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Main Course Menu Plan: Week 3 Winter I
Day 1: Pasta with Turkey, Peas and Leeks
Total time: 30 minutes
Frozen peas are another under-used vegetable. They are hard to find fresh and, for peas, frozen is better, anyway. The leeks add a mild onion flavor to the pasta and a sprinkle of shredded cheese finishes it.
Ingredients:
- 2 medium leeks - about 1 1/2" diameter (3.5cm) each
- 1 cup (6oz, 180gr) fresh or frozen peas (more or less) naked - not sauced
- 10oz (300gr) turkey If you have to buy a larger tenderloin, divide and freeze the rest
- 2 tsp dried tarragon
- 2 tsp olive oil
- 1/4 cup (2oz, 60ml) chicken stock
- 1/4 cup (2oz, 60ml) white wine
- 1/2 cup (2oz, 60gr) shredded cheese
- 1 1/4 cup pasta, bite-size, penne, farfalle
Instructions:
- Cook pasta according to package directions.
- Clean leeks and slice thinly.
- Slice turkey into strips.
- Heat oil in a large nonstick skillet. Add leeks and sauté until starting to get tender, about 5 minutes.
- Add turkey and sauté 5 minutes longer.
- Add chicken stock, wine, tarragon and peas
- Cover, reduce heat and simmer until peas are done and tender, about 10 minutes.
- To finish: Add the drained pasta, and cook, stirring until heated through and the liquid has either been reduced a bit or absorbed by the pasta.
- Sprinkle with shredded cheese, stir to combine and serve.
Day 2: Mustard Fried Chicken Breasts
Total time: 30 minutes
I don't remember where the original recipe came from but I've been making these for years. The crust is light, yet crisp and the chicken tender; the mustard adding just a hint of flavor. I use the Parmesan in a can for this rather than freshly grated - it's drier and works better for the coating..
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 egg
- 2 tbs Dijon-style mustard
- 1/4 cup dry bread crumbs
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/4 cup Parmesan cheese
- 2 tbs olive oil
Instructions:
- In a bowl flat enough that you can lay the chicken breast flat (or a small pie plate, or whatever works) lightly beat the egg with a fork.
- Add the mustard and beat until well combined.
- In another, similar bowl combine the bread crumbs, Parmesan, thyme and garlic powder.
- Heat 1 tbs oil in nonstick skillet (large enough to hold both chicken breasts) over medium heat.
- With tongs or fingers dip both sides of chicken breast in egg mixture then in crumb mixture.
- Place in pan and sauté 8 - 10 minutes.
- Add remaining 1 tbs oil to skillet and turn breasts.
- Sauté on other side for another 6 - 8 minutes, or until done. They should be nicely browned. Remove and serve.
- When done, spoon meat and vegetables onto a platter and serve.
Day 3: Pasta with Sausage, Sage and Beans
Total time: 25 minutes
An easy skillet dinner, with lots of flavor from the sage and sausage. Sautéing the chili powder releases more flavor. If you like it hot, use hot Italian sausages, add some hot peppers or Tabasco. It's a very flexible dish....
Ingredients:
- 10oz (300gr) sausages any flavor, turkey or pork
- 1 medium onion
- 3 cloves garlic
- 1/2 green pepper
- 1 tbs dried sage
- 1 1/2 tsp chili powder
- 1 tbs olive oil
- 15oz (450gr) whole tomatoes
- 15oz (450 gr) cannellini (white beans), drained and rinsed
- 1 1/4 cup pasta - penne, rigatoni, fusilli
Instructions:
- Cook pasta according to package instructions.
- Slice sausages into 1" (2.5cm) lengths.
- Chop onion and pepper.
- Mince garlic.
- Roughly chop tomatoes - reserving all juice.
- Heat oil in large nonstick skillet over medium-high heat. Add chili powder and sauté 1 minute.
- Add onion, pepper and sauté 5 minutes.
- Add sausage, garlic, sage and sauté until sausage is browned, 5 - 7 minutes.
- Add tomatoes, their juices, and the cannellini, turn heat to low and simmer 10 minutes.
- When pasta is done, drain and add to skillet, stir to combine and serve.
Day 4: Beef Tenderloin with Red Wine Sauce
Total time: 40 minutes
Cooking time can vary depending on the size of the roast. A meat thermometer is best. Start checking after 20 minutes for a small roast and 30 for a larger one. Remember it will cook a bit more once off the heat.
