This grocery list does not include Thanksgiving Dinner.
- Sunday: Navy Bean Soup
- Monday: Chicken Tenders with french fries and cut up veggies
- Tuesday: Tomato, Mozzarella and Pesto Panini
- Wednesday: Chicken Fettuccini Verde, Cesar Salad and Garlic Bread
- Thursday: Thanksgiving
- Friday: Asian BBQ Ribs, Stir fried Rice and Sauteed Snow peas
- Saturday: Turkey Tetrazzini
- Egg Noodles
- Hoisin Sauce
- Teriyaki Sauce
- Rustic Bread
- Chicken Tenders
- Navy beans
- Ham Hocks
- Romaine Lettuce
- French Bread
Navy Bean Soup
I think this would be good to have this week if I need a lunch for some of our Thanksgiving guest.
- 1 pound navy beans, picked over, rinsed and drained
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary
- 1 bay leaf
- 2 large smoked ham hocks, about 1 1/2 pounds
- 1 medium onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 8 cups of cold water
- 1 medium carrot, coarsely chopped
- Kosher salt and freshly ground black pepper
- Butter for garnish
Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.
Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve.
- 12 oz egg noodles, spaghetti, linguini or other pasta
- 12 ounces mushrooms, sliced (about 4-5 cups)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups of milk
- 1/4 cup cream
- 2 cups chicken broth
- 1/4 cup dry sherry, vermouth, or dry white wine
- 3 cups coarsely chopped cooked turkey
- 1 cup cooked peas
- 2/3 cup freshly grated Parmesan
- 1/3 cup shredded Swiss cheese
- 1/3 cup fine fresh bread crumbs
- Salt and Pepper
1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
2 Preheat oven to 375°F.
3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.
4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Serves 4 to 6.