Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share Share Share Share Share
Share Share Share Share

Links to this week's
Menu Plan and Recipes

   Shopping List

scallop with beets
Scallops with Avocado
and Beet Salad

chicken roast
Roast Chicken on a Bed
of Onions

potatoes and carrots
Potatoes, Carrots and


Menu Plan for the week of March 1, 2013:  Saturday's Recipes

Scallops with Avocado and Beet Salad
Roast Chicken on a Bed of Onions

Cooking time:  90 minutes for menu     Cooking schedule: see below for instructions

       As long as I was buying scallops I decided to have a few for a starter, as well.  If you can, buy beets (beetroot) that is precooked and peeled... it makes life so much easier. Canned would work as well.  Leftover chicken can / will be used in the Tetrazzini on Monday.  If none left, use chicken breasts.

Scallops with Avocado and Beet Salad             Preparation and cooking time:   10 minutes
    I love the colors of the beet and avocado together.  Food should be pretty. Plus the earthiness of the beets works well with the smooth avocado.  Use Truffle Oil if you have it; if not, a good olive oil.  

2oz (60gr) sea scallops, 4 - 6 scallops
2 tsp olive oil
2 tsp soy sauce
1 - 2 medium beets (beetroot) 4oz (120gr)
1 small avocado
4 tsp Balsamic vinegar
4 tsp truffle or good olive oil

Heat oil and soy sauce in a small skillet over medium-high heat.  Add scallops and cook quickly until just opaque, turning once. Remove.  
Cut avocado and remove pit.  Remove flesh and cut into small cubes. Cut beet into small cubes the same size.
To serve: Divide the scallops and place in the center of 2 plates.  Arrange the avocado and beet cubes around the scallops.  Drizzle Balsamic vinegar and truffle or olive oil over all and serve.

Roast Chicken on a Bed of Onions                  Preparation and cooking time:   90 minutes
  Roast chicken is always a favorite.  This sits on a layer of onions and is finished with the potatoes and carrots on the side. As always, a meat thermometer is invaluable.

1 whole roasting chicken
2 medium onions
2 medium potatoes
2 medium carrots
2 tsp rosemary
2 tsp thyme
2 tsp butter
1 tbs soy sauce
2 tbs balsamic vinegar
1 tbs olive oil
1/4 tsp ground ginger
Basting sauce
1/2 cup (4oz, 120ml) chicken stock
1/2 cup (4oz, 120ml) white wine
1/2 - 1 cup chicken stock  depending on the amount of pan juices left
1 tbs cornstarch (maizena)

The Chicken:  Clean the chicken. Mix the rosemary, thyme and butter.  Put the butter/herbs inside the chicken.  Tie the legs together with kitchen string.  Twist the wing tips around so they are tucked under the back, supporting the chicken.  (If you don't do these last two it won't affect the recipe - only the appearance.) Slice the onions and put into the roasting pan, spreading out just enough to be under the chicken.  Lay the chicken on top, breast side up, insert thermometer if using. Mix the soy sauce, vinegar and ginger.  Brush over the chicken and roast, 375F (190C) for 40 minutes. 
The Vegetables:  Cut potatoes in 4ths the long way and then in thirds the short way.  Peel carrots then cut in thirds the short way, then each length in half.  Combine the chicken stock and white wine.  Remove the chicken, arrange the potatoes and carrots around the chicken, spoon 1/4 of the basting sauce over the chicken and return to oven.
Continue to roast for another 45 minutes, basting with 1/4 of the sauce every 15 minutes. Chicken is done when thigh temperature reaches 170F (77C) and the juices run clear.
The Finish:  Remove chicken to a platter, cover loosely with foil and let rest while you finish.  Remove vegetables and cover to keep warm.
Pour 1/2 cup chicken stock into the roasting pan if needed.  Scrape up any brown bits and pour it all into a small saucepan. Use more chicken stock if needed.  Bring to a boil over medium-high heat.  Dissolve 1 tbs cornstarch in 1/2 cup chicken stock.  Slowly pour into saucepan, stirring until clear and thickened to your liking.  Carve chicken and serve, gravy on the side.

Cooking Schedule: 90 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
roasting pan, small skillet, small saucepan, foil

Turn oven on, 375F (190C)
Mix butter, herbs
Prep chicken
Stuff with butter/herbs, tie legs
Slice onion
Arrange chicken on onions, insert thermometer
Mix soy, vinegar, ginger
Brush on chicken, roast
    40 minute break
Cut carrots, potatoes
Combine stock, wine
Remove chicken
Arrange potatoes, carrots around chicken
Baste, return to oven

    15 minute break
Baste chicken
Dissolve cornstarch in chicken stock, set aside
Cut beet into small cubes
Pit the avocado, cut into small cubes
Heat oil, soy sauce in small skillet
Add scallops, sauté
Turn scallops
Arrange beet, avocado on plates
Add scallops to plates
Drizzle with vinegar, oil
Baste chicken
Serve starter, relax
When chicken is done, remove, cover with foil
Remove vegetables, cover
Scrape drippings, juices into saucepan
Add stock if needed, heat
Add cornstarch, stir until thick
Carve chicken, Serve