Thursday, November 1, 2012

Pork and mashed potatoes

We ate an early dinner (~5:00 pm) and we ate food I would associate with grandparents. We had pork and green peppers stuffed with mashed potatoes. I was a little out of practice because we rarely make meat at home. I was happy with how it turned out.

3 Pork sirloin cutlets about 4 oz each

The topping
As usual measurements are approximate
2 Tbsp dijon mustard
1/4 tsp molasses (honey would be great too)
1 tsp diced dried rosemary 
1/2 tsp red wine vinegar (other vinegars would be good too)

Spread a little of the topping on each side. Cook 1 minute on each side on a high to seal in the juices. Lower temperature and cook about 3 more minutes per side adding a little more spread each time you flip.

Healthy Mashed potatoes

2 lbs potatoes

1/2 tsp butter
1 medium onion

1/4 tsp butter
2 cloves garlic
1 tsp diced dried rosemary
1/2 tsp cumin
1/2 tsp better than bullion
1 cup water 

1/4 cup heavy cream 

Dice the onion. Heat a pan with 1/2 tsp butter and add onion. Caramelize the onion. While the onion is caramelizing boil potatoes until ready for mashing.
While this is going melt 1/4 tsp butter in a sauce pan over medium heat. Add the garlic and cook for a about 2 minutes. Add the rosemary and cumin, mix and cook for 1 minute. Add the water and better than bullion. Simmer until everything else is ready, perhaps adding a bit more water if much of it boils off. 

Mash potatoes with broth and heavy cream. Add in the caramelized onion and enjoy.

I put the mashed potatoes in halved green peppers which I had pre-cooked a bit, topped with cheddar and cooked on 400 for about 20 minutes. I think it would be even better with tomatoes, but the tomatoes at the grocery store were very under-ripe.