Friday, October 27, 2006
Apricot Pork Chops
This was one of the first Sparkpeople recipes I made, and has become
a regular for us. The apricots (or peaches) and onions together are
pretty amazing, and we call it "sploosh" (after the peaches and onions
mixture in _Holes_ that gets rid of foot odor). I usually grill some
thin cut "breakfast chops" in the Foreman, pat them with paper towels,
and then cut them up and mix them with the apricot/garlic/onion sauce.
I think I usually forget to put the salt in and don't add green onions,
but mix some other kind of veggie in there like peas.
Spiced Pumpkin Soup
Last night I made the Spiced Pumpkin Soup for the first time, and it
is quite possibly the biggest mess I have ever made in my kitchen!
I think I only ended up with half the soup the ingredients could
make because of the amount of it left on the blender, both of my
strainers (soup was too thick for the wirey one and I had to switch
to the wider gauge plastic), the bowl I stored the first half in
after blending, the pan (I washed it out while blending to get the
sauteed onions off the bottom), the counter, the floor, the salt
shaker, a towel, and my shirt. That said, it was pretty tasty, though
the curry was a bit strong and it was pretty thick -- more like a sauce
that a soup. I think tonight we'll heat the leftover and use as a
sauce over Foreman'd pork chops. I'm not sure how well I like soups
that are just broth (like tomato soup) anyway so next I may try the