Cookins

Brendan frequently nags me to start a recipe blog, since I love to cook so much. I do not do this because most of the recipes I cook are not my own, there are ones I have found (and generally modified).

Tonight, however, I cooked a meal of my own devising (although I did sort of borrow the spices from that chicken curry recipe, but that’s because they were here in the house). It was geared specifically to help the cold I have right now. Here are three recipes for you…

Sage and Ginger (if I were a tea snob I’d call this an infusion, but I’m not a tea snob) tea

4-5 fresh sage leaves
bunch of grated ginger (maybe 2 teaspoons or a tablespoon)

Put the sage and ginger into a tea infuser, pour over boiling water, steep for at least 30 minutes. Not very exciting, I know, but it really makes my throat feel a lot better. It’s very yummy with honey.

Fried Banana Yogurt Goo

We tried fried bananas the other night at Brendan’s and they were delicious! I threw on a variation. This serves one.

1 banana
cinnamon
plain yogurt
honey
vegetable oil

Pour about a 1/4 to 1/2 inch of vegetable oil into a smallish skillet. Heat on medium-high. Cut up the banana and sprinkle the pieces with cinnamon. Fry the banana slices in the oil, a minute or two each side. Transfer to a bowl. Cover the bananas with plain yogurt and then pour on some honey. Mix it up with a spoon.

The yogurt dish was so I would have something to rescue my mouth from…

Clear-your-stuffed-nose-right-up Pork Chop (this also serves one)

1 pork chop
olive oil
Chopped onion (I used 1/4 of a great big red onion, half of a medium onion would probably do fine)
2 cloves of garlic
1-2 Tablespoons of grated ginger
1-2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2-3/4 can of crushed tomato (I ended up using one can, but it was a bit much) salt
pepper
1/2 cup water
steamed rice for serving

Heat olive oil in a medium skillet and brown the pork chop, about 5 minutes each side. Move the chop to a plate. Add onions to the skillet and brown them, about 5 minutes. Add ginger and garlic and stir. Add coriander, cumin, turmeric, and cayenne. Add the tomatos,water, and salt and pepper to taste. Return the chop to the skillet. Cover and cook until the chop is cooked through, like 10-15 minutes, until the temp inside is 160 degrees. Flip it over once or twice during this time, and add water if the tomato stuff starts getting too pasty. Serve over rice.

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