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Menu Plan for Fall II: Week 10, Wednesday
Links:
Daily Recipes:
Sweet and Sour Chicken Breasts
Fried Potatoes and Onions
Broccoli with Garlic and Parmesan
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The potatoes could be fried in goose or duck fat or bacon fat... I use olive oil. Use what you like....
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.
Sautéed Potatoes and Onions
Total time: 30 minutes
A simple dish but so easy and full of flavor; cooking doesn't have to be complicated!
Ingredients:
- 2 medium potatoes
- 1/2 onion
- 2 cloves garlic
- 1 tbs olive oil
Instructions:
- Chop onion and mince garlic.
- Sauté onion in oil in nonstick skillet over medium heat until just transparent.
- Add garlic and sauté a minute longer.
- Meanwhile, slice the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly.
- Remove onions & garlic from pan and add potatoes - with a drop more oil if needed.
- Sauté potatoes until light brown, stirring and flipping as needed.
- Return onions and garlic to pan
- Continue to sauté until onions start to brown and potatoes are cooked through (taste one) and well browned.
- Salt & pepper if desired, and serve.
Broccoli with Garlic and Parmesan
Total time: 25 minutes
Watch the broccoli as it can go from perfect to over cooked and limp in a hurry. Remove it from heat as soon as it's done. It will be reheated when it's finished, so no need to keep it hot.
Ingredients:
- 1/2 large head broccoli
- 2 cloves garlic
- 1 tbs olive oil
- 3 tbs Parmesan
Instructions:
- Mince garlic.
- Cut broccoli into bite size florets and stems.
- Put broccoli in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 12 minutes or just until done.
- Remove broccoli and keep warm (not hot).
- In same pan heat the oil. Add garlic and sauté briefly.
- Add broccoli and toss to coat.
- Put into a serving bowl, sprinkle with Parmesan and serve.
Cooking schedule: 35 minutes |
Add wine, stock, vinegar to chicken, heat |
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