February 25, 2010

Week 7 Recipes & Shopping List

NOTES:
• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• All the meals this week can be prepared fairly quickly (especially recipes 2, 3 and 5) or preapred ahead (recipe 1).
• Side suggestions to serve with the meals can be found under "NOTES" in the shopping list.

• All the meals this week come from the America’s Test Kitchen Family Cookbook with my modifications. The first recipe is a combination of recipes I've used for green chile.

RECIPE 1: GREEN CHILI
(& OPTIONAL FRIED POTATO, BEAN & CHEESE BURRITOS)

NOTES:
• Green chili is even better the next day after the flavors blend. Make this after the kids are in bed for a delicious quick meal the next evening (you can store it in the fridge for several days after making it or freeze it for future use).
• The soup needs to simmer 2 hours so plan accordingly.
• You can eat this like a soup/stew or make the fried potato burritos like we do and serve it over the top of them. You could also do egg/potato/cheese or just bean burritos.

Ingredients – For Green Chili
• 1 tbsp canola or vegetable oil
• 2 lbs pork tenderloins, trimmed and cut into 1-inch cubes or use 1 2-ish lb pork butt or shoulder
• 1 ½ tsp salt (more, to taste)
• ¼ tsp ground pepper
• ¼ c. all-purpose flour
• 4 c. chopped onion
• 1 lb tomatillos, husks and stems removed and quartered (if small). If large, cut into eighths.
• 1 lb (about 4 medium) Anaheim peppers, cut into 1-inch pieces (or 16ish 0z canned green chiles)
• 6 garlic cloves, chopped
• 3 c. (or more if needed) water
• 1 c. fresh chopped cilantro
• 1 tsp (or more to taste) cumin
• ½ tsp dried oregano

Ingredients – For Potato Burritos
• 2-3 large baking potatoes, peeled and cubed
• Flour tortillas
• Cheddar cheese, shredded
• Refried beans
• Oil for cooking potatoes

Directions – For Green Chili
1. Heat oil in a large pot over medium-high heat. Sprinkle pork with salt and pepper and put in a large zip-lock bag with flour. Shake to coat. Add pork to pan and sauté 5 minutes, browning on all sides. Remove from pan and set aside.
2. Add onion, tomatillos, chilies, and garlic to pan; sauté 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook 2 hours or until pork is tender, stirring occasionally. Serve over potato burritos in shallow bowls.

Directions – For Potato Burritos
1. Cook cubed potatoes in boiling water until tender – about 7 -10 minutes. Remove, drain, and pat dry. At this point you can either fry them up and save the leftovers or put the boiled potatoes in the fridge and fry when making the burritos.
2. Coat the bottom of a frying pan with oil and fry potatoes in a single layer. Do not disturb them for about 5 minutes or until bottoms have started to brown. Then stir and cook 3-5 minutes more.
3. To assemble burritos: warm tortillas in a moist hand towel or paper towel in the microwave and spread on a layer of warmed refried beans, the fried potatoes, and cheddar cheese then roll up. Cut in half, place in bowl, and top with green chili. DELICOIUS!


RECIPE 2: CREAM OF BROCCOLI OR ASPARAGUS SOUP

NOTES:NOTES:
• This recipe is VERY easy and VERY delicious.

Ingredients
• 3 tbsp unsalted butter
• Salt
• 1 large onion, minced
• 4 tbsp flour
• 6-8 c. chicken or vegetable broth (depending on how much you want to make and if you want a few bowls for leftovers the next day).
• 2 ½ lbs fresh or frozen broccoli OR 2 ½ lbs fresh asparagus
• 1 c. heavy cream
• Pepper to taste
• Optional: Croutons for topping soup

Directions
1. Melt butter in a large pot over medium heat. Add the onion and ¾ tsp salt and cook until onion is softened, about 5 minutes. Stir in the flour and cook for 1 min. Slowly stir in the broth, scraping up any browned bits. Bring to a simmer and cook 5 min.
2. Finely chop the broccoli or asparagus. Add to the pot and simmer until tender, 7-10 min. Puree the soup in batches in a blender or food processor until smooth.
3. Return the pureed soup to pot and stir in the cream. Bring to a brief simmer, then remove from heat. Season with salt and pepper to taste and top with croutons. 

RECIPE 3: SPAGHETTI AND MEATBALLS

Ingredients
• 2 slices white bread (or wheat if that’s what you have on hand)
• 1/3 c. buttermilk (see shopping list for substitutions)
• ¾ lb. ground beef and ¼ pound ground pork (or just ground beef if that’s what you have on hand)
• ¼ c. grated parmesan cheese, plus extra for topping
• 2 tbsp fresh minced parsley
• 1 large egg yolk
• 1 garlic clove, minced
• Salt and pepper
• Vegetable or canola oil
• 1 jar or can of pasta sauce
• 1 lb spaghetti

Directions
1. Remove and discard crusts from bread and tear into small pieces. Mash the bread and buttermilk together in a bowl with a fork until it forms a smooth paste.
2. Add the meat, parmesan, parsley, yolk, garlic, ¾ tsp salt, and 1/8 tsp pepper to mashed bread. Stir gently until combined and uniform. Form the mixture into 1 ½-inch round meatballs (about 12).
3. Pour oil into a skillet until it measures ¼ inch. Heat over medium-high heat until shimmering. Add the meatballs in a single layer and cook until nicely browned on all sides, about 10 min. Transfer to a paper-towel-lined plate and discard the oil left in skillet.
4. Place the skillet with any browned bits over medium heat and add pasta sauce and bring to a simmer, scrapping up any browned bits. Reduce the heat to low and add the meatballs. Continue to simmer, turning the meatballs occasionally, until heated through, about 5 min.
5. Cook pasta according to directions and reserve ½ c. of cooking water. Drain spaghetti and return to pot. Stir in several large spoonfuls of the pasta sauce and toss to coat. If needed, add the cooking water to the pasta sauce left with meatballs to thin a little. Serve pasta in individual bowls, topping them with a big spoonful of sauce, meatballs on top, and sprinkle with parmesan cheese.

