Quick and Delicious Pork Sandwiches

Springtime.  Birds tweeting. Flowers blooming. Warmer Weather (sort of!).  The school year is starting to wrap up and I am doing some manic planning for completing the curriculum and getting kiddos ready for those dreaded state mandated tests.  The garden is coming back to life and needs my attention. We have graduations and birthdays and...life is so full and we are so blessed!

That means that dinner needs to be fast and, of course, delicious too!  Springtime is the perfect time for Cooking Light Magazine's annual quick issue - 40 meals in under 40 minutes.  This year they out did themselves with main dishes paired with some rotating and out-of-the-ordinary sides

On one of our particularly crazy nights we tried the Soy-Marinated Pork Sandwiches with the Soba Noodle salad. 

Soy-Marinated Pork Sandwiches with Soba Noodle Salad - Cooking Light 4/13

Wow!  What a lot of flavor in a short period of time!  It took less than 30 minutes to put together.  Hubby, as chief dishwasher, was especially happy with this dish because it didn't even make much of a mess.

Soba Noodle Salad

The Soba Noodle salad is chock full of veggies and has a light tasting soy dressing.  I put it into Weight Watchers and it comes up at just 4 points for a generous 3/4 cup serving.

The pork sandwiches have a quick sweet and savory marinade and are topped with colorful carrot ribbon quick pickles.
The sandwich with the carrot topping came up to 7 points - all included: bun, pork and carrot topping.

I served it with some melon and it made a delicious and filling meal.  

So Cooking Light to the rescue again!  A perfect meal for a busy Spring weeknight!

Link to the recipes here:

Soy-Marinated Pork Sandwiches

Soba Noodle Salad

Working on the "slow blouse"

Got a bit of time today and made some progress on the sleeveless blouse I cut out right before Easter. It's coming along, but still needs a few tweaks. I think the fit could still use a bit of refining but I'm learning a lot about how to fit myself again.

Here us a preview of the blouse draped over Donna the Dressform...

Southern Living Hummingbird Cake

My middle daughter and I teamed up to make this updated version of the Hummingbird cake originally published in the February 1978 issue of Southern Living.

I did the baking and she did the amazing frosting and decorating!

Southern Living's updated Hummingbird Cake - April 2013

I'll keep this post short because the recipe is long...The cake takes multiple steps over a couple of days, but no one step takes too much effort or time.  
And it is sooo worth the effort!

Since my sister is adamantly opposed to bananas,
my daughter whipped up some chocolate cupcakes
for the left over frosting.

The garnish on top is a mix of lavender from the yard that is just starting to come out of its winter sleep and some rosemary that had a few purple blooms.

My Sous Chef

My mother, the master of beautiful table settings, grew rye grass and baked bunny cookies for place cards at each setting.

Today was back to work.  It was such a nice Easter that the glow carried me all through day today!  

Happy Easter everyone!

35th Anniversary Hummingbird Cake

Southern Living Magazine April 2013

Cake:

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 2 cups diced ripe bananas (about 3 medium)
• 3 large eggs, beaten
• 1 cup chopped toasted pecans
• 1 cup vegetable oil
• 1 (8 oz) can crushed pineapple, undrained
• 2 tsp vanilla extract

1.  Preheat the oven to 350 degrees.  Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened.  Pour batter into 4 greased and floured 9 inch square or round cake pans.  

2.  Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (at least 1 hour).

3.  Spread Cream Cheese custard filling between layers.  Spread Browned Butter Frosting on top and sides of cake.  Chill 1 hour before serving.  Store in refrigerator.

Cream Cheese Custard Filling:

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 3 large eggs
• 1 1/2 cups milk
• 1 (8oz) package cream cheese, cubed and softened
• 1 Tbsp. vanilla extract

 Whisk together first 2 ingredients in a heavy saucepan; whisk in eggs and milk until smooth.  Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness.  Bring to a boil, whisking constantly; boil, whisking constantly, 1 minute.  Remove from heat, and whisk in cream cheese and vanilla until cheese melts.  Cool to room temperature (about 1 hour).  Place plastic wrap directly on mixture(to prevent a film from forming), and chill 6 to 24 hours.

Browned Butter Frosting (Double the recipe if you want to do the basket weave design)

• 1 cup butter
• 1 (16 oz) package powdered sugar
• 1/4 cup milk
• 1 tsp vanilla

1.  Cook butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown.  Remove pan immediately from heat and pour butter into a small bowl.  Cover and chill 1 hour or until butter is cook and begins to solidify.

