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Roman Egg Soup 
Roman Egg Soup

salmon with onions
Baked Salmon with
Creamed Onions

basmati pilaf
Basmati Rice Pilaf

broccoli with mustard
Broccoli with Mustard

Menu Plan for the week of Feb. 1, 2013: Friday's Recipes

Roman Egg Soup
Baked Salmon with Creamed Onions
Basmati Rice Pilaf
Broccoli with Mustard Sauce

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

   If you've been reserving and freezing the tomato sauce from whole tomatoes (when not used), use it in this soup - no need to thaw.

Roman Egg Soup                                                          Preparation and cooking time: 10 minutes
     This is the second easiest soup I make - an Italian version of Egg Drop Soup (the easiest). I sometimes add chopped tomato to it, or not; sometimes croutons, or not.   

2 cups (16oz, 480ml) chicken stock
1 cup (8oz, 240ml) tomato sauce  or juice
2 eggs
2 tbs dried bread crumbs
2 tbs Parmesan cheese, grated
1 tsp basil

In small saucepan heat chicken stock, basil and tomato sauce. Grate cheese. In medium bowl whisk eggs.  Add bread crumbs and cheese to eggs and whisk to combine.  When soup is boiling pour in egg mixture.   Stir once.  Immediately remove from heat, ladle into bowls and serve.

Note:  If I am making this in a dinner that uses whole tomatoes I add a few tbs of chopped tomatoes to the soup, as well... For interest.

Baked Salmon with Creamed Onions          Preparation and cooking time:   30 minutes  
    Salmon is a rich fish, full of heart healthy fats.  The slightly sweet, slightly tart flavors of the creamed onions balances the rich taste of the fish.

2 salmon fillets or steaks, 12oz total weight (350gr total)
2 tsp Herbes de Provence
1 tbs plus 1 tsp olive oil
1 1/2 medium onions
1/4 cup white wine
1/4 cup chicken stock
3 tbs Greek Yogurt

For the salmon:  Brush salmon with 1 tsp olive oil.  Sprinkle with herbs.  Put salmon on a baking sheet and bake in 400F (200C) oven for 15 - 17 minutes, depending on thickness.  Salmon will be done when it flakes easily, slightly pink in the center is fine. 
The onions: Peel onions, cut in half and slice. Heat oil over medium heat. Add onions and sauté until very tender and about half are well-browned, 12 - 18 minutes.  Add white wine, chicken stock and scrape up any browned bits from the skillet.  Simmer, uncovered, until only 2 tbs of liquid remains in the skillet.  Remove from heat, stir in yogurt.
To finish: Remove salmon from skin if needed and place on plates. Spoon Creamed Onions on the side and serve.

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss.

Basmati Rice Pilaf        Preparation and cooking time:  20 minutes or whatever your package says
    I'm not sure of the proper definition of a 'Pilaf' but adding a bit of carrot, onion and celery can turn simple rice into a colorful, elegant side dish.

1/2 cup Basmati rice
1 carrot
1/2 onion
1 rib celery   optional
2 tsp butter
1 cup chicken stock
1/2 tsp dried thyme

Finely chop onion, celery and carrot.   Melt butter in a small saucepan over medium heat.  Add onion, carrot and celery and sauté about 3 minutes, or until softened.   Add rice and sauté, stirring for 2 - 3 minutes longer.  Add stock, cover and cook rice for length of time on package.  When done fluff with a fork and serve. 

Broccoli with Mustard Sauce                            Preparation and cooking time: 25 minutes
    Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked.  The light, lemony mustard sauce will make this vegetable a favorite.

1/2 head broccoli 
2 tbs olive oil
1 clove garlic
1 tbs Dijon mustard
1 tbs lemon juice
2 tbs chicken stock

Cut broccoli into bite size florets and stems.  Put in steamer basket in saucepan with an inch of water in bottom.  Put on medium heat and steam for 10 - 15 minutes or just until done, careful not to overcook.  Remove from pan and set aside, discarding water.  In same pan heat oil.  Mince garlic and add to pan.  Sauté briefly, then add mustard, lemon and stock.  Stir well to combine.  Add broccoli and toss well to coat. 

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
2 small saucepans, 1 lid, medium saucepan with
steamer basket and lid, baking sheet, medium skillet,
whisk, bowl

Turn oven on, 400F (200C)
Trim, cut broccoli, place in steamer basket
Slice 1 1/2 onions, sauté
Grate cheese
Mince garlic
Chop celery, carrot, 1/2 onion, sauté
Heat stock, basil, tomato sauce
Prepare fish, sprinkle with herbs, lay on baking sheet
Add rice to celery, carrot, sauté
Mind the onions
Add stock to rice, cover, simmer

Bake fish
Whisk eggs
Add crumbs, cheese, whisk
Steam broccoli
Add wine, stock to onions, turn off heat to very low
Add eggs to soup, stir, serve
Increase heat under onions if needed
Check rice, remove from heat if done
Remove broccoli
Sauté garlic
Add mustard, lemon, stock to garlic
Add yogurt to onions, remove from heat
Remove salmon, plate with onions
Add broccoli to pan, reheat
Finish broccoli, fluff rice

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