![]() Place a frying pan on the stove over low-medium heat, and add a teaspoon or two of olive oil.If it is not, keep it sealed in its freezer bag and place in a pan of cool water for a half-hour or so. Make sure the chop you took out the night before is thawed completely.Plan on cooking and eating your pan-fried pork chop dinner while the soup is cooking. In the winter, when the weather is very cold, I take the pot outside and put it on a table underneath the porch roof to cool down. You want the soup to cool down before you put it in the fridge for the night or package it for freezer storage. ![]() The most important part of making this soup is the timing. When the plate is warm, arrange the chicken, sweet potato, and half the sugar snaps, and eat! Cover the remaining sugar snaps and refrigerate for tomorrow. Now warm a dinner plate in the oven (use the lowest setting on the oven and put the plate on the highest rack).Wrap one portion tightly and refrigerate for tomorrow's dinner. Follow the cooking instructions on the bag of frozen sugar snap peas.It's time to pour a glass of wine (if you like) and pull dinner together. Remove from the microwave, cover with a clean kitchen towel, and set aside.īy now, you should be hungry and maybe even a little tired.The potato is done when it is soft to the touch. Place the potato on a microwave-safe plate, and microwave on high for 9 to 10 minutes, or use the potato setting on the microwave and enter 2 for the number of potatoes.After washing, pierce the potato in 6 or 8 places with a fork.Scrub the potato with a vegetable brush under running water. Prepare and cook the sweet potato about 20 minutes before dinner.When ready for a salad, just reach into the fridge, pull out the desired ingredients, including some grapes, and enjoy the salad bar!.Wash the grapes, let them drain in a colander, transfer them to a shallow bowl, and put them in the refrigerator just like that.Let all the vegetables dry a bit before storing each in a separate air-tight container or plastic bag in the fridge. If the celery leaves are in good shape, reserve them for the soup as well. Dice half the celery for salad and just chunk up the other half for the soup. Be sure to clean all the carrots, grating or dicing half for salads, and finely dicing the other half for the yellow pea soup to be made on Tuesday. Wash and pare, slice, dice, or grate the items for the garden salads.Press the air out of the bag, making sure each chop is coated on both sides with the marinade.Place each pork chop in a separate zip-lock bag, and add a tablespoon or two of the Lea & Perrin's White Wine Chicken Marinade.You will use them later to make the yellow pea soup. You will use one package for tonight's meal, one on Monday night, one on Wednesday night, and the rest you will put in the freezer for another time. Divide the meat into whatever portions look right for you, and wrap them separately. Carve the chicken, making sure you have one or two large breast slices for Tuesday's sandwich.Pour off the pan drippings into a glass bowl or measuring cup, cover, and refrigerate.Transfer the chicken to a large platter.But that's OK, that means there will be less carving for you to do! At the end of the three hours, the chicken will be very tender, the skin a golden color and not too crispy, the leg joints should be very loose, and the chicken may even fall apart.Remove from the oven and baste again, put the cover back on, cook for 30 more minutes, turn off the heat, and let the chicken sit in the oven, covered, with the door closed for another 30 minutes.Return the chicken to the oven, this time without the cover, for another 30 minutes.Put the cover back on, and return the chicken to the oven for 30 minutes.Remove from the oven, and baste well with the juices from the pan.Cover, and put in the preheated oven for 60 minutes.Splash on about ¼ cup of Lea & Perrin's White Wine Chicken Marinade.Place the chicken in a large roasting pan, breast-side up, and sprinkle liberally with fresh ground pepper, garlic powder, thyme, marjoram, basil, oregano, and tarragon.Remove the chicken from its wrapper, and wash it inside and out.When all is said and done, it will take about two hours to prepare almost all the food for the week. While the chicken is roasting, prepare the other items. and wash and cook the large sweet potato.Kelly via Flickr Sunday: The Big Prep Day
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