Lettuce Soup
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Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
Lettuce Soup Time: 25 minutes
1 1/2 cups chicken stock
4 cups shredded lettuce use the outer leaves of any heads you have for the week... no waste
1 - 2 tbs fresh tarragon
1 small - medium potato about 1/2 cup chopped
1 shallot
1 tbs olive oil
4 tsp plain yogurt or sour cream
2 slices bacon, fried crisp and crumbled
Chop shallot and potato. Heat oil in saucepan and sauté shallot for 2 minutes. Add potato, stock and bring to a boil. Cover and simmer 15 minutes. Chop or shred the lettuce. Snip tarragon. Uncover the saucepan and stir in the lettuce and tarragon. When lettuce has wilted (almost immediately) remove from heat and purée in a blender. Set aside to cool to room temperature or refrigerate for colder. Fry bacon until crisp. Remove, drain on paper towel and crumble. When ready to serve ladle into bowls, dollop 2 tsp of yogurt onto each serving, sprinkle with bacon and serve.
Note: This soup can be made ahead and served cold, straight from the fridge.
Note 2: When I made this I didn't use potato but thickened it with 1 tbs cornstarch. I think the potato will smooth out the flavors and give a better 'feel' to it.
Grilled Shrimp (Prawns) with Pimiento Sauce On Herbed Orzo
Time:15 minutes - if you have to clean the shrimp add 10 - 15 minutes (or do what I
do and get someone else, in my case, mon mari, to do it...much easier)
12 oz (350gr) cleaned large shrimp (prawns)
2 tbs olive oil
2 tbs lemon juice - fresh is best
1 tsp paprika
1/2 tsp garlic powder
Pepper
Pimiento Sauce
Clean shrimp if needed, if not just rinse and let drain. Mix garlic, paprika, lemon juice and oil in a bowl, whisking well to combine. Add shrimp and toss to coat. To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil. To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque. When done, remove from heat.
Pimiento Sauce
1 4 oz jar pimento (190 gr jar pimiento)
8 oz tomato sauce (220 gr), 1 cup
1 shallot
1 clove garlic
1 tbs olive oil
1 tsp chili powder
1/2 tsp oregano
Red pepper flakes, if you want more heat
Finely chop shallot and garlic. Heat oil in small sauce pan over medium heat. Add chili powder, shallot and garlic and sauté until tender, about 3 minutes. Add the remaining ingredients and bring to a boil over medium heat. Reduce heat, cover and simmer for 5 minutes. Purée with blender or immersion blender. Save half or a bit less of the sauce for the Patatas Bravas tomorrow.
Herbed Orzo Time: 25 minutes
1/2 cup orzo
1 1/8 cups chicken stock and/or water
1 tbs snipped fresh chives
1 tbs snipped fresh basil
Put orzo and stock in small pan and bring to simmer on medium heat. Turn heat to medium - low, and simmer until done, stirring occasionally, 15 - 20 minutes. All stock will be absorbed. Snip herbs and stir into orzo. Remove from heat.
To Serve: Divide the orzo between 2 plates, arranging nicely. Spoon 2 - 3 tbs of sauce onto each mound of orzo. Arrange the shrimp on the sauce. Drizzle the shrimp with a bit more sauce and serve.
Green Beans with Bacon and Shallots Time: 30 minutes
3 slices bacon
2 shallots
7 - 8 oz (250gr) green beans
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Chop shallots. Sauté bacon in small frying pan. When bacon is crisp remove and crumble. Drain all but 1 tbs fat from pan. Add shallots and sauté until transparent. Add beans, 1/4 cup of water, turn heat to low, cover and simmer until done, about 15 minutes. If beans dry out add a little more water. When done transfer to serving bowl (there should be little or no liquid left - if there is just pour it off). Add some pepper, crumbled bacon and serve.
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Cooking schedule: 45 minutes for menu
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Start to cook orzo |
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