Sunday, January 31, 2010

Pork chops, mac and veggies meal

So, you don't need to go to Subway to have a five-dollar meal. Actually, it was probably much less than that, since there was enough mac and veggie pie for the next day's lunch for the kids, and two grown up meals. We had to document this meal, since K declared "this is better than the Christmas lamp chops." Sorry, Vikas! One of our favorite parties, which we missed this year, is S and D's Christmas tree-trimming party, and Vikas's lamb chops are the highlight, culinarily speaking. A little "apples and oranges", but still....

I did use a similar recipe, using a yogurt and garam masala recipe. For the four pork chops, I used about a cup and a half of yogurt, 1 tbsp garam masala, 1 tbsp coriander, 1 tbsp salt, a pinch of pepper. If I was cooking for kids alone, I may have added in some red chilli powder as well. The marinating only takes about a half-hour. Lay out the chops in a pan that is greased lightly with olive oil.

The mac and veggies pie was made of one pack of Quinoa rotelle pasta, Classico Alfredo sauce, half a quarter cup of grated cheese and one cup of italian cut beans and half cup of peas. I cooked the pasta to al dente (6 minutes.) Use half the pasta as a layer in a buttered dish, then layer on the vegetables, pour on half the pasta sauce, one more layer of pasta, then comes the rest of the sauce. Top off with cheese.

Both dishes go into an oven pre-heated at 350 degrees, for 15 minutes, followed by ten minutes at 375 degrees. You can turn over the pork after the first 15 minutes. When you pop the dishes out, sear the pork quickly on high heat on a pan very quickly, for a quick browning of the chops.

Lunch came together really quickly, less than 30 minutes, with about 10 minutes of real work! The cauliflower in the photo uses a recipe that's exactly like Win's Aloo Gobi, without the alloo (potato.)