what's for dinner?

november 97

Since most of us work hard during the day, either in the work place or at home, it's nice to be able to make one meal and use the leftovers for another meal later in the week. This is the way we cook because it saves time cooking and at the market. If you like the idea, let us know and we'll include this "two for one" idea in the magazine as often as possible.

The pork roast in our planned-over menu smells so delicious as it bakes that you're likely to have uninvited guests if the neighbors get a whiff of it cooking. (And, it tastes even better than it smells.) The pork is served wrapped in a tortilla with a refreshing orange salsa and teamed with a colorful mix of fresh vegetables for a spirited meal, brimming with the warming tastes of Brazil.

Our lightened version of Crème Fraîche needs to be made 24 hours ahead. It's a light, slightly tangy, low-fat topping that's wonderful spooned on berries, fresh fruit, or grilled fruit as we do here. We keep Crème Fraîche on hand for topping vegetables, stirring into soups and sauces, or thinned with a smidgeon of raspberry vinegar as a delicious dressing for salads. It'll keep in the fridge for a least a week. If a little water forms on the surface, just stir it in.

Planned-Over Menus
Brazilian Pork Roast Fiesta Vegetable Cups Broiled Bananas with Crème Fraîche

becomes
	Quick Chili Mixed Greens with Jicama and Chili Vinaigrette Pineapple Sorbet

(for the recipes, click on The Recipes or click on the individual recipe above)