RECIPE 4: COBB SALAD
NOTES:
• Chop up all the veggies and let your kids decide what to sprinkle on their salads.

Ingredients – for Salad
• 1 lb boneless skinless chicken breast
• Salt and pepper
• 1 tbsp vegetable or canola oil
• 1 romaine heart, torn into bite-size pieces and 1 head Bibb lettuce, torn into bite-sized pieces
• 1-2 avocados, pitted and cut into ½ inch cubes
• 1 pint cherry or grape tomatoes (or 1-2 Roma tomatoes, quartered)
• 2 hard-boiled eggs, peeled and quartered
• 6 oz (about 6 slices) bacon, fried crisp and crumbled
• 1 ounce blue or feta cheese, crumbled

Ingredients – for Dressing (if making your own)
• 1/2 c. extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp sugar
• Pinch of pepper


Directions for Salad
1. Season chicken with salt and pepper. Heat oil in a skillet over medium heat until shimmering and carefully add the chicken and cook until lightly golden brown on the first side, about 5 min. Flip chicken over, cover, and continue to cook until it is no longer pink in the center, about 5 min longer. Transfer to a plate and refrigerate until chilled.
2. Working in one large bowl, toss the lettuces with 3 tbsp of dressing (see below, if using) and arrange on individual plates/bowls. Slice chicken crosswise into 1/4-inch-thick pieces and toss with 3 more tbsp of dressing. Arrange chicken over the green and garnish with the rest of the accompaniments and remaining dressing.

Directions for Dressing
1. Shake all ingredients in a jar with a tight-fitting lid; shake again before serving.



RECIPE 5: CHICKEN FAJITAS

Ingredients
• 1 lb boneless skinless chicken breast
• Salt and pepper
• 2 tbsp vegetable or canola oil
• 2 tbsp fresh lime juice
• 2 peppers – red, green or yellow (preferably two different ones), sliced thin
• 1 red onion, halved and sliced thin
• 1 tsp chili powder
• ½ tsp cumin (or more, to taste)
• 1-4 tbsp water
• 1 tsp Tabasco
• Flour tortillas
• Optional toppings: salsa, sour cream, avocado, shredded cheese, lettuce, tomato, lime wedges

Directions
1. Pat chicken dry with paper towels, then slice into 1/2 –inch wide strips. Season with salt and pepper.
2. Heat 1 tbsp oil in a large skillet over medium-high heat until just smoking. Add chicken and cook through, about 4 minutes. Transfer to a bowl and toss with lime juice.
3. Add remaining tbsp of oil to skillet and return to medium-high heat. Add peppers, onion, chili powder, cumin ½ tsp salt and 2 tbsp of water. Cook, scraping up any browned bits, until onion is softened, about 5 min. (Add remaining 2 tbsp water as needed to prevent the pan from scorching).
4. Return chicken to pan with any accumulated juice to skillet. Stir in the Tabasco and season with salt and pepper to taste. Transfer to a serving bowl.
5. Warm tortillas in a stack in a moist hand or paper towel in microwave.
6. Place chicken mixture, warm tortillas, and accompaniments on the table.



Shopping list:

NOTES:
• I have organized the shopping list by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Don’t forget to add sides as necessary. Suggestions: french bread or baguette (2), side veggie or side salad (3), garlic bread (4), Spanish or mexican rice (5).

Meat
• 2 lbs pork tenderloin (1)
• ¾ lb lean ground beef and ¼ lb ground pork (you can use 1 lb ground beef if you already have that on hand) (3)
• Chicken breast - 1 lb boneless skinless (4), 1 lb boneless, skinless (5)
• 6 oz (about 6 slices crumbled bacon) (4)

Veggies/Fruit
• 1 lb tomatillos (green tomatoes with green husks) (1)
• 1 lb Anaheim peppers (about 4 medium) OR 16 oz. canned green chilies (1)
• Onions – 3 white or yellow (1, 2), 1 red (5)
• Garlic: 6 cloves for recipe (1), 1 clove (3), 1 clove (4) (if making your own dressing for the Cobb Salad) (Note: if you don’t like messing with garlic cloves, you can buy the pre-jarred kind)
• Cilantro – 1 c. chopped (1)
• Potatoes – 2 or 3 large russet (1)
• 2 ½-3 pounds broccoli (frozen or fresh) OR 2 ½-3 lbs fresh asparagus (2) (depending on whether you want cream of broccoli soup or cream of asparagus; the rest of the recipe is the same)
• Parsley – 2 tbsp minced (3)
• 1 romaine lettuce heart & 1 head Bibb lettuce (4) (or you can substitute your favorite crunchy lettuce if these kinds are expensive). Save a little lettuce for topping fajitas (5)
• 1 or 2 avocados (4) plus some for topping fajitas if desired (5)
• 1 pint cherry or grape tomatoes (or Roma tomatoes, quartered) (4)
• Fresh lime juice (2 tbsp) (5)
• 2 peppers – red, green, or yellow (5) (preferably two different colors)
• Salsa for topping fajitas (5)

Breads & starches
• Flour tortillas (1, 5)
• Croutons (for topping cream of asparagus or broccoli soup) (2) (optional)
• 2 slices high-quality white sandwich bread (3) (wheat bread could most likely be substituted without problem)
• 1 lb spaghetti (3)

Spices/Sauces/Vinegars
• Salt
• Black pepper
• Cumin (1, 5)
• Oregano (1)
• Salad dressing for Cobb Salad – either use your preferred dressing or make your own using the following sauces & vinegars (see full recipe under recipe (4)): olive oil, red wine vinegar, fresh lemon juice, Worcestershire sauce, Dijon or spicy brown mustard
• Chili powder (5)
• Tabasco – 1 tsp (5)


Dairy
• Cheddar cheese – for potato burritos (1)
• Heavy cream – 1 c. (2)
• Butter – 3 tbsp unsalted (2)
• 1/3 c. buttermilk (3) (Note: If you don’t want to buy fresh buttermilk (although you can use leftovers to make homemade buttermilk waffles – see Week 5) you can substitute 1 c. buttermilk with 1 c. milk plus 1 tbsp white vinegar or fresh lemon juice or buy dried buttermilk in a can found next to dry and canned milk in the supermarket. Dried buttermilk is nice to have on hand because once opened you can keep it in the fridge indefinitely.)
• ¼ c. grated parmesan cheese plus extra for serving (3) (I’ve said this before but really, the real parmigiano reggiano hard parmesan (found in the specialty cheese area) is worth the extra penny. You don’t need as much to really flavor a dish and a small triangle lasts awhile).
• 1 oz crumbled blue cheese (or feta if blue is too strong for you or the kids) (4)
• Monterey Jack or Cheddar cheese for topping fajitas (5)
• Sour cream for topping fajitas (5)

Other
• Small amount flour (1, 2)
• Can refried beans – for potato burritos (1) (optional)
• 6-8 c. low sodium chicken or vegetable broth (2)
• 1 jar or can pasta sauce (3)
• Eggs - 1 large egg yolk (3), 2 hard-boiled eggs (4)

February 19, 2010

Week 6 Recipes & Shopping List

NOTES:
• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• All the meals this week can be prepared very quickly. See “NOTES” under those specific meals for tips on making the meal (or parts of) ahead of time.


RECIPE 1: BEEF & SWEET POTATO TURNOVERS
(From Real Simple)

NOTES:
• You can brown the hamburger and add the sweet potato ahead of time. When ready to make, simply add the chopped spinach and reheat then fill turnovers.
• These are really tasty. My husband said, “You could sell these they are so good!”
• Remember to take one sheet (or two if you want to use all the puff pastry) of the puff pastry out of the freezer and let thaw on counter for about 20-30 minutes before trying to unroll and fill.
• One sheet will make two large turnovers and can serve 4 people if you slice them on the diagonal after they bake. This allows you to save 1 sheet of the puff pastry for another meal or dessert. If you decide to do this, you will want to reduce the quantity of ground beef slightly, the sweet potato (grate half of one), the spinach (to about 1 cup) and cheese.

Ingredients
• ½ lb ground beef
• 2 cloves chopped or minced garlic
• Salt and pepper to taste
• 1 or 2 sheet(s) frozen puff pastry, thawed
• 1 ½ c. grated cheddar cheese
• 1 sweet potato, grated
• 2 c. baby spinach, chopped
• 1 ½ c. grated cheddar cheese

Directions
1. Brown hamburger with garlic. Add 1 grated sweet potato and cook for several minutes, mixing well. Add 2 c. chopped spinach and cook & stir until spinach wilts, about 1 min.
2. Season with salt and pepper to taste.
3. Cut the sheet(s) of puff pastry in half and pile the beef mixture on one half of each pastry.
4. Top with cheese and seal edges by pinching them together.
5. Bake on a lightly greased baking sheet (I used the spray non-stick kind) at 375 degrees for 25-30 minutes until golden brown.


RECIPE 2: CRUSTLESS QUICHE (EGG CASSEROLE)
(from Debi Reynolds)

NOTES:
• Add whatever you like to this crustless quiche. I usually add the black beans, corn, and chilies but leave out or add to it whatever will suit your family’s tastes.

Ingredients
• ¼ lb (1/2 stick) butter
• ½ c. flour
• 6 large eggs, lightly beaten
• 1 c. milk
• 16 oz shredded cheese (cheddar, Monterey, or mozzarella)
• 2 c. cottage cheese
• 1 tsp each: baking powder, salt, sugar
• Optional: 1 can black beans, rinsed & drained; 1 can corn or 1-ish c. frozen corn; 1 can green chilies; crushed red pepper

Directions
1. Melt butter in microwave and then mix in ½ c. flour. Place mixture in a large bowl.
2. Add the rest of the ingredients and mix well.
3. Pour into a greased baking dish and bake at 350 about 45 min..


RECIPE 3: BLACKENED SALMON
(from Real Simple)


NOTES:
• If making your own blackened spice, mix it together ahead of time and store in a small container.

Ingredients
• 4 6-oz pieces skinless salmon fillets (for a family of 4)
• 2 tbsp blackened spice mix or make your own (see shopping list under “spices” for exact ingredients and measurements)
• Small amount olive oil

Directions
1. Heat small amount of oil in a large skillet over medium heat. Coat both sides of salmon with the seasoning and cook, covered, until opaque throughout and blackened, 3 to 4 min per side.


RECIPE 4: POTATO-BAR CHILI

NOTES:
• Make your favorite chili recipe (just make it less liquid-y than normal) or us the one below to top baked potatoes. You can make the chili ahead of time then when ready to prepare, simply follow the 30 minute oven-baked potato recipe, reheat chili and top!

