Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu Plan and Recipes
Menu
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Shopping List
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
An easy dinner to end the week. Substitute 1 onion, divided, for the 4 shallots if you prefer.
Cheesy Chicken Preparation and cooking time: 30 minutes2 chicken breasts, boneless, skinless
2 shallots
2 tsp olive oil
1 cup (8oz, 240ml) chicken stock
1/4 cup (2oz, 60ml) white wine
1 tsp dried dill weed
2 tsp maizena (cornstarch) dissolved in 1 tbs water
1/2 cup (2oz, 60gr) shredded cheese
Roughly chop shallots. Heat oil in medium nonstick skillet over medium heat. Add shallots and sauté until tender and starting to brown. Move to the side and add chicken. Brown well on both sides, about 10 minutes total. Add stock, wine, dill, reduce heat to medium-low, cover and simmer 10 minutes.
Dissolve cornstarch in water. Add to skillet, stirring until sauce is thickened. Top chicken with cheese, cover until cheese melts, 2 - 3 minutes. Serve.
Pimiento Barley Preparation and cooking time: 20 minutes
A bit of pimiento or roasted red pepper adds not only some bright color but some bright flavor to almost any food. Here we use it to add zest to barley. I use quick-cooking barley, which takes about 15 minutes. Cook in chicken stock for added flavor.
2/3 cup quick-cooking barley
1 1/3 cup (11oz, 330ml) chicken stock (or more, depending on type of barley)
1 tsp white Balsamic vinegar
1 tsp dried oregano
3oz (90gr) pimientos, or roasted red peppers about 1/3 cup
Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Slice pimiento or red pepper if needed. When barley is done, stir in herbs, vinegar and pimiento.
Serve.
1/2 head broccoli
2 shallots
2 tsp olive oil
2 tsp whole grain mustard
2 tbs chicken stock
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 10 - 12 minutes or just until done. Remove broccoli and keep warm.
Peel and thickly slice shallots. In same pan heat the oil. Add shallots and sauté until tender, about 3 minutes. Add mustard and stock, stir well. Add broccoli, toss to coat and heat through. Serve.
Cooking schedule: 30 minutes |
Turn chicken |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe