MEAL OF THE MONTH: SEPTEMBER

Chicken Cabbage Salad

1 head of cabbage shredded (Kathleen likes it chopped)

3 or 4 green onions (scallions), chopped

1/4 cup sugar

1/2 cup oil (vegetable or canola oil is best)

3 tbsp apple cider vinegar 

1 pack of chicken flavored ramen noodles

Cooked Chicken (Kathleen uses 2 breasts cut into small pieces)

1/2 cup slivered almonds

2 tbsp sesame seeds

1-2 cups green grapes, whole

Mix the the cut cabbage and green onions together and chill.  

To prepare the dressing, mix the sugar, oil, vinegar, and the season pack from the ramen noodles together.  Shake well.

At serving time, crush the dry ramen noodles and add to bowl of cabbage.  Add chicken chunks, grapes, almonds, sesame seeds, and  dressing.  Toss to incorporate.  

This salad is very hearty and holds up well for leftovers!

FROM THIS!

TO THIS!

MEAL OF THE MONTH FOR JULY

Japanese Pork Cutlets

1 to 1 1/2 coarse bread crumbs such as panko
1 to 1 1/2 lbs pork chops or pork steak, 1/2 inch thick\
1 egg
1 tbsp water
2 tbsp all purpose flour
2 cups finely shredded cabbage
1/2 shredded carrots
salad oil
salt and pepper to taste
Tonkatsu Sauce (See recipe below)

Tonkatsu Sauce:  Stir together 1/2 cup ketchup and 2 tablespoon each of Worcestershire sauce and soy sauce.

Set aside your bread crumbs and Tonkatsu Sauce.

Trim and discard fat and bones from pork.  Place meat between sheets of wax paper and pound with a mallet until the pork is a quarter inch thick.

Lightly beat egg with the water.  Next spread the bread crumbs on a piece of wax paper or cookie sheet.  Sprinkle each cutlet with salt and pepper to taste.  Dust each piece of meat with flour, shaking off any excess.  Dip cutlets into egg and press into crumbs to coat thickly all over.  Set aside for 10 minutes.

Using a wok or a covered saute pan, pour oil in to a depth of 1 1/2 inches and heat until the oil reaches a temperature of 360 F.

Add one or two cutlets at a time turning as needed until golden brown on both sides.  About 2 minutes or so. Drain briefly on paper towels.

In a separate pan, saute the the cabbage and carrots until lightly softened but still maintaining the crunch. Season to taste with salt and pepper.

To plate the dish, spoon sauteed veggies onto a serving platter.  Next lay the pork cutlets over this.  Finish with a drizzle of Tonkatsu Sauce over the meat.  You can serve the remaining Tonkatsu Sauce in condiment cups for dipping.