Ingredients
• 1 lb ground beef
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 1 large can (28 oz) diced tomatoes, undrained
• 1 15 ½ oz can chili beans, undrained
• 2 tsp chili powder (or more, to taste)
• ¼ tsp salt
• ¼ tsp pepper
• Baked potatoes
• For topping chili potatoes (optional): sour cream, Monterey jack or cheddar cheese, sliced green onions

Directions
1. In a large pot, cook beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain.
2. Add the tomatoes, beans, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. The mixture will be thicker than a normal chili soup. Serve over potatoes.
3. 30-min baked potatoes: Adjust oven rack to middle position and heat to 450 degrees. Poke a few holes in each potato (scrubbed and dried) with the tines of a fork and microwave on high until slightly soft to the touch, about 10 minutes, turning them halfway through. Then transfer them to the oven cook directly on the hot oven rack until a skewer slides easily through the flesh, about 20 minutes. Serve immediately after removing from oven.


RECIPE 5: THREE-CHEESE CALZONES
(from Real Simple)

Ingredients
• 16 oz refrigerated pizza dough, make your own dough, or use a dry mix (makes 4 8-inch calzones)
• 1 c. ricotta
• 1 c. grated mozzarella
• ¼ c. grated parmesan
• About 5 c. chopped spinach
• Black pepper to taste
• ½ lb thinly sliced salami
• 2 tbsp olive oil
• 1 c. jarred marinara sauce, warmed

Directions
1. Heat oven to 400 degrees. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.
2. In a large bowl, combine the ricotta, mozzarella, parmesan, spinach, and ¼ tsp pepper.
3. Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.
4. Brush the top of calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.


Shopping list:

NOTES:
• I have organized the shopping list by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Don’t forget to add sides as necessary (suggestions: side salad for (1), Mexican or Spanish rice (2), fresh steamed broccoli and garlic bread (3)).


Meat
• 1 1/2 lbs ground beef (1, 4)
• Salmon fillets (skinless) – plan for about a 6-oz portion per person (3)
• Salami – thinly sliced, ¼ lb (5)


Veggies/Fruit
• 1 sweet potato (1)
• Baby spinach - 2 cups (1), roughly 5 cups chopped (5)
• Garlic: 2 cloves for recipe (1), 2 cloves recipe (4) (You can buy cloves or the pre-jarred kind)
• Corn – 1 can (or 1 ½ c. frozen) (optional) (2)
• Green chilies - 1 can (2) (optional) (2)
• Large baking potatoes (one per person, more if you want to eat the potato-bar chili for leftovers) (4)
• Onions – 2 (4)
• Green pepper – 1 (4)
• Diced tomatoes – 28 oz (4)


Breads & starches
• Frozen puff pastry (Pepperidge Farms is the one I found and costs about $4.99 but it comes with two pastry sheets so it can be used for two different meals for a family of four or smaller, especially if you serve the beef turnovers with a side) (1)
• Pizza dough – 16 oz refrigerated or make your own from scratch or from a dry mix


Spices/Sauces/Vinegars
• Salt
• Black pepper
• Baking powder (2)
• Sugar – 1 tsp (2), 2 tbsp (4)
• Pepper flakes (2) (optional)
• Blackened spice mix (2 tbsp) (3) OR make your own:
1 tbsp paprika, 1 1/4 tsp salt, 1 tsp onion powder, 1 tsp garlic, 1 tsp cayenne (or 1/4 tsp if you don't want it too spicy), ¾ tsp white pepper, ¾ tsp black pepper, ¼ tsp thyme, ½ tsp oregano, & ¼ tsp sage.
• Chili powder (2 tsp or more, if desired)


Dairy
• Cheddar cheese – 1 ½ c. (1), 1 lb (2) or you can use mozzarella or Monterey Jack for this recipe, for topping potatoes (4)
• Cottage cheese – 2 c. (2)
• Butter – ¼ lb (2)
• Milk – 1 c. (2)
• Ricotta – 1 c. (5)
• Parmesan – ¼ c. grated (5)
• Mozzarella – 1 c. grated (5)


Other
• Flour – ½ c. (2)
• Eggs – 6 large (2)
• 1 can black beans (2) (optional)
• 1 15 ½ oz can chili beans, undrained (4)
• Marinara sauce – 1 c. (5)

February 12, 2010

Week 5 Recipes & Shopping List

NOTES:

• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• For the busiest weeknights, prepare meals (1), (2), (3) or (4). See “NOTES” under those specific meals for tips on making the meal (or parts of) ahead of time.


RECIPE 1: TACO CASSEROLE
(A recipe from my mom)

NOTES:
• You can brown and season the hamburger ahead of time and store in fridge. When ready to prepare, remove from fridge, reheat, and then add sour cream.

Ingredients
• 1 pkg refrigerated crescent rolls
• 1 small carton sour cream
• 1 lb ground beef
• Crushed tortilla, taco or Frito chips (as much as desired to top casserole)
• 1-2 cups cheddar cheese (as much as desired)
• Chopped lettuce, tomato, green onion, and/or avocado for topping
• 1 pkg taco seasoning

Directions
1. Brown hamburger then add about ¾ c. water and taco seasoning. Simmer until most of water has evaporated.
2. Mix sour cream into meat and stir. Remove from heat.
3. Place flat rolls in casserole and press seams together. Pour meat mixture over rolls and sprinkle with cheese and chips.
4. Bake for 25 min at 375 degrees.
5. Serve with lettuce, tomato, etc.




RECIPE 2: ROAST COD WITH CRISP POTATOES
(from Real Simple)

NOTES:
• I roasted the potatoes ahead of time and then when it was time to cook the fish, took the potatoes out of the fridge and put them back into the roasting pan with the fish to reheat. This way, you can put together this meal in about 15 minutes.


