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Menu Plan for Fall II: Week 11, Day 1

Tilapia with Lemon Butter
Basmati Rice with Mushrooms
Sautéed Shredded Brussels Sprouts

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

      Get your favorite fish for this simple dish.

Tilapia with Lemon Butter

Total time: 15 minutes
    Any nice filet of white fish would be good: walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.

Tilapia with Lemon Butter Ingredients:

 Instructions:

Basmati Rice with Mushrooms

Total time: 20 minutes
   Sautéed onions and mushrooms perk up fragrant Basmati rice for a lovely side dish.  Make with vegetable stock or water for a vegetarian version.

Basmati Rice with Mushrooms Ingredients:

 Instructions:

Sautéed Shredded Brussels Sprouts

Total time: 15 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is to not overcook.

Sautéed Shredded Brussels Sprouts Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives, small
nonstick skillets, medium skillet, baking sheet,
small saucepan with lid, glass measuring cup
Turn the oven on, 375F (185C)
Trim, slice Brussels sprouts, fluff
Slice, chop all shallots, divide
Mince all garlic, divide
Sauté rice
Tend to the fish
Add stock, herbs to rice, cover, cook
Melt butter in glass cup in micro

Stir in lemon, mustard
Brush lemon butter on fish, bake
Sauté sprouts, garlic, shallot, herbs
Trim, clean and chop mushrooms
Stir sprouts
Sauté mushroom, shallot, garlic for rice
Add stock to sprouts, cover, turn heat off
Grate Parmesan
Heat wine, lemon in micro
Stir in butter
Add rice, to mushrooms, stir
Remove fish
Finish sprouts, Serve