Scalloped Potatoes with an Italian Twist

If you've been reading for a while, you will know that I have a love affair with potatoes--the perfect go-with-anything food, full of nutrients, fiber, and low in calories (unless you prepare them the Carb Diva way).

Last night I was preparing dinner--two beautiful tilapia fillets that I topped with a crust of panko, grated Parmesan, and oregano. (Yes, I also love Italian food, but that's another story for another day). I wasn't in the mood for polenta or risotto. I wanted potatoes and was determined to give them an Italian flare. And "Scalloped Potatoes with an Italian Twist" were born.

Photo Credit: Photo by Some Tale on Unsplash

Carb Diva's Italian Scalloped Potatoes

Ingredients

• non-stick cooking spray
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 6-8 medium-sized new potatoes (see note below)
• 2 cups chicken or vegetable broth
• 2 tablespoons basil pesto
• 1 large beefsteak tomato, seeded and chopped

Instructions

1. Coat the bottom and sides of a 1-quart casserole dish with non-stick cooking spray. Sprinkle in two tablespoons of the Parmesan cheese, rotating and tapping the dish to cover the bottom and sides with the cheese. Set aside.
2. Slice the potatoes about 1/8-inch thick. You should have about 3 cups of potatoes. Place in a wide saute pan and cover with broth. Simmer over medium heat until the potatoes are almost done. You should be able to pierce one of the slices with the tip of a knife, but there will still be some slight resistance. You don't want the potatoes to be soft--they will finish cooking in the oven.
3. Use a skimmer to remove half the potatoes; place them in the prepared casserole dish. Dot on the basil pesto, and then cover with a layer of chopped tomato. Place the remaining potatoes on top and cover with the 1/2 cup of Parmesan cheese.
4. Carefully pour the remaining broth over the potatoes. It should almost come to the top layer.
5. Bake at 400 degrees for about 20 minutes or until it is bubbly and the cheese begins to brown. Allow to sit 5 minutes before serving.

NOTE: You can use red, white, Yukon gold, or a combination of these. I left the skins on my potatoes, but if you prefer you can peel these before cooking.

Chicken Tart in Puff Pastry

I Have a Crush on Curtis Stone!

I did not use that title simply to drive more traffic to my article. Really, I didn't.

Those of you who know me know that I love my husband more than words can express. This year we will celebrate our 42nd anniversary. And, just like aged cheese, yes it does get better with age. (OK, my kids are probably rolling their eyes about now).

But ... do you remember when "Take Home ChefHome Chef" was on TLC (The Learning Channel)? No matter what I was doing, when 4 o'clock rolled around I would stop, turn on the TV, and for 30 minutes smile and sigh and swoon a little over Curtis. For those of you who have not heard of Curtis Stone (really? You must be from another planet), he is a professionally-trained chef from Melbourne, Australia who has cooked in the finest restaurants in Europe. He worked at the Mirabelle, London as Sous Chef, helping create the Mirabelle Cookbook.

Eventually, he became Head Chef at Quo Vadis in Soho, London. Curtis was included in a book about London's finest chefs titled "London on a Plate." The book led to Curtis getting an agent and a number of opportunities within the media. And the rest, as they say, is history.

Yes, I idolize him for his brain. (And did I mention that he was included in the 2006 People Magazine list of 100 Sexist Men?)

{{sigh}}

In December a few years ago, my younger daughter asked me what I wanted for Christmas. "Curtis" was my reply. Well, she couldn't actually give me Curtis--the shipping costs would have been exorbitant (after all, he's 6'4"!). But she gave me one of his cookbooks, and a wonderful one it is.

"Cooking with Curtis—Easy, Everyday, and Adventurous Recipes for the Home Cook" presents traditional seasonal favorites. And for each "featured" main ingredient there are three separate recipes—one for the novice, one for the semi-experienced cook, and one for the pro.

Today I leafed through the book searching for something special I could prepare for my husband (still my No. 1 guy!) and my older daughter. And my eyes landed on "Pigeon and Foie GrasTart." 

