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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
An easy dinner to end the week. You could substitute swordfish or other firm fish for the tuna.
Mushroom Mini Frittatas Preparation and cooking time: 35 minutes2oz (60gr) mushrooms
2 shallots
1 clove garlic
3 eggs
2oz (60gr) Gruyère cheese or other, shredded cheese
1 tsp
dried thyme
1 tbs olive oil
butter or cooking spray
1 tomato
1 tsp olive oil
Olives for garnish optional - if you have them
Cut tomato in half. Place in a small baking dish, drizzle with oil and bake for 20 minutes.
Clean mushrooms, discard stems and chop caps. Mince shallots and garlic. In medium nonstick skillet sauté mushrooms, shallots and garlic in oil over medium-high heat until golden, 7 - 10 minutes. Remove from heat.
Butter or spray a nonstick muffin (tartlet) pan - one that holds 6. If you're using silicone you don't need to. Divide mushrooms evenly between the cups. Slice the cheese then cut into smaller pieces. Divide evenly and place on top of mushrooms. Crack the eggs into a large bowl, add thyme and whisk well. Using a ladle or spoon divide mixture evenly between 6 muffin cups, spooning over mushrooms. Bake at 400F (200C) for 12 - 15 minutes or until golden and set.
Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a tomato half and a garnish of olives, warm or at room temperature.
Pan-Seared Tuna Mustard Cream Preparation and cooking time: 15 minutes
This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook it until it is closer to medium. If you use hot mustard (like I do) this sauce will have a bit of a kick... You can, of course, use less...
2 tuna steaks, 12oz (180gr) total weight
2 cloves garlic
1 tbs olive oil
1 tbs lemon juice
sea salt for sprinkling (or other nice salt) optional
Mustard Cream
Peel garlic and cut in half. Heat oil and lemon in a large non-stick skillet over medium-high heat. Add garlic and fry for 1 - 2 minutes. Remove and discard.
Add tuna and sauté 3 - 5 minutes per side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done.
Remove, sprinkle with sea salt and serve, Mustard Cream on the side.
Mustard Cream Time: 5 minutes
1 tbs Dijon-style mustard
1/4 cup (2oz, 60gr) Greek yogurt
1 tbs olive oil
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried tarragon
In a small bowl whisk together all ingredients except olive oil. Drizzle in olive oil, whisking until combined and thick.
Fried Rice with Savoy Cabbage Preparation and cooking time: 30 minutes1/2 cup Basmati rice
1 cup chicken stock
2 shallots
1/3 head of Savoy cabbage, 6oz (180gr)
2 tsp olive oil
1 tbs soy sauce
1 tbs Balsamic vinegar
Cook rice in stock until done. Remove from heat and uncover.
Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges. Clean and slice shallots.
Heat oil in a large nonstick skillet. Add shallots and sauté until just starting to brown. Add cabbage and sauté until crisp-tender, 5 - 8 minutes longer. Add rice, soy sauce and vinegar. Stir well to combine. Stir-fry for 3 - 5 minutes longer. Serve.
Cooking Schedule: 35 minutes for menu |
Trim, slice cabbage |
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