Chicken Katsu with Cauliflower Fried Rice

 

Just made this tonight and it's my new favorite dinner....

 

Chicken Katsu with Cauliflower Fried Rice

 

I made a basic recipe for Chicken Katsu (flour, egg, panko) and added seasoning (salt, pepper, garlic powder, onion powder) and toasted sesame seeds to the panko mixture. Then pan fry in mostly olive oil and some butter on medium/medium high heat until golden brown. Flip and brown the other side, then transfer to a wire rack. Serve with cauliflower fried rice, kimchi and sriracha plus a green veggie for a perfect dinner.

 

Cauliflower Fried Rice

 

Olive oil

1/3 onion, small chop

2 carrots, small chop

1/2 zucchini, small chop

Green onion, sliced

3 cloves garlic, minced

1-2 T ginger, minced

Cauliflower rice (frozen)

2 eggs, scrambled

Tamari or low sodium soy sauce

Toasted sesame seeds

 

Saute onion in olive oil over medium heat. Add carrot, zucchini and green onion. When almost done, add more oil, ginger and garlic. After a few minutes add ¾ bag of frozen cauliflower rice. Stir and heat for several minutes. When almost ready to serve, push everything to the side and melt 1 T butter in the pan. Add scrambled eggs and saute. Once cooked all the way, mix in with other ingredients. Sprinkle tamari and stir to combine. Finish with toasted sesame seeds and serve with sriracha and kimchi.

Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing

 

I had this salad recently and couldn't stop thinking about it so this is my best stab at recreating it. 

Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing

Escarole, rinsed and chopped into large pieces

Sliced almonds, toasted (or smoked almonds if you can find them)

Parmesan, freshly grated

 

Dresssing

 

Lemon rind of one preserved lemon (very strong flavor so maybe use ¾)

3 clove garlic, minced 

1/3 cup lemon juice

1 T honey

1/4 cup white balsamic vinegar

½-3/4 cup olive oil

Black pepper

 

Remove the flesh from a preserved meyer lemon, then rinse, chop up the rind and put in a blender. Add the other ingredients and blend until smooth. 

 

Toss the escarole with the dressing and top with toasted almonds and fresh parmesan. 

Gjelina Inspired Za'atar Roasted Carrots with Tahini-Yogurt Sauce

 

Za’atar Carrots with Yogurt Tahini Sauce

Inspired by Gjelina

 

Carrots – shaved and cut in half lengthwise or into chunks on the diagonal 

Olive oil

Za’atar

Cumin

Brown sugar

Sesame seeds

Salt

Pepper

Parsley or cilantro - optional

 

Preheat oven to 425. Toss all ingredients together in a bowl and lay out on a large cookie sheet. Roast for 8-10 minutes, then flip and roast for 8-10 more, until perfectly roasted. 

 

 

Yogurt Tahini Sauce

Inspired by GP’s recipe

 

3 T tahini

¼ cup boiling water

2-3 cloves of garlic, minced and smashed into a paste with the edge of your knife

¼ cup Greek yogurt

3-4 T freshly squeezed lemon juice

¼ cup olive oil (or less)

Sea salt

Freshly ground pepper

 

Whisk the tahini and water together until smooth. Whisk in the remaining ingredients and taste for balance. Adjust as necessary. I like a lot of lemon and garlic but adjust as you like it. 

 

Spread yogurt tahini sauce on plate and then top with carrots. Sprinkle with parsley or cilantro for added flavor and color. 

Easy Weeknight Bone-In Skillet Pork Chops

 

Here is a recipe for easy weeknight pork chops…

 

Take pork chops out of the fridge and let come to room temp. Once they are room temp, put them between 2 sheets of parchment paper and pound to roughly 3/4" or so. Pat with a paper towel and then season both sides with:

Garlic powder 

Onion powder 

Lemon pepper 

Salt

Pepper

 

Add 2 T olive oil and 1-2 T butter to an oven safe pan (like a cast iron skillet) and turn heat to medium high. When it’s hot, add a tiny bit of chicken bouillon and stir to mix, then add the seasoned pork chops. over medium high heat with a few table
Brown and olive oil and butter and tiny bit bouillon. Once browned, flip and brown the other side. Once that side is also browned, transfer the pan to the oven until internal temp registers at 138-140 degrees. Remove and transfer to a plate. 

 

While those rest, add some minced garlic and rosemary to the pan and whisky all the juices and browned bits. Then add chicken broth to the pan, maybe ½ cup. Whisk it all together and bring to a boil, then reduce the heat. After 5 minutes or so, pour over pork chops and serve hot.