Last week was rough....cooking was a chore (except for the Chicken w/ Root veggies--yum--recipe below) and my camera broke. Also, this is the last week of my beloved Farmers Wife (fruit and veggie stand in Carmichael, CA), it closes on Wednesday UNTIL NEXT APRIL. Now I will be forced to brave the crowds at the farmers market. Here in Sacramento, we have several year round farmers markets. The one closest to me is open on Saturday which means I will have to change the day I meal plan to Friday. Oh Gasp! I can hear the very un-hip conversation: "What are you doing this Friday night?" Young cool girl replies, "dinner with my friends and then off to a club. What about you?" I respond, "Sitting with my cookbooks and meal planning--its totally the IN thing....really..."
Okay then. I am really excited about this weeks menu! YAY! FALL FOOD! Almost all my recipes this week came from Cuisine at Home's Oct '07 and Dec '07 issues. yum, yum and more yum...let's eat...
Weekly Menu:
Sunday: Zucchini Cakes w/ Diavolo Sauce
Monday: Chicken Saltimbocca w/ spinach and wheat couscous
Tuesday: Petite Sirloins w/gingered tomato chutney
Wednesday: Bean Soup and simple green salad
Thursday: Cheese Tortellini and Butternut Squash w/ brown butter-sage sauce
Friday: Chicken w/ root veggies
Weekly Menu:
Sunday: Zucchini Cakes w/ Diavolo Sauce
Monday: Chicken Saltimbocca w/ spinach and wheat couscous
Tuesday: Petite Sirloins w/gingered tomato chutney
Wednesday: Bean Soup and simple green salad
Thursday: Cheese Tortellini and Butternut Squash w/ brown butter-sage sauce
Friday: Chicken w/ root veggies
Chicken and Root Veggies
2 boneless/skinless chicken breasts
1/4 stick of butter (optional)
1 cup white wine
1 1/2 cup chicken broth
2 cloves garlic, minced
1 large russet potato, cut into bite sized cubes
2 or 3 carrots peeled and cut
1/4 cup diced shallots
1 t Thyme
1 t cut Rosemary
pepper
1 T of flour (I use Wondra--its finer and doesn't clump)
(any root vegetables will work--this week when I make it again I am going to add parsnips)
Preheat oven to 350 degrees. In an oven safe skillet, add everything EXCEPT the chicken and butter. Make sure you make a roux with the flour so that it doesn't clump. Cover and simmer until veggies are slightly soft--approx 10-12 minutes. Add chicken breasts making sure the chicken sits on the pan (rather than on top of the veggies) and stir the veggies around surrounding the chicken--placing some on top of the chicken too. put the butter on top of the veggies that sit on top of the chicken. Place (uncovered) into oven and cook for approx 30 minutes or until temperature of chicken reaches 160 degrees. Let it stand about 5 minutes before serving.
2 boneless/skinless chicken breasts
1/4 stick of butter (optional)
1 cup white wine
1 1/2 cup chicken broth
2 cloves garlic, minced
1 large russet potato, cut into bite sized cubes
2 or 3 carrots peeled and cut
1/4 cup diced shallots
1 t Thyme
1 t cut Rosemary
pepper
1 T of flour (I use Wondra--its finer and doesn't clump)
(any root vegetables will work--this week when I make it again I am going to add parsnips)
Preheat oven to 350 degrees. In an oven safe skillet, add everything EXCEPT the chicken and butter. Make sure you make a roux with the flour so that it doesn't clump. Cover and simmer until veggies are slightly soft--approx 10-12 minutes. Add chicken breasts making sure the chicken sits on the pan (rather than on top of the veggies) and stir the veggies around surrounding the chicken--placing some on top of the chicken too. put the butter on top of the veggies that sit on top of the chicken. Place (uncovered) into oven and cook for approx 30 minutes or until temperature of chicken reaches 160 degrees. Let it stand about 5 minutes before serving.
Note: Dont peel your potatoes. Unpeeled potatoes are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin B6, Potassium and Manganese --among other things. A large potato also has about 7 grams of protien.
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