Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu Plan and Recipes
Menu
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Shopping List
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Finish the Scalloped Potatoes and use the rest of the celeriac. Reheat the potatoes in the oven or micro.
Chicken Breasts Duxelles Preparation and cooking time: 20 minutes2 chicken breasts, boneless, skinless
1/4 cup (2oz, 60ml) white wine
1 tbs olive oil
Duxelles Sauce
2 shallots (2oz, 60gr)
4oz (120gr) mushrooms
1 tbs olive oil
1/2 tsp paprika
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60ml) chicken stock
1 tbs tomato paste
1 tsp dried parsley
1/2 tsp dried rosemary
Duxelles: Finely chop the shallots and mushrooms. Heat the butter in a medium nonstick skillet over medium heat until bubbly. Add the shallots and mushrooms and sauté, until golden brown, 6 - 8 minutes. Add the white wine and scrape up any brown bits. Cook until wine is almost completely reduced, about 1 tbs left. Add stock, tomato paste and herbs. Stir well, simmer until thickened. Remove from heat and cover to keep warm.
Chicken: Heat olive oil in medium nonstick skillet. Add chicken breasts and sauté until golden, about 5 minutes per side. Add white wine. Cover, reduce heat and simmer for 10 minutes. Arrange on Duxelles and serve.
Scalloped Potatoes Preparation and cooking time: 15 minutes
leftover scalloped potatoes
Either reheat in 350F (175C) oven for 15 minutes or the microwave for 4 - 5 minutes.
Sautéed Sliced Brussels Sprouts with Celeriac Preparation and cooking time: 25 minutes
A true winter sauté, with Brussels Sprouts and Celeriac. Brussels sprouts are not bitter if not overcooked. Allow them to stay just on the crispy side - cooked but not overcooked!
12 - 15 Brussels sprouts
1 medium shallot
1/4 - 1/3 head celeriac
1 tbs olive oil
2 tsp Worcestershire sauce
1/2 tsp dried thyme
Peel and chop shallot. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout into 3 or 4 slices, through the stem end. Trim any discolored bits of the celeriac if previously cut. Peel and cut into pieces roughly the same size as the sliced sprouts.
Heat oil in medium nonstick skillet over medium heat. Add shallots, celeriac and sauté 5 minutes. Add sprouts and sauté until just starting to get tender, 8 - 10 minutes longer, stirring often. Add Worcestershire sauce, thyme, stir well to combine, reduce heat, cover and cook 5 minutes longer. Serve.
Cooking schedule: 30 minutes |
Peel, cut celeriac |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe