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Menu Plan for Fall I: Week 8, Wednesday
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Daily Recipes:
Turkey Cutlets Piccata
Alsatian Potatoes
Cauliflower with Parmesan Sauce
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Quick cooking turkey, potatoes and onions simmered in stock and cauliflower with a cheese and yogurt sauce: a fast, easy and delicious mid week dinner. Use yogurt if on hand, for the cauliflower, otherwise milk or a bit more stock.
Turkey Cutlets Piccata
Total time: 25 minutes
Thinly sliced turkey cutlets cook quickly and are a great substitute for the veal cutlets normally used in this dish. If you can't get them get a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.
Ingredients:
- 2 - 4 turkey cutlets, 12oz, (360gr)
- 1/2 onion
- 2 tbs capers
- 1 lemon
- 1/2 cup (4oz, 120ml) chicken stock (broth)
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs cornstarch (maizena, corn flower) dissolved in 1 tbs water
- 1 tbs olive oil
Instructions:
- Chop the onion.
- Slice the lemon and pick the seeds out of the slices.
- In medium nonstick skillet sauté the onion until tender.
- Move onions to sides of pan and sauté turkey cutlets until lightly brown on both sides.
- Add the chicken stock, wine and the capers.
- Place the lemon slices on top of the turkey cutlets, cover, reduce heat and simmer 10 minutes.
- Remove turkey cutlets (with lemon slices on top) to a platter and keep warm.
- Stir in the cornstarch mixture and heat, stirring until thick.
- Serve cutlets with sauce on the side - sprinkle on more capers if you like.
Alsatian Potatoes
Total time: 40 minutes
Instead of the usual boiled potatoes try this tasty alternative: Potatoes and onions simmered slowly in chicken broth, which they absorb by the end of cooking time.
Ingredients:
- 2 medium potatoes
- 1/2 onion
- 2 tsp olive oil
- 1/2 - 1 cup chicken stock
- 1/2 tsp thyme
Instructions:
- Chop onion.
- Heat oil in small saucepan, large enough to hold all ingredients. Sauté onion until tender, about 5 minutes.
- Cut potatoes into large chunks, about 1" (2.5cm).
- Add potatoes to pan, along with thyme and enough of the stock to just barely cover them.
- Bring to a boil, then reduce heat and simmer until potatoes are done and stock is absorbed, 25 - 30 minutes. Mind them during the last few minutes so they don't stick. Serve.
Cauliflower with Parmesan Sauce
Total time: 25 minutes
Cauliflower, tossed with a light mustard and Parmesan sauce, is a nice change to simply buttered.
Ingredients:
- 1/3 head cauliflower, enough for 2 people.
- 3 tbs chicken stock
- 3 tbs Greek or plain yogurt or sour cream
- 2 tsp Dijon-style mustard
- 1/4 cup grated Parmesan
- pepper - seasoned pepper is nice
Instructions:
- Cut cauliflower into pieces, put into a steamer basket and steam over water for 10 - 15 minutes until fork-tender.
- Remove from pan and empty water.
- Heat stock in the same pan.
- When hot add mustard, Parmesan and yogurt. Stir well as it heats but do not let it boil.
- Spoon over cauliflower and serve.
Cooking schedule: 40 minutes |
Mind the potatoes |
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