After a hiatus from blogging, I am back with a vengeance. Or at least, a good dinner idea.
Work and everyday existence is the ultimate energy-zapper. The past couple of weeks, I’ve been trudging around mechanically: answering emails-doing laundry-heading off to events-sleeping. On some nights, I barely had the energy toss my bag on the sofa. I sleep with my work clothes still on, teeth unbrushed, and shoes kicked off as my husband looks on, aghast. I guess it’s safe to say that the honeymoon haze has been lifted.
I would love to say that I’m a little peppy, beacon of sunshine but the truth is my personality has always been on the acerbic side. Especially when I’m sleepy. My husband affectionately calls me a grump. But, I am happy to say that I have redeemed myself a little bit with dinner the other night.
Porkchops with Caramelized Onions
What You Need
1/2 kilo porkchops
1/2 cup soy sauce
3 tbs. sugar
3 whole onions
Dissolve the sugar in soy sauce. Add vinegar, salt, and pepper to taste. Marinade the pork chops for at least two hours. Fry in vegetable oil.
For the caramelized onions, add some olive oil to a pan under medium high heat. Add the onions. I used red onions but I think white or yellow ones would be better. Once the onions are translucent, bring down the heat to the lowest possible setting. Cook it down until it starts to look soft and caramelized. It usually takes about 30 minutes. It may seem like a long time spent to cook onions but they are the best, I swear.
Zucchini and cherry tomatoes
What you need:
Two whole zucchinis, diced
A package of cherry tomatoes
Steam the zucchinis and tomatoes. It’s best when they are barely cooked. The center of the zucchini (don’t peel them!) should still be firm. It takes about five minutes. After, add some olive oil and season with a little bit of salt.
This is the simplest, most amazing side dish ever. The zucchinis are mildly sweet and then when you bite into a whole tomato, it pops in a burst of tangy goodness. So fun to eat.