Pork Schnitzel and Easy Gravy

September 18, 2012 by

Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
Serve with popovers, mashed potatoes, or spaetzle and some veggies.

PORK SCHNITZEL
1 lb pork loin roast (or boneless pork loin chops)
Oil for cooking (about 1/2 inch deep)
1 1/2 cups bread crumbs

Batter:
1 cup milk
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper

Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
You can place this in the oven on warm if desired.

EASY GRAVY
2 cups cold water
1/4 cup flour
1/2 cup instant powdered milk
1 tsp chicken base (or another desired base- I like Penzey’s the best)
salt and pepper to taste

Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

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Pork Schnitzel and Easy Gravy

Ingredients

  • 1 lb pork loin roast (or boneless pork loin chops)
  • Oil for cooking (about 1/2 inch deep)
  • 1 1/2 cups bread crumbs
    • Batter:
  • 1 cup milk
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
    • EASY GRAVY
  • 2 cups cold water
  • 1/4 cup flour
  • 1/2 cup instant powdered milk
  • 1 tsp chicken base (or another desired base- I like Penzey's the best)
  • salt and pepper to taste

Instructions

Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.

In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.

Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading. Place on tray to rest a couple minutes.

In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you've got) heat the oil over medium to medium high heat.

When hot cook pork without crowding the pan. Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.

You can place this in the oven on warm if desired.

EASY GRAVY

Combine everything in a pan and whisk over medium heat until combined and thickened. If needed, add more water to make desired consistency.

https://mystainedapron.com/pork-schnitzel-and-easy-gravy/

 

 

Filed Under: German, Pork, Sauces / Condiments

Piggy Pancakes

September 14, 2012 by


Things have been a little crazy around here… a few too many projects to finish up before fall.  Every time I say I’m done with projects I add a few more.. then a few more…

I’ll be back to posting more regularly next week.  In the meantime, make pancakes.  Piggy pancakes. 🙂

Filed Under: Breakfast

Roasted Garlic Brown Rice

September 10, 2012 by


If I haven’t convinced you yet to try the easy baked brown rice, then this variation is sure to get you to. 🙂
I have a bit of a roasted garlic addiction (do they have treatment for that kind of thing?) and this isn’t helping.  I love brown rice when it’s fluffy and tender, and with the flavor additions here it takes it over the top.  If you don’t have fresh herbs, just use a T of dried, but definitely use the fresh if you have them.

ROASTED GARLIC BROWN RICE
1 T olive oil
1/2 cup onion, minced
salt and pepper
2 1/4 cups water
1 cup chicken stock
1 1/2 cups long grain brown rice, rinsed & drained
1/4 cup roasted garlic paste 
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp lemon zest
1/2 tsp fresh lemon juice

Heat the oil in a oven safe pot over medium heat.
Add the onion and a pinch salt and cook until browned, about 12 minutes.
Add the water and broth, cover, and bring to a boil.
Stir in the rice and cover again.
Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
Fluff the rice, add in remaining ingredients, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes.   (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
Season with salt and pepper to taste and serve.

Recipe source:  Adapted from The America’s Test Kitchen Healthy Family Cookbook

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Roasted Garlic Brown Rice

Ingredients

  • 1 T olive oil
  • 1/2 cup onion, minced
  • salt and pepper
  • 2 1/4 cups water
  • 1 cup chicken stock
  • 1 1/2 cups long grain brown rice, rinsed & drained
  • 1/4 cup roasted garlic paste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 tsp lemon zest
  • 1/2 tsp fresh lemon juice

Instructions

Heat the oil in a oven safe pot over medium heat.

Add the onion and a pinch salt and cook until browned, about 12 minutes.

Add the water and broth, cover, and bring to a boil.

Stir in the rice and cover again.

Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.

Fluff the rice, add in remaining ingredients, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes. (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)

Season with salt and pepper to taste and serve.

https://mystainedapron.com/roasted-garlic-brown-rice/

Filed Under: Side Dishes

Baked Brown Rice

September 7, 2012 by


Brown rice is one of those foods that if made well you wonder why it isn’t always made well, and when made poorly you wonder why anyone would want to eat twigs.  I love this method, and have had perfect results any time.  While I do have a rice cooker and use it often, I find the flavor in this baked rice is much better.   We forget we’re having brown rice since it comes out so fluffy as well.
And of course it’s always nice to let something cook in the oven so you can pay attention to whatever else is going on the table.  This is easily flavored as well, just use your imagination!  But even plain, this is delicious!

BAKED BROWN RICE
1 T olive oil
1/2 cup onion, minced
salt and pepper
2 1/4 cups water
1 cup chicken stock
1 1/2 cups long grain brown rice, rinsed & drained

Heat the oil in a oven safe pot over medium heat.
Add the onion and a pinch salt and cook until browned, about 12 minutes.
Add the water and broth, cover, and bring to a boil.
Stir in the rice and cover again.
Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
Fluff the rice, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes.   (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
Season with salt and pepper to taste and serve.