Why? I have no idea. I'll never eat pigeon (but I can substitute chicken breast). And, do you know what foie gras is? I do and I'll NEVER go there. So what could I use instead? What about the mushroom pate that is commonly used in beef Wellington, duxelles!!??

So, with a plea for forgiveness from Curtis, I present my own version of his recipe, "Chicken Tart with Mushroom Duxelles."

Chicken Tart in Puff Pastry

Ingredients

• mushroom pate (duxelles), (see below)
• 1 tablespoon olive oil
• 4 small or 2 medium boneless skinless chicken breasts
• 2 sheets of puff pastry
• 2 cups baby spinach, blanched and squeezed to remove excess moisture
• 1/2 cup oil-packed sun-dried tomatoes, pureed in a food processor
• 1 egg, mixed with a fork
• 3 tablespoons milk

Instructions

1. Prepare the mushroom pate (duxelles) and set aside.
2. Next, assemble the tarts.
3. Heat a non-stick frying pan over medium-high heat. Add the olive oil, swirling to coat. Carefully add the chicken breasts and sauté about 4 minutes per side or until no longer pink in the center and nicely browned. Remove from the heat and leave to cool.
4. Cut each puff pastry sheet into 4 squares (a total of 8 squares). Place 4 pastry squares on a waxed paper-lined tray. Place a little spinach in the center of each disc to form the base of the tart. Next, add a spoonful of the pureed sun-dried tomato. Finally, place a cooked/cooled chicken breast on top. If using small breasts they should fit nicely. If small breasts are not available cut the medium-sized breasts to fit onto the puff pastry rounds.
5. Spread about 2 tablespoons of the mushroom pate on top of each (using 8 tablespoons total). Lay another pastry square on the top and press down the sides of the pie to make a tart that looks slightly like a ravioli.
6. Place the tarts in the refrigerator and chill for 30 minutes.
7. Preheat oven to 400 degrees F. Beat together egg and milk. Remove the tarts from the refrigerator and brush them with the egg and milk wash. Prick the tops 3-4 times with a small knife. Place the tarts on a baking tray and bake in preheated oven for 10-12 minutes or until golden brown.

Mushroom Pate (Duxelles)

Ingredients

• ·1/2 pound mushrooms (morels are great, but button mushrooms work)
• ·2 tablespoons unsalted butter; divided
• ·3 tablespoons finely chopped shallot
• ·Salt and pepper to taste
• ·1/2 teaspoon dried thyme or 1 1/2 tablespoons fresh thyme leaves
• ·1/4 cup dry vermouth, sherry, or white wine

Instructions

1. Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as the raw minced mushrooms will stain it.) Twist the towel around the mushrooms and wring out as much liquid as you can over the sink.
2. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high. Add 1 tablespoon of butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently until mushrooms appear dry and are beginning to brown; about 5 minutes. Stir in the remaining tablespoon of butter, and, when melted, the sherry or wine. Cook, stirring frequently until the vermouth has evaporated. Remove from heat and cool.

Grilled Orange Ginger Prawns

Summer in the Pacific NW

We are in the dog days of summer in the Pacific Northwest--hot humid days and (thankfully) evenings cooled with a sweet ocean breeze.

What ARE the "dog days of summer"?

The Romans associated hot weather with the star Sirius. They called Siris the "Dog Star" because it is the brightest star in the constellation Canis Major (Large Dog). "Dog Days" were the days when Sirius rose just before or at the same time as sunrise. The Romans sacrificed a red dog in April to appease the rage of the star Sirius--thinking that the star was the cause of hot weather.

Dog Days were thought to be an evil time when "the sea boiled, the wine turned sour, dogs grew mad, and all other creatures became languid" (Clavis Calendaria, 1813).

How this recipe came to be

This is prime grilling weather, but hamburgers, hot dogs, and even chicken on the grill can become a bit monotonous after a while. I love "shrimp on the barbie" and so played in my kitchen this afternoon to find a new flavor combination.

Orange Marmalade - Has absolutely nothing to do with this recipe,
but he got your attention, didn't he?

