Chilled Courgette Soup
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Cooking time: 20 minutes earlier 30 minutes for menu Cooking schedule: see below for menu instructions |
Courgette (Zucchini) Soup Time: 30 minutes
(courgette sounds nicer and why not the French word rather than the Italian?)
2 cups chopped zucchini, about 1 - 8" (20cm) long one, peeling optional
1 onion, chopped, about 1/2 cup save 2 tbs for rice
1 1/2 cups chicken stock
1 tbs butter
1 tsp fresh thyme
1 tbs fresh chives, snipped
Creme fraiche or sour cream for garnish, optional
In medium saucepan sauté onion in butter until transparent. Add zucchini, thyme and just enough chicken stock to cover. Bring to a boil, reduce heat and simmer for about 15 minutes. Chill for at least 2 hours. Puree solids, adding enough of the stock to get the consistency for the soup that you like - we like it thick. Serve, with a dollop of creme fraiche in the center (draw a knife through it to make fancy patterns if you are feeling creative) and snipped chives.
Barbecued Tuna with Tomato Pesto Time: 15 minutes
2 tuna steaks, 6 - 8 oz each (200 - 250 gr), about 1" (2.5 cm) thick, sushi-grade ahi if you can get it
1 tbs oregano
1 tbs olive oil
1 tbs red wine vinegar
1 tbs ketchup
Tomato Pesto
Finely chop oregano. Mix oregano, oil, vinegar and ketchup. Brush onto tuna and let marinate for 10 - 25 minutes. When ready grill over direct heat using grill basket, mat or directly on the grill, brushing with oil first. Grill for 2 - 4 minutes per side for medium rare. If not sushi-grade you should probably cook until it is just opaque and flakes easily, 6 - 7 minutes per side, all times depending on thickness of tuna and personal taste. Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. Serve with 2 tbs Tomato Pesto on top of each steak.
Tomato Pesto
2 tbs homemade or commercial pesto
2 tbs fresh grated tomato
In small bowl mix pesto and tomato. Chill until ready to use.
Spanish Rice Time: 30 minutes
1/3 cup brown rice
2 tbs chopped onion
1 clove garlic, minced
1/3 cup grated garden fresh tomato one large tomato should be enough for this third cup and the 2 tbs
needed for the pesto
1 tbs olive oil
1/2 cup chicken stock
Finely chop onion and mince garlic. Grate the tomato. Heat oil in small saucepan. Add onion and sauté until transparent. Add garlic and rice and sauté 3 minutes. Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions) 15 - 20 minutes. Uncover, fluff with a fork and serve.
Green Beans with Almonds Time: 25 minutes
1/3 lb green beans
1/4 cup chicken stock
1 tbs butter
1 tbs olive oil
1 clove garlic
2 tbs 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: 20 minutes earlier plus 30 minutes for menu |
Cut beans and start to cook |
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.
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