Saturday night – 01/21/2017

The menu for this week’s dinner changed pretty significantly between when I wrote my grocery list on Thursday night and when I started cooking. I originally planned to make a curry, improv some kind of tandoori flavored pork and rice. Then I realized I had some cooked farro slowly wasting away in the fridge and that our vegetarian friend would probably not be coming for dinner. So I shifted plans, still used most of the ingredients from my shopping trip and found a home for the farro.

Menu
Mustard-glazed Pork Loin
Buttered Farro
Za’atar Roasted Sweet Potatoes
Green Beans with Red Peppers

Chewy Brownies, Jubliee Roll

Notes
9 gathered for dinner this week (5 adults; 4 kid).

The pork loin was pretty tasty with the mustard glaze which was made with whole grain mustard, Dijon mustard, cider vinegar and maple syrup.

For the farro I diced up a couple of onions and cooked them over medium heat until translucent. Then I added 3 Tbsp. unsalted butter. When that melted I added the cooked farro along with 1 tsp. sweet paprika and 1 tsp. Penzey’s Mural of Flavor spice blend. Stir to combine and reheat the farro over low heat for about 10 minutes, stirring frequently.

The green beans are similar to ones I’ve posted about before. I did them in a non-stick skillet this time though, with minimal oil.

The chewy brownie recipe is from Cook’s Illustrated back in 2010. The only note I’ll leave myself is that 32 minutes left more of the brownie well cooked than I would prefer.

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