2 medium-large russet potatoes
I clove garlic
8oz fresh kale
2 dashes cayenne pepper (more or less to taste)
3 tbsp Maple syrup
1/3 cup flour
1/3 cup corn meal
1 egg
Prep time: 10 minutes
Put a large pot of water on to boil.
Wash and dry the fresh produce.
Medium dice the potato (a larger than playing dice)
Using the side of your knife, crush the garlic and remove the peel
Remove the thick stem and rough chop the kale
But flour on 1 plate, cornmeal on another, and thoroughly beat the egg in a medium bowl
Cooking time: 25 minutes
Add the potatoes and garlic to the boiling water. Cook for 16 min or until the potatoes are soft when pierced with a fork. When cooked, drain the water, add the yogurt, a drizzle of olive oil and salt and pepper to taste. Mash with a fork. Set aside in a warm place.
Day 2:
Pork chops with peach chutney
Vegetable Rice stir fry
Ingredients:
12-16oz pork loin
1 peach (fresh if ripe; frozen is fine; canned if that’s easier)
Any or all of cinnamon, coriander, cloves, bay leaf
2 oz fresh ginger
1 tbps white vinegar
2 carrots
1 small onion
1 clove of garlic
1 small head of broccoli
1/2 cup basmati rice
Peel and small dice the onion.
Peel and finely mince the garlic.
Peel and finely mince the ginger.
Remove the bottom of the broccoli stem and chop the florets into small bite-size pieces.
While the rice cooks, pat the pork chops dry and season both sides with salt and pepper. To a large frying pan over medium high heat, add 1 tbsp olive oil. When hot, add the pork chops. Cook 6-7 minutes, flip them and cook for 6 more minutes. Remove from heat and let rest for at least 5 minutes. Leave the fond and any remaining oil in the pan.
While the pork chops cook, in a small pan heat a drizzle of olive oil over medium high heat. Add the peaches, 1/2 of the onion, ginger and ground spices. Stirring slowly and constantly, cook until the peaches break down and the onions are soft and the whole pan is aromatic. (If the peaches aren’t breaking down, mash them gently with a fork.) Add 1/2 cup water and the vinegar, season with salt and pepper and reduce heat to medium low. If you were going to add a bay leaf, now is a good time to do it. Stir gently and occasionally until most of the water has cooked off.
To the pan from the pork chops, (still over medium high heat) drizzle a little more olive oil. Add the other 1/2 of the onion, and all of the carrots and broccoli. Season with salt and pepper. Stir until the carrots have softened slightly. Add the garlic and stir for another 30 seconds to 1 minute. Add the cooked rice. Stir until the vegetables are mixed into the rice, then cook for 3 minutes without stirring. With a spatula, scrape the rice off the bottom of the pan and stir to mix. Repeat.
Slice the pork chops against the grain, place on a plate and top with the chutney. Serve with the rice. Enjoy!
Pasta shells with garlic butter and caper sauce
Spinach salad
Day 4:
Sweet potato fries
1 tbsp. Siracha
2 tbsp. mayonnaise
2 hamburger buns
Optional: lettuce, tomato, onion, Havarti cheese
Prep and cooking time: 25-35 minutes
Heat oven to 450 degrees. Wash or peel the sweet potato. (I like the peel on.) Slice in half lengthwise, then into wedges. Drizzle olive oil and sprinkle with salt and pepper. Toss to evenly coat. Bake on a cookie sheet for 12 minutes, then flip. Bake for 10-12 minutes more.
Slice and prepare any toppings you want to add.
While the sweet potatoes bake, divide the hamburger in half and work each half in your hands until uniform in consistency; form into patties. Season with salt and pepper. Heat a skillet on medium high
and add olive oil. When the oil is hot, carefully add the patties, seasoned side down. Season the other side with salt and pepper. Cook for 3-5 minutes, depending on how done you like it. Flip and cook for another 3-5 minutes. If you are adding cheese, now is the time to do it. Lay the slices on top of the burgers.
While the burgers cook, mix the mayo and Siracha in a small bowl.
When burgers are done, plate and keep in a warm place. Keep the pan on the heat and keep the drippings in the pan. Open the buns in half and lay them into the pan. Cook for 30 seconds to 1 minute.
Spread the mayo mix into the open faces of the buns, add the burger, top with any toppings you wish, serve with the sweet potato fries on the side.
with toasted Brussel sprouts
Ingredients:
2-4 large portabella mushrooms
1 tbsp butter cut into as many pieces as you have mushrooms
1 small onion or 1 large shallot
2 small sweet peppers
1/4 cup dried bread crumbs
1/4 cup grated parmesan cheese, plus a little more for topping
10 oz Brussels sprouts
1/2 cup walnuts
Prep time: 10 minutes
Heat your oven to 400 degrees
Wash and dry all of the fresh ingredients
Remove the stems of the mushrooms, and set the tops to the side. Mince the stems and place in a large bowl. Peel and mince the onion or shallot. Deseed the peppers and mince.
Cut the ends off the sprouts and slice in half lengthwise. Coarsely chop the walnuts.
Cook time: 25 minutes
In a large skillet, heat one tablespoon of olive oil over medium high heat. Add the stems, onion, peppers, season with salt and pepper, and cook for 3-4 minutes stirring constantly until the onions are translucent and the peppers are soft. Drain any liquid and wipe out the skillet. In a large bowl, combine the cooked vegetables (still warm but not hot), bread crumbs and the 1/4 cup of parmesan cheese. Season with salt and pepper. Mix thoroughly. Invert the mushroom caps and lay them flat on a cookie sheet lined with foil or parchment paper. Add a piece of butter into each of the tops. Spoon the filling evenly into each of the caps. Sprinkle with the remaining cheese. Bake for 10-12 minutes or until the cheese has toasted.
While the mushrooms are baking, heat a drizzle of olive oil in the same skillet. Add the Brussels sprouts cut side down and cook for 3 minutes without stirring. Toss and continue to cook for 5 minutes, stirring occasionally. Season with salt and pepper. Add the walnuts and cook for 1 more minute.
Plate and serve.