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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


scallops provencal
Scallops Provençal

quinoa with browned shallots
Quinoa with Browned Shallots

roasted cauliflower
Roasted Cauliflower

 

Menu Plan for the week of Oct. 18, 2013: Day 1 Recipes

Scallops Provençal
Quinoa with Sautéed Shallots
Roasted Cauliflower

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     You could use all scallops or all shrimp for the Provençal.

Scallops Provençal                                            Preparation and cooking time:  40 minutes
    
Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce.  You can use either the small (bay) scallops or the larger (sea) scallops in this dish.  Just remember to cook them quickly to retain their tenderness.  Large scallops can be cut in half.  Baking and serving from individual casseroles makes a lovely presentation.

7oz (210gr) scallops - out of the shell, thawed if frozen
3oz (90gr) shrimp (prawns) - peeled  or all scallops
4 tsp olive oil
2 shallots
4oz (120gr) mushrooms
1 clove garlic
15oz (450gr) whole tomatoes
1/4 cup (2oz, 60ml) white wine
2 tbs tomato paste
1 tsp dried tarragon
1/2 tsp dried thyme
1 tbs balsamic vinegar

Finely chop the shallot and garlic.  Open and drain tomatoes, reserving sauce for another use. Roughly chop tomatoes.  Clean and slice mushrooms
Heat 2 tsp oil in medium nonstick skillet over medium-high heat.  Add scallops and sauté until light brown and opaque, being careful not to crowd.  They sometimes have a lot of water in them and you want them sautéed, not steamed.  As they brown remove them and put them into 2 individual, shallow casseroles or one larger one.  In same pan sauté shrimp until they start to curl and turn opaque.  Put into casseroles with scallops.  Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms.  Sauté until shallots are tender and starting to brown.  Add tomatoes, wine, tomato paste and herbs.  Bring to a boil, reduce heat and simmer, uncovered, 10 minutes.  Add vinegar to sauce and stir.  Spoon sauce over scallops and shrimp.  Bake at 400F (200C) for 10 minutes, until heated through.  Serve directly from casseroles.  If using individual casseroles place them on a baking sheet for easy handling.

Quinoa with Browned Shallots                   Preparation and cooking time:   25 minutes
   This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. The browned shallots add a dark, mahogany color to the quinoa and a bit of sweetness.

1/2 cup quinoa 
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
2 medium shallots
2 tsp olive oil

Peel and roughly chop shallots.  Heat oil in a small saucepan.  Add shallots and sauté until brown, about 10 minutes.  Add quinoa, stock, cover and bring to a boil.  Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).  When done, fluff and serve.

Roasted Cauliflower                                             Preparation and cooking time:  35 minutes
    Roasting vegetables browns them lightly, adding a crunchy sweetness from the natural sugars, and leaves all the vitamins and minerals safely intact.

1/3 head cauliflower - or enough for 2
2 cloves garlic
1 tbs lemon juice
1 tbs olive oil
salt & pepper
1 tbs Parmesan cheese

Cut cauliflower into florets (plus some stem).  Slice garlic.  Put cauliflower and garlic into a small bowl.  Add olive oil, lemon juice, salt & pepper and toss to combine.  Put into a small glass baking dish, cover and roast at 400F (200C) for 15 minutes.  Uncover, stir, turn oven to 350F (175C) and roast 15 minutes longer or until cauliflower is tender and lightly browned.  Remove, sprinkle with Parmesan and serve.

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet,  small saucepan with lid, bowl, baking
dish for veg, 2 small or 1 larger baking dish

Turn oven on 400F (200C)
Thaw scallops it needed
Clean shrimp if needed
Clean, chop all shallots
Mince / slice all garlic
Clean, slice mushrooms
Cut cauliflower
Combine cauliflower, garlic, oil, lemon, salt, pepper
Put cauliflower in dish, cover, roast
Sauté scallops, remove, put in dish

Sauté shrimp, remove, put in dish
Sauté garlic, shallots, mushrooms for scallops
Open, drain, chop tomatoes, reserve juice
Sauté shallots for quinoa
Add tomatoes, paste, herbs, to shallot/mushroom skillet
Reduce oven to 350F (175C)
Uncover cauliflower
Prepare baking dish/dishes for scallops
Add stock, quinoa to shallots, cover, simmer
Add vinegar to tomato sauce
Spoon sauce over scallops, shrimp, bake
    Pause while it all cooks
Fluff quinoa
Remove cauliflower, scallops
Serve