Menu Plan for Winter II: Week 10, Friday


Weekly Menu

Shopping List

Daily Recipes:


Tomato and Red Pepper Soup
Hot and Sweet Salmon
Almond Rice
Sesame Carrots

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

       An easy Friday night dinner: start the soup, get everything else ready,  then enjoy the soup while it all cooks.  

Tomato and Red Pepper Soup

Total time: 30 minutes
    The combination of red tomatoes with red peppers makes a brilliant 'Tomato Soup' with just a hint of something to take it above the ordinary. Garnish with a dollop of yogurt, pepper strips, olives, shredded cheese, or just some freshly ground pepper.

Tomato and Red Pepper Soup Ingredients:


Salmon with Hot and Sweet Glaze

Total time: 25 minutes
     The mustard and brown sugar glaze works well with the slightly sweet flavor of salmon.  Use hotter mustard if you want more of a 'kick'.  I used fillets rather than steaks: they cook in less time and the larger surface captures more of the glaze.

Salmon with Hot and Sweet Glaze Ingredients:


Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss.

Rice with Almonds and Cumin

Total time: 20 minutes
     Cinnamon, cumin and almonds give this rice a Moroccan flavor.

Rice with Almonds and Cumin Ingredients:


Sesame Carrots

Total time: 25 minutes
    Carrots are the workhorse of the vegetable world, at least in my kitchen.  But that's no reason why they can't be interesting.

Sesame Carrots Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, lid, blender, small saucepan,
lid, small skillet (used 2 X), lid, baking sheet,
small bowl

Turn oven on 400F (200C)
Chop shallots, celery
Mince all garlic
Sauté paprika in oil
Add shallots, celery, garlic, sauté
Clean, roughly chop pepper refrigerate half
Open tomatoes, roughly chop, reserve all juices
Add pepper, tomatoes, juices to pan
Add 1/4 cup chicken stock, herbs, cover, simmer
Mix glaze for salmon, set aside
Toast sesame seeds
Cut carrots

Get salmon ready for oven, spoon half of glaze on
Sauté rice
Add stock, spices to rice, cover, simmer
Purée soup
Reheat soup
Sauté garlic
Bake salmon
Add carrots, ginger, soy, stock, to garlic, cover, cook
Cut pepper, olives, if using, for garnish
Garnish soup, serve
Relax, enjoy
Spoon more glaze on salmon, return to oven
Uncover carrots, cook off juices
Fluff rice, add almonds, fluff
Add sesame seeds to carrots, serve
Remove salmon

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