COOKING from the Heart with Karen Endsley
Entrees
When making dinner, keep it fun by changing it up. Don't limit yourself to "the usual." Go international, go vegetarian, step outside of the box. Trying new things at a young age will make adventurous eaters out of your little ones and open up their tastebuds to a whole world of delish!
CARNE APANADA
Check out episode #106
Ingredients
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4 pieces of thinly sliced sirloin (approx. ¼ inch thick)
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1 cup Bread crumbs
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½ -3/4 cFlour
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½ tsp cumin
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½ tsp garlic powder
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1 egg
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½ cup Milk
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Salt and pepper
Directions
Prepare your breading station with 3 bowls. In the first bowl, add flour and ¼ tsp of garlic powder and ¼ tsp cumin. In the second bowl beat the egg and milk. In the third bowl add bread crumbs and remaining ¼ tsps of garlic powder and cumin.
Season meat with salt and pepper.
Bread the beef: dredge 1 steak in the flour mixture and shake off any excess flour, then coat the beef in the egg mixture, and finally dredge it in the bread crumbs -making sure to cover the beef completely. Repeat with remaining pieces of beef.
In a large pan, over medium-high heat , add olive oil (enough to have it come up about 1/8 inch high in the pan). Prepare a large plate with paper towels to absorbe the residual oil once the meat is cooked.
Once oil is hot (you can test it by adding a few bread crumbs to the oil, if they sizzle -and bubbles form around them- the oil is ready).
Using tongs, or a long fork, carefully place the beef in the pan. How many pieces you cook at a time depends on the size of the pan -you don’t want to crowd them, they should not touch.
Cook the beef 2-4 minutes on each side or until the bread crumbs are a golden brown, but not too dark. Turn and repeat on the other side.
Remove from pan and place on paper towels to drain. Serve with a wedge of lime to be squeezed over the beef, it adds and amazing touch.
STRAWBERRY SCALLOPS
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Recipe by Jennifer Vaughan
Check out episode #108
Ingredients
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4 Tbs butter
1 Tbs lemon juice
1 Lb. scallops
1 Pint Strawberries -sliced
1 Tbs fresh parsley -chopped
¼ cup Champagne or sparkling fruit juice
Directions
In a large sauce pan, over medium-high heat, melt butter.
Add lemon juice and scallops.
Sautee scallops until lightly browned on each side, being careful not to overcook.
Add parsley and champagne and stir to combine.
Add sliced strawberries and gently stir.
Reduce heat and simmer 5 minutes.
Serve these delicious scallops with couscous or a fresh salad. Make sure to top the scallops with plenty of the delicious sauce and strawberries!
Your guests will love these!
BLACK BEAN QUINOA BURGERS
Check out episode #111
Ingredients
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One can black beans drained and rinsed
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1/2 cup onion diced
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1/2 cup red pepper diced
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1/2 cup shredded cheese – choose your favorite, I like cheddar
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1/4 teaspoon cumin
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1/2 teaspoon garlic powder
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2 cups of cooked white Quinoa
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1 egg
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1- 1.5 cups of breadcrumbs. I like panko breadcrumbs , they add a nice texture.
Directions
Sauté pepper and onions in approximately 2 tablespoons of olive oil until soft.
Put beans, sautéed veggies, and cheese in a food processor and pulse until well blended, but not overly processed -you should be able to identify large chunks of beans and bright red peppers as these give texture and color.
Add cumin and garlic powder to the mixture and pulse just once or twice to incorporate.
Turn a grill pan on medium high and spray with non-stick spray or wipe with olive oil. If you don’t have a grill pan you can use a frying pan. While the pan is heating up, pour your veggie and cheese mixture into a large bowl. Add quinoa, egg and 1 cup of the breadcrumbs. Mix thoroughly. Get your hands in it and get a little dirty, you need to feel the consistency of the mixture. It should feel similar to the consistency of ground beef. If the mixture is too loose add the remainder of the breadcrumbs. Mold into six or seven patties, depending on size.
At this point, preheat oven to 350.
Sear burgers on a hot grill pan for about four minutes per side. Place in the oven for about 10 minutes to finish them off. Your burgers are finished.
Serve them on a nice whole-grain bun with crisp lettuce and tomato and try my smoky cumin mayonnaise for an extra WoW! factor.
CHINESE 5 SPICE PORK CHOPS
Check out episode #114
Ingredients
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4 5-6 oz. Boneless Pork Chops
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1 tbsp. olive oil
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1 tbsp. Chinese Five Spice Seasoning divided equally among chops
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2 tsp. salt divided evenly among chops
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2 tsp. pepper divided evenly among chops
Directions
Pre-heat oven to 375 degrees.
Season the chops with the five spice, salt and pepper.
Heat a large ovenproof skillet over high heat for 2 minutes. Add the olive oil and then the chops placing the chops in the pan away from you to avoid oil splatter on your fingers. Turn heat down to medium high and sear chops for 2 minutes.
After two minutes and most importantly the chops do not stick to the pan (if the chop sticks resist the urge to force it and leave it until it loosens on its own) turn the chops over and place into the oven for 10 minutes.
Remove from the oven and let rest for at least 5 minutes.
Serve with desired side and fresh scallions.