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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Horseradish is a most under-used condiment. I like to add a bit for a different type of heat than typical hot sauce. The turkey cutlets cook quickly making this an easy weekday dinner. Use any color quinoa you have, red, black or tan. It all is cooked the same way. This should finish the cabbage.
Turkey with Horseradish Sauce Preparation and cooking time: 30 minutes12oz (350gr) turkey cutlets
1/2 onion
2 cloves garlic
1 rib celery
15oz (450gr) whole tomatoes
2 - 3 tbs prepared horseradish
2 tsp Dijon-style mustard
1/3 cup (3oz, 90ml) yogurt
1 tsp dried basil
1 tbs olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Chop onion and celery. Mince garlic. Drain tomatoes, reserving juices. Roughly chop tomatoes. Heat oil in medium nonstick skillet. Add onion, celery, garlic and sauté about 5 minutes. Move vegetables to the side and add turkey cutlets. Lightly brown on each side, about 5 minutes. Remove turkey. Add tomatoes, reserved juices, mustard, horseradish and basil. Stir well. Bring to a boil. Return turkey to pan, reduce heat and simmer, uncovered, 5 - 10 minutes, depending on thickness of turkey. Stir occasionally. (If using a whole, uncut tenderloin, cover and simmer 10 - 15 minutes.) Dissolve cornstarch in water. Remove turkey to small platter. Increase heat under sauce. Add cornstarch and stir until thickened and clear. Add yogurt and stir. Spoon some sauce over turkey and serve, remaining sauce on the side.
Quinoa Preparation and cooking time: 20 minutes1/2 cup quinoa
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
Rinse quinoa if needed (most comes washed). Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Serve.
Sautéed Cabbage Preparation and cooking time: 15 minutes2 cups chopped cabbage
1 tbs olive oil
1 tbs sherry vinegar or red wine vinegar
1 tbs brown sugar
1/2 tsp chili powder
Chop cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then cut across. Do not use the core of the cabbage - you'll recognize it when you see it. Heat oil in a large nonstick skillet. Add chili powder and sauté briefly. Add cabbage and sauté 5 - 8 minutes, until cabbage start to wilt. Add vinegar and sugar, and stir well. Cover, reduce heat and let cook for 10 minutes. Serve.
Cooking schedule: 30 minutes |
Add cabbage, sauté |
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