• Riz Casimir, June 25-26

    Posted on June 24, 2012 by in 2-Day Meal Planner

    Did you know that my kids 4th place winner of the fave 10 list, the Curry Chicken, is a Swiss dish? It is best known in Switzerland as Riz Casimir. According to Betty Bossy, the Swiss version of Martha Stewart, Moevenpick, a Swiss restaurant chain, invented the dish in 1952. The original Riz Casimir calls for veal, but over the years chicken and pork are substituted. Unlike my Curry Chicken, the pineapple and the bananas are cut into pieces and mixed in with the sauce and the meat. As seen in the image I found on the internet.

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    THE MENU

    Monday: Spaghetti Aglio e Olio with Shrimps, Kale Salad

    Tuesday: Curry Chicken

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    SHOPPING LIST

    The shopping list is organized according to the grocery store aisles. I hope this makes shopping for dinner much easier.

    Meat Department

    1. 1 lb. of shrimp
    2. 4 boneless, skinless chicken breasts

    Produce Department

    1. 10 garlic cloves
    2. 2 bunches Swiss chard
    3. 1 bunch kale
    4. 6 Brussels sprouts
    5. 4 ripe bananas
    6. 2 lemons

    Dairy Aisle

    1. 1 cup grated Parmesan cheese
    2. ¼ cup Pecorino cheese
    3. 1 stick butter
    4. 2 Tablespoons Heavy Cream

    Rice and Grain Aisle

    1. 1 package spaghetti
    2. 1 box Basmati rice or brown rice

    Canned Goods Aisle

    1. 1 can sliced pineapples

    Fruit and Nuts Aisle

    1. ¼ cup Almonds

    Frozen Food Aisle

    1. 1 bag of frozen and peeled shrimps

    Herb, Seasoning, and Condiment Aisle

    1. Curry powder (preferably Madras; Curry powder comes in a spicy and a mild version, choose the one your family will enjoy)
    2. 1 cube chicken bouillon

    Tip: As you have been cooking for a while, herbs seem to accumulate in the pantry. I have an entire cabinet dedicated to all the different herbs and seasonings I use. Before you go out and buy more of the “same stuff”, check your pantry to make sure you don’t already have it.

    Spirit Aisle

    1. 1 cup white wine

    Tip: look for the small bottles of wine. They come in a 4 pack and each small bottle contains 1 cup of wine.

    Pantry Staples

    A list of must have items in every kitchen.

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    MONDAY

    Spaghetti Aglio e Olio with Shrimps, Kale Salad

    Serves 4

    PREPARATION

    Spaghetti Aglio e Olio with Shrimps

    1. Boil a big pot of water for the spaghetti
    2. Add 1 Tablespoon of salt and cook according to package
    3. Drain the pasta when the pasta is almost al-dente
    4. Reserve 1 cup of the pasta cooking water
    5. Peel and thinly slice 10 garlic cloves
    6. Heat ½ cup olive oil in a large, deep skillet (the spaghetti needs to fit in it)
    7. Add the garlic and the frozen shrimp and sauté until the garlic turns light brown and the shrimp is defrosted
    8. Add the pasta and toss
    9. Add 1 cup of the pasta cooking water
    10. Let the pasta simmer until cooked through
    11. Turn off the heat and add 1 cup Parmesan cheese
    12. Toss the spaghetti and season with salt and pepper if desired
    13. Cover and let the spaghetti rest until the kale salad is prepared
    14. Transfer to a big bowl and serve

    Kale Salad

    1. Wash 1 bunch of kale
    2. Cut out the stem
    3. Finely slice the kale
    4. Place it into a salad bowl
    5. Wash the 6 Brussels sprouts
    6. Cut the Brussels sprout in half
    7. Finely slice the Brussels sprout
    8. Add it to the kale
    9. Chop ¼ cup of almonds and add to the salad
    10. Add ¼ cup shaved Pecorino cheese
    11. Make salad dressing: Whisk ½ cup olive oil, ¼ cup lemon juice, 1 teaspoon Dijon mustard and 1 finely chopped garlic clove
    12. Pour over the salad and toss

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    TUESDAY

    Curry Chicken

    Serves 4

    PREPARATION

    This was one of my favorite dishes growing up. Now, my kids love it as well!

    Basmati Rice

    Soak 1 cup of Basmati rice in hot water for at least 1 hour

      1. Heat 1 Tablespoon olive oil in a medium saucepan
      2. Rinse the Basmati rice
      3. Add the Basmati rice to the saucepan and stir until the rice looks “glassy”
      4. Add ½ teaspoon salt
      5. Add 1½ cups hot water
      6. Boil until water level is even with the rice
      7. Cover and turn heat to low
      8. Let simmer for about 20 minutes or until done

    Tip: While the Basmati rice is cooking, prepare the Chicken Curry

    Curry Sauce

    1. Melt 2 Tablespoons of butter in a medium sauce pan
    2. Add 2 Tablespoons of curry powder
    3. Add 2 Tablespoons of flour
    4. Whisk constantly until the flour turns a light brown
    5. Keep whisking and slowly add 1 cup of white wine and 2 cups chicken bouillon
    6. Keep whisking until the sauce thickens
    7. Add 2 Tablespoons heavy cream
    8. Add salt and pepper to taste if desired

    Chicken Curry

    1. Wash 4 chicken breasts in water with a splash of vinegar
    2. Pat dry the chicken
    3. Thinly slice the chicken
    4. Season the chicken with salt and pepper to taste
    5. Heat 2 Tablespoons of Butter and 2 Tablespoons of olive oil in a large skillet
    6. Brown the chicken
    7. Add to the Curry Sauce

    Bananas and Pineapple

    Bananas

    1. Cut the bananas in half
    2. Cut each banana half lengthwise (each banana yields 4 pieces)
    3. Heat 2 Tablespoons of butter in a large skillet
    4. Fry the bananas until tender and caramelized on each side

    Pineapple

    1. Heat 2 Tablespoons of butter
    2. Fry the pineapple until heated through

    ASSEMBLY

    1. Place the rice on a big platter in a ring formation
    2. Pour the Curry sauce into the ring
    3. Place the bananas and the pineapples around the rice ring in an alternating pattern
    4. Serve and enjoy!
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