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Menu Plan for Winter I: Week 3, Saturday

Pumpkin Soup with Sherry
Braised Pork Chops with Peppers and Olives
Barley Pilaf
Rutabagas with Bacon and Onion

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

      Rutabagas are in season now and a great winter root vegetable. Try it... you may like it.  As they tend to be rather large, there should be enough for 2 meals. The soup is easy and works well for holiday dinners.

Pumpkin Soup with Sherry

Total time: 30 minutes 
    This is quickly made with canned pumpkin and can easily be doubled or tripled. It keeps well in the fridge or can be frozen for later. The sherry and tomato paste add depth of flavor.

 Ingredients:

• 1 medium leek
• 1 cup (8oz, 240gr) pumpkin purée 
• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup (2oz, 60ml) sherry
• 1 tbs butter
• 2 tsp tomato paste
• pinch of nutmeg
• 1/8 tsp ground ginger
• 1 tsp marjoram
• more chicken stock, sherry or water if needed
• 1 - 2 tbs Greek or plain yogurt optional

 Instructions:

• Clean and slice the leek.  
• In medium sauce pan sauté leek in butter until transparent. 
• Add pumpkin, stock, sherry, tomato paste, marjoram, ginger and nutmeg. 
• Heat to boiling, reduce heat and simmer 15 minutes. 
• Purée soup
• Add more stock, sherry or water if you want a thinner soup.
• Ladle into soup plates or bowls (or coffee mugs).  Add a dollop of yogurt and serve

Braised Pork Chops with Peppers and Olives 

Total time: 25 minutes
     Pork chops, quickly seared to caramelize the surface, then braised for 15 minutes with peppers, olives and a bit of spicy tomato sauce makes an easy weeknight dinner.

 Ingredients:

• 2 - 4 pork chops, depending on size, (12oz, 360gr) total weight
• 2 tsp olive oil
• 2 tsp chili powder
• 1 onion
• 1/2 green or red bell pepper
• 1/2 cup green or black olives
• 2 cloves garlic
• 1 cup (8oz, 240ml) tomato sauce
• 1 tbs Worcestershire

 Instructions:

• Chop onion and pepper.
• Mince garlic.
• In medium nonstick skillet heat oil over medium-high heat.  Sauté pork chops until lightly browned, about 3 minutes per side.
• Remove and set aside.  Add chili powder, onions, garlic, pepper to pan and sauté 5 minutes.
• Return chops to pan.
• Add tomato sauce, Worcestershire sauce and olives.  Reduce heat to low, cover and simmer 10 - 15 minutes, until chops are done and tender.
• Serve.

Barley Pilaf

Total time: 25 minutes  
   Barley is a hearty, nutritious grain; easy to cook and flavorful.  I get the quick-cooking barley which takes 15 minutes.  Here it's cooked in chicken stock with sautéed carrots and onion; a pretty, flavorful side dish.

 Ingredients:

• 1/2 cup (2.8oz, 80gr) quick-cooking barley
• 1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)
• 1 small - medium carrot
• 1/2 onion
• 1 tbs soy sauce
• 1 tbs dry sherry
• 1 tsp dried basil
• 1 tsp olive oil

 Instructions:

• Chop onion and carrot.
• Heat oil in a small saucepan.  Add onion, carrot and sauté until they start to get tender, about 5 minutes.
• Add barley, stock, soy sauce, basil and sherry; stir to combine.
• Cover and simmer until barley is done, about 15 minutes or according to package directions. 
• Serve.

Rutabagas with Bacon and Onion

Total time: 35 minutes 
    Rutabagas, or Swedes as they are known in the UK, are a yellow turnip.  They add sweetness to vegetable soups or stews and are excellent, braised on their own, or, as in this case, with a bit of bacon and onion.

 Ingredients:

• 2 slices bacon,  (1.5oz, 45gr)
• 1/2 medium onion
• 1 rutabaga, about 3 cups
• 1 tbs butter
• 1 tbs sherry (not cooking - the real stuff - never cook with anything you wouldn't drink)

 Instructions:

• Peel rutabaga (with a vegetable peeler - like a potato) and cut into pieces about 1/2" X 1/4" - you will need a big knife; it's rather hard. 
• Roughly chop bacon and sauté in a medium sauce pan.
• When crisp remove and drain all but 1 tbs fat.
• Chop onion, add to skillet and sauté until tender, about 5 minutes.
• Add rutabaga, 1/2 cup water and bacon.  Bring to a boil, cover, reduce heat and simmer 15 - 20 minutes.
• Test for doneness - taste, should be like a cooked potato.  When done, drain any remaining liquid, stir in butter, sherry and serve.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 small saucepans with lids, blender, large nonstick skillet, medium saucepan with lid Chop bacon, sauté in medium saucepan Clean, slice leek, sauté in small saucepan Heat oil in skillet Add pork chops and brown Add remaining ingredients for soup to leeks, boil Cover soup, simmer Chop all onion Remove bacon, sauté onion for rutabagas Turn chops Peel, cut rutabaga Chop pepper

Mince garlic Add rutabaga, bacon, water to onion, cover, simmer Remove chops Add chili powder, onion, pepper, garlic to skillet, sauté Chop carrot Sauté onion, carrot for barley Return chops to skillet Add tomato sauce, Worcestershire, olives Cover, simmer Add barley, stock, soy, basil, sherry, cover, simmer Purée soup Serve soup Back? Rutabagas done? Drain, add butter, sherry Finish everything else Serve all

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