Friday, July 01, 2005

You'll never guess

I actually cooked tonight. I know, I know, it's been awhile, but I actually cooked. It was pretty simple really and nothing special, but it counts as cooking as far as I'm concerned.

I sauted a few pork chops and large onion in a little peanut oil for 10 minutes, then deglazed the pan with a little white wine. While that was cooking, I diced some celery and added it to 2 cups of Stove Top Stuffing mix, 2 table spoons of butter and a cup of water. I nuked that for, I forget how long but it was for however long the package said to nuke it. I took the pork chops out of the pan and put them on a dish. Then I poured about 3/4 cup of Jack Daniels BBQ sauce over the onions and finished cooking them, which was for about 5 more minutes, I think. I had to do that because I forgot to put the onions in with the pork chops. Once the onions were done, I put them back in the pan and scooped the onion and BBQ sauce mixture over the the top. Next I spooned the stuffing around the pork chops. I covered the pan and turned down the heat to low and finished cooking them for however long it took me to finish my gin and tonic and nuke a package of frozen peas.

Barbara hadn't eaten since breakfast so I shared the pork chops with her, we had two of them. When Brian came home, which wasn't too long ago actually, about 12:45, he ate the leftover pork chop and stuffing. He doesn't eat peas so they are still in the refrigerator. I think I'll make a rigotta omelet with them tomorrow night if I remember to stop and buy the rigotta.

For the last few months I can count on one hand, how many times I've actually cooked. But what's the point? Brian works six days a week, usually from 2:00 till 10:30, so he's almost never home when I eat. You never know when Barbara's going to eat. Her caregivers have been feeding her when she's hungry, and you never know when that will be. Most of the time she eats lunch late in the day before I get home from work. Lately it's been 3:00 or 4:00.

So who feels like cooking for one? Not me, that's for sure. That's why I don't cook.

So what do I eat you ask? It's either anything I can get delivered, frozen somethings or one-step packaged meals like tuna helper, but mostly frozen. But that is all in the past because tonight I actually cooked.

Any suggetions for a pork loin? I thawed it out and need to cook it before it goes bad. I was thinking something with a large can of cling peaches. What do you think?


Lucky Pink said...

Have you ever looked on You can find anything on there, and you can also adjust the recipes to accomadate just one person...

BTExpress said...

Thanks for the suggestion. I'll look it up.

Anonymous said...

Oh my...and he cooks too.
Mary from PC

booklover9191 said...

Here is a wonderful recipe that may tempt Barbara to eat a bit more...I was a Pampered Chef consultant for a year and this recipe won raves! Maybe even you and your son will like it! LOL.

Zucchini Deep Dish Pie

1 package (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard


4 cups thinly sliced zucchini (3-4 small)
1 cup coarsely chopped onion
2 tablespoons butter or margarine
1 garlic clove, pressed
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh parsley
2 eggs
2 cups (8 ounces) shredded mozzarella cheese

1. Preheat oven to 375°F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller™, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.

2. For filling, slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in Family (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.

3. Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.

Yield: 8 servings

Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 16 g, Protein 12 g, Sodium 650 mg, Fiber 1 g

©The Pampered Chef, Ltd. 2005

BTExpress said...

Sounds good, thanks. I just cleared it with my son and he says go for it. He's asst mgr in the produce dept at a grocery store so I trust his opinion.

Anonymous said...

Did you try it yet? LOL.