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Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
Endive are plentiful this time of year. It's not a vegetable I've been familiar with but, with so much around I feel obligated to learn. Another 'warm' salad was born. The Lentils will be for 2 meals. You can substitute pork for the lamb if you prefer.
Warm Stuffed Endive Salad Preparation and cooking time: 25 minutes2 Belgian endive
3 tsp olive oil
1 cup chicken stock
2 eggs
2oz (60gr) ham or bacon
1 tbs dried chives
1 tbs Greek or plain yogurt
Lemon Mayonnaise:
3 tbs mayonnaise
1 tbs lemon juice
1 tsp dried chives
1/4 tsp garlic powder
The endive: Rinse endive and remove 2 or 3 outer leaves as needed. Trim the stem end. Cut each endive in half the long way through the stem. Heat 2 tsp oil over medium heat in a nonstick skillet large enough to hold the endive flat, in one layer. Add endive, cut side down, and sauté until starting to brown, about 5 minutes. Turn and sauté the other side. Add chicken stock, cover and simmer until the stem end is tender when pierced with a sharp knife, about 10 minutes longer. Remove endive to a plate, cut side up. Reserve stock for another use.
With a sharp knife cut a long, shallow, v-shaped wedge from the stem end to about halfway to the tip. Discard cuttings. Set endive aside.
The Eggs: Lightly whisk eggs, chives and yogurt. Slice bacon into matchsticks. Heat 1 tsp oil in skillet. Add ham or bacon and sauté until lightly browned (if using bacon, until crisp. Drain excess fat). Reduce heat to low and add eggs. Stir once or twice, remove from heat and allow them to finish cooking off heat, stirring occasionally. They should be very moist when done.
The Mayo: Mix all ingredients for mayonnaise, set aside until needed.
The finish: Arrange the endive on 2 plates. Divide the eggs and spoon onto the hollowed end of the endive, mounding high. Spoon Lemon Mayonnaise on the side and serve.
14oz (400gr) boneless lamb, shoulder or leg
1/4 cup flour
1 tbs paprika
1 large onion
2 cloves garlic
2 bay leaves
1 cup chicken stock
1/2 tsp rosemary
1 tbs olive oil
2 medium potatoes
In plastic food bag mix flour and paprika. Cut lamb into 1 1/2" (4cm) pieces and trim excess fat. Add lamb to flour and mix to coat well. Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add lamb (reserve any remaining flour) and brown on all sides. Slice onion; mince garlic. Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes. Sprinkle with any remaining flour/paprika and stir well. Return the lamb to the pot, add herbs and stock. Cover, turn heat to low and braise for 30 minutes. Cut potatoes into 1" (2.5cm) chunks. Add to the pot, stir well and continue to simmer 30 minutes longer, until potatoes are done. If it starts to dry out add a bit more chicken stock or water. When potatoes are done, remove bay leaves and serve.
Lentils with Chickpeas Preparation and cooking time: 30 minutes 1/2 cup lentils
2 cups stock or water
1 bay (laurel) leaf
1 1/2 cup chickpeas (15oz,450gr)
3 shallots
2 cloves garlic
1 tbs oil
15oz (450 gr) whole tomatoes, drained reserve the sauce for another use
Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and/or stock, with the bay leaf, 20 - 30 minutes, according to package directions, or until done. When done, remove from heat and drain if needed. Remove the bay leaf.
Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 8 minutes. Open and drain tomatoes, reserving juice for another use. Roughly chop tomatoes and add to shallots. Sauté 5 minutes. Open, drain and rinse chickpeas. Add lentils and chickpeas, cover and simmer 10 minutes. Serve.
Cooking Schedule: 75 minutes for menu |
Make Lemon Mayonnaise |
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