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Menu Plan for Spring II: Week 12, Monday
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Daily Recipes:
Grilled Pork Chops with Ginger Barbecue Sauce
Oriental Pasta Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
This barbecue sauce will be used for 2 dinners this week - or more chops. The Pasta Salad is also for 2 dinners and can easily be doubled for a picnic for more.
Grilled Pork Chops with Ginger Barbecue Sauce
Total time: 30 minutes
At first glance it seems like a lot of ginger in this recipe - both on the chops and in the sauce. But it works well, adding an underlying flavor that is not too 'ginger-y' or particularly hot; just a tiny kick.... When you are marinating meat it helps to poke it with a fork, to let the marinade penetrate.
Ingredients:
- 2 - 4 pork chops - depending on size, 12oz of boneless (360gr)
- Marinade:
- 1 tbs red wine vinegar
- 1 tbs soy sauce
- 1 tbs ketchup
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 3 tbs olive oil
- Ginger Barbecue Sauce:
- 1 cup tomato sauce, 8oz (240ml)
- 2 tbs molasses
- 2 tbs cider vinegar or other vinegar
- 1 - 2 tsp dry mustard try 1 tsp, taste after heating, add more if you like
- 1 - 2 tsp ground ginger try 1 tsp, taste after heating, add more if you like
- 1 tbs soy sauce
Instructions:
- Mix all ingredients for marinade and pour over chops. Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes a side or until done basting each side with barbecue sauce. Should be slightly pink in the center or near bone when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve, with Ginger Barbecue Sauce on the side.
- Ginger Barbecue Sauce
- Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Oriental Pasta Salad
Total time: 25 minutes
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. And it's a hit with everyone that tries it! What more can we want? This makes enough for 2 meals. We cook the beans with the pasta.....
Ingredients:
- 1 1/2 cups (5oz, 150gr) bite-size pasta, penne
- 1 3/4 cups (15oz, 450gr) red kidney beans
- 10oz (300gr) green beans
- 1 cup (4oz, 120gr) cherry tomatoes
- 2 ribs celery, sliced
- 3 tbs snipped fresh basil
- 2 tbs snipped chives
- Vinaigrette:
- 3 tbs soy sauce
- 3 tbs tarragon white wine vinegar
- 2 tbs salad olive oil
- 1 tbs walnut or sesame oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
Instructions:
- Cook pasta according to package directions.
- Top and tail green beans and cut into 1" (2.5cm) lengths.
- Add to the boiling pasta for the last 4 minutes of cooking time.
- Drain and rinse kidney beans and put into a large bowl.
- Cut cherry tomatoes in half and add to red beans.
- Slice celery and add to beans.
- Snip chives, basil and add to beans.
- Add vinaigrette to beans and toss gently to combine.
- When pasta and green beans are done drain well, rinse briefly with cold water, drain again and add to red bean mix.
- Toss gently to combine.
- Vinaigrette:
- Mix soy sauce, vinegar, oregano and garlic in small bowl.
- Add oils and whisk - mixture will not emulsify (thicken) but should be well blended.
Note: This salad keeps well 3 - 4 days.
Cooking schedule: 30 minutes |
Snip herbs |
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