Eggs Poached in Curried Tomato Sauce or in my case, Curried Tomato Sauce with a Fried Egg

Has anyone else been enjoying the articles and recipes by Mark Bittman in Cooking Light Magazine?
I sure have. I like his food philosophy. I can't say that I am a expert on him or what he thinks, but he has been popping up in different magazines lately and I like what he has to say.
He is trying to help people realize that you can enjoy lots of vegetables/plants and less meat/animal products and still have delicious food. That isn't his only point, but it is one that stuck out to me and I agree with him.

This is one of his recipes that was featured in recently in Cooking Light.

I decided to make this on a weekday morning just as a special treat for me. I don't usually do that with new recipes that I want to try- I usually make them for the entire family. But, my husband hates tomatoes and refuses to eat them, so this was a special treat for me after my morning workout. I was also excited about having leftovers for later in the week.

I am not a fan of runny yolks, so I decided to fry my eggs in a little bit of olive oil, instead of poaching them, although I am sure that the original way of preparing this dish is really delicious.
I love curry powder and the flavor that it gives to a dish. It really added something to this tomato sauce.
I loved how spicy this was. It was great. Such a yummy way to start the day, but it would be good for lunch or dinner too.

Recipe for Eggs Poached in Curried Tomato Sauce
* I didn't poach my eggs, I fried my eggs in a little bit of olive oil and then served it over a whole wheat english muffin
* I used olive oil instead of peanut oil and only used 1 Tablespoon


Have a great weekend everyone!

Caribbean Pork Tacos with Pineapple Salsa

I could really use some summer. At this point, I will even settle for spring. I have been trying so hard not to complain about the weather. But, yesterday morning it was blizzarding! In April? Sheesh.
Well, I guess if I can't get the weather to cooperate, I can still pretend that it is warm and start eating summery foods. Like these tacos.
I found this recipe a couple of years ago in Parents Magazine and thought they sounded really delicious. I made them then and have kept making them ever since.
The marinated pork is delicious, but the real star of the show is the pineapple salsa. I love fresh fruit, so I make sure to pick a perfect pineapple and make this salsa as soon as possible. It is really a simple recipe and can be made in a fairly quickly.
The colors are really pretty in the salsa and something about it just makes you think you are on a beach somewhere. Even if you're not. And that is the power of food.
What is one of your favorite spring/summer foods or dishes?

Caribbean Pork Tacos

1 pork tenderloin, about 1 lb.

1 jalepeno pepper, seeded and minced

2 garlic cloves, minced

1 Tbls. plus 2 tsp. fresh lime juice

1 Tbls pineapple juice

1 Tbls canola oil

2 tsp. grated fresh ginger

1 tsp. cumin

3/4 tsp salt, divided

1 cup diced fresh pineapple

1 large tomato, chopped

2 Tbls red onion, minced

1 Tbls chopped fresh cilantro

taco shells or tortillas

1. In a large resealable plastic bag, place pork tenderloin, jalepeno, garlic, 1 Tbls lime juice, pineapple juice, oil, garlic, ginger, cumin, and 1/2 tsp salt. Refrigerate for 2 hours or overnight.

2. Heat oven to 425 degrees F. In a medium bowl, combine pineapple, tomato, red onion, cilantro, remaining lime juice and 1/4 tsp salt. Refrigerate salsa until ready to serve.

3. Place tenderloin on a foil-lined baking pan. Cook in the oven for 30 minutes, or until a thermometer inserted in the center reaches 155 degrees. Cover with foil and let rest 10 minutes. Internal temperature will rise to 160 degrees.

Warm taco shells according to package directions. Cut pork into slices. Place a few slices of pork in each taco and top with salsa.

You can serve lettuce in the taco, if desired.

Coming Tomorrow- Cocoa Buttermilk Birthday Cake with Ina's Peanut Butter Frosting