Since you all seem to be interested in what the crazy cat lady is cooking these days, here was tonight’s meal.
Made the usual garden salad that we are now addicted to and pretty much have every night just changing the dressing around, but usually just olive and vinegar with some seasonings (thanks for all the vinagrettes!), but half fresh spinach, half romaine, kalamata olives, a bit of diced red pepper, mushrooms, tomatoes, avocado, and some artichokes. The ingredients are all there and no need to explain, but one thing you really have got to do is drain the artichokes because brined artichokes are just laden with sodium, so I always soak them to get some of that out.
For dinner, the 1980’s were calling, and I made a pork roulade. Had a pork loin in the freezer that I found on sale a couple months ago, so I thawed it out and then butterflied it. The stuffing consisted of:
1 flash frozen bag of spinach (thaw it and mince it)
2 artichoke hearts (also minced, and remember to drain all the damned salt)
a couple ounces of feta cheese
1/2 minced vidalia
chiffonade some basil
a touch of salt and pepper
Mix that all together, then spread it evenly across the the butterflied loin, roll it up, and tie it with butcher’s string. I then used my dutch oven on the stove top, put a touch of olive oil in it, and got a good sear on all sides, and then cooked them for an hour at 350. I use my little Breville convection oven for everything, so I just lined the rack with aluminum foil, and then every fifteen minutes I was able to go in and use a spoon to ladle the juices over the top to keep it moist all the way around.
When it is done, take it out and let it sit for a few, then with your carving knife, and slice it into portions.
I couldn’t figure out what else to make, so we just had a little cottage cheese and pineapple as a side, which we eat a great deal, too. Good stuff.
Oh. Here is how to dice a red pepper. That isn’t exactly how I do it, because his way requires five knife strokes (cut off the top, cut off the bottom, slice down the middle, and then two carving motions). I just stand them upright on the cutting board ad make four downward slices and basically create a box around the innards. Same amount of waste, one less motion, both of which are important when you spent times doing hours of prep work.
Here is how to mince.
Here is how to chiffonade basil.
Here is how to butterfly and use the butcher’s strings on a pork loin.