Tag Archives: zucchini rice

CRISPY PANKO PORK (or chicken) WITH RICE (serves 4-6)

More often than not, dinner in our house, is decided on a “planned whim”. What I mean is, I am not the kind of person/woman/mother who sits down and plans out a weekly menu (Come to think of it I don’t know anyone who does? Unless of course they are too embarrassed to admit to that slightly over-fastidious quality!)

My dinner on a whim; Crispy panko fried pork with perfume-y rice and zucchini

My dinner on a whim; Crispy Panko fried pork with perfume-y rice and zucchini

This particular plan came together while in the supermarket when I saw beautifully thin and expansive pieces of pork. They looked like what I wished my meat ended up like when pounding our meat for scallopini, only these were sliced with precision on a machine and were perfect in every way (no thin spots or lumpy bits when I’m having an off-day with my mallet skills!)

This was an easy accomapiment to my flat and crisy pork

This diced zucchini and squash with fresh thyme was an easy accompaniment to the basmati rice

As soon as I threw this luscious pork into my basket, I was off to the “international” aisle to grab some panko crumbs before zooming home to make dinner. This dish was wonderful in every way. The crispy pork cooked in minutes (although it did take a little preparing before getting it to the hot pan), and the rice literally cooked itself (my rice-cooker is my sous chef!) and was perfect with the zucchini and squash.

you do have thyme to cook!

Fresh thyme is so handy to have for a dish like this – you should always have some in your fridge (if it’s not growing outside when in season)

This dish would work equally well with beef, chicken or some other meat, so go ahead and give it a try. It is amazing!

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*This is a good “Blood Type A” Recipe if you substitute chicken or turkey for the pork. If you are strict; also omit the black pepper and sriracha and only use olive oil*

For the pork; you will need:

2 1/2 to 3 lbs boneless pork sirloin chops – very thinly sliced

2 eggs

3 tbs soy sauce

3 tbs mirin

1 tbs sriracha sauce (optional or use less if you want less heat)

1 1/2 to 2 cups panko bread crumbs (can be found on the same aisle of soy sauce)

1 cup all-purpose flour

oil for frying (olive, canola, safflower, or vegetable will work here)

Method:

*If you are cooking the rice dish with this, cook your rice now and keep it warm until ready to serve*

1 – Make sure your pork is dry (you can dab it with a paper towel). Place it on a plate for easy access. Using plates or shallow bowls; put flour on one plate, panko crumbs on another (1 cup to start and add as you need it).  Crack two eggs onto another plate or shallow bowl and add the soy, mirin and sriracha sauce if using. Whisk together with a fork.

Prep everything before you start frying

Prep everything before you start frying

2 – Coat a piece of meat in flour, next dip each side into egg mixture and then press each side into panko crumbs. place on a plate and continue like that until all of the meat is prepared.

Prepare the meat

Prepare the meat

3 – Put heavy saute or cast iron pan on medium/high heat and add about 2 tbs of oil (more if your pan is large). when the oil is hot, add a few pieces of pork to the pan, in an even layer with plenty of space (if you crowd the pan, the meat will “steam” rather than cook fast!). Coo for about 3 minutes or less per side. Remove to a plate and keep warm. Continue until your meat is all done.

Fry the pork

Fry the pork in batches until crispy

For the Zucchini & Squash with Thyme-y Rice:

3 medium zucchini or squash, or combination of the two – diced

6 (approx) thyme sprigs

1 tsp salt (kosher, sea-salt or sea salt flakes are all fine)

several grinds of black pepper

6 (approx) cups of cooked basmati rice (cook as much as you think you and your guests will eat!)

olive oil for frying

Method:

1 – Place large saute pan or shallow casserole dish (safe for stove top use) on medium heat and add about 3 tbs olive oil. When it has warmed up, add the zucchini and thyme and cook until softened and has some “brown bits” on the skin and flesh. Stir regularly and turn up heat if there is no real sizzle. Add the rice and cover. Keep warm until ready to serve.

Fry the veggies with the fresh thyme

Fry the veggies with the fresh thyme

Arrange some panko pork on each plate with a serving of rice. Offer a little sriracha for the pork if you like.

Serve with rice (and some sriracha sauce is good here too - look at top picture)

Serve with rice (and some sriracha sauce is good here too – look at top picture)

Blackened Asian-Style Salmon with Yummy Rice

This was another one of those dinners that was held together flavor-wise by my trusty bottle of soy sauce! Soy sauce is an all around champion in the kitchen if you want a big flavor but don’t want to spend any time trying coax it out of your main ingredients.

Serve

A Great, Fast & Easy Dinner

Take salmon for example…it’s not my most favorite fish in the world, and unless you whip it right off of your fishing line or get it when the boat comes in, I think a lot of the flavor gets lost by the time it is presented to you on a bed of crushed ice in the display case of your supermarket. This is why I always treat salmon to a robust dousing of something strong like soy sauce. Here I let it sit in a sweet and salty concoction and then cooked it fast on high heat.

It sealed in the flavors and gave every bite a crusty zingy taste which everyone raved about. The rice was the perfect partner and the zucchini soaked up the rest of the marinate like the absorbent sponge that it is – a totally yummy dinner which was enjoyed to no end the other night!

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*This is a great Blood Type A Diet Recipe with the main ingredients being beneficial (salmon, soy, onions, garlic) and the rest being neutral*

You will need:

4 salmon fillets (about 6 oz per piece)

1/4 cup soy sauce

1/4 cup mirin (find this in the Asian or international section of supermarket or specialty shop)

1 tsp sesame oil

1 tsp finely granulated sugar

2 tbs extra-virgin olive oil

1 sweet onion

3 cloves garlic, finely chopped

1 cup shredded or matchstick carrots

2 medium zucchini, diced

4 to 6 cups cooked basmati rice

Method:

*If you have leftover rice, take it our of the fridge ready for use. If cooking rice, do so first. For stove-top use two cups raw and follow package instructions. if using rice cooker, use 3-cup rice cup measure and follow instructions*

mix marinade

Mix marinade

1 – Mix the soy, mirin, sesame oil and sugar in a shallow bowl or dish and add the salmon. Turn a few times to coat and set aside in the fridge while you prep the rest of the ingredients.

prep veggies

Prep veggies

2 – Chop veggies!

3 – Put large saute pan on medium to high heat and let the pan warm up. Add the oil and when it is hot, add the salmon, shaking off the excess marinade as you go (reserve marinade to be added later to the rice). The fish should be un-crowded, so if your pan is small, cook two at a time. Cook fish for about 4 minutes, disturbing as little as possible. Flip and cook for another 3 or so minutes, until cooked through. Transfer to a plate and keep warm on low heat in the oven.

fry salmon

Fry salmon

4 – Add a little more oil to the pan and add the onions and garlic. Cook for 4 or 5 minutes until they begin to soften. Add the zucchini and continue to cook for another 4 or 5 minutes.

saute veggies

Saute veggies

5 – Add the rice and when it is just hot, add enough of the leftover marinade to color the rice. Taste rice and add more marinate to suit you.

add rice

Add rice

Serve a piece of fish with a serving of rice. an optional garnish (not for blood type A’s or diary-free diets) of a dollop of sour cream is great here, with a splash of sriracha sauce.

garnish with sout cram & chili paste, topped of with a flourish of parsley

Serving option: Garnish with sour cream & chili paste, topped with a flourish of parsley (on its own or along with rice)