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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
You could use tilapia, walleye, catfish or other filet instead of the sole. The Rice Gratin is assembly only; no pre-cooking making this a very easy dinner.
Fried Green Tomatoes alla Romana Preparation and cooking time: 15 minutes2 large green tomatoes red will work, just on the firm side
1 ball fresh mozzarella
12 fresh sage leaves
3 thin slices Prosciutto or Bayonne or Serrano ham any dry-cured ham
1 egg
1/4 cup flour
1/3 cup corn meal (polenta)
2 tbs olive oil
Cut ham slices in half the short way. Cut 3 1/3 - 1/2" (1cm) thick slices from each tomato (tossing top and bottom). Slice the mozzarella - one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, corn meal in one and the egg, beaten with a fork in the last. Put a large, nonstick skillet on medium - medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then corn meal and place in skillet. Fry 3 - 5 minutes or until brown, turn with spatula and fry for 3 minutes more. After turning place 2 sage leaves, a piece of ham and a slice of mozzarella on top of each tomato, cover the pan and cook for 2-3 minutes - until cheese just starts to melt. Transfer tomatoes to individual plates and serve.
Note: The tomatoes I used were partially red.
Sautéed Sole with Butter and Lemon Preparation and cooking time: 10 minutes2 whole sole, cleaned about 12oz (350gr) total weight or filets
1/3 cup flour
salt & pepper
1 lemon, quartered
3 tbs butter
Put the flour on a plate large enough for the fish to fit. Add salt & pepper to the flour and mix it together. Over medium-high heat melt half of the butter in a nonstick skillet large enough to hold both fish. Rinse fish and pat dry. When butter is sizzling dip both sides of fish (hold it by the tail) in flour and add to pan. Sauté a minute (or 2) on each side depending on size of fish. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand! When nicely browned and done remove to plates. Melt remaining butter in skillet and pour over each fish. Serve with 2 lemon quarters each, to squeeze over top.
Note: If you get sole filets, they will cook even faster. Use a long spatula to turn them carefully.
1/2 cup (3oz, 90gr) quick-cooking brown rice
1 cup (8oz 240ml) chicken stock
1/2 medium head broccoli, app 5oz (150gr) trimmed
1/2 medium onion
1/2 cup (4oz, 120gr) ricotta
1/2 tsp marjoram
1/2 tsp thyme
1/3 cup (1.5oz, 45gr) shredded cheese
Chop onion. Trim broccoli and cut into small florets, with some stem. Mix rice, onion, stock, herbs and ricotta. Put the rice mixture into a baking dish. Arrange the broccoli over the rice, pressing it down firmly. Cover and bake, 400F (200C) for 30 minutes. Uncover, sprinkle with cheese and bake 5 minutes longer, uncovered. Serve.
Cooking Schedule: 40 minutes |
Prepare flour, cornmeal, egg |
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