Pork Ramen Soup

My family liked this recipe.  Adding the ginger and cilantro is always a gamechanger.  I never thought I'd have another bowl of ramen soup again after living in China and having it for lunch literally every single day, but I'm finally over my Ramen PTSD after having this.  It's fantastic.  I also got this from Real Simple Magazine, October 2012 issue.

Pork Ramen Soup

Ingredients

• 1 tablespoon canola oil
• 2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
• kosher salt and black pepper
• 8 scallions, sliced, white and green parts separated
• 1 2-inch piece fresh ginger, peeled and sliced
• 6 cups low-sodium chicken broth
• 2 3-ounce packages ramen noodles (discard the seasoning packets)
• 1 tablespoon soy sauce
• 1 large carrot, grated
• 2 radishes, halved and thinly sliced
• 1/2 cup fresh cilantro leaves

Directions

1. Heat the oil in a Dutch oven over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side. Let rest for 5 minutes before thinly slicing.
2. Add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 1 to 2 minutes. Add the broth and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce.
3. Serve the soup topped with the pork, carrot, radishes, cilantro, and scallion greens.

Turkey Cutlet Sandwiches with Oven Fries

I've made this a few times and just really adore both the sandwich and the fries.  The sandwich has such a nice bite with the dill pickle in it.  And sweet potato fries - sooo nummy.  I got this recipe from Real Simple magazine, October 2012 issue.

Turkey Cutlet Sandwiches with Oven Fries

Ingredients

• 3 medium sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1/4 cup mayonnaise
• 1 to 2 teaspoons hot sauce (such as Tabasco)
• 1 teaspoon sugar
• 1/4 head red cabbage, shredded (about 3 cups)
• 1 large carrot, grated
• 4 turkey cutlets (about 1 pound total)
• 8 slices pumpernickel bread, lightly toasted
• 4 dill pickles, sliced lengthwise

Directions

1. Heat oven to 450° F. On a large rimmed baking sheet, toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until browned and crisp, 25 to 30 minutes.
2. Meanwhile, in a large bowl, whisk together the mayonnaise, hot sauce, and sugar. Add the cabbage and carrot and toss to combine.
3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the turkey with ¼ teaspoon each salt and pepper. Cook until cooked through, 2 to 3 minutes per side. Form sandwiches with the bread, turkey, slaw, and pickles. Serve with the fries.