Ingredients
• 3 pounds Yukon gold or new potatoes (peeled, if desired), halved if small or cut into 1 ½ inch chunks
• 3 tbsp plus 2 tsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• Cod fillets (about one per person if roughly 6 oz each), skin removed
• Lemon juice (optional)
• 1 tbsp roughly chopped chives (optional)


Directions
1. Heat oven to 450 degrees. Place potatoes in a roasting pan or on a baking sheet with edges. Drizzle potatoes with 3 tbsp oil and toss to coat then sprinkle with ½ tsp salt and ¼ tsp pepper. Roast for 20 min, stir and roast 10 min more.
2. Rinse the cod fillets and pat them dry with paper towels. Place the fillets in the center of the pan and drizzle with remaining oil and sprinkle with remaining slat and pepper. Redistribute potatoes around fish and roast until fillets are the same color throughout and flake easily about 10-13 minutes.
3. Top with lemon juice and chives.
4. Serve potato chunks with Ranch dressing or ketchup (for kids) and serve fish with malt vinegar if desired.




RECIPE 3: SPANISH TORTILLA (POTATO/EGG OMELET)
(what we ate a lot in Spain)

NOTES:
• You can dice and boil the potatoes the night before. Be sure to drain and cool them then pat dry before putting in a container in fridge to store.

Ingredients
• Several large russet potatoes, peeled and diced into small squares
• 1 onion, chopped fine
• Eggs (about 2 per person), lightly beaten
• Flour tortillas
• Oil to brown potatoes
• Salt
• Pepper


Directions
1. Peel, dice and boil potato squares for about 10 min or until softened. Do not over boil them (when they start to fall apart it’s been too long). 10-15 min usually softens them but they still hold together. Drain, cool slightly and pat dry.
2. Heat oil in a skillet over medium high heat and add 1 batch boiled potatoes in an even layer (you need to do each omelet one at a time or in a different skillet or do one large family omelet if you have a large skillet). Let cook 5 minutes or so until the bottoms have started to brown then stir, and cook about 5 minutes more.
3. Add 1 batch chopped onion to potatoes and cook on a lower heat until onion has softened.
4. Beat eggs in a bowl and season with salt and pepper. Pour eggs (1 batch) over onions and potatoes and let cook at medium heat until egg has started to set. Lift up the sides of the omelet and tilt pan to let any uncooked egg run underneath.
5. Once omelet is almost set, slide onto a plate then flip the plate over so that the side that hasn’t cooked yet is in the bottom of the pan. Cook a few minutes longer and slide off onto plate. Serve with a warm tortilla (either tearing chunks of the tortilla of and eating with egg or cutting off pieces of the omelet and wrapping it in a tortilla). Or, if desired, cool egg/potato mixture and serve on fresh, French bread as a sandwich (this was common in Spain).




RECIPE 4: TORTILLA SOUP

NOTES:
• I usually make this in the Crockpot but you could also make this on the stovetop. It could be made ahead then stored in fridge.


Ingredients
• Cooked, shredded chicken
• 2 14 ½ oz cans chicken broth
• 1 onion, chopped
• 2 garlic cloves (more if desired)
• 1 c. salsa (spiciness level to taste)
• 1 can chopped tomatoes (with green chilies if desired)
• 1 large can or 2 smaller cans chopped green chilies
• ½ c. fresh minced cilantro
• 1 c. or so of frozen or canned corn
• 1 can black beans, drained and rinsed
• 1-3 tbsp cumin (to taste)
• Sour cream (to top soup)
• Monterey jack or cheddar cheese (to top soup)
• Tortilla chips (to top soup)
• Avocado chunks (to top soup, if desired)


Directions
1. Heat a small amount oil in a large saucepan over medium-low heat. Add chopped onion and cook until softened. Add minced garlic and cook until fragrant, about 30 sec.
2. Place onion, garlic, and all ingredients through cumin in Crockpot and cook on low for at least 4 hours up to all day. Top with desired toppings.


RECIPE 5: CHICKIEN POT PIE
(from America’s Test Kitchen Cookbook)
Ingredients


• Cooked, shredded chicken
• 4 tbsp unsalted butter
• 3 carrots, peeled and sliced ¼ inch thick
• 2 ribs celery, sliced ¼ inch thick
• 1 onion, minced
• Salt
• 2 garlic cloves, minced
• ½ c. all-purpose flour
• ¼ c. sherry or white cooking wine
• 3 c. chicken broth
• ¼ c. heavy cream
• 2 bay leaves
• Pepper
• 1 c. frozen peas
• 2 tbsp fresh minced parsley
• 1 refrigerated pkg biscuits or 1 pkg dry biscuit mix or make your own

Directions
1. Adjust oven rack to lower-middle position and heat to 425 degrees. Melt the butter in a large pot over medium heat and add carrots, celery, onion and ¼ tsp salt and cook until softened, about 7 min.
2. Stir in the garlic and thyme and cook until fragrant, about 15 sec. Stir in the flour. Slowly whisk in the sherry, carping up any browned bits. Stir in the broth, cream and bay leaves. Simmer until the mixture is thickened, about 10 min.
3. Season the sauce with salt and pepper to taste. Stir the chicken into the sauce and continue to simmer until the chicken is heated through.
4. Discard the bay leaves and stir in the peas and parsley. Pour the mixture into 9 x 13 inch baking dish.
5. Make and cut biscuits into 3-inch rounds (do not cook them) and lay over the filling, spacing them about ¼ inch apart.
6. Bake until the topping is golden brown and the filling is bubbly, about 20 min. Let cool 5-10 min before serving.


Shopping list:

NOTES:
• I have organized the shopping list by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Don’t forget to add sides as necessary (suggestions: taco rice for (1), side salad or veggies for (2 & 3)). Sides are not really needed with recipes (4) and (5).

Meat
• 1 lb ground beef (1)
• Cod fillets (1 per person, roughly 6 oz each) (2)
• Shredded chicken (4, 5). Since you need chicken for two recipes this week, I suggest buying a fryer (whole chicken), boiling and shredding it, or buying a rotisserie chicken and shredding it. This will be sufficient for both recipes. See Recipe (2) from last week’s meals for more details on cooking and shredding chicken and making your own chicken broth.

