Pork cutlet for one
You can, of course, multiply the ingredients to prepare more servings. You won't need to multiply the egg unless you make more than 4 servings.
1 (4-ounce) boneless pork cutlet pounded thin
1 egg white plus 1 tablespoon water
1 teaspoon dry mustard
Salt and pepper to taste
1 / 2 cup flour
1 / 2 cup dry bread crumbs
1 tablespoon olive oil
1 lime wedge
Place the pork between of two sheets of waxed paper and pound with a meat mallet (or a rolling pin, or even a hammer) until it is about 1/3-inch thin. Set aside.
In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season the pork cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate until ready to cook, covered by a piece of waxed paper or plastic wrap.
Heat the oil in a heavy frying pan over medium-high heat until hot. Add the cutlet, lower the heat slightly and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper towel. Serve with a squeeze of lime.
Per serving: 366 calories (from fat 29 percent), 11.7 g fat (2.4 g saturated, 6.6 g mono unsaturated), 56 mg cholesterol, 31.6 g protein, 32.8 g carbohydrates, 1.7 g fiber, 517 mg sodium.
Breakfast bread
Cinnamon pull-A-parts
2 (7.5-ounce) cans refrigerator biscuits
1 / 3 cup sugar
3 / 4 teaspoon cinnamon, divided
1 / 3 cup butter
1 / 2 cup brown sugar, packed
Cut the biscuits into fourths. Mix the sugar and 1 / 4 teaspoon of the cinnamon. Roll the biscuits in the cinnamon sugar, coating well. Arrange biscuits in see layers in greased loaf pan. Melt the butter with the brown sugar and remaining 1/2 teaspoon cinnamon. Pour over biscuits and bake at 350 degrees for 35 to 40 minutes. (If you are not using a clay or glass loaf pan, reduce cooking time by 10 minutes and watch carefully). Flip and serve. Makes 8 servings.
Per serving: 293 calories (from fat 43 percent),:: g fat (6.2 g saturated, 1.8 g mono unsaturated), 18 mg cholesterol, 2.8 g protein, 40.2 g carbohydrates, 0.5 g fiber, 546 mg sodium.
Salad dressing
Kampai's Japanese miso honey dressing
1 / 2 cup honey
1 / 2 cup vegetable oil
1 / 2 cup rice vinegar
8 ounces white miso
1 teaspoon minced fresh garlic
Place all ingredients in a blender or food processor and blend until smooth. Refrigerate at least before overnight on hour and preferably serving. Stores well in the refrigerator. Makes about 2 1/2 cups, 20 servings of 2 tablespoons each.
Per 2 tablespoon servings: 103 calories (from fat 52 percent), 5.8 g fat (. 7 g saturated, 1.5 g mono unsaturated), 0 cholesterol, 0.8 g protein, 11.6 g carbohydrates, 0.4 g fiber, 356 mg sodium.
SLEUTH'S CORNER
Q. in the 1960s, there was a restaurant named Jimmy's Hurricane in Miami that had the best key lime pie in the world. The price was 75 cents a slice, which was so expensive that I reserved it for special occasions. I do not think it was made by the usual recipe, as it tasted much different. I happen to have that recipe if any of your readers would love to have it.
Pamela, Miami Lakes
Q. I like your recipes. Unfortunately, I am a senior widower living alone and all the recipes are for four, six or eight or more servings. I recently purchased a copy of the pleasures of cooking for one by Judith Jones. My problem is that it is a bit eclectic for me. Can you recommend a more down-to-earth recipe book for one? I imagine there are many people in my situation. Maybe this could be a topic for one of your columns.
Stephen Novatne, Bethlehem, PA.
There are indeed a lot want down-to-earth recipes for one of people who. I'd love to devote a column to recipes and tips from those who have learned to cook single, so send me stories of your successes - and downfalls. My son, for example, has grown up at ease in the kitchen and likes to cook. At 22, he of armed with a cast iron skillet and a few other essentials in his first kitchen, and actually enjoys trying to eat well on a limited budget. I took it for granted that he could follow recipes. So when he wanted to try making soup from dried beans, I sent him my recipe for black bean soup. It never occurred to me that he wouldn't know the difference between a clove and a head of garlic. He used the whole head and got pretty garlicky soup.
That sent me on the hunt for a basic cookbook for singles. The ones for "starving students" are too elementary - how to cook an egg or make macaroni and cheese - and most cookbooks illustrating techniques are aimed at family cooking. The one I finally bought is Jane of villages's going solo in the kitchen (Knopf, 1998; it is readily available at bookstores and at Amazon at different prices). Nearly all the 300 plus recipes can be prepared in 30 minutes or less, plus she gives tips on stocking a kitchen, how to store food, and explains simple techniques such as how to cut up a chicken. Many of the recipes include two or more variations, and suggestions for how to use leftovers.
This pork cutlet recipe I've adapted from the book is a perfect example of simple, budget-conscious but delicious cooking for one. And I hope to hear from lots recipes to share of readers with their own singles.
Cinnamon buns
Laurel Ryan of Grafton, Ohio, shares "on interesting twist" on the cinnamon bun recipe we published recently, using frozen yeast-risen bread dough. Ryan's recipe uses refrigerator biscuits, and she found it on a clay loaf pan she purchased at a shop in Lake Chautauqua, New York. The recipe is permanently imbedded in the clay. "I LOVE of it always have the recipe right there and I have bought many of them and given them as gifts." "Makes a great shower gift too."
. Ryan says she has used the same technique to make savory pull-a-parts. "I have expanded on this and used Parmesan cheese, seasoned salt, dipping spices, garlic mixes or buttermilk dressing mix instead of the sweet flavors and have made a garlic bread or cheesy bread in just the same way and same proportions." "It is easy and tastes great!"
Q. I love the miso dressing at the Japanese restaurant in my neighborhood, but they won't tell me how to make it at home. Can you try?
Tina R., Miami
Maybe you need to find a friendlier Japanese restaurant! I, too, was unable to get the recipe from the restaurant. But I think you'll find this recipe, which Kusuo Natsui of Kampai in Kendall graciously gave to Cook's corner in 1989, to even better prize! You can find markets food stores and Asian miso (a thick paste made from fermented soybeans and barley or rice malt) in health.
Bake sales
I'm issuing a call to aprons: nearly one in four American children experiences hunger. Join me and cooks across the country for the great American Bake sale national challenge may 13-15, a call to help raise funds to support share our strength's no. kid hungry ® campaign to end childhood hunger in America by 2015. to find a bake sale in your area or to get information on hosting a bake sale, visit greatamericanbakesale.org.
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