I'm not sure about you, but this summer has turned out to be busier than any in recent memory. Parents and friends have visited, several weddings and their penultimate events are imminent, outdoor drinks, concerts and movies are a near daily plan (often overlapping), and the World Cup has definitely dominated the first third of the season. So sometimes I feel the need to shut off my phone, put a dent in The Goldfinch, watch some crappy TV, and let go of the outside world for an evening. This inevitably includes making myself a just-for-one dinner.
I've always thought cooking for one person is way more difficult than cooking for ten. Usually this leads to some creative uses of leftovers and whatever I can find hiding in the pantry. Tonight was no exception.
Tip: Reheating Leftover Pork Chops
I've tried several methods over the years, usually sticking to reheating in the microwave at work for lunch, which is perfectly acceptable. But, if you really want to get the best flavor and tenderness from your meat here's the way to do it:
In an oven-safe casserole dish put a few tablespoons of broth or water along with your pork chop. Heat at 350 degrees for 10-15 minutes. BOOM! Pork chop resurrection.
Note: I added paprika to both sides of the pork chop from the last post to add a kick with the sweet and tangy strawberry rhubarb compote
Pork Chop w/ Strawberry Rhubarb Compote & Blackened Broccoli w/ Yogurt Feta Dip
For the compote I used this recipe from one of my all time favorite cooking blogs, Smitten Kitchen. I cut the sugar down to 1/3 cup, though, since I never like it to be too sweet. This can also be used on pretty much everything. Ever.
Yogurt Feta Dip4 tbs Greek yogurt (I use Fage 2%)
2 tbs crumbled feta
2 sundries tomatoes, chopped
2 small garlic cloves, minced (I used a microplane since it allows the garlic flavor to mix better)
Dash each of dried basil, thyme, and oregano
Pinch of salt
A few turns of freshly ground pepper
Squeeze of lemon
Mix it all together and you have yourself an awesome dip. This is also great on a piece of toast with an egg the next morning in case you have any leftover.
Blackened Broccoli
Large handful of broccoli florets
Olive oil
Salt/pepper to taste
Optional: freshly grated Parmesan cheese if you aren't using the dip
This is easily my favorite way to cook broccoli, the most ubiquitous veggie from my childhood. Place broccoli on a baking sheet, drizzle with olive oil, and sprinkle salt/pepper (and optional parm) on top.
Turn on the broiler on Hi. Wait a couple of minutes for the oven to heat.
Cook broccoli for 5-10 minutes. Usually I start checking in the broccoli after 5 min and take them out once they have a nice char.
No comments:
Post a Comment