Friday, November 06, 2009

Weekly Menu #6

Zucchini & Basil Pesto
2 pounds of medium zucchini
2 tsp sea salt
1/2 cup fresh basil leaves, finely shredded and tightly packed in a cup
2 T extra virgin olive oil
4 medium garlic cloves, chopped
1 pound angel hair pasta
1/4 tsp black pepper, freshly ground

Grate zucchini into a mixing bowl. Toss with sea salt., mixing well. Let mixture sit for 10 min as you prepare other ingredients. Pick up zucchii by the handful and squeeze tighty to extract as much water as possible. Put squeezed zucchini in bowl with shredded basil, and toss together.

In a skillet, heat oil and saute' garlic over moderate heat. As soon as the garlic sizzles, add the zucchini-basil mixture and saute' until the zucchini begins to turn golden, about 5-7 minutes. Spoon over cooked angel hair pasta, and twist a few sprinkles of black pepper over the top.

Fresh Roasted Beets with Maple Glaze *
6 Tbs. (3/4 stick) unsalted butter*
6 Tbs. pure maple syrup*
Salt and freshly ground pepper, to taste*
4 large acorn squash

In a small saucepan over medium heat, combine the butter, maple syrup, salt and pepper. Bring to a boil, stirring occasionally, until the mixture is smooth and blended, 4 to 5 minutes.

Preheat oven to 400 Wash beets and pat dry. Place in roasting pan. Add enough olive oil to coat the beets and season with salt and pepper, toss to combine. Cover pan with aluminum foil and roast until tender when pierced with fork...about 1 hour.

Transfer the pan to a wire rack and let the beets cool to room temperature, then slip off the skins. Cut with knife into wedges. **** make some extra and put in fridge for later on a salad

Romain Salad with lime and parmesian...I sent this one last time so everyone should have it ....................................................

Turkey Pot Pie.....J's favorite :)
4 T butter
4 T flour
2 t salt
1/4 t pepper
1/4 t thyme
1 c turkey or chicken broth
1 c milk

melt butter and mix with flour and seasonings. Add liquid and stir till thick

2 c cubed turkey or chicken breast (buy a roasted chicken to make it quick and we will use the leftover later)
3 c cooked carrots
2-3 potatoes, cubed and cooked
1 c frozen peas

add to gravy and top with pie crust
1 3/4 c flour
1 t salt
1/2 c oil
3 t water

mix only till hands together...roll out to needed dimension bake 40 min @ 425 Serve with a nice green salad ............................................................................................................................................

Green Salad with Beets, Chicken, and garnish with cheese (blue cheese or goat cheese)

Sweet Potato Bread rolls
2-3 medium sweet potatoes
1/2 cup unsalted butter...cut into chunks
2 T packed brown sugar
2 T white sugar
1/2 t salt
1/4 t cinnamon
1/4 t nutmeg
1/4 t ginger
1 1/2 c flour
1 1/2 t baking powder

Heat oven to 400 Cook potatoes. Whip together potatoes and butter. Beat in sugars, salt, and spices. Let cool for 15 min. Stir together flour and baking powder with fork. combine potatoes and flour with fork...knead by hand on a floured surface roll or pat 8x8 in square 3/4 in thick. cut into 2 inch squares. Place 2 inches apart on greased cookie sheet. Bake till golden brown on the bottom and toothpick comes out clean 15-20 min.

Whole Wheat Pesto Zucchini Pizza
I buy the pre-made thin crust WW pizza dough...but you could make your own
Pesto...
4 garlic cloves
1/2 c pine nuts
2 c fresh basil leaves packed tight
1/2 cup olive oil
1/4 c grated parmesan cheese
3/4 t salt
1/2 t pepper combine all ingredients and puree ***you can also buy pre-made pesto sauce...costco has a good one

Spread pesto on pizza crust, sprinkle with mozzarella cheese, layer with sliced zucchini, and sprinkle with fresh ground pepper...then bake

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