Main Course Menu Plan: Week 9  Fall II

Day 1: 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:


Day 2: Braised Lamb with Chickpeas and Butternut Squash

Total time: 1 hour 15 minutes
    This is meant to be like a tagine - which is the name of both the method/type of cooking and the conical-shaped dish they are made in.  This should be thick and chunky, with little visible liquid remaining. Couscous is the traditional accompaniment.

Braised Lamb with Chickpeas and Butternut Squash Ingredients:


Day 3: Chili

Total time: 70 minutes
   This is my recipe.  I know it is not authentic 'Texas Chili'.  If any of you 'Chili' aficionados want to argue about what's wrong with it go ahead.  I use tomato juice to 'thin' it.  This is purely to taste.  I use 1 - 2 cups; mon mari would use none, my sister would use 5 - 6.  You can drink or freeze any unused juice in 1 cup portions.

Chili Ingredients:


Day 4: Chicken Stroganoff with Pasta

Total time: 30 minutes
    Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff.  You may never go back to the traditional Beef! I break from tradition again, using Greek yogurt rather than the sour cream.  Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour cream. 

Chicken Stroganoff with Pasta Ingredients:


Day 5:  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 6: Sautéed Sausage and Butternut Squash over Rice

Total time: 25 minutes
     Everything is stir-fried quickly to brown, then left to simmer a few minutes while the rice finishes. Use any type of sausage you like.  This should end up very moist, almost glazed.

Sautéed Sausage and Butternut Squash over Rice Ingredients:


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