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Menu Plan for Winter II: Week 13, Day 4
Beef Patties with Mushrooms
Quinoa with Mushrooms
Cauliflower with Horseradish
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We'll finish up the mushrooms with this dinner, most for the beef patties but a few in the quinoa. Sauté the onions and mushrooms, then divide and stir some into the quinoa before serving.
Beef Patties with Mushrooms
Total time: 30 minutes
Use wild or exotic mushrooms if you can. It's the season and we may as well take advantage. But even the plain white button or brown cremini will make a delicious sauce.
Ingredients:
- 12oz ground beef (360gr mince)
- 1 onion
- 3oz (90gr) mushrooms
- 1 clove garlic
- 1 tbs oil
- 2 tbs bread crumbs
- 1 tsp basil
- 1 tbs beef stock
- 1 tbs ketchup
- 1 tbs soy sauce
- 1/3 cup (3oz, 90ml) beef stock
- 2 tsp Dijon-style mustard
- 1/3 cup (3oz, 90gr) ketchup
Instructions:
- Finely chop onion, mince garlic.
- Finely chop about 1/4 of the mushrooms. Thickly slice the rest.
- In large nonstick skillet over medium heat sauté 1/2 the onion, the garlic and chopped mushrooms about 5 minutes or until tender.
- Remove from heat and set aside.
- Put bread crumbs, basil, 1 tbs ketchup, soy sauce, and 1 tbs stock in medium bowl and mix well.
- Add the beef and sautéed onion mixture. Mix well - hands work best, and form into 4 patties.
- Return the skillet to medium heat. Add the burgers and sauté, 5 - 7 minutes per side.
- Remove, cover to keep warm.
- Add mushrooms and remaining onion to skillet and sauté about 5 minutes or until tender.
- Add beef stock, mustard and ketchup to pan and bring to a boil, stirring to mix well.
- Return patties to pan. Reduce heat and simmer 5 minutes to blend flavors and heat patties. Serve.
Quinoa with Mushrooms
Total time: 20 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. Here it's paired with the earthy taste of mushrooms and shallots.
Ingredients:
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) beef stock
- 2 shallots
- 1 1/2oz (45gr) mushrooms or whatever is left
- 2 tsp olive oil
Instructions:
- Combine quinoa and stock in small saucepan.
- Cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- Finely chop shallots and mushrooms.
- In a small skillet heat olive oil. Add shallots, mushrooms, and sauté until tender, about 5 minutes.
- Stir into quinoa when quinoa is cooked.
- Spoon into a serving dish and serve.
Cauliflower with Horseradish
Total time: 20 minutes
Horseradish and sharp mustard add a nice zing to cauliflower.
Ingredients:
- 1/3 head cauliflower
- 1/4 cup (2ozm 60ml) chicken stock
- 1 tbs Dijon-style mustard
- 2 tsp prepared horseradish
- 1/2 tsp dried tarragon
Instructions:
- Cut cauliflower into pieces, put into a steamer basket and steam over water for 12 - 15 minutes, just until tender.
- Remove and drain water from pan.
- Heat stock in the same pan.
- Add mustard, horseradish and tarragon, stirring well to combine.
- When hot, add cauliflower and stir gently to combine and heat through. Serve.
Cooking schedule: 30 minutes |
Mix ingredients for patties, add beef/veg, mix well |
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