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


spanokopitta
Spanokopitta

lemon chicken
Roast Chicken with Lemon 

lyonaise potatoes
Potatoes Lyonaise

cauliflower
Cauliflower with Butter and Herbs

 

Menu Plan for the week of Oct. 18, 2013:  Saturday's Recipes

Spanokopitta
Roast Chicken with Lemon
Potatoes Lyonaise
Cauliflower with Butter and Herbs

Cooking time:  80 minutes for menu (30 min. break)    Cooking schedule: see below for instructions

      If phyllo is frozen (try to get fresh) remember to thaw earlier.  It keeps a week in the fridge, well-wrapped or refreeze. This is the easiest (and one of the best) Roast Chicken recipes you'll find anywhere. You can save the leftover chicken for the risotto (or eat it and use a chicken breast).

Spanokopitta                                                    Preparation and cooking time:   30 minutes
    This classic Greek pie is similar to a strudel.  Made with cooked spinach, feta and herbs; baked to a golden brown; it is a lovely first course.  They can be made smaller for finger food and the recipe easily expands to serve more. 

6oz (180gr) frozen spinach, thawed and squeezed dry
2 sheets of phyllo dough 
4oz (120gr) feta cheese
1 tbs dried parsley
1 tbs dried dill (weed)
1 tbs olive oil
1/4 cup tomato sauce, room temperature

Thaw spinach, squeeze dry and put into a bowl.  Add feta, mash it with a fork and mix into spinach.  Add herbs.  Mix well and divide in half. 
Remove 1 sheet of pastry and re-wrap the rest.  It's important to keep filo covered at all times or it will dry out very quickly.  Lay the sheet out flat and lightly brush all over with olive oil.  Fold filo in half the long way.  Brush top layer with oil.   Take one corner of the filo and lightly fold it so that the corner touches the opposite side.  Do not actually make the fold.  We just want to determine the placement of the spinach.  It will form a triangle.  Unfold it and place half of the spinach on the half of the triangle that will be the 'bottom'.  Now make the fold, taking the corner to the opposite side.  Continue to fold over and over, maintaining the triangle, like a flag.  (It will make sense when you are doing it)  You will end up with a nicely sealed triangle.  Brush the top and bottom with olive oil and place on a baking sheet.  Repeat with the rest of the spinach.  Bake at 400F (200C) for 15 - 20 minutes, until the pastry is golden brown. 
To serve: Spoon half the tomato sauce (2 tbs) onto each of 2 plates.  Lay a Spanokopitta next to the sauce, garnish with some olives if you have them and serve.

Roast Chicken with Lemon                    Preparation time: 10 minutes - cooking 80 minutes
  
This is the easiest chicken recipe I have ever seen; and also one of the best.  The skin puffs up, away from the chicken which is rather interesting. The chicken  is moist, tender and lightly flavored with lemon.  The gravy is excellent!

1 whole roasting chicken
2 small lemons, preferably thin-skinned and juicy
     for a thicker sauce:
1 cup (8oz, 240ml) chicken stock
1 - 2 tbs cornstarch (maizena)

Clean the chicken.  Roll the lemons on the counter with your hand a few times, pressing lightly.  With a toothpick prick the lemons all over, 20 - 25 times.  Put the lemons inside the chicken.  With kitchen string (or whatever) tie the legs together.  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.)  Do not salt, butter, oil or anything else. 
Put breast side down in a roasting pan and roast at 350F for 30 minutes. 
Turn the chicken over and roast for 30 minutes. 
Turn the oven to 400F and roast for 20 - 25 more minutes.  Skin should be golden brown and puffy.  Remove, let rest for 5 - 10 minutes, then carve and serve with pan juices. 
For a thicker sauce/gravy:  Pour 1/2 cup chicken stock into the roasting pan.  Scrape up any brown bits and pour it all into a small saucepan.  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.  Serve with chicken.

Potatoes Lyonaise                                                       Preparation and cooking time:   40 minutes
    These are incredibly easy and delicious, and pair well with flavorful fish and chicken.  They absorb the chicken stock at the end, giving them a bit of a syrupy glaze.   

2 medium potatoes
1 medium onion
1 clove garlic
2 tsp butter
2 tsp olive oil
1/4 cup (2oz, 60ml) chicken stock

Peel onion, cut in half and slice thinly.  Peel and chop garlic.  Sauté onion and garlic in medium nonstick skillet in 2 tsp butter until lightly golden, about 10 minutes.  Cut potatoes in quarters lengthwise, then slice thinly.
Remove onions and garlic from pan.  Add 2 tsp oil, potatoes and sauté until golden, turning often with spatula, about 20 minutes.  When potatoes are golden, return onion and garlic to pan, add chicken stock, cover and simmer until stock is absorbed, 5 - 10 minutes.  Serve.

Cauliflower with Butter & Herbs                       Preparation and cooking time: 30 minutes
    Often, simple is best!  The first time I tasted cauliflower (my mother never fixed it) I was convinced it tasted just like sweet corn.  Plain, with butter, is still my favorite way to eat it.

1/3 head cauliflower   enough for 2 persons
2 tbs butter
1 tsp dried basil

Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender.  Remove and drain water from pan.  In same pan melt butter.  Add herbs, sauté lightly. Pour over cauliflower and serve - adding salt & pepper if desired.

Cooking Schedule: 80 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
roasting pan, baking sheet, medium bowl, dish to thaw
spinach, pastry brush, medium saucepan, steamer
basket, lid, medium skillet / lid, foil, small saucepan

Thaw spinach, filo if needed
Turn oven on, 350F (175C)
Prepare chicken
Roll lemons, prick all over, put inside chicken
Tie chicken, place breast side down, roast
      30 minute break
Back?  Turn chicken, continue roasting
Get tomato sauce from fridge, let warm
Cut cauliflower
Mix spinach, feta, mashing feta
Add herbs, mix, set aside
Slice onion for potatoes, sauté
Mince garlic, add to onion, sauté
Take 1 sheet of filo, brush with oil
Fold, brush with oil
Place spinach, fold completely
Brush both sides of completed triangle with oil

Repeat for other Spanokopitta
Place triangles on baking sheet, set aside
Remove onions, garlic, add potatoes, sauté
Remove chicken, arrange 2 shelves,
Adjust temperature 400F (200C)
Return chicken; Bake Spanokopitta
Turn potatoes
Steam cauliflower
        Wee break while stuff cooks
Turn potatoes
Remove Spanokopitta
Remove chicken, tent with foil, let rest
Keep drippings warm in small saucepan
Add stock for thicker sauce
Reduce heat under potatoes
Serve Spanokopitta, garnished with tomato sauce
      Done?
Turn potatoes, Increase heat, return onion, garlic
Add stock to potatoes, cover, cook
Carve chicken
Dissolve cornstarch if using; Finish sauce
Remove cauliflower, melt butter
Finish all and serve