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Menu Plan for Spring II: Week 10, Wednesday
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Daily Recipes:
Orange Glazed Pork Chops
Potato and Carrot Packets
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Vegetable packets on the grill! Summer cooking at it's easiest. Put anything in the packets that's lurking in the fridge. If you use tomatoes you don't need water or stock.
Orange Glazed Pork Chops
Total 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.
Ingredients:
- 2 - pork chops, depending on size 12oz (360gr) 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
Instructions:
- In small bowl whisk together the ingredients for the marinade - you need to use the whisk to break up the marmalade.
- Pour over chops and let marinate for 15 minutes (or longer...).
- Remove chops 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.
Potato and Carrot Packets
Total time: 35 minutes
This is the 'catch - all' for vegetables. Anything works. Use whatever bits are left in the fridge. This is one of my favorite low-cal, I ate too much over the week-end or whenever, meals. Add a few pieces of celery, some cherry tomatoes or half of a large tomato, mushrooms, whatever. This is the base recipe...
Ingredients:
- 2 medium potatoes
- 2 - 3 carrots
- 1 onion
- 1/3 chicken stock
- 2 tsp dried herbs or 2 tbs fresh Whatever fresh herbs you have lurking or dried herbs that tickle your fancy
Instructions:
- Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.
- Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever.
- Divide evenly between the 2 plates keeping in the center of foil. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere.
- Divide chicken stock between the 2 plates.
- Sprinkle with herbs.
- Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets with the veg and broth.
- Put on barbecue - indirect heat (not over the coals), cover and cook for 30 minutes.
- Or put in 400F oven for 40 minutes.
- Check to make certain everything is done. Remove vegetables from packets and serve.
Note: This is 'cooking by sound': When the packets start sizzling, they are cooking. When they stop, they are done.... But if they don't stop, check them after 25 minutes.
Just open one part way and poke a knife into the potatoes. They will continue to cook, after removed from heat, if left wrapped.
Cooking schedule: 35 minutes |
Add stock, herbs to packets |
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