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Menu Plan for Fall II: Week 8, Monday
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Daily Recipes:
Meatballs with Osso Bucco Sauce
Brown Rice
Lentils with Tomatoes
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Sometimes using leftovers requires a bit more creativity than 'heat and eat'. I just couldn't let the wonderful sauce from Saturday's Osso Bucco go to waste. I wanted chopped tomatoes in both the meatballs and the lentils, but not an entire can so is was divided. The rest of the lentils are for Wednesday.
Meatballs with Osso Bucco Sauce
Total time: 30 minutes
I added a a cup of chopped tomatoes to the leftover sauce, and cooked the meatballs in the simmering sauce.
Ingredients:
- 12oz (360gr) ground beef
- 1/2 onion
- 1/4 cup breadcrumbs
- 1/4 cup red wine
- 1 egg
- 1 tbs ketchup
- 1 tbs Dijon-style mustard
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 cup leftover Osso Bucco sauce substitute tomato sauce
- 1 cup chopped tomatoes
Instructions:
- Mince onion.
- In medium bowl lightly beat the egg with a fork.
- Add breadcrumbs, wine, mustard, ketchup, paprika, garlic, herbs and mix well.
- Add beef and mix well, (use your hands and knead like bread dough).
- Form into meatballs, about 1 1/2 " (4cm) in diameter.
- In a medium skillet with lid heat the sauce and tomatoes.
- When simmering add the meatballs, being careful that they don't touch.
- Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes.
- Remove and serve.
Brown Rice
Total time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 20 minutes.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for.
Instructions:
- Cook rice according to package instructions.
- Fluff and serve.
Lentils with Tomatoes
Total time: 40 minutes
I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. This makes enough to serve 4.
Ingredients:
- 2/3 cup dried lentils
- 1 cup (8oz, 240ml) beef stock
- 1 cup (8oz, 240ml) water
- 1/2 onion
- 1 clove garlic
- 2 tsp olive oil
- 5 - 6 Greek olives
- 1 tsp Dijon-style Mustard
- 1 cup chopped tomatoes
- 1 tsp soy sauce
- 2 tsp Balsamic vinegar
Instructions:
- Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
- Cook the lentils in water and stock about 30 minutes / according to package directions or until done.
- When done, remove from heat and drain.
- Finely chop onion and mince garlic.
- Heat oil in medium skillet over medium heat.
- When hot add onion and garlic, sauté until tender, about 5 minutes.
- Pit the olives if needed.
- Roughly chop olives and add to onions along with the tomatoes, mustard, soy sauce and vinegar.
- Simmer until slightly thick, 10 - 15 minutes.
- Stir in drained lentils and serve.
Cooking schedule: 40 minutes |
Heat sauce, 1 cup tomatoes in large skillet |
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