The eggplant with fish stir-fry was a HUGE hit from last week. I think I'll actually make those fish balls alone and figure out some funky stir-fry on my own. ANYWHO...
We have an abundance of tilapia pot roast in the freezer, so that's the focus of this week. We ate all the Salmon for dinners the past few weeks and we've had catfish a few more times that we'd like to admit. We actually do eat a few vegetarian things throughout the week, but rarely make them for lunches. Oh, and before I forget... we have a few dinner portions of the Tortilla soup I made in January, so we'll probably be thawing one of those out this week as well.
Shrimp and Corn Chowder
I've made this recipe before and we LOVE it. It's adapted from the Nook and Pantry blog and I've replaced a few things that the original recipe calls for, like broccoli (seriously, who wants to see broccoli in a chowder?).
Shrimp and Corn Chowder
1 box frozen corn, thawed
4 oz. bacon, chopped (you can use turkey bacon, but the flavor is better with real bacon
1 vidalia onion, finely chopped
3 cloves of garlic, pressed or minced
3 Tbsp flour
1/4 tsp of smoked paprika
1/8 tsp of cayenne pepper
4 C chicken stock
2 C skim milk
1 lb red potatoes (3), scrubbed and cut into 1/2 in cubes
2 carrots, diced
2 celery ribs, sliced crosswise
1 bay leaf
2 tsp fresh thyme leaves, finely chopped
2 sprigs of parsley
1 lb of medium or large shrimp, peeled and deveined
1/2 C heavy cream, room temp
2 Tbsp of minced parsley
Salt and ground black pepper
1. Saute the chopped bacon in a Dutch oven or large saucepan over medium heat, until the pieces are crisp and all the fat has been rendered. Spoon out the bacon pieces reserving the fat in the pan.
2. Reduce the heat to medium to medium low and add the chopped onions, carrots and celery. Sprinkle with 1/2 teaspoon of salt and saute until all has softened while scraping up the browned bits, about 10 minutes.
3. Add the garlic and cook until fragrant. Sprinkle in the flour, smoked paprika, and cayenne pepper and stir constantly while cooking for about 1 minute. Slow whisk in the chicken stock and milk.
4. Add the potatoes, bay leaf, thyme, parsley sprig, bacon bits, corn, and freshly ground black pepper to taste. Bring up to a boil then reduce the heat to a simmer. Cover and simmer the potatoes are almost tender, about 8 minutes.
5. Stir in the shrimp and heavy cream, making sure the shrimp get stirred into the hot soup. If the chowder is too chunky for your tastes, add another cup of milk as well. Cover and bring up to a simmer again and cook until the shrimp are just pink, about 2 minutes.
6. Discard the bay leaf and parsley sprig, stir in freshly minced parsley and salt to taste.
Hungarian Pot Roast with Sour Cream and Paprika Gravy
NOM NOM NOM!!! This is all I can say. Recipe adapted from Kalyn's Blog.
2 tsp. + 1 T olive oil
1 rump roast, about 2.5 pounds
4 large yellow onions, cut into slices at least 1/2 inch thick
2 T sweet Hungarian or Spanish paprika (or more)
1 jar (12 oz.) roasted red bell peppers
1 can (14.5 oz.) diced tomatoes with juice
2 cups homemade beef stock or low-sodium beef broth
fresh ground black pepper to taste
1 1/2 cups lite sour cream (don't use fat free)
1. Rub roast on all sides with salt and pepper. You can use steak seasoning if you have it too. Heat 2 tsp. olive oil in heavy frying pan, add roast and brown well on all sides. (Don't rush this step., it may take 15-20 minutes to get the roast nicely browned.) When roast is well-browned, place in crockpot.
2. While roast browns, peel onions and cut into slices at least 1/2 inch thick. Heat addditional 1 T olive oil in pan, then add onions and paprika and saute onions until lightly browned, turning often to brown all the onion slices. Put onions in crockpot on top of and around the roast.
3. Add 2 cups beef stock to frying pan, scraping off any browned bits and simmering until beef stock is reduced to about 1 cup. Pour in crock pot.
3. Drain jar of roasted red peppers, then cut into lengthwise slices about 1/2 inch thick. Put sliced peppers and canned tomatoes into crockpot, seasoning with black pepper.
4. Cook on high for about 4 hours, or until roast feels tender when pierced with a fork. When roast is tender, remove meat, let cool a few minutes, and then cut into thick slices.
5. While meat cools enough to handle, strain liquid into frying pan (catching the vegetables) and simmer over medium high heat to reduce for gravy. Add a small amount of the liquid to the sour cream and whisk together, then whisk that mixture back into the juice in the pan for easier combining without lumps.
6. Put meat and vegetables back in the crockpot (or deep skillet). Pour sour cream gravy back over meat and vegetables in crockpot and cook about 20-30 minutes more, or until heated through. Serve hot.
Austrian Potato Salad
This no-mayo recipe comes from my beloved Cooks Illustrated magazine. Make sure you cook the potatoes through fully so the "sauce" will be creamy! I made this on Sunday to take to the Super Bowl Party we were invited to. It's always a big hit!
Ingredients:
2 pounds Yukon Gold potatoes (about 4 large)
peeled, quartered lengthwise, and cut into 1/2" thick slices
1 cup low-sodium chicken broth
1 cup water
Table salt
1 Tablespoon sugar
2 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion chopped fine
6 cornichons, minced (about 2 Tablespoons)
2 Tablespoons fresh chives
Ground black pepper
Directions:
1. Bring potatoes, broth,water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12 inch heavy bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with a paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
2. Drain potatoes in colander set over a large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but 1/2 cup cooking liquid (if 1/3 cup liquid does not remain, add water to make 1/2 cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add 1/2 cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornnichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and pepper. Serve at room temperature.
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