Thursday, May 31, 2007
This recipe uses several different spices and herbs. One of my favorites is thyme. When I looked up thyme, I saw that the proper name is Thymus vulgaris. This made me laugh because, being in medical school, it made me think of a skin condition called pemphigus vulgaris. Okay, enough of that...back to thyme! Thyme mainly contains phenol and carvacol in different percentages based on the time (!) of year. Thyme originated in Southern Europe and is now grown all over Europe and the US. One of my favorite ways to use thyme is on squash...SO good! In addition to tasting good, thyme is apparently an antiseptic, antispasmodic, tonic, and carminative (apparently refers to an antispasmodic used against consipation and flatulence - here's a list of others if you're interested). Well, that may be more than you wanted to know about thyme, but you have it if you want it! In addition to thyme, this recipe uses dry mustard, ground ginger, and garlic. With all of these spices and herbs this is a perfect entry for this weeks Weekend Herb Blogging being hosted by Kalyn. Stop by on Sunday and see all the other entries. Now to the recipe....
Marinated Pork Roast
1/2 cup soy sauce
1/2 cup dry sherry wine
2 cloves garlic, minced
1 Tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon thyme
1, 4-5 pound pork loin roast, boned, rolled and tied (I just use what Kroger sells - already boned and round)
Combine first 6 ingredients. Place roast in large clear, plastic bag. Pour in marinade and close bag tightly. Marinate 2-3 hours at room temperature or overnight in refrigerator (Both work equally well). Remove the meat from marinade. Place on rack in a shallow roasting pan or a baking dish that the roast fits in - I don't have a rack and it cooked fine without one. Roast COVERED (This is a change from the original recipe - this keeps it tender and moist) at 325 degrees F for 3 hours or until meat thermometer registers 175 F. (I cooked for 3 hours and it was perfect). Baste occasionally with marinade during last hour of roasting time (Well, I didn't do this). You can use the juice in the pan for gravy if you want. My family usually serves this with potatoes au gratin, veggies, and fruit. This night, we had sweet potatoes, green beans, and rolls.
Tuesday, May 29, 2007
(Mixed Salad recipe from Lebanon)
Break 1 pita bread round, toasted or dried, broken into small pieces.
Chop in bite-size chunks and combine with bread in large bowl:
1 large cucumber
1 onion - I used 4 green onions
2 medium tomatoes - I used 4 ripe from the vine tomatoes
1 medium head lettuce - I used 2 cups pre-shredded lettuce
Chop finely and add to salad:
¾ cup parsley
¾ cup mint leaves
¾ cup purslane (optional, I think because it is hard to find) - I didn't use
2-3 cloves garlic
½ tsp salt
Juice of one lemon - I used 3 T lemon juice
½ cup olive oil - I used 1 T and 3 T water because I saw this as an option from another recipe AND I ran out of olive oil! OOPS!
Add dressing to salad. Toss well and serve.
PS - I just bought a new cookbook yesterday and it has a cornbread panzanella...I may beat Cate to it! ;-)
Monday, May 28, 2007
1. You seem very close with your family. Have you always been close or is
this something that has come about as you were an adult?
Well, this is something to think about. I think we've always been close. I enjoy being around them and they always encourage me in what I do and pray for me daily. I think that being in medical school, in an apartment has made me realize what a blessing they are to me. My parents are such awesome examples to me of what a husband and wife should be and what parents should be. This year they moved from our hometown of 23 years in Clinton, MS to Jackson, TN. That was really hard for me but I think I appreciate home even more now! Mama and I talk almost every day and definitely e-mail if we don't talk. Daddy doesn't really talk on the phone but "keeps up" with me through this blog (ROSES!!!!!!). So, we've always been close, but I think have gotten closer over the past couple of years.
2. How on earth do you find time to study for medical school and run a food
That is a good question! Sometimes, my study breaks are used to write posts. This second semester I seemed to get busier and posting was more infrequent. I'm afraid that next year will be even worse, as I will be at the hospital most days all day. We have to go around and see all our patients before rounds, which are sometimes at 8. Hopefully, I'll still be here cooking and posting! I really enjoy it and cooking is a pleasure for me...if only I had more people to cook for!
3. You seem to cook a lot of healthy dishes on your blog. What food if it
had no calories would you eat all the time?
Hmmmmm...this really is a hard one! There are foods that I don't make for myself but will eat other places, but those truly are not foods I would want to eat all the time. I guess I would have to say dessert! I don't eat dessert that often but do enjoy it. As you can see from my blog, I also like making it! However, usually when I make it, it's either for someone else or I eat one piece and then no more. My other thoughts were peanut butter, cheesy stuff, and fried foods...oh, maybe fried foods!
4. You are a Southern gal. What is your favorite "Southern" dish?
I LOVE cornbread...I guess if I went with a "Southern" meal, I would say either fried catfish (which I now usually get grilled), turnip greens (recently discovered as yummy) but not cooked with ham hocks, I just don't like that!, and cornbread or a yummy vegetable dinner! Those are great!
5. What kind of doctor do you want to be(meaning, what will your specialty
be) and did you always want to be a doctor?
OH! I want to be a pediatrician. Last summer I worked in the ambulatory clinic at my hospital and absolutely loved it. I mean, I get to play with babies, take care of little sick kiddos and make them better, and encourage parents. Given, there are some times when the parents can be hard to deal with and when 6 year-olds don't want to have their throat swabbed for strep test (if you close their nose, they'll open their mouth!), but in the end it's rewarding and most kids get better. I've been told by MANY people that they can see me doing that and I have the personality for it, so I can't WAIT for my pediatric rotation, which, unfortunately, is my last rotation NEXT April!
Did I always want to be a doctor? WELLLLLL, when I was little I said I was going to be a nurse but found out they practiced giving shots on each other and quickly gave up that idea. This year I practiced drawing blood on a classmate and she did the same to me! Can't get away from it! In sixth grade, I thought I'd be a physical therapist. After about eighth grade, I don't think I really knew what I wanted to be, just that I liked science and math. I went to college and majored in chemistry and minored in math...all while having medical school in the back of my mind. My concerns were over the time that it takes to complete training and the time required during that training. You see, I wanted (and still desire) to have a family - to be a wife and a mama - and didn't see how medical school and being a physician would work with that.
So, my junior year, I took medical physiology and loved it. It was hard but I enjoyed learning how the body worked. I came to the conclusion that God was calling me to go to medical school and serve Him through being a doctor. I just decided one day, that's what I'm going to do...I have to. After that, I had such a peace that I was doing the right thing and have not doubted it since. I am SO excited about what is to come in my life and how I'm going to be able to work with people, encouraging them and hopefully helping them get better.
So, now you know some more about me...what about you? Do you want to be interviewed? Here are the directions:
1. Leave a comment saying, “Interview me.”
2. I will respond by emailing you five questions. Beware, I may ask personal questions! Please make sure I have your email address.
3. You will update your blog with the answers to the questions.
4. You will include this explanation and offer to interview someone else in the same post.
5. When others comment asking to be interviewed, you will ask them five questions.
Saturday, May 26, 2007
Tuesday, May 22, 2007
Wednesday, May 16, 2007
Raspberry Balsamic Chicken
4 boneless, skinless chicken breasts*
1/2 cup red onion, chopped
1/3 cup seedless raspberry preserves
3 T balsamic vinegar
Cut any excess fat from the chicken and pound to a uniform thickenss (this is my hint!!!, they cook much faster and easier this way). Sprinkle with small amount of salt and thyme. In a heated skillet, saute onions (in cooking spray or olive oil) until translucent. Add chicken and cook on each side for 6 minutes or until juices are clear and the inside isn't RAW! Remove chicken and put on serving plate. Put preserves and vinegar** in skillet and heat until preserves melt. Pour over chicken and enjoy. Serve with veggies and fruit. Leftovers are great on a salad.
*Our breasts were big, so I cut them in half...I mean, they were REALLY HUGE!
**I feel like I've forgotten something but I don't have the recipe here...this is from my head. I'll check and add it if I left something out.
Tuesday, May 15, 2007
Saturday, May 12, 2007
Monday, May 07, 2007
Panzanella adapted from Cooking Light
2 1/2 cups (1/2-inch) cubed French bread
2 cups (1/2-inch) cubed tomatoes (about 2 tomatoes)
1/4 cup sliced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt (I forgot to put this in , but I know that it would enhance the flavor)
3 teaspoons balsamic vinegar
1/2 cup chopped fresh parsley
Preheat oven to 325°. Place bread on a jelly-roll pan. Bake at 325° for 10 minutes or until lightly browned.
Combine tomatoes, shallots, oil, vinegar, and salt in a large bowl. Cover and let stand at room temperature 2 hours. Stir in bread cubes and parsley. Serve immediately.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING: CALORIES 71(28% from fat); FAT 2.2g (sat 0.3g,mono 1.3g,poly 0.3g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 23mg; SODIUM 193mg; FIBER 1.4g; IRON 1mg; CARBOHYDRATE 11.6g
Thursday, May 03, 2007
Whenever Mama is asked to take a dessert somewhere, this is what she takes. It's always well recieved and is pretty easy. This is the only chocolate cake (fully chocolate) that I'll eat. I'm just not a big chocolate dessert fan. But my favorite part of this cake is the bottom part that sticks to the plate! Cut someone else a piece and I'LL eat the "goody!" In honor of Mama, this is my entry for Food Fight this month. Stop by on Monday to see all the other entries.
Chocolate Chip Pound Cake
1 yellow cake mix
1 cup oil
8 oz. (~1 cup) sour cream
1/4 cup water
1 small box chocolate pudding
1 cup chocolate chips
Preheat oven to 325 degrees F. In a mixer, mix all ingredients together until well combined. Be sure to stir to the bottom to be sure everything is well incorporated. Pour batter into prepared bundt pan. Bake for one hour or until knife comes out clean when inserted into the middle. Allow to cool. Remove from pan. Serve with ice cream and chocolate syrup (optional).
Tuesday, May 01, 2007
1 cup sifted flour
1/2 teaspoon salt
3 T water
1/3 cup shortening