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Cooking time: 45 minutes plus 20 earlier Cooking schedule: see below for instructions
One zucchini, divided in half, probably would have been enough for a first course. I decided to do one per person... I liked the presentation better, and it served as the vegetable, as well. You could use 1 medium regular zucchini.
Stuffed 8-Ball Zucchini (Courgette) Preparation and cooking time: 40 minutes2 small, round "8-ball" zucchini (courgette), about 150gr (5oz) each
1 medium tomato
1 clove garlic
1 tsp dry bread crumbs
1 tsp Parmesan, grated
1/2 tsp paprika
1/2 tsp dried basil
4 tbs (1oz, 30gr) shredded cheese
Cut the stem end off of the zucchini. With a small spoon scrape out the seeds and flesh from the center, leaving a shell about 3/8" (1cm) thick. If they don't sit flat slice a bit off the bottom.
Chop the tomato into small chunks. Mince garlic. Put the tomato, garlic, paprika, basil, Parmesan and bread crumbs into a small bowl and mix well. Spoon tomato mixture into the zucchini, pressing it in to fill. Put the zucchini into a small baking dish, cover with foil and bake, 400F (200C) for 20 minutes. Remove from oven, uncover and carefully sprinkle cheese on top. Return to oven and bake until cheese starts to brown, about 10 minutes longer. Remove and serve.
2 beef tenderloin steaks (fillet mignon), 6oz (180gr) each
2 - 4 slices bacon - enough to wrap around each steak
1 tsp garlic powder
1/2 tsp salt
1 tsp chili powder
1/2 tsp black pepper
Wrap bacon around steaks and secure with toothpicks. Mix remaining ingredients and rub on both sides of steaks. Grill on barbecue over high heat 3 - 5 minutes per side. If you like rare, remove after two minutes per side, make a small slit in one and check. If not done to your liking return for another 1 - 2 minutes per side. Remove from heat and serve - removing bacon is optional...
Note: Could be broiled for roughly same amount of time - mind the bacon.
2 medium potatoes
1 medium sweet or regular onion
4oz (120gr) Gruyère cheese or any flavor you like
olive oil
1/2 tsp dried rosemary
aluminum foil - heavy duty (or use a double sheet)
Thinly slice potatoes, onions (cut in half first) and cheese - about 1/16 inch.
Lightly oil 2 square (as long as the package is wide) sheets of aluminum foil. Place 2 slices of potato side by side, place an onion slice halfway on the potatoes in the middle and 1 slice of cheese on the onion slice. Overlap 2 more potato slices, onion and cheese - repeating until you have used 1 potato and half the onion and cheese - or until you think you have enough. You should end up with 2 rows of vegetables - 2 potato slices wide and about 5 inches long. Sprinkle rosemary over the top. Fold foil over, the 2 long sides first then the short (don't worry about a tight wrap - we want steam to escape). Repeat with the other potato.
Cook packets on barbecue grill for 25 - 30 minutes. Do NOT turn over. When done, potatoes and onions should be cooked through and the cheese will have melted and formed a golden crust under the potatoes. To serve carefully slip spatula under cheese - trying not to tear the foil and to maintain the shape of the potato/onion packet. Lay on plates and enjoy!
Note: Can be baked at 400F for 30 minutes - just put packets on rack in middle of oven... you won't get the nice, crispy cheese, though.
Cooking Schedule: 45 minutes |
Assemble potato packets, cook |
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