Marinated Pork Chops with Flavorful Fried Rice

DSC_0827smThe day after David and I got married we spent the day hanging out with our friends and family in Boston’s North End. We had a leisurely lunch, got drinks on the patio, and strolled through the streets of the St. Anthony’s festival. As the hours passed, our group dwindled as people left in groups and pairs to catch their trains, head to the airport, or pack up the car and hit the road. By dinner time, everyone had gone, and David and I found ourselves alone, enjoying married life together in our neighborhood for the first time. We found our way to a cookout hosted by one of the neighborhood restaurants. I’d been invited by one of the owners: an elderly man who drinks his coffee on the sidewalk outside his restaurant in the early hours of the morning, when I’m heading off to work. We’re two of the only people on the streets that early, so we recognize each other, and though we don’t know one another’s name, we say hi and wave. The week before the cookout (and the wedding), he called out to me across the street, mentioned that he was throwing a party, and suggested I stop by.

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The street was full of people, and a large grated grill was set up outside. Inside, a small band was set up in the corner, and there were coolers with beer. They grilled the pork chops in rows, slicing the meat into strips when they were just cooked through, and piling them on a large platter. People gathered around the grill with each fresh batch, taking a share, then making their way back to their beers. This was some of the best, juiciest meat I’ve had in ages. It wasn’t overcooked or tough, and it had just a touch of an oily citrus sauce that boosted the flavor just so. We felt lucky to have been invited.

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White Bean & Kale Soup with Chicken Sausage

DSC_0785smPerhaps it isn’t such a surprise to find a kale and white bean soup on a food blog smack dab in the middle of January. Not only have we been confronted with weeks upon weeks of achingly cold weather, but the recipe fits well into the content niche of post-new-year’s resolutions but pre-Valentine’s Day indulgence. But that’s not why this soup is here today. In reality, this soup was no easy feat for me. I’m actually relatively new to the “enjoying beans” bandwagon, and I’m still taking baby steps towards liking wilted greens.

But that’s one of the fun things about cooking, and eating, and growing. Our tastes buds change, and we learn to like to ingredients and new flavor combinations. A few years ago, I wouldn’t have eaten beans in any form, but I’ve been moving from one dish to the next (starting with black beans tucked into cheesy quesadillas, moving to beans and rice), and finally made my way to beans and wilted greens. I have to admit, I’m not quite there yet with the wilted greens. Just this evening David made a tomato and wilted spinach pasta for dinner, and by the end of the meal I still had some wilted leaves on my plate. But I’m working on it, and trust me, this soup works.

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(Slightly Spicy) Black Bean Soup

DSC_0452sm2013 was a busy year. The first eight months were dominated by my internship, followed by studying for and taking the Registered Dietitian exam (I passed! woo hoo!), and settling in to my role as a clinical dietitian at both the hospital and an eating disorder clinic. During the midst of all that, I somehow managed to plan a wedding and a honeymoon. David and I celebrated the start of our new lives together with a festive wedding filled with family and friends and a honeymoon through California’s wine country and San Francisco. It was a great year, but here’s hoping 2014 brings some stability, tranquility, and down time.

But in case 2014 turns out to be just as eventful as last year, we’ll keep making quick and easy dinners like this soup. I developed this recipe last summer, but it fits better as a mid-winter meal.

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Tofu Pan-Fried Rice

DSC_0755-finalsmI’m not big on new year’s resolutions, but as we start the new year, I do have one goal that I’d like to work on during the coming months. I’d like to take the flavors of my sauces to a higher level. I hope to learn about new flavors and ingredients and experiment with ways to incorporate them into familiar dishes or some of my old favorites. And I want to start using flavors and ingredients that I’m familiar with in bolder, more confident ways.

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