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Menu Plan for Winter I: Week 9, Wednesday
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Daily Recipes:
Sweet and Sour Chicken
Sautéed Potatoes and Onions
Braised Savoy Cabbage with Bacon
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The chicken is not quite Chinese - so the potatoes will work just fine. A proper French housewife would fry them in goose or duck fat... I use olive oil. This should finish the Savoy Cabbage.
Sweet and Sour Chicken
Total time: 30 minutes
This is based on the Chinese Sweet and Pungent sauces, but with red wine and without the soy sauce. A simple, skillet chicken.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/2 onion
- 1 tbs olive oil
- 3 tbs red wine
- 3 tbs chicken stock
- 3 tbs red wine vinegar
- 2 tbs brown sugar
- 2 bay leaves (laurel)
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Instructions:
- Chop onion.
- Cut chicken breasts in half if large.
- Heat oil in medium nonstick skillet.
- Add onion and sauté about 5 minutes.
- Move onions to the side and add chicken. Lightly brown on each side, about 5 minutes.
- Add wine, stock and vinegar and bring to a boil.
- Add sugar and stir until dissolved.
- Add bay leaves, cover, reduce heat and simmer 15 minutes.
- Dissolve cornstarch in water.
- Uncover and increase heat.
- Remove bay leaves.
- Add cornstarch and stir until thickened and clear.
- Put chicken breasts on a small platter, spoon some sauce over and serve, remaining sauce on the side.
Sautéed Potatoes and Onions
Total time: 30 minutes
A simple dish but so easy and full of flavor; cooking doesn't have to be complicated!
Ingredients:
- 2 medium potatoes
- 1/2 onion
- 2 cloves garlic
- 1 tbs olive oil
Instructions:
- Chop onion and mince garlic.
- Sauté onion in oil in nonstick skillet over medium heat until just transparent.
- Add garlic and sauté a minute longer.
- Meanwhile, 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.
- Remove onions & garlic from pan and add potatoes - with a drop more oil if needed.
- Sauté potatoes until light brown, stirring and flipping as needed.
- Return onions and garlic to pan
- Continue to sauté until onions start to brown and potatoes are cooked through (taste one) and well browned.
- Salt & pepper if desired, and serve.
Braised Savoy Cabbage with White Wine
Total time: 15 minutes
A bit of bacon adds flavor and color to cabbage. This is a traditional French recipe.
Ingredients:
- 2 cups shredded cabbage, loosely packed
- 1 slice bacon
- 1/2 cup (4oz, 120ml) white wine
- 1/4 cup (2oz, 60ml) white Balsamic vinegar
Instructions:
- Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
- Sauté bacon in a medium skillet.
- When done, remove and drain.
- Add cabbage and stir-fry briefly.
- Add wine, cover and simmer over low heat for 15 minutes.
- Add vinegar and simmer for another 5 minutes.
- Crumble bacon and add to cabbage. Stir well and serve.
Cooking schedule: 30 minutes |
Add sugar to chicken, stir |
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