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Menu Plan for Winter II: Week 5, Wednesday

Turkey Cutlets with Horseradish Sauce
Quinoa with Fried Onions
Broccoli with Butter and Herbs

Cooking time: 30 minutes for menu           Cooking schedule: see below for instructions

          Horseradish is a most under-used condiment.  I like to add a bit for a different type of heat than typical hot sauce.  The turkey cutlets cook quickly making this an easy weekday dinner.

Turkey with Horseradish Sauce  

Total time: 30 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving.  The combination of mustard and horseradish gives this dish an interesting 'warmth', but not heat like pepper sauce would.

Turkey with Horseradish Sauce Ingredients:

 Instructions:

Quinoa with Fried Onions and Celery

Total time: 25 minutes
   This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. It is normally ready to cook, but if not it will need to be rinsed first.  If you can't find it, substitute Basmati or Jasmine Rice.

Quinoa with Fried Onions and Celery Ingredients:

 Instructions:

Broccoli with Butter and Fresh Herbs

Total time: 20 minutes
    Butter and fresh chives are a simple finish for broccoli.  Any fresh herbs will work, but my choices would be chives or thyme. Use dried herbs when fresh are not available.

Broccoli with Butter and Fresh Herbs Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
skillet, small saucepan with lid,medium saucepan
with steamer basket and lid

Cook quinoa
Chop all onion, divide
Chop all celery, divide
Mince garlic
Sauté onion, celery, garlic for turkey
Open, drain tomatoes, chop
Move vegetables aside, sauté turkey
Trim, cut broccoli
Turn turkey
Steam broccoli

Remove turkey
Add tomatoes, juices, mustard, horseradish, basil
Bring to a boil
Return turkey to skillet, simmer, uncovered
Put quinoa in serving dish
Sauté onion, celery for quinoa
Dissolve cornstarch in water
Remove turkey, increase heat under sauce
Remove broccoli, discard water
Sauté butter, chives for broccoli
Add broccoli, finish
Stir cornstarch in tomato-horseradish sauce, thicken
Add quinoa to celery/onion, finish
Stir yogurt into tomato-horseradish sauce
Spoon some sauce over turkey and serve everything