Menu Plan for Fall II: Week 11, Friday


Weekly Menu

Shopping List

Daily Recipes:


Poached Eggs with Fried Gnocchi
Tilapia with Lemon Butter
Basmati Rice with Mushrooms
Sautéed Shredded Brussels Sprouts

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

     We're stealing some of tomorrow's gnocchi for tonight's starter. Get your favorite fish for this simple dish.

Poached Eggs with Gnocchi

Total time: 25 minutes
    Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior. We add 2 slices of chopped Prosciutto and top it with a poached egg.  You could also use spaetzle or small dumplings. 

Poached Eggs with Gnocchi Ingredients:


Tilapia with Lemon Butter

Total time: 15 minutes
    Any nice filet of white fish would be good: walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.

Tilapia with Lemon Butter Ingredients:


Basmati Rice with Mushrooms

Total time: 20 minutes
   Sautéed onions and mushrooms perk up fragrant Basmati rice for a lovely side dish.  Make with vegetable stock or water for a vegetarian version.

Basmati Rice with Mushrooms Ingredients:


Sautéed Shredded Brussels Sprouts

Total time: 15 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is to not overcook.

Sautéed Shredded Brussels Sprouts Ingredients:


Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small-medium nonstick skillets, medium skillet,
baking sheet, small saucepan, lid, medium pot
and colander for gnocchi, glass measuring cup
Turn the oven on, 375F (185C)
Put water on high heat for gnocchi
Trim, slice Brussels sprouts, fluff
Slice, chop all shallots, divide
Mince all garlic, divide
Trim, clean and chop mushrooms
Roughly chop Prosciutto
Tend to the fish
Cook gnocchi
Drain gnocchi, rinse lightly
Sauté gnocchi
Grate Parmesan
Melt butter in glass cup in micro
Stir in lemon, mustard
Brush lemon butter on fish
Mind the gnocchi

Heat water, vinegar for poaching
Sauté rice
Add stock, herbs to rice, cover, cook
Add Prosciutto to gnocchi, sauté
Sauté sprouts, garlic, shallot, herbs
Poach eggs
Stir sprouts
Arrange gnocchi, Prosciutto on plates
Add mushroom, shallot, garlic to skillet, sauté
Remove eggs, arrange on gnocchi
Bake fish
Add stock to sprouts, cover, turn heat off
Turn heat off under mushrooms, and rice if close
Serve eggs
Uncover sprouts, increase heat
Increase heat under mushrooms, add rice, stir
Heat wine, lemon in micro
Stir in butter
Remove fish
Finish sprouts, fish

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