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Location: Peoria, IL, United States

Monday, October 26, 2009

Quick Well-Rounded Meal

Can I just say that I LOVE Cooking Light? I first discovered it while standing in line in the grocery store. I was just spreading my foodie wings, while at the same time struggling with the 20+ post engagement pounds. The photos in the magazine are gorgeous, and the recipes are perfect for a growing culinary mind. They focus on fresh ingredients, some that are familiar, but they also encourage you to branch out. This month's issue had a new section with full meal plans laid out in a certain time limit--great for a weeknight when I don't necessarily feel like spending hours cooking. (Ironically, I made this on a Sunday.)

I didn't do much to these recipes, I did add a marinade to the pork, as I think chops tend to run on the dry side. I also added the same spice mix to the potatoes.

Spice-Rubbed Pork Chops
Adapted from Cooking Light October 2009

New Day Meadery Semi-Dry Plum Mead
Worcestershire Sauce
Garlic Salt
Ground Coriander
Ground Cumin
Brown Sugar
Lemon Juice

2 Boneless Pork chops
1/8 tsp garlic salt
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp brown sguar
1 1/2 tsp olive oil

Heat skillet over medium high heat. Rub spice mixture into pork. Add oil to pan, swirl to coat. Add pork to pan, spice side down. Cook 2 minutes or until browned. Turn pork over, and cook 4 minutes or until done.

Roasted Sweet Potatoes
Adapted from Cooking Light October 2009

Cut 2 large sweet potatoes into 1 inch cube. Combine potatoes with olive oil and more of the same spices used for the pork chops. Arrange in single layer on a baking sheet. Bake at 500 degrees for 20 minutes until done, turning after 10 minutes.

Lemon Green Beans
Adapted from Cooking Light October 2009

Steam 8 oz green beans until crisp-tender. Toss with 1 tsp olive oil, 1 tsp grated lemon rind, adn 1/4 tsp salt.

Note--There's this new law about disclaimers that I have to start following--Cooking Light is not paying me for this post, this is my own opinion. I just really like their magazine and I'm a loyal subscriber. You'll see their recipes a lot on my blog but I'm in no way affiliated with them.

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