Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for the week of Oct. 4, 2013: Wednesday's Recipes

Turkey Cutlets with Creamy Mushroom Sauce
Simple Barley
Roasted Butternut Squash

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

      We love turkey cutlets - both the flavor and the fact that they cook in minutes.  This should finish the butternut squash.

Turkey Cutlets, Creamy Mushroom Sauce     Preparation and cooking time: 25 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or use chicken breasts.

12oz (360gr) turkey cutlets 
4oz (120gr) mushrooms
1 tbs Dijon-style mustard
1/2 tsp cumin
1/2 cup (4oz, 120ml) chicken stock
1/4 cup (2oz, 60gr) yogurt
2 tsp olive oil

Trim and slice mushrooms. Heat oil in medium nonstick skillet.  Add cumin, mushrooms and sauté until mushrooms start to brown.  Move to the side and add turkey cutlets.  Lightly brown on each side, about 5 minutes.  Stir in mustard, chicken stock and simmer, uncovered, 5 minutes.  Add yogurt, stir to combine and serve.

Barley                                                                                   Preparation and cooking time:  20 minutes
   Simple, plain, barley.  Sometimes, we just want plain....  Barley is a hearty, nutritious grain; easy to cook and flavorful.  Mine is quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

1/2 cup quick-cooking barley
1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)

Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.  Serve.

Roasted Butternut Squash                                Preparation and cooking time:  30 minutes
    The white Balsamic vinegar emphasizes the sweetness of the squash and along with the rosemary, gives a lovely depth of flavor.

10oz (300gr) (300gr) butternut squash,  about 2 cups
1 tbs olive oil
2 tsp white Balsamic vinegar
1 tsp rosemary

Cut part of the squash into large bite-size chunks (1 X .5 X .5",  2.5 X 1 X 1 cm).   Mix oil, vinegar and rosemary in a bowl.  Add squash and toss well to coat.  Spread squash on baking sheet and bake for 30 minutes, 400F (200C).  Stir/flip once, after 15 minutes.

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: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium bowl, small saucepan with lid, large skillet, baking sheet Turn oven on, 400F (200C) Clean squash if necessary, cut into chunks Mix oil, vinegar, rosemary Add squash, mix, spread on baking sheet, bake Trim, slice mushrooms

Sauté mushrooms, cumin Start to cook barley Add turkey to mushrooms, sauté Stir / flip / turn butternut squash Turn turkey Add mustard, stock to turkey, simmer     Rest while everything finishes Add yogurt to turkey, remove from heat Drain barley if needed Remove squash, Serve it all

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated