Monday MmmMmmMmm: Pork Roast, Potatoes and Green Beans

I am NOT a morning person.  I know this admission completely shocks some of you….not!  But what will shock you is that I was up at 6:38 a.m. this morning…and I had all my prep work done for dinner by 9:00 a.m!  I don’t know what happened; but I find it’s best not to question a morning of good fortune.

When my eyes opened at 6:38, my first inclination was to slam them shut and go back to sleep for another few hours, but after drinking a few sips of coffee and reading a few pages of the book in which I am currently engrossed; I hopped out of bed and started cooking.  I started by slicing a bunch of potatoes (white, red and sweet) into very thin slices and stacking them in little piles like decks of cards.  I put the decks of potatoes on their sides into mini loaf pans I had sprayed with cooking spray and spooned about 1 Tbsp of butter over each one.  I then topped them with minced thyme, kosher salt and pepper.  I baked them about 3/4 of the way in the morning, knowing I would finish cooking them just before Jeff arrived home from work.

Potato Decks in Mini Loaf Pans

Potato Decks with Butter Thyme Salt and Pepper

Potato Decks Baking

Just before I finished prepping the potatoes, I set a large pot of water on the stove to boil.  After the potatoes were in the oven, I began cleaning green beans and by the time they were clean, the water was boiling so I slipped the beans into the water and prepared an ice bath to shock them after blanching.  I cooked the beans for approximately 4 minutes and removed them directly to the ice bath to cool – not only does the ice bath stop the cooking immediately, it also maintains the bright green color of the beans.  After they were cool, I spread them on a sheet pan I had covered with a towel, gave them a quick pat to dry them, and slid the pan into the fridge to keep the beans cool.

Ice Bath for Green Beans

Blanched Green Beans in Ice Bath

Green Beans Drying

With the green beans and potatoes prepped, I turned my attention to the pork roast I had pulled out of the freezer to thaw over the weekend.  The first thing I did was make parallel cuts across the top of the roast about 1 inch deep so that the seasonings I would slather onto the roast would penetrate deep into the meat.  I then dried the roast with paper towel, seasoned it with salt and pepper, and set it into a hot roasting pan containing olive oil to brown.  The sizzle of the cool meat hitting the hot pan was mesmerizing and the smell of the meat browning was heavenly.

While the meat was browning, I raced out to the garden (don’t tell my mom I walked away from the stove) to pick some onions, which I washed, peeled and cut into wedges.  After the meat was browned on all sides, I dropped the cut onions and some cherry tomatoes into the roasting pan and slathered the meat with some sun-dried tomato butter I had in the fridge.  I had previously made the butter for another recipe and had some left-over.  In addition to butter and sun-dried tomatoes, the concoction also contained parmesan cheese, herbs, lemon zest, salt, pepper and garlic.  Like the potatoes, I slid the roast into the oven and cooked it part way, knowing I would finish it just before Jeff walked through the door.

Browned Pork Roast Surrounded by Onions and Cherry Tomatoes

Roast Slathered with Sundried Tomato Butter

The rest of the day was filled with exercise, showering, grocery shopping, balancing the checkbook, uploading some photos from my camera to my computer, cleaning the kitchen, vacuuming the downstairs, etc.  By the time I got everything done it was time to reheat the potatoes and the roast.  While they were reheating, I cut the green beans into bite-sized pieces and made a light apple cider vinaigrette to serve over the cold beans.

Everything was coming together nicely when Jeff got home.  He had just enough time to change his clothes before we sat down to eat.  My final step of preparation, which I did while Jeff was changing clothes, was to whir up the pan drippings and softened onions and cherry tomatoes with an immersion blender to create a nice sauce for the roast. The good news is there is enough sauce that we will also have some later in the week over the spaghetti squash I couldn’t resist buying at the farm stand yesterday.

I haven’t had spaghetti squash in years and am already plotting how I will ‘love my leftovers’ when I make it!  I think there will be some beans for protein and some green veggies (perhaps the other half of the bag of green beans or some broccoli) added to the sauce that will top the squash.  We’ll see what inspiration comes….

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Dinner was great – well-balanced, colorful, and filled with flavor.  Like my friend Marisa, I love Mondays – particularly when they include a Monday MmmMmmMmm!  TGIM!

 

A Healthier Comfort Food

The lunch I made today was so good that I just had to tell you about it.  I woke up too late for breakfast (darn), so I didn’t get to have my oatmeal (I have been on a kick lately).  So I thought to myself, “Oatmeal?  I could do oatmeal for lunch, but I don’t want anything sweet.”  That was like a challenge to myself….which I think I overcame quite nicely!

So I ended up making pizza style oatmeal – a great way to satisfy a pizza craving without having the crust.  I also added a few healthy things that you can easily “hide” in oatmeal!

I made a regular serving of oatmeal and added:

  • 1 tsp. ground flax-seed (a good source of Omega-3’s, fiber, and it helps lower cholesterol (particularly the LDL (the bad cholesterol) among other things))
  • 1 tsp. chia seeds (high in protein, fiber, magnesium, calcium, and Omega-3’s)
  • A healthy grind of black pepper
  • A handful of grated cheddar and parmesan cheeses
  • An ounce-ish of ham (that I diced) – I didn’t have pepperoni, which would have been my first choice
  • 1 Tbsp chopped sundried tomatoes
  • A sprinkle of pepitas
  • A sprinkle of chopped fresh parsley

It was DELICIOUS, warm and satisfying!!!  It really did taste like pizza…..AND it kept me full until about 5:00 p.m.  Who could ask for anything more?