The Veggie Nazi...

So...I hope no one takes offense to the title of this entry...it's credited to my family and their sense of humor...let me explain!

My sister Amanda stopped by last night to visit after work...right at dinner time.  I was not preparing a meal, so I offered her left overs...she's family, so that's an okay thing to do!  I ended up giving her our exact lunch, which I'm posting recipes for today, but our discussion led to recipes, eating habits and this blog.  During our discussion she brought up that fact that in our family, she is lovingly called "The Veggie Nazi"...insisting we always include a vegetable side dish (and usually preparing it) at every family dinner.  You see, Amanda is the type of person who is ALWAYS trying new recipes and new foods.  Constantly introducing our family to new types of foods, but especially vegetable preparations.  Now, in most families, a vegetable at each meal wouldn't seem out of the norm, but in ours it was.  The "vegetable" we at most was canned corn, followed by other canned vegetables.  "Why?" you might ask....well, I'm not exactly sure.  My mom and I have discussed this occasionally and I think it comes down to the fact that she was raised eating mostly canned vegetables, and they were never an important part of the meal.  Now, I've eaten many meals prepared by my Grandma...and vegetables have never been celebrated.  Most veggies she does prepare are hidden in a casserole and covered in cream sauce or cheese.  I suppose some of the basis behind it may have to do with cost factors....fresh produce is expensive and it spoils fairly quickly....a can of corn practically lasts forever! 

So back to my original thought, my sister....I wondered, while laying in bed last night, why vegetables are so important to her???  When did she decide to make them a centerpiece to her cooking???  When did she decide to insist on sharing her love for fresh, deliciously prepared vegetables with her family??  I'll need to ask her those questions to find out....but the conclusion I came to had to do with her willingness to be adventurous in her cooking.  She has a "no limits" type attitude when it comes to trying new foods and new recipes...she's constantly searching for cooking inspiration all around her.....her love for cooking has given her a new habit...a healthy eating habit, something she's passed along to her family...including my children.  So I guess what I'm saying is, I reinforced my original thoughts that little changes can make big impacts, changing your thinking about trying new things (or old things in new ways) can change your whole life, and the lives of those around you.  I thank my sister for sharing (and sometimes forcing!!) her love for vegetables on our family....and I also insisted that she work on some recipes that I can share here...how could she say no, right??? 

So that leads to the recipes today.  It was a chilly April day yesterday, so the food that sounded good to me was more "fall food"...strange how that happens, huh??  So I went with an apple glazed pork chop, sweet potato chips and a beautiful fresh herb salad.

Apple Glazed Pork Chop

4-6 pork chops (I used boneless)
salt and pepper
2 T olive oil
1/3 c unsweetened apple sauce
1 c water
1 T honey
1 T soy sauce
1 T apple cider vinegar
1 T olive oil
1 granny smith apple, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, chopped
cinnamon

Season pork chops with salt and pepper.  Heat olive oil in skillet, add pork chops to oil and brown on each side.  Add apple sauce, water, honey, soy sauce and vinegar to pork chops.  Simmer at medium heat for about 20 minutes, or until pork chops are cooked through.  Remove chops, set aside.   Remove cooking liquid and set aside.  Add olive oil to skillet and heat.  Add apple, onion and garlic to pan, cook until they begin to soften. 

Apple mixture just before re-adding cooking liquid

Return cooking liquid to apple mixture and reduce head.  Simmer for 5-7 minutes, until apples are at desired softness. 

I served the apple mixture over the pork chops...but my husband said he'd prefer it on the side...I don't see the difference...but I guess I'll serve it on the side from now on!!

My side dishes were simple:

an herb salad with blue cheese, dried cranberries and almonds and sweet potato chips. 

Here's the sweet potato recipe:

Sweet Potato Chips

2-3 sweet potatoes, thinly sliced
olive oil
salt

Preheat oven to 350.  Clean sweet potatoes, slice thinly.  Brush a baking sheet with olive oil, and arrange sweet potatoes in single layer on the pan, sprinkle with salt.  Bake at 375 for 12-18 minutes (depending on thickness of chip) until edges begin to pull away from the pan and they are lightly browned. (potatoes will crisp as they cool) Cook potatoes in batches.  Place in airtight container to store. 

I cooked my chips at a little higher temp, but I found that they were a little difficult to keep from burning.  I think a lower temp and longer cook time would help produce a more consistent chip. 

So that's that...my fall/spring dish that took items I enjoy, and make them in a new way...trying new recipes.  My request to you...post your new food/new way recipe in the comments...help me get some inspiration!!!