Grilled Orange Ginger Prawns

Equipment you will need

• bamboo skewers (soak in water for at least 20 minutes before cooking will begin)
• small saucepan
• pastry brush
• gas, charcoal, or electric grill

Ingredients

• 1 1/2 cups orange juice
• 2 tablespoons honey
• 2 tablespoons orange marmalade
• 2 tsp. fresh ginger root, grated
• 2 tsp. low-sodium soy sauce
• 1/4 tsp. lime juice
• 2 pounds large shrimp peeled and deveined, (about 1/2 pound per person)

Instructions

1. Pour orange juice into a small saucepan. Bring to a simmer over medium-high heat; cook until reduced to 1/2 cup (about 8 minutes). Set aside to cool slightly.
2. Remove the saucepan from the heat. Stir in marmalade, fresh ginger root, soy sauce, and lime juice. Set aside.
3. Thread 4 or 5 (depending on size) shrimp on each bamboo skewer, piercing each near the head and the tail. Don't crowd them together too closely--you want them to cook evenly.
4. Preheat grill to medium hot, or about 325 to 350 degrees. (The grill is medium hot if you can hold your hand about 4 inches above the coals for only 6 to 8 seconds).
5. Oil the grill lightly; place the skewered shrimp directly on the grill over medium heat.
6. Grill for 2 to 3 minutes on one side and then turn. Brush with orange sauce; continue grilling for 1 to 2 more minutes until they turn pink, then remove from heat immediately. Do not overcook or they will become tough and rubbery.
7. Brush shrimp once again with sauce. Serve additional sauce on the side.

Why this recipe works

• Reducing orange juice concentrates the flavor and makes it syrupy.
• Honey provides a distinctive, multi-layered sweetness unlike simple white or brown sugar
• Fresh ginger root provides a bit of heat
• Orange marmalade has a bit of bitterness to offset the tang of orange juice and the sweetness of the honey. The consistency of the marmalade also helps to thicken the sauce so that it will more easily cling to the prawns.

In all, many layers of flavors combine to create a complex (but simple to make) basting sauce.

Sour Cream Apple Kuchen

Don't let the name of this dessert make you think that it's complicated and time-consuming. It couldn't be easier. A box of yellow cake mix and a can of apple pie filling (or fresh apples if you have them) make this an easy-to-put-together dessert. 

I've been using this recipe for ages (it was originally published by Better Crocker). You can get creative and use other cake mix flavors and other fruit fillings such as:

• chocolate cake and cherry pie filling
• spice cake and pears or pear filling
• carrot cake and drained crushed pineapple
• devils food cake and strawberries or strawberry pie filling
• lemon cake and blueberry filling
• sour cream white cake and peach filling
• 
  

Sour Cream Apple Kuchen

Ingredients

• 1/2 cup butter
• 1 package yellow cake mix
• 1/2 cup coconut
• 1 can (20 ounces) apple-pie filling or 2 1/2 cups sliced pared baking apples
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 cup sour cream
• 2 egg yolks

Instructions

1. Preheat oven to 350 degrees F.
2. Cut butter into the dry cake mix with a pastry blender. Mix in the coconut.
3. Pat mixture into an ungreased 13x9-inch pan, building up the edges slightly.
4. Bake for 10 minutes in preheated oven.
5. Arrange apple filling (or apples) on the warm crust. 
6. Mix together sugar and cinnamon. Sprinkle over apples.
7. Blend together sour cream and egg yolks. Drizzle over apples.
8. Bake for 25 minutes. Serve warm.

Moroccan Chickpea Soup

 

More than twenty years ago our younger daughter made a decision to become vegetarian—to no longer include meat of any kind in her diet. Although we weren't a "steak and potatoes" kind of family, until that time we had always had some type of animal protein in our evening meal. Now we had an opportunity to try something more imaginative, something better.

At the start, there were probably a few meals that were less than wonderful, but over the years I feel I have learned a great deal. And in the long run, we are healthier for it. Our daughter moved to a home of her own several years ago, but my husband and I still enjoy a non-meat meal at least once a week. 

