Menu Plan for the week of July 19, 2013: Sunday's Recipes
Inside-Out Burgers
Quinoa and Lentil Salad
Fresh Peach and Berry Salad
Cooking time: 20 minutes for menu Cooking schedule: see below for instructions
We normally don't eat buns with our burgers - mainly because it's too much food and We'd rather have more burger. But I like tomato and cheese on it..... Or in it. These work best with a basket as they don't stay together well. Or just be careful. This uses half of a 4oz (120gr) ball of Mozzarella. Use the other half on Tuesday.
Inside-Out Burgers
Total time: 20 minutes
The cheese and tomato are on the inside. The cheese melts (barely) but the tomato stays firm. Serve with or without buns.
Ingredients:
- 12oz (360gr) ground beef ( mince)
- 1 medium - large tomato
- 4 slices fresh mozzarella, or other soft cheese
- 4 large or 8 smaller basil leaves
Instructions:
- Cut 4 slices of tomato.
- Divide meat into 8 portions.
- Shape 4 thin patties about the size of the tomato slices.
- Place 1 tomato slice, 1 slice of mozzarella and 1 or 2 basil leaves on each patty.
- Shape 4 more thin patties and place on top.
- Oil hinged basket. Place patties in basket and secure.
- Cook on barbecue grill over direct heat for 3 - 4 minutes per side.
Quinoa Pilaf and Lentil Salad
Total time: 5 minutes 30 minutes if cooking lentils and quinoa
I always try to cook rice, grains, beans etc. ahead in the summer so it's a quick dinner to mix them together and add a bit of vinaigrette for a healthy salad to go with something from the grill.
Ingredients:
- 1 - 1 1/2 cups leftover quinoa pilaf
- OR
- 1/2 cup quinoa cooked in
- 1 1/2 cup chicken stock (or the amount of liquid your package recommends)
- 3/4 cup cooked lentils
- OR
- 1/4 cup small green lentils (Lentille Verte du Puy) cooked in
- 1/2 cup beef or chicken stock and 1/2 cup water
- 1 tbs fresh, snipped chives or garlic chives
- Balsamic Vinaigrette:
- 1 tbs Balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Dijon-style mustard
- 2 tbs good olive oil
- 2 tsp sesame of walnut oil optional
Instructions:
- Snip herbs.
- Combine lentils and quinoa pilaf in a medium bowl.
- Put ingredients for vinaigrette in a small bowl and whisk to combine.
- Immediately pour over quinoa/lentils and stir to combine. Add chives, stir and serve.
Fresh Peach and Berry Salad
Total time: 10 minutes
Summer fruits are at their peak. I used white peaches and fresh strawberries. ( My strawberries are the ever-bearing variety.) Use whatever peaches and/or nectarines and berries are in season. A bit of sugar, vanilla and Greek Yogurt finishes off this salad. You could also add a bit of fresh mint or a tot of rum.....
Ingredients:
- 1 cup fresh berries
- 1 - 2 peaches or nectarines
- 1 tbs sugar
- 1/2 tsp vanilla do not use if you are adding rum
- 4oz (120gr) Greek yogurt
Instructions:
- Rinse peaches and berries.
- Stem and cut berries if needed.
- Cut peaches in half around pit and twist, gently. If the peaches are 'freestone' the halves will come apart easily. Slice. If they are 'clingstone' the halves will not budge and you'll have to cut the peach off the stone in chunks.
- Put fruit into a medium bowl and sprinkle with sugar. Stir gently.
- Mix yogurt and vanilla.
- Add to fruit and stir gently. Serve.
Cooking Schedule:
20 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl, whisk, 2 medium bowls, barbecue grill and
basket
Turn on / light barbecue grill
Oil basket
Divide beef into 8 portions
Make 4 thin patties
Slice tomato, put slices on patties
Slice mozzarella, put slices on tomato
Put basil on mozzarella
Top with 4 thin beef patties |
Secure in basket, set aside
Snip chives
Make vinaigrette
Make Quinoa and Lentil Salad
Start to cook burgers
Slice peaches
Stem and cut berries if needed
Turn burgers
Sprinkle sugar on fruit
Mix yogurt and vanilla, add to fruit, stir, refrigerate
Remove burgers
Serve burgers, Salad
Finish with Fruit Salad
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