Since I’ve got a job that involves me being in an office outside of my living area, I’ve had to get creative with vegetables for lunch. One of my favorites is cauliflower, since it reheats very well. Also, for those of you who are following a ketogenic lifestyle, this is very keto-friendly for your diet.
This recipe is very easy to do, although I do recommend cooking this with a large sauté pan. A large frying pan might make more of a mess, and make it more difficult to cook everything.
Keep a close eye on the cauliflower so you don’t burn it. My mom cooks cauliflower this way, and I’m happy that I’ve managed to find a way to make it for my lunches.
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 cloves minced fresh garlic
1/4 teaspoon red pepper flakes
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
Melt the butter with the olive oil in a large 10 or 12-inch skillet over medium-high heat.
Once the pan is hot add in the cauliflower, season with salt, toss and spread into an even layer and cook for 3 to 4 minutes undisturbed. Stir and repeat until the cauliflower is fork tender.
Reduce the temperature to medium-low, add in the garlic and cook for 1 to 2 minutes. Next, add in the pepper flakes and Parmesan cheese.
Toss until the cheese has melted and serve with seasoned with black pepper, chopped parsley and more Parmesan if desired.
I’m back to working in an office setting, and eating out gets very expensive, despite the discount I get with the local restaurant. This is a recipe for an easy pork chop recipe that is very tasty and adds much needed flavor to the pork. I’ve modified this recipe a bit from the original one so that it reheats well in a work microwave.
4 boneless pork chops
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup. heavy cream
1/2 cup freshly grated Parmesan (I used mozzarella since Parmesan is a little strong)
1 teaspoon dried oregano (I used ground oregano)
Pinch crushed red pepper flakes
3 cups packed baby spinach
Directions (for meal prep):
Season pork chops on both sides with salt and pepper. In a large skillet* over medium heat, heat oil. Add pork chops and cook on each side for about 5 minutes. Remove from skillet and place in individual containers.
Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more.
Once you’re satisfied with the sauce, pour it over your cooked pork chops.
When you decide to reheat the pork chop, put it in your microwave and set the time for 1 minute to 1:10 minutes, that way the inside is still moist.
*I use a large nonstick pan for this recipe, since it’s easier to clean up afterwards. Also, I used a cast iron pan once, and it took me almost an hour to get it cleaned and oiled. Never again…