Recipe source:  The America’s Test Kitchen Healthy Family Cookbook

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Baked Brown Rice

Ingredients

  • 1 T olive oil
  • 1/2 cup onion, minced
  • salt and pepper
  • 2 1/4 cups water
  • 1 cup chicken stock
  • 1 1/2 cups long grain brown rice, rinsed & drained

Instructions

Heat the oil in a oven safe pot over medium heat.

Add the onion and a pinch salt and cook until browned, about 12 minutes.

Add the water and broth, cover, and bring to a boil.

Stir in the rice and cover again.

Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.

Fluff the rice, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes. (This isn't absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)

Season with salt and pepper to taste and serve.

https://mystainedapron.com/baked-brown-rice/

 

Filed Under: Side Dishes

Double Chocolate Zucchini Bread

September 5, 2012 by

I love getting recipes from friends.  They usually turn out great and become a favorite.  This is one of those.  I don’t remember which friend gave it to me, I think it was at a recipe exchange or something, but it’s a winner!
Especially this time of year when zucchini threatens to overtake the world.
And why make zucchini bread when you can make chocolate zucchini bread.
It’s a no brainer.
This bread comes out super soft but isn’t too crumbly and not mushy like some zucchini breads.  And while some zucchini bread recipes call for wringing the moisture out of the zucchini first, you don’t need to bother with that here, it won’t be mushy.  So go forth and conquer the zucchini my friends.. with chocolate. 🙂

DOUBLE CHOCOLATE ZUCCHINI BREAD
2 cups flour
1/2 cup cocoa powder
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1/3 cup oil
3/4 cup buttermilk
1 tsp vanilla
2 med zucchini, shredded (about 1- 1 1/4 cups)
1 cup chocolate chips

Whisk together the flour, cocoa, sugar, baking powder, and salt in a large bowl.
In another bowl whisk together the eggs, oil, buttermilk, and vanilla.
Add to dry ingredients and mix until almost fully combined.  Add in zucchini and chocolate chips and finish mixing until well distributed.
Pour in a greased 9 by 5 inch loaf pan and bake at 350 degrees for about 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let cool on a wire rack for a bit before turning out of pan onto wire rack to cool completely before slicing.

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Double Chocolate Zucchini Bread

Ingredients

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup oil
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 2 med zucchini, shredded (about 1- 1 1/4 cups)
  • 1 cup chocolate chips

Instructions

Whisk together the flour, cocoa, sugar, baking powder, and salt in a large bowl.

In another bowl whisk together the eggs, oil, buttermilk, and vanilla.

Add to dry ingredients and mix until almost fully combined. Add in zucchini and chocolate chips and finish mixing until well distributed.

Pour in a greased 9 by 5 inch loaf pan and bake at 350 degrees for about 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Let cool on a wire rack for a bit before turning out of pan onto wire rack to cool completely before slicing.

https://mystainedapron.com/double-chocolate-zucchini-bread/

Filed Under: Bread, Quick & Muffins

Roasted Broccoli with Lemon

August 31, 2012 by


It’s no secret, I’m a sucker for roasting.  There’s just something magical about that quick, high heat cooking that brings out the best in so many ingredients.
And it doesn’t hurt that it takes minimal work. 🙂

I’m also a sucker for lemon.  Especially fresh lemon.  It really does taste differently, especially when added after the cooking process.  I highly recommend grabbing a few and trying the difference if you don’t usually buy them.  And besides, how can one live without lemon zest?   Okay, I could live.  But I would miss it.  Big time.

ROASTED BROCCOLI WITH LEMON 
1 bunch broccoli
1 T olive oil
kosher salt
black pepper
2 tsp grated lemon zest
2 T lemon juice

Cut broccoli into florets ( I like to cut into skinny florets, about 1/4 to 1/2 inch thick).  You should have about 6 cups of broccoli.  Lay out on a rimmed baking sheet and toss with olive oil and a sprinkle of salt and pepper.  Roast at 450 degrees for 15 to 18 minutes, or until browned in spots.  Toss with lemon juice and zest.

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Roasted Broccoli with Lemon

Ingredients

  • 1 bunch broccoli
  • 1 T olive oil
  • kosher salt
  • black pepper
  • 2 tsp grated lemon zest
  • 2 T lemon juice

Instructions

Cut broccoli into florets ( I like to cut into skinny florets, about 1/4 to 1/2 inch thick). You should have about 6 cups of broccoli. Lay out on a rimmed baking sheet and toss with olive oil and a sprinkle of salt and pepper. Roast at 450 degrees for 15 to 18 minutes, or until browned in spots. Toss with lemon juice and zest.

https://mystainedapron.com/roasted-broccoli-with-lemon/

Filed Under: Side Dishes

Avalanche Bars and Blizzard Bars

August 27, 2012 by

 

These recipes had been sitting in my “to try” stack for quite some time.
I needed a quick dessert one night and finally gave them a try.  I can’t believe I waited so long!  I’m not sure which I liked better, how much everyone liked them or how quick they were to make!  I really liked them much better than plain Rice Krispy treats, and they also freeze really well.  I wrap individual bars in wax paper, then place in a zip top bag or freezer container for a special lunch box treat.