Veggies/Fruit
• Chopped lettuce, tomato and other desired toppings for taco casserole such as chopped green onions and avocado (1)
• Potatoes: 3 lbs Yukon gold or new potatoes (2), Several large russet potatoes (3)
• 1 tbsp roughly chopped chives (optional) (2)
• Fresh lemon juice (optional) (2)
• 3 onions (3, 4, 5)
• Garlic: 2-ish cloves for recipe (4), 2 cloves recipe (5) (You can buy cloves or the pre-jarred kind)
• Salsa – 1 cup (4)
• 1 can chopped tomatoes (with green chilies if desired) (4)
• 1 large can or 2 smaller cans chopped green chilies (4)
• Fresh cilantro: ½ c. minced (4)
• Frozen or canned corn – 1 cup-ish (4)
• Avocado (to top soup), if desired (4)
• Carrots – 3 (5)
• Celery – 2 ribs (5)
• 1 c. frozen peas (5)
• Parsley – 2 tbsp (5)

Breads & starches
• 1 pkg refrigerated crescent rolls (1)
• Flour tortillas (3)
• 1 pkg refrigerated biscuits or a dry biscuit mix (enough to make 8 biscuits) (5)

Spices/Sauces/Vinegars
• Salt
• Black pepper
• 1 packet taco seasoning (1)
• Malt vinegar (to serve with fish, if desired) (2)
• Ground cumin – about 2 tbsp (4)
• 2 bay leaves (5)

Dairy
• Shredded cheddar cheese – about 2 cups (1)
• 1 small carton sour cream (1) + extra for topping soup (4)
• Monterey jack or cheddar cheese to top soup (4)
• Heavy cream – ¼ c. (5)
• Unsalted butter – 4 tbsp (5)

Other
• Tortilla chips, Doritos nacho cheese chips, or Fritos (1) + extra to top soup (4)
• Eggs (about 2 per person) (3)
• 1 can black beans (4)
• Chicken broth – 2 14 ½ oz cans (4), 3 c. (5)
• Dry sherry or white cooking wine – ¼ c. (5)

February 4, 2010

Week 4 Recipes & Shopping List

NOTES:
•If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
•I included a weekend fun recipe (homemade buttermilk waffles) at the end of the shopping list.

RECIPE 1: SHRIMP AND CORN CHOWDER WITH BACON
From realsimple.com

NOTES:
• You can slice up the fennel and leeks the night before to save time when you are ready to prepare the meal.
• The recipe as is made 4 large bowls.

Ingredients
• 6 slices bacon, cooked and crumbled (reserve 2 tbsp of the drippings)
• 2 leeks (white and light green parts), chopped
• 1 fennel bulb, chopped (see http://www.npr.org/templates/story/story.php?storyId=6710330 (a blurp on NPR about fennel) and see http://www.cookthink.com/reference/129/How_to_prep_fennel for instructions on how to slice/cut fennel (if you are not familiar with the vegetable)
• salt and pepper
• 2 tbsp all-purpose flour
• 1 8-oz bottle clam juice (you can find this near the canned fish)
• 3 c. whole milk
• 1 pound potatoes, peeled and cut into 1/2 pieces
• 3/4 pound cooked peeled and deveined medium shrimp (we used raw shrimp because that's what I had and just boiled it for little longer until it turned pink)
• 1 10-oz pkg frozen corn
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp fresh lemon juice
• Serve with baguette or make rolls or biscuits from a boxed or refrigerated mix (or from scratch if you have time!)

Directions
1. Heat the reserved 2 tbsp bacon drippings. Add the chopped leek and fennel and season with 1/2 tsp salt and 1/4 tsp pepper (or more to taste. Cook, stirring occasionally until the veggies are tender, 4 to 5 minutes, then stir in the flour.
2. Add the clam juice, milk, and potatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 12 minutes. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through (or cooked through if using raw shrimp), 3 to 5 minutes. Stir in the parsley and lemon juice. Top individual bowls with crumbled bacon. Serve with bread, rolls, or biscuits.


RECIPE 2: CHICKEN TOSTADAS

NOTES:
•The recipe calls for shredded chicken. You have several choices here. I usually buy a whole fryer and boil it in water with some chopped celery, carrots, onion, and salt and pepper for about 35-45 minutes or until the meat falls easily from bone. Remove chicken from water, cool and then using a fork, shred it. You will have enough for this meal and some to freeze. And you will have yummy chicken broth to freeze for future recipes (freeze in 1 or 2 cup containers or ziplocks for easy use). To make the broth - strain the veggies and small pieces of meat that have fallen off and let broth sit for a bit so you can skim some of the fat from the top. If you don't want to go to the trouble, you can boil and shred chicken breasts or other cuts or buy a rotisserie chicken and shred it.
• If boiling and shredding your own chicken, you can make this ahead of time. Pre-chop the pepper and onion to save time.

Ingredients
• Shredded chicken: for two people, boiling two chicken breasts and then shredding them is sufficient enough for topping 4 tostadas and having some leftover. For more than two people, either boil more chicken breasts/legs/thighs, a whole chicken, or buy a rotisserie chicken and shred. (see above under "notes" for more details).
• 2 tbsp vegetable or canola oil
• 1 red bell pepper, chopped
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tsp cumin
• 1/4 c. minced fresh cilantro
• 1 1/2 tsp Tabasco sauce
• Tostada shells
• 8 oz (2 c.) shredded cheddar or monterrey jack cheese
• Toppings: shredded lettuce, salsa or chopped tomatoes, avocado, refried beans, etc.

