Tummy Troubles

First, I must say that I am super excited to see my first comment on the blog. Yea! Hi Brooken!

Now, the sick fairy has been visiting our house for the last week or so. It’s been a bit of an odd bug. No fever, but our tummies have been queasy and our bodies ache all over. As seems to be the natural progression of illness in our family, it hit the kids first and then moves on to my husband and me. Fortunately, it seems to be a short-lived. I started to feel out of sorts on Saturday, and I am hopeful that I will be back to my old self by tomorrow. For today, I seem to be ok as long as I am sitting, but it all goes bad if I try to get up and do something.

I must say that I am the only one in the family who has not yet lost my lunch as a result of this bug (knock on wood). That may be because I haven’t had much an appetite or because I haven’t been up to actually preparing anything that might upset my stomach. There are not a whole lot of quick whole food options in our household. My diet for the last two days has consisted mainly of apples, 100% apple juice and the occasional spoon of natural peanut butter when I felt the need for something more substantial.

Last night, I thought I was feeling better and made up some Crispy Apricot Pork Chops and Steamed Potatoes with Thyme. Both were quite good, but let me tell you that I regretted it after I finished eating.

For those interested, here are the recipes, compliments of Everyday Food Magazine (http://www.everydayfoodmag.com/) :

Crispy Apricot Pork Chops

Ingredients
Serves 4
1 tablespoon olive oil, plus more for baking sheet
2 multigrain sandwich bread
4 bone-in pork loin chops, (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

Directions
1. Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
2. Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
3. Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
4. Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

Steamed Potatoes with Thyme

Ingredients
Serves 4
2 pounds red new potatoes, halved if small, quartered if large
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
Coarse salt and ground pepper

Directions
1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover, and cook until tender, 15 to 20 minutes.
2. Transfer potatoes to a medium bowl. Add oil and thyme; season with salt and pepper, and toss.