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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Easy dinner with an Asian twist tonight. We'll be using the butternut squash twice more.
Sesame Crusted Salmon Preparation and cooking time: 20 minutes2 salmon fillets or steaks, 12oz total weight (360gr total)
2 tbs sesame seeds
2 tsp soy sauce
2 tsp sesame or walnut oil
1 tsp brown sugar
1/4 tsp ground ginger
Mix soy sauce, sesame oil, ginger and brown sugar in a small bowl, whisking until sugar and ginger are dissolved. Put salmon on a baking sheet with a lip. Divide soy mixture and spoon over salmon, coating evenly. Sprinkle sesame seeds on top of each filet, pressing them in lightly. Bake in 400F (200C) oven for 15 - 17 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine. The sesame coated top should be a golden brown when done. Remove and serve.
Note: For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. Then wrap the whole mess up and toss.
Oriental Orzo Preparation and cooking time: 25 minutes1/2 cup orzo
1 1/4 cups (10oz, 300ml) chicken stock
4 tsp soy sauce
1 tsp brown sugar
2 tsp sesame oil - or walnut oil
2 tsp sesame seeds
Put orzo, brown sugar, soy sauce and stock in a small pan and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally, 15 - 20 minutes. All stock will be absorbed. Stir in sesame oil and seeds and serve.
Sautéed Butternut Squash, Oriental Style Preparation and cooking time: 20 minutes12oz (360gr) butternut squash 2 - 3 cups small chunks, use the 'bowl' end
1/2 onion
1 tbs soy sauce
1 tsp olive oil
1 tsp sesame or walnut oil
Slice butternut squash, (.5", 1.25cm) then cut into bite-size pieces. Roughly chop onion. Heat oils and soy sauce in a large, nonstick skillet over medium heat. Add squash, onions and sauté 15 minutes, until squash and onions are nicely browned. Serve.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
Cooking Schedule: 30 minutes |
Make sauce for salmon |
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