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Menu Plan for Fall II: Week 8, Tuesday
Links:
Daily Recipes:
Tuna and Chevre Lasagne
Fried Carrots
Cooking time: 20 minutes for menu Cooking schedule: see below for instructions
Fry some carrots while the lasagne reheats to round out the meal.
Tuna and Goat Cheese Lasagne
Total time: 20 minutes
Ingredients:
- leftover lasagne
Instructions:
- Remove from fridge and reheat.
- If using oven, put in cold oven, turn to 350F (175C) and let heat for 20 - 30 minutes
- Or use microwave
Fried Carrots
Total time: 20 minutes
The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew. They were so good, I started frying them just a bit longer and eating them on their own. It caramelizes the sugars and turns them golden and sweet.
Ingredients:
- 2 - 3 large carrots
- 1/2 tbs olive oil
- 1/2 tbs butter
- salt and pepper
Instructions:
- Peel and slice carrots into 1/4 inch thick (.65 cm) rounds.
- Heat butter and oil in a large nonstick skillet over medium heat.
- Add carrot slices in one layer.
- Let fry undisturbed for 8 - 10 minutes. Check one after 7 minutes to make certain they're not getting too brown.
- Turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing. Fry another 7 minutes then check again. The second side will brown faster than the first.
- When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.
Cooking schedule: 20 minutes |
Fry carrots |
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