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Menu Plan for the week of August 16, 2013: Wednesday's Recipes

Grilled Chili Pork Chops
Basmati Rice Avocado Pilaf
Courgette  (Zucchini) Patties

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

      We'll use the other half of the avocado in the rice. 

Grilled Chili Chops

Total time: 30 minutes
      Do 2 boneless chops or 3, thinner, bone-in chops.  It all depends on availability and your appetite.  The marinade adds a zesty flavor to the pork and helps keep them tender as they cook.  Remember, slightly pink is okay, too done dries them out, and makes them rather tough.

 Ingredients:

• 2 - 4 pork chops, 12oz total (360gr) 
• 1 clove garlic minced or crushed
• 1 tsp dried oregano
• 1 tsp chili powder  or more
• 1/4 cup ketchup
• 1 tbs soy sauce
• 1 tbs olive oil

 Instructions:

• Mince garlic. 
• Mix garlic, oregano, chili powder, ketchup, soy sauce and oil. 
• Spoon over chops and let marinate for 10 - 20 minutes. 
• Cook on barbecue for 5 - 8 minutes a side or until done.  Should be slightly pink near bone when done - take a peak (techniques). 
• Or fry in nonstick skillet over medium-high heat the same amount of time. 
• Baste both sides of chops with marinade once when turning.

Basmati Rice Avocado Pilaf

Total time: 20 minutes
      Fragrant Basmati flavored with cream avocado, a few tomatoes, fruity olive oil and fresh herbs.  Simple for summer.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock
• 1/2 avocado
• 10 yellow cherry tomatoes  or red
• 1 tbs fresh snipped basil
• 1 tbs fresh snipped purple basil  or more regular
• 1 tbs good olive oil
• 1 tbs white Balsamic vinegar

 Instructions:

• Melt butter in small saucepan over medium heat. 
• Add rice and sauté, stirring for 1 minute. 
• Add stock, cover and cook rice for 15 minutes. 
• Cut avocado into cubes.
• Cut cherry tomatoes in half.
• Snip all herbs.
• When rice is done fluff with a fork and put into a bowl.
• Add remaining ingredients and stir gently.

Zucchini (Courgette) Patties

Total time: 25 minutes
   Up until 6 years ago I had never eaten a zucchini.  It started with my neighbor dropping them off... Then I planted them... This was one of my first recipes and still a favorite.  If you don't have bread crumbs, take a rolling pin over 2 - 3 plain crackers (put the crackers in a plastic bag). Do not grate the zucchini in advance.

 Ingredients:

• 1 medium zucchini, 8" (20cm)   about 2 cups, shredded
• 2 tbs chives
• 1 egg, beaten
• 2 tbs bread crumbs
• 2 tbs Parmesan cheese
• Salt and pepper to taste
• 1 tbs olive oil

 Instructions:

• Shred zucchini using large holes on box shredder or food processor. 
• In medium bowl lightly beat egg, add bread crumbs, Parmesan, salt and pepper.  Mix well.
• Add zucchini, chives and mix well. 
• Heat large nonstick skillet over medium heat with 1 tbs oil.
• Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly.
• Sauté 5 - 10 minutes, or until brown, then turn and fry other side the same. 
• When brown, remove and serve.  A little freshly ground pepper and sea salt on top is a nice touch.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, medium bowl, whisk, dish for marinating, box grater, small saucepan with lid, large nonstick skillet, barbecue grill or large skillet Light/turn on barbecue grill if using Mix marinade for pork Spoon marinade over pork, set aside Sauté rice Add stock to rice, cover, cook Whisk egg Add crumbs, Parmesan, to egg, whisk Shred zucchini

Add zucchini, chives, to egg, stir Start to cook pork chops Heat oil in skillet Divide zucchini mixture into 4ths, spoon into skillet Pat zucchini out a bit, sauté Cut avocado into cubes Cut cherry tomatoes in half Snip herbs Check the rice, fluff if/when done Add avocado, tomatoes, herbs, oil, vinegar to rice, stir Turn the zucchini patties Turn the pork Remove zucchini/courgette patties Remove pork, serve

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