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Menu Plan for Fall II: Week 1, Thursday
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Daily Recipes:
Teriyaki Orange Turkey Cutlets
Grilled Spicy Parmesan Potatoes
Sautéed Teriyaki Courgette (Zucchini)
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Cleaning out the fridge marinades.... If you don't have orange marmalade use orange juice; we won't be using the orange marmalade again this season.
Teriyaki Orange Turkey Cutlets
Total time: 25 minutes
This is a slightly hot, slightly sweet marinade that goes well with the mild taste of turkey.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz (360gr) total weight
- 3 tbs orange marmalade substitute 2 tbs orange juice
- 2 tbs Teriyaki sauce
- 1 tbs Dijon-style mustard
- 2 tbs olive oil
Instructions:
- Whisk together all ingredients (except turkey).
- Spoon over turkey and let marinate for 10 - 15 minutes.
- Remove turkey from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done, basting with marinade before turning.
- OR sauté in nonstick skillet for 4 - 6 minutes a side or until done.
- Remove and serve.
Roast Spicy Parmesan Potatoes
Total time: 30 minutes
Simple, grilled or roasted potatoes are perfect with equally simple, grilled meats. These have a light kick and are finished with a sprinkle of Parmesan cheese.
Ingredients:
- 2 medium potatoes or 4 small
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dry mustard
- 1/4 tsp garlic powder
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 2 tbs Parmesan cheese
Instructions:
- Slice potatoes into thick rounds (1/2", 1cm).
- Put remaining ingredients, except Parmesan, into a large bowl and mix well.
- Add potatoes and stir, coating thoroughly.
- Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again... and you should have one of these.
- Cook on barbecue (grill) for 25 - 30 minutes or until done. You will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
- To finish: Remove and put into a bowl. Add Parmesan and stir to coat. Serve.
Sautéed Teriyaki Zucchini (Courgette)
Total time: 25 minutes
Thickly sliced, then fried in oil. The Teriyaki sauce added near the end forms a wonderful glaze.... Another variation for zucchini.
Ingredients:
- 1 yellow or green courgette (zucchini), 8 inches (20cm) long
- 1 tbs olive oil
- 2 tbs Teriyaki sauce
Instructions:
- Slice the blossom end off of the zucchini, then slice it into 1/2 inch (1 cm) rounds. Don't bother with the thin, stem end. (Slice as much as you'll want to eat; I did about 12 slices.
- Heat the oil in a nonstick skillet over medium heat. The skillet needs to be large enough to hold all of the slices flat.
- Add zucchini slices and sauté 8 - 10 minutes. Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it. If not, sauté some more; if yes turn and sauté the other side. The other side won't take quite as long.
- When they are done the slices will have nice, browned patches on both sides and be tender.
- When they are done, or very close, add the Teriyaki sauce and turn all the slices to coat both sides.
- Continue to sauté another 1 - 2 minutes, until Teriyaki sauce has formed a syrupy glaze. Remove and serve.
Cooking Schedule: 35 minutes |
Slice zucchini, sauté |
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