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
The turkey cutlets I get are very thin but very large so I always cut them in half or thirds. You can get a turkey tenderloin and slice it if you can't find cutlets. Substitute chicken breasts if you prefer.
Turkey with Peanut Sauce Preparation and cooking time: 30 minutes12oz (350gr) turkey cutlets
2 cloves garlic
1 tbs fresh ginger, minced
1 tsp olive oil
1 tsp sesame oil
3/4 cup (6oz, 180ml) chicken stock
1 tbs soy sauce
2 tbs peanut butter
2 tsp cornstarch (maizena) dissolved in 1 tbs water
Cut turkey into smaller pieces if needed. Mince garlic and ginger. Heat olive and sesame oils in a medium skillet. Add garlic, ginger, and sauté briefly. Add turkey and brown lightly on both sides. Add stock, soy sauce and peanut butter. Stir well to combine, cover, reduce heat and simmer 10 minutes. Uncover and increase heat. Dissolve cornstarch in water, add to sauce, stirring until thickened.. Serve.
Rice Pilaf, Oriental Preparation and cooking time: 25 minutes or whatever your package says1/2 cup Basmati rice
2 shallots
2 cloves garlic
1 tbs butter
1 cup chicken stock
1 tbs sesame seeds
2 tsp Teriyaki or soy sauce
Finely chop shallots and mince garlic (see techniques). Melt butter in small saucepan over medium heat. Add shallots, garlic and sauté about 5 minutes, or until softened. Add rice and sauté, stirring for 1 minute longer. Add stock, cover and cook rice for length of time on package. When done stir in sesame seeds and soy sauce, fluff with a fork and serve.
Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 - 7 minutes, until light brown.
Sautéed Sliced Brussels Sprouts Preparation and cooking time: 15 minutes12 - 15 medium Brussels sprouts
2 shallots, medium (1.5 - 2 oz each, 45gr)
1 tbs olive oil
2 tsp soy sauce
Peel and slice shallots. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem end, then slice each half in thirds, also through stem end. Heat oil in medium nonstick skillet over medium-high heat. Add shallots and sauté until tender. Add sprouts and sauté until crisp-tender, about 7 minutes, stirring often. Add soy sauce, stir well to combine, reduce heat and sauté for 3 - 5 minutes longer. Serve.
Cooking schedule: 30 minutes |
Sauté shallots for sprouts |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe