Cooking time: 50 minutes for menu Cooking schedule: see below for "menu" instructions |
Ham Steak Time: 10 minutes
1 piece of ham, 1/2 - 3/4" thick (1.5cm), about 12 oz total weight (350 gr)
1 tbs olive oil
Mon mari, of course, cooked this on the barbecue grill, 5 - 7 minutes per side, just until heated through and starting to brown nicely. Or sauté in olive oil in nonstick skillet for same amount of time - until it starts to brown.
Baked Acorn Squash, sweet Time: 50 minutes
1 acorn squash
2 tbs butter
2 tbs brown sugar - I think with this meal sweet is best
Cut squash in half - a cleaver works well, they are kind of hard. Remove seeds with a spoon. Place in a baking dish, cover with foil and bake for 35 minutes at 400F. Remove from oven and test, flesh should pierce fairly easily with a fork. Put 1 tbs butter and brown sugar into the hollow of each squash. Return to oven and bake another 10 minutes, until the flesh is very soft. Remove and serve on a small plate, eat with a spoon, adding more butter to taste.
Sautéed Potatoes and Onions Time: 30 minutes
2 medium potatoes
1 medium onion
2 cloves garlic
1 tbs olive oil
Chop onion and mince garlic. Sauté onion in oil in nonstick skillet over medium heat until just transparent. Add garlic and sauté a few minutes longer. Meanwhile, slice the potatoes into bite-size pieces (see slicing for a salad ). Remove onions & garlic from pan and add potatoes - with a drop more oil if needed. Sauté potatoes until light brown. Return onions and garlic to pan. Continue to sauté until onions start to brown and potatoes are cooked through (taste one) and well browned. Salt & pepper if desired, and serve.
top of page
Cooking Schedule: 50 minutes |
Decide how to cook the ham |
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.
All rights reserved unless otherwise indicated
