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Menu Plan and Recipes

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turkey with mushrooms
Sautéed Turkey with Mushrooms

braised potatoes
Braised New Potatoes

spinach
Sautéed Spinach

 

Menu Plan for the week of May 3, 2013: Wednesday's Recipes

Sautéed Turkey with Mushrooms
Braised New Potatoes
Sautéed Spinach

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     Start the potatoes, then have a 15 minute break.  The rest cooks quickly.  Use as much spinach as you have - package sizes vary ;-))

Sautéed Turkey with Mushrooms                  Preparation and cooking time: 20 minutes
   Thin turkey cutlets cook so quickly, I cut these into strips and stir-fried it all.

12oz (360gr) turkey cutlets or tenderloin
4oz (120gr) mushrooms
1 tbs Teriyaki sauce
1 tbs sherry
1 tbs peanut butter
2 tbs chicken stock
1 tbs olive oil

Trim and thickly slice mushrooms.  Cut turkey into large strips.  Heat oil and Teriyaki sauce in a large nonstick skillet.  Add mushrooms, toss to coat thoroughly, and sauté until browned.  Add turkey strips and stir-fry until cooked through. Add sherry, stock, peanut butter and stir until well combined and sauce coats turkey and mushrooms. Serve.

Braised New Potatoes                                           Preparation and cooking time: 35 minutes
      Cooked with onion and bay, and finished with a savory glaze, these make a perfect side dish for spring.

12 - 15 small new potatoes   
1/2 onion
1 bay leaf (laurel)
1 tbs olive oil
1 cup (8oz, 240ml) chicken stock
1 tbs white Balsamic vinegar

Chop onion.  Heat oil in medium nonstick skillet over medium heat.  Add oil, onion and sauté until onion is tender, about 5 minutes.  Leave potatoes whole (should be golf ball size or smaller)  If using larger  potatoes, cut into quarters.  Add bay leaf, potatoes, stock and vinegar.  Cover and simmer until potatoes are just tender, about 20 minutes.  Uncover and continue to cook, stirring occasionally until stock has reduced to a thick, syrupy glaze, about 10 minutes.  Remove and serve. 

Sautéed Spinach                                                    Preparation and cooking time:   10 minutes
   This is quickly done and best if done at the last minute.  A sprinkling of lemon juice and sea salt is all that's needed to let the spinach shine.  The leaves should be barely wilted.

6oz (180gr) fresh spinach
2 tsp dried chives or 1 tbs fresh
1 tsp olive oil
2 tsp good olive oil
1 tbs lemon juice
salt - sea salt is nice, and pepper

Wash and stem spinach if needed.  Drain in a colander.  If you don't feel you need to wash it - do it anyway.  We want a little bit of water on the leaves - what ever is left after draining well - and shake them around a bit, too.  Cut big spinach leaves into strips.  Snip chives if using fresh. 
Heat 1 tsp oil over medium high heat in large nonstick skillet. Add spinach and herbs.  Quickly stir-fry, 1 or 2 minutes.  The spinach should just start to wilt.  Remove.  Drizzle with remaining olive oil, lemon juice, sprinkle with salt, pepper and serve.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors
, 2 medium skillets, medium saucepan, strainer
Chop onion, sauté
Wash potatoes, cut if large
Add potatoes, bay, stock, vinegar to onions
Cover, cook
   Wee break while potatoes cook
Back?
Squeeze lemon half

Trim, slice mushrooms
Cut turkey
Uncover potatoes
Sauté mushrooms
Prepare spinach
Snip chives
Add turkey, sauté
    Pause while everything cooks
Add stock, sherry, peanut butter to turkey, stir
Sauté spinach
Finish spinach, serve all