Sorry Bunny I completely forgot to post my weekly menu of last week. I will write down what I cooked but will probably fill things up later.
Monday Chicken wonton from Trader Joes.
Tuesday Chicken with bacon, pearl couscous and peas and salad inspired by a Jamie Oliver recipe.
1 whole chicken
100g pearl couscous or isralian couscous (can be found at Tradder joes)
4 strips of bacon (center/middle cut the meatier)
1 cup of chicken broth
In a pot cook the pearl couscou according to direction. Add the peas, and the chicken broth. There should be a little water left. Make a beurre manie with butter and flour, add it to the pearl couscous and wait until the sauce thicken a little.
In another pan, saute the bacon, then add the onion, and chicken. Add a little water and cook until done.
Add the lettuce to the pearl couscous mixture at the end since it cooks really fast. Then add the couscous to the chicken. Serve.
Great with a sauvignon blanc.
Wednesday Ahi tuna and brocolini and somen noodles
Marinate the ahi tuna in soy sauce, lemon juice and sesame oil
Boil the somen noodle and brocolini
Grill the ahi tuna in a pan with olive oil
Deglace with soy sauce, a little bit of oyster sauce (pbly 1-2tbsp)
In a bowl put the noodle the brocoli and the ahi tuna, add the sauce and shake some sesame seeds on it.
Note the sauce was a little too salty for me.
Bryan made the best chocolate cookies ever!!!
Thursday Cream of mushroom from the Williams Sonoma recipe
10 oz white button mushroom
10 oz cremini mushroom
1 onion chopped
1/2 cup heavy cream
2 cups chicken broth
2 tbsp olive oil
1 tbsp butter
1tbsp champagne vinegar
Heat 1tbsp of the oil and add the mushroom
Add the butter let it cook until the water from the mushroom is all evaporated (6-8minutes).
Add the second tbsp of oil the onion and garlic to the mushroom sautee until onion are golden another 6-8 minutes. Add the thyme
Add two cups of chicken broth and the champagne vinegar
Add the cream and let simmer for another 10-20 minutes.
Blend the soup to cream
Cook some bacon bits, add to the top. Serve with toast and blue cheese.
- 1 onion chopped
- 2 cloves of garlic chopped
- 95% lean ground beef
- 1/2 cup of red wine
- starter sauce from TJ or tomato puree/sauce from hunt.
Sauter the onion and garlic in olive oil. Add the meat and cook it. Then add some thyme, rosemary and a bay leave. Add the tomato sauce, the wine and let it simmer for a while.
Make the bechamel (need to go look for recipe)
Cook the pasta a little and layer
pasta, meat sauce, bechamel, pasta meat sauce bechamel, pasta meat sauce and finish with some cheese ( I like fresh mozarella).