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Menu Plan for the week of July 26, 2013: Tuesday's Recipes
Turkey Cutlets, Soy Sauce/Mustard Marinade
Spanish Rice
Sautéed Chard with Red Pepper
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Grilled turkey cutlets, rice and fried chard - simple summer cooking.
Soy Sauce/Mustard Turkey Cutlets, Grilled
Total time: 25 minutes
Thin turkey cutlets go well with any marinade and are quickly cooked for an easy main course. Thin pork or veal cutlets can be substituted, or chicken breasts. If you can't find turkey, and want it, buy a breast or tenderloin and either have your butcher slice it or do it yourself.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total (360gr)
- 1 tbs soy sauce
- 1 tbs Dijon-style mustard
- 3 tbs white wine tarragon vinegar
- 3 tbs olive oil
- 1/2 tsp garlic powder
- 1/2 tsp oregano, dried
Instructions:
- In small bowl whisk together all ingredients except turkey.
- Put turkey in a dish and pour marinade over. Let marinate for 15 - 20 minutes or up to 2 hours.
- Remove from marinade and cook on hot barbecue grill for 3 - 4 minutes per side or until done.
- OR sauté in nonstick skillet for 4 - 6 minutes a side or until done.
- Remove and serve.
Spanish Rice
Total time: 30 minutes
The grated, fresh tomato adds more of the scent of tomato than a heavy flavor, making healthy, brown rice a bit more interesting. You could substitute Basmati.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1/2 onion
- 1 clove garlic
- 1 ripe tomato
- 1 tsp dried oregano
- 2 tsp olive oil
- 3/4 cup (6oz, 180ml) chicken stock
Instructions:
- Finely chop onion and mince garlic.
- Grate the tomato.
- Heat oil in small saucepan. Add onion and sauté 2 minutes.
- Add garlic and rice and sauté 1 minute.
- Measure the grated tomato. It should be between 1/3 and 1/2 cup. Add enough chicken stock to equal 1 cup (8oz, 240ml)and add to rice along with 2 tbs water and oregano. Cover, reduce heat and simmer until rice is done (package directions) 15 - 20 minutes. Uncover, fluff with a fork and serve.
Note: To grate tomato: Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard. Be careful not to grate your hand.
Sautéed Chard with Red Pepper
Total time: 15 minutes
Rainbow Chard, Red Pepper and Onion makes a colorful, flavorful side dish that is stir-fried quickly.
Ingredients:
- 6oz (180gr) chard Swiss chard
- 1/2 red pepper
- 1 onion
- 1/2 tsp dried oregano
- 2 tsp olive oil
- 1 tsp soy sauce
- 1 tsp Balsamic vinegar
Instructions:
- Wash the chard and trim any bad bits.
- Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems, but keeping the stems separate.
- Roughly chop the pepper and onion.
- Heat oil in a large skillet. Add the onion, pepper, and chard stems. Stir-fry over medium heat until onion is transparent and vegetables start to get tender, about 8 minutes.
- Add the chard leaves, oregano, and stir until the leaves soften and fit into the skillet.
- Cook another 2 - 3 minutes.
- Stir in vinegar, soy sauce, and serve.
Cooking schedule: 30 minutes |
Measure stock, tomato |
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