What’s For Dinner?

Pork Cutlets

Ingredients

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or panko
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme minced
Lemon wedges

Directions

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Place on paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and thyme before serving.

Crispy Brussels Sprouts

If you do not like the sprouts caramelized and crispy, cook for 10 minutes less.

Ingredients

2 tablespoons olive oil
2 pounds Brussel sprouts, washed and trim bottoms, cut in half
Salt and pepper to season
5 cloves garlic finely chopped
1/4 cup fresh shredded or grated parmesan cheese

Directions

Combine all the ingredients in a mixing bowl.
Spread evenly in a single layer on a large baking sheet (I cover mine with foil for easy clean-up).
Roast in the oven at 400 degrees for 30 minutes until browned and caramelized. Finish with a grinding of course sea salt.

Baked Tomatoes

ingredients

2 large Roma tomatoes, cut in half
1/2 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 garlic clove, minced
3 tablespoons fresh basil, roughly chopped
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste

Directions

Preheat the oven to 400 degrees F. In a small bowl combine the oil and garlic. Season with salt and pepper. Place the omato in a small pan, brush with the oil mixture, and sprinkle an even amount of cheese on each tomato slice. Bake for 8-10 minutes or until cheese is melted. Top with chopped basil and serve warm.

Originally posted at Jovina Cooks Italian

Chinese Chicken Noodle Soup Dinner

Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,

Originally posted at Jovina Cooks Italian

15 Korean Vegan Recipes

A collection of easy, delicious Korean vegan recipes for your healthy eating!

6-photo collage titled 15 Korean vegan recipesHappy New Year! For those of you who are looking for Korean vegan recipes, here’s a collection of easy, delicious recipes! From kimchi to noodles, this list features a nice variety of recipes for your Korean vegan table! Even if you are not on a vegan or vegetarian diet, these recipes will help you add more plant-based foods to your diet for a healthy New Year.

If you think Korean food is all about BBQ meat and fried chicken, think again! Traditionally, Korean cuisine relies heavily on grains, legumes, and vegetables. Meat was scarce, so our ancestors didn’t eat so much meat as we do in modern days.

Also, Korean temple cooking is entirely plant-based, using seasonal ingredients which are mostly grown in temple grounds or harvested from fields and mountains. No meat or seafood allowed! Due to the long history of Buddhism in Korea, temple cuisine (사찰음식) is deeply incorporated into traditional Korean cuisine. 

For these reasons, so many classic Korean dishes are naturally vegan (or vegetarian) or can easily be veganized!

This list doesn’t include all the vegan banchan included in my 15 Korean Vegetable Side Dishes. Check them out as well! They are very easy to make and will complement just about any main dish!

1.  Vegan Kimchi

Napa cabbage Vegan kimchi in a brown kimchi container

2. Beoseot Gangjeong (Sweet Crispy Mushrooms)

Crispy mushrooms with red and yellow bell peppers

3. Dubu Jorim (Braised Tofu)

Korean braised tofu recipe

4. Buchujeon (Garlic Chives Pancake) 

Buchujeon (Korean garlic chive pancakes)

5. Gamja Jorim (Braised Potatoes)

Korean soy braised potatoes

6. Zucchini Dumplings (Hobak Mandu)

Zucchini dumplings

7. Hobak Buchim (Zucchini Pancake)

Hobak buchimgae (Korean zucchini pancake)

8. Eggplant Rolls (Gaji mari) 

Eggplant rolls

9. Tofu Gimbap

tofu gimbap recipe

10. Kongnamul Japchae

Kongnamul Japchae (Japchae with soybean sprouts

11. Tofu bibimbap

Korean rice bowl with tofu and vegetables

12. Deulkkae Soondubu Jjigae (Soft Tofu Stew with Perilla Seeds)

Soft tofu stew with perilla seeds

13. Jangajji (Vegetable Pickles)

Cucumber pickles in soy sauce

 

14. Beoseot Jeongol (Mushroom Hotpot)

Mushroom hot pot (Beoseot jeongol)

