This week, much like last, I'm traveling for the majority of the time. Last week Taylor got to eat some of his favorites (chili, chicken nuggets etc...) but this week I have some time to use a few recipes out of the new Real Simple magazine that arrived in the mail.
Last Saturday we went to Costco with the help of some friends and have a freezer full of pork, flounder, cod, chicken (whole and tenders), shrimp and salmon. So you'll see recipes with these proteins for the next month or so.
Salmon with Asparagus and Bulgur
Adapted from April edition of Real Simple (this recipe seems a bit similar to my Tilapia over Quinoa from a few months ago)
Ingredients
1 cup bulgur
1 1/2 cups chicken or vegetable broth
1 bunch asparagus
1/2 cup button mushrooms, sliced
1 1/4 pounds skinless salmon fillet
1 lemon, thinly sliced
(optional)- Chopped Dill and Olive Oil
1. Heat oven to 375. In a large baking dish, combine the bulgur, mushrooms, broth and 1/2 teaspoon salt and pepper. Arrange the asparagus in a single layer on top, then plae the salmon on top of the asparagus. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top the fish with the thinly sliced lemon.
2. Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and salmon is cooked through (25-30min).
3. Garnish with olive oil and dill if you want!
Pork Cutlets with Fennel-Chickpea Salad
Again adapted from Real Simple
4 slices sandwich bread
3 tablespoons olive oil
1/4 cup all-purpose flour
2 large egg whites
4 pork cutlets pounded out to 1/4 inch thick
1 15.5oz can of chickpeas
1 fennel bulb
2 celery stalks, thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
1. Heat oven to 425. In food processor, puls bread until fine crumbs form. Add 1 tablespoon of the oil and 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse once or twice to moisten. Spread mixture on baking sheet and bake until golden brown, 4-6 minutes. Transfer to a shallow bowl.
2. Place flour in a second bowl and in a third bowl beat the egg whites 1 tablespoon water.
3. Season pork and coat each with flour, dip in the egg wash and then coat with the bread crumbs. Place on a baking sheet and bake until cooked through, 8-10 minutes.
4. For the slaw, toss together the chickpeas, fennel, celery, onion, lemon juice and 2 tablespoons oil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve together!
Shrimp Pasta with Leek and Spinach
Same magazine!!! This is really really really yummy.
12oz short pasta (I used penne)
2 tablespoons unsalted butter (I used salted)
2 leeks (I used 3), cut into half-moons, white and light green parts only
1lb peeled and deveined medium shrimp
Finely grated zest of 1 lemon
3/4 cup heavy cream (I accidentally used 2/3)
10oz baby spinach (about 12 cups)
1. Cook the pasta according to the package. Drain and return to pot.
2. Heat butter in a large skillet over medium heat. Add the leeds and 1/2 teasponn salt and 1/4 teaspoon pepper and cook until the leeks have softened, 3 to 5 minutes. Add the shrimp, spinach and lemon zest and cook, tossing frequently, until the shrimp is opaque and spinach is a little wilted, 4-5 minutes more.
3. Add the cream and 1/2 teaspoon salt to the pasta in the pot and cook over medium heat until slightly thickened, 1-2 minutes. Add the shrimp mixture to the pasta and toss to combine.
Sunday, March 20, 2011
Sunday, March 13, 2011
Classic Requests: Nothing New
This week I'm out on business the whole week. I asked Taylor what he wanted and he gave me the super easy answer.
He wants to eat the already-made/frozen chili he made a few months ago. I bought him some bread and hot dogs and he's in heaven. I also made him a few servings for fish and quinoa and a container full of chicken strips. Oh, and there was a lasagna in the freezer as wel. So.... Done! Now I can focus on trying my clothes on for this week and packing my bag... AFTER I play Super Mario Bros. on the Wii.
:)
He wants to eat the already-made/frozen chili he made a few months ago. I bought him some bread and hot dogs and he's in heaven. I also made him a few servings for fish and quinoa and a container full of chicken strips. Oh, and there was a lasagna in the freezer as wel. So.... Done! Now I can focus on trying my clothes on for this week and packing my bag... AFTER I play Super Mario Bros. on the Wii.
:)
Sunday, March 6, 2011
Back in the Saddle! 3-Meat Meat Loaf, Chicken Mango Salad with Balsamic Vinagrette and a Classic
We got back from skiing on Tuesday morning at 3am and we've been eating out MOST of this week. I can't tell you how happy I am to spend this Sunday cooking! It's supposed to rain in NYC today so I got up early and got my groceries before the downpour began. Now I'm in one of my MANY aprons I got for Christmas and ready to roll!
