Friday, April 16, 2010

loaded baked potato with cumin carrots and pan fried pork chop

I made this dinner last Friday before I went out and it was super easy. It also adhered to my favored meal formula: meat + starch + veggie = dinner. Yay. In a twist on a meal my parents have made countless times, I made a simple pork chop, a baked potato, and some cumin roasted carrots. It was easy, homey, and utterly satisfying.

pork, potato, carrot

The star of the meal, believe it or not, was the baked potato. I had gotten some fairly small red ones from the food co-op, so I poked holes all over the largest one and popped it in the microwave on the baked potato setting. I also set the toaster oven to 350 degrees so I could finish it off in there. I fried up a little bacon and chopped up some scallions to sprinkle on top. I also had some sour cream I was going to use, so I decided to try using this cool bacon horseradish dip that Laura got me in Florida. I just mixed a small amount of the mix into some sour cream, and it was instantly a delicious dip. I'm not generally a proponent of powders and prepared foods, but this was actually pretty tasty and the company claims to sell natural foods. I don't want to know what's in it, but I'll definitely eat it again, haha, as well as the cucumber dill variety.

purple potato with bacon horseradish sour cream dip

The potato itself turned out wonderfully. I had never had baked a potato that was anything but a boring yellowy white inside, but this little beauty was a lovely shade of purple. So cool. I love loading lots of stuff in my potatoes, so this was definitely a winner, haha.

A couple of hours before I started cooking, I defrosted a pork chop I'd had in the freezer for awhile. I decided to prepare it as simply as possible, partially because I felt damn guilty about all the sour cream and bacon. (Of course, I was cooking the bacon and the chop in the same pan at the same time, so I probably shot myself in the foot there...) Nathan's stepmom, Patricia, had gotten me this awesome pink Australian salt for my birthday, and although it's really cool, it's also the sort of thing that almost feels too good to actually use. However, the label suggests using it on meats, so that is just what I did, along with some freshly ground pepper. I cooked on fairly high heat and it turned wonderfully golden brown.

The third thing I made was these cumin roasted carrots I had recently stumbled across on a food blog. With all the moving we've done recently, I've had ample opportunity to familiarize myself with the forgotten contents of my pantry, including a bag of cumin seeds. Tossed with olive oil oil, salt and pepper, my cumin seeded carrots were like crispy sweet potato fries after 35 minutes in the oven at 400 degrees. If I were you, I'd check these puppies after 25 minutes because they cooked way faster than the recipe claimed. That being said, these were awesome and I am definitely going to continue making them with my surplus of food co-op carrots. I also tossed in some of my chopped scallions, which made for nice if unnecessary addition.

All in all, it was a very successful meal, and it gave me plenty of fuel for my Friday night fun.

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