add the tofu back to the pan.  Then add the pineapple to the pan.  Cook the sweet and sour tofu, stirring it gently, for about 2 mins. or until the pineapple is heated through.


Breakfast Pizza – New! (A Grocery Girl Original)

Budget Friendly

Serves 3 – 4

  • 1 (8 oz.) can of refrigerated crescent rolls
  • 1 lb. of bulk pork breakfast sausage (I used the kind that has sage added to it.)
  • 1 cup of frozen shredded hash brown potatoes, thawed
  • 1 cup of colby jack cheese, shredded  (or cheddar etc.)
  • 1/2 cup of mozzarella cheese, shredded
  • hot sauce
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 jalapeño, diced
  • 4 eggs
  • salt and pepper
  • cooking spray (for the pizza pan or cookie sheet)

Preheat the oven to 375 degrees Fahrenheit.  Heat a large skillet over medium-high heat for a few minutes – no need to add any oil to it.  Add the pork sausage to the hot skillet so that it begins to brown.  Meanwhile, unwrap the crescent rolls from their package.  Place the unrolled “triangular” crescent shapes next to each other on a lightly greased cookie sheet or pizza pan.  Pinch the sides of the crescent shapes together to form a seam.  You’re probably not going to be able to form a perfect circle by doing this, and that’s okay.  Just make sure the outside edges of the crescents are even with each other.

Break the pork sausage up as it’s browning using the side of a spoon or another utensil; do this intermittently as you’re shaping the pizza crust.  Add the peppers and onions to the pork sausage after it’s begun to brown.  Also, add about 1/2 tsp. of hot sauce to the pork sausage.  Once the pork sausage has been browned and is broken into crumbles and the vegetables are tender, transfer them to the pizza crust.  All of the pork sausage and the vegetables will fit on the crust.  Top the pork sausage and vegetables with the thawed hash browns, and cheeses.  Place the pizza in the oven to bake for about 18 mins., checking it after 15 mins.

While the pizza is in the oven, fry the four eggs in the same skillet in which you cooked the sausage and pepper.  You may need to add a little cooking spray or oil to the pan.  I recommend cooking the eggs either over-easy or over-medium.  Once the pizza has finished cooking, remove it from the oven, allow it to cool for a few minutes, and then slice it into 4 pieces.  Place the four pieces onto 4 dinner plates and top each slice of pizza with an egg.  Yum!


Pork Chops with Cherry Sauce and Roasted Broccoli Pasta Salad – New!

Serves 4 People

The Chops

  • 4-5 1″ thick boneless pork loin chops brought to room temperature, brined (see brining directions below)
  • 1/4 cup sugar
  • 1/4 cup salt
  • 2 TBSP. Canola oil
  • 1 cup onion, chopped
  • 2 cups reduced-sodium chicken broth
  • 2/3 cup dried tart cherries, chopped
  • 2 TBSP. orange marmalade
  • 1 TBSP. balsamic vinegar
  • red pepper flakes to taste

The Pasta Salad

  • 3 – 4 crowns of fresh broccoli, cut into florets
  • extra virgin olive oil
  • salt and pepper
  • 8 oz. of rigatoni (about 1/2 of a standard sized box)
  • 4 oz. of crumbled feta cheese
  • a bottle of Ken’s Zesty Italian Dressing
  • rings of banana peppers to taste, diced (I used 6 rings.)

The above pork chop recipe is a recipe.  Their recipe skips the brining step however which almost always improves the flavor and tenderness of boneless pork chops.

Brining:  Early in the day combine 1/4 cup of salt, 1/4 cup of sugar, and 5 cups of water in a large microwave safe bowl.  Heat the mixture in the microwave (start at 2 mins. on high) until the sugar and salt have dissolved in the water.  Take the mixture out of the microwave once or twice while it’s heating to stir it to aid in the dissolving process.  Allow the mixture to cool on the counter.  Once it has cooled sufficiently, place the chops in the liquid.  Cover the bowl with plastic wrap and refrigerate the chops in the brine for at least 4 hours.

Forty-five minutes before it’s time to serve dinner, preheat the oven to 400 degrees Fahrenheit and clean and cut the broccoli crowns into florets if you haven’t already.  Place the florets into a oven proof roasting pan along with 2 TBSP. of extra virgin olive oil and about 1 tsp. each of salt and pepper.  Toss the broccoli with the oil, salt, and pepper so that it’s well coated.  (I just use my hands to do this.)  Roast the broccoli (uncovered) in the oven for 15 mins.  Stir it around using a spatula about 10 mins. into the cooking process so that it roasts evenly.

