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Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
We're making enough Ginger Barbecue sauce to use twice more this week. We'll use 8oz (240gr) of the pork in the Quiche on Sunday. If you have more leftover use if for sandwiches. The Tomato Zucchini Gratin is for 2 meals.
Barbecued Ginger-Rosemary Roast Pork Preparation and cooking time: 60 minutes
I like using fresh ginger for this. You can usually buy just a small piece, but, if not, use 1/2 tsp powdered ginger.
1 small, boneless pork loin roast, around 1 1/2 lbs more if you want sandwiches
1 tbs paprika
1 tsp garlic powder
2 tsp dried rosemary
Basting Sauce:
1 tbs fresh ginger, peeled, minced about 3 slices the size of an American quarter or 1 euro coin
3 tbs Dijon Mustard
2 tbs Balsamic vinegar
1 tbs Worcestershire
Mix paprika, garlic and rosemary. Rub on pork. Start to cook on barbecue grill, over indirect heat with the cover closed.
Mix remaining ingredients. Baste pork with sauce every 10 minutes, starting 30 minutes after you begin cooking.
Pork is done when it reaches an internal temperature of 145F (62C). Use an instant read or a remote meat thermometer for best results. If you don't have either, take the roast off and slice into it after 40 - 50 minutes (depending on weight and shape) to test. It should be pale pink in the center.
When done, cover with foil and let rest for at least 5 minutes. Slice and serve with Ginger Barbecue Sauce.
Note: Could also be roasted in a 400F (200C) oven for about the same amount of time
Ginger Barbecue Sauce Time: 10 minutes
Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long. Adding the full 4 tsp of mustard and ginger will make it a bit spicy/hot
2 cup (16oz, 480gr) tomato sauce
4 tbs molasses
4 tbs cider vinegar or other vinegar
2 - 4 tsp dry mustard try 2 tsp, taste after heating, add more if you like
2 - 4 tsp ground ginger try 2 tsp, taste after heating, add more if you like
2 tbs soy sauce
Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients. Taste and adjust.
Barbecued Potato Crisps Preparation and cooking time: 50 minutes2 medium potatoes 6oz each (180gr each)
2 tbs olive oil
1/4 tsp salt
1 - 2 tbs Ginger Barbecue Sauce
Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 6 slices from each potato - discard 'end's. Mix olive oil and salt together in a wide bowl. Add potato slices and stir/turn to coat. Lay on a nonstick baking sheet (if you have one - just makes it easier) with a lip. Put in a 400F (200C) oven and bake for 30 minutes. After 30 minutes, remove pan, turn potato slices, spread a bit of Barbecue Sauce thinly over the tops and return to oven for 10 more minutes. When done, remove from pan and serve.
1 medium zucchini, 9" long (22cm)
2 - 3 large, ripe tomatoes
2 tbs fresh chives, snipped
2 tbs fresh basil, snipped
1/4 cup bread crumbs
1/2 cup (2oz, 60gr) shredded cheese
2 tbs olive oil
Thinly slice zucchini, about 1/8th inch (.65cm). Slice tomatoes as thinly as you can, but at least as thin as zucchini. Snip herbs.
Put 1 tbs olive oil in 8 or 9 inch (20 - 25cm) square glass baking dish and swirl around to coat bottom. Layer half of the zucchini, then half of the tomatoes, half of the herbs, half of the crumbs and half of the cheese. Repeat layers once. Drizzle remaining 1 tbs oil over top. Cover with foil and bake in 400F (200C) oven for 30 minutes. Remove foil and continue to bake for another 15 minutes. Serve from baking dish.
Cooking Schedule: 60 minutes |
Bake potatoes, gratin |
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