Murphy's Menu
Wednesday, September 3, 2008
Saturday is going to be a very big day in town: there is The Great American Market downtown, the Hispanics of Today and Tomorrow Fiesta in Las Casitas Park, ESU Family Day and the International Student Food Festival.
Saturday at the Great American Market the nuns of St. Catherine will have the official food of Emporia festivals, pin tacos, and Jorge Juarez will be selling tamales and tacos. I’ve heard Bad Ol’ Berns will be there, there will be delights from the two Granada vendors and sno-cones all over.
Saturday night at the HOTT Fiesta is the Coronation Dance honoring the young Latina and Latino that raised the most money, and then the real fun kicks off Sunday after Mass with a parade, mariachi music, great food and lots of contests like Jalapeno Eating, Tortilla Tossing, El Grito and the Best Dressed Chihuahua. It’s a lot of fun and great for the whole family. Last year there were quite a few horsemen, too!
I’ve got a few more “short ingredient” recipes for you this week, ranging from three to five, that can help you control not only your food costs but how long it takes to make a meal.
This recipe from hungrygirl.com only makes one cupcake: 120 calories, 2 grams fat, 25 grams carbohydrates and 10 grams sugar. Making one at a time, you can resist the urge to eat more than one at a time ... maybe.
PEACHES’N’CREAM MICROWAVE CUPCAKE
2 1/2 Tbsp. Pillsbury Moist Supreme Reduced Sugar Yellow Cake Mix
4 tsp. pureed peaches (HG Says Gerber)
2 Tbsp. fat free Reddi-Whip
Combine the cake mix and peaches in a small round microwave-proof dish (like a ramekin or custard dish). Microwave on high for one minute, then allow to sit in the microwave for five minutes. Once the dish is cool enough to handle, run a knife around the inside edge to loosen the cake, pop it out onto a plate, top with Reddi-Whip and dig in.
Our good friends at Good Housekeeping posted this recipe for all to enjoy.
CHICKEN ROMANO MEAT LOAF
1/2 cup freshly grated Romano cheese
1/2 cup plain dried bread crumbs
1 large egg
1 cup marinara sauce
2 lbs. ground chicken
Preheat oven to 400 degrees. Line a 13-by-9 inch metal baking pan with foil. Spray foil with nonstick cooking spray.
In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
Spoon chicken mixture into center of prepared pan; shape into 9-inch by 5-inch loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.
Bake meat loaf 70 to 80 minutes or until the temperature in the center of the meat loaf reaches 165 degrees (temperature will rise to 170 degrees upon standing). Let meat loaf stand 10 minutes for easier slicing.
PORK CHOPS WITH PEAR STUFFING
4 8-oz. bone-in pork loin chops, 1 inch thick
2 Tbsp. margarine or butter
2 ripe pears, unpeeled, cored, and cut into 1/2-inch pieces
1 medium red onion, chopped
3 cups packaged herb-seasoned stuffing mix
Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Heat nonstick 12-inch skillet over medium heat until hot. Add pork chops and cook about 15 minutes or until browned and pork just loses its pink color throughout, turning over once. Transfer chops to plate; cover with foil to keep warm.
In the same skillet, melt margarine or butter over medium heat. Add pears and onion and cook until tender, about 10 minutes, stirring occasionally. Add 1-1/4 cups water, and heat to boiling over medium-high heat. Add stuffing mix, stirring constantly, until mixture is evenly moistened and hot. Return pork chops to skillet; heat through.
RAISIN PIE
3 cups raisins (golden, dark or mixed)
1 cup sugar
1/4 cup all-purpose flour
2 tablespoons fresh lemon juice, plus zest of 1 lemon
1 box of Pillsbury ready-to-use pie crust
Combine the raisins in a large bowl, cover with boiling water and allow to rehydrate for 15 minutes. Drain completely. Return the raisins to the bowl and add the sugar, flour, lemon juice and lemon zest. Mix thoroughly and set aside to thicken for 10 minutes.
Place the two pastry circles on a lightly floured sheet of parchment paper or a silpat mat. Mound the pie filling in the center. Lightly brush the edges of the pastry crust with water. Fold the edges toward the center, allowing the dough to overlap. There should be about a 4-to-5-inch opening in the center with the raisins exposed. Slide the parchment paper onto a baking sheet and chill in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 425 degrees. Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees. Bake for 25 to 30 minutes more, until the crust is dark, golden brown. If the crust begins to get too brown, tent it with foil. Remove from the oven and allow to cool for at least an hour before serving. Carefully transfer the pies to a cutting board and serve.
Next week, we’re looking at lovely summer squashes. I am challenging all of you to send in recipes for pasta dishes. Whether it’s spaghetti, rotelli, or tortellini: what’s your favorite way to cook pasta?
Send those recipes to murphysmenu@yahoo.com, or 517 Merchant St., Emporia, 66801, and you could become a local legend. The deadline is September 10. Let’s get cooking!
murmusic (Regina Murphy) says...
FIESTA POSTPONED UNTIL NEXT WEEKEND - RAIN DELAY
September 7, 2008 at 12:25 p.m. ( permalink | suggest removal )