Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes that you may find taste really good!
Brrrr, baby, it’s cold outside. I thought I’d heat up my honey-pie by cooking him some lean pork spiced with a three-pepper rub, typical of Louisiana cuisine.
The finished recipe looks as if a lot of time and fuss were made. Hardly! It’s a cinch, especially if you have a steel knife sharpener in your possession. My electric knife sharpener, purchased from Cabela’s, does an excellent job getting my knives razor sharp. Therefore, I reserve my knife sharpening steel exclusively for making holes, to be used as a cavity for various stuffings, through the center of pork tenderloins and roasts.
One of my favorite recipes is stuffing a pork roast or tenderloin with a shiitake- bok choy combination and serving it over wasabi mashed potatoes. (You will see this recipe one day!) Other times I’ve combined nuts, dried fruit and sherry and stuffed the combination into the pork.
Today I’m using leftover greens in my fridge–dandelion and spinach. It takes more greens than you may expect to yield 1/2 cup of cooked, thoroughly drained, chopped greens. At least a bunch of fresh greens or a 1 pound bag of frozen greens.
If you’re not on a detox diet (like your’s truly), add crumbled bacon to the spinach and serve this with buttery grits or polenta. I had some Trader Joe’s pre-cooked Greenwheat Freekeh with I reheated and tossed with chopped peppers. Roasted sweet potatoes would be another healthy option.