15. Stir-fried lotus roots with peppers and mushrooms

Stir-fried lotus root with peppers and mushrooms

More vegan recipes

Mu Doenjangguk (Radish Soybean Paste Soup)
Miyeok Muchim (Seaweed Salad)
Oi Naengguk (Chilled Cucumber Soup)
Dongchimi (Radish Water Kimchi)
Nabak Kimchi (Mild Kimchi in Broth) 
Ueong Jorim (Braised Burdock Root)
Oiji (Korean Pickcled Cucumbers)
Yeongeun Jorim (Sweet Soy Braised Lotus Roots)
Doraji Namul (Sautéed Bellflower Roots)
Chwinamul Bokkeum (Stir-fried Aster Scaber)
Danpatjuk (Sweet Red Bean Porridge)
Hobakjuk (Pumpkin Porridge)
Kongguksu

This vegan recipe roundup was originally posted in January 2019. Here, I’ve updated it here for 2021.

The post 15 Korean Vegan Recipes appeared first on Korean Bapsang.

Originally posted at Korean Bapsang

How To Roast Butternut Squash

How To Roast Butternut Squash

Fresh cut butternut squash covered in olive oil and spread out on a silver cookie sheet

Here’s a quick step-by-step recipe to teach you how to roast butternut squash like you get at your favorite restaurant. Roasted butternut squash is perfect on it’s own or makes a great foundation for other butternut squash recipes, such as butternut squash soup (recipe coming soon!).

 

Roasted Butternut Squash Recipe

Roasting butternut squash couldn’t be easier. The hard part is getting it diced up, really. Once the squash is cubed, there are only three more steps for a total of four.

1. Cut the squash as directed below.

2. Drizzle olive oil over the cubed squash and toss to evenly coat.

3. Transfer the squash to a parchment lined baking sheet and spread out so no two pieces overlap. Season with salt or any other seasoning of your choosing.

4. Cook for about 40 minutes in the oven. You may need a bit more or less depending on the size of your squash cubes. Cook until tender and golden. Remove from the oven and grub away!

Roasted butternut squash on a silver cookie sheet with silver servingware.

How to Cut Butternut Squash

Cutting butternut squash can be intimidating if you haven’t done it before. All you need is a vegetable peeler, sharp knife and focus to make sure you don’t cut yourself.

1. Using a vegetable peeler, remove the hard skin from the exterior. It may take a few passes to get completely off.

2. Once skinned, lay the squash on its side on a large cutting board. Cut 1/2” off both ends and discard.

3. Stand the squash upright so the fattest/widest part is on the bottom.

4. Slice down the middle, vertically creating two halves.

5. Remove the seeds with a large spoon.

6. Place half of the squash, seed-side down, on the cutting board and cut into 3/4”-1” slices. Repeat with the second half. You will be left with half circle shaped slices.

7. Cut those half circle slices into 3/4”-1” cubed pieces. Repeat until you’re left with a ton of 3/4”-1” cubed squash.  Now you’re ready to roast.

Do I Need to Peel Butternut Squash Before Roasting?

If you’re looking to roast butternut squash in cubed form, yes you need to peel it. It would be too difficult and labor intensive to do so after the fact. If you’re roasting whole butternut squash (or in halves) there is no need to peel as it will help keep it’s shape. You can use the instructions provided for roasting butternut squash halves, however you’ll need to  adjust the cooking time to about 45 minutes. 

 

How to Peel Butternut Squash

Just grab your handy dandy vegetable peeler and peel as you would any other fruit or vegetable. It may take a few passes to remove as butternut squash has very thick skin.

What Can I Add To Squash For Flavor?

 

Maple Roasted Butternut Squash

Maple Butternut Squash is a fan favorite! Just drizzle maple syrup over the cubed butternut squash before roasting. Toss in some chopped nuts as well for some added crunch and flavor.

 

Butternut Squash Spices

There are a lot of spices that pair nicely with squash, namely: cinnamon, nutmeg, cajun seasoning, brown sugar, Italian seasoning and even seasoning salt. 

