Menu Plan Monday

Monday: Spicy plum chicken, baked potatoes and salad

Tuesday: Fish and chips

Wednesday: BLTs with curried butternut squash soup

Thursday: Thanksgiving dinner

Friday: Thanksgiving leftovers
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Red chicken curry with butternut squash

Tuesday: Lasagna rolls

Wednesday: BLTs with tomato and basil soup

Thursday: Herb roasted chicken, mashed potatoes and green beans

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Pineapple-Coconut Jasmine Rice

Randal and I eat curries quite frequently, but sometimes I just get bored of the same old plain jasmine rice, so over time I ended up making our perfect rice for curry and now Randal wants this every time I make a curry. It is really quite simple but it's so delicious and we just love it, I always keep a bag of Trader Joes frozen pineapple tidbits in the freezer for this recipe alone.

2 cups jasmine rice
2 tbsp coconut oil
1 tbsp pilau rice seasoning
1 tsp nigella seeds
1 tsp salt
1 can coconut milk
1 cup pineapple chunks
3 cups water

In a large frying pan melt the coconut oil over high heat.  Add the rice and fry until the rice turns white.  Add in the nigella seeds, pilau rice seasoning and salt and add 3 cups of boiling water, pineapple and the coconut milk.  Stir to combine everything, cover and reduce heat to medium low and let simmer for 15 minutes, or until rice is tender.

 

Pineapple-Black Bean Guacamole

I love guacamole, but I really wanted to make something a little different his time. In the past I have made a mango guacamole which is probably my favourite guacamole, this time though I thought I would try making it with pineapple and I used a recipe from Better Homes and Gardens.

2 medium Avocados, halved, seeded and peeled
1/4 cup salsa verde

1 tablespoon sour cream
1/2 cup chopped fresh pineapple
1/2 cup canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
2 tablespoons finely chopped red onions
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin

 

 In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion cilantro, garlic, lime juice, salt and cumin. Cover and chill for 2 hours or until ready to serve.

Cuban Sandwiches

I love Cuban sandwiches, but I have never made them at home before and knowing there was little chance that I would find actual Cuban bread here in Houston, I bought panini bread from Central Market that worked out great for these sandwiches.

Panini bread
Roast pork, sliced
Ham, sliced
Swiss cheese, sliced
Pickle slices
Mustard
Butter

Slice the bread open, spread mustard on both sides of bread.  Place a layer of pork on the bread, followed by a layer of ham, then swiss cheese and finally pickles.  Close the sandwich and spread a thin layer of butter on one side.  Place in a heated pan and use something heavy to help press down the sandwich, once the bottom has browned flip the sandwich over and brown the other side.

Cuban Pork Roast

When I bought this pork roast I had intended to make the cranberry pork that Randal loves, however on a whim I thought I would try making a Cuban pork roast, with the intention of using some of the leftovers for Cuban sandwiches. I knew that McCormick had a Cuban seasoning but I looked in multiple stores and I couldn't find it, so I looked up the ingredients in their seasoning and decided to just try making my own. I really wasn't sure how this would turn out, but we both absolutely loved this, Randal said it was the best roast pork I had ever made and even after finishing off this huge roast over a few days he wants to know when I am making it again.

Pork roast
2 tbsp cumin
2 tbsp dried oregano
zest of 1 lemon
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp adobo seasoning
1 tbsp salt
1 1/2 tsp black pepper
1/2 cup olive oil
1/2 cup orange juice
1/4 cup lime juice

In a small bowl combine the cumin, oregano, lemon zest, garlic powder, onion powder, adobo, salt and pepper.

In a medium saucepan, heat the olive oil until shimmering.  Add half of the seasoning mix and cook for 30 seconds or so.  Remove from heat and leave to cool for 5 minutes, then add the orange juice and lime juice.  Put back on the heat and cook for 5 minutes.  Leave to cool.

Season the pork with the remaining seasoning mix, place into a large ziploc bag and pour over half of the marinade.  Refrigerate for at least 4 hours.

Cook the roast at 350 for 2 1/2 to 3 hours, brushing with the remaining marinade every 45 minutes.

Menu Plan Monday

Monday: Bbq brisket, baked potatoes and corn

Tuesday: Beef and ale stew

Wednesday: Chicken tikka with coconut pineapple jasmine rice

Thursday: Spag bol and garlic bread

Friday:Eating out
  
See other menu plans over at Organizing Junkie