Spinach Timbales with Tomato Sauce
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Spinach Timbales Time: 35 minutes
frozen spinach, 4 - 5 oz (125 grams) Packaging varies, but try to buy it in a large bag of loose spinach
or small portions. Mine comes in a bag of individual serving squares and I use two portions.
1 egg
1/3 cup Greek or plain yogurt save what you don't use
2 tbs Parmesan cheese
pinch of nutmeg, freshly grated is nice a pinch is a very small amount, between 1/8th-1/16th of a tsp
Tomato Sauce
Thaw spinach - using hot water, microwave, heating on stove top, whatever. When thawed squeeze out all excess moisture (rinse with cool water first if too hot to handle). Butter 2 ramekins and line with buttered parchment or waxed paper (see techniques). Put egg in medium bowl and beat lightly with whisk. Add yogurt, Parmesan, and nutmeg and whisk well. Add spinach and mix well with a fork. Divide spinach evenly between the 2 ramekins. Put into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 20 - 25 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Run a knife around edges of timbales and invert onto small plates. Remove paper. Spoon tomato sauce on the side and serve - garnished with olives if you have some. If you have any sauce left, save it for Thursday
Tomato Sauce
8 oz tomato sauce (250 grams)
1 shallot
1 clove garlic
1 tbs olive oil
1/2 tsp basil
1/2 tsp oregano
1 tsp Balsamic vinegar
Finely chop shallot and garlic. Heat oil in small sauce pan over medium heat. Add shallots and garlic and sauté until tender, about 5 minutes. Add the remaining ingredients and bring to a boil over medium heat. Reduce heat, cover and simmer for 5 minutes. Serve on the side with timbales.
Red Snapper on a Bed of Leeks Time: 30 minutes
Substitute haddock, cod, tilapia
2 red snapper fillets, 5 - 6 oz each (180gr ea.)
1 tbs olive oil
1 tbs lemon juice
1 clove garlic, minced or crushed
1 medium or 2 small leeks small = 1" (2/5cm diameter) medium = 1 1/2" (3.75cm)
1 Belgian endive
1 tsp tarragon
2 tbs Balsamic vinegar
1 tbs Dijon mustard
4 tbs olive oil the good stuff
Mince or crush garlic. Add lemon juice and 1 tbs olive oil to garlic and mix well. Lay fish on a baking sheet. Spread garlic mixture evenly over fish and bake in 400F (200C) about 10 minutes or until done, depending on thickness. Fish is done when it is opaque and flakes easily with a fork. Meanwhile heat a medium saucepan half full of water to a boil. Cut stem end and tough, dark green tops off of leeks. You want a bit of the tender, light green top. Peel off any damaged outer layers. You should end up with 3 - 4 inches (7.5 - 10 cm) of leek. When water is boiling, add the leek and cook for 7 minutes. Remove, slice leek in half the long way and rinse in cold water. Julienne leek and endive, making strips about 1/16" (.15cm) wide. Toss the two together and arrange on a small platter. Mix vinegar and mustard with a whisk. Drizzle in olive oil, whisking constantly. Drizzle half of the vinaigrette over leeks and endive. When fish is done, remove and place on leek/endive. Serve, with remaining sauce on the side.
Brown Rice Pilaf Time: 30 minutes
1/2 cup brown rice
1 cup chicken stock
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup
green pepper, finely chopped
1/4 cup mushrooms
, finely chopped
1/4 cup carrot, finely chopped
1 tsp soy sauce
Note: Wrap all remaining bits of vegetables, separately, in cling film (saran wrap) and refrigerate. They will be used later in the week.
Finely chop all vegetables. Put all ingredients into a saucepan and cook - according to package directions for brown rice. Mine takes about 20 minutes. When done, fluff with a fork and serve.
Cooking schedule: 35 minutes for menu |
Parboil leek
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Cooking for Two? Or more?
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