Menu Plan for Winter I: Week 3, Saturday


Weekly Menu

Shopping List

Daily Recipes:


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.

Pumpkin Soup with Sherry Ingredients:


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.

Pork Chops with Peppers and Olives Ingredients:


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.

Barley Pilaf Ingredients:


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.

Rutabagas with Bacon and Onion Ingredients:


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
Rutabagas done? Drain, add butter, sherry
Finish everything else
Serve all

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: