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Cooking time: 1 hour 45 minutes with hour break Cooking schedule: see below for instructions
The first or our slow-cooked dinners this season. You could actually do this in a slow-cooker if you have one or a low oven if you need to leave it unattended for longer. The pork will be for 2 meals.
Sautéed Mushrooms, Pecans on Butternut Squash Time: 25 minutesbutternut squash, 24 thin circles or 48 half circles
1/4 cup (30gr, 1oz) pecans
4oz (120gr) mushrooms forest or wild, if possible
2 tsp olive oil
2 tsp butter
1 tsp soy sauce
1 tsp Balsamic vinegar
1 tsp brown sugar
1/4 tsp paprika
Sage Cream
1/4 cup (2oz, 60gr) Greek yogurt
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60ml) chicken stock
1 tsp sage
Clean and slice mushrooms. Heat 1 tsp oil and 1 tsp butter in a medium skillet. Add mushrooms and sauté until tender and starting to brown, about 10 minutes. Add pecans, sugar, soy sauce and vinegar. Stir well to combine, then let sauté for 5 minutes longer. Remove from heat and keep warm.
Slice circles off the neck end of the butternut squash as thinly as possible. When you can no longer hold it comfortably to slice, cut it in half and slice half circles until you get the amount needed.
Heat 1 tsp butter and 1 tsp oil in a medium nonstick skillet over medium-high heat. Add butternut squash slices in a single layer and sauté 3 minutes per side. When done remove from heat.
Sage Cream: Bring stock, wine and sage just to a boil in a small saucepan. Remove from heat and allow to cool 5 minutes. Stir in yogurt.
To assemble: Divide squash slices and arrange in an overlapping circle on 2 plates. Fill in the center with the half circles if needed. Divide the mushroom / pecan mixture and spoon onto the center. Drizzle the Sage Cream around the edges, sprinkle with paprika and 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.
Braised Pork with Laurel (Bay) Preparation and cooking time: 1 hour 45 minutes 1 pork loin roast, 1 1/2 - 2 lbs (750gr)
1 onion, sliced
12 bay (laurel) leaves
1 cup (8oz, 240ml) of white wine
1 cup (8oz, 240ml) chicken stock
2 tsp juniper berries
1 tbs olive oil
In heavy pot or oven with tight-fitting lid, brown pork in olive oil. After turning pork, add sliced onions to brown as well. Add remaining ingredients, turn heat to low, cover and braise for 1 1/2 hours. Remove pork and keep warm. Strain juices, then return to pan. Reduce pan juices over high heat until slightly thickened and syrupy. Slice pork, pour pan juices over and serve. You can remove bay leaves before serving or leave as a garnish.
Potatoes and Carrots with Bay Preparation and cooking time: 35 minutes
The potatoes and carrots are cooked together in stock with bay leaves. They will absorb most of the stock, giving them a deep flavor and light glaze.
2 carrots, cut into large sticks
2 potatoes, cut into large chunks
1 large, or 2 medium bay (laurel) leaves
1 cup (8oz, 240ml) chicken stock - or enough to just cover vegetables to start
Put everything into a saucepan and bring to a boil. Cook, uncovered, until vegetables are done and chicken stock has been absorbed, 25 - 30 minutes. If there is any stock left, pour it off or use it in elsewhere. Remove bay leaves and serve.
Cooking Schedule: 1 hour 45, hour break |
Clean mushrooms, slice, sauté |
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