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Menu Plan for Winter I: Week 3, Day 2
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Daily Recipes:
Braised Pork Chops with Peppers and Olives
Barley Pilaf
Rutabagas with Bacon and Onion
Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions
Rutabagas are in season now and a great winter root vegetable. Try it... you may like it. As they tend to be rather large, there should be enough for 2 meals.
Braised Pork Chops with Peppers and Olives
Total time: 25 minutes
Pork chops, quickly seared to caramelize the surface, then braised for 15 minutes with peppers, olives and a bit of spicy tomato sauce makes an easy weeknight dinner.
Ingredients:
- 2 - 4 pork chops, depending on size, (12oz, 360gr) total weight
- 2 tsp olive oil
- 2 tsp chili powder
- 1 onion
- 1/2 green or red bell pepper
- 1/2 cup green or black olives
- 2 cloves garlic
- 1 cup (8oz, 240ml) tomato sauce
- 1 tbs Worcestershire
Instructions:
- Chop onion and pepper.
- Mince garlic.
- In medium nonstick skillet heat oil over medium-high heat. Sauté pork chops until lightly browned, about 3 minutes per side.
- Remove and set aside. Add chili powder, onions, garlic, pepper to pan and sauté 5 minutes.
- Return chops to pan.
- Add tomato sauce, Worcestershire sauce and olives. Reduce heat to low, cover and simmer 10 - 15 minutes, until chops are done and tender.
- Serve.
Barley Pilaf
Total time: 25 minutes
Barley is a hearty, nutritious grain; easy to cook and flavorful. I get the quick-cooking barley which takes 15 minutes. Here it's cooked in chicken stock with sautéed carrots and onion; a pretty, flavorful side dish.
Ingredients:
- 1/2 cup (2.8oz, 80gr) quick-cooking barley
- 1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)
- 1 small - medium carrot
- 1/2 onion
- 1 tbs soy sauce
- 1 tbs dry sherry
- 1 tsp dried basil
- 1 tsp olive oil
Instructions:
- Chop onion and carrot.
- Heat oil in a small saucepan. Add onion, carrot and sauté until they start to get tender, about 5 minutes.
- Add barley, stock, soy sauce, basil and sherry; stir to combine.
- Cover and simmer until barley is done, about 15 minutes or according to package directions.
- Serve.
Rutabagas with Bacon and Onion
Total time: 35 minutes
Rutabagas, or Swedes as they are known in the UK, are a yellow turnip. They add sweetness to vegetable soups or stews and are excellent, braised on their own, or, as in this case, with a bit of bacon and onion.
Ingredients:
- 2 slices bacon, (1.5oz, 45gr)
- 1/2 medium onion
- 1 rutabaga, about 3 cups
- 1 tbs butter
- 1 tbs sherry (not cooking - the real stuff - never cook with anything you wouldn't drink)
Instructions:
- Peel rutabaga (with a vegetable peeler - like a potato) and cut into pieces about 1/2" X 1/4" - you will need a big knife; it's rather hard.
- Roughly chop bacon and sauté in a medium sauce pan.
- When crisp remove and drain all but 1 tbs fat.
- Chop onion, add to skillet and sauté until tender, about 5 minutes.
- Add rutabaga, 1/2 cup water and bacon. Bring to a boil, cover, reduce heat and simmer 15 - 20 minutes.
- Test for doneness - taste, should be like a cooked potato. When done, drain any remaining liquid, stir in butter, sherry and serve.
Cooking schedule: 35 minutes |
Add rutabaga, bacon, water to onion, cover, simmer |
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