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Menu Plan for Fall II: Week 7, Day 5
Chicken with Sherried Mushrooms
Quinoa with Fried Onion and Celery
Broccoli with Bacon and Mustard
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A simple but elegant mid-week dinner.
Chicken Breasts with Sherried Mushrooms
Total time: 30 minutes
Mushrooms soak up the flavors they're cooked with, and when simmered with a bit of sherry, they turn simple chicken breasts into an elegant, gourmet dish suitable for guests... or just a delicious mid-week treat. For a dinner party I would use the cream... Midweek I use the milk or stock - which is what's on the List.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 5oz (150gr) mushrooms
- 1/4 cup (2oz, 60ml) sherry
- 3/8 cup (3oz, 90ml) milk
- 1/2 cup (2oz, 60gr) shredded cheese, Gruyère
- 1 tbs olive oil
- 1 tbs white Balsamic vinegar or white wine tarragon
Instructions:
- Clean and thickly slice mushrooms.
- Heat oil in medium nonstick skillet.
- Add chicken breasts and brown on both sides, about 10 minutes total.
- Remove and keep warm.
- Add mushrooms and vinegar to pan and sauté 5 minutes.
- Add sherry to mushrooms and scrape up any browned bits.
- Return chicken to pan, turn heat to low and simmer 5 - 10 minutes, until chicken is cooked through.
- Sprinkle chicken breasts with cheese and cover briefly, just until cheese melts.
- Remove chicken and cover with the pan lid to keep warm.
- Increase the heat to medium high and add the milk to the pan.
- Boil rapidly, stirring, for about 3 minutes, until sauce has reduced and thickened.
- Spoon mushroom sauce over the chicken and serve.
Quinoa with Fried Onions and Celery
Total time: 25 minutes
This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. It is normally ready to cook, but if not it will need to be rinsed first. If you can't find it, substitute Basmati or Jasmine Rice.
Ingredients:
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) chicken stock
- 1/2 onion, about 1/2 cup
- 1 small rib celery, about 1/2 cup
- 2 tsp olive oil
Instructions:
- Chop onion and celery.
- Put quinoa and stock in a small saucepan, cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- Put quinoa in serving bowl and cover to keep warm.
- Heat oil in saucepan, add onion, celery, and sauté 7 - 9 minutes, until starting to brown.
- Stir in quinoa, heat through and serve.
Broccoli with Bacon and Mustard
Total time: 25 minutes
This could be called 'German-Style' with the hot mustard, bacon and vinegar... We just called it delicious!
Ingredients:
- 2 slices bacon, 1oz (30gr)
- 1/2 medium head broccoli
- 1 tbs whole grain mustard
- 3 tbs red wine vinegar
- 2 tbs water
Instructions:
- Cut broccoli into bite size florets and stems.
- Put into a medium skillet with 1/2" (1.5cm) water on the bottom. Cover and simmer on medium heat for 8 -10 minutes or just until done, careful not to overcook.
- Remove from pan and set aside, discarding water. Cover to keep warm.
- Cut bacon into sticks. In the same pan sauté bacon until crisp.
- Add water, vinegar, mustard and stir well, reducing slightly.
- Add broccoli, stir well to coat. Heat through and serve.
Cooking schedule: 30 minutes |
Add sherry to mushrooms, stir well |
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