Menu Plan for Summer I: Week 13, Day 3


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Barbecued Stuffed Pork Loin, leftover 
Basmati Rice

Cooking time:  80 minutes for menu       Cooking schedule: see below for instructions

           We almost let the summer slip past without making this classic vegetable dish.  It is a bit fussy and requires about 30 minutes of steady work... But it makes enough for 2 - 3 meals, or a crowd, and everyone should have it at least once a summer.  We'll make the rest easy: leftover pork with leftover sauce, and some Basmati if you like.

Barbecued Stuffed Pork Loin

stuffed pork loin, sliced Total time: 15 minutes




Total time: 1 hour 20 minutes 
     There are as many recipes for Ratatouille as there are cooks who make it.  And as many methods.  Some call for cooking it all together in one pot for hours, some in separate pots for 30 minutes, some for sautéing first, others for roasting.  This is my way,  I think sautéing the vegetables first highlights their individual flavors.  The one universal is the list of vegetables (although not their ratio) and stirring in fresh basil at the end!

Ratatouille Ingredients:


Note: It took me about 35 minutes to do the chopping and sauteing; everything was tender and well done in 30 minutes but I let it simmer for 45.

Note 2:  Peel tomatoes by blanching in boiling water for 30 seconds first.  The peels slip off easily.

Basmati Rice

Total time: 20 minutes
     Simple, fragrant, fluffy, quick-cooking ....for me, the perfect white rice for a side dish.

Basmati Rice Ingredients:


Note:  Vary the herbs based on the main course.  If fresh are available use 1 tbs, snipped or minced and add during the last 5 minutes of cooking time.

Cooking Schedule: 80 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, large nonstick skillet, large pot, baking
dish, small saucepan with lid

Chop onions, sauté
Mince garlic
Chop peppers
Add garlic to onions, sauté
Remove garlic, onions to pot, turn on heat under pot
Add oil, peppers to skillet, sauté
Slice zucchini
Snip herbs
Remove peppers to pot
Add oil, zucchini to skillet, sauté
Cube eggplant
Chop tomatoes

Remove zucchini, add to pot
Add oil, eggplant to skillet, sauté
Add eggplant to pot
Add herbs, tomatoes to pot, stir, cover, heat
Turn heat down, let simmer very slowly
     25 minute break - interrupt to stir ratatouille
Back? Start to cook rice
Stir ratatouille
Slice pork
Put pork, sauce in dish, put in oven, turn on, 350F (175C)
Stir ratatouille, adjust heat if needed
     Another break for 15 minutes
Stir ratatouille
Fluff the rice, remove the pork
Stir basil into ratatouille, serve all and eat
Refrigerate the rest of the ratatouille

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