Recipes Included On This Page Breaded Pork Cutlet with Mushroom and Onions Broccolini or Baby Broccoli Information Broiled Fish Cakes With Ginger And Cilantro Bruschetta with Avocado and Green Onions Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Breaded Pork Cutlet with Mushroom and Onions (Low Fat) Recipe By : Pat Hanneman, Riverside, CA 1999 Serving Size : 2 Preparation Time :0:30 Categories : Lowfat Volume 2-2, Feb.'99 Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces pork tenderloin -- sliced into 1/4-inch cutlets 3 whole wheat bread slices -- darkly toasted cooled and crushed 4 teaspoons Butter Buds(R) 1/8 teaspoon garlic salt -- with parsley 1/8 teaspoon pepper 1/4 cup liquid egg substitute non-stick cooking spray 1 onions -- halved and sliced into crescents 8 ounces sliced mushrooms salt and black pepper 1/8 teaspoon dried thyme 1/4 cup white wine 1 tablespoon flour -- for thickening COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry non-stick skillet over medium heat. Add paprika to color the crumbs if necessary. 1. Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per serving. Pound the cutlets slightly into 4-inch pieces (or 3 x 5 inches). Set aside. 2. In a food processor, combine crushed toast, butter buds, salt and pepper. Process until crumbs are finely ground. Pour crumbs into a shallow dish. 3. Pour the liquid egg substitute into another small dish. 4. Preheat oven to 425F degrees. Spray a nonstick cookie sheet. Dip cutlet into the egg; then into the crumb mixture. Place on the prepared cookie sheet. (It is not necessary to use up all the bread crumbs; however the remainder may be used to garnish the sauce.) 5. Bake 12 to 15 minutes, turning once. While the cutlets bake, make sauce. 6. Heat a large nonstick skillet or saute to high; place onions in pan. Cook, stirring often, until lightly brown. Add the mushrooms, salt and pepper and thyme to the pan and cook, stirring often, for 2 to 3 minutes more. Add the wine: bring to a boil. When the alcohol burns, reduce heat to lowest setting, cover and let simmer until the pork is ready. Remove the pan's cover; add flour to the liquid until it thickens as desired. 7. Serve cutlets at once, with the sauce. ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon wedge. EACH SERVING (3+1/2 ounces): 389 cals, 19% from fat, (8g total fat), 41g carbs, (7g fiber), 34g protein; 889mg sodium. Estimated by Mastercook. - - - - - - - - - - - - - - - - - - NOTES : This dish didn't taste like the schnitzel we remember from the Schnell Imbiss {Fast (Lunch) Food}in Germany but it was a very good breaded cutlet. Toasting the bread did the trick: both for color and flavor. Oven Schnitzel? Not really. But good in its own rights! It uses Butter Buds to replace the oil. Another thing to try is ground flax seed instead of Butter Buds. -- pat Contributed to FareShare, February 22, 1999, Y2V2-17 Pat Hanneman at Kitpath@earthlink.net 2/99 Formatted in MasterCook by Art Guyer Subscribe to this list at http://fareshare.tripod.com * Exported from MasterCook * Broccolini or Baby Broccoli Information Recipe By : Mann's Sunny Shores, Salinas, CA Serving Size : 1 Preparation Time :0:00 Categories : Information Vegetables Miscellaneous Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 82 grams broccolini NUTRITION - Broccolini has similar nutritional value as broccoli, with a slightly sweeter taste. Serving size: 82 grams, about 6-stalks, or almost 3oz; about 1-cup if chopped. EACH SERVING: 35cals; 0 total fat; 6g carb (1g fiber); 3g protein; 25mg sodium; 270mg potassium; 60mg calcium; 0.7mg iron; 78mg Vit C; 1500-IU Vit A. Sold by the bunch: 2.5 servings per bunch: 7.25 ounces (about $4.00 per pound). DESCRIPTION - Broccolini has a sweet, delicate flavor with a subtle, peppery "edge", and the flavor is milder and sweeter when cooked. It is completely edible, from flower to stem, and it's texture is less fibrous than either broccoli or asparagus. PREPARATION -The stem does not need to be peeled before being eaten. This is a strikingly versatile vegetable with an endless range of culinary possibilities - and its elegant, slim stems and attractive flower add a sophisticated beauty to any meal presentation. STORAGE - Broccolini will stay fresher if kept clean and cold. Place vegetables in your refrigerator crisper. Set humidity control to "high". COOKING: Blanch - In shallow pan, bring 2 cups of water to boil and add Broccolini. Let boil for 1 to 2 minutes until Broccolini turns bright green; drain. Rinse