Tuesday, October 18, 2011

Simple Savory Supper

What we enjoyed with last night with friends:

Cream Cheese and Chutney with Whole Wheat Crackers
Richard's Sumptuous Salad
French Bread and Butter
Pepper Dijon Pork Cutlets
Kale with Portobello Mushrooms
Bowtie Pasta with Olive Oil and Garlic
Irish Coffee

Pepper Dijon Pork Cutlets
1 1/2 pound boneless pork loin, cut 1/4 inch thick
Nonstick spray
Seasoned salt
1 cup sauvignon blanc
1/4 cup Dijon mustard
1 teaspoon crushed green peppercorns

Season pork with seasoned salt. In large heavy skillet, over medium-high heat, brown pork on both sides. Remove pork from skillet. Keep warm in 200 degree oven while making sauce. Deglaze skillet with wine. Whisk in Dijon mustard and crushed peppercorns. Heat to boiling. Pour over pork. Serve with potatoes or pasta.

Kale with Portobello Mushrooms

1/4 cup olive oil
1/2 pound sliced portobellos
1 cup red wine
1 pound kale, chopped
1 teaspoon minced garlic
1 8 ounce can sliced water chestnuts
Black pepper
1/4 teaspoon ground nutmeg
1 teaspoon sugar or sugar substitute

Heat olive oil in large skillet, over medium-high heat. Add mushrooms. Cover and fry, stirring occasionally until brown and tender. Deglaze skillet with wine. Add all other ingredients. Cover skillet. Reduce heat to medium. Cook until kale is tender, 20-30 minutes. This can be tossed with bowtie pasta or served alone as a side dish.