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corsican beef
Corsican Beef on Pasta

rutubagas and carrots    Rutabagas with Carrots

Menu Plan for the week of Jan. 4, 2013:  Tuesday's Recipes

Corsican Beef
Rutabagas with Carrots

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

       Leftover Corsican Beef, some pasta and a veg for an easy midweek dinner.  Never had rutabagas?  They're a delicious root vegetable with a slightly sweet, slightly sharp taste. There will be enough vegetable to have again on Thursday.  

Corsican Beef                                                      Preparation and cooking time: 15 minutes 

leftover Corsican beef
1/2 cup tomato sauce
1 1/4 cups pasta or 3.5 oz spaghetti

Cook pasta according to package directions.
Gently heat leftover beef in a saucepan, adding leftover tomato sauce.  Serve over cooked pasta.

Rutabagas with Carrots                                   Preparation and cooking time: 35 minutes
    Rutabagas, or Swedes as they are known in the UK, are a yellow turnip.  They add sweetness to vegetable soups or stews and are excellent, braised on their own, or, as in this case, with a bit of carrot, bacon and onion.

2 slices bacon,  (1.5oz, 45gr)
1/2 onion
1/2 rib celery  (eat the other half)   
1 small - medium rutabaga 
2 carrots
1 tbs butter  
1 tbs sherry

Peel rutabaga (with a vegetable peeler - like a potato) and cut into pieces about 1/2" X 1/4" - you will need a big knife; it's a hard vegetable.  Peel and thinly slice carrot.   Peel and chop onion. Chop celery.  Cut bacon into matchsticks. 
Fry bacon in a medium sauce pan.  When crisp remove and drain all but 1 tbs fat.  Add onion, celery, and sauté until tender, about 5 minutes.  Add rutabaga, carrots, 1/2 cup water and bacon.  Bring to a boil, cover, reduce heat and simmer 15 - 20 minutes. 
Test for doneness - taste, should be like a cooked potato.  When done, drain any remaining liquid, stir in butter, sherry and serve.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large pot, colander for pasta, 2 medium saucepans
with lids

Put water on high heat for pasta
Peel, cut rutabaga
Cut bacon, sauté
Chop onion, celery

Peel, cut carrot
Remove bacon, drain most of fat
Add onion, celery, sauté
Add carrot, rutabaga, bacon, water
Cover, simmer
Reheat beef, adding tomato sauce
Start to cook pasta
     Wee break while stuff cooks
Everything ready? Serve

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