Cauliflower, Pesto, and Eggs

Sounds weird, but it was tasty.

Cauliflower Puree

1 head cauliflower
1 tbsp Smart Balance
salt and pepper to taste
1 cup water

Fill pot with 1 cup of water. Affix with steamer basket. Bring to a boil. Peel leaves off of cauliflower. Cut out core. Break apart cauliflower florets and place in steamer basket. Cover and cook about 10-12 minutes until cauliflower is tender, but still retains some bite. Retail liquid. Put cauliflower in a large bowl, add smart balance, salt, pepper, and a bit of the water. Puree with an immersion blender. If you want the consistency to be more liquid, add more water and puree.

Fancypants' Mixed Pesto

1 bunch Italian parsley
1 package spearmint
1 large box Italian basil
Hemp seeds
Pine nuts (pinolas)
1-2 tsp Lemon Zest
3 garlic cloves
Red pepper flakes
Salt and black pepper
2 cups olive oil
1/2 cup Parmesan, pecorino Romano, or other hard Italian cheese, shredded.

Place garlic cloves and lemon zest in food processor bowl. Blend. Measure out hemp seeds and pine nuts according to your taste. Toast seeds and nuts in a skillet until golden brown. Add to bowl. Blend again. Wash parsley, spearmint and basil. Remove stems and place in food processor bowl. Add cheese. Blend. Slowly drizzle olive oil into mixture until it reaches a consistency you like. Taste and add salt, black pepper, and red pepper to taste.

Fry 2 eggs, over-easy, for each serving. Place cauliflower puree in the center of a plate. Put eggs on top, then top with pesto. Serve.

You can do virtually any protein in place of the eggs: chicken, pork, beef, tofu. Experiment and have fun.

Use the leftover pesto as a topping for pasta, a spread for sandwiches, etc...

Pork Chops with Collard Greens

I have been trying to eliminate as many "bad carbs" from my diet as I can. See, I tend to gain weight in my belly and I know that there is a link between simple sugars and belly weight gain. So, I have vowed to drastically reduce my consumption of those things. Last night, I made a virtually carb-free and pretty tasty dish involving collard greens and pork chops.

Sauteed Collard Greens with Pork Chops
(Serves 3 with some extra greens)

2 large bunches Collard Greens
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp olive oil, separated
2 tbsp butter
1-2 tbsp Sherry vinegar, or any vinegar you like. Should be robust in flavor.
3 center-cut, bone-in pork chops
Salt and Pepper
Creole Seasoning

Wash and dry the collard greens. Cut out the stems and chop into 1-2 inch pieces. Roll the collard green leaves and slice to make strips.

Heat a large, deep skillet or pot on medium heat. Add 1 tbsp olive oil and all of the butter in the pan. When the foam subsides, add the garlic and onions and salt and pepper to taste. Give a stir, and then cook, covered, for at least 10 minutes, stirring occasionally. Add the chopped stems and cook for another 10 minutes, until tender. Add the collard greens in bunches, adding more as the previous greens wilt, and stir throughout. Add a bit more salt and pepper if desired, along with the vinegar, cover and cook for at least 15 minutes, stirring occasionally.

While the greens are cooking, season the pork chops with creole seasoning and pepper on both sides. Add the remaining olive oil to a large, non-stick skillet and heat to medium-high. When the skillet is hot, add the pork chops (you may have to cook them in batches if your skillet is too small). Cook for about 2 minutes on each side to get a nice sear. Lower the hear to medium and cook for another 3-5 minutes on each side until the chops are cooked through.

Serve pork chops on top of a bed of collard greens.

Welcome!

I'm starting this blog to help me commit to several lifestyle changes I really, really, really want to make. I hope to share with you food finds, recipes, restaurant reviews, exercise tips, and more. Maybe it will get boring and I'll abandon the plan, but maybe not...