Menu Plan for the Week

SATURDAY
Cheeseburgers with leftover quinoa salad and steamed veggies

SUNDAY
Rotisserie chicken with mashed potatoes & gravy; brussel sprouts

MONDAY
Barbeque ribs, Classic Macaroni salad and corn on the cob
Classic Macaroni Salad
This macaroni salad is made with hard-cooked eggs, chopped vegetables, and a seasoned mayonnaise dressing. Scroll down to see more macaroni salad recipes.
Ingredients:
2 cups cooked macaroni, drained, rinsed, cooled
2 hard-cooked eggs, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste
Preparation:Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving. Makes about 4 sevings of macaroni salad.

TUESDAY
Italian-Style Quinoa-Stuffed Sole
Submitted by: Torli
Prep Time: 20 MinutesCook Time: 23 Minutes
Ready In: 1 Hour 3 MinutesYields: 2 servings
"Delicate sole is wrapped around spiced quinoa for a tender and filling dish."
INGREDIENTS:
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets
2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
DIRECTIONS:
1. Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3. Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4. Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.

Serve with asparagus and brown rice

WEDNESDAY
California Avocado Fettuccine
Ingredients
1/3 tsp olive oil
1/6 Cup diced green peppers
1/16 Cup white wine vinegar
1/12 Cup chopped fresh basil
7/32 Cup sundried tomatoes, diced
1/12 Cup chopped green onion1
/6 ripe Fresh California Avocado, diced
1/6 Pound dried fettuccine
Nutritional Info
Fat: 5.6g
Carbohydrates: 53.4g
Calories:300.8
Protein: 10.7g
In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.Toss ingredients together well so they are evenly coated with the oil and vinegar.Cook pasta in boiling water for 6 minutes or until "al dente."Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta. Number of Servings: 2

Serve with whole wheat rolls

THURSDAY
Scallops Mascarpone
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 3 servings
"Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce."
INGREDIENTS:
1/2 (16 ounce) package medium seashell pasta
3 tablespoons butter
1-1/2 teaspoons olive oil
1-1/2 teaspoons chopped fresh parsley
1/2 clove garlic, chopped
1/2 (10 ounce) package sliced
fresh button mushrooms
1/2 bunch asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
1/4 teaspoon onion powder
1/2 pound scallops, rinsed and patted dry
2 tablespoons milk
1/2 (8 ounce) container mascarpone cheese
1 tablespoon butter
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
2. Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
3. Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.

FRIDAY
Dinner at Aloha BBQ

SATURDAY
Matambre - Argentine Rolled, Stuffed Flank Steak Recipe
by Mimi Bobeck
7 hours 6 hours prep
SERVES 10
2 (2 lb) flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1-3 cup cold water
THE STUFFING
1/2 lb fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375°F for one hour.
To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above

Serve with wild rice and sauteed carrots

SUNDAY
Grilled turkey breast
Refreshing Summer Orzo Salad
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 4 servings
"This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken."
INGREDIENTS:
2 cups chicken broth
1/2 (16 ounce) package orzo pasta
2-1/4 teaspoons butter
2 tablespoons extra-virgin olive oil
3/4 teaspoon minced garlic
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1/2 cup pine nuts
1/2 cup pitted kalamata olives
1/2 (2 ounce) jar capers, with liquid
6 ounces basil-flavored feta cheese
1/2 (10 ounce) bag fresh spinach leaves, chopped
1-1/2 teaspoons lemon juice
DIRECTIONS:
1. Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
3. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

MONDAY
Chicken stir fry with jasmine rice.

TUESDAY
Tom Ka Gai Soup
Thai Sticky Rice With Mangoes
A traditional Thai dessert often sold on street corners when mangoes are in season. Preparation time includes soaking time for rice.
SERVES 2 -3
Ingredients
1 large mango, very ripe
1 cup glutinous rice
1 cup coconut milk
1 tablespoon unbleached cane sugar
1 dash salt
sesame seed (optional)
Directions
1Rinse and soak glutinous rice for a minimum of 4 hours.
2Using a traditional Thai rice steamer boil water in metal basin.
3Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
4Set timer for 25 minutes.
5Meanwhile, peel and slice mangoes vertically off of the central pit.
6Cut widthwise into several pieces.
7Set aside.
8In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
9Reserve a scant 1/4 cup of the milk mixture.
10When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
11Allow to sit for no longer than 5 minutes.
12Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.

WEDNESDAY
Mango, Avocado and Black Bean Salad.

Serve with baked tortillas.

THURSDAY
BAKED HALIBUT WITH PARMESAN BREAD CRUMBS
Ingredients
6 halibut steaks, 1 inch thick (6 oz. each)
Salt to taste
Freshly ground black pepper to taste
1/2 c. dry bread crumbs
2 cloves garlic, minced
1/4 c. olive oil
1/4 c. Parmesan cheese
1/8 tsp. dried thyme, crumbled
Lemon wedges
Nutritional Info
Fat: 6.8g
Carbohydrates: 8.0g
Calories:295.9
Protein: 48.5g
Place steaks in an oiled shallow baking pan. Sprinkle with salt and pepper. Combine bread crumbs, garlic, oil, cheese and thyme to a thick paste and pat onto surface of steaks. Bake in a preheated 450 degree oven for 14 minutes per inch of thickness of fish or until fish is not longer translucent when tested with a fork. Garnish with lemon wedges and serve.

Serve with brown rice and broccoli.

FRIDAY
T-bone steaks; brown rice; and cauliflower

SATURDAY
ELEGANT BEEF WELLINGTON
Printed from COOKS.COM
1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish
About 2 hours before serving:
1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.
Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.
5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
7. Prepare Bordelaise Sauce.
8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.
Makes 10 servings.
BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.

CHICKEN LIVER PATE' (Since there is no way I can find duck or goose pate here!!)
2 or 3 chicken livers
1 sm. onion, chopped up good
1 hard boiled egg
2 tbsp. chicken fat or butter
Salt, pepper and garlic powder to taste
Fry chicken livers with onions in the chicken fat. Mince the hard boiled egg, add chicken livers and onions chopped very fine. (I use a potato masher or put in the blender). Add butter, salt and pepper and garlic powder. Blend into a smooth paste


YORKSHIRE PUDDING
3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil
Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.
When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.
Serves 6.

Buttered Broccoli With Almonds
The delicious crunch of almonds makes broccoli into some thing quite special. Broccoli does not keep well, so buy it as fresh as possible, without any signs of yellowing. Beware of overcooking it — some crispness should be retained.
An easy and appetising way with broccoli, to serve as anaccompaniment with meat or fish.
SERVES 4
700 g (1 1/2 lb) broccoli florets, trimmed
salt and pepper
25 g (l oz) butter
50 g (2 oz) flaked almonds
juice of 1/2 lemon
1. Cook the broccoli in boiling salted water for 10 - 15 minutes, until just tender.
2. Meanwhile, melt the butter in a small saucepan and cook the almonds over a gentle heat until golden brown. Stir in the lemon juice and season with pepper to taste.
3. Drain the broccoli well, then toss with the almonds and butter. Serve at once.