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Menu Plan for the week of Oct. 4, 2013:  Monday's Recipes

Savory Pork Hash

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

    Leftovers from roasts have long been turned into hash.  This is an updated, chunky version.  Use any sauce left from Saturday in place of the chicken stock.

Savory Pork Hash                                               Preparation and cooking time:  25 minutes
    Not a traditional meat for hash but the perfect way to use up the leftovers from a braised pork.  Toss in any leftover gravy or sauce and you have a moist hash with a bit of caramel crunchiness from the sautéed vegetables.

2 medium potatoes
2 medium carrots
1 - 2 ribs celery   about 1 cup
1 onion
2 cloves garlic
2 tbs chicken stock
12oz (360gr) pork leftover roast or chops, tenderloin,
1/2 tsp paprika
1/2 tsp thyme
1 tbs olive oil
2 tbs whole grain mustard
1/2 cup leftover gravy or sauce or
1/2 cup (4oz, 120ml) chicken stock or apple juice, 1/4 tsp rosemary, 1/2 tsp cornstarch maizena

Cut the potatoes - the long way, first in half, then in half again.  Now slice (the short way) about 1/8" (.25cm) thick.  Cut the carrots in quarters the long way then slice the same thickness as the potatoes.  Cut the celery in half the long way and then slice the same thickness.  Roughly chop the onion.  Mince the garlic.  Cut pork into 1/2" (1cm) cubes. 
Heat 1 tbs oil in large nonstick skillet over medium heat.  Add carrots, potatoes and sauté for 5 minutes.  Add 2 tbs chicken stock, cover and cook for 5 minutes.  Uncover and add onion, garlic, celery.  Turn heat to medium-high.  As chicken stock cooks off, vegetables will start to brown.  Once they are starting to brown, reduce heat to medium, add paprika, thyme, pork and mix well.  Using a spatula stir and flip vegetables occasionally until they are all nicely browned and done. 
If using leftover sauce: Stir mustard into sauce.  Add to skillet, stirring until well combined and heated through.
If using chicken stock: Mix stock, rosemary, cornstarch and mustard.  Add to skillet as above.
Serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid Slice potatoes, carrots Sauté potatoes, carrots Slice celery Chop onion, mince garlic Add stock to potatoes, carrots, cover, simmer

Cut pork Mix mustard with sauce or stock, etc. Uncover skillet, add onion, celery, garlic, sauté Relax...  Stir occasionally Add paprika, thyme, pork Stir, flip When ready, add sauce/mustard Stir well, heat through Serve

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By Katie Zeller

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