This will be a long one. Grab a cup of coffee (or tea, if you are one of those people) and bear with me.
First, a recap of last week’s eating:
We planned to eat Grilled Burgers in Buns, Grilled Corn on the Cob and Canteloupe. We did, and it was delicious.
The plan was for Tortas, and Fruit Salad with Lime Dressing, but I got a whim at the Farmer’s Market, and instead we grilled fresh jalapeno kielbasa from my favorite local sausage maker, and ate it on good rolls accompanied by my Spicy Zucchini to which I added the leftover grilled corn from the previous night.
I had planned for Cheese Tortellini with Sauce, Homemade Ciabatta and Green Salad. In real life we had cheese ravioli with homemade tomato sauce, green salad and something called “60 Minute Rolls” that I found in the cook book that came with my KitchenAid stand mixer. Yum
I was supposed to make Marinated, Grilled Pork Chops with Rosemary; Risotto and Fresh Tomato Slices with salt, olive oil and vinegar, and I sort of did. The evening went on FOREVER; first an Ice Cream Social at Sam’s school from 6-7, followed by Rob going to a church meeting at 7:00. I planned to have dinner ready at 8:00 to eat when he got home, but at 8:00 he did not come home and we had a drop-in guest. By the time we were able to eat dinner the risotto was a little gluey, and the chops were kind of dry, but I could see that it would have been good if eaten, oh, an hour earlier when it was ready.
The planned menu of Pork and Peanut Kabobs, Basmati or Jasmine Rice was completely abandoned. I had a long, rough doctor’s appointment and needed to lie down more than I need to thread skewers, Sam had football practice, and then from 7-8 we had yet another Ice Cream Social to attend. After a quick survey of ingredients, I made the following dinner which profited from slow cooking on the stove while we socialized, and was a big hit:
Annie’s Spicy Pork and Pepper Burritos
- 3-4 boneless pork chops, or the equivalent in pork tenderloin cut into chunks
- 2 bell peppers sliced into strips
- 2 hot peppers (I used jalapenos), sliced into strips
- 1 can chiles in Adobo with sauce
- 1 onion, sliced thin
- 1 clove garlic
- 1 can black beans with liquid
- salt and pepper to taste
- olive oil
- Flour Tortillas (burrito sized)
- Mild shredded cheese (Monterey Jack or Chihuahua work well)
In about 1 tablespoon of olive oil, brown both sides of meat over medium-high heat. Reduce heat to medium and add all other ingredients. Cook, stirring occasionally, for about 30 minutes or until onions and peppers start to soften. Stir once more (work around the chops), cover and reduce to low heat. Simmer for 2 hours, or until meat is tender enough to shred with two forks. Shred meat, mix well with other ingredients and serve on warm tortillas with cheese. (Note: this is REALLY spicy. If you want to moderate the heat, I’d leave out the fresh peppers and just use the canned).
We just finished our Herb-Rubbed Top Sirloin Steak with Pepperonata, and Penne with Butter and Cheese at this very moment. Great contrast of hot, juicy meat and silky, salty peppers. I’ll be publishing the recipe, but its quite long, and I’ve already been sitting here long enough to have cured cholera or something.
This was supposed to be cook’s night off, but we’ve ended up with an extra piece of top sirloin from last night, so it has been requested that I make the “spicy pepper stuff” from Wednesday again, so that we can eat it with grilled slices of steak in tortillas. I may try to come up with a Latin marinade of some sort for the steak.
For next week, I plan to continue my full out assault on the critic(s) of comfort food, by having Comfort Food Week on Forest Street. This may sound like a dull week to sophisticated eaters, but I am in need of a little comfort, its getting colder out, and I haven’t cooked much “homey” food for quite a while. I can assure you that no one here will mind. Here’s what we’re eating on Forest Street next week:
Cropckpot Split Pea Soup; 60 Minute Rolls
This will be a long day, from an 8:00 a.m. football game in a town half an hour away, to grocery shopping and a college football game. This soup will go in in the morning, cook, stay warm and get better as the day goes on. The rolls are easily made and baked in the hour between my nap (!!) and dinner.
Fettucine with Chicken and Broccoli in Olive oil and Garlic Sauce, Homemade Garlic Bread and Green Salad
Another busy day from church in the morning to a matinee symphony concert. This will easily go together in an hour before dinner; I won’t actually bake the bread for this (I don’t think) I’ll just buy good quality Italian bread, slice it, drizzle it with olive oil, rub it with garlic, and broil it a bit.
Pot Roast, Mashed Potatoes and Glazed Carrots
I’ll be making tons of mashed potatoes for Wednesday’s dinner, and will freeze any leftover roast for use in other meals.
Macaroni and Cheese and Fruit Salad
Shepard’s Pie, Roasted Cauliflower and Green Salad
Chicken & Dumplings and Spinach Sauteed with olive oil, garlic, onions and red pepper flakes
Braised Pork Chops, Baked Sweet Potatoes and Homemade Applesauce