Its Summer!!!! Which I realized the other day means I can wear minimal clothing and still be comfortable in air conditioning (because I certainly wasn’t missing the humidity). But it also means that fruit is ripe and plentiful! I have already been enjoying loading up my meals with vegetables but fruit was always more of a snack for me, besides the occasional breakfast banana. Its a slow process to work it into dinners, but I’m getting there. Sure, two of them were breakfasts but breakfast for dinner is a perfectly acceptable way to combine dessert and dinner. 😀
French Toast with Blueberries and Peaches
French toast for dinner is fun, and easy. Its a great way to get rid of bread that you don’t want to eat in a sandwich. Crusty bread is the best bread for french toast, but this particular dinner was just regular ole Nature’s Own Honey Wheat. The easiest, least stressful way to make french toast is to do it in batches, and as they finish, you throw them onto a foil-wrapped tray in a 200 degree oven. They stay warm until mealtime while you take your sweet time. And once they’re finished, why not throw a little butter on the pan and toss peach slices and blueberries over medium heat until they get nice and soft. Sprinkle with cinnamon and then serve on top of french toast. Its so much more dynamic than just eggy bread.
Pork Chops with Rice and Pineapple Mint
I have a perfect pork chop recipe, but its not quite an exact science as my perfect chicken recipe. For 1″ – 1 1/4″ thick, cook 5-6 minutes on each side. For thinner pork chops, cook 4 minutes on each side, medium high heat for both. Sometimes they come out browner than other times (I think my gas stove runs hot), but the greater the sear, the juicier the meat! The mint was from my growing container garden, and as you can see I couldn’t resist buying a whole pineapple to cut up. Saute the pork chops using the loose recipe above, and when its time for them to rest, throw the pineapple and mint in the pan to get them nice and soft.
Blueberry and Strawberry Pancakes
Patriotic pancake batter! This one is real easy. Use your favorite pancake batter (I’m partial to Martha Stewart’s recipe), and when it’s ready, dice up a bunch of strawberries as small as the blueberries and toss them all in. I ended up saving some of the fruit on my cutting board to throw it onto the pancake batter rounds, since heavy fruit can sometimes sink to the bottom of the thin batter. Do the same thing with the pan in the oven as the french toast and it gets even simpler.
Fruit is fun and delicious, and it provides your body with the good kind of sugar. Always balance it with other healthy items of course — balance is the key to life!