Main Course Menu Plan: Week 12  Winter II

Day 1: Sautéed Shrimp (Prawns) in Lemon and Garlic Butter

Total time: 25 minutes
     The smell of garlic slowly cooking in butter is only improved by the addition of shrimp, lemon and parsley. You could substitute 1 tbs of olive oil for 1 tbs of the butter if you wish - or use all olive oil. But we don't (usually) eat a lot of butter, so we indulge in this recipe.

Sautéed Shrimp (Prawns) in Lemon and Garlic Butter Ingredients:


Day 2: Chicken Divan

Total time: 45 minutes
     An old classic, updated for a healthier lifestyle, but still with the proper amount of decadence.  I use yogurt instead of sour cream, less cheese, stock instead of 'condensed creamed' soup, and no mayonnaise.  I think it's better than the original....

Chicken Divan Ingredients:


Day 3: Beef and Root Vegetable Stew

Total time: 90 minutes
    Sherry adds flavor notes that go well with stews.  It blends well with the traditional root vegetables. You could add parsnips, turnips or celeriac, as well.  This make enough for 4 servings. 

Beef and Root Vegetable Stew Ingredients:


Day 4: Turkey Cutlets with Sherry and Almonds

Total time: 15 minutes
     Much more economical than the traditional veal cutlets, breaded turkey with a light sherry and almond sauce is an impressive, but simple dish.

Turkey Cutlets with Sherry and Almonds  Ingredients:


Day 5:  Spanish Pork with Peppers and Olives 

Total time: 30 minutes
     Spain, like most countries with a warm climate, grows and eats lots of peppers.  In Andorra I used long, green chilis.  Now I make do with bell peppers.  Use hotter peppers if you prefer.  And the olives?  They're everywhere!

Spanish Pork with Peppers and Olives Ingredients:


Day 6: Sausage & Artichoke Quiche

Total time: 75 minutes
    The variations on quiche are almost infinite.  The sausage adds a lot of flavor - use any sausage you like, hot or sweet, squeezing it out of the casing to brown. Pre-cooking the rice makes it all come together quickly.

Sausage & Artichoke Quiche Ingredients:

 Instructions:quiche crust

Note:  I put the quiche/pie plate on a pizza pan before pouring the egg/milk over.  Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

Second note:  My sausage meat is always quite dry.  I have to add oil to brown it and there is no extra fat at the end of cooking.  If yours puts off a lot of fat, drain it before putting in the quiche.

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