I don't recall where I found this recipe, but it has become one of my favorites. It's relatively inexpensive to make, doesn't take much time, and certainly makes a large quantity. And (best of all) it tastes great! I thank my daughter for making a decision for her that helped us all. This hearty soup is vegetarian, and I promise that you won't miss the meat. If you don't have (or don't like) orzo you can omit it, or use broken angel hair pasta, Israeili couscous, or vermicelli.

Moroccan Chickpea Soup

Ingredients

• 2 teaspoons olive oil
• 1 large onion chopped (about 1 cup)
• 1 cup carrots cut in matchsticks or coarsely shredded
• 2 cans (14 ounces each) of vegetable broth
• 1 cup of water
• 2 cans (14 ounces each) of diced tomatoes
• 2 large cloves garlic, minced
• 1/2 teaspoon dried ginger or 1 teaspoon fresh minced
• 1 tsp. turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon dried coriander
• 1/2 cup orzo pasta
• 1 can (15 oz.) chickpeas
• 1 cup cooked lentils
• 1/4 cup finely minced cilantro leaves

Directions

1. Sauté onions in olive oil over medium heat in a large soup pot until they begin to soften. Add the carrots, broth, water, tomatoes, herbs, and seasonings. Cover the pot and bring it to a boil.
2. Uncover, and stir in the orzo. Cook, uncovered until the orzo is tender, about 6-8 minutes.
3. Rinse and drain the chickpeas. Stir the chickpeas, lentils, and cilantro into the hot soup and continue to cook until heated through.

Rice Salad with Chimichurri Dressing

Fresh parsley from the garden

What is chimichurri?

The warm weather of summer has coaxed my garden into a growth spurt of amazing proportions. Parsley and oregano have exploded from every nook and cranny. When given lemons, we make lemonade. When given parsley, we make chimichurri.

No, it's not a new dance. Chimichurri is a popular Argentinian condiment--a green sauce used on grilled meats as commonly as we use catsup.

How did such a simple sauce gain such a strange name? There are many theories. One story claims that it comes from "Jimmy McMurry", an Irishman who invented the sauce. Others say it was "Jimmy Curry", an English meat importer, James C. Hurray, and even an English family who were heard to say "give me the curry" while dining with an Uruguayan family.

All I know is that it is so easy to make.

Chimichurri Sauce

Ingredients

• 3 cups chopped flat-leaf parsley, firmly packed (leaves only, no stems)
• 3 tablespoons chopped fresh oregano
• 1 tablespoon minced fresh garlic
• 1 teaspoon salt
• juice of 1/2 large lemon
• 3/4 cup olive oil

Instructions

1. Place all of the ingredients in the bowl of your food processor. Process until smooth.
2. Cover and chill until ready to use. Can be kept in the refrigerator for 2 days.

OK, so now what do you do with chimichurri? My husband and I had it with chicken. It would be equally fabulous with grilled steaks, fish, or even pork.

But there will be leftovers. We had leftovers. Now what?

Well, I've never been known to throw anything away. Not even a cup of day-old chimichurri. So today you are getting two recipes for the price of one!

Rice Salad with Chimichurri Dressing

Cook Time

Prep time: 15 min

Cook time: 5 min

Ready in: 20 min

Yields: 4 servings

Ingredients

• 4 cups cooked rice, (long-grain white or brown)
• 1 cup diced celery
• 1 cup diced tomato, (with seeds removed)
• 6 slices bacon, cooked crisp and chopped
• about 1 cup chimichurri sauce
• 1/2 cup chopped walnuts, (optional)
• 1/2 cup minced fresh parsley, (optional)

Instructions

1. Combine rice, celery, tomato and cooked bacon in a large mixing bowl.
2. Add chimichurri sauce and toss gently.
3. Sprinkle walnuts and fresh parsley on top just before serving.
4. (Note: Can be served immediately, at room temperature, or cover and chill for up to one day to allow flavors to blend).

Hazelnut-Crusted Salmon

Think for a moment about your favorite recipes. Where did they come from? Are they from a long-loved cookbook that you've had for years? Are they part of your family folklore? Or did you make them up yourself?

