Main Course Menu Plan: Week 12  Fall I

Special bonus of a complete Thanksgiving Dinner Menu

Day 1: Vieux Carré Scampi

Total time: 30 minutes
    This is based on one of a 'box' of recipes I got years ago.  It's a bit heavy on the butter, which makes it ideal for serving over rice or pasta... or Quinoa.

Vieux Carré Scampi Ingredients:


Note: I put the small dishes on a baking sheet for easier handling.

Day 2: Paupiettes (Provençal Veal Rolls)

Total time: 70 minutes
    Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean.  These, with dry-cured ham and olives, are typical of Provençal.  The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it.  Or buy veal scallops and pound them thinner if needed.

Paupiettes (Provençal Veal Rolls)  Ingredients:


Note:  I didn't have kitchen string and discovered unflavored dental floss works great. 

Day 3: Spaghetti Carbonara

Total time: 25 minutes
    The eggs are cooked by the hot pasta and water to form a creamy sauce without the cream.  The classic Italian dish uses pancetta, but regular bacon or Prosciutto will work equally well.

Spaghetti Carbonara Ingredients:


Note: if pancetta is brown before pasta is ready, remove from heat, but make certain to have pancetta and pan hot again before draining pasta. 

Note 2: The addition of the hot water to the eggs is to 'temper' them, so they become a creamy sauce rather than scrambled eggs. If you heat in the skillet too long, however, they will still end up like scrambled eggs.

Day 4: Chicken with Onions, Bay and Thyme

Total time: 35 minutes
     We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that marries well with thyme, and shines through in this simple dish.

Chicken with Onions, Bay and Thyme Ingredients:


Day 5:  Pasta with Sausage, Sage and Beans

Total time: 25 minutes
     An easy skillet dinner, with lots of flavor from the sage and sausage. Sautéing the chili powder releases more flavor. If you like it hot, use hot Italian sausages, add some hot peppers or Tabasco.   It's a very flexible dish....

Pasta with Sausage, Sage and Beans Ingredients:


Day 6: Pork Amandine

Total time: 30 minutes
     Loaded with celery and almonds, this was a classic dish on the menu of the Chinese restaurant I worked with. I have added a bit more pork and some fresh ginger to my version and serve it over brown rice.

Pork Amandine Ingredients:


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