I have been insanely busy this week! When things get crazy, it's so easy to pick up the phone and call for take-out or delivery, or to heat up leftovers or frozen pre-made meals. Well, I'm not much of a fan of the take-out options in our town, we usually don't have a lot of leftovers sitting around (they rarely make it past lunch the next day), and I don't buy frozen meals. This means that dinner has to be thrown together quickly and not be too complicated with the prep. I am such a big fan of EatingWell because of this reason. They have a million recipes of semi-gourmet and off-the-wall ideas that are usually easy, quick to prepare, and awesome tasting. They use whole grains and keep up to date with sustainability issues and food education, taking on a well-rounded diet idea, which is what I usually follow anyway.
Last night was an EatingWell night, as was this evening. We had Maple-Chili Glazed Pork Medallions, Cornbread, and a green salad. While I love the flavor and texture of pork tenderloin, I have substituted boneless pork chops on occasion. I rub them with the spice mixture and grill them on the barbecue while the sauce reduces on the stove top.
Wholesome Cornbread
Preheat oven to 350 degrees.
Mix together:
1 1/4 cups stone ground cornmeal
3/4 cup whole wheat flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Lightly beat 1 egg and stir into 1 1/4 cups buttermilk and 2 tbsp canola oil. Pour into dry mixture; stir just until moistened. (Do not over mix.)
Bake 25-30 minutes. Let cool in the pan on a wire rack for 5 minutes, then serve warm.
9 servings
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