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Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
I've been having fun with spinach this spring. I use creamy peanut butter, which I always have in the pantry for cooking, for both the sauce and the vinaigrette.
Chicken, Ginger-Peanut Sauce on Spinach Preparation and cooking time: 25 minutes2 chicken breasts, boneless, skinless
6oz (180gr) fresh spinach, for salad
1/2 onion
2 cloves garlic
4 slices fresh ginger
2 tsp oil
2 tsp sesame oil
3 tbs peanut butter
1 tbs soy sauce
1/2 cup (4oz, 120ml) chicken stock
1 tbs sherry vinegar
Roughly chop onion. Mince ginger and garlic. Heat oil in a large, nonstick skillet. Add garlic, onion, ginger and sauté briefly. Add chicken and brown on both sides. Add stock and peanut butter, stirring well to combine. Cover, reduce heat and simmer until chicken is cooked through, about 10 minutes.
Prepare spinach, wash if needed, and spin dry.
When chicken is done, remove to a plate. Spoon 3/4 of the sauce on top and cover to keep warm. Add the vinegar to the remaining sauce in the skillet and stir well. Remove skillet from heat. Add spinach and toss gently to combine with the vinaigrette until just barely wilted. Divide the spinach between two plates, top with chicken and sauce. Serve.
1/2 cup Basmati rice
1 tsp sesame oil
1 tsp butter
1 cup (8oz, 240ml) chicken stock
1 tsp soy sauce
1 tbs dry sherry
1 tbs sesame seeds toasted is nice
Melt butter in small saucepan with sesame oil over medium heat. Add rice and sauté, stirring for 1 - 2 minutes. Add stock, soy sauce and sherry. Cook rice for length of time on package. When done fluff with a fork, add sesame seeds, fluff some more and serve
To toast sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, about 5 minutes.
Cooking schedule: 25 minutes |
Turn chicken |
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