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Menu Plan for Winter II: Week 12, Monday
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Daily Recipes:
Turkey with Almonds
Pasta with Spinach and Goat Cheese
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Thinly sliced turkey cutlets cook quickly and lend themselves well to all types of sauces and treatments. If you can't find them you can substitute chicken breasts or get a turkey tenderloin or breast and either slice it yourself or have your butcher do it for you. I used whole almonds, roughly chopped.
Turkey Cutlets with Sherry and Almonds
Total time: 15 minutes
Much more economical than the traditional veal cutlets, breaded turkey with a light sherry and almond sauce is an impressive, but simple dish.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total (360gr)
- 2 tbs flour
- 1/4 cup (1oz, 30gr) slivered or roughly chopped almonds
- 1/4 cup (2oz, 60ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs olive oil
- 1 tbs butter
- 2 tsp cornstarch dissolved in 1 tbs chicken stock
Instructions:
- Put flour in flattish dish.
- Dredge turkey breasts in flour, coating both sides.
- Heat oil in a large nonstick skillet. Sauté turkey cutlets over medium-high heat, until golden brown, turning once, 2 - 3 minutes per side.
- Remove and keep warm.
- Add butter to pan and heat. Add almonds and sauté until toasted, about 5 minutes.
- Add sherry and chicken stock to pan to deglaze.
- Dissolve cornstarch in stock.
- When sherry/stock is simmering add cornstarch, stirring until thickened.
- Briefly return cutlets to pan to heat through.
- To serve, put turkey cutlets on small platter and spoon sauce over the top.
Pasta with Fresh Spinach and Goat Cheese (Chevre)
Total time: 30 minutes
A little goat cheese brings the mushrooms and spinach together for this simple, healthy side dish.
Ingredients:
- 1 medium onion
- 1 clove garlic
- 4oz (120gr) mushrooms
- 1 tbs olive oil
- 6oz (180gr) fresh spinach
- 3oz (90gr) soft goat cheese or 2/3 box chevre Chavrie in the U.S., Chevraux in Europe
- 1 1/2 tsp soy sauce
- 2 tbs Greek yogurt
- 1 cup (3.3oz, 95gr) dried pasta, penne
Instructions:
- Cook pasta according to package instructions. Drain.
- While pasta cooks: Wash spinach (if necessary) and roughly chop.
- Clean mushrooms.
- Chop onions and mushrooms. Mince garlic.
- Heat oil in medium nonstick skillet over medium heat. Add onions, garlic, mushrooms and sauté for 10 minutes, until lightly browned.
- Add goat cheese and stir until it melts.
- Add spinach and stir-fry until spinach is just wilted, 1 - 2 minutes.
- Remove from heat and stir in soy sauce and yogurt.
- Toss with pasta and serve immediately.
Cooking schedule: 30 minutes |
Turn cutlets |
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