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Menu Plan for Summer I: Week 2, Sunday
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Daily Recipes:
Grilled Chicken Thighs
Warm Potato Salad with Green Beans
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
This potato salad is based on the more traditional Hot German Potato Salad. It's for two meals.
Grilled Chicken Thighs
Total time: 40 minutes
We marinated the thighs while the grill heated, then made a basting sauce with the marinade. Leave the skin on for cooking, remove or not before eating.
Ingredients:
- 4 chicken thighs
- Marinade:
- 2 tbs lime or lemon juice fresh if you have it
- 1 tbs white Balsamic vinegar
- 2 tbs olive oil
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- Basting Sauce:
- reserved marinade
- 2 tbs ketchup
- 2 tsp soy sauce
- 1/2 tsp cumin
- 1/2 tsp paprika
Instructions:
- Chicken Thighs:
- Mix all ingredients for marinade, spoon over thighs and let marinate for 10 - 15 minutes.
- When ready to cook, remove thighs and reserve marinade.
- Cook thighs on barbecue grill for 25 minutes, turning once or twice.
- Basting Sauce:
- Heat reserved marinade in a small saucepan.
- Add ketchup, soy sauce, cumin, paprika and bring to a boil.
- Reduce heat and simmer 5 minutes.
- Start basting the thighs 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.
Warm Potato Salad with Green Beans
Total time: 30 minutes
Bacon and cider vinegar add the traditional flavors of Hot German Potato Salad. The green beans and celery round it out, making it a great accompaniment to grilled meats. Serve warm or room temp... Or even right from the fridge!
Ingredients:
- 4 potatoes, medium enough for 2 meals
- 10oz (300gr) green beans
- 1 large onion
- 1 cup chopped celery, 2 - 3 ribs
- 4 slices bacon
- 1/2 cup (4oz, 120ml) beef stock
- 1/3 cup (3oz, 90ml) cider vinegar
- 1 tbs cornstarch (corn flour, maizena) dissolved in 1 tbs water
Instructions:
- Put a large saucepan, with a steamer basket inside and an inch of water, on the burner; 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.
Cooking Schedule:
40 minutes for menu |
Chop celery |
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