Last Week's Menu
Posted
Wed, 01/25/06
Last week was near-food bliss in our house. My husband has a tendency to favor "quick foods" while I prefer chicken, fish and fresh vegetables. I was able to get my way for most of last week, with the following results. Keep in mind we try to consume leftovers the next day, accounting for the lapse in weekdays.
Monday:
Turkey Burgers
1 LB lean ground turkey
Combine the turkey with the seasonings; add the egg and breadcrumbs to keep ground meat together. Shape into "hamburger" patties and place in a steamer. (I have three steamers; I use one for rice, one for homemade canine fare, and the other for meats and vegetables. The Rival steamer I use for main meals contains a cooking tray with drain holes and a bulkier dish for large bits of food such as broccoli). Steam the turkey patties on a drainable tray until cooked through; about twenty or thirty minutes. Remove from steamer carefully and serve on hamburger buns and with preferred condiments. One pound of ground turkey can make up to six patties.
Despite the leanness of the turkey, a surprisingly large amount of fat still drains from the meat and escapes to the outer well of my steamer (where it's supposed to go). After eating steamed foods on a regular basis, it's hard to go back to anything fried. Steamed foods retain as much flavoring as you put into them, and they never lose their delicious moisture.
Wednesday:
Homemade Pizza
Spread the sauce on the pizza crust. Add other ingredients in the order they appear in the recipe. Place pizza on a pizza pan or cookie sheet and bake for twenty minutes at 450-degrees F, or until edges of crust brown and ingredients are bubbling. Slice and serve at once.
Friday:
Angel Hair with Scallops
Cook the pasta according to package directions, drain and set aside. In a small pan, add the olive oil, onion and garlic; cook over medium-low heat for two minutes, stirring occasionally. Add scallops, parsley, salt and black pepper. Cook another three to four minutes, stirring often, until scallops are translucent and fully cooked. Add tomato sauce, mix well. Sprinkle Parmesan cheese on top; let the cheese melt. Heat the sauce and scallops and toss with Angel Hair pasta. Serve at once. Similar recipe: Angel Hair with Scallops & Pine Nuts.
For an accompaniment, I prepared a green salad with homemade olive oil and red wine vinegar dressing. I don't care for an abundance of sauce on my pasta, but the recipe can be adjusted to personal taste.
Tags: Entrees;
Italy; Menus;
Pasta & Rice;
Poultry;
Seafood
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