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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
In traditional Spanish cooking the emphasis is on the combination of vegetables, some of which may seem strange but it's simply using what is available.
Spanish Pork with Peppers and Olives Preparation and cooking time: 30 minutes1 pork tenderloin, 12oz (350gr)
1/2 green bell pepper
1 onion
2 cloves garlic
2 medium carrots
1/2 cup olives, pimento stuffed
1 tsp dried basil
1 tsp dried marjoram
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60ml) chicken stock
2 tbs white Balsamic vinegar
1 tbs olive oil
2 tsp cornstarch dissolved in 1 tbs water
Slice onion about 1/8" thick (.3cm). Cut pepper into slices, 1/4" thick (.6cm), then cut slices in half. Cut carrots into matchsticks. Mince garlic.
Heat oil in medium nonstick skillet. Add onion, pepper, carrot and sauté 8 - 10 minutes. Add garlic and sauté another 2 minutes. Remove vegetables and set aside.
Slice pork into rounds about 1/2" (1cm) thick. Add to skillet and sauté 3 - 4 minutes per side, or until done. Cut olives in half. Return vegetables to pan, add olives, herbs, wine, stock and vinegar. Stir to combine. Cover, reduce heat to low and simmer 5 minutes to blend flavors. Uncover, remove pork to small platter. Increase heat under skillet. Add cornstarch mixture and stir to thicken. Arrange vegetables next to pork and serve.
1 cup dried pasta - farfalle, penne, something bite-size
2 tbs good olive oil
4 green garlic or 3 green onions and 1 clove garlic
1 tbs fresh, snipped chives substitute 1 tbs dried
Cook pasta according to package instructions. Drain.
Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops. Or trim and slice green onion, mince green garlic. Snip the chives.
When pasta is done, heat the oil in the emptied pasta pot.
Add green garlic / onion, garlic and chives. Sauté 1 - 2 minutes. Add the pasta and stir well to combine. Serve.
Cooking schedule: 30 minutes |
Dissolve cornstarch in water |
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