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Menu Plan for Winter II: Week 3, Saturday
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Cheese and Pepper Mini Frittatas
Braised Pork Chops with Spanish Rice
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
With the addition of frozen peas this makes an easy skillet dinner for a busy week.
Cheese and Pepper Mini Frittatas
Total time: 25 minutes
Mini Frittatas are wonderful, little egg muffins: great, warm, for a starter; great, cold for an on-the-go breakfast. Pepper is often underrated as a seasoning....
Ingredients:
- 3 eggs
- 2oz (60gr) shredded or finely chopped Gruyère
- 1/4 tsp pepper, freshly ground if possible
- 2 tsp olive oil
- butter or cooking spray if needed
Instructions:
- Butter or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any butter).
- Divide cheese and add to the muffin cups.
- Crack the eggs into a large bowl, add olive oil, pepper and whisk well.
- Using a ladle or spoon divide eggs evenly between the muffin cups.
- Bake at 400F (200C) for 14 - 17 minutes or until set.
- Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out.
- Serve, garnished with a few cherry tomatoes, warm or at room temperature.
Pork Chops with Spanish Rice
Total time: 40 minutes
I use brown rice in this dish. Mine cooks in 20 minutes and I like the healthy aspect and nutty flavor of brown rice. You could substitute Basmati, Arborio, or plain white rice.
Ingredients:
- 2 - 4 pork chops, depending on size, (12oz, 360gr boneless, 16oz, 480gr bone-in)
- 1 onion
- 1/2 green pepper
- 1 rib celery optional
- 2 cloves garlic
- 2 tsp chili powder
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 3/4 cup (15oz, 450gr) whole tomatoes
- 1 cup (6oz, 180gr) frozen peas no sauce
- 1 tsp Worcestershire sauce
- 2 tsp olive oil
- water or chicken stock, 1/4 - 1/2 cup
Instructions:
- Chop onion, celery and green pepper.
- Mince garlic.
- Heat oil in deep skillet or Dutch oven over medium high heat.
- Add pork chops and brown on both sides, about 5 minutes each. Remove.
- Add chili powder, onion, pepper, celery and garlic. Sauté for 5 minutes.
- Open tomatoes and drain into a bowl.
- Chop the tomatoes and drain again.
- Add drained tomatoes, Worcestershire sauce and rice to pan.
- Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).
- Pour this over the rice/vegetables in the skillet and stir well to combine.
- Lay the pork chops on top of the rice and cover.
- Reduce heat to simmer and cook until rice is done. Stir occasionally while cooking.
- When the rice is almost done, stir in peas.
- Serve from the skillet.
Cooking schedule: 40 minutes |
Butter muffin pan |
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