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Menu Plan for Fall II: Week 5, Friday

Omelet with Parsley, Mushrooms and Feta
Sesame-Crusted Salmon
Teriyaki Potato Chips
Sautéed Butternut Squash, Oriental Style

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

      I had a bit of feta left from the Pissalidière, thus the omelet.  You can substitute other cheese.  This is an easy Friday night dinner with both the salmon and potatoes done in the oven.  Reserve the 'neck' of the butternut squash for tomorrow night.

Omelet with Parsley, Mushrooms and Feta   

Total time: 15 minutes
    Lots of late parsley and a bit of cubed or crumbled feta add sharp flavors to this simple omelet. This is a small omelet, for a first course.

Omelet with Parsley, Mushrooms and Feta Ingredients:

 Instructions:

Sesame-Crusted Salmon

Total time: 20 minutes
 The sesame crust adds just the right amount of crunch to these flavorful salmon filets; roasting keeps the crust nicely in place.

Sesame-Crusted Salmon Ingredients:

 Instructions:

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.

Baked Teriyaki Potato Chips

Total time: 35 minutes
   The Teriyaki Marinade caramelizes on the bottom of the chips, making a chewy crust around the edges.

Baked Teriyaki Potato Chips Ingredients:

 Instructions:

Sautéed Butternut Squash, Oriental Style

Total time: 20 minutes
    Butternut squash sautéed with onion and soy sauce, another simple preparation for this savory fall vegetable.

Sautéed Butternut Squash, Oriental Style Ingredients:

 Instructions:

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, whisk, medium skillet /
omelet pan, large skillet, small bowl, large bowl,
2 baking sheets
Turn oven on 400F (200C), arrange 2 shelves
Slice potatoes
Coat potatoes / Teriyaki (or soy/molasses)
Arrange potatoes on baking sheet, bake
Clean, trim, slice mushrooms
Sauté mushrooms
Peel, clean butternut squash
Mind the mushrooms
Cut squash for today, refrigerate rest
Chop onion
Remove mushrooms, set aside
Prepare salmon, place on baking sheet

Mix glaze for salmon, spoon on
Press in sesame seeds
Turn potatoes
Prepare parsley, feta
Whisk eggs
Put salmon in oven
Sauté butternut squash, onion
Make first omelet
Add feta, parsley, mushrooms, fold over
Remove omelet, cover
Repeat for second omelet
Mind the squash, onions, reduce heat
Serve omelets, relax, enjoy
Done?
Mind the squash, onion
Remove potatoes
Remove salmon
Serve