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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


 pork chops
Orange Glazed Pork
Chops

rice quinoa salad
Warm Rice, Quinoa and
Avocado Salad

mangetout sesame
Sautéed Mangetout with Sesame Seeds

 

Menu Plan for the week of May 3, 2013: Day 4 Recipes

Orange Glazed Pork Chops
Warm Rice, Quinoa and Avocado Salad
Sautéed Mangetout with Sesame Seeds

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

      I used black quinoa in the salad - only for color.  The taste of tan, red or black quinoa is the same; use whatever you have on hand.

Orange Glazed Pork Chops                            Preparation and cooking time:  30 minutes
   Ground ginger adds a bit of heat to this marinade, as does the garlic.  Use between the 1/2 and 1 tsp, depending on your love of 'hot'.  Boneless pork chops cook quickly on the barbecue, be careful not to over cook or they will be dry; a wee bit pink in the center is perfect.   

2 - 4 pork chops, depending on size  12oz (350gr) if boneless
Marinade:
3 tbs soy sauce
3 tbs orange marmalade
3 tbs dry sherry
1/2 - 1 tsp ground ginger
1/2 tsp garlic powder

In small bowl whisk together the ingredients for the marinade - you need to use the whisk to break up the marmalade.  Spoon over chops and let marinate for 15 minutes (or longer...).  Remove from marinade and cook on barbecue 10 - 15 minutes turning once or under broiler for 12 - 15 minutes turning once - or sauté in large skillet 10 - 15 minutes (you get the picture).  Baste with any remaining sauce before turning.  In all cases it depends on thickness and test for doneness by slicing and peaking. Remove and serve.   

Warm Rice, Quinoa and Avocado Salad        Preparation and cooking time: 20 minutes
   Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. The quinoa and rice cook together.

1/4 cup Basmati rice
1/4 cup quinoa   black, red or tan
1 cup (8oz, 240ml) chicken stock
1/2 onion
2 tsp olive oil, for cooking
1/2 avocado
2 tsp olive oil, for salads
2 tsp white balsamic vinegar

Roughly chop onion.  Heat cooking oil in a small saucepan.  Add onion and sauté until transparent, about 3 minutes.  Add quinoa, rice, stock, cover and bring to a boil.  Reduce heat and simmer until done and liquid is absorbed, about 15 minutes .  Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
Cut avocado, remove pit.  Remove half of avocado from shell and cut into cubes. 
In a medium bowl, combine the oil and vinegar.  Add the avocado and stir gently to coat. Add rice / quinoa, and stir gently to combine. Serve.

Note: To store a cut avocado, leave in the shell, sprinkle with lemon juice, wrap tightly in cling film and store in the fridge, cut side down, on a plate.  Use within 2 days.

Sautéed Snow Peas (mangetout, pea pods) with Sesame seeds           Time: 10 minutes
   Another of those fleeting spring vegetables.  They cook quickly and are more versatile than 'just for stir-fries'.  If they are small, leave them whole.  If they are large (2", 5cm) cut in half or thirds, at an angle.

3oz (90gr) snow peas, mangetout
1 tsp butter
1 tsp sesame or walnut oil
1 tsp soy sauce
1 tsp toasted sesame seeds

Trim pea pods by snipping off the stem end.  Heat butter and oil in a nonstick skillet over medium heat.  Add pea pods and soy sauce and sauté 3 - 5 minutes, depending on size, stirring frequently.  Taste, when they are done to your liking, remove, sprinkle with sesame seeds, soy sauce and serve.

To toast sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating, medium bowl,
small saucepan with lid, medium skillet, barbecue grill
or large skillet

Mix marinade for pork chops
Spoon marinade over pork, set aside
Light/turn on barbecue grill if using
Trim, cut snow peas
Toast sesame seeds
Roughly chop onion
Sauté onion

Add rice, quinoa, stock to onion, cover, simmer
    Pause a minute
Cook chops
Mix oil, vinegar
Cut avocado, add to oil, vinegar
Turn chops
Sauté snow peas
   Pause a minute
Fluff rice, quinoa
Finish snow peas
Remove chops
Add rice quinoa to avocado, stir
Serve