Sunday-
Turkey and Sun-dried Tomato Meatloaf
Roasted Brussels Sprouts
Summer Squash with Parmesan
Monday-
Spicy Curry Chicken with Basmati Rice
Vegetable Medley Sauté
Tuesday-
"Catcher's Catch, Can" Night
Wednesday-
Vegetable Pasta
Thursday-
Garlic Mussels and White Fish in a Tomato Fume
Baby Greens Salad with a Herb Vinaigrette
Friday-
Oven Roasted Beef Tenderloin with a Cabernet Demi-Glace
Braised Wild Mushrooms with Garlic and Thyme
Sunday, June 26, 2016
Saturday, June 18, 2016
Chimichurri Rice
I was in Trader Joe's this morning and saw this in the frozen food isle and thought, "how would I make this?" So, here it is. I am serving this with a Fisherman's Stew, which will be packed with fresh fish, mussels, calamari, and scallops. I think the two should go great together. Enjoy!
1 Tbsp. Butter
2 Tbsp. Olive Oil
1 C. Basmati Rice 2 C. unsalted Chicken stock (broth is fine)
2 shallots, minced
1 Roma Tomato, diced
1 tsp. tomato paste
1" piece of Ginger, peeled and grated
3 big cloves Garlic, peeled and minced
1 Tbsp. fresh Lime juice
1 tsp. Chili Powder
pinch of Cayenne powder
1 bay leaf
Kosher Salt and fresh cracked black pepper, to taste
1 C. Cilantro, finely chopped
1/2 C. frozen peas, thawed
In a heavy bottomed pot heat the butter and oil over med-high heat. Add shallots, sweat to translucent. Add ginger and garlic, cook 1 minutes. Add rice, mix well and cook over med-high heat stirring often, 4-5 minutes. (this brings out a beautiful toasted flavor in the rice).
Add tomatoes and tomato paste, mix well, increase heat to high and add stock and lime juice. Add chili powder, bay leaf, and cayenne. Add salt and pepper. Taste cooking liquid (it should taste like very flavorful soup). Cover and cook 15-20 minutes until all liquid is absorbed and rice is tender. Remove from heat, keep covered and let sit for 5-10 minutes. Remove bay leaf, discard. Add cilantro and peas, mix with a fork to incorporate. Serve and enjoy!
1 Tbsp. Butter
2 Tbsp. Olive Oil
1 C. Basmati Rice 2 C. unsalted Chicken stock (broth is fine)
2 shallots, minced
1 Roma Tomato, diced
1 tsp. tomato paste
1" piece of Ginger, peeled and grated
3 big cloves Garlic, peeled and minced
1 Tbsp. fresh Lime juice
1 tsp. Chili Powder
pinch of Cayenne powder
1 bay leaf
Kosher Salt and fresh cracked black pepper, to taste
1 C. Cilantro, finely chopped
1/2 C. frozen peas, thawed
In a heavy bottomed pot heat the butter and oil over med-high heat. Add shallots, sweat to translucent. Add ginger and garlic, cook 1 minutes. Add rice, mix well and cook over med-high heat stirring often, 4-5 minutes. (this brings out a beautiful toasted flavor in the rice).
Add tomatoes and tomato paste, mix well, increase heat to high and add stock and lime juice. Add chili powder, bay leaf, and cayenne. Add salt and pepper. Taste cooking liquid (it should taste like very flavorful soup). Cover and cook 15-20 minutes until all liquid is absorbed and rice is tender. Remove from heat, keep covered and let sit for 5-10 minutes. Remove bay leaf, discard. Add cilantro and peas, mix with a fork to incorporate. Serve and enjoy!
Weekly Menu: June 18-June 24
Saturday-
Party in "The Belt" - Food Trucks, Art, and Music!
Sunday-
Father's Day- Dinner out, Downtown Detroit
Monday-
Smoky Butternut Squash with Fennel and Onions
Baby Arugula Salad with a Honey-Lemon Vinaigrette
Tuesday-
Seared Salmon Salad with Citrus-Herb Vinaigrette
Pickled Red Onions
Rosemary and Garlic Fingerling potatoes
Wednesday-
Fisherman's Stew
Chimichurri Rice
Broccoli
Thursday-
Pasta Bolognese
Chopped Romaine Salad with Roast Garlic and Parsley Dressing
Friday-
Dinner out with Friends
Party in "The Belt" - Food Trucks, Art, and Music!
Sunday-
Father's Day- Dinner out, Downtown Detroit
Monday-
Smoky Butternut Squash with Fennel and Onions
Baby Arugula Salad with a Honey-Lemon Vinaigrette
Tuesday-
Seared Salmon Salad with Citrus-Herb Vinaigrette
Pickled Red Onions
Rosemary and Garlic Fingerling potatoes
Wednesday-
Fisherman's Stew
Chimichurri Rice
Broccoli
Thursday-
Pasta Bolognese
Chopped Romaine Salad with Roast Garlic and Parsley Dressing
Friday-
Dinner out with Friends
Smoky Butternut Squash with Fennel and Onions
The other night I was through the frig and saw the fennel and bacon and threw this together. I ate it as a main dish, but it absolutely would complement so many other main dishes. Vegetarian? Omit the bacon and use good olive oil- you are good to go. I think this mixture would also make an interesting crustini or bruschetta (sliced baguette, splash of olive oil and some arugula). The bacon gave a nice smoky note and the fennel, squash and sage are classic flavor combinations. Enjoy!
8oz good smoked Bacon
1 Butternut Squash, peeled and diced into 1" cubes
1 large sweet Onion, peeled and sliced
1 bulb fennel, trim top and sliced
2 tbsp.fresh sage, chopped
shaved parmesan, to taste
salt and fresh cracked black pepper, to taste
Preheat over to 425⁰F
On baking sheet arrange bacon, place in oven and roast to golden brown (not crispy), 20-25 minutes. In a large mixing bowl, combine squash, fennel, and onions. Reserve on the side. Remove bacon from oven and reserve on a plate lined with paper towel. Very carefully pour bacon drippings onto squash mixture. Toss gently with kitchen spoon. Season with half of the sage, salt and pepper. Pour mixture back onto the same sheet you cooked the bacon on. Place into the oven and cook for 20 minutes. Remove, toss with the spoon and place back into the oven for another 15-20 minutes until nice and golden brown.
While squash is browning, chop bacon into l" pieces and reserve. Once squash is done remove from oven, add chopped bacon and second half of the sage, mix well. Plate and top with fresh shaved parmesan cheese. Serve and enjoy!
8oz good smoked Bacon
1 Butternut Squash, peeled and diced into 1" cubes
1 large sweet Onion, peeled and sliced
1 bulb fennel, trim top and sliced
2 tbsp.fresh sage, chopped
shaved parmesan, to taste
salt and fresh cracked black pepper, to taste
Preheat over to 425⁰F
On baking sheet arrange bacon, place in oven and roast to golden brown (not crispy), 20-25 minutes. In a large mixing bowl, combine squash, fennel, and onions. Reserve on the side. Remove bacon from oven and reserve on a plate lined with paper towel. Very carefully pour bacon drippings onto squash mixture. Toss gently with kitchen spoon. Season with half of the sage, salt and pepper. Pour mixture back onto the same sheet you cooked the bacon on. Place into the oven and cook for 20 minutes. Remove, toss with the spoon and place back into the oven for another 15-20 minutes until nice and golden brown.
While squash is browning, chop bacon into l" pieces and reserve. Once squash is done remove from oven, add chopped bacon and second half of the sage, mix well. Plate and top with fresh shaved parmesan cheese. Serve and enjoy!
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