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Cooking time: 55 minutes for menu Cooking schedule: see below for instructions
I normally have a basket of dried fruits and whole nuts in the shells for snacking in winter. This is an easy dinner for a (possibly) hectic Friday.
Baked Goat Cheese with Dates and Nuts Preparation and cooking time: 15 minutes4oz (120gr) aged goat cheese, with white rind 1 slice from a large log or several from a small one
1 tbs dried breadcrumbs
4oz (120gr) mushrooms
1/4 cup (1oz, 30gr) pecan or walnut halves
1oz (30gr) Greek olives, 10 - 12 olives
2 tsp olive oil
1 tsp Worcestershire sauce
4 - 8 dates, depending on size, Medjool or other
Trim and slice mushrooms. Pit the olives if needed and cut in half or thirds. Heat oil in medium skillet. Add mushrooms and sauté until golden brown. Add Worcestershire, olives, nuts and sauté 2 minutes longer.
Slice cheese into 6 rounds (if small log). Each round should be between 1/4 and 1/3" (.75 - 1cm) thick. Put bread crumbs on a plate. Dip both sides of the cheese in the crumbs and place on a nonstick or lightly oiled baking sheet. Bake, 400F (200C) for 2 - 4 minutes, just until you see the tops sink slightly
or cheese ooze slightly. If it hasn't happened after 4 minutes, take them out anyway - they're ready.
Spoon the mushroom mixture onto 2 plates. Top with 3 slices of goat cheese. Add the dates and serve.
12oz (360gr) cod filets or other white fish, fresh or frozen and thawed
1/4 cup (1oz, 30gr) slivered or chopped almonds
1/2 onion
2 cloves garlic
1 tbs olive oil
15oz (450gr) whole tomatoes, drained reserve juices for another use
1/3 cup (3oz, 85ml) white wine
2 bay (laurel) leaves
2 tbs dry bread crumbs
Finely chop the onion and garlic. Heat oil in a medium skillet over medium heat. Add onion, garlic and sauté until tender. Drain tomatoes, reserving juice for another use. Roughly chop the tomatoes. Add to pan along with white wine and bay leaves. Bring to a simmer and let cook, uncovered, 5 minutes or until thickened. Remove bay leaves and stir in bread crumbs.
Place fish in baking dish just large enough to hold it in one layer. Spoon the sauce over, sprinkle with almonds and cover either with a lid or foil. Bake at 400F (200C) for about 15 minutes, or until fish is done. Uncover for the last 5 minutes of baking time. Fish flakes easily when done. (If you have pieces more than 1" (2.5cm) thick it may take 20 minutes.)
Remove fish from dish, place on a small platter and serve.
1/2 cup Basmati rice
1 cup (8oz, 240ml) chicken stock
2 medium carrots
1 cup (8oz, 240ml) milk
2 eggs
1 tbs chives, fresh or dried
1/2 tsp dried thyme
1/2 cup (4oz, 125gr) Greek or plain yogurt or sour cream
1/2 cup (2oz, 60gr) shredded cheese
1/2 tbs olive oil
Cook rice in chicken stock.
Peel carrots. Shred carrots using medium holes on the box shredder. Lightly whisk eggs. Add milk, yogurt and herbs, whisk to combine.
Lightly oil a glass baking dish (1 qt, 1 litre).
When rice is done, stir in the carrots and let sit for a minute to cool slightly. Add the rice and carrots to the eggs along with half of the cheese. Spoon carrot / rice mixture into dish, sprinkle with remaining cheese and bake, 400F (200C) for 30 minutes. Remove and serve.
Cooking Schedule: 55 minutes |
Add rice/carrot to egg mixture |
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