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Main Course Menu Plan: Week 11 Fall I
Day 1: Salmon, Smoked Salmon and Spinach Risotto
Total time: 30 minutes
The smoked salmon lends a dinner party note to this risotto; the melted goat cheese makes it incredibly creamy.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 2 tsp dried chives
- 1 tsp dried tarragon
- 1 small onion
- 2 tsp olive oil
- 1/3 cup (1.5oz, 45gr) Parmesan cheese - freshly grated
- Condimenti
- 3oz (90gr) fresh salmon
- 3oz (90gr) smoked salmon
- 3oz (90gr) chevre, goat cheese (the creamy kind in the little square carton, in Europe it's Chevraux, in the U.S. Chavrie)
- 3oz (90gr) fresh or frozen spinach
Instructions:
- Heat chicken stock, tarragon and chives in medium saucepan. Keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat oil; add onion and sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - it will not hold it's shape on a plate.
- Add the Condimenti, Parmesan and stir well.
- Condimenti
- Put fresh salmon into a small skillet.
- Add 1/2 cup of water, cover and simmer over low heat until done, about 10 minutes.
- Remove salmon, pour off water and cut into chunks.
- Slice smoked salmon into strips.
- Slice spinach into thick strips.
- To Finish:
- Vigorously stir in the goat cheese and spinach, and heat through. Add the salmon, smoked salmon and Parmesan, stirring well to combine.
Day 2: Lamb Chops with White Beans
Total time: 30 minutes
Some people always serve mint sauce with lamb. I prefer lentils or white beans. You can substitute Pork Chops, if you prefer, just cook a bit longer, although even pork can be faintly pink inside...
Ingredients:
- 4 - 6 lamb chops, depending on size and hunger
- 2 tsp rosemary
- 1/2 tsp garlic powder
- 1 tbs olive oil
- 1 3/4 cups (15oz, 450gr) white beans, cannellini, drained, rinsed
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 tsp olive oil
- 1 carrot, chopped
- 2 tbs dried sage
- 2 tomatoes, chopped
- 1/4 cup white wine
- 1 tsp Balsamic vinegar
Instructions:
- White Beans:
- Heat 1 tsp oil in medium saucepan. Add shallot, carrot, garlic and sauté 5 minutes.
- Add tomatoes and sauté 5 minutes longer.
- Add sage, beans and white wine.
- Cover reduce
- heat and simmer, stirring occasionally, 15 minutes or until carrots are tender.
- Add vinegar, stir.
- Spoon onto a small platter, add lamb chops and serve.
- Lamb Chops:
- Sprinkle rosemary and garlic powder on lamb chops.
- Heat 1 tbs oil in large nonstick skillet over medium high heat. Add chops and sauté 2 - 5 minutes per side, depending on thickness of chop and desired doneness. Make a slit and peak if not certain.
- Remove, place on platter with beans and serve.
Day 3: Mushroom, Pimento and Chicken Lasagne
Total time: 50 minutes
A layer of sautéed mushrooms, a layer of crushed tomatoes and one of shredded chicken and sliced red peppers makes this is a colorful lasagne with surprise flavors in each bite.
Ingredients:
- 1 chicken breast, boneless, skinless
- 3/4 cup (6oz, 180ml) chicken stock or water
- 8oz (240gr) mushrooms
- 3 - 4 shallots, 6oz (180gr)
- 1 tbs olive oil
- 2 tbs chicken stock
- 2 cups (15oz, 450gr) chopped tomatoes
- 6oz (180gr) pimientos, roasted red peppers
- 1/2 cup (4oz, 120gr) Greek yogurt
- 3/4 cup (3oz, 90gr) shredded cheese
- 3 tbs butter
- 1/4 cup flour
- 2 cups (16oz, 480ml) milk
- 12 - 15 sheets 'no-cook' lasagna noodles
- 1/3 cup (1.5oz, 45gr) grated Parmesan
Instructions:
- The chicken:
- Put the chicken breast and stock or water in a small skillet.
- Cover and cook over medium heat until done, about 10 minutes.
- Remove and cut into thin slices or shred.
- The mushrooms:
- Clean mushrooms and roughly chop.
- Clean shallots and slice.
- Heat oil in medium skillet. Add mushrooms, shallots and sauté until tender, about 15 minutes.
- Add 2 tbs of the water or chicken poaching liquid to get up the browned bits on the bottom of the skillet.
- The Béchamel:
- In a medium saucepan heat the butter over low heat.
- Add flour and stir with a whisk for 1 minute.
- Add a little (1/4 cup) of the milk and whisk to combine.
- Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2.
- When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat.
- The rest:
- Open tomatoes.
- Slice roasted red peppers into strips.
- To Assemble:
- In a 10" (25cm) square baking dish, or so, make the following layers
- 1/4 of the béchamel sauce
- 3 - 4 noodles, you may have to break one up to get good coverage
- spread half of the yogurt on the noodles
- spread all of the mushrooms and shallots on the yogurt
- 1/4 béchamel sauce
- 3 - 4 noodles
- all of the crushed tomatoes
- 1/2 of the shredded cheese3 - 4 noodles
- spread half of the yogurt on the noodles
- all of the shredded/sliced chicken
- all of the sliced peppers
- 3 - 4 noodles
- 1/2 béchamel sauce
- 1/2 shredded cheese
- all of the Parmesan
- Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife.
- Uncover and bake 5 minutes longer to brown cheese.
- Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Day 4: Spinach Burgers with Mushroom Sauce
Total time: 30 minutes
Don't let the greenish tinge to these burgers put you off. They fry up to a lovely dark, proper burger color, they taste fantastic and you get a healthy dose of vegetables almost without noticing!
Ingredients:
- 1 large onion
- 2 cloves garlic
- 2 ribs celery
- 4oz (120gr) mushrooms
- 1 egg
- 12oz ground beef (360gr mince)
- 1/2 cup chopped, cooked spinach - or frozen, thawed, & squeezed dry - about 8oz, (240gr)
- 3/4 cup (6oz, 180ml) red wine - 2 tbs for the patties, 2 tbs for the cornstarch and the rest for the sauce
- 1/2 cup bread crumbs
- 1 tsp dried thyme
- 1 cup (8oz, 240ml) beef broth
- 2 tbs tomato paste
- 1 1/2 tbs cornstarch (corn flour, maizena)
- 2 tbs olive oil
Instructions:
- The vegetables:
- Finely chop onions, celery, mushrooms and garlic.
- In large non-stick skillet over medium heat sauté half of onions, celery, garlic and mushrooms about 5 minutes or until tender.
- Remove from heat and set aside.
- The spinach:
- If using fresh: roughly chop and add to the skillet for the last minute or until wilted.
- If using frozen: thaw spinach and squeeze out all liquid.
- The burgers:
- In a large bowl lightly beat the egg.
- Add bread crumbs, 2 tbs of red wine and thyme.
- Mix well, then add the beef, spinach and sautéed onion mixture.
- Mix well - hands work best, and form into 4 patties.
- Heat remaining 1 tbs of oil in the same skillet, add patties and sauté about 5 minutes per side.
- Remove, put on oven-proof plate or platter and put in 250F (125C) oven to keep warm while you finish sauce.
- The sauce:
- Add remaining onions, celery, garlic and mushrooms to skillet and sauté about 5 minutes or until tender.
- Add 1/2 cup red wine, beef stock and tomato paste to pan and bring to a boil.
- Dissolve cornstarch in remaining 2 tbs of red wine (or water) and add to sauce, stirring constantly until thickened.
- Remove patties from oven, pour some of the sauce over and serve with remaining sauce on the side.
Day 5: Pork Chops with Ginger Caper Sauce
Total time: 30 minutes
Fry the chops, then kept warm while the sauce is quickly made. Remember, slightly pink pork is okay, and keeps it tender and moist.
Ingredients:
- 2 - 4 pork chops, depending on size
- 1 tbs olive oil
- 2 cloves garlic
- 1 tbs tomato paste
- 1 tbs capers
- 2 tsp minced, fresh ginger
- 1 tsp Worcestershire
- 1 tsp Dijon-style mustard
- 1 tsp dried oregano
- 1/3 cup (3oz, 90ml) chicken broth
- 1/2 cup (4oz, 120gr) Greek Yogurt or sour cream
Instructions:
- Mince garlic.
- Peel a small section of ginger, cut into thin slices, then mince.
- In a small bowl mix ginger, tomato paste, capers, Worcestershire, mustard, oregano and yogurt. Set aside.
- In medium nonstick skillet heat oil over medium heat. Add pork chops and sauté until well browned and cooked (almost) through, 7 - 8 minutes per side.
- Remove chops to a small platter or plate and cover to keep warm.
- Add garlic to skillet and sauté briefly.
- Add chicken stock and cook, scraping up the browned bits from the bottom of the skillet.
- When simmering nicely add yogurt mixture, stirring well with a wooden spoon and simmering until thickened.
- When sauce is hot and thick, pour over chops and serve.
Day 6: Stir-fried Sesame Chicken
Total time: 30 minutes
Peanut butter adds a creaminess to stir fries, as well as a subtle, almost sesame flavor. The finish of toasted sesame seeds carries the flavor through. You can buy toasted sesame seeds or toast them yourself in minutes.
Ingredients:
- 2 chicken breasts
- 2 ribs celery
- 2 carrots
- 1 onion
- 2 cloves garlic
- 2 tsp minced, fresh ginger
- 2 tsp olive oil
- 1 tsp sesame oil
- 1 tbs soy sauce
- 1 cup (8oz, 240ml) chicken stock
- 1 tbs cornstarch (corn flour, maizena)
- 2 tbs sherry
- 2 tbs peanut butter
- 2 tbs sesame seeds, toasted
- Basmati rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
Instructions:
- Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes.
- Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown. Set aside.
- Slice celery at an angle.
- Cut carrots into matchsticks.
- Cut onion into quarters, lengthwise, then slice thinly.
- Mince garlic and ginger.
- Cut chicken into bite-size pieces.
- Heat oils in large skillet. Add onion and sauté 3 minutes.
- Add garlic, ginger, celery, carrot and sauté 5 minutes longer.
- Remove to a plate.
- Add chicken to skillet and sauté 5 minutes.
- Return vegetables to skillet.
- Add soy sauce, stock, cover and simmer, 5 minutes.
- Basmati Rice:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes. Add stock, cover and simmer for 15 minutes, or until done.
- When done fluff with fork..
- To finish:
- Dissolve cornstarch in sherry.
- Increase heat under skillet. Add peanut butter and stir until dissolved.
- Add cornstarch and stir until thickened.
- Add half of the toasted sesame seeds, stir.
- Spoon over rice, sprinkle with the remaining sesame seeds and serve.
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