The blizzard bars are my personal favorite, especially when made with dark chocolate!

 

 

 

 

 

 

 

 

 

 

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Avalanche Bars

Total Time: 15 minutes

Yield: 8 or 9 inch square pan

Avalanche Bars

Ingredients

  • 12 oz (about 2 cups) white chocolate chips
  • 1/4 cup creamy peanut butter
  • 3 cups Rice Krispies
  • 1 1/2 cups mini marshmallows
  • 1/4 cup mini chocolate chips

Instructions

Spray a 9 or 8 inch square pan with nonstick coating, set aside.

In a large microwave safe bowl melt the white chocolate chips. (Check your package directions, but usually it's 50% power, stirring every 30 seconds)

Add the peanut butter and stir to combine. Add the rice krispies and let the mixture cool for 10 minutes, stirring occasionally. Add the marshmallows and mini chocolate chips and stir until combined.

Gently press into prepared pan evenly. Sprinkle with an additional 2 T mini chocolate chips, let cool completely.

https://mystainedapron.com/avalanche-bars-and-blizzard-bars/

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Blizzard Bars

Prep Time:

Cook Time:

Total Time: 15 minutes

Yield: 8 or 9 inch square pan

Blizzard Bars

Ingredients

  • 12 oz (about 2 cups) chocolate chips of choice (I used dark chocolate with great results)
  • 1/2 cup creamy or crunchy peanut butter
  • 3 cups Rice Krispies
  • 2 cups mini marshmallows
  • 1/2 cup chocolate chips or M&M's (I used 1/3 cup ea milk chocolate chips and mini M&Ms and a little super mini marshmallows)

Instructions

Spray an 8 or 9 inch square pan with non stick spray and set aside.

Melt the 2 cups chocolate chips in a large microwavable bowl, stirring every 30 seconds until melted.

Stir in the peanut butter and let cool 5-10 minutes.

Stir in the rice cereal, marshmallows, and chocolate chips or M&Ms. Fold together.

Gently press evenly into prepared pan. Sprinkle with additional chocolate chips or M&Ms if desired.

Let cool before cutting. (This can be sped up by a quick stash in the freezer).

https://mystainedapron.com/avalanche-bars-and-blizzard-bars/

Recipe Source: Mel’s Kitchen Cafe

Filed Under: Brownies / Bars

Laptop Lunches Bento Box review (AND COUPON CODE!)

August 25, 2012 by

I recently have done a lot of research trying to find some bento boxes for my family.  I love the idea of food being seperated, espcially for Amelia, since that is something Autistic kids struggle with.  After a lot of looking around, I settled on the bento box system from Laptop Lunches.  And I am super happy with them.

While I don’t normally post on a friday night, (especially when I’m trying to get the site looking decent… still working on that one) I have a sweet deal for you I had to share!  

Laptop Lunches is offering my readers a discount of 10%!   Just use the coupon code ” msabts” , good through September 1st.  

I purchased the “bento lunch box 2.0”  which includes the outer case, and 5 inner containers, 2 lg containers (1 with a lid), 2 medium containers (1 with a lid), and a small dip/sauce container with a lid.)
I also added an extra large container (look under replacement parts for these)  which you can swap out the 2 lg containers for, or add for days you need another container.  You can also buy “bento buddies”, which are extra containers that include one of the extra large containers, but for us we just wanted the extra large one for extra and not the others.

I wasn’t sure  they would be large enough, but I have been pleasantly surprised and even realized other containers I’ve used didn’t hold nearly as much as I thought.  I have noticed a whole apple is usually too big to fit with the lid closed, but I just leave those on the side.  As you can see from the picture above, I use them with liquidy foods, like leftover posole  with no issues with leaking at all.  The lids hold everything in very well, I never have to worry even if it’s carried on it’s side about leaking.

The dip/sauce container is amazing for condiments, dressings, dips, etc.  Sometimes I put a little balsamic vinegar and garlic olive oil in one for a dressing and I’m still amazed it doesn’t leak out!  I sometimes use this for dark chocolate dipped berries for a treat in hubby’s lunch too.

Amelia loves having foods separated, so these work really well for her.
Not only autistic kids, but kids with sensory issues in general tend to have a lot of issues with foods mixing.  The bento box takes that stress away so you can focus on getting them to eat more healthy, not worrying about a “mixing” meltdown.