Directions
1. Season the cooked, shredded chicken with salt and pepper to taste and the cumin in a bowl. Meanwhile, warm the tostadas in the oven per package instructions.
2. Heat oil over in a skillet and saute red pepper and onion until soft, 3-5 minutes. Add garlic and cook until fragrant (30 sec).
3. Add the chicken, stirring to heat.
4. Off the heat, add the cilantro and tabasco and stir until combined.
5. Top each warm tostada shell with beans (if using), chicken, and other toppings then serve


RECIPE 3: All-American Meatloaf and Twice-Baked Potatoes
(from America's Test Kitchen Family Cookbook)

NOTES:
• Meatloaf freezes well. While you're at it, make two loaves and freeze one (before baking) to use later.
• You can make the twice-baked potatoes ahead of time (except for the last step): wrap tightly in plastic wrap (or store in a container with a tight lid) and place in fridge for up to 24 hours before cooking. Remove from fridge and let sit about 1 hour at room temp before finishing with step 4.

Ingredients
• 2 lbs 90% lean ground beef OR 1 lb 90% lean ground beef and 1 lb ground pork
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 2 large eggs
• 1/2 c. milk, plus extra as needed
• 2 tsp dijon or other spicy brown mustard
• 2 tsp Worcestershire
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp tabasco
• 2/3 c. crushed saltine crackers
• 1/3 c. fresh minced parsley

Optional if you like ketchup/brown sugar topping:
• 1 tsp dry mustard, dissolved in 1 tsp water
• 1/4 c. packed light brown sugar
• 4 tsp cider vinegar

Directions
1. Adjust an oven rack to middle position and heat oven to 350 degrees. Heat oil in a skillet and add onion, cooking until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 sec. Set aside to cool for 5 minutes.
2. Meanwhile, mix together the ketchup, brown sugar, and vinegar (if using the sauce on top) and set aside. In a separate bowl, mix together the eggs, milk, mustard, Worcestershire, salt, pepper, and Tabasco together.
3. Mix the meat, crackers, parsley, sauteed onion mixture, and egg mixture until evenly combined and mixture doesn't stick to the bowl (if it sticks, add additional milk).
4. Place meat mixture in a large loaf pan (or turn onto a foil-lined baking sheet and shape into a 9x5 inch loaf). Brush with 1/2 of ketchup mixture (if using).
5. Bake for 45 min then brush with remaining ketchup mixture and bake additional 15 min or until the center of the loaf reads 160 degrees. Let cool about 15-20 minutes before slicing and serving.

Twice-baked potato ingredients:
• 4 medium russet potatoes, scrubbed and dried
• 4 oz cheddar cheese (1 c.), shredded
• 1/2 c. sour cream
• 1/2 c. buttermilk (see shopping list for alternatives to fresh buttermilk)
• 2 tbsp unsalted butter, softened
• 3 scallions, sliced thin
• salt and pepper to taste

Directions
1. Adjust oven rack to middle position and heat to 450 degrees. Poke a few holes in each potato with the tines of a fork and microwave potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.
2. Carefully transfer the potatoes to the oven and cook directly on the oven rack until a skewer glides easily through the flesh, about 20 min. Remove the potatoes and allow to cool for 10 min. Reduce oven temp to 350 degrees.
3. Slice the potatoes in half. Using a spoon, coop the flesh out of each potato half into a bowl, leaving about a 1/4-inch thick shell. Arrange the shells upright on a baking sheet and return them to the oven. Bake until they are dry and slightly crisp, about 10 minutes. Meanwhile, mash the potato flesh until smooth. Stir in the cheddar cheese, sour cream, buttermilk, butter, and scallions, Season with salt and pepper to taste.
4. Remove the shells from the oven and increase the temp to 500 degrees. Carefully spoon the potato mixture into the shells. Bake the stuffed potatoes until they are spotty brown and crisp, about 15 min. Allow to cool for 10 min before serving.

RECIPE 4: BLACK BEAN SOUP AND CORNBREAD

NOTE:
• This soup can be made the day before and stored in fridge. Reheat and serve.

Ingredients
• 1 tbsp olive oil
• 1/2 c. diced celery
• 1/2 c. minced onion
• 1/4 c. diced green bell pepper
• 3 tbsp chopped carrot
• 1 tbsp minced garlic
• 3-4 tsp ground cumin
• 2 tsp ground oregano
• 2 tsp chili powder
• 1/4 tsp pepper (or more to taste)
• 3 c. vegetable broth
• 1 c. water
• 3 15-oz cans black beans, rinsed & drained
• Sliced green onions for topping (optional but yummy)
• Corn bread mix (or make from scratch). Toss in jalapenos and cheddar cheese for a spicy twist (see shopping list for details under "breads and starches").

Directions
1. Heat oil in a large saucepan over medium heat. Add celery, onion, bell pepper and carrot. Cook 10 min or until tender, stirring occasionally. Add garlic and next 4 ingredients (through black pepper) and saute 3 minutes. Add broth, water, and beans. Bring to a boil and simmer 15 minutes. Cool slightly.
2. Place half of soup in a blender, and process until smooth. Repeat with remaining soup. Reheat if necessary and top with sliced green onions before serving.


 MEAL 5: CHICKEN PARMESAN WITH PASTA

Ingredients
•1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
•1/4 cup dry breadcrumbs
•1 tablespoon minced fresh parsley
•1/2 teaspoon dried basil
•1/4 teaspoon salt, divided
•1 large egg white, lightly beaten
•1 pound chicken breast tenders or 1 lb chicken breasts, sliced into strips
•1 tablespoon butter and olive oil (approx. 1 tbsp, more if needed)
• 1 jar/can pasta sauce (Hunts Four Cheese is inexpensive and tasty)
• 2 teaspoons balsamic vinegar (not an absolute necessity if you don't already have it on hand)
• 1/4 teaspoon black pepper
• 1/3 cup (1 1/2 ounces) shredded or thinly sliced provolone cheese
• Spaghetti, orzo or other small pasta

Directions
1. Cook pasta according to directions and preheat the broiler.
2. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture.
3. Heat olive oil and melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
4. Combine 1/8 teaspoon salt, about 2 cups of the pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. (Or you can do this in a saucepan on the stove). Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts. Serve with pasta topped with remaining pasta sauce (heat the remaining sauce in microwave or on stovetop) and extra cheese.

