COOKING FOR ONE OR TWO: CAULIFLOWER & LENTILS /PORK CHOP WITH CREAMY BEANS 🌞

[justaprogressive]

FOR TWO

Rosemary Cauliflower & Lentils



HEART HEALTHY
DIABETES FRIENDLY
ALLERGY FRIENDLY
GLUTEN-FREE
LOW CALORIE

PREP 10 minutes
COOK 8 hours

The flavor of fresh rosemary holds up beautifully during
long, slow cooking. Its earthiness is offset by the brightness of
lemon and subtle sweetness of roasted garlic for a flavorful
and satisfying vegan dinner.

1 cup cauliflower florets
1 cup lentils
1 tablespoon fresh rosemary
1 tablespoon roasted garlic
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
⅛ teaspoon sea salt
Freshly ground black pepper
3 cups low-sodium vegetable broth
Juice of 1 lemon
¼ cup roughly chopped fresh parsley

1. Put the cauliflower, lentils, rosemary, garlic, lemon zest,
and olive oil in the slow cooker. Season with the salt and black pepper.

2. Pour the vegetable broth over the cauliflower and lentils. Cover and
cook on low for8 hours.

3. Just before serving, drizzle the cauliflower and lentils with the lemon
juice and sprinkle the parsley over the top.

NUTRITION TIP High-fiber foods such as lentils have been shown to
help lower blood cholesterol and may reduce your risk for heart disease.

SUBSTITUTION TIP To ensure this recipe is Allergy Friendly and Gluten-Free,
use gluten-free low-sodium vegetable broth.

From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two

***************************************************************

FOR ONE

PAN-FRIED PORK CHOP WITH CREAMY BEANS AND GREENS


PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES

This is such a hearty yet balanced dish; cannellini beans become extra
creamy when simmered and stirred with a butter-based pan sauce, and
they pair nicely with the pork and delicate greens. Splashing vinegar
over the dish just before serving adds brightness without causing the
Swiss chard to brown.

1 (6-ounce) bone-in pork chop (not thick-cut)
Salt
Freshly ground black pepper
1 medium shallot, cut into thin rings
1 tablespoon plus 1 teaspoon avocado or other high-heat oil, plus more for
shallots
2 garlic cloves, thinly sliced
2 or 3 stalks Swiss chard, stems thinly sliced, leaves torn
¼ cup chicken stock or broth
¼ cup cooked, canned white or cannellini beans, drained
1 to 2 tablespoons cold unsalted butter, cubed
1 teaspoon apple cider vinegar

1. Pat the pork dry with paper towels. Season both sides liberally with
salt and pepper. Set aside.

2. Toss the shallot lightly with oil in a microwave-safe bowl. Cook on
high, stirring every 30 seconds, until light golden brown, 2 minutes.
Transfer them to a paper towel–lined plate to drain.

3. Heat 1 tablespoon of oil in a cast-iron skillet over medium-high heat
until it is shimmering. Add the chop and cook it until it is brown and
cooked through, 3 minutes per side, or until the internal temperature
reaches 135ºF (temperature will rise another 10 degrees while
resting). Transfer it to a serving plate.

4. Reduce the heat to medium and add the remaining 1 teaspoon of oil.
Add the garlic and Swiss chard stems, cooking them until they are
soft and fragrant, 2 minutes.

5. Add the stock and scrape up the browned bits. Add the beans and
bring to a simmer. Cook until the liquid has evaporated and the
beans are tender, 3 minutes. Add the greens in the last minute or so
of cooking to wilt them.

6. Remove the skillet from the heat and allow it to cool slightly. Using
tongs, top the pork chop with the greens. Add the butter, 1 cube at a
time, to the skillet, stirring until melted and creamy. Spoon the
mixture around the pork. Season with pepper and splash the vinegar
over all. Top the pork with the crispy shallots and enjoy.

From "30-Minute Cooking for One"
https://www.goodreads.com/book/show/58315150-30-minute-cooking-for-one

Take care of yourself!

[Callalily]

1. The cauliflower and lentil

recipe sounds really good. Another way to make cauliflower.