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: 50 minutes for menu Cooking schedule: see below for instructions
You can use a mini-muffin pan for the frittatas to make them 'bite-size' for a cocktail party. Fill the cups half full and bake for 8 - 12 minutes.
Tuna and Caper Mini Frittatas Preparation and cooking time: 35 minutes3oz (90gr) tuna, drained
1 1/2 tbs capers
12 dry-cured Greek or Kalamata olives, roughly chopped
1.5 oz (45gr) cheese Cheddar was used in the photo
3 eggs
butter or cooking spray
olives for garnish if you have them
*Butter or spray a nonstick muffin (tartlet) pan, one that holds 6. I know it sounds redundant to butter a nonstick pan but these will stick if you don't.
Divide the tuna, capers, olives and cheese evenly between the cups.
Crack the eggs into a large bowl and whisk well. Using a ladle or spoon divide mixture evenly between the cups. Bake at 400F (200C) for 12 - 15 minutes or until set.
Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan; they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a garnish of olives or sliced cherry tomatoes, warm or at room temperature.
*Note: if your muffin pan is silicone you do not need to butter it.
2 chicken breasts - boneless, skinless
8oz (240gr) cauliflower, about 1/3 large head
1 medium onion
1 tsp dried tarragon
1 tsp dried thyme
1 tbs olive oil
1/4 cup dry white wine
Cheese Sauce
1/2 cup (4oz, 120ml) chicken broth
1/2 cup (4oz, 120ml) white wine
1/2 cup (4oz, 120gr) Greek or plain yogurt
1 tbs Dijon-style mustard
1 tsp tarragon
1/2 tsp thyme
3/4 cup (3oz, 90gr) shredded Gruyère or other strong cheese
1 tbs butter
1 tbs flour
For chicken: Cut onion in half and slice thinly. Cut chicken breasts in half. In nonstick skillet heat oil over medium-high heat. Add onion and sauté until tender, about 10 minutes. Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown. Add 1/4 cup white wine, cover and reduce heat to low. Simmer for 10 minutes.
For cauliflower:
Cut cauliflower into large florets. Put into a steamer over an inch of water and steam for 10 minutes. Remove from heat and set aside.
For sauce: Shred cheese. Melt butter in small saucepan over medium heat. Add flour and whisk well. Cook flour, whisking, for about 30 seconds. Slowly add wine, then stock, whisking constantly, until thickened. Bring just to a boil, barely. Add yogurt, mustard, herbs and heat through. Stir in cheese and cook, stirring, just until cheese is melted. Remove and keep warm.
To assemble: Get a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table). With a tongs, remove the onions from the skillet and arrange in the middle of the baking dish. Lay the chicken breasts on top and surround with the cauliflower. Pour the sauce over all and bake, uncovered, in 400F (200C) for 20 minutes. Remove and serve.
2 medium potatoes
1 tsp dried rosemary
2 cloves garlic
1 tbs oil
salt - sea salt is nice
Cut potatoes in half (the short way). Put into a saucepan, cover with water (add a pinch of salt) and bring to a boil over medium-high heat. Partially remove cover and continue to cook until barely done - about 15 minutes. Drain, cover with cold water and drain again. Let rest for 5 minutes, (or longer) then cut into slices 1/2" (1.25cm) thick - about 3 slices per half. Mince garlic.
Heat oil over medium-high heat in large, nonstick skillet. When hot add potato slices (placing each flat), rosemary and garlic - sprinkling over potatoes and into oil. Sauté until lightly browned, 6 - 8 minutes. Turn and brown other side. Sprinkle with salt and serve.
Cooking Schedule: 50 minutes for menu |
Mince garlic for potatoes |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe