Day 1: Stir-Fried Scallops and Ham
Total time: 10 minutes
The sweetness of shellfish pairs very well with the salty ham. Small bits of ham are often used as flavorings in Chinese foods. I buy frozen scallops, which are less expensive than fresh. You could also use small, bay scallops, which will cook very fast or shrimp.
Ingredients:
- 10oz (300gr) large scallops
- 4 slices Prosciutto, (3.5oz, 100gr) or other dry-cured ham, Bayonne, Serrano
- 1 tsp minced fresh ginger
- 1 tbs dry sherry
- 2 tsp soy sauce
- 3 tsp olive oil
- 1 tsp sesame oil
- 1 tsp cornstarch (maizena) dissolved in 2 tbs water
Instructions:
- Cut ham slices into thick strips.
- Dissolve cornstarch in water.
- Stir sherry and soy sauce into cornstarch mixture.
- Heat a large nonstick skillet over medium-high heat.
- When hot add 2 tsp olive oil, ham and stir-fry until crisp.
- Remove ham and set aside. Add remaining 1 tsp olive oil and sesame oil to skillet.
- Add scallops and stir-fry quickly until scallops turn opaque. Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don't start to sizzle.
- Return ham to skillet, add cornstarch mixture and stir until it's hot, thick and coating the scallops, less than a minute.
- Serve immediately.
Day 2: Braised Beef Provençal
Total time: 5 hours 45 minutes broken into 3 stages:
Night before: 10 minutes; Afternoon of: 25 minutes; Baking time: 5 hours plus 10 minutes to finish
This is one of those long-cooking dishes that I love doing during the winter. It has a bit of bacon and sautéed carrots added, to give it it's own unique flavors. The leftovers will be tossed with pasta for another dinner.
Ingredients:
- 24oz (720gr) beef, suitable for braising or stewing a roast would work to get large pieces
- 1 onion
- 4 cloves garlic
- 4 whole cloves
- 1 bouquet garni you can buy these ready made in little sachets in the spice section
- 2 - 3 cups (16 - 24oz, 500 - 750ml) red wine a hearty, robust wine, drinkable
- 2 tbs red wine vinegar
- 3oz (90gr) bacon, 3 - 4 strips
- 5 medium - large carrots
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) beef stock
- pinch nutmeg
- 3 tbs cornstarch (maizena) dissolved in 3 tbs water
Instructions:
- The night before or early in the day:
- Trim beef and cut into 2 inch (5 cm) cubes. Put into a deep bowl or sauce pan.
- Peel the onion and garlic.
- Cut the onion in half and stick two cloves into each half.
- Add to the beef along with the garlic and bouquet garni.
- Add the vinegar and 2 - 3 cups of red wine, enough to cover the beef.
- The afternoon of:
- Take the meat out of the marinade and let drain, reserving all of the marinade.
- Peel carrots and slice into 1/4 inch (.65cm) rounds.
- Cut bacon into matchsticks.
- Heat oil in large nonstick skillet over medium-high heat. Add carrots and sauté until golden and caramelized, 10 - 12 minutes, turn once using two forks or tongs. Remove carrots and set aside.
- Add bacon to skillet and sauté until crisp. Remove and set aside.
- Add beef and brown on all sides.
- In a heavy baking dish (casserole), preferably deep, lay bacon on the bottom.
- Put the beef on top and surround the beef with the carrots.
- Pour the reserved marinade over all, along with the onion, garlic, bouquet garni and beef stock.
- Put a sheet of oiled, waxed paper over the pot and put the lid on top.
- Bake for 5 hours at 350F (175C).
- Check it every 2 hours or so to make sure it's not drying out - if it is, add more wine.
- To finish:
- Remove from oven. With slotted spoon take everything out of the sauce and put on a small platter. Cover with the lid or foil to keep warm.
- Discard bouquet garni and cloves.
- Bring the sauce to a boil over medium heat.
- Dissolve cornstarch in water. Slowly add cornstarch mixture to sauce, stirring until thickened. You probably won't need all of it so stop periodically and let it cook to test consistency.
- Spoon some of the sauce over the beef and carrots, serve the remainder on the side. Serve.
Note: If your baking dish is not appropriate for the cook top put the red wine sauce into a small saucepan before thickening.
Day 3: Chicken Pot Pie
Total time: 40 minutes
This is modified, slightly, using only a top crust, and made simple, using purchased puff pastry, Make it in 2 single serving dishes or 1 larger. You can stretch or roll puff pastry a bit to fit, if needed.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 medium carrots
- 2 small leeks
- 2 ribs celery
- 1 clove garlic
- 3/4 cup peas
- 2 tsp olive oil
- 1/2 tsp paprika
- 1 tsp thyme
- 1 tbs parsley
- 1 cup (8oz, 240ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
- 1 sheet puff pastry
Instructions:
- Peel carrots and slice into thin half circles.
- Trim and thinly slice leeks and celery.
- Mince garlic.
- Cut chicken into 1" (2.5cm) pieces.
- Heat oil in medium skillet over medium-high heat.
- Add chicken and brown.
- Add leeks, carrots, celery, paprika and sauté 5 minute
- Add garlic and sauté 1 minute longer.
- Add stock, wine, herbs and bring to a boil.
- Cover, reduce heat and simmer 5 minutes.
- Add peas and simmer 5 minutes longer.
