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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We rarely have leftover risotto. But when we do, I make Risotto al Salto.
Turkey Cutlets Piccata Preparation and cooking time: 25 minutes2 - 4 turkey cutlets, 12oz, (350gr)
1 small onion
2 tbs capers
1 lemon
1/2 cup (4oz, 120ml) chicken stock (broth)
1/2 cup (4oz, 120ml) white wine
1 tbs cornstarch (maizena, corn flower) dissolved in 1 tbs water
1 tbs olive oil
Chop the onion. Slice the lemon and pick the seeds out of the slices. In medium nonstick skillet sauté the onion until tender. Move onions to sides of pan and sauté turkey cutlets until lightly brown on both sides. Add the chicken stock, wine and capers. Place the lemon slices on top of the turkey cutlets, cover, reduce heat and simmer 10 minutes. Remove turkey cutlets (with lemon slices on top) to a platter and keep warm. Stir in the cornstarch mixture and heat, stirring until thick. Serve cutlets with sauce on the side - sprinkle on more capers if you like.
Risotto al Salto Preparation and cooking time: 25 minute s1 cup leftover risotto, room temperature
1 egg
2 tsp olive oil
2 tsp butter
Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it) Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning.
To turn: slide it onto one plate, put another plate on top. Flip the plates over. Slide the cake back into the skillet, uncooked side down, to which you have added the remaining butter and oil. Cook an additional 5 - 10 minutes, until browned. Remove, cut into quarters and serve.
12oz (360gr) butternut squash 2 - 3 cups small chunks
3 medium shallots
1 tsp paprika
2 tsp olive oil
Slice butternut squash, (.5", 1.25cm) then cut into bite-size cubes. Peel and vertically slice shallots into quarters. Heat oil in a large, nonstick skillet over medium heat. Add squash, shallots, paprika and sauté 15 - 20 minutes, until squash is nicely browned. Serve.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
Cooking schedule: 30 minutes |
Add risotto, spread out, cook |
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