Banana Pecan Waffles

This was a little labor intensive but completely worth it for an indulgent holiday weekend breakfast :)

Ingredients:
1 3/4 cup flour (I used Bob's Red Mill gluten free)
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 small banana
2 eggs
3 tablespoons butter, melted
1 cup buttermilk
1 teaspoon vanilla
1/2 cup finely chopped pecans
Toppings (optional): Butter, maple syrup, honey, sliced bananas, chopped pecans

Directions:
Heat nonstick Belgian or standard waffle iron.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl.
Beat together banana and eggs in medium-size bowl. Beat in butter, buttermilk, vanilla and pecans.
Make well in center of flour mixture. Add banana mixture to well, stirring quickly, just until blended
Coat waffle iron with cooking spray. Spoon slightly rounded 1/3 cup batter for each 4-inch waffle onto hot iron, quickly spreading to cover entire surface. Cook following manufacturer's instructions.
Serve waffles hot with an assortment of desired toppings.

Baked Pork Chops with Tomato and Rosemary

One of the many perks I expected when I started my new job was more free time. For the gym, cooking and, I don't know, sleeping?! While I still expect this to be the case eventually I got thrown right into the middle of a full blown production a week into the job and have been busier than I've ever been even working an overnight shift a couple days ago.

This being the case I've been sticking to quick and easy recipes which I know many of you appreciate for your own busy lives. The great thing about this one is it keeps well. I was even able to take it to set for dinner, er, whatever the meal is that you eat at 1am while working and completely sober :)

Ingredients:

pork chops, about 9oz each
rosemary and thyme sprigs
1/2 head of garlic separated into cloves (unpeeled)
sea salt and black pepper
olive oil
1 large onion (peeled and minced)
1 red bell pepper (seeded and minced)
1 red chili (seeded and minced)
7oz cremini mushrooms, sliced
14oz can chopped tomatoes
1 tsp sugar


Chops:
Heat your oven to 400 F. Place the pork chops in a large, lightly oiled baking dish and scatter the thyme sprigs, rosemary leaves, garlic cloves, and salt over the top. Drizzle with a little olive oil and bake for 20 minutes or until pork chops are cooked through. Make the sauce while your waiting.

Sauce:
Heat the olive oil in a wide pan and add the onion, red bell pepper, chile, and mushrooms. Stir over high heat for 3-4 minutes until the vegetables begin to soften. Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10-12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning.

Putting it all together:
Take the pork chops out of the oven and let rest in a warm place for 5 minutes. Pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.

Turkey, Pear and Provolone Salad

I know I can get a little fancy with my time consuming recipes. Funny considering how little time I have to cook. But as I know that parents have even less and tend to resort to such things as microwaving "chicken" nuggets I thought I'd throw you a bone :)

Purchasing turkey breast filets will make this recipe even easier so I highly recommend it.

Enjoy!

Ingredients
1 pound turkey tenderloin
  Salt and ground black pepper
1 tablespoon honey mustard
1/4 cup olive oil
2 pears, cored (optional) and sliced
4 slices provolone cheese, halved
5 ounces arugula (8 cups)
2 tablespoons cider vinegar

Directions
Slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with half of the honey mustard.
In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey in even layer in hot oil for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and cook for 3 to 4 minutes or until cheese is melted and pears are warm.
Divide arugula among serving dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook for 30 seconds. Drizzle sauce on each serving. Sprinkle with additional pepper.