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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
I normally would use bacon in the Hunter's Eggs, but, as we are using Prosciutto in other dishes on Saturday, it seemed a good choice. Feel free to use either. I noted it on the List. Use any white fish, as well. The Florentine can bake at the same temperature as the fish.
Hunter's Eggs Preparation and cooking time: 25 minutes4oz (120gr) mushrooms
1 onion
2oz (60gr) Prosciutto 2 - 3 slices
2 tsp olive oil
2 eggs
1 tsp paprika, (smoked is nice)
pepper
Clean mushrooms and slice thickly. Roughly chop onion. Cut bacon, crossways, into strips. In nonstick skillet, sauté bacon until crisp. Remove and set aside.
Add 1 tsp oil and onion to skillet. Cook, over medium heat, until onions just start to brown, 7 - 10 minutes. Add mushrooms and continue to sauté until mushrooms start to brown, 5 - 7 minutes longer. Return bacon to skillet and keep warm while cooking eggs.
In separate nonstick skillet heat 1 tsp olive oil. When hot add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'. Divide bacon/mushroom mix between two plates. Put an egg on top of each, sprinkle with paprika, pepper and serve.
2 nice fish fillets: tilapia, snapper, flounder, walleye, 4 if they are small 12oz total weight (360gr)
1 tbs butter
1 tbs fresh lemon juice
1/2 tsp Dijon-style mustard
olive oil - 1/2 tsp
Lemon Butter:
1 tbs fresh lemon juice
2 tbs white wine
2 tbs cold butter
Put fish fillets on a lightly oiled baking sheet. Melt butter. Stir in 1 tbs lemon juice and mustard. Brush on fish. Bake, 375F (185C) for 12 - 15 minutes, depending on thickness, until fish is done. It should be opaque and flake easily with a fork. Spoon Lemon Butter over and serve.
Lemon Butter: Heat lemon juice and white wine in a small saucepan over low heat or in glass cup in microwave. Remove the from heat and stir in the butter, 1 tbs at a time. The butter should soften and the sauce get creamy. The butter is not supposed to melt and separate. But if it does, the flavor will be just as good....
8oz (240gr) frozen spinach
1/2 cup quick-cooking brown rice substitute Basmati
1/2 onion
1 tbs butter
1 cup (8oz, 240ml) chicken stock (or whatever your rice calls for)
1/2 tsp thyme
1/2 cup (4oz, 120gr) Greek or plain yogurt
1/2 cup (2oz, 60gr) grated Parmesan cheese
1/2 cup (2oz, 60gr) shredded cheese
Finely chop onion. In small saucepan over medium heat sauté onion in butter for 5 minutes. Add rice and sauté 1 minute. Add stock and cook according to package instructions.
Thaw spinach and squeeze out excess moisture. Combine spinach, thyme and yogurt.
When rice is cooked spread 1/3rd of the rice in the bottom of the baking dish. Top with half of the spinach, then half of the cheeses. Repeat layers. Top with remaining 1/3rd of the rice. Bake, uncovered, at 400F (200C) until cheeses melt and flavors meld or about 15 minutes. Remove and serve directly from baking dish.
Cooking Schedule: 40 minutes |
Prepare fish |
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