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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Dinner from leftovers ....
Beef Braised in Chianti, leftovers Time: 10 minutes
leftover Beef Braised in Chianti
Cut beef into smaller pieces. Gently reheat beef with leftover sauce. Serve over Mashed Potato Patties.
Garlic Mashed Potato Patties Preparation and cooking time: 20 minute s1 1/2 - 2 cups leftover garlic mashed potatoes
1 egg
1 tsp dried chives
1 tsp dried parsley
1 - 2 tbs milk or yogurt
1 tbs olive oil or butter
Lightly whisk egg in a medium bowl. Mash potatoes with a fork so they are not stiff. Add mashed potatoes, herbs to egg and mix thoroughly. Add 1 tbs milk or yogurt. If they are very stiff add a bit more, otherwise do not. Heat oil in large nonstick skillet over medium-high heat. Dividing potato mixture into fourths, spoon into hot skillet and shape into patties with the back of the spoon. The patties should be about an inch thick (2.5 cm). Sauté 10 minutes on each side, turning once. They should be nicely browned. Be careful turning them so they don't break apart - if they do, just pat them back together. Serve hot.
Butternut Squash with Bacon and Sage Preparation and cooking time: 40 minutes12oz (360gr) butternut squash
2oz (60gr) bacon, 2 - 3 slices
8 - 10 fresh sage leaves substitute 1 tbs dried
1/3 cup (3oz, 90ml) chicken stock
1 tsp olive oil
Fry bacon until crisp. Remove, drain on paper towels for a minute, then crumble.
Cut squash into slices about 1/4" (.6cm) thick. Snip sages leaves. Lightly oil the bottom of a baking dish large enough to hold the squash. I used an 8" (20cm) round glass dish. Make a layer of 1/3 of the squash slices. Sprinkle with 1/3 bacon and 1/3 sage. Repeat twice. Pour chicken stock over the top, cover and bake for 25 minutes, 400F (200C). Remove and serve.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
Cooking schedule: 40 minutes |
Pour stock over, bake |
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