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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
A bit of tomato spice followed by creamy, rich scallops and some fruit for dessert makes a quick end of the week dinner. Reserve the sauce from the tomatoes for the burgers on Thursday and the rest of the beans for Monday.
Eggs Pipérade Preparation and cooking time: 25 minutes1 medium onion
1 rib celery
3 cloves garlic
1 small - medium green bell pepper
15oz (450gr) whole tomatoes, drained
1 1/2 tsp chili powder
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
2 tbs red wine
1 tsp dried oregano
1 tbs olive oil plus 1 tsp
hot sauce as desired
2 eggs
The Pipérade: Chop onion and celery; mince garlic; roughly chop green pepper. Drain tomatoes, discarding juice or reserving for another use. Roughly chop tomatoes. Heat 1 tbs oil in a medium nonstick skillet. Add chili powder and sauté 1 minute. Add onion, celery and sauté 5 minutes. Add pepper, garlic and sauté until tender, about 5 minutes longer. Add tomatoes, wine, vinegar and Worcestershire, reduce heat and simmer, uncovered, until tomatoes turn into thick sauce, about 10 minutes.
The eggs: In a separate nonstick skillet heat 1 tsp olive oil. When hot, add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'.
The finish: Divide onion/pepper mix between two flattish soup plates. Put an egg on top of each, add salt, pepper, and serve; hot sauce on the side.
12oz (350gr) scallops
1 tbs olive oil
1 tsp lemon juice
1/2 tsp paprika
1 cup (8oz, 240gr) white beans (cannellini)
2 shallots
1 clove garlic
1 tbs olive oil
1/4 cup (2oz, 60ml) white wine
1/4 - 1/2 cup chicken stock
1/2 cup (2oz, 60gr) shredded cheese (I used cheddar)
1/2 tsp thyme
1 1/4 cups pasta
Cook pasta according to package directions, Drain.
For the scallops: Heat oil in a medium, nonstick skillet over medium-high heat. Add scallops and sauté quickly until they turn opaque, 2 - 3 minutes per side, depending on size. Sprinkle with lemon and paprika, remove and keep warm.
For the sauce: Chop shallots and garlic. Heat oil in medium saucepan. Add shallot, garlic and sauté until tender. Drain and rinse beans. Add beans, wine and 1/4 cup chicken stock and heat through. Remove and purée in blender or with immersion blender. Add a bit more chicken stock if needed to get to a medium sauce consistency; the cheese will thicken it. Return to heat and bring to a simmer. Add thyme, 1/2 of the cheese and stir well as cheese melts.
To finish: Combine pasta and sauce, arrange on a platter. Add scallops, sprinkle with remaining cheese and serve.
Fresh Fruit
Your choice of something seasonal
Cooking Schedule: 30 minutes for menu |
Shred cheese |
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