Tomato and Red Pepper Soup
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Tomato and Red Pepper Soup Time: 30 minutes
1/2 large red pepper other 1/2 on Wednesday
1 can whole tomatoes
with juices
2 shallots
1 stalk celery
1 clove garlic
1 tbs oil
1 tsp paprika
1/2 - 1 cup chicken stock
1/2 tsp dried marjoram
1/2 tsp dried basil
2 - 3 olives kalamata or large black or whatever you like I used kalamata because that's what I want for tomorrow night
Chop shallots, celery and mince garlic. Clean pepper; refrigerate half and roughly chop half. Heat oil in medium saucepan over medium heat. Add paprika and sauté 1 minute. Add shallots, celery and garlic and sauté 5 minutes. Add pepper, tomatoes with juices, herbs and 1/2 cup chicken stock. Heat to boiling, cover, reduce heat and simmer 15 minutes or until pepper is tender and done. Purée either in blender or with immersion blender. Add as much of the remaining 1/2 cup chicken stock to get desired consistency (it's a personal thing). Put soup back into pan and heat through. Pit olives if necessary and chop. To serve: ladle soup into bowls, grind some fresh pepper over the top and sprinkle with olives (hopefully they float).
Pan-Seared Tuna with Capers Time: 15 minutes
2 tuna steaks, 6 - 8 oz each (200 gr) good sushi-grade tuna is best rare, lesser quality more well-
done... ask your fish-monger (I love that word)...or the guy behind the counter
1 tsp fennel seeds
1 clove garlic
1 tbs olive oil
2 tbs capers
3 tbs chopped olives - kalamata or Greek black (or green if that is what you have)
1 tbs lemon juice
1/2 cup white wine
Mince garlic and chop olives. Heat oil in large non-stick skillet over medium-high heat. Add garlic and fennel seeds and sauté 1 minute. Remove and reserve. Add tuna and sauté 3 - 5 minutes a side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done. Remove and cover with a lid or foil to keep warm. Return fennel and garlic to pan and add rest of ingredients. Bring to a boil and boil 2 minutes. Pour over tuna and serve.
Individual Baked Polenta Time: 35 minutes with quick cooking polenta
1 cup chicken stock check your package for correct amount of liquid
1 tbs olive oil
2 shallots
1/4 cup polenta quick cooking
1/2 cup shredded cheese cheddar would be nice, but whatever is on hand
2 tsp olive oil for baking dish
Finely chop shallots. Heat oil in medium saucepan over medium heat. Add shallots and sauté until tender. Add stock and bring to a boil. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done, remove from heat. Put 1 tsp oil in each of 2 ramekins. Divide 1/3 of the polenta evenly between the 2 ramekins. Sprinkle each with 1/3 of the cheese, divided. Repeat these 2 layers twice more, ending with the cheese on top. Place ramekins on a baking sheet, cover with foil and bake for 10 minutes. Uncover and bake 10 minutes longer. Remove and serve.
Note: I'm assuming that your ramekins hold 1 cup. If they are smaller, you may need to make a third ramekin to use all of the polenta - and share it....
Broccoli with Garlic Butter Time: 20 minutes
1/2 head broccoli enough for 2 persons
2 tbs butter
3 cloves garlic
2 tbs shredded cheese
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 12 - 15 minutes or just until done, careful not to overcook. Remove from pan and set aside, discarding water. In same pan heat butter. Mince garlic and add to pan. Sauté briefly, then add broccoli. Toss well to coat. Put broccoli into the serving dish, sprinkle with cheese and serve.
Cooking schedule: 35 minutes for menu |
Heat oil for tuna in large nonstick skillet |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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