Avocado Salad
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Cooking time: 60 minutes for menu
Cooking schedule: see below for "menu" instructions |
I know that some type of avocado is in season year-round, but we tend to see them more in the summer months than the depths of winter. Another indicator of spring for us is when the flat, Italian beans show up at the markets. If you have leftover chicken, make some lovely sandwiches for lunch tomorrow - it's not planned for!
Avocado Salad Time: 20 minutes
This is a simple salad but full of heart-healthy fats. The vinaigrette blends with the avocado making the dressing thick and creamy, coating the celery and egg.
1 avocado
1 stalk celery
2 eggs, hard-boiled
2 tsp Dijon-style mustard
1 tbs white balsamic vinegar
3 tbs olive oil, the good stuff
Boil the eggs. Slice the celery on a diagonal to get nice big slices. Cube the avocado and scoop it out of the shells. Peel the eggs. Roughly chop one and quarter the other. Combine avocado, celery and chopped egg in a bowl. In another bowl whisk together the vinegar and mustard. Slowly drizzle in oil and whisk until thickened. Add to avocado and toss to combine. Arrange the salad on two plates. Put 2 quarters of the other egg on each plate and serve.
Cornish Games Hens (Poussin) with Pesto Time: 60 minutes
Small, perfectly roasted hens make an elegant presentation and are perfect individual servings (with maybe a snack leftover). If yours are larger birds, one may be enough, (you can split it in half before roasting) or fix two and have cold chicken/game hen for lunch tomorrow! Remember to put bowls for bones on the table - and wet towels for fingers. The pesto under the skin keeps it moist and adds some summery flavor.
1 - 2 Cornish game hens or poussin (little chickens), depending on size. (mine are just over 1lb (500gr) each)
2 tbs pesto
1 tbs white wine
1 tbs olive oil
1/2 tsp paprika
1/2 (4oz, 125ml) cup white wine
1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
1/2 cup chicken stock
Wash hens and pat dry with paper towels. Slip your finger under the skin on the breast and slowly loosen the skin as far as you can reach on either side of the breast bone. In a small dish, mix pesto and wine. Using a small spoon, put as much pesto under the skin as you can easily manage. Any leftover just put into the cavity. Tie legs closed and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan. Rub them with the olive oil and sprinkle on the paprika. Rub the paprika in a bit. Put into 400F (200C). Bake for 40 - 60 minutes, depending on size. After 30 minutes, remove and pour the white wine over each hen. Return and bake until done. See I recommend a meat thermometer. Poultry is done with an internal temperature of 165F (74C)
Remove hens and cover with foil to keep warm. Pour pan juices into a small sauce pan. Add chicken stock and bring to a boil. Dissolve cornstarch in water and stir into pan to thicken gravy.
Mashed Potatoes with Caramelized Onions Time: 30 minutes
The caramelized onions add a bit of sweet and the horseradish adds a bit of hot, making these a great accompaniment to roast meats...with or without gravy!
2 medium potatoes
1 large onion
1 tbs olive oil
1 tbs brown sugar
1 tsp prepared horseradish
1 tsp Dijon-style mustard
3 tbs milk, yogurt or chicken stock
Peel and cut potatoes into cubes. Cook in boiling, salted (1/4 tsp) water, partially covered, for 15 - 20 minutes, until very tender. Peel and cut onion in half through the stem end. Cut into thick slices, then cut the slices in half. Heat oil in nonstick skillet over medium heat. Add onions and sauté until very tender and starting to brown, about 25 minutes. Stir in sugar and cook, stirring, until sugar is melted. Keep warm.
To assemble: Put milk, horseradish and mustard in a small bowl and stir or whisk well, to break-up mustard. Add to skillet with the onions and heat through. Drain potatoes and mash with potato masher or fork. Add the onion/milk mixture and stir well to combine.
Italian Flat Beans with Herbs Time: 15 minutes
We get these wonderful, long, flat Italian beans this time of year. If you don't have them substitute regular green beans or frozen Italian Beans (Bird's Eye, without any sauce).
6oz (200gr) Italian flat beans
1/2 cup chicken stock
1 tbs butter
1 tbs olive oil
1 tsp basil
1 tsp oregano
Top and tail beans (cut off the ends...). Cut beans into 1 1/2" (3.75cm) lengths. Put the beans and chicken stock in a small skillet or saucepan. Cover and cook over medium heat just until beans are done, 10 - 15 minutes. Drain beans and set aside. In same pan heat butter and olive oil together. Add herbs and sauté briefly. Add beans and toss to coat.
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Cooking Schedule: 60 minutes |
Remove birds and pour wine over |
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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