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Menu Plan for Winter II: Week 12, Friday
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Daily Recipes:
Bacon and Chevre Stuffed Mushrooms with Pesto Vinaigrette
Shrimp with Lemon and Garlic Butter
Lemon Basmati Rice
Broccoli with Garlic Chips
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A salute to garlic! There's a lot of garlic in this meal - but it's Friday and garlic is good for us. It's all cooked so the flavor is mild.
Stuffed Mushrooms on Pesto Vinaigrette
Total time: 20 minutes
These used to be standard party-fare, many years ago. Made with bacon and cream cheese, they were always a hit. I've updated them and made them a bit healthier... but not enough to spoil the wonderful creamy - bacon flavors.
Ingredients:
- 8 large button or cremini mushrooms, 1.5" (3.75cm) in diameter
- 1 tsp olive oil
- 1/3 carton soft goat cheese (2oz, 60gr) Chavrie in the U.S., Chevraux in Europe
- 2 tbs Greek or plain yogurt
- 3 slices bacon (3oz, 90gr)
- paprika for sprinkling
- Pesto Vinaigrette:
- 1 1/2 tbs pesto
- 2 tsp white Balsamic vinegar
- 1 tbs good olive oil
Instructions:
- Clean mushrooms, removing stems. Discard stems or trim and save for another use.
- Sauté bacon in a nonstick skillet over medium heat until crisp. Remove and crumble.
- Pour off all but 1 tsp of fat.
- Add olive oil to skillet and return to heat. Add mushroom caps and sauté until light brown, 5 minutes, turning once.
- Remove and place on a baking sheet - with a lip so they don't slide off.
- Put goat cheese and yogurt into a bowl and stir to combine.
- Add bacon bits and mix.
- Spoon into the mushrooms caps, mounding slightly.
- Sprinkle with paprika.
- Bake in 400F (200C) oven for 12 - 15 minutes, until they are heated through, but before the cheese melts off the mushrooms. Remove.
- Pesto Vinaigrette:
- Combine all ingredients in a small bowl and stir to combine.
- To serve:
- Drizzle the Pesto Vinaigrette on two plates.
- Arrange Mushroom Caps, sprinkle with paprika and serve.
Sautéed Shrimp (Prawns) in Lemon and Garlic Butter
Total time: 25 minutes
The smell of garlic slowly cooking in butter is only improved by the addition of shrimp, lemon and parsley. You could substitute 1 tbs of olive oil for 1 tbs of the butter if you wish - or use all olive oil. But we don't (usually) eat a lot of butter, so we indulge in this recipe.
Ingredients:
- 12oz (360gr) shrimp (prawns), cleaned
- 4 - 5 cloves garlic
- 1/4 tsp paprika
- 2 tbs butter
- 2 tbs fresh lemon juice
- 2 tbs fresh, snipped parsley substitute 2 tbs dried
- Lemon Garlic Basmati Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 clove garlic
- 2 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- 1 tsp dried thyme
- 1 tbs lemon juice
Instructions:
- Clean shrimp if needed, if not just rinse and let drain.
- Cut lemon in half and cut off 2 slices for garnish.
- Squeeze the remaining lemon for juice.
- Mince garlic.
- Melt butter in a nonstick skillet over medium-low heat.
- Add paprika and sauté briefly.
- Add garlic and sauté until golden and tender, 5 - 7 minutes.
- Turn heat up to medium and add shrimp. Sauté until shrimp start to curl and turn opaque.
- Add lemon juice, parsley and heat through.
- Lemon Garlic Basmati Rice:
- Mince garlic.
- Melt butter in a small saucepan over medium heat.
- Add garlic and sauté briefly, 1 - 2 minutes.
- Add rice and sauté, stirring for 1 minute.
- Add stock, thyme and lemon juice.
- Cover and cook for length of time on package.
- When done fluff with a fork and serve.
- To serve:
- Arrange rice on a small platter.
- Spoon shrimp and sauce on rice, garnish with lemon slices and serve.
Broccoli with Garlic Chips
Total time: 25 minutes
Fry the garlic until it is a lovely golden brown. The little chips are very tasty; not at all sharp like raw garlic, but not creamy like roasted. If you prefer less garlic, just use the flavored oil - and let someone else munch on the chips.
Ingredients:
- 1/2 medium - large head of broccoli
- 2 tbs olive oil
- 4 cloves garlic
- a bit of sea salt if desired
Instructions:
- Cut broccoli into small florets and stems.
- Put in a steamer basket in a saucepan with an inch of water in bottom. Put on medium heat and steam for 8 - 10 minutes or until just done.
- Remove from pan and put into a serving dish.
- Pour oil over the broccoli, sprinkle with garlic chips and serve.
- For garlic chips: Slice garlic as thinly as you can (peel it first - but you know that).
- Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp, - about 10 minutes. Mind them so they don't burn.
- Remove chips and drain on paper towels.
- Keep oil warm until needed.
Cooking Schedule: 30 minutes |
Sauté paprika, garlic for shrimp |
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