|Lucas with Brother Henry|
Speaking of which, we made:
Grilled Pork Chops with Garlic Lime Sauce,
and Black Bean and Tomato Quinoa
Pork Chop Ingredients:
1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2 inch thick) boneless pork chops*
*(I had the butcher cut the chops in half to make them 1/2 inch thick)
|Pat chops dry then season with salt and pepper|
|This here is the special sauce|
And now the Black Bean and Tomato Quinoa:
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon olive oil (epicurious says vegetable oil, but I try to stay away from that stuff.)
1 teaspoon sugar (obviously, I'd like to stay away from this too, but I figure it's only a TEASPOON, live a little!)
1 cup quinoa (wash thoroughly)
1 can (14-15 ounce) black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped (optional, can certainly substitute with your favorite type of onion or no onion at all)
1/4 cup chopped fresh cilantro
Whisk together lime zest, juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Now, epicurious has these very intricate directions for making quinoa, with a sieve, a towel, a table saw! But I just prefer to keep it simple and make my quinoa with water, 2 to 1, it's quick, easy and delicious.
Once the quinoa's ready, you add it to the dressing in the large bowl and stir until all the dressing is absorbed. Then add the remaining ingredients, the beans, tomatoes, scallions and cilantro, salt and pepper to taste.
These two dishes really compliment each other well, it's hearty and tasty, but you can add to it if you like. As you can see, I sliced up some avocado on the side, but you can steam some broccoli, make a salad, whatevs, you decide.
Try it, you'll like it. And now I must repent...do Jews repent?