Ways To Use Roasted Butternut Squash

My preference is to eat it solo – the earthy, rich flavor of butternut squash is unparalleled. Of course that can get boring, so here are other ways to use roasted butternut squash.

1. Make mashed butternut squash (a la mashed potatoes style). Just add some butter, cream (or milk) and a bit more salt and you have a filling side dish. You could throw in some garlic and extra herbs to amp up the flavor if that’s your thing.

2. Make butternut squash soup (recipe coming soon!)

3. Use in baked goods in place of pumpkin puree. Think muffins, cakes, breads and more. Our Pumpkin Cream Cheese Muffins would be a great place to start!

4. Add it in place of potatoes for a filling Sausage and Egg breakfast skillet.

 

How to Store Butternut Squash

Store in an airtight container in the refrigerator for up to 3 days. To freeze, just spread out the roasted butternut squash on a parchment lined baking sheet and freeze for 3-4 hours. Transfer to a freezer safe container and keep for up to 3 months.

Roasted butternut squash on a silver cookie sheet with silver servingware.

Print

How To Roast Butternut Squash

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Easy step-by-step instructions to learn how to roast butternut squash. You’ll be left with silky, creamy and flavorful roasted butternut squash.
Course Main Course, Side Dish
Cuisine American
Keyword Butternut Squash, How To, Vegan, Vegetables, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 58kcal
Cost $2.50

Ingredients

  • 1 Butternut Squash (2-3 Lbs)
  • 1-2 Tbsp Olive Oil
  • Sea Salt (To Taste)

Instructions

  • Preheat the oven to 425°.
  • Peel and cut the squash into similar size cubes, approx. 1/2″.
  • Drizzle olive oil over the cut squash and toss to evenly coat.
  • Transfer the squash to a large parchment covered baking sheet and spread out, ensuring no two pieces touch.
  • Season with salt and cook for approx. 40 minutes, tossing the cubes halfway through. Check with a fork to ensure the squash is tender and golden before removing. Cook for an additional 5 minutes if needed (depends on the size of your squash cubes). Repeat in 5 minute increments as needed.
  • Remove from the oven, transfer to a serving platter and enjoy.

Nutrition

Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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The post How To Roast Butternut Squash appeared first on Foodie and Wine.

Originally posted at Foodie And Wine

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner!

Creamy Spinach Mushroom Tortellini with Caramelized Onions

If you’re looking for a simple creamy tortellini recipe, this is it!  To make this, you will need basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  This creamy pasta was inspired by my farfalle recipe.

If you like this type of easy-to-make, family-friendly weeknight pasta dishes, I also recommend the following recipes: Italian ravioli with spinach, artichokes, and capers, as well as pesto chicken tortellini with veggies.

What is Tortellini?

  • Tortellini is a stuffed pasta that features a distinctive ring shape.  Tortellini is traditionally served with broth.
  • Tortellini is usually stuffed with cheese and meat-based filling.
  • Tortellini originates from the Italian region of Emilia-Romagna, situated in northeast Italy.

creamy spinach mushroom tortellini with caramelized onions

Things I love about creamy spinach mushroom tortellini

  • Meatless recipe. This pasta dish creates rich, deep flavors without any meat.  Sauteed mushrooms, creamy spinach, and caramelized onions provide so much flavor to the pasta that it stands great on its own.
  • You can easily add protein if you prefer.  This pasta will make a perfect sidekick to any type of grilled meat, whether it’s steak, pork, or chicken.  Spinach mushroom tortellini will also work well with fish, shrimp, and scallops.
  • Simple ingredients.  This recipe uses basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  There is no need to look for that special ingredient.  These basic ingredients, when combined, create an absolutely amazing flavor profile!
  • Easy recipe.  Because this recipe comes together so easily, it’s a perfect dish to make for a weeknight dinner.  Tip: make caramelized onions a day or two in advance to save time.
  • Versatile dish. Tortellini is not the only stuffed pasta you can use in this recipe.  Ravioli will work great as well!  You can also use regular pasta, such as bow-tie or penne pasta.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Substitutions

  • What kind of tortellini should you use? You can use any type of tortellini: three-cheese tortellini, spinach tortellini, beef-stuffed tortellini, etc.  I used refrigerated 3-cheese tortellini.
  • What can you substitute for tortellini?  Use ravioli, gnocchi or bow tie pasta.
  • What can you use instead of spinach?  Baby kale or arugula will work great in this recipe.
  • What kind of mushrooms will work well here?  You can use button mushrooms, portobello mushrooms, shiitake, crimini, porcini or oyster mushrooms.

