Little rabbit turds

That's what we used to call Fiber One when my gram would eat it every single day for breakfast. It does kinda look like little turds. And I certainly never thought I would be eating such a thing. Don't get me wrong, I'm not saying it's good, but it's doable. And mixed in with the cottage cheese and jam, it's actually fairly easy to ignore the fact that I'm eating bran cereal. You also have to love that 1/2 cup is 0 pts. Plus, it sticks with me for several hours. That's what I call a decent breakfast.

Another one for the make-again file

Overall, I have to say I haven't been all that impressed with Everyday Food. It all looks good, but most the recipes are just OK. Nothing spectacular. Up until last night, all I liked from the magazine was the Giant Sugar Cookies.

But I found another I liked. Glazed pork with mango salsa. All it is is a bone-in pork chop with about a tablespoon of adobo sauce spread on it and sprinkled with about 1 tsp of brown sugar. Then you broil until the thickest part of the chop is 155°, about 8-10 minutes. Meanwhile, you dice a mango, 1/2 a small red onion, mince a jalapeno (taking out the seeds and ribs first!) and then mix that together with some lime juice and s&p. The mango salsa isn't shown by the way.

I served it with baby arugula and cucumbers tossed with a dressing made of evoo, red wine vinegar, s&p, honey and cardamom. It was from the same issue as the pork chops. All in all, it's pretty good!

Perfect potatoes on the Silpat

I'm not sure why I didn't think of it sooner, but the Silpat makes perfect roasted potatoes. Usually, no matter how much oil I use, the potatoes always stick to the pan and leave a horrendous mess. Last night I suggested we try using my Silpat (which I use religiously for cookies.. such as the giant, and I mean GIANT sugar cookies I also made last night). It was the greatest idea ever. As you can see, they are perfectly browned, but not burnt, and no potato mess to clean up. Yay!

The potatoes were red skinned potatoes tossed with evoo and s&p, then roasted at 400° for 40 minutes. Then, they are tossed with minced garlic and roasted for 5 more minutes. As a finished touch, tossed with an herb vinaigrette. The recipe is called Roasted Potatoes with Herb Vinaigrette. Go figure.

The steak was a flank steak that was butterflied and filled with thawed frozen spinach mixed with asiago cheese, balsamic vinagar, red pepper flakes, capers, and s&p. You roll it up, tie it with kitchen twine (toothpicks not recommended. Oops.) and then broiled for 8-10 minutes. When done, cover with foil and let rest for 10 minutes. The recipe was just OK. I find flank steak tough and stringy.