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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
A retro dish for this meal: Chicken Divan, a staple for every 'housewife' in the '50's.
Ricotta Frittata Preparation and cooking time: 15 minutes1/2 cup whole milk ricotta cheese, 4oz (125gr)
2 eggs
1 tsp fennel seeds
1 tbs olive oil
olives for garnish optional
Put ricotta into a medium bowl and stir to make smooth. Add the eggs, one at a time and stir well. There should be no lumps. Add fennel seeds and stir. Heat the oil in a small nonstick skillet. Add the egg/ricotta mixture and cook over medium heat. When eggs are just cooked through, 8 - 10 minutes, you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Remove frittata, slice into wedges and serve immediately, garnished with olives, if you have some.
Chicken Divan Preparation and cooking time: 45 minutes2 chicken breasts, boneless, skinless
1/2 medium - large head broccoli (enough for 2)
2 shallots
1 clove garlic
1 tbs olive oil
3/4 cup (6oz, 180ml) chicken stock
1/2 cup (4oz, 120ml) white wine
2 tbs cornstarch (maizena) dissolved in 2 tbs water
1/2 cup (4oz, 120gr) Greek yogurt
1/2 cup (2oz, 60gr) Gruyère, shredded
1/4 cup (1oz, 30gr) Parmesan
1/4 cup dry bread crumbs
1 tsp paprika
Put chicken stock in a medium skillet, just large enough to hold chicken breasts. Cut breasts in half (the short way) and add to stock. Cover pan and poach over medium heat until done, about 15 minutes.
Cut broccoli into small florets (with some stem), put into a steamer basket and steam over medium heat until barely tender, 6 - 7 minutes.
Finely chop shallots and garlic (techniques). Heat oil in a medium saucepan over medium heat. Add shallots and garlic and sauté. Add white wine and simmer. When chicken is done, remove from stock and add stock to white wine/shallot mix. When simmering nicely thicken with dissolved cornstarch. Add yogurt and shredded cheese, stir well. Remove from heat.
In a baking dish just large enough to hold everything, spoon 1/3 of the sauce. Arrange drained broccoli over cheese sauce. Put 1/3 sauce over broccoli. Arrange chicken on top, and pour over remaining sauce. Mix the Parmesan, bread crumbs and paprika and sprinkle over all. Bake in a 400F (200C) oven 15 - 20 minutes, until hot and bubbly, Serve directly from the dish.
2 medium potatoes
1 tbs olive oil
1 tbs White Balsamic vinegar
1/2 tsp thyme
1/2
tsp rosemary
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into a bowl and mix well. Add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. Remove from oven and serve.
Cooking Schedule: 45 minutes for menu |
Remove broccoli, set aside |
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