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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
There are assertive flavors in this dinner - a good foil for cold weather and holiday indulgence.
Sliced Ham with Red-Eye Gravy Preparation and cooking time: 20 minutes2 - 4 slices ham, 12oz (360gr) total weight
2 tsp olive oil
1 tsp paprika
3oz (90gr) mushrooms
1/2 cup strong coffee
1 tbs brown sugar
2 tsp cornstarch (maizena) dissolved in 1 tbs water
Clean, trim and slice mushrooms. Heat oil in nonstick skillet over medium high heat. When hot add paprika and sauté 1 minute. Add mushrooms and sauté 5 minutes longer. Move mushrooms to the side and add the ham slices. Brown lightly on both sides. Add coffee, sugar and bring to a boil. Remove ham to a small platter. Add cornstarch dissolved in water and stir until sauce is thick. Pour over ham and serve.
Spicy Potatoes and Carrots Preparation and cooking time: 30 minutes2 medium potatoes
2 medium carrots
1 medium onion
2 ribs celery
3 cloves garlic
1/2 tsp chili powder
1/2 tsp cumin
1/8 - 1/4 tsp black or red pepper or more
1 tbs Worcestershire sauce
Hot sauce optional
1 tbs olive oil
Slice the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly.
Slice the carrots the same, if they are large, cut in half the long way first. Roughly chop the onion, celery. Mince garlic.
Heat oil in a large skillet. Add chili powder, cumin and sauté briefly. Add potatoes, carrots, onions, celery and stir-fry over medium high heat until starting to brown, about 10 minutes.
Add garlic, Worcestershire sauce and reduce heat to medium. Continue cooking, stirring and flipping as needed, until vegetables are tender, about 10 minutes longer. Add pepper to taste and serve.
Cooking schedule: 30 minutes |
Stir-fry potatoes, carrots, onion, celery |
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