- Add cornstarch mixture and stir until thickened.
- Divide stew and place into 2 individual baking dishes or put all in 1 larger dish (8" or 9" square, 20cm).
- Cut puff pastry to fit and place on top. It should be just slightly larger than the interior of the dish.
- Bake, 400F (200C) for 20 minutes.
- Remove and serve from baking dish(es).
Day 4: Stir-Fried Turkey with Cabbage and Cashews
Total time: 30 minutes
You can use turkey cutlets for this, sliced into strips, or part of a larger turkey tenderloin, freezing the rest for another time, or even ground turkey... or chicken breasts....
Ingredients:
- 10oz (300gr) turkey cutlets or tenderloin
- 1 onion
- 2 cloves garlic
- 1 tbs minced ginger substitute 1/2 tsp dried
- 1 rib celery
- 1/2 green pepper
- 1/2 small head Savoy cabbage
- 4oz (120gr) mushrooms
- 1/4 cup cashews substitute peanuts, almonds
- 1 tsp sesame oil
- 2 tsp olive oil
- 2 tsp soy sauce
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs sherry (optional)
- 1 tbs peanut butter
- 2 tsp cornstarch (Maizena) dissolved in 1 tbs water
- Brown Rice
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
Instructions:
- Thinly slice onion.
- Mince garlic.
- Mince ginger (peel first).
- Cut pepper into matchsticks.
- Slice the celery at an angle.
- Trim and slice mushrooms.
- Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
- Cut the turkey into strips - bite-size.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion, celery, mushrooms to skillet and stir-fry for 2 minutes.
- Add garlic, ginger and stir-fry another 2 minutes.
- Remove onions/garlic from pan and set aside.
- Add sesame oil, soy sauce to pan and heat.
- Add turkey and stir-fry 3 - 5 minutes, until golden. Remove and put with onions.
- Add cabbage, pepper to skillet and stir-fry 5 minutes.
- Return turkey, onions, celery, mushrooms, garlic and ginger to pan.
- Add chicken stock, sherry, peanut butter and bring to a boil.
- Cover, reduce heat and simmer for 3 minutes.
- Dissolve cornstarch in water.
- Uncover, add cornstarch mixture and stir until thickened.
- Arrange rice on a small platter.
- Spoon turkey and vegetables into the center, sprinkle with cashews and serve, adding more soy sauce if desired.
- Brown Rice
- Cook rice according to package instructions.
Day 5:
Sweet and Sour Chicken
Total time: 30 minutes
This is based on the Chinese Sweet and Pungent sauces, but with red wine and without the soy sauce. A simple, skillet chicken.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/2 onion
- 1 tbs olive oil
- 3 tbs red wine
- 3 tbs chicken stock
- 3 tbs red wine vinegar
- 2 tbs brown sugar
- 2 bay leaves (laurel)
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Instructions:
- Chop onion.
- Cut chicken breasts in half if large.
- Heat oil in medium nonstick skillet.
- Add onion and sauté about 5 minutes.
- Move onions to the side and add chicken. Lightly brown on each side, about 5 minutes.
- Add wine, stock and vinegar and bring to a boil.
- Add sugar and stir until dissolved.
- Add bay leaves, cover, reduce heat and simmer 15 minutes.
- Dissolve cornstarch in water.
- Uncover and increase heat.
- Remove bay leaves.
- Add cornstarch and stir until thickened and clear.
- Put chicken breasts on a small platter, spoon some sauce over and serve, remaining sauce on the side.
Day 6: Yorkshire Pudding Pie
Total time: 45 minutes
Filled with peppers, onions and spinach, this is a savory pie for a one-dish dinner. I use a bit of sausage in this but you could easily use cooked chicken, beef or ham; just not too much or it won't 'puff' properly. Any leftovers are great for breakfast!
Ingredients:
- 6oz (180gr) bulk sausage, or link, removed from casings
- 1/2 medium onion
- 1/2 green pepper
- 1 rib celery
- 2 cloves garlic
- 8oz (240gr) frozen, chopped spinach
- 1 tsp dried basil
- 2 tomatoes
- 1/2 cup shredded cheese, (2oz, 60gr)
- 2 eggs
- 1 cup (8oz, 240ml) milk
- 1 cup flour
- pinch nutmeg
- 1/4 tsp salt
- 4 tsp olive oil
Instructions:
- Peel and chop onion, garlic.
- Chop pepper, celery.
- Heat 2 tsp olive oil in medium nonstick skillet over medium-high heat.
- Add onion, pepper, celery, garlic and sauté until tender.
- Add sausage and brown, breaking it up as it cooks.
- When done remove from heat.
- Thaw spinach and squeeze dry.
- Add to meat mixture along with basil and mix thoroughly.
- Slice tomatoes thinly: 5 - 7 slices per tomato.
- In medium bowl lightly beat eggs with wire whisk.
- Add milk, flour, salt and nutmeg. Beat lightly to just combine; a few lumps are okay - over-beating is not.
- Put remaining 2 tsp olive oil in 10-inch glass baking dish and run it around to coat the bottom.
- Pour in the batter mixture.
- Spoon meat/spinach mixture over top to within 1 inch of sides of dish.
- Layer tomatoes on top of meat and sprinkle with cheese.
- Bake at 425F (215C) for 30 minutes or until edges puff up and are golden brown.
- Cut into wedges and serve.
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