He marinated them in tamari soy sauce, a tiny splash of vanilla extract, olive oil, a sprinkle of cinnamon, and cracked black pepper. Guaranteed to make your kitchen smell like spice cake. And don't discount the humble Foreman: our chops turned out tender, juicy, and perfectly cooked when the thermometer registered 140 degrees F. Here they are with their co-stars, lentils and kale:
The kale is simple, hearty, and delicious. Mr. Mac sauteed it with a splash of apple cider vinegar, a couple of teaspoons of olive oil, and a pinch of salt. The lentils were cooked in a mixture of chicken stock and water (a two-and-a-half-to-one ratio of liquid to lentils), with mirepoix (one stalk celery, one carrot, and one small onion, diced) that we sweated in a little olive oil until soft. We also added one bay leaf and a shake of Italian seasoning to the pot and simmered the lentils until tender, about 30 minutes. I always wait until after my lentils are cooked to salt them; salting the cooking liquid can make the lentils tough. We seasoned ours to taste and piled on the kale and chops. Mmmmm. A delectable dish of greens, lean protein, and fiber. Good and good for you.
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