Sunday ~ Artichoke Bisque, Toast and Greens (fast and easy)
Double the bisque for later in the week (recipe below). Serve toasted cheesy bread and a green salad with light vinaigrette.
Monday ~ Dad's chicken. 45 min prep)
Simmering in your kitchen this brings good flavors, good aromas, good company.
Chicken (bone in has most flavor), chopped onion, chopped parsley, 1can tomato sauce, 1/2 c. red wine, olives, pancetta or sausage, whole mushrooms. Saute chicken, take out, add onion and par. Add sausage, red wine and 1can tomato sauce. Add 2-3 cans water, about 3/4 c. Bring to boil, cover and cook on low 50min. Serve with anything...brown rice, pasta, mashed potatoes, polenta, sourdough.
Tuesday ~ Leftovers from Monday
Wednesday ~ Back to the Roots...Minestrone Soup
Noni inspired us all. Morning started with something brewing in the kitchen. A pot of this, a little something of that. Food was her passion, her roots from Italy, and it brought everyone together. This week, Mom cooked her Minestrone soup for my brother's family, herself and then shared it with us. Sent Mom home with our leftover chicken!
Thursday ~ Husband is out...cheese and bread for me!
Recipes
Pureed Artichoke Bisque*
1 package frozen artichoke hearts, defrosted (trader joes best value)
1 potato, peeled and diced
3 to 5 garlic cloves, chopped
2 Tbl butter or olive oil
4 to 6 cups chicken or vege broth
1 Tbl sliced basil
Saute artichokes, potato and garlic in olive oil for 5min or until partially cooked. Add stock, boil. Reduce heat and simmer until veges are tender, 10 min. Puree soup, season with s&p. Garnich with basil and/or truffle oil (my addition).
*SF Chronicle Cookbook
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