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Menu Plan for Fall I: Week 12, Friday

Spinach with Chevre and Dates
Vieux Carré Scampi
Quinoa with Herbs
Brussels Sprouts with Prosciutto

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

        Strangely enough, it was an airline meal (KLM) that introduced me to the great combination of goat cheese and dates: the sharpness of the cheese perfectly complements the sweet dates.  This salad was born.  Brie or Camembert would also be good.   Both the quinoa and Brussels sprouts cook in the same amount of time the shrimp are baked. Do the prep; start the cooking and enjoy the salad.

Spinach Salad with Chevre, Dates and Nuts

Total time: 15 minutes
   You can use any nuts you like for this.  I shelled some hazelnuts and walnuts from our trees.  If you have dates left, they will keep a long time (months) and make great snacks, or a quick dessert with a bit of cheese!  I normally keep a basket of mixed nuts and dried fruits on the counter for nibbling during the winter,

Spinach Salad with Chevre, Dates and Nuts  Ingredients:

 Instructions:

Vieux Carré Scampi

Total time: 30 minutes
    This is based on one of a 'box' of recipes I got years ago.  It's a bit heavy on the butter, which makes it ideal for serving over rice or pasta... or Quinoa.

Vieux Carré Scampi Ingredients:

 Instructions:

Note: I put the small dishes on a baking sheet for easier handling.

Quinoa with Herbs 

Total time: 20 minutes
     I love the nutty flavor of quinoa, plus the fact that it's an 'almost perfect' food, and it's easy!  It can be cooked a bit ahead, then removed from heat and let sit, covered for 10 - 20 minutes. When ready to serve, uncover, stir in the herbs and spoon into a pretty bowl.

Quinoa with Herbs Ingredients:

 Instructions:

Note:  Add the dried herbs at the beginning, with the quinoa and stock; add fresh herbs at the end.

Brussels Sprouts with Prosciutto and Shallots

Total time: 25 minutes
    A bit of Prosciutto can liven up any vegetable but works particularly well with the cruciferous family.  Brussels sprouts are not bitter if not overcooked.  Allow these to stay just on the crispy side - cooked but not overcooked!

Brussels Sprouts with Prosciutto and Shallots Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, medium bowl, 2 small baking dishes or
1 medium, small saucepan, lid, small skillet, lid,
, baking sheet
Turn oven on, 375F (190C)
Clean shrimp if needed
Butter baking dishes, arrange shrimp in dishes
Chop shallot, sprinkle over shrimp
Mince garlic, sprinkle over shrimp
Sprinkle parsley over shrimp
Sprinkle lemon juice over shrimp
Dot with butter, sprinkle with cheese
Put small dishes on baking sheet, set aside
Trim sprouts

Chop Prosciutto/bacon, slice shallot for sprouts
Sauté shallots, Prosciutto
Wash, dry, tear spinach
Get chevre, nuts, bread organized
Make vinaigrette
Bake shrimp
Cook quinoa
Add spinach to vinaigrette, toss
Assemble salad
Add sprouts, stock to skillet, cover, simmer
Serve salad, relax, enjoy
Done? Food done?
Finish sprouts
Remove shrimp
Fluff quinoa, put into serving dish
Serve