That... and.. I woke up this morning... and I can breathe! With the help of some Sudafed of course, but all that you need to know is that my nose functioning and life is good!
Today I feel like this:
And last time I posted, I totally felt like this:
I've been on a steady regime of Sudafed, soup (Adam totally rules and got me two orders of spicy shrimp and turnip noodle soup from David's in Chinatown which cleared my sinuses for a bit), cough drops, Theraflu and tea. And Honey Bunches of Oats. But I think the trick is definitely the Vitamin C pills that I've been taking 4/day (2 in the AM and 2 in the PM). That totally works. (Superstition?)
It's amazing how much we take breathing for granted.
So I'm going to give you this recipe as 2 different recipes. And the applesauce is going to make a lot. But you'll thank me later. And once again after that.
Caramelized Onion Applesauce
(double to make extra - freezes well divided into small ziplocs and defrosts easily for quick meals)
4 apples, cored and quartered
3/4 c water
1/4 c sugar
1/2 tsp cinnamon
3/4 c caramelized onions (if you've got leftovers from your batch try this awesome hummus)
Combine apples, water, sugar and cinnamon in a quart saucepan over medium heat. Cover and cook for 20 minutes. Add onions and puree using an immersion blender (or wait until sauce cools and pulse in a blender or food processor).
Grilled Pork Chops with Sauteed Spinach and Caramelized Onion Applesauce
4 boneless pork chops
1 clove garlic
15 oz bag baby spinach
splash of chicken broth
1 tbsp grated Pecorino Romano cheese
1 c. caramelized onion applesauce (see above)
Salt & pepper, EVOO
Salt and pepper both sides of each pork chop. Place a grill pan over medium heat and heat until hot. Spray pan with cooking spray and place chops in pan. These will cook 7-10 minutes on each side until done.
Meanwhile (after the pork cooks for 15 minutes or so), in a large frying pan, heat a small drizzle of EVOO over medium heat. Add garlic and toast for 1-2 minutes or until aromatic. Add spinach, a splash of chicken broth and the Pecorin Romano. Cook spinach for 1-2 minutes or until it begins to wilt. Remove from heat and continue to toss until spinach is fully cooked.
Serve each pork chop topped with 1/4 of the spinach and 1/4 c of caramelized onion applesauce.