Menu Plan for Winter II: Week 5, Tuesday


Weekly Menu

Shopping List

Daily Recipes:


Sautéed Chicken with Red Eye Gravy
Roasted Potatoes
Crisp Sautéed Sunchokes

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

      Sunchokes, or Jerusalem Artichokes, are those gnarly, purple/tan vegetables that start showing up this time of year.  Peel them with a vegetable peeler and cook them the same ways you would cook carrots.  They need to be kept in water if not used right away, or they will turn gray, like potatoes.  I put bacon on the list for the chicken rather than Prosciutto.

Chicken Breasts with Red-Eye Gravy  

Total time: 30 minutes
     It's the coffee that gives the name to this dish.  I use instant as I always have some on hand for caffeine emergencies.  Leftover from morning coffee works just fine - as long as it hasn't been on the burner all day ;-) I usually cut chicken breasts in half before cooking.

Chicken Breasts with Red-Eye Gravy Ingredients:


Roasted Potatoes 

Total time: 35 minutes
   Lovely golden brown and crisp, these potatoes are great with any meats any time.  They are easy to make and the herbes can be varied according to the rest of the meal. In summer we do them on the barbecue grill in an old metal pie plate for the same amount of time..

Roasted Potatoes Ingredients:


Crisp Sautéed Sunchokes   

Total time: 30 minutes
   Another easy way to fix this versatile vegetable. 

Crisp Sautéed Sunchokes Ingredients:


Note: Sunchokes tend to discolor - if not cooking immediately, put in a bowl and coat with the olive oil.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet with lid, large skillet, baking sheet,
medium bowl

Turn oven on, 400F (200C)
Cut potatoes
Mix oil, herbs
Add potatoes, toss to coat
Lay potatoes out on baking sheet, bake
Sauté paprika in oil
Chop bacon/Prosciutto, add to skillet, sauté
Trim, chop mushrooms, add to skillet, sauté
Cut chicken breasts

Move bacon / mushrooms to side, add chicken, brown
Turn chicken, brown
Add coffee, stock, sugar, bring to boil
Cover, reduce heat, simmer
Peel sunchokes, slice, sauté
Stir the potatoes if so inclined
    Pause while stuff cooks
Turn sunchokes
Dissolve cornstarch in water
When ready, remove chicken and increase heat
Thicken sauce
Pour sauce over chicken
Remove potatoes, sunchokes

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