Here you can see the extra large container compared with the outer case.



Filed Under: Giveaways / Reviews 
Zesty Peach BBQ Sauce (Canned)


August 20, 2012  by   


This is a canning recipe I use all the time.  I am so upset with myself if peach season passes and I don’t get around to making any!

This sauce is very versatile, I use it on grilled chicken, toss meatballs in it, you name it.

This sauce is a tangy BBQ sauce, and if you want it sweeter you can add brown sugar before using, or one of my favorite ways, which is to add some tomato based BBQ sauce to it.

I won’t be a broken record about canning safety, but please head to National Home for Food Preservation to brush up and make sure you are doing it correctly.  If you follow some super simple guidelines, canning is very safe and lots of fun.

And you have all the pretty little jars at the end to admire. 🙂

You could also just freeze this in freezer containers if you’d rather, as well.


ZESTY PEACH BBQ SAUCE

Makes about 8 half pint jars


6 cups pitted, peeled, and finely chopped peaches*

1 cup finely chopped seeded red bell pepper

1 cup finely chopped onion

3 T minced garlic

1 1/4 cups honey

3/4 cup cider vinegar

1 T Worcestershire

2 tsp dry mustard

2 tsp kosher salt


Put all ingredients in a large pot and bring to a boil over medium-high heat.

Reduce heat and boil gently for 25 minutes, stirring often.  Consistency should be like a thin bbq sauce.

Ladle into 8 oz (half pint) jars leaving 1/2″ head space.

Process for 15 minutes in a boiling water bath canner.


(If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).


To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.


*To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.

 Rinse under cold running water and peels should come off easily.  If your peaches are a little green this won’t work so well.  Just use a paring knife o cut the peels off.

Recipe slightly adapted for The Ball Complete Book of Home Preserving 



    

    

      

        
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Zesty Peach BBQ Sauce (Canned)

      

      

      
Yield: 8 half pints

      

      

    
Ingredients
  • 6 cups pitted, peeled, and finely chopped peaches*

  • 1 cup finely chopped seeded red bell pepper

  • 1 cup finely chopped onion

  • 3 T minced garlic

  • 1 1/4 cups honey

  • 3/4 cup cider vinegar

  • 1 T Worcestershire

  • 2 tsp dry mustard

  • 2 tsp kosher salt
Instructions
Put all ingredients in a large pot and bring to a boil over medium-high heat.

Reduce heat and boil gently for 25 minutes, stirring often.  Consistency should be like a thin bbq sauce.

Ladle into 8 oz (half pint) jars leaving 1/2" head space.

Process for 15 minutes in a boiling water bath canner.

(If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).

To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.

*To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.

Rinse under cold running water and peels should come off easily.  If your peaches are a little green this won't work so well.  Just use a paring knife o cut the peels off.

https://mystainedapron.com/zesty-peach-bbq-sauce-canned/


Filed Under: Canning, Sauces / Condiments 
Classic Club Sandwich


August 17, 2012  by   


Some things are best left simple.  Like a club sandwich.  The most creative I get is adding avocado.  And on a hot day like today, they are a perfect dinner.  Quick and simple, and besides the bacon, the only cooking is toasting the bread. 🙂


CLASSIC CLUB SANDWICH

Bread of choice, 3 slices per sandwich, toasted (sourdough is my favorite!)

Oven roasted turkey

Bacon, cooked crisp

Lettuce

Tomato, sliced

Cheese, I used swiss but use whatever you have/like

Mayo (I usually add a little basil pesto or chopped rosemary to ours)


Optional add ins: sliced avocado, thinly sliced red onion


Spread one slice of toasted bread with mayo and layer on turkey and bacon.  Top with another slice of toasted bread (spread both sides with mayo if desired).

Top with lettuce, tomato, and cheese and the last piece of bread (spread inside of bread with mayo.)

Slice in quarters and serve.



    

    

      

        
Print
Classic Club Sandwich

      

      

      

      

      

    
Ingredients
  • Bread of choice, 3 slices per sandwich, toasted (sourdough is my favorite!)

  • Oven roasted turkey

  • Bacon, cooked crisp

  • Lettuce

  • Tomato, sliced

  • Cheese, I used swiss but use whatever you have/like

  • Mayo (I usually add a little basil pesto or chopped rosemary to ours)

  • 

  • Optional add ins: sliced avocado, thinly sliced red onion
Instructions
Spread one slice of toasted bread with mayo and layer on turkey and bacon.  Top with another slice of toasted bread (spread both sides with mayo if desired).

Top with lettuce, tomato, and cheese and the last piece of bread (spread inside of bread with mayo.)

Slice in quarters and serve.
https://mystainedapron.com/classic-club-sandwich/




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Filed Under: Sandwiches / Wraps