Caramelized Shallot Quesadilla, Open-Face
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Caramelized Shallot Quesadillas, Open Face Time: 35 minutes
2 tortillas, 8" (20cm) diameter
4 medium shallots
1/3 cup shredded cheese, 1.5 oz (50gr) cheddar or Swiss
3 oz ham buy a large slice and use rest on Sunday
1 tbs olive oil
1 tbs fresh oregano leaves
5 - 6 cherry tomatoes, a few olives for garnish, whatever is on hand ....optional
Peel and slice shallots. Heat oil in nonstick skillet. Add shallots and 2 tbs water. Cover and cook for 5 minutes over medium heat. Uncover and continue to cook until browned and caramelized, stirring occasionally, about 20 minutes. Slice ham into matchsticks. Place tortillas side by side on a baking sheet. Divide the shallots and spread evenly on each tortilla. Place the ham on the shallots. Sprinkle with cheese and top with herbs. Bake, 400F (200C) for 8 - 10 minutes, until hot and cheese is melted. Remove and place each on a plate, garnish and serve.
Grilled Salmon with Tarragon Mayonnaise Time: 20 minutes
2 salmon fillets - 6 - 8 oz each (200gr each) or steaks, if your prefer
1 tbs olive oil
2 tbs snipped fresh tarragon
1 tbs lemon juice
1 tbs snipped fresh chives
1 clove minced garlic or 1/2 tsp garlic powder
1/2 cup prepared mayonnaise
Mix 1 tbs tarragon, lemon, chives, garlic and mayo and set aside. Brush salmon with the oil and sprinkle with remaining 1 tbs fresh tarragon. Cook over barbecue grill 5 - 10 minutes depending on heat of grill (gas will normally be about 10 min) or bake in 400 degree oven for 10 - 15 minutes depending on thickness. Steaks will take a few minutes longer than fillets. Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center. Transfer to a plate, add tarragon mayonnaise on the side.
Spanish Couscous Time: 15 minutes
1/2 cup couscous
3/4 cup tomato juice, 6 oz (180ml) if from a larger can save the rest for tomorrow
1/4 cup chopped green pepper about 1/4 average pepper
1/4 cup chopped green olives
1 tbs snipped chives
1 tbs fresh oregano
Chop pepper and olives. Snip chives and oregano - if needed. Heat tomato juice a boil in medium saucepan. When juice is hot remove from heat and add pepper, olives and couscous. Stir once or twice, cover and let stand for 10 minutes. Do not stir again. When time is up add herbs to couscous, fluff gently with a fork to combine, put into a pretty bowl and serve.
Green Beans with Almonds Time: 25 minutes
8 oz (250gr) green beans
1/4 cup chicken stock
1 tbs butter
1 tbs olive oil
1 clove garlic
1 oz (30gr) slivered almonds
1 tbs fresh chives, snipped
Top and tail beans. Cut into 1 1/2" (4cm) lengths or leave long if small - nicer presentation. Put in small sauce pan or skillet with stock, put on medium heat and bring to a boil. Turn down to low and simmer until done - about 10 minutes. Drain beans and put into a serving bowl. Snip chives. Mince garlic. Heat butter and oil over medium heat in the same pan. Add garlic and almonds and sauté for 3 minutes. Return beans to pan and toss to coat. Heat through and serve, garnished with snipped chives.
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Cooking schedule: 35 minutes for menu |
Tend the salmon, oil and add tarragon |
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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