First, I finished a book! Hooray! It wasn't a book that I had planned on reading--Ryan's grandmother said it was a quick read and she highly recommended it, so I went for it. I finished in two nights. The Glass Castle was written by Jeannette Walls and it chronicles her unconventional upbringing by eccentric, nomadic parents. The children are often left to fend for themselves, with nothing to eat and no money. Now that I'm a mother, my perspective has changed a bit. I can't imagine a three year old cooking herself a hot dog on the stove or what it must have felt like to live in an Appalachian shack with no heat and water dripping from the ceiling above while they slept.
Interesting book.
Secondly, I cooked for the second night in a row and it was good! We are making an effort to eat more fresh, low fat meals and so I've been looking for recipes online. I found this one and it sounded nice and easy...it was so, so good.
Pork Medallions with Red Peppers
recipe ingredients
2 tsp. olive oil
8 (2-ounce) boneless center-cut loin pork chops
1/4 tsp. dried Italian seasoning
1/8 tsp. salt
1/8 tsp. coarsely ground black pepper
2 cups red bell pepper strips
1 cup fat-free, less-sodium chicken broth
2 tablespoons tomato paste
1/4 tsp. dried thyme
1/4 tsp. dried rubbed sage
1 can (14-ounce) artichoke hearts, drained
recipe directions
Spray a nonstick skillet with cooking spray. Add the oil and heat over medium-high heat.
Sprinkle the pork with the Italian seasoning, salt and pepper. Add pork to the skillet and cook 1 minute on each side or until lightly browned. Remove from the skillet. Add the red bell pepper strips to the skillet; saute 2 minutes.
In a small bowl, combine the broth, tomato paste, thyme and sage, stirring with a whisk.
Return the pork to the skillet and add broth mixture and artichoke hearts. Cover, reduce heat and simmer 8 minutes or until thoroughly heated. Remove pork from pan and keep warm. Increase heat to medium-high; cook the artichoke mixture 2 minutes or until slightly thickened. Spoon the mixture over the pork.
6 comments:
Jen.. Hey you wondering if you and ry are going to rad Redding for x mas. I am, my bro is bringing his russian lady. my mom is sending you a christmas card.. do not think you need to send one back..
stace
hi lilly!!! youare so cute
Stacy... oh we'll be in Redding alright. Gear. Up.
And, Jen, the dinner was very, very good. I'm still wondering how pork is low-fat, but whatever; I was starving and it was wonderful food and if this is the start of something new--you cooking--then our marriage is safe until I gain another 40 pounds.
I am so proud of you! Remember how we would make Stove Top stuffing for dinner back in the day? That was awesome.
I am also reading The Glass Castle but I just started.xoxox
You are all gourmet- way to go Jen!
Speaking of food, you need to think of somewhere cute and fun and delicious we can go out to lunch when I come to town and Linds too.
Yum. That sounds way good. Good job, Jen.
I loved The Glass Castle. Great book.
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