Alas, dear readers, I have forsaken you. In fact, I figure most of you have abandoned my blog as a lost cause. ‘Tis truly sad.
BUT forsooth! I am returned!
Ok seriously, I’ll stop with that fancy English nonsense. I am back, and I have a wealth of recipes to share with you all. I have decided that I will, I MUST, post at least one recipe per week for my own sanity. (And so you don’t think I’ve completely disappeared.)
Since moving to Seattle, I’ve been trying to keep the spending down a bit from my WILD life out in Chicago. (Lies, but I did go out waaaay too much. BEST JOB.) At any rate, Craig and I have been experimenting lots, and we’ve come up with some sweet recipes to share with all of you. Most of them are made up on the fly, and many of them are super budget-friendly. So if that floats your boat, read on, dear friends!
First, a quick note: I don’t measure things. Thusly, I am going to tell you what ingredients you need before I write the recipe, and then I’m just going to sort of guess how much I used. You will just have to figure it out based on how many people you’re cooking for… 🙂
So let’s dive in. Today, we begin with something which will seem a bit upscale, but I promise it’s not as fancy as it sounds. In fact, this meal cost precisely $6/person! Check it out:
Roasted pork loin chops and onion quarters w/ garlic-dill potatoes and collard greens
You will need:
- pork chops
- olive oil
- balsamic vinegar
- red-skin potatoes
- collard greens
- fresh dill
- Provence herbs (basil, oregano, thyme, rosemary, any or all of the above, etc.)
First, preheat the oven to 350° F. Put the pork chops in a baking dish with some large chunks of raw onion (I used 1/2 an onion for 2 chops). Pour a little olive oil in the pan, along with some balsamic vinegar, lemon juice (fresh squeezed is best) and lots of herbs. And salt and pepper. Cover the pan with aluminum foil. Put the chops in the oven and set the timer for 30 minutes.
While the pork is cooking, chop the potatoes into large chunks and set them aside. Also chop the collard greens into strips and set aside. If you manage to do all of this before 30 minutes is up (which you should), have a dance party in your kitchen.
When the timer goes off, take the pork out of the oven and flip the chops over. Put them back in the oven. Set your timer for 20 minutes. Move away from the oven.
Put a large pot of water on the stove to boil (for the potatoes, yo). While the water is heating, chop some garlic into itty bitty pieces. Also chop some fresh dill. Set these things aside.
Boil the potatoes until they’re done. (12ish minutes? Who knows?) While the potatoes are boiling, heat about a tablespoon of olive oil in a frying pan, then add a little bit of chopped garlic. Put the collard greens in the pan and cook them until they’re all wilted. This should take 5-7 minutes. Set them aside when they’re done.
When the potatoes are cooked, drain them. Pour some olive oil in the pan they were boiling in and swirl it around. Throw the potatoes back in the pan and stir them so they’re all coated with oil. Add some chopped garlic, fresh dill, salt and a dash of pepper. They’re done, hooray!
By now, your oven timer should have gone off as well. Take the aluminum foil off the pan and cook the chops for 10 more minutes (to brown). Then, remove them from the oven and inhale deeply. Yummmm. Serve with a nice red (a big Cabernet Sauvignon or Cab-Merlot blend is best) and enjoy!
If you did everything right, it should look like this:
IMPORTANT NOTE: If you’re feeling adventurous, try marinating the pork in a different sauce: soy sauce, balsamic vinegar, fresh lemon juice, beer (red ale or something simple), herbs, and smashed garlic cloves. MAKES ALL THE DIFFERENCE. DO IT.
Next time on Christina’s Cooking Adventures: SHRIMPS! LOTS OF SHRIMPS!