Despite recent warmer temperatures, my weekend three-piece meal focused on winter roasting. The menu involved garlic and peppercorn pork tenderloin and seasoned bulgar and brussels sprouts. It was quite the experiment! I hadn’t cooked any of the three components before, but the meal turned out fairly well.
- The superstar on the plate were the brussels sprouts; so flavorful and fresh! I parboiled the sprouts for a few minutes first, then seasoned them with olive oil and salt and pepper before roasting for about 15 minutes.
- Bulgar, by definition, is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried and ground into particles. It’s essentially equally as earthy-crunchy as quinoa. I cooked the grains in chicken broth for added flavor and threw in some cherry tomatoes and a few extra pantry spices. It’s quite hearty – with 8 grams of fiber and 6 grams of protein per one cup serving! It was also fairly quick to whip up, so this whole grain will most likely be making an entry into my carbohydrate cooking rotation.
- And the pork: sufficiently tasty.
In other weekend highlights, I helped crack several codes in Escape the Room: an interactive game where participants have to find hidden objects, figure out clues and solve puzzles to exit the simulation. What a way to help celebrate Kelsey’s birthday!
And embraced Saturday’s 60 degree weather in the wild: