- fresh ground black pepper to taste
- butter
- vegetable oil
Adapted from Madhur Jaffrey’s Step-by-Step Cooking
- pork sirloin chops
- water
- vegetable oil
- Marinade:
- soy sauce
- white vinegar
- bay leaves
- coarse ground black pepper
- chicken stock
- almond meal
- thick boneless pork chops
- salt/pepper for seasoning pork chops
- half and half or milk
- Vege-sal or slightly less than 1 tsp. salt
- fresh ground black pepper
- olive oil
- balsamic vinegar
- sugar
- salt and fresh ground black pepper for seasoning pork chops
- olive oil
- Dijon mustard
- olive oil
- finely minced garlic
- finely grated Parmesan cheese
- salt
- balsamic vinegar
NUTRITION ESTIMATE Per Serving (a generous 1 cup), without/with anchovies: 223/227 Calories; 7g Tot Fat; 3g Sat Fat; 12/14mg Cholesterol; 596/670mg Sodium; 32g Carb; 7g Fiber; 6g Sugar; 9g Protein.
WEIGHT WATCHERS Old Points 4, PointsPlus 6
ALANNA’s TIPS & KITCHEN NOTES
Baby spinach is too tender for cooking, better to use “curly” spinach. It does require careful washing to remove all the grit from growing.
I like the idea of this for a hearty breakfast. Before adding the feta, scoop out four wells in the tomato mixture and slip an egg into each one. Place in a 200F oven until the eggs are almost cooked to the desired doneness. Top with feta and return to the oven for a last minute or two.
- olive oil
- tomato paste
- red pepper flakes
- diced tomatoes
- water
Serve with this cabbage: http://www.recipething.com/recipes/show/37365-braised-cabbage and this cauliflower: http://www.recipething.com/recipes/show/37363-cauliflower-fritters
- chili flakes
- whole cumin seeds
- Kosher salt
- chicken legs
- chicken thighs
- c4 tablespoons canola oil
- cinnamon sticks
- fresh or dried bay leaves
- olive oil
- homemade beef stock or low-sodium beef broth
- fresh ground black pepper to taste
- lean ground beef
- finely minced garlic
- dried thyme