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Orange Glazed Pork
Chops
Warm Rice, Quinoa and
Avocado Salad
Sautéed Mangetout with Sesame Seeds
Menu Plan for the week of May 3, 2013: Day 4 Recipes
Orange Glazed Pork Chops
Warm Rice, Quinoa and Avocado Salad
Sautéed Mangetout with Sesame Seeds
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I used black quinoa in the salad - only for color. The taste of tan, red or black quinoa is the same; use whatever you have on hand.
Orange Glazed Pork Chops Preparation and cooking time: 30 minutesGround 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.
2 - 4 pork chops, depending on size 12oz (350gr) 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
In small bowl whisk together the ingredients for the marinade - you need to use the whisk to break up the marmalade. Spoon over chops and let marinate for 15 minutes (or longer...). Remove 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.
Warm Rice, Quinoa and Avocado Salad Preparation and cooking time: 20 minutesQuinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. The quinoa and rice cook together.
1/4 cup Basmati rice
1/4 cup quinoa black, red or tan
1 cup (8oz, 240ml) chicken stock
1/2 onion
2 tsp olive oil, for cooking
1/2 avocado
2 tsp olive oil, for salads
2 tsp white balsamic vinegar
Roughly chop onion. Heat cooking oil in a small saucepan. Add onion and sauté until transparent, about 3 minutes. Add quinoa, rice, stock, cover and bring to a boil. Reduce heat and simmer until done and liquid is absorbed, about 15 minutes . Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
Cut avocado, remove pit. Remove half of avocado from shell and cut into cubes.
In a medium bowl, combine the oil and vinegar. Add the avocado and stir gently to coat. Add rice / quinoa, and stir gently to combine. Serve.
Note: To store a cut avocado, leave in the shell, sprinkle with lemon juice, wrap tightly in cling film and store in the fridge, cut side down, on a plate. Use within 2 days.
Sautéed Snow Peas (mangetout, pea pods) with Sesame seeds Time: 10 minutesAnother 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 or thirds, at an angle.
3oz (90gr) snow peas, mangetout
1 tsp butter
1 tsp sesame or walnut oil
1 tsp soy sauce
1 tsp toasted sesame seeds
Trim pea pods by snipping off the stem end. Heat butter and oil in a nonstick skillet over medium heat. Add pea pods and soy sauce and sauté 3 - 5 minutes, depending on size, stirring frequently. Taste, when they are done to your liking, remove, sprinkle with sesame seeds, soy sauce and serve.
To toast sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, about 5 minutes.
Cooking schedule: 30 minutes |
Add rice, quinoa, stock to onion, cover, simmer |
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