For one: Broccoli and feta pasta with vaguely jerk pork loin

I haven’t posted in a while. I’ve kept taking photos, but then been too tired to write things up after cooking. :) If I don’t do it immediately afterward, it just doesn’t get done.

But, Mr. Sweden is on another business trip, and I thought trying to get some food blogging done might encourage me to actually cook something decent before I’m hungry enough that I just have to scrounge for something quickly. That keeps being a problem when there are no other humans here wanting food.

Today I’ll mix it up a bit, and go with the photos under desperately bad kitchen fluorescents, without the separate recipe list.

Tonight’s “what needs used up?” fare hardly warrants posting a recipe, but it did turn out tasty. I had considered making a bit of salad too, but probably couldn’t have held it after eating that plate full.

Earlier this evening, I sprinkled some dry jerk rub on a few pieces of pork loin, and let it sit a few hours in the refrigerator. That is purposely more than I needed for supper, so there would be some left over tomorrow. If I had been using the usual Rajah (yes, very Jamaican-sounding ;) ), that would have been enough seasoning, but we have some fill-in TRS. The flavor turned out good, but not very strong with the amount used. The TRS is also not nearly as heavy on the allspice notes.

It’s not just meat; every kind of food I have put in those bowls looks weird. Bit of a shame, since I like the color on its own. Mr. Sweden usually ends up eating out of them, because it doesn’t bother him.

Once I was getting hungry, I did a little vegetable prep. First: about half a medium heading broccoli’s worth of purple sprouting broccoli, which needed cleared out to make room for the contents of a new vegbox today. (One of the best food decisions I have ever made, getting someone to bring super-fresh veggies to the door most weeks!)

It’s almost a shame to cook the purple sprouting broccoli, and muddy the colors up.

Because we got some decent-looking cherry tomatoes today, I quartered half a dozen of them too.

After that was done, I put some salted pasta water on, planning just to throw the broccoli in during the last couple of minutes’ cooking time.

While that was heating, I put a couple of cloves of garlic through the press, and mixed in a couple of pinches of smoked sea salt (mostly because it was sitting on the counter), to let it sit a while for extra flavor complexity.

Yes, Sainsbury’s is now putting out store brand versions of the little tubs of flavored Cornish Sea Salt–and Mr. Sweden keeps picking up different flavors. ;) I assumed it was exactly the same, but the Sainsbury’s Chilli flavor is GF, unlike the name brand we picked up before in an assortment pack. (That was full of breadcrumb filler. Yuck.)

The Kitchen Supervisor supervised from the edge of a drawer I’d left open, whether I wanted him to or not. Good thing he’s so cute. ;)

Please ignore the counter clutter. That’s what I’ve been doing. Mirrors really doesn’t care.

I also took the feta out of the fridge to come up closer to room temperature, before the pasta went in, and crumbled it. That is probably a third of a 250g/about 8 oz. pack–i.e., what was left in the fridge. ;)

Once the water was boiling, I threw in about a third of a 500g bag of gluten-free spaghetti, broken in half so it didn’t break itself into even smaller pieces while cooking. (Don’t like the necessity, but every GF spaghetti I have tried has broken itself to bits if you didn’t break it first.) Penne would have been better for this dish, but we were out.

Time to put the skillet, with a very thin coating of olive oil on the bottom,  over a medium-high flame to pan-broil the meat.

Yay cast iron! This shot is blurry from the sizzling, and I had to wipe oil droplets off the lens. :)

When the pasta had two or three minutes left to go by taste-testing, I threw in the chopped broccoli.

After about a minute in there, it was already changing color.

While that was draining in a colander, I heated a couple of tablespoons of olive oil  (medium-low) for the garlic and spices.

The extent of the seasoning tonight. Looks like almost time to refill both bottles from bigger containers. :) I’d have preferred a pepper blend in here, but black was what we had.

The garlic and spices only need to fry for 30 seconds or a minute. Then I threw in the tomatoes, just long enough to get them heated through and barely starting to soften–maybe a minute?

Looks ready to me.

When that was done, I just dumped the pasta and broccoli into that pan to get it all gently mixed up. Once it was coated in oil, I mixed in the cheese.

Pork chops waiting on a plate. Still nice and juicy; they should only need a couple of minutes on each side to get them well-cooked without drying them out.

Once the pasta is well-mixed, things should be ready to go.  This amount would probably serve two with a salad, but I’m not very good at scaling things down. :)

One response to “For one: Broccoli and feta pasta with vaguely jerk pork loin

  1. Pingback: Pin it, do it, done; a week of pinterest inspired fun: “the best broccoli of your life”, plum eye shadow, tangerine maxi dress, and teacher appreciation week, oh my! « ipinterest

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