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Menu Plan for Spring I: Week 6, Thursday

Spanish Pork with Peppers and Olives
Spaghetti with Garlic, Herbs and Parmesan

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

           More from Spain: In traditional Spanish cooking the emphasis is on the combination of vegetables, some of which may seem strange but it's simply using what is available.

Spanish Pork with Peppers and Olives 

Total time: 30 minutes
     Spain, like most countries with a warm climate, grows and eats lots of peppers.  In Andorra I used long, green chilis.  Now I make do with bell peppers.  Use hotter peppers if you prefer.  And the olives?  They're everywhere!

 Ingredients:

• 1 pork tenderloin, 12oz (360gr)
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1 onion
• 2 cloves garlic
• 1 medium - large carrot
• 1/2 cup olives, pimento stuffed
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1/4 (2oz, 60ml) cup white wine
• 1/4 (2oz, 60ml) cup chicken stock
• 2 tbs white Balsamic vinegar
• 1 tbs olive oil
• 2 tsp cornstarch dissolved in 1 tbs water

 Instructions:

• Slice onion about 1/8" thick (.3cm).
• Cut pepper in half the short way and then into slices, 1/4" thick  (.6cm). 
• Cut carrot into matchsticks. 
• Mince garlic.
• Heat oil in medium nonstick skillet.  Add onion, pepper, carrot and sauté 8 - 10 minutes.  
• Add garlic and sauté another 2 minutes. 
• Remove vegetables and set aside.
• Slice pork into rounds about 1/2" (1cm) thick.   Add to skillet and sauté 3 - 4 minutes per side, or until done.
• Cut olives in half. 
• Return vegetables to pan, add olives, herbs, wine, stock and vinegar.  Stir to combine. 
• Cover, reduce heat to low and simmer 5 minutes to blend flavors.
• Uncover, remove pork to small platter. 
• Increase heat under skillet.  Add cornstarch mixture and stir to thicken. 
• Arrange vegetables next to pork and serve.

Spaghetti with Garlic, Herbs and Parmesan

Total time: 25 minutes 
    This is a simple dish that works with anything.  I used spinach spaghetti.

 Ingredients:

• 3oz (90gr) spaghetti, for spaghetti,  about 3/4" (2cm) circle
• 1 tbs olive oil
• 2 garlic cloves, minced
• 1 tbs dried or fresh parsley
• 1 tbs dried or fresh chives
• 1/3 cup (1.5oz, 45gr) Parmesan preferably freshly grated
• black pepper

 Instructions:

• Cook pasta according to package instructions.  Drain.
• In same pan, over medium low, heat olive oil. 
• Add minced garlic, herbs, and sauté for a few minutes. 
• Add drained pasta, toss quickly, remove from heat and add Parmesan. 
• Serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, pot and colander for pasta Put water on high heat for pasta Slice onion, sauté Cut carrot, add to onion Slice peppers, add to skillet Mince all garlic, add half to skillet Slice pork Remove vegetables, sauté pork Cook pasta Cut olives

Dissolve cornstarch in water Grate Parmesan Turn pork Return vegetable to skillet, add olives, etc. Cover, simmer      Pause while it all cooks Drain pasta Sauté garlic, herbs Remove pork Thicken vegetables slightly Arrange vegetables around pork Add pasta to garlic, toss, remove Add Parmesan to pasta, serve

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By Katie Zeller

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