Yes once again it's been a number of months between posts here at Bistro 164. But it doesn't mean that we haven't been cooking up a storm here. Quite the contrary. Although last night we did order Take Out for the first time in about a year and a half from Super Happy Garden (how can you not love a restaurant called Super Happy Garden!) It was quite awesome and most delicious. According to Statistics Canada the sous chef and I are oddballs (which we kinda already knew.) 54% of Canadians eat out once a week or more. Holy moly! Can't even remember the last time we went out for a meal! And the main reasons given for those that eat out so much?: 40% say that they eat out for convenience, or they have no time to cook, or they don't like or know how to cook. Scary. Yes we will order the occasional pizza on a Friday night from down the road at Victoria Pizza- DELICIOUS! Honestly we are far too cheap the rest of the time and we can cook a way healthier and tastier meal here at home. And we are also total introverts. Once we get home, the comfy pants are on, we hunker down and we aren't leaving until the next morning. Sorry if we've ever blown you off when you've invited us out (rare but it happens on occasion.) Please know it's not you, it's us. We need to cocoon and re charge so that we can be functional for the next day.
Segue to one of my favourite chefs, Jamie Oliver. A one man crusader to get people cooking for themselves, eating healthy food, and most importantly getting the next generation to eat healthy by teaching them how to cook. As that sickeningly sucrose song from the '80's states: the children are our future. If we don't teach them what proper healthy whole food is and how to cook for themselves, our species is even more doomed than it already is.
What's not to love about Jamie Oliver honestly. Love his energy and his passion. And his usually wildly out of control hair. And that laugh of his. Adorbs. Sorry where was I?... Oh yes... One of our favourite cookbooks of his (so far) is "5 ingredients: Quick & Easy Food." And it is truly full of quick and easy recipes. If you've got a few ingredients on hand (nothing weird or exotic is required) and about 30 minutes, you can get a wholesome and hearty meal on the table during the middle of the week. So much cheaper and healthier than Take Out and Eating Out. No comparison at all. Be one of the 8% of Canadians who did not eat out at all in the past month. Put on those comfy pants, cocoon, re-energize for the next day, save a crap load of money, express your creativity and de-stress through cooking, eat a healthy and delicious meal. It would make Jamie Oliver very happy. And what's more adorable than that?! ;-)
Cheer from Bistro 164
Chickpea Spinach Pork
from Jamie Oliver's "5 Ingredients: Quick & Easy Food"
Serves: 4
Cooking time: about 30 minutes
Skill Level: Easy Peasy
Ingredients
14 oz pork tenderloin
1 x 17 oz jar of roasted peeled peppers in brine
a couple of handfuls of spinach (the original recipe calls for rainbow chard)
1 heaping tsp of fennel seeds (Mmmm fennel. Reminds me of black liquorice pipes!)
1 x 23 oz can of chickpeas
salt and pepper
Directions
Season the pork with salt and pepper. Grab a large shallow casserole pan or fry pan and heat to high. Place the pork in the pan along with a tbsp of olive oil and sear for 5 minutes, turning half way.
Drain the peppers and dice into chunks.
Remove the pork to a plate. Add to the pan the fennel seeds and peppers and fry for 2 minutes. Add in the chickpeas with a splash of water or veggie broth. Stir and bring to a boil, adding more liquid if necessary. Sit the pork back in so that it's touching the base of the pan. Pour in any of the resting juices. Cover and simmer gently for 12 minutes or until the pork is cooked. Remove the pork and let rest for 2 minutes. Throw the spinach into the pan and cook until wilted, usually only a minute or two. Add more salt and pepper to the chickpea mix if required, add a splash of red wine vinegar and/or olive oil.
Slice up the pork and serve overtop the chickpea mix.
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