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Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
This should finish off the ratatouille. From the 1/2 green pepper left from the ratatouille: 1/4 goes in the pilaf and the other 1/4 with the whole pepper for the sausages. Take a slice from the tomatoes for Wed. for the pilaf as well.
Grilled Sausages with Peppers, Onions Preparation and cooking time: 25 minutes4 - 6 sausages, 12oz total (360gr) weight
1 1/2 bell pepper
1 onion
1 tbs olive oil
Slice pepper and onion about 1/3" (1cm) thick. Put olive oil in large bowl, add pepper and onion, toss well to coat. Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat 10 - 15 minutes, until they have a nice color. Cook sausages about the same amount of time - or until done.
Or you can sauté the whole lot in a nonstick skillet: start with the peppers and onions and 1 tbs olive oil. Add the sausages after a bit.
1/2 cup Basmati rice
1/4 green bell pepper part of the one from Friday
1/4 onion
1 tsp olive oil
1 cup (8oz, 240ml) chicken stock
1/4 tomato
Chop onion and pepper. Melt butter in a small saucepan over medium heat. Add onion, pepper, and sauté about 3 minutes, or until softened. Add rice and sauté, stirring for 2 - 3 minutes longer. Add stock, cover and cook rice for 15 minutes or length of time on package.
Roughly chop tomato. When rice is done, fluff with a fork, stir in tomato and serve.
Cold Ratatouille Salad Preparation and cooking time: 5 minutes
Another simple dish using leftover ratatouille.
leftover ratatouille
1 tbs salad olive oil
2 tbs Balsamic vinegar
1 tbs fresh snipped basil
In small bowl whisk together oil and vinegar. Stir into ratatouille. Sprinkle with basil and serve.
Note: If you have some olives or feta lurking in the fridge, chop and add!
Cooking schedule: 25 minutes |
Add stock to rice, cover, simmer |
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