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Thyme for Cooking, the Blog

Lentil and Herb Salad Grilled Filet Mignon Fresh Tomato and Green Olive Pasta Salad Steamed Green Beans with Butter and Pine Nuts

Cooking time:  15 minutes early, then 40 for menu Cooking schedule: see below for "menu" instructions

Lentil and Herb Salad                                                  Time: 35 minutes
                We're cooking the lentil for the pasta dish on Tuesday, also

3/4 cup small green lentils
1 1/2 cup beef stock
1/2 cup sliced celery, about 1 stalk
1/4 cup snipped, fresh parsley
1/4 cup snipped, fresh basil
1 tbs toasted pine nuts for garnish
1 egg, hard-boiled
1 tomato
Lemon Vinaigrette

Hard boil egg.  Cook lentils in stock until done, about 30 minutes. While the lentils cook slice the celery, snip the herbs and make the vinaigrette.  When lentils are done (taste to check), put 3/4 cup of the cooked lentils into a small bowl.  Refrigerate the rest for Tuesday.  To the lentils in the bowl add the celery, parsley and basil.  Add vinaigrette, toss gently to combine.   Thickly slice tomato.  Peel egg and quarter, the long way.  On two small plates arrange the tomato slices.  Divide the lentil salad and add to plates.  Add two quarters of egg to each plate.  Sprinkle the lentil salad with pine nuts and serve.

Note:  All of the pine nuts are toasted in the ‘Green Bean’ recipe below.

Lemon Vinaigrette

2 tsp fresh lemon juice
2 tsp white Balsamic vinegar
2 tsp Dijon mustard
6 tsp good olive oil

In small bowl whisk lemon juice, vinegar and mustard.  Add olive oil 1 tsp at a time, whisking to emulsify.

Filet Mignon with Glazed Mushrooms                             Time: 35 minutes

2   6 - 8 oz filet mignon steaks (tournedos)
4 oz (125gr) mushrooms or whatever is left after Friday's kebabs
1 tbs butter
1 tbs Worcestershire Sauce
Marinade
1 tbs olive oil
1 tbs Worcestershire Sauce
1 tbs ketchup
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp garlic powder

Clean mushrooms and thickly slice.  Mix Worcestershire sauce, oil, ketchup, oregano, chili, garlic and brush on steaks.  Set aside.  Thickly slice mushrooms.  Heat butter and Worcestershire in medium nonstick skillet over medium heat.  Add mushrooms and sauté, stirring frequently, until they are dark and glazed, about 10 minutes.  You may have to turn the heat down a bit after 7 or 8 minutes.  Set aside and keep warm.   Cook steaks on barbecue grill until done to your liking.  We'll cook ours about 3 minutes a side for medium rare, 4 - 5 minutes per side for medium, but it depends on ....thickness of steak, heat of grill, etc.  Check out this site for the 'thumb test'. Put a steak on each plate, spoon mushrooms on the side and serve. 
Note:   Could be done under the broiler (grill) for about the same time.

Fresh Tomato and Green Olive Pasta Salad       Time:15 minutes earlier in the day,
                                                                      2 hours marinating time plus pasta cooking time
                makes enough for 2 meals or 4 persons as a small side (part of a larger meal)

4 medium, ripe tomatoes, 3 - 4 cups chopped Roma's or Italian plum are nice for this
1/2 cup green olives  I like pimento stuffed
1/4 cup olive oil, the good stuff
2 cloves garlic, minced
2 tbs fresh chopped oregano
2 tbs fresh chopped parsley
1 1/2 cup farfalle, shells,  something bite-size but not penne or rigatoni - too heavy for this

Peel tomatoes and roughly chop.   Put into a large bowl.  Cut olives in thirds and add to tomatoes.   Mince garlic and add.  Chop/snip herbs and add.  Pour olive oil over all, stir to combine.  Cover with plastic wrap and let sit at room temperature for at least 2 hours, 4 is better.  Cook pasta according to package directions, drain and rinse lightly with cool water.  Add pasta to sauce, toss well to combine and serve. 

Steamed Green Beans with Butter and Pine Nuts          Time: 20 minutes   

5 - 6 oz (150gr) green beans
1 1/2 tbs butter
1 tbs pine nuts
Salt and pepper to taste

Put an inch of water in the bottom of your steamer and bring to a boil, covered.  Top and tail beans...cut off the ends.  Cut into 1 1/2 inch lengths (4cm) or leave whole.  Add beans to steamer when water is boiling.  Cover and steam for 10 minutes.  Uncover and taste a bean.  If not done leave in for another 1 - 2 minutes.  If done, remove beans and spread on a plate to cool slightly and stop cooking.  Heat medium nonstick skillet over medium heat.  Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.  Add butter and beans.  Heat through.  Add salt and pepper to taste and serve.

Note: Toast pine nuts for the Salad at the same time.
                                                                                                    top of page

Cooking Schedule: 15 minutes early 40 minutes before dinner Earlier in the day, 2 - 4 hours Heat water to boiling in medium saucepan Mince garlic Snip herbs Slice olives Blanch tomatoes for 30 seconds, put in cold water Peel and chop tomatoes Put tomatoes, herbs, olives and garlic in bowl Add olive oil, cover and let rest for 2 - 4 hours Dinnertime, 40 minutes Assemble all food, utensils and serving dishes Put water on high heat for pasta Start to boil egg Start to cook lentils Stir pasta sauce, then leave alone some more Snip parsley and basil Slice celery Clean and slice mushrooms Top and tail beans, cut Mind the egg Mix marinade for steaks and brush on Start to cook the pasta Turn on/light the grill

Start to heat water in steamer Make vinaigrette Start to steam beans Start to sauté mushrooms Slice tomato and put on plates Peel and quarter egg Mind the mushrooms Remove beans to plate Taste lentils, done? Drain and put 3/4 cup in bowl              refrigerate the rest Drain pasta, rinse and drain Toast 2 tbs pine nuts Mind the mushrooms Add pasta to sauce, toss well Add herbs, celery to lentils and toss Add vinaigrette and toss well Remove mushrooms from heat Remove pine nuts from heat Use 1 tbs pine nuts to garnish lentils Serve starter, relax and enjoy Done? start to cook steaks Put pan with remaining 1 tbs pine nuts back on heat Add butter and beans to pine nuts, reheat Turn steak,  Stir pasta Remove steak, plate with mushrooms Serve all, relax, enjoy!

 

 

 

 

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