This week's feature is baked boneless pork chops and stuffing, using the Campbell's Dinner Bakes kit. Five-minute prep featuring about 115 various packets and sauces. I tell you what, though, this 9x13 dish is getting the workout of its life lately!
Well, it was all really easy and came out great. No real tweaks, just a dash of hungarian paprika on the chops in addition to the crumb topping provided, and a shake of minced onions into the stuffing. It seems like not that much stuffing as a side to go with 4 chops (at just under one and a half pounds total)... but partitioned into 3 servings, each portion is only about 780 calories, which I guess you could almost call "light". Bolstered with a tossed salad and Mott's cinammon applesauce. Delicious. The applesause was such a lucky score, I picked it up absent-mindedly in Tops several aisles in advance of stumbling upon the Campbells kit and the decision to make pork this week.
A bit of a shaky picutre, but it'll have to do. I left the camera powered up overnight last night, and it eventually shut itself down, but not with very much juice left. So then it protested and quit this evening after just the one picture. Glad I got that much at least. Batteries charging even as I write this.
Pork and stuffing, applesauce, salad
Hot Foods '06: Power To The People! (Or Just Me, At Least...)
I think that I'm going to write a nice letter to the Kraft bears this year and petition my choices for the Hot Foods For 2006 list. Suggestions welcome, especially if they come with opinionated rationale. Right now this is what I've got going:
- Hungarian paprika. Ten times the spice cilantro will ever be.
- Salmon. I figure this is a shoo-in with the bears.
- Cheese. Because it's Kraft, y'know. And because shredded mozarella is the duct tape of the kitchen. Hmmm, so I wonder what the WD40 of the kitchen is then?
I need two more for a full list, and then the real jockeying can commence. Maybe cinammon can give chocolate a run for the money. Let's take some calls from the audience, then!
1 comments:
From John via Jeannie
Martin,
So Lizzy and I made dinner tonight. I had on a bunch of albums in shuffle play, including our rough mixes. Ghost came on, and I think now that the sax is overplaying. So just consider it a scratch part representing the general approach, and I'll redo it later to go with the guitar. I had Nothing Like the Sun in there too, and it's almost spooky how well Ghost goes with that.
Dinner was burritos, with salsa and guacamole. Of course our dinner included cilantro. Our recipe for salsa is just like guacamole, sans avocados. Yum yum. Which brings me to the list on your blog.
Hungarian Paprika is a keeper.
Cheese is more a replacement for chocolate than cinnamon is. Both are a *category* of food. Charles De Gulle famously asked "How can one govern a country that has more than 200 different kinds of cheese?" Both cheese and chocolate can be melted and poured on things like ice cream and nachos.
Maybe cinnamon could replace cilantro. Or better yet, garlic!
I once had a friend who put forth the proposition that any food can taste better if you put either chocolate or garlic on it or in it. After a whole dinner trying to come up with a counter example I finally hit upon it. Beer!
So beer and garlic should both go on the list. Garlic is fun to peel, and tastes great just roasted. And it helps ward off the undead.
Mushrooms! Ni ether animal or vegetable.
And then there's bread, wine and beer, all of which rely on fungi (or whatever the heck yeast is) to come into being. Cheese is in that group too. Put 'em all together in a mushroom cheeseburger.
Clementines (mini oranges from Spain!)
Bananas. One every morning, unless you don't get up until after noon.
Cheers,
John
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