I love to cook! In my recipe repertoire are countless, excellent meals prepared by my mother. But mom was not a very adventuresome cook. Simple meat and potatoes and "normal" vegetables were served in our kitchen. It wasn't until I moved away from home that I discovered the wonders of shellfish, couscous, mushrooms, and a wealth of vegetables (asparagus, broccoli, and Brussels sprouts to name a few).

Once I broke away from the meat-and-potatoes framework, I started to really enjoy cooking. And I wanted to share my new-found experience with others. So I began submitting my "new creations" to cooking magazines (Sunset, Cooking Light, etc.).

Several years ago I entered a recipe contest—the requirement was that we focus on local ingredients. My family and I live in the Pacific Northwest. so I chose salmon and hazelnuts—both plentiful in our area.

Atlantic salmon is farm-raised, but Pacific salmon are wild-caught. There are five species of Pacific salmon: king (which some think is the best-tasting because of its high-fat content), sockeye with its bright orange-red flesh, Coho (silver) salmon, humpback (pink) salmon which is light-colored and much lower in fat, and chum salmon. We prefer King and sockeye.

Hazelnuts are also known as filberts. Although Turkey is the largest producer of hazelnuts in the world, Oregon state produces 99 percent of the hazelnuts in the United States. We are lucky enough to have 20 wild hazelnut trees on our property.

I have received many favorable comments about this recipe. Although it makes a beautiful presentation for a company dinner it is easy enough to prepare for your family. 

Mayonnaise might seem an odd accompaniment to salmon, but it keeps the flesh moist. Citrus is a common complement to seafood, so orange marmalade and zest seemed a natural addition. Hazelnuts provide a contrasting crunch to the softness of the salmon flesh. Other nut meats could probably be used as well—almonds, walnuts, or pecans.

By the way, I know that the photo I've shared is less than stellar, but my family was hungry! The next time I make this meal, I'll try to capture a better image.

Hazelnut-Crusted Salmon

Equipment you will need

• a sharp knife and cutting board for cutting salmon into 4 pieces

• parchment paper

• baking sheet

• small mixing bowl

• spoon or rubber scraper for mixing ingredients

Ingredients

• 1 pound salmon fillet, cut into 4 equal-size pieces

• non-stick cooking spray

• 1/2 cup mayonnaise, (I used fat-free)

• 1 tablespoon orange marmalade, minced

• 2 teaspoons fresh tarragon, minced

• 1/2 teaspoon fresh orange zest

• 1/2 cup chopped hazelnuts

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper, freshly ground

Instructions

1. Preheat oven to 400 degrees F.

1. Place a sheet of parchment paper on a baking sheet; spray lightly with non-stick cooking spray.

1. Place salmon pieces, skin-side down, on parchment.

1. Mix together mayonnaise, marmalade, orange zest, and tarragon in a small mixing bowl. Using a spoon or rubber scraper spread equal amounts of mayo/marmalade mixture over each of the 4 salmon pieces.

1. Sprinkle hazelnuts on top of the mayonnaise mixture and then season each salmon piece with salt and pepper.

1. Bake in preheated oven for about 15 minutes or until fish flakes easily with a fork.

Tuscan Stuffed Chicken Breast

Where is Tuscany?

Many people believe that Tuscany is the name of an Italian village. No, not a village nor a town or province. Technically, Tuscany is a region of Central Italy—the fifth largest in which you will find Florence, Siena, Pisa, and so much more.

But to me, Tuscany is not simply a place on the map—it’s a feeling, an attitude, a way of life.

Mention Italy to anyone and the first image that comes to mind is that of the Tuscan countryside. The easy-going Italian way of life (la dolce vita), is due in part to what seems an instinctive knowledge of how to drink and eat well. And why not? The idyllic climate of this area produces some of the world’s most flavorful grapes, cheeses, meats, olives, fruits, and vegetables.

I created this easy recipe as an homage to the foods, the flavors, and the feeling of Tuscany.

