Menu Plan for Fall I: Week 10, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Stuffed Cabbage Rolls
Roasted Lemon Chicken
Mashed Potatoes and Cauliflower Medley

Cooking time: 80 minutes for menu          Cooking schedule: see below for instructions

        These little cabbage rolls make a great first course, reminiscent of the Greek stuffed grape leaves. I got the idea in an old Italian cook book.  The chicken is also Italian, and the easiest, fool-proof chicken recipe I have.  Keeping it easy is the Potato Cauliflower Medley.  Make gravy/sauce from the chicken or not, as you choose. We'll use the rest of the chicken on Monday.

Stuffed Cabbage Rolls

Total time: 55 minutes
   Small cabbage rolls, stuffed with a bit of leek, ham and polenta and braised, make an easy first course.  The rolls can be made ahead, then left to braise for 30 minutes before serving, making them an easy party dish as well.  Serve with a creamy Paprika Sauce.

Stuffed Cabbage Rolls  Ingredients:


Note:  To remove cabbage leaves first locate the outermost leaf.  Cut the stem end from the main stalk.  Starting opposite the stem end, carefully roll the leaf backward (like you would roll down a sock) until you can loosen it from the stem end.  Try not to tear it, but no problem if you do; all will be hidden when you make the rolls.  Repeat for each leaf.

Roast Chicken with Lemon

Total time: 1 hour 30 minutes
  This is the easiest chicken recipe I have ever seen; and also one of the best.  The skin puffs up, away from the chicken which is rather interesting. The chicken  is moist, tender and lightly flavored with lemon.  The gravy is excellent!

Roast Chicken with Lemon Ingredients:


Mashed Cauliflower & Potato Medley

Total time: 30 minutes
    The addition of puréed cauliflower to mashed potatoes adds a lovely flavor and sweetness.

 Mashed Cauliflower & Potato Medley Ingredients:


Note:  Can be put into an oven proof serving dish, covered with foil and kept warm in 200F (100C) oven for 15 minutes.

Cooking Schedule: 80 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives
bowl, large pot, medium skillet with lid, large
saucepan with lid, roasting pan, small saucepan

Turn oven on, 350F (175C)
Put large pot of water on high heat
Prepare chicken, wash, dry
Roll lemons, prick with toothpick
Put lemons in chicken, tie legs
Put chicken in pan, breast down, roast, set timer
Remove 4 cabbage leaves
Blanch cabbage leaves 1 minutes, remove, set aside
Trim, slice leek
Roughly chop bacon
Sauté leek, bacon in oil
Trim stem out of cabbage leaves
Add stock, basil to leeks/bacon, heat
Put leeks, bacon, stock into bowl
Sprinkle polenta over leeks, stir well
Add cheese, stir well
Let stuffing rest a minute, tidy up your space
Stuff cabbage leaves
Put cabbage rolls back into skillet, set aside
When it's time, turn chicken
Add stock, paprika, wine to cabbage rolls

Cover, bring to a boil, reduce heat and braise
Cut cauliflower
Peel, cut potatoes
Put potatoes, cauliflower in saucepan
Cover pan, bring to a boil
Partially uncover, reduce heat and let cook
     Pause 20 minutes, while stuff cooks
Increase oven to 400F (200C)
Remove cabbage rolls, cover to keep warm
Increase heat under sauce, add stock if needed
Dissolve cornstarch in water
Thicken sauce
Stir in yogurt
Spoon sauce onto plates, top with cabbage rolls
Turn potatoes/cauliflower off, cover and let sit
Serve Cabbage Rolls, relax, enjoy
Drain cauliflower/potatoes
Remove chicken, let rest
Add stock to roasting pan, scrape up brown bits
Put stock in saucepan, heat
Dissolve cornstarch in cold stock
Mash cauliflower/potatoes
Spoon into dish, add butter
Thicken sauce
Carve chicken, Serve

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