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Menu Plan for Fall II: Week 2, Saturday
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Daily Recipes:
Chick Pea and Herb Salad
Barbecued Pork Loin
Barbecued Potato Chips
Zucchini (Courgette) and Tomato Gratin
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
We did a small pork loin; enough for dinner this night and leftovers for Sunday's quiche. If you get a larger roast, use some for sandwiches - or whatever. We always rinse canned beans to eliminate most of the sodium. The Parmesan Crisps will just need to be sliced and baked. The Zucchini Tomato Gratin will be for 2 dinners.
Chickpea, Egg and Herb Salad with Parmesan Crisps
Total time: 20 minutes
A simple salad, but full of flavor from the herbs and tapenade. The Parmesan Crisps, made from puff pastry with a bit of oil and Parmesan, are so delicious no one will believe they're so simple to make.
Ingredients:
- 2 eggs, hard boiled
- 15oz (450gr) chickpeas, garbanzo beans
- 2 tbs freshly snipped parsley
- 2 tbs freshly snipped chives
- 4 tsp green or black olive tapenade or finely chopped olives
- 2 tbs good olive oil
Instructions:
- Boil eggs.
- Drain and rinse chick peas.
- Snip the herbs.
- Put chickpeas and herbs in a small bowl. Add tapenade, olive oil and mix well.
- When eggs are done, rinse with cold water, peel and chop. Add to bowl and mix lightly.
- Divide between 2 small plates, garnish with Parmesan Crisps and serve, remaining Crisps on a plate for further munching.
Parmesan Crisps
Time: 15 minutes
Ingredients:
- Parmesan crisps assembled earlier
Instructions:
- To Bake: Remove from fridge and slice 1/4" thick (.6cm).
- Lay on a baking sheet and bake, 400F (200C) for 8 - 12 minutes, until pastry is golden and cheese is a bit darker.
- Remove and serve immediately or allow to cool and store in airtight container.
Barbecued Pork Loin
Total time: 60 minutes
The Grill Expert came up with the idea of having a very thin basting sauce to keep the pork moist... It worked. The pork is enough for 2 meals.
Ingredients:
- 1 boneless pork loin roast, 32oz (960gr)
- 2 tsp chili powder
- 1 tsp garlic powder
- Basting Sauce:
- 3/4 cup coffee
- 2 tbs soy sauce
- 2 tbs red wine vinegar
- Barbecue Sauce:
- 1/2 cup ketchup
- 2 tbs balsamic vinegar
- 2 tbs molasses
- 2 tbs soy sauce
- 3 tbs oil
- 2 tsp Dijon-Style mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
Instructions:
- Mix chili powder and garlic.
- Rub onto pork loin.
- Cook pork loin on barbecue grill, over indirect heat with the cover closed. 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 almost cooked through with a bit of pale pink in the center.
- Mix coffee, soy sauce and red wine vinegar.
- Spoon sauce over pork every 8 - 10 minutes starting immediately.
- In a small bowl whisk together all ingredients for Barbecue Sauce.
- Baste pork with 3 tbs barbecue sauce after 40 minutes. Serve the rest on the side.
- When pork is done, remove, cover with foil and let rest for 5 minutes.
- Slice and serve, barbecue sauce on the side.
- Could also be roasted in a 400F (200C) oven for about the same amount of time.
Barbecued Potato Crisps
Total time: 50 minutes
Some people eat ketchup on French Fries (chips). I prefer Aioli mayonnaise on mine.... But why not barbecue sauce on crisps?
Ingredients:
- 2 medium potatoes 6oz each (180gr each)
- 2 tbs olive oil
- 1/4 tsp salt
- Barbecue Sauce:
- 2 - 3 tbs Barbecue Sauce from Barbecued Pork Loin
Instructions:
- Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 6 slices from each potato - discard 'ends'.
- 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.
Zucchini (Courgette) and Tomato Gratin
Total time: 55 minutes
Thin slices let the flavors meld together easily. The breadcrumbs between the layers soak up all the goodness from the tomatoes and the zucchini.... All topped with a golden, cheesy crust. This will be enough for 2 meals.
Ingredients:
- 1 medium - large zucchini, 9" long (22cm)
- 2 garden fresh 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
Instructions:
- 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 for menu |
Arrange potatoes on baking sheet, bake |
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