Tuscan Stuffed Chicken Breast

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 4 servings

Equipment You Will Need

• Small saute pan
• Sharp knife (serrated works best)
• baking sheet
• parchment paper

Ingredients

• 2 slices prosciutto, chopped
• 4 medium boneless, skinless chicken breasts
• 1/4 cup shredded provolone or Asiago cheese
• 2 tablespoons oil-packed sun-dried tomatoes
• 2 teaspoons minced green onion
• 1 1/2 tablespoons sour cream
• 1 1/2 tablespoons basil pesto (I used homemade but you could use jarred pesto. See below for my homemade recipe)
• 1 1/2 tablespoons seasoned Italian bread crumbs
• 2 tablespoons Panko bread crumbs

Instructions

1. Preheat oven to 425 degrees F.
2. Place the prosciutto in a small sauté pan and cook over medium heat until crisp. Set aside to cool.
3. Using your sharp serrated knife, cut a deep pocket in each chicken breast. Begin by making a slit in the widest side of the breast. Work carefully so that you do not tear the flesh.
4. Combine the provolone or Asiago, sun-dried tomatoes, green onions, and chopped crisped prosciutto. Divide the filling among the 4 chicken breasts; push carefully into each pocket.
5. Place a sheet of parchment paper on your baking sheet. Place the stuffed chicken breasts on the parchment.
6. Combine the sour cream and pesto. Using the back of a spoon coat the top of each breast portion with the sour cream/pesto mixture.
7. Combine the Italian bread crumbs and the Panko bread crumbs. Pat on each breast portion.
8. Bake in preheated oven for about 20 minutes or until no longer pink.

Carb Diva's Homemade Basil Pesto

Ingredients

• 2 cups basil leaves, gently packed
• 1/2 cup walnuts
• 2 tsp. minced garlic
• 1 1/2 cups olive oil
• 1 cup Parmesan cheese, grated
• 3/4 tsp. salt

Instructions

Place basil, walnuts, and garlic in the bowl of a food processor. Pulse into finely chopped. Add oil, cheese, and salt and process until a smooth paste, stopping several times to scrape down sides of the bowl.

Smoked Salmon Hash

I love breakfast--in fact, I'm happy to have "breakfast for dinner" But pancakes, waffles or cinnamon rolls are not really my thing. My number one love is potatoes--creamy and whipped, fluffy and baked, or crispy fried.

Today I had three potatoes in my pantry--one russet and two yams. And a large sweet onion.

What to do?

My thoughts turned to hash. But what protein could/should I pare with a mix of potatoes that are somewhat sweet/somewhat earthy? Ham or bacon are obvious. But I don't do obvious.

...And then I noticed the smoked salmon tidbits in the seafood section of my local grocer. They're not beautiful fillets--but who needs beautiful fillets when you're making hash? Little bits are just fine. And smoked salmon with dense russets, sweet yams, and creamy sauteed onions sounds like a perfect match to me.

Smoked Salmon Hash

Equipment you will need

• Microwave
• Paring knife
• Large knife and cutting board for dicing potatoes and onions
• Large sauté pan
• Spatula

Ingredients

• 1 large russet potato
• 2 medium-sized yams
• 1 large sweet onion, diced
• 1 tablespoon olive oil
• 1/4 pound smoked salmon
• 1 tsp. fresh minced dill, (optional)

Directions

1. Using a small paring knife, pierce the russet potato in several places. Microwave for 4 minutes. When cool enough to handle, remove the peel and dice the potato (about 1/2-inch dice).
2. Pare the yams and dice (about 1/2 inch).
3. Heat a large sauté pan over medium heat. Add the olive oil to the pan and swirl to coat the bottom of the pan. Add the diced potatoes, yams, and onions to the pan; cook for about 5 minutes or until the onions begin to soften and the potatoes brown a bit. Stir and cook for about 3 minutes more so that all sides of the potatoes start to get brown and crispy.
4. Mince the smoked salmon and add to the potato/onion hash. Continue to cook and stir until the salmon is heated through.
5. Sprinkle with fresh dill and serve.

