Main Course Menu Plan: Week 3  Winter II

Day 1: Tilapia with Lemon Butter

Total time: 15 minutes
    Any nice filet of white fish would be good: walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.

Tilapia with Lemon Butter Ingredients:


Day 2: 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

Pork Chops with Spanish Rice Ingredients:


Day 3: Moroccan Chicken Stew

Total time: 45 minutes
   This is a simple tagine, or stew with the flavors of a North African souk.  Add harissa or other hot sauce to taste. If you can't find a small - medium sweet potato, skip the white potato and use 1 large sweet potato.

Moroccan Chicken Stew Ingredients:


Day 4: Turkey with Mustard Sauce, Pasta

Total time: 25 minutes
   The spicy mustard combines with the Greek yogurt for a creamy, savory sauce.  Serve over any pasta or rice.

Turkey with Mustard Sauce, Pasta Ingredients:


Day 5:  Standing Rib Roast with Yorkshire Pudding and Horseradish Sauce

Preparation and cooking time: 
                 60 - 90 minutes, 20-25 minutes per pound for medium rare. You need a meat thermometer
     You can get a rib roast small enough for 2... with leftovers.  We used to get a 1 - 2 rib roast. If it won't 'stand' just put it on a meat  rack.  I have no photo as this was our dinner when we lived in the US. Prime rib is not easy to find where we live now.



Yorkshire Pudding

Total time: 35 minutes
     This a bit tricky with a small roast; it is supposed to be made with the fat from the roast but there may not be enough from a small roast. Here is how I manage:

yorkshire pudding Ingredients:


Horseradish Sauce 

Time: 10 minutes
Crème fraiche can be whipped - and gives a lovely, slightly tangy flavor to the sauce.  If you can't get it, substitute regular heavy whipping cream.



Day 6: Baked Ham with Mustard Sauce

Total time: 1 hour 45 minutes
      A fully cooked ham should be baked to an internal temp of 140F (60C), about 20 minutes per lb. A ham that must be cooked should reach an internal temp of 150F (65C), 35 minutes per lb. for small hams and 22 minutes for larger (over 5 lbs) hams.  All times assume a 325F (165C) oven.

Roast Ham Ingredients:


Mustard Sauce

  Time: 10 minutes
    A timeless tradition in my large, extended family.  The original recipe came from "The Anderson House", a small family run hotel in my home town. For some, it's the only reason to have ham!  Can be made ahead.

mustard sauce Ingredients:


Note:  if you don't have a double boiler, put a metal bowl on a saucepan partially filled with water.  The bottom of the bowl should not touch the water.

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