This week my sister is coming to town and we're all very excited! I'm making my whole roasted chicken with root vegetables for her arrival, but will save that recipe gem for another week. Also, we're going to Costco on Tuesday night, so I still have a few things left over in the freezer I want to use up to make room for the new proteins we're going to freeze.
Last week's dishes lasted us through Saturday when we finished off the last portion of the gumbo and the Beef Ragu for our lunches. We ate out only three times last week;once at a burger place, Friday night we got burrito delivery and Saturday night we went out to our favorite tavern for thier amazing specials and Rolling Rock (my fav.!).
Here are my recipes for this week!
Shrimp Stir-Fry with Garlic and Green Beans
Recipe adapted from "Fish", a cookbook I got from my sister two Christmas's ago
1lb uncooked shrimp, any size, shell off
1 cup water
1 1/2 teaspoons sugar
2 tablespoons soy sauce
1 clove garlic, sliced
1 teaspoon salt
1 tablspoon sherry
2 teaspoons sesame oil (yes, i had to go buy this since I didn't have it.)
3/4lb green beans, trimmed
2 tablespoons peanut oil
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
Juice of 1/2 lime
1. Marinate the shrimp in a mixture of 1/2 teaspoon sugar, 1 tablespoon soy, sliced garlic, salt, sherry and 1 teaspoon of the sesame oil.
2. If the green beans are tough/thick, boil them for 1 minute and the plunge them in ice water.
3. Preheat a wok or skillet on medium-high for 3 minutes. Add 1 tablespoon of peanut oil and raise the heat to high. When it begins to smoke, add the minced garlic and then immediately after add the shrimp and marinade mixture both. Cook the shrimp about 1 minute per side then spoon out of the pan to set aside.
4. Put remaining tablespoon of peanut oil in skillet, wait until it smokes, then add ginger and gren beans. Cook about 3-5 minutes until browned then add water and let it bubble away for 1 or 2 minutes. Return shrimp to skillet and stir, adding remaining sugar and soy sauce. Stir and cook for 1 minute.
5. Drizzle with lime juice and serve over rice.
Cajun Catfish Sticks
Adapted from a recipe on the back of my cornmeal package! I also made some sweet potato fries to go with it but will include this recipe at another time.
1lb Catfish, cut into nuggets or fingers
1 egg
3/4 cup corn meal
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1/4 teaspoon red pepper
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 teaspoon garlic power
1 teaspoon onion powder
(you can substitute the last 4 ingredients with 1 1/2 tablespoons of old bay)
Preheat oven to 375.
1. Blend all of the dry ingredients together in a mixing bowl. Beat the egg in a separate bowl and add a tablespoon of tab water.
2. Dip fish fillets in egg mixture and then coat with breading. Place on a baking sheet. Repeat for all fillets and bake for 30 minutes until fish flakes with a fork.
Skillet Chicken Pot Pie
Adapted from a recipe I found on a parenting blog, babble.com
Ingredients For the Crust
1 egg
1 stick butter, sliced in small pats and very cold
1 1/4 cups all purpose flour
1/2 teaspoon flour
Ingredients for the filling
2 lbs boneless skinless chicken breasts, diced
4 stalks celery, sliced
4 medium carrots, sliced
1/2 large onion, diced
1 cup frozen, defrosted green peas
1 clove garlic, diced
2 cups chicken stock, warmed or room temp
1 teaspoon dried herbs de province (if you don't have this, I used a shake of sage, rosemary and thyme. poultry seasoning will also work)
1/2 cup milk (I used skim)
3 tablespoons butter
3 tablespoons flour
salt and pepper
2 tablespoons olive oil
Method For the Crust (do this first!)
1. Preheat oven to 350 degrees.
2. Add flour, salt and sliced butter to your food processor. Pulse until mixture becomes grainy. Add egg and pulse just until dough comes together.
3. Form the dough into a disc and place in the middle of a gallon zip lock bag. Place in the refrigerator until ready to use.
Method For the Filling:
1. Preheat large cast iron skillet (I used my new Le Creuset one!). Salt and pepper diced raw chicken. Drizzle one tablespoon olive oil in skillet. Add chicken and cook until no longer pink. Remove chicken from pan and set aside.
2. Drizzle pan with another tablespoon of olive oil. Add celery, carrots, onions and garlic. Sprinkle with a little pinch of kosher salt. Saute until vegetables just begin to turn translucent. Remove vegetables and set aside.
3. Turn heat to low and add butter. Melt butter and then whisk in 3 tablespoons flour. Add a little salt. Cook, while constantly whisking, for 2 – 3 minutes over medium heat, or just until flour smells nutty. Pour warmed chicken stock (2 cups) into pan and whisk well. Add herbs. Turn heat to high and bring to a boil while whisking constantly. Pour in milk and bring back to a boil. Turn heat off and add chicken and sauteed vegetables and defrosted peas.
2. Remove dough from refrigerator. Roll out on a floured surface to a uniform thickness and enough to cover the skillet. Place the dough on top of the skillet. Tuck in the edges of the dough so that all the dough is in the pan and sealed to the edges of the skillet. Cut vent holes in the pie dough with a paring knife.
3. Bake for 1 hour at 350 degrees.
ENJOY!
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