Nothing beats fresh produce when it comes to healthy and quick meals. Boneless, skinless chicken breasts cook over low heat in a covered skillet while carrots and green beans steam in a covered sauce pan. A pat of butter, and a pinch of salt and pepper season the vegetables; fresh clipped herbs and a dash of BBQ sauce garnish the chicken. Corn on the cob cooked 4 minutes in its husks in the microwave comes out clean and ready to eat. No salt or butter necessary. Yum!
Are you a traditionalist about eating a new year’s day meal for good luck? Or are you superstitious? For me the tradition is an excuse to eat a bunch of favorite southern foods. This year’s menu will be pork chops cooked with collard greens, served with a side of Hoppin’ John. Here are the recipes:
Hoppin’ John
Ingredients:
1 cup dried black eye peas
1 cup uncooked brown rice
3 cups water
½ cup chopped onion
1 can tomatoes and green chilies
1 bay leaf
1 teaspoon Cajun spice seasoningCombine the first 4 ingredients in a 4-6 quart/liter pressure cooker and bring to a boil. Add remaining ingredients, bring to pressure, lower heat, and cook under pressure for 15 minutes.
Remove from heat, allow pressure to drop for 10 minutes, then quick-release pressure according to manufacturer’s directions. Carefully open cooker, fluff rice mixture with a fork, and serve.
Serves 4-6
Pork Chops and Collard Greens
Ingredients:
4 boneless pork loin chops
1 Tbsp. olive oil
2 cups water
16 oz. collard greens, washed, stemmed, and chopped
salt and pepper
1 Tbsp. sugar or sweetener of choice
1 tsp. apple cider vinegar
½ tsp. ground nutmegDirections:
Preheat the pressure cooker pot (use at least a 6 quart size). Brown the pork chops in oil on each side. Remove the pork chops and add salt and pepper to the chops.
Add the water to the pot, bring to a boil, then add the collard greens in bunches, allowing each bunch to wilt down. Add the vinegar and sugar to the greens. Place the pork chops on top the greens.
Secure lid, and bring to pressure. Cook for 15 minutes. Remove pressure cooker from heat and release pressure according to the manufacturer’s directions. Remove pork chops, toss the greens with salt, pepper, and nutmeg, then serve.
Makes 4 servings.
Secure lid and bring to pressure.
This menu won’t guarantee a prosperous, trouble-free 2013, but it will provide you with lots of fiber and nutrition. Enjoy!
Filed under black-eye peas, cooking, Healthful Eating, Pork Chops, Recipes, Vegetables
Delicious asparagus in five minutes? Now that’s hasty and tasty.
I love asparagus as long as it’s cooked properly. I loathe canned or limp, overcooked slime. My asparagus must be bright green and crisp, cooked tender but not too cooked. If you don’t eat asparagus, perhaps you have been a victim of the overcooked slimy variety. Give this dish a try and you might change your mind.
Why asparagus? One serving offers 2 grams fiber in only 20 calories, making it a good food if you’re watching your weight. Nutritionally rich in vitamin A and K, it also offers iron, calcium, magnesium, and zinc. Counting carbs? One serving has about 3.7.
Here’s how I cook it (and I credit TV Chef Alton Brown for the idea):
Enjoy!
Filed under Asparagus, Healthful Eating, Recipes, Vegetables
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