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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
A Southern meal with a Euro twist: Polenta for the Cheese Grits and deli ham for the country ham. All easy.
Sliced Ham with Red-Eye Gravy Preparation and cooking time: 20 minutes
Mushrooms aren't traditional but I like them.... And this style ham isn't traditional either, so...
2 - 4 slices ham, 12oz (350gr) total weight
2 tsp olive oil
1 tsp paprika
4oz (125gr) mushrooms
1/2 cup strong coffee
1 tbs brown sugar
2 tsp cornstarch (maizena) dissolved in 1 tbs water
Clean, trim and slice mushrooms. Heat oil in nonstick skillet over medium high heat. When hot add paprika and sauté 1 minute. Add mushrooms and sauté 5 minutes longer. Move mushrooms to the side and add the ham slices. Brown lightly on both sides. Add coffee, sugar and bring to a boil. Remove ham to a small platter. Add cornstarch dissolved in water and stir until sauce is thick. Pour over ham and serve.
Parmesan Polenta Preparation and cooking time: 10 minutes 1 cup (8oz, 240ml) chicken stock
1/4 cup polenta, quick-cooking
1/4 cup (1oz, 30gr) Parmesan, grated
2 tbs milk or more chicken stock
nutmeg
Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done.
Add milk or stock, Parmesan and a pinch of nutmeg. Cover, keep warm and let sit 5 minutes. Serve.
3 - 4 sunchokes, aka Jerusalem artichokes
2 tbs olive oil
2 tbs Parmesan
Mix olive oil and Parmesan in a bowl. Peel sunchokes, cutting each sunchoke into 1/4 inch thick slices. Add slices to oil / Parmesan as you work, stirring to coat. Lay on a nonstick baking sheet with a lip. Put in a 400F (200C) oven and bake for 25 minutes. Serve.
Cooking schedule: 35 minutes |
Heat stock for polenta |
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