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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring I: Week 1, Saturday

Baked Goat Cheese with Red Pepper Sauce
Pizza Steaks
Parmesan Polenta
Brussels Sprouts with Lemon Butter

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

     We'll use the rest of the Red Pepper Sauce from Friday. If you have tender steaks, cook them quickly.  For tougher cuts braise a bit longer - up to an hour. Use the drained tomato juices in the Lentil Soup.

Baked Goat Cheese with Red Pepper Sauce 

Total time: 15 minutes 
   The slightly pungent goat cheese goes well with the slightly spicy red pepper sauce.. 

Baked Goat Cheese with Red Pepper Sauce Ingredients:

 Instructions:

Pizza Steaks

Total time: 25 minutes 
      A thick sauce of tomatoes and oregano lend the 'pizza' taste to these steaks.  You can simmer the steaks in the sauce for more flavor, if you like, be we prefer our steaks more on the medium rare side so we just spooned the sauce on top. 

Pizza Steaks Ingredients:

 Instructions:

Note:  If using a tougher cut, brown first, then add to sauce and simmer 15 - 45 minutes.

Parmesan Polenta

Total time: 10 minutes  
     Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency.  It can be adjusted at the end, before serving.   This should be like mashed potatoes.

Parmesan Polenta Ingredients:

 Instructions:

Brussels Sprouts with Lemon Butter

Total time: 15 minutes 
    Lemon add a fresh taste to vegetables and goes well with thyme. The sprouts are cooked quickly to prevent the strong, bitter taste common to overcooked cruciferous vegetables.

Brussels Sprouts with Lemon Butter Ingredients:

 Instructions:

Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans, 1 lid, baking sheet, plate,
2 medium skillets, 1 lid, large skillet

Turn the oven on 400F (200C)
Trim Brussels sprouts, cut
Grate Parmesan
Chop onion, mince garlic
Roughly chop tomatoes (reserve juices for soup)
Sauté onion, paprika for steak
Add garlic, sauté
Heat stock for polenta
Add cumin, paprika to skillet, sauté
Add tomatoes to skillet for pizza sauce, simmer
Heat Red Pepper Sauce
Slice goat cheese
Mix crumbs, basil on plate

Dip cheese into crumb, place on baking sheet
Add tomato paste, vinegar, basil to pepper sauce
Stir polenta into stock, cook, stirring
Stir cheese, nutmeg, milk into polenta
Cover, keep warm
Reduce heat under pizza sauce, cover
Bake goat cheese
Cook sprouts
Spoon Red Pepper sauce onto plates
Remove goat cheese, place on sauce, serve
Done?  Heat skillet for steaks
Remove sprouts from pan, add butter
Sauté steaks
Add lemon, herbs, sprouts to butter, sauté
Turn steaks
Stir polenta, add stock if needed
Remove steaks, spoon sauce over (or next to)
Serve

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