Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu Plan and Recipes

   Menu
   Friday
   Saturday
   Sunday
   Monday
   Tuesday
   Wednesday
   Thursday
   Shopping List


ham red eye
Fried Ham with Red Eye Gravy

potatoes carrots
Spicy Potatoes and Carrots

 

Menu Plan for the week of Nov. 19, 2013: Wednesday's Recipes

Fried Ham with Red Eye Gravy
Spicy Potatoes and Carrots

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

     There are assertive flavors in this dinner - a good foil for cold weather and holiday indulgence.

Sliced Ham with Red-Eye Gravy                     Preparation and cooking time:   20 minutes
     Mushrooms aren't traditional but I like them.... And this style ham isn't traditional either, so...

2 - 4 slices ham, 12oz (360gr) total weight
2 tsp olive oil
1 tsp paprika
3oz (90gr) mushrooms
1/2 cup strong coffee
1 tbs brown sugar
2 tsp cornstarch (maizena) dissolved in 1 tbs water

Clean, trim and slice mushrooms. Heat oil in nonstick skillet over medium high heat. When hot add paprika and sauté 1 minute. Add mushrooms and sauté 5 minutes longer. Move mushrooms to the side and add the ham slices. Brown lightly on both sides.  Add coffee, sugar and bring to a boil. Remove ham to a small platter.  Add cornstarch dissolved in water and stir until sauce is thick. Pour over ham and serve.

Spicy Potatoes and Carrots                            Preparation and cooking time:   30 minutes
      
Add as much pepper as you like, but remember it's hot... Best to add, taste, add more if you like... or hot sauce.

2 medium potatoes
2 medium carrots
1 medium onion
2 ribs celery
3 cloves garlic
1/2 tsp chili powder
1/2 tsp cumin
1/8 - 1/4 tsp black or red pepper or more
1 tbs Worcestershire sauce
Hot sauce   optional
1 tbs olive oil

Slice the potatoes - the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick.  We are aiming for bite size so if you have a huge potato, adjust accordingly.
Slice the carrots the same, if they are large, cut in half the long way first.  Roughly chop the onion, celery.  Mince garlic. Heat oil in a large skillet.  Add chili powder, cumin and sauté briefly.  Add potatoes, carrots, onions, celery and stir-fry over medium high heat until starting to brown, about 10 minutes. 
Add garlic, Worcestershire sauce and reduce heat to medium.  Continue cooking, stirring and flipping as needed, until vegetables are tender, about 10 minutes longer.  Add pepper to taste and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 large skillets

Slice potatoes, carrots
Chop onion, celery
Mince garlic
Trim, slice mushrooms
Sauté chili powder, cumin
Sauté paprika
Add potatoes, carrots, celery, onion, to chili / cumin
Add mushrooms to paprika, sauté

Stir-fry potatoes, carrots, onion, celery
Move mushrooms to side, add ham, brown
Turn ham
Add Worcestershire, garlic to vegetables, reduce heat
Add coffee, sugar to ham
Dissolve cornstarch in water
    Pause while it all finishes
Remove ham, increase heat
Add cornstarch, stir until clear and thick
Spoon mushrooms, gravy on ham
Add pepper, hot sauce to vegetables, taste, adjust
Serve