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pork diablo
Pork Chops Diablo

sweet potato fries
Sweet Potato Fries

mangetout with shallots
Sautéed Snow Peas (mangetout) with Browned Shallots

 

Menu Plan for the week of March 22, 2013: Wednesday's Recipes

Pork Chops Diablo
Sweet Potato Fries
Sautéed Mangetout with Shallots

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

      Sweet potatoes are becoming a year 'round staple here and I like to pair their caramel flavor with something spicy.  Cook the rice for tomorrow's quiche tonight.

Pork Chops Diablo                                      Preparation and cooking time:  30 minutes
     Diablo or deviled usually means spicy, often hot and always full of rich, complex flavors.  These zesty pork chops are a perfect example. The ones I get are quite thin.  You may need to increase the cooking time if you are using very thick ones.

2 - 4 pork chops, depending on size, 12oz (350gr) total
1 onion
2 tbs chili powder
1/4 cup flour
4 tsp olive oil
8oz (250ml) tomato sauce
1/2 cup (4oz, 120ml) beef stock (broth)
1 tbs Worcestershire sauce
1 tsp dry mustard
1 tbs cornstarch (maizena) dissolved in 2 tbs water

Roughly chop onion.  Combine flour and 1 tbs chili powder in plastic food bag.  Add pork chops and toss to coat.  In nonstick skillet, large enough to hold the chops, heat 2 tsp oil over medium-high heat.  Add chops and sauté about 3 minutes per side, until lightly browned.  Remove and set aside. 
Add remaining 2 tsp oil and the remaining 1 tbs chili powder.  Sauté for 1 minute, then add onions.  Sauté about 5 minutes until onion starts to brown.  Add tomato sauce, broth, Worcestershire, mustard and bring to a boil.  Add cornstarch mixture and cook, stirring constantly until thickened. 
Reduce heat to low and return chops to pan.  Cover, and simmer chops until done, about 10 minutes, turning once.  Serve chops with sauce and onions.

Sweet Potato Oven Fries                               Preparation and cooking time:  35 minutes
   A bit crunchy on the outside from the caramelized natural sugars; like warm, creamy pudding on the inside.... Wonderful!

2 medium sweet potatoes
1 1/2 tbs olive oil
salt and pepper

Slice potatoes in half the short way, then each half into 8 wedges.  Put oil into a large bowl, add potatoes and toss, coating thoroughly.  Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan).  Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother.  When done remove from pan and sprinkle lightly with salt and pepper if you choose and serve.

Sautéed Snow Peas (mangetout, pea pods) with Browned Shallots     Time: 25 minutes
    
Another of those fleeting spring vegetables.  They cook quickly and are more versatile than 'just for stir-fries'.  If they are small, leave them whole.  If they are large (2", 5cm) cut in half of thirds, at an angle.

4oz (125gr) snow peas
2 shallots
2 tsp olive oil
salt and pepper

Peel and slice shallots. Clean pea pods - snip off the stem end.  Cut large pods into pieces, at an angle, if desired.  Heat oil in nonstick skillet over medium heat. Add shallots and sauté until browned, reducing heat after 10 minutes, about 20 minutes total time.  Add pea pods and sauté 5 minutes, depending on size, stirring frequently.  Remove, add salt and pepper if using and serve.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, one lid, medium bowl, baking sheet,
food bag, plate

Turn oven on, 400F (200C)
   Cook 1/2 cup brown rice in 1 cup stock for quiche
Cut potatoes
Put potatoes, oil in bowl, toss to coat
Bake potatoes
Combine flour, chili powder in food bag
Add pork chops, shake to coat
Brown pork chops
Chop onion
Turn chops

Slice shallots
Sauté shallots
Remove chops to plate, add chili powder, sauté
Add onion, sauté
Dissolve cornstarch in water
Add sauce, broth, Worcestershire, mustard, boil
Mind the shallots, reduce heat
   Mind rice, refrigerate when done
Add cornstarch to sauce, stir, thicken
Return chops, reduce heat, cover, simmer
Trim snow peas, slice
Add snow peas to shallots, sauté
Turn chops
      Wait for everything to finish
Remove all and serve