Menu Plan for Winter I: Week 2, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Butternut Squash Timbales with Mushrooms
Braised Lamb with Red Peppers
Roasted Potatoes

Cooking time:  75 minutes for menu       Cooking schedule: see below for instructions

      Start the lamb; make the timbales; scrub the potatoes; relax. This is the opposite of Friday's dinner, all the work is before the starter.  Save the tomato sauce for later in the week.

Butternut Squash Timbales with Mushrooms

Total time: 45 minutes 
   The savory onions and mushrooms are a nice contrast with the slightly sweet butternut squash.

Butternut Squash Timbales with Mushrooms Ingredients:


Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Braised Lamb with Red Peppers

Total time: 1 hour 15 minutes 
     The red peppers and orange carrots combine for a very vibrant dish - both in color and flavor. You could substitute pork.

Braised Lamb with Red Peppers Ingredients:


Roasted Potatoes 

Total time: 35 minutes
   Lovely golden brown and crisp, these potatoes are great with any meats any time.  They are easy to make and the herbes can be varied according to the rest of the meal. In summer we do them on the barbecue grill in an old metal pie plate for the same amount of time..

Roasted Potatoes Ingredients:


Cooking Schedule: 75 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot with lid, baking sheet, baking pan,
2 ramekins, grater, bowl (used 2 X), parchment
paper, medium skillet

Slice onions, sauté
Cut lamb
Cut pepper, carrot into matchsticks
Peel garlic
Open, drain tomatoes, reserving juice
Chop tomatoes
Remove onions, brown lamb
Return onions to pot, add remaining ingredients
Cover, turn heat to low, braise
Turn oven on, 400F (200C), arrange 2 shelves
Prepare ramekins
Peel, clean butternut squash, reserving neck end
Shred butternut squash
Shred cheese if needed

Whisk egg
Add squash, cheese, mustard, milk, salt, nutmeg, mix
Spoon squash mixture into ramekins, cover tops
Put ramekins into pan, add water, bake
Chop onions, sauté
Trim, slice mushrooms
Cut potatoes, toss with oil, herbs, put on baking sheet
Reduce heat under onions
     10 minute break
Back?  Roast potatoes
Add mushrooms to onions, sauté
Add stock, mustard to mushrooms, cook
Remove mushrooms from heat
     Pause while stuff cooks
Remove Timbales
Plate Timbales, spoon on Mushrooms, serve
Relax, enjoy
Done? Remove potatoes
Spoon meat, vegetables on to a platter, add potatoes

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