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

Links to this week's
Menu Plan and Recipes

   Menu
   Friday
   Saturday
   Sunday
   Monday
   Tuesday
   Wednesday
   Thursday
   Shopping List


glazzed turkey
Orange Glazed Turkey Cutlets

basmati rice
Basmati Rice with Herbs

peas and carrots
Stir-Fried Carrots and Mangetout

 

Menu Plan for the week of May 24, 2013:  Thursday's Recipes

Orange Glazed Turkey Cutlets
Basmati Rice with Herbs
Stir-Fried Carrots and Mangetout

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

     Sorry about the repeat with the 'Peas and Carrots' - it was just a matter of cleaning out the fridge.... And there is only so many ways to fix pea pods.  This will be the last of them for this season. Toss in any other vegetables you might have lurking.

Orange Glazed Turkey Cutlets                       Preparation and cooking time:   25 minutes
    We don't eat orange marmalade on toast... But I love it for making marinades.  (And Lemon and Grapefruit, as well.)  It adds a caramel-like sweetness when cooked on the barbecue.  If you don't have any sherry in the pantry you can use white or rosé wine or 1tbs more sherry vinegar.

2 - 4 turkey cutlets, depending on size, 12oz (360gr) total weight
3 tbs orange marmalade  substitute 2 tbs orange juice or 1 tbs lemon juice and 1 tbs honey
2 tbs sherry
1 tbs sherry wine vinegar
1 tsp soy sauce
2 tbs olive oil
1 tsp dried rosemary

Whisk together all ingredients (except turkey).  Pour over turkey and let marinate for 10 - 15 minutes.  Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done, basting before turning with marinade.  OR sauté in nonstick skillet for 4 - 6 minutes a side or until done.  Remove and serve.

Basmati Rice with Herbs                                     Preparation and cooking time:   20 minutes
    Simple, fragrant, fluffy rice - vary the herbs to fit the main course.

1/2 Basmati rice
1 tsp butter
1/2 cup chicken stock,  (4oz, 120ml)
1/2 cup water
1 tbs fresh snipped chives   substitute 1 tsp dried
1 tbs fresh snipped parsley  substitute 1 tsp dried

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock or water and herbs.  Cook rice for 15 - 20 minutes.  When done fluff with a fork and serve.

Stir-Fried Carrots and Mangetout                Preparation and cooking time:   20 minutes
   Remember canned Peas and Carrots?  This isn't it....  Stir-frying is a method of cooking, not a cuisine. Nothing says we can't use maple syrup rather than soy sauce as our flavoring.

1 - 2 carrots
2oz (60gr) snow peas, mangetout, sugar snap peas
2 green onion  
1 tbs olive oil
2 tbs chicken stock
2 tsp maple syrup  substitute honey or brown sugar

Cut carrots into matchsticks.  Slice green onions.  Trim snow peas, cutting off the stem end.  Slice diagonally into wide strips if large.  Heat oil in a nonstick skillet over medium-high heat.  Add carrot and onions; stir-fry about 5 minutes.  Add snow peas and stir-fry another 3 minutes.  Add maple syrup and chicken stock, reduce heat to low, cover and simmer 3 minutes.  Uncover and cook off any liquid.  Carrots should be just tender.  Serve.

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors,
small bowl, whisk, dish for marinating, small
saucepan with lid, medium skillet, barbecue grill

Make marinade for turkey
Spoon marinade over turkey
Light / turn on barbecue grill
Sauté rice in butter
Add stock to rice, cover and cook

Cut carrots
Trim, slice onions, mangetout
Start to cook turkey
Sauté carrots, onions
Snip herbs
Add mangetout to skillet, sauté
Turn turkey
Finish rice
Finish vegetables
Remove turkey, serve all