2.  Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar.  Beat at low speed until well blended after each addition.  Stir in vanilla.

Easter Tables Are Sooo Much Fun!!!

All my little chicks are home in the nest for Easter so all work on the sleeveless blouse has stopped to make way for family Easter traditions.  I was a bit stressed/sad about not getting any sewing done this Spring Break, but ended up letting it go and living in the moment.  And...what a reward! First, I spent two amazing days reconnecting with one of my closest friends (my college roommate) and with my grown up daughter in Norfolk,

When I got home, I knew that I would not have the kind of uninterrupted time that I like to have for sewing so I relaxed, let it go, and ended up having great fun setting up the Easter tables, decorating, and meal planning a bit before the kiddos arrived on Friday. When the kids walked in the door, I was totally in the Easter mood and ready to just...be together.  What started as a stressor turned out to be such an Easter Blessing!

Cute little nests picked up for a song!

My roommate and I visited so many cute little shops jammed packed with adorable spring decorations!

I picked up a few little goodies and a lot of decorating inspiration and went to work on our tables here at home.

A mix of old and new Easter decorations for the Breakfast nook

I decided to go for a more monochromatic theme for the Dining Room inspired by an adorable little Country French store we visited.

Spring!

Today was a perfect Holy Saturday.  It started with a nice long walk with my oldest daughter and a family breakfast.  Then, baking with my sous-chef middle girl (cake pictures tomorrow!).  In the afternoon we had egg dying with my sister's family and my cousins on my sister's sunny deck (Did I mention that the weather was perfect!).  It ended with a delicious beef brisket dinner with all my children around the table. (I'll post the recipe and pictures the next time I make it because it was delicious!)  

Tomorrow is Easter Sunday.  I am looking forward to Easter Mass with the whole family together and another wonderful feast with the whole extended family at my parents' house. 

I felt like I sort of wandered through this lent with no real direction, then at the last moment, when I wasn't even looking, the lesson was so clear.  Take time to stop and focus on the things that really matter.  Recognize the blessings that surround you each day. The biggest blessings are often the everyday moments that can slip away without notice if you are not careful.  

Happy Easter everyone!  

Wishing each of you days full of everyday, ordinary blessings!

Snow Day Spring Break Sewing

For my sewing friends...I did manage to get a bit of sewing in today - after lesson planning and laundry, etc...

I have not had the courage to work with a full bust adjustment for a pattern yet and have mainly done the cheater version of using a stretch fabric and adding a bit to the side seams.  That usually doesn't give the best results unless there is a lot of ease built into the pattern.  Especially as I have been losing weight, most of me is getting smaller while the "girls" are pretty much the same.  The days of buying patterns to fit my bust have to come to an end.  Then I found:  

Simplicity 1886

I have heard about and seen the patterns with cup sizes built in and have been dying to try one just to try the fit.  I have had this pattern pattern and fabric for some time, but other project beckoned and then it was winter.  Now with Spring officially here, I decided it was time to jump in.  

Today I decided to take this project nice and slow and made a muslin (something I am usually too impatient to do - I just tissue fit and hope for the best!).  I figure that I have plenty of time to play with this since Spring does not seem to be in any great hurry to get here!

Whew!  I look crazy good on days off!  Haha!

The fit was pretty good just cutting a straight size 16.  I needed to add a little to the waist area to accommodate my super-straight-no-waist shape, but just about 1/4 inch  - not too bad.  

I also cut the real fabric today - realizing that this blouse has a center front seam and that the design on the front would need to be matched and I'd have to be careful about design placement with this print.  I think I got it...Keep your fingers crossed!

Center front seam taped together for patter matching

I might get to some sewing tomorrow...we shall see.  I want to be patient with this one - remembering that I can take my time with it - Looks like it will be another boots and sweater day again tomorrow!

Turkey Sausage with Tomato Sauce and Polenta

Well...  I am supposed to be on Spring Break, but is sure seems more like Winter Break! 

The view from my window this morning.

So if it is going to feel like winter, I guess that we need a warm and filling dinner.  The Turkey Sausage and Tomato Sauce with Creamy Polenta from Clean Eating Magazine (3/13) fit the bill perfectly!  

A little saucy. A little spicy.  Warm and nice and filling.