immediately with cold water to stop the cooking process. Boil in plenty of salted water for about 4 minutes. Drain and serve at once. Saute with olive oil, yellow onions, and capers for an accompaniment to meat or seafood Microwave - Rinse Broccolini and place in a microwaveable bowl, cover. Microwave on "high" for 3-6 minutes Grill - First blanch Broccolini: drain. Brush with favorite seasoning and place on Grill. Tip: Wrap the flower in foil to prevent charring. Steam - In a steamer, bring water to boil, add Broccolini. Steam until Broccolini is tender, yet still crisp. Stir-fry Broccolini with a selection of other fresh vegetables, and add a ginger soy sauce for a light meal Add to: Couscous dishes, pastas, soups, tapas, chilled crudites, vegetable chilis, stews, quiches, macaroni and cheese, casseroles, crepes, salads and quick breads. Dip the Broccolini in a flour and beer batter and deep-fry for a crunchy appetizer (TM) Broccolini is a trademark of Mann Packing Co at www.broccoli.com Contributed to FareShare, February 4, 1999, Y2V2-4 PatHanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : If you're looking for something new and unusual, try broccolini! It's a cross between broccoli and Chinese kale. You'll find it's more tender than broccoli, so you can even eat the stalks. Nutr. Assoc. : 32866 * Exported from MasterCook * Broiled Fish Cakes With Ginger And Cilantro (Bittman) Recipe By : Mark Bittman, New York Times News Service, Oct 12 1998 Serving Size : 4 Preparation Time :0:00 Categories : Fish Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eight-oz baking potato Salt 1 1/2 pounds cod fillets or other white fish -- mild and delicate 1 tablespoon minced fresh ginger root 1/2 cup minced cilantro leaves -- plus more for garnish 1 fresh red chili pepper -- minced or dried red chili pepper -- minced or 1/4-teaspoon cayenne pepper -- or to taste Freshly ground black pepper 2 tablespoons peanut oil or other oil Lime wedges Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes. Meanwhile, place fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off heat, and set a timer for 10 minutes. After that time, use a slotted spoon to remove fish to a bowl. When potato is done, peel it and mash it with the fish. Add ginger, cilantro, hot pepper, and salt and pepper to taste. Work mixture with your hands until it is well blended. Shape into 8 burger- shaped patties. Preheat broiler; set rack about 4 inches from heat source. Brush patties on both sides with oil, then place on a nonstick baking sheet. Broil carefully, until nicely browned on top; turn and brown on the other side. Sprinkle with more cilantro. Serve hot with lime wedges. Yield: 4 servings. Approximate nutrition information per serving: 255 calories; 8g fat (28 percent calories from fat); 75mg cholesterol; 12g carbohydrate; 110mg sodium. *SOURCES: [as printed in the St. Louis Post-Dispatch <http://www.stlnet.com/postnet/>] mail from Pat Hanneman (kitpath@earthlink.net) Mark Bittman is co-author of JEAN-GEORGES: COOKING AT HOME WITH A FOUR-STAR CHEF by Jean-Georges Vongerichten with Mark Bittman (Broadway Books) Contributed to FareShare, February 9, 1999, Y2V2-8 Pat Hanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bruschetta with Avocado and Green Onions Recipe By : Verdura by Viana La Place (William Morrow) Serving Size : 2 Preparation Time :0:10 Categories : Appetizers Breads Vegetarian Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ripe avocado Lemon juice Salt 2 thick country bread slices 1 garlic clove -- peeled and halved Extra-virgin olive oil 2 green onions -- tops trimmed and thinly sliced This grilled bread, topped with avocado and green onions, is delicious. 1. Peel the avocado. Place it in a bowl and mash it coarsely with a fork, adding lemon juice and salt to taste. 2. Grill or lightly toast the bread. Rub with the cut sides of the garlic clove and drizzle with olive oil. 3. Mound the avocado mixture on top of the bread slices and sprinkle with green onions. Drizzle a few drops of olive oil over the top. PER SERVING: 271 calories, 6 grams protein, 32 grams carbohydrate, 15 grams fat, 47 percent calories as fat, 5.1 grams fiber, no cholesterol, 201 milligrams sodium. Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald <mailto:foodsection@herald.com> (ELF MC FS) kitpath@earthlink.net Contributed to FareShare, February 10, 1999, Y2V2-9 PatHanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 2342 0 0 0 0

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