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Menu Plan for Winter I: Week 6, Friday
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Daily Recipes:
Cream of Celery Soup
Crusted Sole
Orzo Florentine
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
An easy dinner for the end of the week. The sole and orzo are in the oven while you have the soup; just remove and serve.
Cream of Celery Soup
Total time: 25 minutes
This is vastly different then the stuff in the can. The potato gives it the creaminess, with just a bit of milk to finish to give it a velvety texture. The green pepper enhances both the color and the flavor.
Ingredients:
- 1 medium onion
- 4 large or 5 medium ribs celery
- 1 smallish potato
- 1/2 green bell pepper
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1 tsp Herbes de Provence
- 1/4 cup (2oz, 60ml) milk
- 1 tbs butter
Instructions:
- Chop onion and celery.
- Peel and roughly chop the potato.
- Cut 3 paper thin slices from the green pepper, cut the slices into thirds and set aside for garnish. Chop the remainder.
- Heat butter in a medium saucepan. Add onion, celery, green pepper; sauté until onion is tender and transparent, about 5 minutes.
- Add potato, herbs and stock. Bring to a boil, cover, reduce heat and simmer until vegetables are done, about 15 minutes.
- Purée in blender or use an immersion blender.
- Add milk and gently reheat. Do not boil.
- Ladle into soup plates, garnish with reserved sliced green pepper and serve.
Crusted Sole
Total time: 15 minutes
Sole is a delicate, flavorful fish. Here it has a light coating of crumbs.... Not so much as to overwhelm it.
Ingredients:
- 2 - 4 sole filets about 12oz (360gr) total weight
- 1/3 cup bread crumbs
- 1/2 tsp Herbes de Provence
- olive oil
Instructions:
- Lightly oil a baking sheet large enough to hold he fish in a single layer.
- Put the crumbs and Herbes on a plate and combine well.
- Dip both sides of fish in the crumbs and lay on the baking sheet.
- Drizzle with a bit more oil.
- Bake, 375F (190C) for 10 - 12 minutes, until fish are golden.
- Remove and serve.
Orzo Florentine
Total time: 40 minutes
Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.
Ingredients:
- 8oz (240gr) frozen spinach
- 1/3 cup (3oz, 90gr) orzo
- 2 shallots
- 2 tsp butter
- 2/3 cup plus 2 tbs (6oz, 180ml) chicken stock
- 1/2 tsp marjoram
- 1/2 tsp basil
- 1/4 cup (1oz, 30gr) grated Parmesan
- 1/4 cup (1oz, 30gr) shredded cheese
Instructions:
- Finely chop shallots.
- In small saucepan over medium heat sauté shallots in butter for 5 minutes.
- Add orzo and sauté 1 minute.
- Add stock and herbs, cover and simmer until done, 15 - 20 minutes. All stock will be absorbed.
- Thaw spinach and squeeze out excess moisture.
- When orzo is done add the spinach and shredded cheese. Stir well to combine.
- Pour into a lightly oiled glass baking dish, just large enough to hold it.
- Sprinkle with Parmesan and bake at 375F (190C) until it starts to brown; about 15 minutes.
- Remove and serve directly from baking dish.
Cooking Schedule: 40 minutes |
Cut potatoes, add to soup |
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