What can you use instead of heavy cream?

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Can you make this recipe gluten-free?

Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).

Creamy Spinach Mushroom Tortellini with Caramelized Onions

How long to cook tortellini?

Follow the package instructions.   The cooking times and instructions will depend on whether you buy refrigerated or frozen tortellini. If using the refrigerated type of tortellini (not frozen), usually you would bring a large pot of water to boil and then cook the tortellini for about 7 to 10 minutes in boiling water.

Cooking tips

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days.  You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.
  • How to reheat.  Reheat gently, on low-medium heat.  Add a small amount of heavy cream or half-and-half to thin out the sauce.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

SIDE DISHES

Spinach mushroom tortellini is a rich pasta dish that features a luscious cream sauce made with heavy cream. The best side dishes for this type of rich creamy pasta are fresh salads along with bread. Here are some ideas:

Add protein

If you crave to add protein to your dinner, this pasta is so versatile, there are many types of meat you can add.

  • Grilled steak.  This creamy spinach mushroom tortellini will make a worthy side dish to any steak: rib-eye, filet mignon, porterhouse, flank steak, or skirt steak.
  • Chicken.  Serve this pasta with grilled or sauteed chicken.  You can use chicken breasts, chicken thighs, or chicken legs.
  • Pork.  Grilled pork chops or pan-seared pork chops will work great.  You can also serve spinach mushroom tortellini as a side dish to pork tenderloin.
  • Seafood.  Add grilled or pan-seared salmon or trout.  This pasta goes well with seared shrimp and scallops.

Other Pasta Recipes

Other Tortellini Recipes

creamy spinach mushroom tortellini

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Creamy Spinach and Mushroom Tortellini with Caramelized Onions

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Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner! 
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 544kcal
Author Julia

Ingredients

Caramelized Onions

  • 2 tablespoons olive oil
  • 2 yellow onions large
  • 1/4 teaspoon salt

Creamy pasta sauce

  • 1 tablespoon olive oil
  • 08 oz mushrooms (I used crimini mushrooms)
  • 8 oz spinach
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 9 oz tortellini (I used 3-cheese tortellini, refrigerated)
  • 1/4 teaspoon black pepper when serving

Instructions

How to caramelized onions (this can be done a day or 2 in advance):

  • Peel the onions, wash them and thinly slice them.
  • Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.  Remove the onions from the skillet onto a plate. 

How to make the creamy sauce

  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
  • Add back the caramelized onions.
  • Add 1 cup of heavy cream and 1/4 teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

Add tortellini

  • Cook tortellini according to package instructions.   Usually, that means to bring a large pot of water to boil.  Add tortellini and boil for 7 to 10 minutes.  Drain.
  • Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • Top with cracked black pepper when serving.

Notes

Helpful Tips about Caramelized Onions.

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days. 
  • You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.

Substitutions for heavy cream

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Other Substitutions 

  • Use button mushrooms, portobello, cremini, shiitake or oyster mushrooms.
  • Good substitutes for spinach are kale and arugula.
  • You can also use pre-made ravioli, gnocchi or short pasta (such as bow-tie or penne pasta) instead of tortellini.
  • Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).
  • Protein.  You can add grilled steak, pork chops, or chicken.  You can also serve this with fish, shrimp, or scallops.

 

Nutrition

Calories: 544kcal | Carbohydrates: 38g | Protein: 14g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 640mg | Potassium: 621mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6190IU | Vitamin C: 21.5mg | Calcium: 198mg | Iron: 3.6mg

The post Creamy Spinach Mushroom Tortellini with Caramelized Onions appeared first on Julia’s Album.

Originally posted at Julias