Sunday, January 1, 2012

MPM--Happy 2012!

Happy New Year! I know so, so many people who couldn't wait to see 2011 go. For me, the return to the world of paid work colored the year to the point where I can barely remember anything else. And I can't wait to see what this year brings. I would love a year of ordinary days. Here's hoping.

This week:

Monday: Leftover party food. We hosted my father in law's 80th! on January 1 and I could cry with joy at the leftovers. Pork roast, chick pea salad, regular salad, and tons of snacks. Yum.

Tuesday: Taco Tuesday, just for kicks.

Wednesday:  In the getting back to normal eating category, I'm trying this chicken with leeks and sundried tomatoes. It looks festive but light, and I have half a pack of sundried tomatoes to use anyway.

Thursday: Slow Cooker Chicken Curry; see below for recipe.

Friday: Pork chop recipe from I don't know where. Roasted Brussels sprouts and baked potatoes for the side. (Heat oven once, cook twice, I'm in.)

Season 6 oz boneless chops (~3/4 inch thick, though I am a weenie and go for thinner) with salt & pepper, then cook in oil over medium heat until cooked through, about 4-6 minutes per side. Remove & set aside.
Add 3/4 C white wine to the skillet and simmer, stirring, 1 minute. Add 2 Tbs. Dijon mustard; spoon over pork. And done. I hope I like this, it sounds crazy easy and fast and I need more of those.

Chicken Curry
In slow cooker, whisk:
4 cloves garlic, chopped fine
1 inch piece of ginger, grated
2 Tbs curry powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp pepper
2 Tbs water

1.5 lbs chicken (usually 8 thighs, though I do two thighs & the rest boneless breasts)
2 small onions cut in wedges

Toss to coat. Cook 6-8 hours on low or 4-5 hours on high.
Make rice.
When finished, fold in:
chopped tomatoes (about 2 plum). Serve over rice with
Greek yogurt

Can also try this with beef or lamb, but I have not yet done so.

For more ideas, try I'm an Organizing Junkie! And have a good year.

1 comment:

Mom24 said...

Sounds good! I hope it's a great year. My go-to pork chop recipe is similar, from Pam Anderson's How to Cook W/O a Book, it uses orange juice instead of wine, adds a bit of brown sugar and some rosemary with the mustard. Love it!