Sage rubbed pork chops with cinnamon apples and stir-fried grated sweet potatoes

I know, it's been two months since I've had an entry.  Bad Natalie.  Fall was a whirlwind.  My busy September and October took their toll on my waistline and wallet.  I'm pretty sure that I put on 3 or 4 pounds, but refuse to step on a scale.  Additionally, Christmas with all of its expenses is quickly approaching which includes two plane tickets to Mexico City to visit the in-laws plus a live in house-sitter to take care of our two kujos and our 20 lb. attack-cat.  Cha-ching.  I promise to take lots of food pics and report from Mey-heee-koe.  And if any of you have any suggestions about where to eat in Mexico City, drop me a line. 

So, my point is that the next six weeks I vow to be cooking at home.  More specifically I vow to be making relatively healthy meals so that I don't look like a Baluga next to my beautiful, older, skinny, sisters-in-law.  

On the the recipes!

Pork Chop with Cinnamoin Apples

Source - Cooking Light

Now stop that internet!  Don't gag at the mention of cooking light.  True, some of their recipes are aweful, but there are some goodies in there.  

Ingredients

Dry Rubbed sage

salt

pepper

4 boneless pork loin chops

1 tsp butter

4 peeled sliced apples

1 Tblsp brown sugar

1 tsp fresh lemon juice

0.5 tsp ground cinnamon

Instructions

1.  Season pork chops with salt and pepper, coat with sage

2.  Cook pork chops in large skillet

3.  Melt butter in skillet

4.  Add apples, brown sugar, lemon juice, cinnamon, and a dash of salt

5.  Saute until just soft

6.  Serve apples atop pork chops

Grated stir-fried sweet potatoes

Source:  The Minimalist, NY Times

So I saw this idea for stir fried sweet potatoes one of Bittman's articles.  Love that guy.  This is my new favorite way to prep sweet potatoes.  I changed the seasoning because I didn't want to add more butter to my meal, and because I didn't want to over-do it with the sage (see recipe above).  So, I took his suggestion and just sprinkled with a bit of soy sauce.....SOOOOO GOOOOD.  The taters were all carmelized, and savory, and a little sweet.  Can't wait for my leftovers tonight.

My ingredients

4 sweet potatoes, peeled and grated

1 Tbsp olive oil

salt

1 Tbsp low-sodium soy sauce

Instruction

1.  Heat oil in large skillet

2.  Toss in taters, sprinkles with salt and soy sauce

3.  Stir occaisionally until done (maybe 5 minutes)

Yukon Gold Mashed Potatoes

Technically speaking, I do not use a recipe to make mashed potatoes. However, this recipe from Gourmet resembles what I usually improvise as the most delicious mashed potatoes on the face of the planet (providing you use enough butter and salt). Most importantly, it's got a description of the proper mashed potato method.

Ingredients
2 lb Yukon Gold potatoes (preferably large)
1 1/2 teaspoons salt
2/3 cup whole milk
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon white pepper

Special equipment: a food mill fitted with medium disk, or a potato ricer

Directions
Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.

Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.

Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

Chipotle Smashed Sweet Potatoes

I love sweet potatoes. Bernardo does not. This is a recipe that we feel equally enthusiastic about. These were also a favorite of many at my last job as I would bring them to potlucks. Serve with just about any meat. Sweet, spicey, and smokey make for a delicious flavor combination. This comes courtesy of Alton Brown. TAKE NOTE: the instructions call for 1 individual chipotle pepper, NOT a whole can of peppers. Using an entire can would make these almost ineddible. If you are very adventurous, you can use two peppers MAX.

Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt

Directions
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.