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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Chicken thighs are great for an easy barbecue. We left the skin on for cooking - remove or eat as you choose.
Barbecued Chicken Thighs Preparation and cooking time: 35 minutes4 chicken thighs
1 tsp olive oil
salt, pepper
Barbecue Sauce
1/4 cup ketchup
2 tbs red wine vinegar
1 tbs soy sauce
1 tsp cumin
1/2 tsp dry mustard
1/2 tsp paprika
1 tbs olive oil
Sauce: In a small saucepan gently heat all ingredients for barbecue sauce, except oil. When warm, remove half of the sauce to a bowl. Add oil to the bowl to make the basting sauce.
Chicken: Rub thighs with oil and sprinkle with salt and pepper. Cook thighs on barbecue grill for 25 minutes, turning once or twice. Start basting after 10 minutes and baste 2 - 3 times. They'll be done when they are nicely browned and the juices run clear when pierced with a knife. Serve with remaining barbecue sauce on the side.
2 potatoes, medium
5oz (150gr) green beans
1 small onion
1/2 cup chopped celery, 1 - 2 ribs
2 slices bacon
1/3 cup (3oz, 90ml) beef stock
3 tbs cider vinegar
1 1/2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
Put a large saucepan, with a steamer basket inside and an inch of water in the bottom, on the cook top, medium - high heat. Slice potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly. As you finish slicing add to the steamer basket. Top and tail beans and slice into 1 1/2" (4cm) pieces. Put on top of potatoes. Cover and cook for 10 - 15 minutes after water is boiling or until done. Stick a fork into a bean and a potato and taste to test. Remove from heat, uncover and set aside.
In large nonstick skillet fry bacon, remove when crisp and pour off all but 1 tbs of fat. Add onions and celery, sauté until tender, about 10 minutes. Add stock, vinegar and bring to boil. Dissolve cornstarch in water and slowly stir into stock mixture, boiling until thick. Add cooked potatoes and beans stir gently to combine. Add bacon, crumbled, and stir gently. Put into a serving bowl. Serve hot, warm or room temperature... lots of options.
Cooking Schedule:
35 minutes for menu |
Chop onion, celery |
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