Menu Plan for the week of Oct. 4, 2013: Wednesday's Recipes
Turkey Cutlets with Creamy Mushroom Sauce
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
Sauté mushrooms, cumin