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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
I cooked the lentils separately from the meatballs - it was easier!.
Lentil and Meatball Stew Preparation and cooking time: 45 minutes
This is a hearty, robust stew, full of vegetables and meatballs; perfect for a cold evening. You can use any kind of lentil for this, but I like a combination.
3/4 cup lentils either Lentils du Puy, tan, brown lentils or a combination.
1/4 cup red or coral lentils
2 1/4 cups beef stock
1 onion
1 green bell pepper
1 rib celery
3 cloves garlic
1 tbs oil
1 tbs paprika, smoky or sweet
1 can whole tomatoes, 15oz (450gr)
1/4 cup red wine
3 bay (laurel) leaves
1 tsp dried parsley
1 tsp dried thyme
Meatballs
Pick over lentils in case they missed the odd stone. Put green or brown lentils and beef stock in a saucepan. Bring to a boil, then cover and simmer until lentils are done. They should absorb most of the stock. Don't let them dry out. Drain any remaining stock when done.
Chop onion, pepper, celery. Mince garlic. Heat oil in large skillet over medium heat. Add paprika and sauté 1 minute. Add onion, pepper and celery, sauté briefly. Then add garlic, sauté a few minutes longer. Open and drain tomatoes, reserving juices. Roughly chop tomatoes. Add tomatoes, red lentils, all reserved juices, herbs and wine to skillet. Bring to a boil. Add meatballs. Reduce heat and simmer, partially covered, until meatballs are done, turning meatballs and stirring sauce periodically, 20 - 25 minutes.
Meatballs
12oz ground beef (360gr mince)
1/4 cup breadcrumbs
1 egg
1 tbs Dijon-style mustard
2 tbs ketchup
1/4 cup red wine
1 tsp dried basil
1 tsp dried oregano
In medium bowl lightly whisk egg. Add breadcrumbs, mustard, ketchup, wine and herbs, mix well. Add beef and mix well. Form into meatballs, about 1 1/2 " (4cm) in diameter.
To serve: Add drained lentils to meatballs in skillet. Stir well to combine and serve.
Barley with Shallots Preparation and cooking time: 25 minutes1/2 cup quick-cooking barley
1 cup (8oz, 240ml) beef stock (or more, depending on type of barley)
2 shallots
1 tsp marjoram
2 tsp olive oil
Cut shallots in half, through the stem end, and slice. Heat oil in a small saucepan. Add shallots and sauté until they start to get tender, about 5 minutes. Add barley, stock and marjoram; stir to combine. Cover and simmer until barley is done, about 15 minutes or according to package directions. Serve.
Cooking Schedule:
45 minutes for menu |
Open tomatoes, chop |
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