Working moms doing the best we can, one moment at a time
The juxtaposition of savory protein and fresh greens elevates sandwiches to other worldly status in my opinion. The decadent Bahn Mi is case in point. I translated this concept for dinner two ways:
Pulled pork topped with cucumbers, tomatoes, fresh basil, spinach, salt and pepper
Ground turkey (seasoned with garlic, salt, pepper) with cheddar and cucumbers
Last night’s leftover ramen broth and in-bone pork + boiling water + angel hair = ramen tonight.
I found a new iPad app called “The Photo Cookbook” that features gorgeous photography, and step-by-step cooking instructions. Plus you can email a shopping list:
“I’m cooking “honeyed apricot lamb with lemon couscous” from the Photo Cookbook iPad App and was wondering if you could pick up a few things:
4 lamb leg steaks
4 tsp ground coriander
1 tbsp ground cumin
1 small butternut squash
1 tbsp olive oil
1 onion, chopped
600 ml/1 pint chicken stock
2 tbsp chopped fresh ginger
100 g/3½ oz ready-to-eat dried apricots
2 tbsp clear honey finely grated rind and
juice of 1 lemon
200 g/7 oz couscous
salt and pepper
3 tbsp chopped fresh mint, to garnish”
The truth is I used pork tenderloin and didn’t have coriander, lemon, butternut squash or ginger and I used about 12 ripe apricots instead of dried. Lastly, I served it with acini de pepe pasta pearls instead of couscous, but it still tasted great.
Basically, you brown the meat in a large pan or dutch oven for a couple of minutes o each side in oil, then add the onion and chicken broth and bring to a boil. Next I added the apricots and honey and simmered for 20 minutes over medium heat. Serve with couscous, rice, risotto or pasta. Pretty easy!
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Recipe for success: pork tenderloin + Rosemary + honey + pepper = amazingly tender. Perhaps it was due to the cooking method? I baked it on a cast iron griddle at 400 degrees for about 30-45 minutes.
Either way, it was delicious and still tender the second night.
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Tonight I made a sweet & sour pork dish, of sorts. I baked pork chops on a cast iron griddle in the oven, while eggplant wedges cooked below. After cranking up the heat to 400, I sped up the process while cooking some white rice in the rice cooker.
When the pork and eggplant were done, I sliced up the meat and blended it with the eggplant wedges – plus lots of honey mixed in. The resulting dish, served with rice, tasted somewhat like sweet & sour pork. And the eggplant wasn’t bad either.
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