Turkey Sausage and Tomato Sauce with Creamy polenta and minted zucchini.

Since I am trying to get in some sewing in between the usual chores and lesson planning that somehow tries to sneak into every break, I wanted something fast, but healthy.  This dinner was on the table in 20 minutes flat!  And that included the sautéed zucchini with garlic and mint.

My husband voted this a do-over and it got my vote too!  It is a great weeknight meal because it goes together in such a hurry, but tastes long-simmered.  And...326 calories for a 2 cup serving!!! 

Try it and tell me what you think...Do-over or once was enough?  

Turkey Sausage and Tomato Sauce

Clean Eating March 2013

• Olive Oil Cooking Spray
• 12 oz sweet or hot low-fat turkey sausage, casings removed and crumbled
• 1 yellow onion, thinly sliced
• 1 green and 1 red bell pepper, thinly sliced
• 3 cups jarred all-natural marinara (Be sure to read those labels!  Sugar can run from 2g/serving to 8g or more/serving!)
• Pinch red pepper flakes
• Sea salt and fresh ground pepper to taste
• 1 cup finely ground cornmeal
• 6 fresh basil leaves coarsely chopped

1.   In a medium pot, bring 3 cups water to a boil.

2.  Mist a large nonstick skillet with cooking spray (while not on the heat!) and heat the pan on medium-high.  Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes.  Transfer to a paper towel-lined plate

3.  Return pan to medium-high.  Add onion and peppers and cook, stirring frequently, until softened, about 4 minutes.  Return sausage to pan and stir in marinara sauce.  Bring to a boil, then reduce heat to medium-low and simmer for 6 minutes, until thickened slightly.  Add pepper flakes and season with salt and pepper.

4.  While sauce is simmering, whisk cornmeal into boiling water in a slow, thin stream, stirring constantly with a wooden spoon, until incorporated.  Reduce heat to low and continue to stir polenta for 5 to 8 minutes, until thick.  Season with salt and pepper as desired

5.  Divide polenta among serving plates and top evenly with sausage mixture.  Top with basil.  I also added a touch of grated parmesan - because cheese makes everything better!  :-)

Serves 4

Steak Salad with Dates and Blue Cheese

The weather turned warm for a split second yesterday and we decided to make something light and summery and grilled.

Steak Salad from Clean Eating Magazine

I found some amazing grape tomatoes in the store this week.  Aren't they beautiful!  It just made me think of summer.

These are not touched up.
They were really that red!  And Sweet too!

This recipe was fast, easy and makes 4 generous servings so by the time dinner was made I had lunch packed!  Cannot beat that.

Remember that I am a teacher so having a lunch packed is an obsession for me.  It is critical cafeteria avoidance!  

Although it is a salad, it has steak and blue cheese so it feels more like a hearty meal.  This one was definitely a do-over for us.

Steak Salad 

with Medjool Dates and Blue Cheese

Clean Eating March 2013

• 3 Tbsp fresh lemon juice, divided
• 1 tsp chile powder
• 1 tsp ground cumin
• 1/4 tsp each sea salt and fresh ground black pepper
• 8 oz flank steak (I used more - where do you find an 8 oz flank steak???)
• Cooking Spray
• 1 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 2 tsp honey
• 8 lightly packed cups baby arugula
• 8 lightly packed cups baby spinach
• 1/4 sweet onion (such as Vidalia), thinly sliced
• 1 cup grape tomatoes
• 3-4 pitted and chopped dates
• 2 oz blue cheese, crumbled

1.  In a large bowl, whisk together 2 tbsp lemon juice, chile powder, cumin, salt and pepper.  Add steak and rub seasoning into meat.  Mist both sides of steak with cooking spray.  Set aside.

2.  Prepare dressing:  In a small bowl, whisk together remaining 1 tbsp lemon juice, oil, vinegar, Dijon and honey.  Set aside.

3.  Grill the steak until desired doneness (145 degrees is the USDA recommendation)  Transfer to a cutting board, cover loosely with foil and let stand at least 3 minutes. (Clean Eating has you sear it in a skillet, but isn't food so much better on the grill - and - no dirty pan to clean!)

4.  In a large bowl, toss arugula and spinach with dressing.  Divide greens, onion, tomatoes and dates between serving plates.  Thinly slice steak into 1/4 inch strips against the grain.  Divide steak and blue cheese evenly over each salad.