Meanwhile, bring a large pot of water to a boil.  Remember to salt the water so that the pasta becomes seasoned during the cooking process – think, approximately 1 TBSP. of salt per every 6 cups of water.

Take the pork chops out of the brine and pat them dry.  Add pepper to each side of the chops, but not salt.  (They’re salty enough already from the brine.)  Heat 2 TBSP. of canola oil in a large skillet placed  over high heat.  Add the pork chops to the pan.  Brown them well, cooking them for about 3 mins. on each side.  Remove them from the pan and place them on a plate put to the side temporarily.

If the water in the large pot is boiling, go ahead and add the pasta to it.  Stir the pasta intermittently after adding it to the water.  Cook at for 6 – 7 mins.

After you have removed the pork chops from the skillet add the onions to it.  Cook them until they’re tender, about 3 – 5 mins.  Now add the chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes.  Bring the sauce that’s now in the skillet to a boil; boil it rapidly on medium heat until the sauce is reduced by half.  Once the sauce has reduced, add the pork chops back to the pan and cook them for about 6 mins.

Drain the pasta once it is done and place it in a large bowl with a drizzle of extra virgin olive oil.  Stir the pasta and allow it to cool for about 5 mins.  Once it has cooled add thebroccoli, feta, banana peppers, and Italian dressing to the bowl.  Stir the pasta salad.

Serve the pasta salad alongside the pork chops.  Spoon some cherry sauce over the pork chops on the serving plate.  Enjoy!


Crunchy Buffalo Chicken Tenders with Chinese Celery Cabbage and Blue Cheese Salad

Serves 2 to 4 People

The Tenders

  • 1 1/2 lbs. chicken tenders or boneless, skinless breasts thawed and cut into tender sized pieces
  • 1 1/2 cups panko bread crumbs
  • 3 TBSP. butter (salted)
  • 3 TBSP. hot sauce
  • 3 egg whites, beaten
  • 1/2 cup unbleached sifted all purpose flour
  • light ranch dressing or honey

The Salad

  • 8 leaves Chinese celery cabbage – cleaned and chopped into bite sized pieces
  • 1 stalk of celery, cleaned and chopped
  • 1/4 cup of blue cheese crumbles
  • 1/2 Bartlett pear, cleaned and chopped
  • 1/2 cup toasted walnuts
  • 4 TBSP. light ranch dressing
  • freshly ground pepper

First, make sure you have the veggies and fruit cut for the salad.  You can toast the walnuts while you’re doing that.  (See toasting nuts.)  Once you have done the prep. work for the salad, you can create an assembly line to make quick work of breading the chicken tenders.  First, preheat the oven to 400 degree Fahrenheit.  Place a plate with the chicken tenders on it on the counter to your far left. Then place a plate with the flour on it to the right of the tenders. Place a bowl with the egg whites in it to the right of the plate containing the flour. Place a plate with the Panko bread crumbs on it to the right of the egg whites. Finally, place a lightly greased (with canola or olive oil) oven safe pan(s) to the right of the bread crumbs.

Season the flour that you’re going to bread the tenders with using at least 1 tsp. salt and 1/2 tsp. pepper.  Combine the salt and pepper into the flour using a fork.  Melt 3 TBSP. of butter in the microwave on 50% power for 50 sec.  Combine the melted butter with 3 TBSP. of hot sauce and pour the mixture onto the Panko bread crumbs.  Mix the butter combination with the bread crumbs using your fingers.  Once the butter mixture is throughout the bread crumbs, you’re ready to start breading the chicken tenders.  Pass each tender through the flour to lightly coat them, then pass them through the egg whites – so the Panko will stick to them, and then coat them well with the Panko mixture.  Place each coated tender into the oven safe pan.  (You may need more that one lightly greased pan.)  Once you have coated the chicken tenders and they are in the pans, place the pans in the oven and cook them for 20 mins.  (I recommend turning them over halfway through the cooking time.) While the chicken is in the oven, combine all the salad ingredients (Including the dressing, if desired.) in a large bowl.  Once the chicken comes out of the oven and cools for a few minutes, you are ready to plate the food and eat!  (Don’t forget the dipping sauce of honey or ranch dressing for the tenders.)





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