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Menu Plan for Winter I: Week 8, Wednesday

Chicken Breasts with Mushrooms and Chevre Sauce
Quinoa with Browned Shallots
Sautéed Shredded Brussels Sprouts

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

     This will finish the carton of creamy goat cheese from Friday. As usual, I cut the chicken breasts in half.

Chicken Breasts with Mushrooms and Chevre  

Total time: 30 minutes
    This is a quick pan sauce, thickened with creamy goat cheese.   

Chicken Breasts with Mushrooms and Chevre Ingredients:

 Instructions:

Quinoa with Browned Shallots

Total 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.

Quinoa with Browned Shallots Ingredients:

 Instructions:

Sautéed Shredded Brussels Sprouts

Total time: 15 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is to not overcook.

Sautéed Shredded Brussels Sprouts Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium skillet with lid, small
saucepan with lid

Heat oil, large skillet, brown chicken
Clean shallots, onion, garlic
Slice 1 shallot, chop 2, mince garlic
Turn chicken
Chop onion
Trim, slice mushrooms
Sauté chopped shallots for quinoa
Remove chicken
Sauté mushrooms, onions, chili, Worcestershire

Trim, slice sprouts
Return chicken to skillet
Add tomato, oregano, cover, simmer
Add quinoa, stock to chopped shallots, cover, cook
Heat butter, oil
Add sprouts, shallots, garlic, marjoram, sauté
Grate Parmesan
Add stock, stir, cover, turn heat off
     Pause for 10 minutes while stuff finishes
Put sprouts back on heat
Remove chicken, stir in chevre
Fluff quinoa
Sprinkle sprouts with Parmesan
Serve all