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Menu Plan for Winter I: Week 8, Friday

Pimientos Stuffed with Ham and Chevre
Red-Cooked Salmon with Peanut Sauce
Fried Rice with Broccoli

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       I get whole pimientos or pimentos, but roasted red peppers would work as well.  Use any that are left in the lasagne on Sunday.  The rest of the goat cheese will be used on Wednesday.

Pimientos Stuffed with Ham and Chevre

Total time: 20 minutes
   This is a simple, stuffed pepper, using pantry / refrigerator staples - at least, their staples at our house....

 Ingredients:

• 2 whole pimientos
• 3oz (90gr) soft goat cheese (chevre) 2/3 of one of the square containers of soft cheese (Chevraux or Chavrie)
• 1/2 tsp garlic powder
• 2 slices Prosciutto, Serrano, Bayonne or other dry-cured ham
• Tomato Sauce:
• 8oz (240ml) tomato sauce
• 2 shallots
• 1 clove garlic
• 1 tbs olive oil
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 tsp Balsamic vinegar

 Instructions:

• Pimentos:
• Drain the pimientos.
• Roughly chop the ham.
• Combine the ham, garlic powder and goat cheese.
• Stuff the pimientos with the chevre mixture and put in a baking dish just large enough to hold them.
• Bake in a 400F (200C) for 15 minutes.
• Tomato Sauce:
• Finely chop shallots and garlic.
• Heat oil in small sauce pan over medium heat. Add shallots and garlic and sauté until tender, about 5 minutes.
• Add the remaining ingredients and bring to a boil over medium heat. Reduce heat, cover and simmer for 5 minutes.
• Put in blender and purée until smooth.
• To serve:
• Spoon some tomato sauce on two small plates, top with a Pepper and serve.

Red-Cooked Salmon with Peanut Sauce

Total time: 25 minutes
     'Red-cooked' refers to a Chinese technique of poaching or braising in soy-sauce based liquid. Salmon is not a typical fish in Chinese cuisine but it worked very well.

 Ingredients:

• 2 salmon fillets,  12oz (360gr) total weight
• 1/4 cup (2oz, 60ml) soy sauce
• 1 tbs minced ginger
• 2 tbs red wine vinegar
• 1/2 cup (4oz, 120ml) water
• Peanut Sauce:
• 3 tbs peanut butter
• 1 tbs soy sauce
• 2 tbs sherry
• 1/4 tsp garlic powder
• 1/4 tsp chili powder

 Instructions:

• Salmon:
• Add the soy sauce, ginger, vinegar and water to a skillet just large enough to hold the salmon easily.
• Add the salmon, curved side down, cover and bring to a simmer.
• Simmer slowly, bubbles barely breaking the surface, for 15 minutes, carefully turning the salmon half way through.
• At this point salmon should be cooked through, flesh opaque.  If not simmer another 3 - 5 minutes.
• Remove from heat and let rest, covered until ready to serve.
• Peanut Sauce:
• Combine all ingredients in a small bowl and whisk until smooth.
• To serve:
• Remove salmon to plates, spoon sauce over and serve.

Fried Rice with Broccoli

Total time: 30 minutes 
   Traditional Fried Rice is made with cold, leftover white sticky rice.  This is a variation using fresh Basmati and Broccoli.  The scrambled egg stays with the tradition.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) chicken stock
• 4 - 6 green onions (scallions)
• 1/2 head medium - large broccoli
• 1 egg
• 2 tsp sesame oil
• 2 tsp olive oil
• 1 tbs soy sauce
• 1 tbs sherry

 Instructions:

• Cook rice in stock until done.
• Remove from heat and uncover to cool slightly.
• Cut broccoli into small florets and stem pieces.
• Put broccoli into a large nonstick skillet with 1/4 inch of water.  Bring to a simmer, cover and cook 5 minutes.
• Remove broccoli to plate, drain skillet.
• Clean green onions: slice off the root, remove 1 layer of skin.  Slice into 1/3" (1cm) long pieces.
• Put egg into a small bowl and lightly beat with a fork.
• Heat half of the oils in the skillet over medium-high heat.
• Add egg and scramble.  Remove to a plate.
• Heat remaining oils, add onions, broccoli and stir-fry 5 minutes.
• Add rice, soy sauce and sherry.  Stir well to combine and stir-fry for 5 minutes.
• Break scrambled egg into chunks, stir into rice and serve.

Cooking Schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium skillet, large skillet with lid, small saucepan with lid, small saucepan, blender, baking dish, 3 small bowls, whisk, fork Turn oven on, 400F (200C) Cook Basmati Chop shallots, garlic, for tomato sauce, sauté Trim, cut broccoli Mince ginger Add remaining ingredients for sauce, simmer Open, drain pimentos / peppers Chop Prosciutto Mix Prosciutto, chevre, stuff pimentos Put pimentos in baking dish, bake Put ginger, soy sauce, vinegar, water in skillet Add salmon, cover, bring to simmer, cook Put broccoli in skillet, add water, cook Purée tomato sauce, keep warm

Trim, slice green onions Remove broccoli, drain, set aside Make peanut sauce Turn salmon Uncover rice, fluff, allow to cool slightly Beat egg Heat oils in skillet, add egg, scramble Remove egg, add remaining oils Add broccoli, onion, stir-fry Remove pimentos when done Add rice, soy sauce, sherry to skillet, stir-fry Spoon sauce on 2 plates, top with Pimento Cover rice, remove from heat Remove salmon from heat Serve pimentos Done? Reheat rice, stir well Remove salmon, plate, spoon sauce over Add egg to rice, stir well Serve, enjoy

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