Oh, I know, it's been a while. The end of classes for the semester was such a welcome break, I forgot to do anything on the computer! However, I never stopped cooking. I started a vegetable garden:
(you should see it now!)
Grilled some kabobs:
Made some awesome steak tacos:
(key is the sauce that can double as a salad dressing. combine one avocado, 6oz fat free greek yogurt and 1/4 cup cilantro in a food processor)
Made an insane gourmet-style grilled asparagus salad:
Had time for gorgeous black bean burgers:
And even played some beer pong with sis!
Tonight we had a veggie-tastic meal. I want more vegetables, but I can't give up meat. To me, meat is another wonderful taste to add to food, one of many. So I've been trying dishes that have meat, but it isn't the solo player. The first dish was with pork. Later this week we'll try one with lamb and lentils!
Spanish Pork with Redskin Potatoes
2 redskin potatoes, cut into 1-inch pieces (we did three smaller ones)
1 zucchini (we had two for added veggies)
1 medium onion
3 tsp extra-virgin olive oil, divided
4 cloves garlic, chopped into slivers
3/4 lb extra-lean ground pork
1 cup frozen peas
1 cup frozen corn
1 tbsp sweet paprika
1 red bell pepper, minced
1 medium tomato, chopped
Juice 1/2 lemon
1/2 tsp dried sage
1/2 tsp dried thyme
sea salt and fresh ground black pepper, to taste
1 oz goat cheese
Fill a medium pot with water and bring to a boil. Add potatoes, cover, reduce heat to medium-low and cook for 10 minutes. Pierce potatoes with a knife to make sure they're tender, then remove from heat and drain.
While potatoes are cooking, saute zucchini and onion in 1 1/2 tsp oil over medium heat for 3 minutes. Add garlic and cook for another minute, stirring constantly to prevent garlic from burning. Stir in pork, peas, corn and paprika. Cook for 5 more minutes, making sure that all ingredients are evenly distributed across surface of pan.
Remove pork mixture from heat and stir in bell pepper, tomato and lemon juice. Cover with lid to keep warm while finishing potatoes.
Gently toss potatoes with remaining 1 1/2 tsp oil. Add sage and thyme and season with salt and black pepper. Place about 1/2 cup potatoes alongside quarter of pork mixture on each plate, then crumble quarter of cheese over top before serving.