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Menu Plan for Spring I: Week 8, Saturday
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Daily Recipes:
Artichokes with Dill Dip
Chicken Divan
Parsley New Potatoes
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
One last dinner from the oven (except for quiche); one last head of broccoli; transition cooking is slowly ending. You can cook the artichokes anytime during the day.
Artichokes with Dill Dip
Total time: 55 minutes
The artichokes take about 40 minutes to steam. This can be done anytime and the artichokes can be served warm or cold. Have a bowl for the discarded leaves and have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the artichoke bottom.
Ingredients:
- 2 globe globe artichokes
- 1 tbs lemon juice
- Dill Dip:
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
- 1/4 cup (2oz, 60gr) mayonnaise
- 1 tsp dill weed (dill leaves)
- 1 tsp snipped fresh chives
- 1/4 tsp garlic powder
- 1/4 tsp soy sauce
Instructions:
- Cut off bottoms of artichokes and remove any tough lower leaves.
- Dip in water to which a tbs of lemon juice has been added (to prevent discoloration).
- For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors.
- Cut the top 1/3rd of the artichoke off and discard. Don't worry about the choke (fuzzy hairs inside)
- Put in steamer and steam 40 - 50 minutes, depending on size. They're done when a sharp knife goes in easily.
- Serve artichokes with small bowl of Dill Dip, pulling the leaves off, dipping and scraping the edible flesh off of the tough leaf with your teeth.
- Dill Dip:
- Mix all ingredients in small bowl.
- Best if made at least 30 minutes in advance. Serve.
Chicken Divan
Total time: 45 minutes
An old classic, updated for a healthier lifestyle, but still with the proper amount of decadence. I use yogurt instead of sour cream, less cheese, stock instead of 'condensed creamed' soup, and no mayonnaise. I think it's better than the original....
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/2 medium - large head broccoli (enough for 2)
- 2 shallots
- 1 clove garlic
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) chicken stock
- 1/2 cup (4oz, 120ml) white wine
- 2 tbs cornstarch (maizena) dissolved in 2 tbs water
- 1/2 cup (4oz, 120gr) Greek yogurt or crème fraiche
- 1/2 cup (2oz, 60gr) Gruyère, shredded
- 1/4 cup (1oz, 30gr) Parmesan
- 1/4 cup dry bread crumbs
- 1 tsp paprika
Instructions:
- Put chicken stock in a medium skillet, just large enough to hold chicken breasts.
- Cut breasts in half (the short way) and add to stock.
- Cover pan and poach over medium heat until done, about 15 minutes.
- Cut broccoli into small florets (with some stem), put into a steamer basket and steam over medium heat until barely tender, 6 - 7 minutes.
- Finely chop shallots and garlic (techniques).
- Heat oil in a medium saucepan over medium heat.
- Add shallots and garlic and sauté.
- Add white wine and simmer.
- When chicken is done, remove from stock and add stock to white wine/shallot mix.
- When simmering nicely thicken with dissolved cornstarch.
- Add yogurt and shredded cheese, stir well. Remove from heat.
- In a baking dish (I use my 8 X 11 inch (20 X 27.5cm) oval ceramic) spoon 1/3 of the sauce.
- Arrange drained broccoli over cheese sauce.
- Put 1/3 sauce over broccoli.
- Arrange chicken on top, and pour over remaining sauce.
- Mix the Parmesan, bread crumbs and paprika and sprinkle over all.
- Bake in a 400F (200C) oven 15 - 20 minutes, until hot and bubbly. Serve directly from the dish.
Parsley New Potatoes
Total time: 30 minutes
New potatoes are very young potatoes, golf ball size or smaller. Roast them whole unless quite large.
Fingerling potatoes would be a good substitute. Actual new potatoes do not keep well and should be used within a few days.
Ingredients:
- 10 - 15 new potatoes (enough for 2 people) substitute fingerlings or regular potatoes cut into chunks
- 1 clove garlic
- 3 tbs snipped fresh parsley substitute 1 1/2 tbs dried
- 1 tbs olive oil
- 2 tbs butter
- pepper
Instructions:
- Leave small (an inch (2.5cm) or less in diameter) new potatoes whole. Cut larger ones in half. If using regular potatoes cut into quarters or smaller.
- Put potatoes in a bowl with olive oil and stir to coat.
- Lay on a baking sheet and roast, 400F (200C) for 30 minutes.
- Mince garlic and snip parsley.
- Melt the butter in a skillet large enough to easily hold the potatoes.
- Add the garlic and sauté 1 minute.
- Add the parsley, potatoes and sauté 1 - 2 minutes.
- Remove, add some fresh pepper to taste and serve.
Cooking Schedule: 60 minutes for menu |
Add wine to shallot/garlic |
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