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Menu Plan for the week of Sept. 27, 2013:  Thursday's Recipes

Chicken Braised in Sherry Vinegar
Orzo with Herbs
Mock Spinach Soufflé

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     A simple meal: make the spinach, then the chicken, then the orzo, then take a break...

Chicken Braised in Sherry Vinegar                  Preparation and cooking time: 25 minutes
    This is a slightly spicy. slightly tart pan sauce, simply reduced a bit and served with the onions.  

2 chicken breasts, boneless, skinless
1 onion
3 tbs sherry vinegar
3 tbs sherry
1/4 cup (2oz, 60ml) chicken stock
1/2 tsp paprika
1/2 tsp cumin
2 tsp olive oil

Chop onion.  Heat oil in medium nonstick skillet over medium-high heat.  Add paprika, cumin and sauté 1 minutes.  Add onion and sauté 5 minutes, just until starting to brown.  Move to the side, add chicken breasts and brown on both sides, about 8 minutes.  Add vinegar, sherry, stock, cover, reduce heat and simmer 10 minutes. Uncover and reduce sauce slightly.  Serve. 

Orzo with Herbs                                               Preparation and cooking time:  25 minutes
      I cook orzo the same way I do rice, in just enough stock.  It gets very creamy.  

1 tsp butter
1/2 cup orzo
1 1/4 cups (10oz, 300gr) chicken stock
1/4 cup (1oz, 30gr) fresh Parmesan cheese, grated
1 tbs fresh parsley
1 tbs fresh basil

Melt butter over medium-high heat in small saucepan.  Add orzo and cook for 1 minute, stirring constantly.  Add stock and bring to a simmer on medium heat.  Turn heat to low and simmer until done, about 15 minutes, stirring occasionally.  All stock will be absorbed.  Stir in cheese and herbs.  Remove from heat and serve.  This will be creamy, not stiff.

Mock Spinach Soufflé                                       Preparation and cooking time: 40 minutes
     Another recipe whose origins are lost in the mists of time.  It's delicious, easy and helps me get my weekly ration of spinach.  Even non-spinach lovers are happy with this.  With a bit of bread and a salad it can also make a light lunch.

8oz (240gr) frozen spinach
2 eggs  (you can substitute 3 egg whites)
1/2 cup Greek yogurt or sour cream
1/4 cup grated Parmesan
pinch of nutmeg
1 tsp olive oil

Thaw spinach (use microwave, hot water or saucepan) and thoroughly squeeze out excess moisture.  In medium bowl beat eggs well.  Add yogurt, Parmesan and nutmeg.  Mix well.  Add spinach and mix well.  Lightly oil a small baking dish.  (I use a 7 inch square glass baking dish)  Pour in spinach and bake at 400F (200C) for 30 minutes or until set.  Remove and serve directly from baking dish.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives , medium bowl, dish for thawing spinach. small saucepan medium skillet with lid Turn oven on, 400F (200C) Thaw spinach, squeeze dry Grate Parmesan if needed Beat eggs Add yogurt, Parmesan, nutmeg, mix Add spinach, mix Oil baking dish, add spinach, bake

Chop onion Sauté cumin, paprika Add onion, sauté Add chicken, brown Add sherry, vinegar, stock, cover, cook Melt butter, add orzo, cook Add stock, simmer Stir orzo from time to time Uncover chicken, reduce sauce Add cheese, herbs to orzo Remove spinach Serve

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By Katie Zeller

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