2 of the many killer displays at the Lego Store, Flatiron.
December 6, 2014
2 of the many killer displays at the Lego Store, Flatiron.
Rosemary And Preserved Lemon Pork Stir-Fry
This week’s recipe was a fluke. Not what I’d planned (though, admittedly, I didn’t have much in the way of a plan). My DH got called out to work and wouldn’t be home for dinner, so I grabbed bits and bobs left over in the fridge and cobbled something together. I had originally thought to go Asian in inspiration, since that’s my most comfortable fallback – but then I saw the half-dead packet of rosemary sadly staring at me from the cheese drawer and knew I should use that instead.
So behold – a Fr-talin-ican inspired stir-fry using up some fridge staples. And a glimpse into the kind of flavor experiments I conduct when I’m alone – inspiration totally cribbed from this great series on Lady and Pups.
Gluten-free, paleo & Whole30
Rosemary And Preserved Lemon Pork Stir-Fry
6 ounces thinly sliced pork chops, cut into strips
2 medium carrots, sliced on the bias about 1/8″ thick
2 stalks celery, sliced on the bias about 1/8″ thick
1 tsp cumin
1 sprig rosemary, chopped
1-2 Tbsp. preserved lemon, minced
1 Tbsp. coconut oil
Salt & pepper
Heat a cast iron skillet or other large pan over medium-high heat and add the oil. Add the carrots and cook, stirring frequently, 2 minutes or until they look like they’re beginning to soften (I prepped my celery, rosemary and lemons here).
Add the celery and cook, stirring frequently, a couple of minutes (I prepped the rest of my ingredients here).
Add the pork, 2 big sprinkles salt, a few grinds black pepper and the cumin and toss.
Cook, stirring frequently, until the carrots are browned and soft and the pork is cooked through.
Serves 1 for dinner
December 5, 2014
December 4, 2014
December 3, 2014
The latest progress on the DH’s sleeve. 1 session to go.
December 2, 2014
…. and it starts. I’m impressed that I held out until Dec. 2 to start posting shiny lights.
December 1, 2014
Why, Planet Fitness, why?
As tempting as that smells, pizza is part of the reason I now need to work out.
November 30, 2014
Dog heaven aka Prospect Park during off-leash hours. D’ar had a freaking field day.
November 29, 2014
Skirting the crowds
Bacon-Wrapped Butternut Squash
I, dear friends, have been saddled with a squash nonbeliever.
I did it to myself, really. I *knew* my DH harbored this character flaw way back when he was only ‘the boyfriend’, and chose to ignore it – to deal with this injustice later; to blindly turn my eye to the potential battleground that would become dinner and forge ahead.
This squash distainer sits at my dinner table (who am I kidding? the couch) every night during the fall, hoping whatever huge wintery monstrosity made my eyes shiny at the grocery store/farmers’ market the weekend before is not making an appearance on his plate. And then it does, and the poor guy does what he can with it. Funky textures, sweetly savory tastes and all.
This dish is an olive branch of sorts – a peace offering for the many, many hashes and roasted lumps of undesirables I make my longsuffering DH consume each year when the mercury dips below 50. For the broken promises of crispiness; the bait-and-switches that come when silky purees don’t have the expected flavor profile.
Who doesn’t love bacon? And if you have to eat squash to get it, maybe that bacon fat-basted root veggie won’t be so bad.
Gluten-free, paleo, Whole30 if you luck up and can get compliant bacon
Bacon-Wrapped Butternut Squash
1/2 a large butternut squash
6 slices bacon
Salt
Pepper
Chili powder
Preheat your oven to 400 F and line a cookie sheet with parchment paper.
Now attack your squash. Peel with a vegetable peeler, lop off the ends and cut into half width-wise (you should have two big hunks of squash – 1 with seeds and 1 without). Cut your seedless half into half again and then into large fry looking wedges.
Reserve the other half for another purpose (a nice hash, perhaps).
Cut your bacon into half so you end up with 12 slices.
Wrap a slice of bacon per wedge – my large butternut yielded 12 good wedges; perfect for the amount of bacon I had on hand. When wrapping, make sure both ends wind up on the same side and put that side down on the prepared baking sheet.
Sprinkle with chili powder, salt and pepper.
Bake for 30 minutes (or until the squash is soft and the bacon is done), kick your broiler up to high, and broil 5 minutes on each side to finish crisping the bacon and brown the edges of the squash.
Serves 3
