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Cooking time: 55 minutes for menu Cooking schedule: see below for instructions
This is the first soup of the season, and an easy one. Make the popovers while it simmers. Leftovers on Tuesday. Add the rest of the chickpeas and tomatoes from Saturday.
Bean and Barley Soup Preparation and cooking time: 45 minutes10oz (300gr) sausage
1 cup quick-cooking barley
15oz (450gr) whole tomatoes
15oz (450gr) red beans
15oz (450gr) white beans
3 ribs celery
2 carrots
1 onion
2 cloves garlic
1 tbs olive oil
6 cups (48oz, 1440ml) chicken stock
1 tsp basil
1 tsp oregano
1 tsp paprika
Fry sausages in a large skillet, browning nicely. Remove and slice, .5" (1.5cm) thick.
Roughly chop onions and celery. Slice carrots, cutting in half if rounds are too big. Mince garlic. Roughly chop tomatoes, reserving all juices. Drain and rinse beans.
Heat oil in medium pot or Dutch oven. Add onion, celery, carrot and garlic, sauté until tender. Add all remaining ingredients, except sausage, cover and simmer 30 minutes. Add sausages and simmer 5 minutes longer. Serve.
muffin pan for 6 normal size muffins
2 eggs
1 cup flour
1 cup milk
pinch of nutmeg (optional)
pinch of salt (optional)
Butter muffin pan - even if it is nonstick but not if it's silicone. Lightly beat eggs with fork or hand whisk. Add remaining ingredients and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers. Ladle into muffin pan - cups should be 1/2 - 2/3 full. Put into preheated 450F (230C) oven for 25 minutes. After 25 minutes turn temp down to 350F (180C) and continue baking 15 minutes more until nicely browned. Remove and serve.
Cooking Schedule:
55 minutes for menu |
Add remaining ingredients, whisk |
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