Menu Plan for Winter I: Week 5, Thursday
Links:
Daily Recipes:
Pork Chops with Mushroom Pan Sauce
Barley with Red Onion and Olives
Soy Balsamic Glazed Carrots
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Quick-cooking barley makes quick work of this savory side dish.
Pork Chops with Mushroom Pan Sauce
Total time: 35 minutes
Braised pork chops, with a simple pan sauce of mushrooms, onions and chili powder.
Ingredients:
- 2 - 4 pork chops, depending on size, 12oz (360gr) total weight
- 4oz (120gr) mushrooms
- 1/2 red onion
- 1 tbs olive oil
- 1 tsp chili powder
- 1 tbs Balsamic vinegar
- 1/2 cup (4oz, 120ml) beef stock
- 1 tbs tomato paste
Instructions:
- Clean mushrooms, slice thickly.
- Roughly chop onion.
- Heat oil in large nonstick skillet over medium high heat. Add pork chops and brown, about 5 minutes per side. Remove.
- Reduce heat to medium. Add chili powder and sauté briefly, about 30 seconds.
- Add onions and sauté 3 minutes.
- Add mushrooms and sauté 5 minutes longer.
- Add stock and deglaze pan, stirring up any browned bits.
- Add vinegar, tomato paste and stir well.
- Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer.
- Uncover and simmer until sauce is slightly thickened. Serve.
Barley with Red Onions and Black Olives
Total time: 20 minutes
Almost a 'winter' pilaf. Red onions are a bit sweeter than ordinary yellow onions; Greek olives add both color and flavor.
Ingredients:
- 1/2 cup (2.8oz, 80gr) quick-cooking barley
- 1/2 red onion
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup Greek, dry-cured olives
- 2 tsp oil
Instructions:
- Chop red onion.
- Heat oil in small saucepan. Add onion and sauté until tender.
- Add barley, stock, cover and simmer until done, about 15 minutes. All stock should be absorbed.
- Roughly chop olives.
- Stir into barley, cover and let rest 1 - 2 minutes. Stir well and serve.
Soy Balsamic Glazed Carrots
Total time: 25 minutes
Soy sauce and Balsamic vinegar combine for a light glaze... And I always have carrots in my fridge in case of a vegetable emergency.
Ingredients:
- 2 - 3 carrots
- 1/4 cup water
- 2 tsp olive oil
- 2 tsp Balsamic vinegar
- 1 tsp soy sauce
Instructions:
- Peel carrots, cut in half, then each in half again so you have carrot sticks.
- Put carrots, water in a small skillet, cover and simmer until just tender, 10 - 12 minutes.
- When tender, drain all water.
- Add oil and sauté carrots until any remaining water has evaporated.
- Add vinegar and soy sauce and sauté, 2 - 3 minutes longer, until nicely glazed.
- Serve.
Cooking schedule: 35 minutes |
Sauté chili powder, add onion, sauté |
