Menu Plan for Fall II: Week 9, Friday


Weekly Menu

Shopping List

Daily Recipes:


Butternut Squash Pecan Cups
Bacalao a la Marinera (Fisherman's Cod)
Rice Florentine

Cooking time: 45 minutes for menu           Cooking schedule: see below for instructions

     A little prep work and then it all cooks in the oven - the Rice and Fish will finish while you have the first course.

Butternut Squash Pecan Cups 

Total time: 40 minutes
    These are a little fussy to get out of the ramekins but the combination of flavors (and showy presentation) is worth the effort.  Butter, rather than oil, helps make it a bit easier.

Butternut Squash Pecan Cups Ingredients:


Bacalao a la Marinera (Fisherman's Cod)

Total time: 30 minutes
  This is a Spanish dish that would, traditionally, be made with dried, salted cod.  I used fresh.  In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed.  You can substitute any white fish: tilapia, snapper, mahi mahi;  adjust cooking times slightly, according to thickness.

Bacalao a la Marinera (Fisherman's Cod) Ingredients:


Rice Florentine

Total time: 45 minutes;
   Florentine means 'cooked in the manner of Florence'.  More simply, it means that there is spinach in the dish.  A wonderful way to get this heart and eye healthy vegetable.   This looks pretty in a clear glass baking dish if you have one.

Rice Florentine Ingredients:


Cooking schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillets, small saucepan, lid, ramekins,
baking dish for fish, baking dish for rice
Turn oven on 400F (200C), arrange 2 shelves
Peel, clean butternut squash, reserve 'neck'
Thaw spinach
Butter ramekins
Shred some squash
Line ramekins with squash, bake
Chop onion, mince garlic
Sauté onion for rice
Sauté onion, garlic for fish
Sauté bacon
Open tomatoes, drain, roughly chop
Add rice to onion, sauté
Add tomatoes, wine, bay to onions for fish, cook
Add stock to rice, cover, cook
Turn bacon
Roughly chop pecans

Remove bacon, drain
Shred all cheese if needed, grate Parmesan
Sauté pecans
Remove ramekins
Crumble bacon, add to ramekins
Remove pecans, drain, add to ramekins
Add sage, cheese to ramekins
Add eggs, bake
Squeeze spinach dry
Combine spinach, thyme, yogurt
Mind the rice... Done?
Assemble Florentine, set aside
Stir crumbs into tomato sauce
Spoon sauce over fish, add almonds, cover
Remove ramekins
Bake Florentine and Fish
Remove squash cups from ramekins, serve
Uncover fish
Remove Florentine
Remove fish, serve

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: