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Menu Plan for Winter I: Week 1, Tuesday
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Daily Recipes:
Tuna Tetrazzini
Braised Savoy Cabbage with Prosciutto
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
This really only needs to bake long enough to melt the cheese and brown it slightly - you could just run it under the broiler for a minute or two.
Tuna Tetrazzini
Total time: 40 minutes
An easy variation on the traditional, made with turkey, this has a shorter baking time and less fussy 'assembly'.
Ingredients:
- 4oz (120gr) mushrooms
- 1 medium onion
- 2 cloves garlic
- 1/3 cup green olives
- 9oz (270gr) canned tuna, drained, broken apart
- 1 tbs olive oil
- 2 tbs butter
- 2 tbs flour
- 2/3 cup (5oz, 150ml) milk
- 2/3 cup (5oz, 150ml) chicken stock
- 1/3 cup (3oz, 90ml) dry sherry
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 1/2 cup (2oz, 60gr) shredded cheese
- 4oz (120gr) spaghetti make a circle with thumb & index finger, app 1" (2.5 cm) in diameter
Instructions:
- Cook pasta according to package directions. When done, drain.
- While pasta cooks: Trim and slice mushrooms.
- Roughly chop onion, mince garlic.
- Heat oil in large skillet. Add onion and sauté until tender.
- Add mushrooms, garlic and sauté until vegetables start to brown.
- Roughly chop olives.
- Add drained tuna, olives to skillet, stir to combine and remove from heat.
- Melt butter in a small saucepan.
- Add floor and cook, stirring, 1 minute.
- Slowly add milk, stirring constantly, until hot and thick.
- Add stock, sherry, and heat until just starting to bubble, stirring occasionally.
- Stir in yogurt and remove from heat.
- To finish: Add 1/2 of the sauce to drained pasta, mix well to coat and put in baking dish, making a bit of a 'well' in the center.
- Add remaining sauce to tuna / vegetable mixture, stir well and spoon onto the pasta, leaving an inch (2.5cm) border around the edge.
- Sprinkle with cheese and bake until hot and bubbly, 10 - 15 minutes.
- Serve
Braised Savoy Cabbage with Prosciutto
Total time: 15 minutes
This is an Italian-influenced dish - both the 'green' cabbage and Prosciutto (for flavor), being common.
Ingredients:
- 2 cups shredded cabbage, loosely packed
- 2 slices Prosciutto
- 1 tbs olive oil
- 1/2 cup (4oz, 120gr) white wine
Instructions:
- Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
- Roughly chop the Prosciutto.
- Heat olive oil in a large skillet. Add Prosciutto and sauté briefly.
- Add cabbage and sauté until starting to wilt.
- Add wine, cover and braise over low heat for 20 minutes, stirring occasionally.
- Serve.
Cooking schedule: 40 minutes |
Melt butter in saucepan |
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