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A Little Advice

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Here’s the thing about successfully cooking for your family: never stop doing it, no matter how busy you are working, socializing, helping the kids do their homework, watching sports, or hanging with your wife. Whatever it is you do with you life, make sure cooking is as a central part of it as breathing.

As I write this, I have a pot of stock on the stove that I’ve been trying to get into the freezer for the past week. Maybe when I finish this post, I’ll ladle it out into quart containers and finally put it away. Or maybe I’ll just stick it in the fridge again for a few days. I just boiled it, so it should be fine, either way. And someday I’ll be ecstatic to have the stock on hand.

How do I know? As sure as the sun rises in the east and sets in the west, there's nothing better than a fully stocked larder. This evening, I didn't have time to cook, and I was overjoyed to have leftover Harried Dad’s Aloo Gobi and roasted pork loin on hand. I had whipped up those things the night before, when I had a bit more time, and all I did was make a bit more (actually twice as much) as I needed. You can do it, too.

Quick and easy Aloo Gobi
  • 1 head cauliflower, cut into 1 inch florets
  • 1 potatoes, cut into small cubes
  • 1 twenty-eight ounce can of peeled tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 1 cup frozen peas
  • 1 tsp. whole cumin seeds
  • 1 tsp. cumin powder
  • 1 tsp. turmeric
  • 2 tsp. coriander
  • 1 dash cayenne pepper
  • 1 cup boiling water
  • salt and pepper to taste

Heat the oil in a large pan.

When it is smoking, add the cumin seeds and cook for about twenty seconds.

Add the remaining spices and then the potatoes and cauliflower.

Stir to coat the vegetables with the spices.

Add the tomatoes and the water and simmer until the potatoes are soft, about twenty minutes.

Add the peas and cook until they are defrosted.

Serve and garnish with chopped cilantro.

Roast Pork Tenderloin

 

  • Olive Oil
  • A bit of Garam Masala, about a teaspoon
  • A bit of mustard, to taste
  • Salt and pepper, to taste
  • 2 pork tenderloins, about 2 lbs


Turn on the oven’s broiler.
Mix the olive oil and the spices and the mustard in a bowl.
Lay the pork on a roasting sheet and coat with the mixture.
Put the meat under the broiler for about ten minutes a side, until it browns.
Cook it to an internal temperature of about 150 degrees, which will leave a little pink but be safe to eat.

Note: This makes great, low-fat sandwiches when put on bread with caramelized onions.

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