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Menu Plan for Summer II: Week 1, Monday
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Daily Recipes:
Sweet and Sour Salad / Turkey and Mushrooms
Three Bean Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I modified the recipe for Sweet and Sour Chicken Salad to use up our leftovers. Toss in any leftover spinach as well.
Sweet and Sour Chicken Salad
Total time: 25 minutes
You can use bottled Sweet and Sour Sauce or my recipe - which makes just the right amount. I usually use mushrooms raw in salads, but sometimes, as here, they are sautéed to absorb and blend the flavors.
Ingredients:
- leftover brined turkey
- 4oz (120gr) mushrooms
- 1 tbs fresh snipped chives sub. 1 tsp dried
- 1 tbs toasted sesame seeds
- 3 tbs Teriyaki sauce
- 2 tsp walnut or sesame oil
- 1/4 cup sweet and sour sauce
- Lettuce, enough for 2 main course salads
- Sweet and Sour Sauce:
- 1 tbs sugar
- 1 tbs cider vinegar
- 2 tbs soy sauce
- 1 tsp cornstarch (maizena)
- Vinaigrette:
- 1/4 cup sweet and sour sauce
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1 tbs cider vinegar
- 3 tbs salad olive oil
Instructions:
- Pour 2 tbs Teriyaki sauce over chicken and allow to marinated a few minutes.
- Clean and thickly slice mushrooms.
- Clean and slice pepper into strips
- In nonstick skillet heat oil and 1 tbs Teriyaki sauce.
- When hot add mushrooms, pepper and sauté briefly, about 4 minutes. Remove and set aside.
- Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side. When done remove and slice.
- Or: cut into strips before marinating, toss with Teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
- Sweet and Sour Sauce:
- In a small saucepan, heat sugar, vinegar, soy sauce and cornstarch to boiling, stirring with a whisk.
- Cook until thick and clear, about 1 minute. Allow to cool
- Vinaigrette:
- Put all ingredients in a small bowl and whisk well to combine.
- To finish:
- Snip chives.
- Prepare lettuce and put into a large salad bowl along with chives.
- Toss with about half of the vinaigrette - it's quite thick so it takes a bit of tossing to distribute it well - be careful not to use too much to start.
- When it is to your liking, add mushrooms, peppers and toss gently. Arrange chicken on top. Drizzle with a bit of vinaigrette, sprinkle with sesame seeds, and serve with remaining vinaigrette on the side.
Note: 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.
Three Bean Salad
Total time: 30 minutes
Strangely, this is a salad that I didn't like as a child. It was something I needed to put my own twist on, choose the beans and make the vinaigrette. Use any beans you like; these are my preferences for a pretty and flavorful salad.
Ingredients:
- 6oz (180gr) green beans
- 6oz (180gr) yellow wax beans
- 1 3/4 cups (15oz, 450gr) red kidney beans
- 1/2 orange or red bell pepper
- 2 tbs fresh snipped chives
- 2 tbs brown sugar
- 1 tbs Dijon-style mustard
- 1/4 cup (2oz, 60ml) tarragon white wine vinegar
- 1/4 cup (2oz, 60ml) olive oil
Instructions:
- Top and tail beans. Cut in 1" (2.5 cm) lengths.
- Bring a medium saucepan half full of water to a boil over high heat.
- Add beans and blanch for 4 minutes, until just tender.
- Drain beans and immediately submerge in an equal amount of very cold water.
- Drain again, spread out on paper towels and pat dry.
- Put into a serving bowl.
- Drain kidney beans and add to bowl.
- Chop red pepper and add.
- Snip chives and add.
- Vinaigrette:
- In small bowl whisk together the sugar, mustard and vinegar.
- Slowly add the oil whisking constantly.
- Pour over beans and toss to combine.
- Set aside for at least 15 minutes. Serve. This keeps for several days in the fridge.
Cooking schedule: 30 minutes |
Make vinaigrette for beans |
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