Note: the "Classic" in this recipe is my Asian Beef with Soba Noodles I made a few weeks ago. It was so good we are craving it again! This time I only have a 2-lb pot roast in the freezer, so I'm using that instead of what's in the recipe.
3-Meat Meat Loaf
Adapted from Ina Garten's recipe from Food Network.com. She only uses beef, but I wanted to mix it up a bit.
Ingredients
1 tablespoon good olive oil
1 cup chopped yellow onion
1/4 teaspoon dried thyme leaves
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1/2lb ground beef
1/2lb ground pork
1/2lb ground veal
1/2 cup plain dry bread crumbs (we make our own, search my recipe archive!)
2 large eggs, beaten
Ketchup to cover the Loaf (recommended: Trader Joe's)
Directions
Preheat the oven to 325 degrees F.
1. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce and chicken stock. Allow to cool slightly.
2. In a large bowl, combine the ground meat, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper.
3. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Tip from Ina: "A pan of hot water in the oven, under the meat loaf, will keep the top from cracking."
I boiled some red potatoes and will be doing a spinach, garlic and mushroom sautee to serve the Meat loaf over.
Chicken Mango Salad
My own recipe!
Since we got back from skiing, we've been buying salads at work since I didn't have enough time to cook. I had an awesome salad that I'm going to replicate for lunches this week. This recipe makes about 3-4 lunch servings.
Ingredients in the Salad
2 Chicken breasts, cooked and sliced
1 bag of mesculun salad mix
1 bag frozen corn
1 avocado, sliced
1 mango, sliced
1 can kidney beans, drained and rinsed
1/2 box of sliced button mushrooms
2 vine-ripened tomatoes, cubed
Sliced red onion (your preference on how much)
Balsamic Vinagrette Ingredients
4 tablespoons of mayo (use our recipe a few weeks back)
2 tablespoons of Balsamic vinager
1/4 teapsoon of Salt
1/4 teaspoon of pepper
1/4 teaspoon of paprika
1/4 teaspoon of garlic powder
Squirt or two of Dijon Mustard to taste
Whisk the dressing ingredients together and pour on top of salad. NOM NOM NOME! I made the salad separate from the dressing and take the two in separate containers to work.
Note: the "Classic" in this recipe is my Asian Beef with Soba Noodles I made a few weeks ago. It was so good we are craving it again! This time I only have a 2-lb pot roast in the freezer, so I'm using that instead of what's in the recipe.
3-Meat Meat Loaf
Adapted from Ina Garten's recipe from Food Network.com. She only uses beef, but I wanted to mix it up a bit.
Ingredients
1 tablespoon good olive oil
1 cup chopped yellow onion
1/4 teaspoon dried thyme leaves
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1/2lb ground beef
1/2lb ground pork
1/2lb ground veal
1/2 cup plain dry bread crumbs (we make our own, search my recipe archive!)
2 large eggs, beaten
Ketchup to cover the Loaf (recommended: Trader Joe's)
Directions
Preheat the oven to 325 degrees F.
1. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce and chicken stock. Allow to cool slightly.
2. In a large bowl, combine the ground meat, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper.
3. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Tip from Ina: "A pan of hot water in the oven, under the meat loaf, will keep the top from cracking."
I boiled some red potatoes and will be doing a spinach, garlic and mushroom sautee to serve the Meat loaf over.
Chicken Mango Salad
My own recipe!
Since we got back from skiing, we've been buying salads at work since I didn't have enough time to cook. I had an awesome salad that I'm going to replicate for lunches this week. This recipe makes about 3-4 lunch servings.
Ingredients in the Salad
2 Chicken breasts, cooked and sliced
1 bag of mesculun salad mix
1 bag frozen corn
1 avocado, sliced
1 mango, sliced
1 can kidney beans, drained and rinsed
1/2 box of sliced button mushrooms
2 vine-ripened tomatoes, cubed
Sliced red onion (your preference on how much)
Balsamic Vinagrette Ingredients
4 tablespoons of mayo (use our recipe a few weeks back)
2 tablespoons of Balsamic vinager
1/4 teapsoon of Salt
1/4 teaspoon of pepper
1/4 teaspoon of paprika
1/4 teaspoon of garlic powder
Squirt or two of Dijon Mustard to taste
Whisk the dressing ingredients together and pour on top of salad. NOM NOM NOME! I made the salad separate from the dressing and take the two in separate containers to work.
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