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Menus, Week 4

Having tired of pointing out to all of you that it is once again “Thursday,” I’ve decided to start numbering the weeks of menus. Here’s what we’re eating on Forest Street this week:

Saturday

Gazpacho and Turkey, Provolone, Basil Panini

The Panini is described here, and the Gazpacho is a recipe from my current cookbook obsession, Memoirs of a Cook: Yesterday and Today by Mildred Knopf. I’m going to check out the gazpacho before I share the recipe; I’m pretty picky about my gazpacho….

Sunday

Ginger Cutlets, Sticky Rice and Steamed Green Beans

The Ginger Cutlets are another recipe from Mildred Knopf; the sticky rice is sushi rice, and the green beans will be steamed in the microwave and tossed with a bit of soy sauce, sesame oil and a few sesame seeds.

Ginger Cutlets

(Serves 4)

Adapted from Memoirs of a Cook: Yesterday and Today by Mildred Knopf

  1. 4 boneless, skinless chicken breasts
  2. Salt, Pepper and Flour
  3. 1 tablespoon butter
  4. Sauce (recipe follows)

Pound chicken breasts until paper thin. Dust with salt. pepper and flour. Melt butter in skillet and saute the meat until lightly browned on both sides. Remove chicken from pan and keep warm while preparing sauce.

Sauce

  1. 8 shallots, minced
  2. 8 scallions, chopped
  3. 4 tablespoons fresh ginger, peeled and minced
  4. 1 1/3 cup heavy cream (I’ll be substituting fat-free half & half)

Add shallots and scallions to pan and cook for 5 minutes. Stir in ginger. Simmer until slightly softened. Pour in cream. Simmer until slightly reduced. Spoon sauce over breasts and places dishes under broiler until brown. (Honestly, I’ll probably just plate the chicken with some sticky rice and beans and spoon some sauce over without the browning step).

Monday

Italian Polenta with Meat & Wine Sauce and Green Salad

The Polenta and sauce are Mrs. Knopf’s; the green salad will be greens from the Farmer’s Market drizzled with some olive oil and red wine vinegar. If I like the Polenta dish as much as I think I will, you’ll see it here.

Tuesday

Grilled, Marinated Chicken, Pasta Salad, Sliced Melon, Crusty Bread and Fruit Crisp

On this particular day, my elementary school best friend will be in town from San Diego along with her husband and sons. We will have a Dinner Extravaganza at my parents house, including her family, my family, my nephews, her parents, my parents and anyone else who looks hungry. we’ve decided to keep is very simple, so that the kids will all actually eat the food, and so that no one is chained to a hot stove all day.

I’m going with a vaguely Italian theme, at least until dessert, when we go New England-y. The chicken will be boneless skinless breasts and thighs marinated in Italian Dressing (I like Paul Newman’s “Sockarooni”) along with some plain old, un-fussed with drumsticks for the boys. It will all be grilled. The rolls will be good, crusty ones from a fine local bakery, and the melon slices will be honeydew and/or cantaloupe, depending on what looks good that day. The pasta salad is my own version, although I do sometimes make the kind with tuna and mayonnaise because Rob loves it.

My Un-Mayonnaised Pasta Salad

  1. 1 pound (dry) tri-color rotini pasta
  2. 1 red onion, chopped fine
  3. 2 medium, ripe tomatoes, diced
  4. 1 4 oz. can black olives, drained
  5. Chopped green peppers (optional)
  6. Sliced Pepperoni (optional)
  7. Cubed Mozzarella cheese (optional)
  8. Sliced fresh Basil (optional)
  9. 1 cup freshly grated Parmesan cheese
  10. 1 cup prepared Italian dressing + more to taste

Boil and drain pasta according to package directions. Place in large bowl along with onions, tomatoes, olives, and dressing. Toss to coat all ingredients with dressing. Refrigerate for at least an hour, then see if you want to add more dressing – the hot pasta will have absorbed some. Add Parmesan, and toss again.
Wednesday

Grilled Steak, Broccoli Souffle and Fruit Salad

I hate spending money on steak for some reason, but its on sale this week, and Rob really, really loves a good Porterhouse. If its still really hot, I’ll just steam the broccoli and serve it with butter. If its cool, I’ll make Mrs. Knopf’s Broccoli Souffle, which sounds delicious:

Broccoli Souffle

(Serves 4)

Adapted from Memoirs of a Cook: Yesterday and Today by Mildred Knopf

  1. 4 tablespoons butter
  2. 1/4 cup flour
  3. 1 1/4 cups milk
  4. 1/2 cup freshly grated Parmesan
  5. 5 eggs, separated
  6. 1 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 1 1/2 cups finely chopped, cooked broccoli (I’m sure this could be the frozen kind, but I’ll steam mine)
  9. 1 tablespoon lemon juice
  10. Soft butter

Preheat oven to 350.

Melt butter, remove from heat and blend in flour until smooth. Return to heat and gradually add milk, stirring constantly until smooth. Add Parmesan, and stir until cheese is well combined. Remove from heat and cool for 5 minutes.

Beat egg yolks with salt and pepper. Stir into cheese sauce. Add broccoli and lemon juice and mix well.

Sprinkle egg whites with salt. Beat until stiff. Add one third of whipped whites to broccoli mixture, folding “without too much care.” (I love how she says that!) Add the remaining whites “with the greatest care.” Turn into a well-buttered souffle dish. (A 2 qt. casserole, preferably round, should also work). Place the dish in a shallow pan containing 1 inch of hot water and bake for 1 hour. Watch the water; it may be necessary to add more during cooking.

Thursday

Macaroni & Cheese and Sauteed Zucchini and Onions

I will be producing my own mac and cheese, and sauteeing zucchini in a little olive oil with garlic, onion, salt and pepper.

Friday

Grilled Hamburgers, Potato Chips and Sliced Watermelon

Nothing fancy here; sometimes the boys need a night of regular old summer food.

About imagineannie

I am a 40-something Midwestern wife, mother and lawyer with a passion for cooking, reading about food, eating food...you get the picture.

One response »

  1. Love your healthy recipes! Must try some soon, and thanks for visiting my blog! :)

    Reply

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