Ingredients:
- The Beef
- whole or piece of beef tenderloin, about 6oz (180gr) per person - but at least 16oz (480gr)
- 1 tbs olive oil
- 1 tsp dried thyme
- 1 tbs Worcestershire sauce
- The Sauce
- 2 shallots
- 2 cloves garlic
- 1 cup (8oz, 240ml) red wine
- 1/2 cup (4oz, 120ml) beef stock
- 1 tsp fresh or dried thyme
- 1 tsp Balsamic vinegar
- 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
Instructions:
- The Beef
- Rub beef with oil, thyme and Worcestershire.
- Roast in 400F (200C) oven for 25 - 40 minutes, depending on size and desired finish - 105F (48C) for rare, 115F (52C) for medium-rare, 130F (54C) for medium. The temperatures are lower than normal because it's a small piece of beef. The tenderloin in the photo was taken out of the oven at 115F, after app. 40 minutes.
- Allow to rest for 10 - 15 minutes before slicing.
- The Sauce
- Finely chop shallots and garlic.
- Heat oil in saucepan medium-high heat. Add shallots and garlic; sauté 1 - 2 minutes.
- Reduce heat to low and add red wine. Simmer until reduced by half.
- Add beef stock and simmer until reduced by half again.
- Dissolve cornstarch in water and add to sauce, stirring until thick.
- Add thyme, vinegar and keep warm until ready to use.
- To serve
- Cut the beef into 1/2" (1.5cm) slices and arrange on a warm platter. Spoon some sauce on the side and serve.
Day 5: Roast Ham with Mustard Sauce
Total time: 1 hour 45 minutes
A fully cooked ham should be baked to an internal temp of 140F (60C), about 20 minutes per lb.
A ham that must be cooked should reach an internal temp of 150F (65C), 35 minutes per lb. for small hams and 22 minutes for larger (over 5 lbs) hams. All times assume a 325F (165C) oven.
Ingredients:
- 1 small ham, about 4 lbs (2000gr)
- 1 cup brown sugar
- 1/2 tsp dry mustard
- 1 tbs red wine vinegar
Instructions:
- Put ham on rack in roasting pan and roast in 325F (165C) oven.
- About 30 minutes before it's done mix the sugar, mustard and vinegar.
- Remove the ham from the oven. Remove the skin if there is any, score the fat with a sharp knife (diamond pattern is pretty).
- Pat the brown sugar mixture over the top of the ham and return to oven. Finish baking.
- Remove ham and allow rest for 15 - 20 minutes before slicing.
Mustard Sauce
Time: 10 minutes
A timeless tradition in my large, extended family. The original recipe came from "The Anderson House", a small family run hotel in my home town. For some, it's the only reason to have ham! Can be made ahead.
Ingredients:
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup plain white or cider vinegar
- 2 tbs dry mustard
- 1 egg
- pinch salt
- 2 tbs butter
Instructions:
- Crack the egg into the top of a double boiler and whisk until beaten.
- Add sugar, milk and mustard, whisk well.
- Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring occasionally.
- Add vinegar and continue to cook until thick.
- Remove from heat, stir in butter and salt.
- Refrigerate. Good with almost everything and keeps a long time.
Note: if you don't have a double boiler, put a metal bowl on a saucepan partially filled with water. The bottom of the bowl should not touch the water.
Day 6: Ham and Spinach Quiche
Total time: 65 minutes
The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier. Use either brown or basmati rice.
Ingredients:
- Crust
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock to yield 1 1/2 cups cooked rice
- 1/4 cup (1oz, 30gr) shredded cheese
- 1 egg
- 1 tsp olive oil
- Filling
- 8oz (240gr) ham
- 8oz (240gr) frozen spinach or fresh, cooked spinach
- 5oz (150gr) mushrooms
- 1 tsp olive oil
- 3 eggs
- 1 cup (8oz, 240ml) cup milk
- 1/3 cup (3oz, 90gr) ricotta cheese
- 1/2 cup (2oz, 60gr) cup shredded cheese
Instructions:
- The rice: Cook the rice in stock.
- If doing in advance, refrigerate until needed.
- If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
- The crust: Lightly whisk 1 egg.
- Mix cooked rice, cheese and egg.
- Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes.
- The filling: Cut ham into small strips or cubes.
- Thaw spinach, squeeze out all water.
- Trim and slice mushrooms.
- Heat oil in nonstick skillet and lightly sauté mushrooms.
- Whisk 3 eggs and milk together.
- To assemble: When crust is done, remove from oven.
- Spread the spinach evenly over the crust.
- Top with ricotta, mushrooms, ham and shredded cheese.
- Pour egg mixture over all and bake, 40 - 50 minutes, 400F (200C). When done the center should be firm or with a very slight jiggle.
- Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.
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