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Menu Plan for the week of Oct. 25, 2013:  Thursday's Recipes

Beef Patties with Mushrooms
Roasted Potatoes and Butternut Squash

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     This should finish the squash and the mushrooms.

Beef Patties with Mushrooms                          Preparation and cooking time: 30 minutes
    Use wild or exotic mushrooms if you can.  It's the season and we may as well take advantage.  But even the plain white button or brown cremini will make a delicious sauce.

12oz ground beef (360gr mince)
1 onion
4oz (120gr) mushrooms
1 clove garlic
1 tbs oil
2 tbs bread crumbs
1 tsp basil
1 tbs beef stock
1 tbs ketchup
1 tbs soy sauce
Sauce
1/3 cup (3oz, 90ml) beef stock
2 tsp Dijon mustard
1/3 cup (3oz, 90gr) ketchup

Finely chop onion, mince garlic. Finely chop about 1/4 of the mushrooms.  Thickly slice the rest.   In large nonstick skillet over medium heat sauté 1/2 the onion, the garlic and chopped mushrooms about 5 minutes or until tender.  Remove from heat and set aside.  Put bread crumbs, basil, 1 tbs ketchup, soy sauce, and 1 tbs stock in medium bowl and mix well.  Add the beef and sautéed onion mixture.  Mix well - hands work best, and form into 4 patties. Return the skillet to medium heat. Add the burgers and sauté, 5 - 7 minutes per side.  Remove, cover to keep warm.  Add mushrooms and remaining onion to skillet and sauté about 5 minutes or until tender.  Add beef stock, mustard and ketchup to pan and bring to a boil, stirring to mix well.  Return patties to pan.  Reduce heat and simmer 5 minutes to blend flavors and heat patties.  Serve. 

Roasted Potatoes and Butternut Squash          Preparation and cooking time: 40 minutes 
     In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.

10oz (300gr) butternut squash,  about 2 cups
2 medium potatoes,  about 10oz (300gr) total  
1 tbs olive oil
1 tsp white Balsamic vinegar
1/4 tsp sea salt

Cut the squash into large bite-size chunks (1 X .5 X .5",  2.5 X 1 X 1 cm).  Slice potatoes in half the long way, then in half again; then slice in half or thirds the short way. Mix salt, oil and vinegar in a bowl.  Add squash, potatoes, and toss well to coat.  Spread vegetables on a baking sheet and roast for 30 minutes, 400F (200C). 

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 chunks and smaller pieces.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, medium bowl (used 2X), baking sheet Turn oven on 400F (200C) Cut squash, potatoes Mix salt, oil, vinegar, add squash, potatoes, stir Put squash, potatoes on baking sheet, bake Trim mushrooms Finely chop 1/4 mushrooms Slice remaining mushrooms Chop onion Mince garlic

Sauté chopped mushrooms, 1/2 onion, garlic Remove onion, mushroom, garlic Mix ingredients for patties, add beef/veg, mix well Make patties, sauté Mind the potatoes, squash Turn patties Remove patties to plate, cover with lid Add onion, mushrooms to skillet, sauté Add stock, mustard, ketchup, stir well Return burgers to skillet, heat     Pause a minute.... Put patties on plate, spoon mushrooms sauce over Remove potatoes, squash Serve

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By Katie Zeller

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