"C’mon Baby Light My Fire"

4 Jun

In the kitchen, that is….

I promise to get to the review of Savor tonight.

 

I’m cheating on the first entry of the day with a re-post of sorts.

This meal makes both the man and woman happy in our house, which isn’t always easy. I’d be content without eating meat at most meals; he can’t imagine a meal that doesn’t have something that once moo-ed, oinked or clucked (insert other animal noises here) as the foundation for the meal. I respect his vantage point on this as we both were raised in the Midwest, where meat is the centerpiece of the meal. That doesn’t mean it has to always be this way… especially now that we’re living in SoCal with a surplus of health-crazed foodies. I say that with the utmost love, SoCal-ers.

Cue picture and recipe! (courtesy of Women’s Health)

Asian Salad with Vietnamese Pork, Maureen Callahan, R.D.

This healthy salad is heavy on the B vitamins (biotin, thiamin, niacin, and riboflavin)

    • 1 (12 oz) pork tenderloin
    • 1/4 tsp salt
    • 3 Tbsp lime juice
    • 3 Tbsp sugar
    • 1 clove garlic, minced
    • 2 Tbsp fish sauce
    • 6 c shredded coleslaw mix
    • 1 1/4 c thinly sliced scallions
    • 3/4 c chopped fresh cilantro
    • 1/2 c lightly salted chopped peanuts
  1. Preheat oven to 400°F.
  2. Place pork on a foil-lined baking sheet; sprinkle with 1/8 teaspoon salt and cook until thermometer registers 160°F, 20 to 24 minutes. Let meat rest for 10 minutes. Cut meat crosswise into four sections and then shred.
  3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
  4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.

The “damage” per serving: 300 calories, 13 g fat (2.8 g saturated), 581 mg sodium, 24 g carbs, 5 g fiber, 25 g protein 

I like this recipe because the meat content isn’t the main attraction, even though it’s present. If you don’t like meat substitute tofu or try it without meat. I have not yet tried it, but I think a more hearty white fish, such as tilapia, could stand up well with the other ingredients. The flavors, such as fish sauce (please don’t smell it, just add it to your sauces and eat) cilantro and lime juice shine more than the meat for me. Watch the salt content in the recipe… it can be a little high. And if you like heat throw in a diced jalapeno. Bonus – this recipe takes under an hour from start to finish.


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