jmcquown wrote:
> Pork sirloin cutlets
> Steamed cauliflower florets
> Butter beans
>
> I marinated the pork cutlets as I would for a flank steak... teriyaki
> sauce, crushed garlic, onion (I used dried minced as I didn't have an
> onion), a sprinkling of ground ginger, some crushed dried thyme and a
> dash of lemon juice. I browned the "cutlets" (which is merely another
> name for pork loin chops, sans bone) in a skillet. Poured the marinade
> over them. Covered and simmered on low heat, about an hour. They
> weren't all of even thickness so I shifted them around a bit and added a
> little water when the sauce started to cook way down. Simmered until
> fork tender. Yum!
>
> I thought about making rice (due to the gravy aspect) but really didn't
> feel like making it. Besides which, I had rice with dinner on Friday at
> Ruby Tuesday's after picking John up at the airport. The cauliflower
> and butter beans worked nicely.
>
> If you can find Margaret Holmes brand canned butter beans (and if you
> *like* butter beans), please do give them a try:
>
> http://tinyurl.com/dydu5yo
>
> I buy them at the dollar store for about $.50 per can. They're very tasty.
>
> That was our delicious, albeit unconventional, Easter dinner.
>
> Jill

Speaking of nontraditional... I made up a "thing" with many kinds
of mushrooms (my daughter having decided that mushrooms deserve to
be a food group), egg, and a bit of tofu topped with unagi.
Strawberry-rhubarb for dessert. Not good. Should have stuck with
my usual pie/crisp, albeit a lower-carb (or LC) version. No, the
unagi is not LC. I told my daughter she had to take all of the
orts. (Today was mostly veggies, some chicken, cheese, a bit of
fruit for me.)

--
Jean B.