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!