Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Fall II: Week 11, Day 4
Veal with Garlic
Buttered Potatoes
Sautéed Sliced Brussels Sprouts with Leeks
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Leftover Veal from Saturday with some simple boiled potatoes and Sautéed Sprouts.
Braised Veal with Garlic
Total time: 10 minutes
Ingredients:
- leftover veal
Instructions:
- Gently reheat in a saucepan or microwave until hot.
Buttered Potatoes
Total time: 25 minutes
Sometime the simple things are best ....butter is optional!
Ingredients:
- 2 medium potatoes, 12oz total (360gr)
- 1 tbs butter
- salt & pepper
Instructions:
- Scrub potatoes and cut into quarters.
- Put into a sauce pan and cover with water to which you add 1/4 tsp salt.
- Cover and bring to a boil. When boiling move cover so it is ajar else the potatoes will boil over. They will, I promise.
- Remove from heat when done (stick a knife in and test - should go in easily).
- Drain, add butter, salt & pepper if using, and serve.
Sautéed Sliced Brussels Sprouts with Leeks
Total time: 10 minutes
I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking. Shredding, followed by a quick sauté is perfect.
Ingredients:
- 12 - 15 medium Brussels sprouts
- 1/2 medium leek
- 1 tbs olive oil
- 1 tsp Balsamic vinegar
- sea salt
Instructions:
- Slice off stem end of sprouts and remove any wilted or damaged leaves.
- Thinly slice the sprouts, cutting the larger ones in half first.
- Trim the leek, cut in half the long way. Thinly slice half of the leek, reserving the rest for another use.
- Heat oil in a medium nonstick skillet over medium-high heat. Add leeks and sprouts.
- Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often.
- Stir in vinegar, remove, sprinkle with sea salt and serve.
Cooking schedule: 25 minutes |
Slice leek |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
