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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 minutes2 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 minutes2 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 says1/2 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 minutes1/2 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 |
Bake fish
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