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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The veal scallops are browned quickly then braised for a few minutes and served with a crunchy garnish. Substitute thin turkey or pork cutlets if you prefer.
Veal with Crisp Shallots and Prosciutto Preparation and cooking time: 30 minutes
The tender veal scallops cook quickly and are finished with a light white wine sauce and topped with crisp shallots and Prosciutto.
12oz (350gr) veal cutlets, thinly sliced
3 shallots
2 slices prosciutto
1/2 cup (4oz, 125ml) white wine
1/4 cup (2oz, 60ml) chicken stock
2 tsp olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Peel and thinly slice shallots. Cut Prosciutto into thin strips. Heat oil in skillet, add shallots, and sauté until tender and translucent, about 5 minutes. Add Prosciutto strips and sauté until shallots and Prosciutto are brown and crisp, about 10 minutes longer. Remove and set aside.
Add veal and quickly brown on both sides, about 1 1/2 minutes each. Add white wine, chicken stock, reduce heat and simmer 10 minutes. Dissolve cornstarch in water. Increase under skillet. Remove veal to a small platter. Add cornstarch to skillet and stir until thickened. Spoon sauce over veal, top with shallots and Prosciutto and serve.
2 medium potatoes, (12oz, 350gr)
3oz (90gr) feta cheese
2 tbs dried chives
1 egg
2 tsp milk substitute 1 tsp chicken stock or water
1 tbs olive oil
Peel the potatoes cut into chunks. Cook in rapidly boiling water until very tender, 12 - 15 minutes. Drain the potatoes and mash with a fork or potato masher. Spread the mashed potatoes on a plate to cool for 5 minutes.
Cut or crumble feta into small pieces (pea size).
In medium bowl whisk egg, milk and chives. Add potatoes and mix well. Stir in feta. Divide into 4 equal portions. Heat oil in large nonstick skillet. Add potato portions, forming into patties in the skillet, about 1/2" (1.25cm) thick. Fry until brown on one side, about 7 minutes. Turn and brown the other side. Remove and serve.
Broccoli Gratin Preparation and cooking time: 35 minutes
A simple preparation but the combination of mustard and cheese adds a creamy-sharp flavor to the broccoli. This can be made ahead and quickly reheated in the oven.
1/2 medium head broccoli
1/4 cup (1oz, 30gr) shredded cheese
1/4 cup dry bread crumbs
1 tbs olive oil
2 tsp Dijon-style mustard
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 10 minutes or until done. Remove from pan and set aside.
Mix cheese with bread crumbs. In medium bowl mix oil and mustard. Add broccoli and toss well to coat. Put broccoli in a small baking dish. Sprinkle with cheese mixture and bake, uncovered, at 400F (200C) until hot and golden, about 10 minutes. Serve.
Cooking Schedule: 40 minutes for menu |
Crumble feta, add, stir |
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