 
 
Shopping list:

NOTES:
• I have organized the shopping list by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Several of the meals have sides, others do not so add accordingly.
• Recipe (3.2) is the side (twice-baked potatoes) that goes with the meatloaf (3)

Meat
• 1 lb peeled and deveined medium shrimp (1) (you can use pre-cooked or raw)
• 6 slices bacon (1)
• Shredded chicken (2). For two people, boiling two chicken breasts and then shredding them is sufficient enough for topping 4 tostadas and having some leftover. For more than two people, either boil more chicken breasts/legs/thighs, a whole chicken, or buy a rotisserie chicken and shred. See Recipe (2) for more details on cooking and shredding chicken.
• 1 pound chicken breast tenders (or 1 pound chicken breasts, cut into strips)
• 2 lbs 90% lean ground beef OR 1 lb 90% lean ground beef and 1 lb ground pork

Veggies/Fruit
• 2 leeks (1)
• 1 fennel bulb (1) (see website under recipe (1) for a picture of a fennel bulb and how to slice it)
• Potatoes: 1 lb (1), 4 medium russet (for 8 twice-baked) (3.2)
1 pkg frozen corn (1)
• 1 lemon (1)
• Flat-leaf parsley: 2 tbsp (1), 1/3 c. (3), 1 tbsp (5)
• Garlic: 4 cloves for recipe ( 2), 2 cloves recipe (3), 1 tbsp minced (4) (You can buy cloves or the pre-jarred kind)
• 3 onions (2,3,4)
• Red bell pepper (2)
• Toppings for tostadas: shredded lettuce, salsa or chopped tomatoes, avocado (2)
• Fresh cilantro: ¼ c. minced (2)
• Scallions (green onions) (3.2, 4)
• Celery ½ c chopped (4)
• Carrot ½ c chopped (4)
• Green bell pepper (4)

Breads & starches
• Bread, to eat with soup if desired (like a baguette or a boxed or refrigerated biscuit/roll mix) (1)
• Tostada shells (2)
• 2/3 c. crushed saltine crackers (3)
• 1 8 ½ oz packaged corn muffin mix to serve with black bean soup (4) (add diced jalapeños, 1 c. shredded cheddar, and a pinch of cayenne pepper to the mix along with an extra egg and a little extra milk for a spiced-up version)
• ¼ c. dry breadcrumbs (5)
• Pasta to serve with chicken parmesan (spaghetti, orzo, or other small pasta)

Spices/Sauces/Vinegars
• Salt
• Black pepper
• Ground cumin (2, 4)
• Tabasco sauce or similar hot sauce: 1 ½ tsp (2), ¼ tsp (3)
• Dried thyme (3)
• Ketchup (3) – optional if you don’t like the ketchup/brown sugar mixture on top of your meatloaf
• Cider vinegar 4 tsp (3) – optional if you don’t like the ketchup/brown sugar mixture on top of your meatloaf
• Dijon or other spicy mustard 2 tsp (3)
• Worcestershire 2 tsp (3)
• Oregano (4)
• Chili powder (4)
• Basil (5)
• 2 tsp balsamic vinegar (5) (this isn’t absolutely necessary – use if you have it on hand but don’t buy it specifically for this recipe)

Dairy
• Milk: 3 c. whole milk (1), ½ c. (3)
• 8 oz shredded Monterey Jack or Cheddar (2)
• 4 oz shredded cheddar cheese (3.2)
• Sour cream: for topping tostadas (2), ½ c. (3.2)
• Buttermilk ½ c. (3.2) – You can buy the powdered buttermilk in a can in the baking aisle if you don’t want to buy fresh. After opening the can, store it in the fridge and it will last indefinitely. Or you can stir 1 tbsp white vinegar or fresh lemon juice into 1 cup milk and let it sit for 5 minutes as a substitute.
• Unsalted butter 2 tbsp (3.2), 1 tbsp (5)
• Parmesan (real parmigiano reggiano is best!) 1/3 c. (5)
• 1/3 c (1 ½ oz) provolone cheese (you can buy shredded or just buy what you need at the deli counter – just ask them to slice it thin for melting) (5)

Other
• 1 8-oz bottle clam juice (found near the canned fish)
• Brown sugar ¼ c. (3) – optional if you don’t like the ketchup/brown sugar mixture on top of your meatloaf
• Eggs: 2 (3), 1 (5)
• Refried beans (to use as an additional tostada topping, if desired) (2)
• Vegetable broth 3 c. (4)
• 3 15-oz cans black beans (4)
• 1 jar or bottle pasta sauce (Hunts Four Cheese is inexpensive and tasty) (5)

Fun recipe for Saturday or Sunday morning:

Homemade Buttermilk Waffles (makes about 3 waffles so double accordingly)
This recipe is my grandparents'!

• 1 c. buttermilk
• 1 egg
• 2 tbsp oil
• 1 c. flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Topping ideas: Syrup (maple or fruit), frozen berries, thawed, with whip cream or vanilla yogurt, sliced bananas and whip cream

Directions: Mix all dry ingredients in 1 bowl, wet ingredients in another. Add dry to wet, stirring until combined (batter will not be super smooth). Use waffle maker to cook then top as desired!