Monday Menu…

I have really enjoyed posting my weekly menu on the Web for Laura’s Menu Monday. I may not always follow it but it gives me a framework of what I need to have on hand and I’ve branched out to try new recipes. Also, I’ve unpacked one of the cookbooks my Mom gave me at Christmas, her old “Joy of Cooking” from the 1960’s. It has the best patina of grease with Mom’s notes written on the pages. I think that gifts handed down are the most thoughtful and I cherish them. I can’t wait to incorporate the recipes into my menu!

I actually did well last week. Friday and Saturday night were the only nights that got turned around but that’s because we had more left overs than we thought we would. I took the steak that we had left over from Ruth’s Chris and made fajitas on Friday night. Saturday, I had a craving for hot dogs, so that took priority and the pork chops became Sunday dinner.

Sunday: Pork Chops with Warm Apple Compote and a spinach salad
Monday: White Bean Chili and Cheesy Corn Muffins
Tuesday: Chicken Tamales with chips and salsa
Wednesday: Steak and with Rosemary and Garlic potato wedges with a salad
Thursday: Buca Di Beppo The best chain Italian I’ve ever had!
Friday: Off to San Antonio until Sunday!

Also, I was adventurous and decided to make a warm apple compote for the pork instead of relying on apple sauce. Recipe to follow:

Warm Apple Compote (serves 3-4)
By Nutcase 101

2/3 cups water
1/3 cup sugar
1 Large Granny Smith Apple
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
Zest of 1 small lemon
Juice of 1/2 small lemon
1/2 tablespoon of butter
Pepper to taste (optional)

1. Place water, sugar and cinnamon in a medium sauce pan and bring to a boil. Turn down to a simmer after first boil.
2. Peel, core and cut up apple into cubes. Place in sauce pan and raise heat until a second boil occurs. Turn down to simmer after boil. Add salt and lemon zest.
3. Watch pan for the apples to soften and sauce to reduce until syrupy
4. Once the apples are soften and syrupy, add lemon juice and butter. Remove from heat. Add pepper to your liking. I like it because it takes a little of the sweetness off.

I used this on top of the pork but it could easily be used as a side if you double it. I think next time I’m going to play up the savory aspect by adding onion and/or hearty nut.