These quinoa cakesfrom 101 Cookbooks were supposed to be our dinner Sunday night. We omitted the cheese and baked them in an attempt to make them even healthier. I served them with a cucumber salad--sliced English cucumbers with homemade yogurt (1% milkfat this time) dressing (1 cup yogurt with 2 tsp. Penzey's Fox Point seasoning). This is actually Monday night's dinner after this Sunday's conversation:
Me: Oh, look! They have a Five Guys here now!
Sophie: What's Five Guys?
Me: They make really good hamburgers and french fries.
Sophie: I am a little hungry....
Not a good day to buy a bathroom scale. But I did. Mostly to keep me honest. I usually rely on how well my clothes are fitting to adjust fire with my eating habits. When you wear scrubs everyday--face it, they are basically pajamas--the muffin top can sneak up on you. I have a lot of eating planned in Las Vegas next month (Bouchon!), and I want to be down to my fighting weight.
Tuesday night we had pork chops and brussels sprouts. If you don't have spiced cider in your refrigerator, feel free to substitute plain apple cider.
2 Thick cut pork loin chops
a quantity of brussels sprouts, trimmed and halved
1 cup spiced cider
1/2 cup heavy cream
1 TBS dijon mustard
Heat a heavy saucepan over med hi heat. Season pork with salt and pepper. Cook ~2 min on each side until browned. Remove from pan. Deglaze pan with apple cider. Cook apple cider over medium heat til reduced by half. Add pork, brussels sprouts and cream to pan. Cook until cream thickens slightly, then cover and cook until pork reaches your desired temperature. I like my pork a little pink in the center, and my sprouts and pork were done around the same time. If you live less dangerously, and want your pork well done add your brussels sprouts a bit later so they don't get overcooked.
We served with a little candied turkey bacon garnish. This takes about 20 minutes to cook--start it while you are seasoning your pork.
This was ready in <30 minutes. And gone in 15.