Okay, I'm going to nerd out on you a little. The Fall season finale of Doctor Who was so sad! I know, some people (namely my labmate) weren't fans of the Ponds, but I thought they were so much fun! I don't feel too bad saying that I'll miss them without calling "spoilers" ahead of time, since they have been advertising the Ponds departure for weeks now.
If you have no idea what I'm talking about, you're missing out. You need to take a week off of work and get aquanted with The Doctor. Doctor Who is a show on BBC America that follows the shenanigans of an immortal alien and his companions through time and space. It's been on TV, on and off, for over sixty years. It's fun, silly, frightening, dramatic, heart-warming and sad. Those Brits know what they're doing here. Not into sci-fi? Don't worry, it's so much better than American sci-fi.
For now, we all need to wait until Christmas for more new Doctor Who. I'm a little sad.
One Year Ago: Pumpkin Pie Mallomars
Two Years Ago: Chocolate Crisps
Pork Tenderloin with Sauteed Plums
Adapted from Everyday Food
I was able to get boyfriend to eat pork by making this meal with pork tenderloin. He refused to eat the plums and told me fruit is lame. Actually he said something a little more colorful than that, but this is a family friendly blog!
1 pound pork tenderloin
1/2 yellow onion
1 tbsp butter
1/4 cup pomegranate red wine vinegar
Salt & pepper
Trim pork tenderloin and slice into 1-inch pieces. Pound pork medallions thin. Cut plums in half and remove the pits. Cut each plum into 12 pieces. Slice onion thinly.
Heat butter and olive oil over medium-high heat. Cook pork tenderloin, approximately for 3-4 minutes per side. Do not crowd the pan with pork, cook in two portions if necessary. Once pork is cooked, remove to a plate and set aside.
Add 1 tbsp olive oil to the pan and add plums and onions. Stir to coat in oil. Saute for 5 minutes, or until the plums are slightly softened. Add vinegar to the pan and let cook down for 1 minute. Return pork to the pan and toss together.
Spinach & cranberry Quinoa
Inspired by Everyday Food
1 tbsp butter
1 tbsp olive oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup quinoa
1 1/4 cup chicken stock
1/4 cup dried cranberries
3 cups baby spinach
Zest from 1 lemon
In a medium pot, heat butter and olive oil over medium heat. Add onion and garlic and cook until softened, about 4 minutes. Add quinoa and stir to coat in oil, cook for 1 minute. Add chicken stock and bring to a boil. Reduce to a simmer and cover with a lid. Let simmer for 15 minutes, add cranberries. Let simmer for 5 minutes more. Add spinach and lemon zest and stir. Cover with a lid for 5 minutes to wilt spinach. Taste and season with salt and pepper.