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Menu Plan for Spring II: Week 13, Wednesday
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Daily Recipes:
Deviled Pork Chops, Grilled
Brown Rice Salad with Green Beans
Tomato Garlic Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Spicy pork chops, a warm salad and leftover tomato salad: easy summer cooking.
Deviled Pork Chops, Grilled
Total time: 30 minutes
Pork chops with a kick, marinated and cooked on the barbecue grill. If you want them hotter, more 'devilish' you could add a drop or 2 of Tabasco or other hot sauce.
Ingredients:
- 2 - 4 pork chops, boneless, - depending on size 12oz total weight (360gr)
- Marinade:
- 2 tbs whole grain mustard
- 2 tbs orange juice Substitute 1 tbs orange marmalade or 1 tbs lemon juice with 1 tbs sugar or 2 tbs white wine.
- 2 tbs Worcestershire Sauce
- 1 tbs paprika
- 2 tsp garlic powder
- 2 tsp dried tarragon
- 1 tbs olive oil
Instructions:
- Mix all ingredients for marinade and spoon on chops. Let marinate for 10 - 15 minutes.
- Cook on barbecue for 4 - 7 minutes a side or until done. Should be slightly pink in center when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time.
Warm Green Bean and Brown Rice Salad
Total time: 30 minutes
I use 'Uncle Ben's' which is all I can get and it's quick cooking. It looks like brown Basmati and cooks in 15 minutes. You can use regular Basmati if you prefer. This salad is good warm or cold, so timing is not an issue.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
- 6oz (180gr) green beans
- 1/3 (3oz, 90ml) cup more chicken stock
- 1 tbs toasted sesame seeds
- Vinaigrette:
- 1 tbs Dijon-style mustard
- 1 1/2 tbs Balsamic vinegar
- 1 tsp soy sauce
- 2 tsp sesame or walnut oil
- 2 tbs salad olive oil
Instructions:
- Cook rice according to package directions.
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Put beans into small skillet, add stock, cover and simmer over medium heat until done, 10 - 12 minutes.
- Vinaigrette:
- Put all ingredients but olive oil in a small bowl and whisk well.
- Slowly add olive oil, whisking constantly.
- To Finish:
- When rice is done put into a medium bowl.
- When beans are done, drain and add to rice.
- Add the half of the vinaigrette and stir gently.
- Taste, add the rest of the vinaigrette as needed, (I use all but about 2 tsp).
- Sprinkle with sesame seeds. Serve.
Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.
Tomato Garlic Salad 
Total time: 1 minutes
Ingredients:
- leftover tomato salad
- more tomatoes if you like
Instructions:
- Add more tomatoes, stir and serve.
Cooking schedule: 30 minutes |
Make vinaigrette |
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