Menu Plan for Spring I: Week 8, Thursday
Salisbury Burgers
Pasta with Cannellini Sauce
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The vegetables are in the pasta sauce - easy dinner.
Salisbury Burgers
Total time: 30 minutes
Similar to the oft-dreaded 'Salisbury Steak', only much, much better. Finished with a red wine and mushroom sauce.
Ingredients:
- 12oz ground beef (360gr mince)
- 1 medium onion
- 2 ribs celery
- 4oz (120gr) mushrooms
- 2 tbs dry bread crumbs
- 1 tsp paprika, divided
- 1/2 tsp oregano
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 cup (4oz, 120ml) red wine
- 2 tbs tomato paste
- 2 tsp olive oil
Instructions:
- Chop onion, celery.
- Finely chop 2 tbs each of the onion and celery.
- Trim mushrooms and thickly slice.
- Finely chop enough of the sliced mushrooms to equal 4 tbs.
- Put the finely chopped 4 tbs mushrooms, 2 tbs onion, 2 tbs celery, bread crumbs, 1/2 tsp paprika, marjoram and beef in a large bowl and mix well.
- Form into 2 patties.
- Heat oil in a large nonstick skillet over medium heat.
- Add the burgers and sauté, 5 - 7 minutes per side, turning carefully.
- Remove, cover to keep warm.
- Add remaining mushrooms, onions, celery, paprika to skillet and sauté about 5 minutes or until tender.
- Add beef stock, red wine, tomato paste and stir well.
- Return patties to pan, reduce heat and simmer 5 minutes to blend flavors and heat patties.
- Serve.
Pasta with Cannellini Sauce
Total time: 25 minutes
White beans make a wonderful creamy sauce, without the cream and lots of cheese. I also use this with filled pasta (ravioli) in which case, I leave out the cheese in the sauce.
Ingredients:
- 1 cup (3.3oz, 95gr) pasta, penne, rigatoni
- 1 cup (8oz, 240gr) white beans (cannellini)
- 1 shallot
- 1 clove garlic
- 1 tbs olive oil
- 1/4 cup (2oz, 60ml) white wine
- 1/2 cup (4oz, 120ml) chicken stock
- 1/2 cup (2oz, 60gr) shredded cheese I used Cheddar
- 1/2 tsp thyme
Instructions:
- Cook pasta according to package directions.
- Chop shallot, mince garlic.
- Heat oil in a medium saucepan.
- Add shallot, garlic and sauté until tender.
- Add beans, wine and chicken stock.
- Bring to a boil and simmer 5 minutes.
- Remove and purée in blender or with immersion blender.
- Return to heat, stir in thyme and bring to a simmer.
- When pasta is ready put into bowl.
- Remove sauce from heat. Stir in half of the cheese and pour over pasta.
- Sprinkle with remaining cheese and serve.
Cooking schedule: 30 minutes |
Sauté shallot, garlic |
