Scrambled Eggs with Onion, Bacon
|
Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
Scrambled Eggs with Onion and Bacon Time: 20 minutes
4 eggs
1/2 onion save the other half for the Rice
3 - 4 slices bacon, 2 oz (60gr)
1 tbs butter
3 tbs ricotta
1/2 tsp basil
1/2 tsp oregano
Chop onion. Sauté bacon in medium nonstick skillet. When bacon is done, remove and pour off fat. Drain bacon on paper towels, crumble and set aside. Do not eat. Melt butter in same pan. Add onions and sauté until golden, about 10 minutes. In large bowl whisk eggs, herbs and ricotta. When onions are ready return bacon to pan. Add eggs and cook. stirring gently, until almost done. They should still be moist-looking and 'jiggly' They will finish cooking by themselves and, if you overcook, they will be dry. Divide and serve. Garnish with toast points or olives if on hand.
Sautéed Sole Time: 10 minutes
2 whole sole - ask your fishmonger to clean and skin them - so much easier (and they know what
they are doing.)
1/3 cup flour
salt & pepper
1 lemon, quartered
3 tbs butter
Put the flour on a plate large enough for the fish to fit. Add salt & pepper to the flour and mix it together. Over medium-high heat melt half of the butter in a nonstick skillet large enough to hold both fish. Rinse fish and pat dry. When butter is sizzling dip both sides of fish (hold it by the tail) in flour and add to pan. Sauté a minute or 2 on each side depending on size of fish. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand! When nicely browned and done remove to plates. Melt remaining butter in skillet and pour over each fish. Serve with 2 lemon quarters to squeeze over top.
Rice Florentine Time: 45 minutes
This looks pretty in a clear glass baking dish if you have one.
1 package frozen spinach - 9 oz, or the equivalent (250 gr)
2/3 cup brown rice
1/2 onion
1 tbs butter
1 1/3 cups chicken stock (or whatever your rice calls for)
1/2 tsp thyme
2/3 cup grated Parmesan
1/2 cup cottage cheese or ricotta (4 oz) we'll use the rest of the ricotta next Friday - it will keep
In small saucepan over medium heat sauté onion in butter for 5 minutes. Add rice and sauté 1 minute. Add stock and cook according to package instructions. Thaw spinach and squeeze out excess moisture. When rice is cooked spread 1/3rd in the bottom of the baking dish. Top with half of the spinach, then half of the cheeses. Repeat layers. Top with remaining 1/3rd of the rice. Cover and bake at 400F (200C) until cheeses melt and flavors meld or about 15 minutes. Remove and serve directly from baking dish.
top of page
Cooking schedule: 45 minutes for menu |
Assemble rice Florentine and start to bake |
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.
All rights reserved unless otherwise indicated
