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Menu Plan for Spring II: Week 4, Day 2
Veal Paprika
Orzo with Browned Butter
Carrots with Mustard
Cooking time: 35 easy minutes for menu Cooking schedule: see below for instructions
The veal scallops are cooked quickly and removed while you make the sauce. Add back at the end, just to warm through.
Veal Paprika
Total time: 30 minutes
The tender veal scallops cook quickly and are finished with a sauce of mushrooms, paprika and yogurt. Chicken breasts, pounded thin, or turkey scallops can substitute for the veal. Both would need a bit more cooking.
Ingredients:
- 12oz (360gr) veal cutlets, thinly sliced - scallops
- 4oz (120gr) mushrooms
- 1 onion
- 2 cloves garlic
- 1 tbs paprika
- 1 tsp Worcestershire sauce
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120gr) Greek yogurt
- 2 tsp cornstarch (maizena)
- 1 tbs water
- 1 tbs olive oil
Instructions:
- Trim and slice mushrooms.
- Cut onion in half, then slice vertically.
- Mince garlic.
- In a large, nonstick skillet heat the oil over medium heat.
- Add veal and quickly brown on both sides, about 1 1/2 minutes each. Remove to a platter.
- Add paprika, onion, garlic, mushrooms, and sauté 5 - 8 minutes, until tender and starting to brown slightly.
- Add white wine, Worcestershire, and stir well, scraping up any brown bits.
- Add veal and any juices on the platter, cover and simmer 2 - 3 minutes.
- Remove veal back to platter and cover with the hot pan lid.
- Dissolve cornstarch in water. Stir into skillet, thickening sauce.
- Stir in yogurt and heat through, without boiling.
- Spoon sauce over veal and serve.
Orzo with Browned Butter
Total time: 25 minutes
The orzo is made like traditional pasta, cooked in a large volume of boiling water, drained and finished with a sauce - in this case, simple Browned Butter.
Ingredients:
- 1/2 cup (4.5oz, 130gr) orzo
- 1 tsp olive oil
- 4 tsp butter
- salt and pepper - if desired
Instructions:
- Cook orzo in a large pot of boiling water, the same as any other pasta.
- When done drain and toss with olive oil.
- Return pan to medium heat. Add butter and sauté until it turns golden brown, being careful not to let it turn too dark or it will taste burnt.
- When brown add as much black pepper as you like, and salt if using. The butter will foam.
- Add the orzo and quickly stir with a spatula to coat and heat through.
- Remove from pan and serve.
Carrots with Mustard Glaze
Total time: 25 minutes
I got the idea for this in a Williams Sonoma cookbook. Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!
Ingredients:
- 2 - 3 carrots
- 1/2 cup water
- 1/2 tsp thyme
- 1 tbs brown sugar
- 1 tbs Dijon-style mustard
- 1 tbs chicken stock
Instructions:
- Peel carrots, and cut into rounds about 1/4" (.6cm) thick.
- Put carrots and water into a small saucepan or nonstick skillet.
- Bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes.
- Drain carrots and return empty pan to heat.
- Add stock, brown sugar, thyme and mustard and stir until sugar is melted.
- Add carrots and stir, over high heat until glaze is thick and hot. Serve.
Cooking Schedule: 35 minutes |
Dissolve cornstarch in water |
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