Busy Day

So I started my day yesterday at a photo shoot for myself. It was little bit weird being the focus of the shoot, but it needed to be done. I needed a new photo of me to use for media and work stuff. In the end it was very fun and hopefully the photos will be well received.

I proceeded then to get my class ready for the YMCA/YWCA of Guelph which went well and the aromas of the yummy Curry Ginger Salmon and Pork and Sweet Potato Stirfry were big hits. The focus was on cooking for one or two which many people have to deal with. I think that you should still cook for yourself and enjoy not only the food but the process of making it. So having the ingredients in your home is a step in the right direction.

Here is the one pot Pork and Sweet Potato Stirfry recipe. It also doubles for a friend if you are having company to enjoy:

Pork and Sweet Potato Stirfry
This is a meal you will make over and over again. So easy to put together and everything, meat and vegetables are all in one dish!
Makes 1 serving.

1 boneless lean pork loin chop (about 3 oz/75 g)
1/4 tsp (1 mL) each dried thyme leaves and ground cumin
1 tsp (5 mL) canola oil
1/2 cup (125 mL) thinly sliced red onion
1 small sweet potato, peeled and chopped
1 small apple, cored and cut into 12 wedges
1/4 cup (50 mL) low sodium chicken stock or apple juice
1 tbsp (15 mL) chopped fresh coriander (optional)

1. Trim any visible fat from pork chop and discard. Slice into thin strips and combine with thyme and cumin.
2. In nonstick skillet, heat half of the oil over medium high heat and brown pork slices on both sides and transfer to plate.
3. Return skillet to heat and add onion, potato and apple and cook, stirring for about 5 minutes or until onion is tender. Add stock and bring to a simmer. Cover and cook for about 10 minutes or until potato is tender.
4. Return pork and coriander, if using to skillet and stir to combine. Cook, stirring until pork is heated through and a hint of pink remains.


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