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chicken sesame
Baked Sesame Chicken Strips

pasta mushroom sauce
Pasta with Mushroom Sauce

cabbage
Sautéed Savoy Cabbage

 

Menu Plan for the week of Oct. 25, 2013: Wednesday's Recipes

Baked Sesame Chicken Strips
Pasta with Mushroom Sauce
Sautéed Savoy Cabbage

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

     We'll use the half onion left from earlier in the week.... And this should finish the cabbage.

Baked Sesame Chicken Strips                         Preparation and cooking time:  30 minutes
   
These have a lovely, crispy, crunch with a surprise Teriyaki flavor.  I cut each breast into 2 or 3 long strips. They bake faster and have more 'crust'.   If you prefer, you can just use breadcrumbs without the sesame seeds; and spray them with cooking spray, if you have it, rather than drizzling with oil.

2 chicken breasts, boneless, skinless
1/4 cup flour
1 egg
2 tbs Teriyaki sauce    substitute 1 tbs soy sauce with 1/2 tsp brown or white sugar dissolved in it
4 tbs dry breadcrumbs
3 tbs sesame seeds
1/2 tsp garlic powder
1 - 2 tbs sesame and/or olive oil

Cut chicken breasts into 2 or 3 long strips each.  Using 3 flattish bowls: put the flour in one; whisk the egg and Teriyaki in one; mix the breadcrumbs, garlic and sesame seeds in one.  Lightly brush a baking sheet with oil.  Using your fingers, roll each piece of chicken in flour; then dip in the egg, coating all sides (let drain a bit); then roll in the crumbs.  Lay on the baking sheet.  Drizzle remaining oil over top.  Bake in 400F (200C) oven for 15 - 20 minutes, until golden and crisp.

Pasta with Wild Mushroom Sauce                  Preparation and cooking time: 25 minutes
     A simple sauce, but using fresh, autumnal wild mushrooms elevates this to something for the most discriminating gourmet.  It's also good with regular button or cremini mushrooms.

3/4 cup uncooked pasta - fusilli, penne, something bite-size
1 tbs olive oil
4oz (120gr) wild mushrooms   1 - 1 1/2 cups finely chopped
1/2 onion
2 garlic cloves, minced
1 tsp paprika
1/3 cup (3oz, 90ml) beef stock
1 tbs tomato paste

Cook pasta according to package instructions.  Drain. 
Finely chop onion, garlic and mushrooms.  Heat oil in nonstick skillet over medium heat.  Add paprika and sauté briefly.  Add onion and sauté until tender, about 7 minutes.  Add garlic, mushrooms and sauté until everything is well-cooked, another 7 - 8 minutes.  Add stock and tomato paste, stir well.  Simmer, uncovered until sauce is thickened.  Add drained pasta, toss well and serve.

Sautéed Savoy Cabbage                                 Preparation and cooking time:   15 minutes
    One last, quick way to use up a bit of cabbage. Simply sautéed and finished with a splash of soy sauce.

1 - 1 1/2 cups shredded cabbage
1 tbs olive oil
1 tsp soy sauce

Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.  Heat oil in a large nonstick skillet.   Add cabbage and sauté 10 - 12 minutes, stirring frequently, until tender.  Sprinkle with soy sauce and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
3 flattish bowls, baking sheet, 2 medium skillets,
pot and colander for pasta

Turn oven on, 400F (200C)
Put water on high heat for pasta
Chop onion, garlic, mushrooms
Slice cabbage
Cut chicken in 2 or 3 strips, the long way
Put flour in 1 bowl
Beat egg, Teriyaki or soy in 1 bowl
Mix crumbs, sesame seed in 1 bowl

Dip chicken in flour, egg, crumbs
Drizzle with oil, bake
Heat skillet, add oil, paprika, sauté
Add onion, sauté
Cook pasta
Add mushrooms, garlic to onions, sauté
Sauté cabbage
Add stock, tomato paste to mushrooms, simmer
   Pause while stuff cooks
Add soy sauce to cabbage, finish
Remove chicken
Drain pasta, add to mushroom skillet, stir
Serve