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Cooking time: 45 minutes for menu 30 baking time Cooking schedule: see below for instructions
Use the leftover chicken from the Roast Chicken on Saturday - or a chicken breast....
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock, you may not use it all
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
Condimenti
1 1/2 cups leftover chicken or 1 chicken breast, boneless, skinless
4oz (120gr) mushrooms
1/2 cup olives green olives I used pimento stuffed
1/2 onion
1 tsp thyme
1 tsp oregano
1 tbs olive oil
Garnish
red pepper coulis
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter; add the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it a few tbs at a time and wait until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter. Drizzle with Red Pepper Coulis. Serve.
Condimenti: Chop onion. Clean and slice mushrooms. Cut chicken into bite-size pieces. Cut olives in half. Heat oil in small skillet. Add onion, mushrooms and sauté until tender. When vegetables are tender and add chicken and herbs. If using raw chicken, sauté until cooked through. Stir in olives, cover, turn heat to low and keep warm until needed.
Garnish
Gently reheat and keep warm until needed.
Note: The risotto will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Individual Apple Crisps Preparation and cooking time: 45 minutes2 medium cooking apples, about 12oz total weight (360gr), depending on the size of your baking dishes
2 tbs brown sugar
2 tbs flour
2 tbs rolled oats substitute 1 tbs more flour
2 tbs chilled butter
1/2 tsp cinnamon
1/4 tsp nutmeg
a bit more butter
Butter individual baking dishes or one small baking dish. Mix sugar, spices, flour and oats. Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles. Peel and slice apples and spread in baking dishes. Sprinkle crumble mixture over apples. Bake 30 minutes at 375F (185C), until top is brown and apples are tender.
Note: If you use individual baking dishes, put them on a baking sheet to make handling easier.
Cooking Schedule:
45 minutes for menu |
Cut chicken |
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