It’s been a while since our last photographed dinner. Between family in town and our week-long trip to California, healthy blog-worthy meals have been far and few between. However, we have certainly enjoyed all the delicious meals out recently, and it was great to take some time for just Nick and I this last week. Char was in great hands with her grandparents; getting spoiled with cookies, graham crackers, you name it.
Since getting back we have tried to keep the meals pretty light, and tonight’s dinner was our go-to pan seared cod, with an amazing avocado mango salsa on top. This picture doesn’t really do justice, and next time I’ll snap one of the salsa on its own. Continue reading “Detoxing from Cali….”
I can’t believe it’s been over a month since my last post. I know I have really dropped the ball on this blog lately, especially during the crazy holiday months; it was certainly put on the back burner. Hopefully this new year brings new recipe inspirations and plenty of blogging before the craziness that will be surfacing in June, when we add one more babe to this circus!
Like I’ve mentioned before, I’m totally not a sweets person, and crave mainly salty things. But dear lord, something has taken over me recently and I crave dessert nightly. I’ve been wanting to make some sort of sweeter breakfast loaf for months now, but never got around to it. However, with a big snowfall hitting NYC yesterday, this was the perfect excuse to attempt baking. I still admit, I’m not a fan of baking. Who really likes to measure things? As you’ve probably noticed, most of my recipes are a “dash of this and that”. So I sort of winged this, but it turned out amazing, and the best thing is, you can make it as healthy or non healthy as you want. Now the goal will be to only have 1 slice a day (not the entire loaf).
Continue reading “Breakfast Cake to Fuel the Baby…”
I’m pretty much obsessed with Figs & Dates…if they weren’t so expensive, I would buy a pound a week, but between that and my weekly intake of almonds, cashews, and berries, I have to cut my losses somewhere. Last night however, I decided to make fresh dates the focus (they were cheaper than the figs), while bringing back the usual seared pork chops (boneless this time), with a new twist on our usual roasted cauliflower. I tossed the cauliflower in a easy mustard mix beforehand, and I have to say, I don’t think I will ever look back; it’s mustard from here on out! This dish was great, because the entree was very sweet, but it was paired with a tangy salty vegetable, adding a nice zing! Overall, a fast dish to make, as Char was down by 7pm, and dinner was served by 7:20pm (we put the veggies in to roast around 6:40- and started the pork at 7-to help you plan). Continue reading “Sweet Toppings & Salty Sides…”
I am not going to even act modest, I crushed it last night in the kitchen. We are talking super ripe Pears, reduced in balsamic, cinnamon, and raisins, poured over a thick boneless pork chop. It was basically all my favorite oatmeal toppings mixed with dinner. BAM! Continue reading “Humble Brag…These Chops Rocked…..”
The city is literally boiling this weekend, with temperatures reaching 95 degrees; however, the humidity makes it feel like 110 degrees. Back in the pre-baby days, this made for a great excuse to head to a beer garden to ‘hydrate’ all day, however, with Charlotte in tow, we find ourselves running out of things to do. Yesterday we tried to be brave and face the heat, but found our selves in bed by 8:30 pm, a strong result of the sun sucking every ounce of energy out of us. With that being said, we haven’t wanted to cook too much this weekend, so this pork dish was a perfect refresher. It’s our usual pork with a spicy brine and fresh, cold mango salad on top. You could put this topping on chicken or fish too. We paired it with some simple rice and beans and a VERY chilled white wine 🙂
Charlotte continues to conquer the world by standing on anything she can get her hands on. Last week we tried a few new finger foods, such as baked beans (BIG love), prunes, and when mom got a little lazy, a fresh blueberry muffin (I can’t even tell you the last time I had one of those-WOW delicious). I know I keep saying how fun it is becoming, but seriously each week gets better. She had her 9 month check up, and she is already 2 1/2 feet tall. I think I entered a state of shock, when the doctor closed the door with “See you at her 1 year.” HOW??
Ok, time to go blast the a/c…..Stay cool out there my friends!!!
Ingredients: serves 2-3
- 1 lb of pork tenderloin
- 1 mango; chopped
- 1 bunch of scallions; diced
- 1/4 tea spoon of chili powder
- 1/4 tea spoon of cumin
- t table spoon of kosher salt & pepper
- For the pork brine:
- 2 jalapenos; charred and chopped
- 3 cups of water
- 3 table spoons of salt
- 2 table spoon of lime juice
- 1 table spoon of fennel seeds
- 1 table spoon of pepper
- Combine brine ingredients above in a pot. Bring to a boil, then let simmer for about 5 minutes (until salt dissolves). Let cool to room temperature
- Once cooled, seal in zip lock bag with pork inside for 4-6 hours.
- Take pork out and dry off some with a paper towel. Season generously with salt and pepper on both sides.
- We cook the pork the same way we usually do, just with a different brine. See the steps here….Pork Tenderloin.
- Chop mango into bit size chunks. Sprinkle with cumin, chili powder spices, salt and pepper. Let sit in the refrigerator, sealed for 20 minutes to get it cold.
- Mix chopped scallions into the mango mix right before serving.