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Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Though more commonly made with turkey, this is almost always made with leftovers from a larger bird, very popular for the days after Thanksgiving in the US. If you don't have chicken left from Saturday, use two boneless, skinless chicken breasts. I would normally use Greek or plain yogurt - but, since we have Crème Fraiche left....
Chicken or Turkey Tetrazzini Preparation and cooking time: 50 minutes3 cups cooked chicken or turkey substitute 2 chicken breasts, boneless, skinless, or 12oz turkey cutlets
4oz (125gr) mushrooms
3 shallots
1/2 cup (2oz, 60gr) shredded cheese
2 tbs butter
2 tbs flour
3/4 cup (6oz, 180ml) milk
3/4 cup (6oz, 180ml) chicken stock
1/4 cup (2oz, 60ml) dry sherry
1/3 cup (3oz, 90gr) crème fraiche whatever is left
2 tsp oil
4oz (120gr) linguini, fettuccini, spaghetti... about 1" diameter (2.5cm)
Cook pasta according to package directions. When done, drain.
While pasta cooks: Trim and slice mushrooms. Roughly chop shallots. Heat oil in large skillet. Add mushrooms, shallots and sauté until tender and starting to brown. Add chicken and heat through.
Melt butter in a small saucepan. Add floor and cook, stirring, 1 minute. Slowly add milk, stirring constantly, until hot and thick. Add stock, sherry, and heat until just starting to bubble, stirring occasionally.
Stir in crème fraiche and remove from heat.
To finish: Add 1/3rd sauce to drained pasta, mix well to coat and put in baking dish, making a bit of a 'well' in the center. Add 1/3 sauce to chicken and mushrooms, mix well and spoon onto the pasta, leaving an inch (2.5cm) border around the edge. Sprinkle the cheeses over the chicken and mushrooms, cover with foil and bake, (400F, 200C) for 15 minutes. Uncover and bake 10 minutes longer. Reheat sauce and serve, remaining sauce on side.
Note: If using raw meat, cut into small pieces and sauté in 2 tsp oil. Remove to a plate. The proceed with recipe.
12oz (300gr) cooked beets (beetroot)
1/4 cup water
1 tbs Balsamic vinegar
1 tsp brown sugar
1 tsp olive oil
Cut the beets into large, bite-size pieces. Put into a small saucepan, add water, cover and cook gently until hot. Uncover, and drain. In a small bowl whisk together vinegar, sugar and oil. Pour over beets, return beets to heat and stir gently until sugar is melted and beets are well coated. Serve.
Cooking schedule: 50 minutes |
Mind the mushrooms |
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