Chocolate Coffee Mousse

As I write this, I've not much time to write. I am at "full tilt" in the kitchen. Thusfar:

• I have made tagliatelle pasta
• A bolognese is simmering on the stove.
• The appetizer will be crostini with brie and mango chutney
• Chopped kale with golden raisins, truffled Marcona almonds, crumbled Gorgonzola, and a lemon vinaigrette make the salad.
• Chocolate coffee mousse with a hint of Chambord is chilling.

I am having an absolute blast! (Those who really know me will understand this).

Yes, the diet starts tomorrow. I'm sorry that you can't join us (well no, not really), but here is the recipe for the mousse. I hope that helps a bit:

Chocolate Coffee Mousse

Ingredients

• 12 oz. semisweet chocolate chips
• 1 pound silken tofu, drained
• 1/4 cup strong black coffee
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon Chambord

Instructions

1. Place the chocolate and coffee in the top of a double boiler over simmering water. Stir occasionally and remove from heat when melted and smooth.
2. Place the tofu, chocolate mixture, and remaining ingredients in a blender. Process until thoroughly mixed and smooth.
3. Divide among 6 dessert dishes. Chill for at least 2 hours or as long as overnight. 
4. Suggested garnishes (optional) -- fresh raspberries or strawberries, grated dark or white chocolate, mint leaves

Carb Diva's Pork Steak and Cheesy Potato Casserole

We could dine out every night -- but we don't.

We could eat take-out every night -- but we never will.

I love to cook, and (even more importantly) I hate to spend money foolishly. I love a bargain. And my grocer is offering an amazing deal this week on pork chops, seasoned chicken breasts, and steaks "Buy 1, get 2 free".

How could I resist?

So now I have two packages of pork steaks in the freezer and one sitting in front of me. It's a small package--a little under a pound (2 steaks). Just the right amount for Mr. Carb Diva and myself. Yes, I could toss them on the grill with a slap of barbeque sauce, or sear them on the stove and serve with baked potatoes....or I could bake them in a casserole with onions and creamy potatoes, and cheese, and......

Be still my beating heart!

(Yes, I recognize that there is a cardiology joke hidden in there, but I'll ignore that for now and hope that you will do the same).

Carb Diva's Pork Steak and Cheesy Potato Casserole

Ingredients

• 2 tsp. olive oil
• 1 pound boneless 1-inch thick pork loin steak
• 1 cup minced onion, about 1 medium
• 4 cups russet potato, thinly sliced, about 3 medium
• One 10.75-oz can cream soup, (see suggestions below for alternatives)
• 1/2 cup milk
• 1 cup shredded cheese, (cheddar, mozzarella, provolone, or parmesan)

Instructions

1. Preheat oven to 400 degrees F.
2. Heat oil in the bottom of large sauté pan over medium-high heat. Sear the pork steaks in the hot oil, about 3 minutes per side. Remove from pan and set aside.
3. Turn heat to low. Add the sliced onions to the pan and cook, stirring occasionally, until the onions soften and begin to brown.
4. Lightly spray a baking dish with cooking spray. Arrange one-half of the potatoes in the bottom of the dish. Cover with one-half of the onions. Repeat layers. Next place the seared pork steaks on top.
5. Stir together the cream soup and milk. Pour over the pork steaks. Cover the baking dish with foil and bake in preheated oven for 30 minutes.
6. Remove baking dish from oven. Remove and discard foil. Evenly spread cheese over cream soup mixture. Return baking dish to the oven and bake 30 minutes more.

Suggested Cream Soups

• Cream of chicken
• Cream of chicken with herb
• Cream of chicken with Mushrooms
• Cream of mushroom
• Cream of mushroom with roasted garlic
• Cream of onion
• Cream of celery

What If You Can't Find Pork Steak?

This particular cut of meat has several different names. It might also be called:

• blade steaks
• shoulder steak
• shoulder blade steak

Unlike pork chops which come from the loin, the pork steak is cut from the blade Boston roast or the shoulder blade roast. Like the roasts, the steaks are flavorful and contain a significant amount of fat to keep them moist while cooking. Because the blade steak is cut from an active muscle location on the pig, it will be less tender. That makes it perfect for this recipe.