This weather also puts me in the mood for fresh, healthy food. I hope you enjoy the menu this week - and don't forget to comprimise where necessary to make this menu friendly for your family. We must not forget the purpose of this blog - making life easier for us super-people.
Monday: Chicken and Asparagus Crepes (from foodnetwork.com)
- 3 tablespoons unsalted butter, plus more for the dish
- 2 1/2 cups shredded rotisserie chicken
- 1 1/2 cups ricotta cheese
- 3/4 cup grated parmesan cheese, plus more for serving
- 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
- Kosher salt and freshly ground pepper
- 8 store-bought crepes (about 9 inches each)
- 1 shallot, sliced
- 1/2 pound asparagus, trimmed and cut into pieces
- 3/4 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Tuesday: Broiled Salmon with a Creamy Dill Sause, served with Rice and Steamed Veggies
(from Janet and Greta Podleski, The Looneyspoons Collection)
Rice
6 boneless skinless salmon fillets (about 6oz each)
1/3 cup light sour cream
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and fresh ground pepper
Vegtables (broccoil, carrott, sugar snap peas)
Prepare rice according to directions.
Chop vegtables and place steamer. Boil water and steam vegtablles. When cooked, sprinkle with salt and pepper and a dash of lemon juice.
Preheat broiler. Sprinkle salmon lightly on both sides with salt and pepper.
Place salmon on a baking sheet that has been sprayed with cooking spray (such as Pam). Broil 4 to 6 inches from heat source for about 4 minutes per side, or until fish flakes easily but is still just slightly pink in the centrer.
While fish is cooking, prepare the sauce. In a small bowl, whick together sour cream, maple syrup, mustard, lemon juice, dill, lemon zest, salt and pepper.
Remove salmon from oven, drizzle with sauce. Serve immediatly.
Wednesday: Butternut Squash Soup with Pears and Ginger
2 tsp olive oil or butter
1 cup chopped onion
1 tsp minced garlic
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp ground cumin
4 cups reduced-sodium chicken broth
3 cups peeled, cubed butternut squash
2 cups peeled, chooped pears
1 cup peeled chopped carrots
1/2 tsp salt
1/4 tsp ground fresh pepper
3/4 cup light sour cream
Heat olive oil in large pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add ginger, curry powder and ground cumin. Mix well and cook for 30 more seconds.
Add broth, squash, pears, carrots, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until squash and carrots are tender. Stir occasionally.
Working in batches, carefully transfer soup to a blender and puree until smooth. Soup will be very thick. Return soup to pot and stir in sour cream. Serve hot.
Thursday: Veggie Enchilada
Black Beans (1 Can, rinsed)
Salsa (1 bottle)
Frozen Corn (1/2 cup)
Avocado (2, chopped)
Flour Tortillas
Cheddar Cheese (1 Cup or to taste)
Sour Cream
Preheat over to 350 degrees.
Combine black beans and salsa. Add frozen corn. Add chopped avocado. Wrap mixture in tortillas and place side by side in a baking dish. Spread grated cheese over top.
Bake for 20-30 minutes.
Serve with sour cream and additional salsa (if you have it.)
Friday: Spelt Pancakes with Sausage and Fruit Salad
Breakfast Sausage
Fruit Salad
Maple Syrup
Whole Spelt Flour (2 Cups) *you can get this in the health food section of your store, or at Bulk Barn.
Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Salt (3/4 Tsp)
Milk (1 3/4 Cups)
Unsalted Butter, melted (2 Tbsp)
Vanilla (2 Tsp)
Fry Sausage until cooked though. Set aside.
Melt Butter. Put all pancake ingredients in your blender and blitz. Heat non-stick frying pan or griddle, brush lightly with oil and ladle pancakes onto hot surface. When bubbles appear, flip. Serve with maple syrup, sausage and fruit salad.
(from Janet and Greta Podleski, The Looneyspoons Collection)
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