Sunday, January 8, 2012

Food, Glorious Food

I love food. I love to eat. It doesn't even have to be comfort food. It can be anything and it will be comforting. I'm pretty sure it's an addiction, similar to cigarettes, alcohol, or online scrabble. This affinity I have for what is ultimately only fuel for my body is counterproductive to the desire I have for a nicely shaped body. But, though it is an addiction, I can't just quit cold turkey, no matter how strong my will power or how talented the hypnotist. And so, like much of life, I strive for balance--balance between fuel and fun, need and now, provision and processed. Fortunately, many times the flavor and the fuel aren't mutually exclusive.

Monday: Stuffed Glazed Pork Chops, Steamed Green Beans, Roasted Potatoes

Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice

Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.

Roasted Potatoes

1 bag small red potatoes, quartered
1/4 c. olive oil
1 t. kosher salt
1/2 t. pepper

Toss above ingredients until well coated.

Bake in single layer on cookie sheet at 400 degrees for 45 min or until potatoes are soft and beginning to brown.

Tuesday: Chili Grande, corn bread

1 lb ground beef or turkey
2 cans chili beans
2 cans stewed tomatoes
1 onion, diced
1 green bell pepper, cut into 1 inch pieces
1 envelope taco seasoning

Combine all ingredients in crock pot (no need to brown the meat first). Cook on low 8 hours or high 4 hours. Serve over yesterday's leftover corn bread.

Wednesday: Steak Frites with Herb Mustard, Romaine Salad

Thursday (vegetarian, breakfast for dinner): Spanish Tortilla with Bell Pepper, Fresh Fruit

Friday: Baked Chicken Legs, Steamed Sugar Snap Peas, Lemon Wild Rice

Saturday: Pizza night

Sunday: Shrimp Soup, Baked Tortilla Chips