Aa
Using smaller meat portions...
Hey all;
Anita is in a "program" through the VA to try and shed some excess, some of which is a side-effect of her medications...so, we're watching portion control much more now than previously. We're also trying to make supper filling, but the smallest meal of the day, so...cook just 1 serving apiece of the entree.
What I made last night, yields 2 (generous) servings:
Foodstuffs: 1/2# thinly sliced pork loin (4 pieces) - with a little fat left on during trimming (about 1/4"), 1/2 c diced Portobellas, 1/4 c ea diced celery and red onion, 1/2 c ea semi-sweet white wine and water, 1 T Worcestershire sauce, 2 T corn starch, 2 T olive oil, 1 T sweet butter
Method: Season the pork with the Worcestershire. In a heavy saute pan over medium high flame, melt the butter and oil together. Cook the pork lightly on both side until they have a few touches of golden brown; remove and place on a plate, keep warm. Add-in the mushrooms and veggies, sweat until the onions just turn color. Add-in the wine and bring to a boil. Dissolve the starch into the water and whisk into the pan, add the pork and any plate juices back in, stir...simmer on low for 10 minutes.
Serve over extra wide egg-noodles, which are lightly buttered (1 T to 2 c noodles).
Sides: steamed spinach dressed with lemon juice and olive oil, carrot slices dressed with honey and ginger powder
We shared a bottle of Fuller's ESB (an English "bitters" ale).
For dessert: warmed apple dices with crushed walnuts and maple syrup
Anita is in a "program" through the VA to try and shed some excess, some of which is a side-effect of her medications...so, we're watching portion control much more now than previously. We're also trying to make supper filling, but the smallest meal of the day, so...cook just 1 serving apiece of the entree.
What I made last night, yields 2 (generous) servings:
Foodstuffs: 1/2# thinly sliced pork loin (4 pieces) - with a little fat left on during trimming (about 1/4"), 1/2 c diced Portobellas, 1/4 c ea diced celery and red onion, 1/2 c ea semi-sweet white wine and water, 1 T Worcestershire sauce, 2 T corn starch, 2 T olive oil, 1 T sweet butter
Method: Season the pork with the Worcestershire. In a heavy saute pan over medium high flame, melt the butter and oil together. Cook the pork lightly on both side until they have a few touches of golden brown; remove and place on a plate, keep warm. Add-in the mushrooms and veggies, sweat until the onions just turn color. Add-in the wine and bring to a boil. Dissolve the starch into the water and whisk into the pan, add the pork and any plate juices back in, stir...simmer on low for 10 minutes.
Serve over extra wide egg-noodles, which are lightly buttered (1 T to 2 c noodles).
Sides: steamed spinach dressed with lemon juice and olive oil, carrot slices dressed with honey and ginger powder
We shared a bottle of Fuller's ESB (an English "bitters" ale).
For dessert: warmed apple dices with crushed walnuts and maple syrup
Oh trying to be good eh ...... My Dh made a Pork Pie yesterday like an English Melton Mowbray, he got it from the Web...big calories though, we seem to have got back to eating more than turkey ...
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