Spring?

While it is starting to seem like spring in North Middle of Nowhere, there’s still plenty of winter hanging about. I’m sure I could get to my garden space now. I’d only have to high step through one to two feet of soft, slowly-melting snow. Most of that garden space is still covered in more of that slowly-melting snow, so what would be the point? However, I am starting to seriously consider breaking out the gardening catalogs to order some seeds. I’ll probably procrastinate more and end up purchasing my seeds locally.

I’ll definitely order onion sets since by the time I’m ready to get those the local stores are sold out, or the ones they have left are all mushy. I do get my tomato plants, cabbages, broccoli, and pepper plants through the local greenhouses. I spend a lot of cash on plants. It’s worth it to me to not have to slave over those. My hat’s off to the dedicated people who do run greenhouses. That is labor-intensive. Baby plants are even more demanding than actual babies. The major plus to baby plants is there are no dirty diapers to change. There aren’t 2 a.m. feedings, either.

I am, of course, still eating, which means still cooking. A couple of weeks ago I bought really thick, bone-in pork chops when they were on special. My InstaPot was put to use once again. I really liked the chops made using the following recipe. I’m not fond of breading on meats, which is a huge plus since the WLC frowns on breads and grain flours. (The next Whole Life Challenge is looming. It starts April 13. I think it is easier to stay mostly compliant so that once it starts, being fully compliant won’t be such a shock to my system.)

InstaPot Pork Chops

2 (1”) thick pork chops

2 Tbl brown sugar

1 tsp salt

1 tsp pepper

1 tsp paprika

1/2 tsp onion powder

1 Tbl butter

1 C chicken broth

1 1/2 tsp Worcestershire

1 tsp liquid smoke

Mix together the sugar, salt, pepper, paprika, and onion powder and sprinkle on both sides of the chops. Saute the chops in the butter, using the saute mode on the pot, 1-2 minutes per side. Remove the chops and deglaze the pot with the broth, using a wooden spoon to scrape up any spots that are stuck. Add the Worcestershire and liquid smoke, and mix into the broth. Add the chops back in. Put the lid in place, set seven minutes on the Manual setting. Let the pressure release naturally for 12 minutes, then use the quick release. Let set 5 minutes, and serve.

I added a minute to the cooking time since the recipe didn’t specify boneless chops.

I think I read once that meats with the bone in take a bit longer to cook. I don’t know why, probably something to do with physics, a subject I didn’t study. Anyway, the extra minute didn’t make them tough. I did use the rack so my chops weren’t submerged. I don’t make gravy as a rule, and followed that rule here.

This week I searched out a new recipe for broccoli that doesn’t use orange cheese. I’ll be ready with side dishes that will be “compliant” when the next WLC starts, just in time for Easter. Yay. I may have to cheat a little then. Who can resist chocolate bunnies? Cadbury eggs are a major temptation for me, also. Anyway, back to healthy foods:

Roasted Broccoli

4 lbs. broccoli, trimmed (8C)

4 cloves garlic, sliced

EVOO OR coconut oil

1 1/2 tsp kosher salt

1/2 tsp pepper, freshly ground

2 tsp lemon zest

2 Tbl lemon juice

1/3 C parmesan, freshly grated

Heat oven to 425°. Put broccoli on a sheet pan in a single layer. Sprinkle on garlic slices and drizzle with oil. Season with salt and pepper. Roast for 20-25 minutes, until crisp/tender and tips are browned. Toss with 1 1/2 tablespoons oil, lemon zest, and lemon juice. Sprinkle with the

cheese. Serve hot.

I cut the recipe in half since I still haven’t convinced Dennis to eat broccoli. It doesn’t grate into hot dishes the way carrots do. Sigh.

The amount of garlic wasn’t cut because I really like garlic. Actually, the only thing I cut down on was the broccoli. I really like lemon and freshly grated parmesan also. I think when I roast the other head of broccoli, I’ll use freshly grated asiago cheese. Once the challenge resumes (April 13 - you’ll hear about it, often) I’ll have to skip the cheese altogether. So I’ll sprinkle on sliced almonds, or pepitas, or pine nuts, or sunflower seeds instead. I think cauliflower roasted this way will be fantastic. Roasting improves all veggies, in my opinion.

If the sun comes out this afternoon, and it isn’t looking promising, I’ll go outside and pick up downed tree branches from the bits of lawn that aren’t still under the snow. But probably I’ll stay inside and paint rocks.

Top Photo: The roasted broccoli on a plate with corned beef and sourdough bread.  Photo by Mary Honrud