Weekly Menu 12/12- 12/18

  Saturday
Lamb Kofta
Israeli Tomato and Cucumber Salad
Hummus and Pita
 
Sunday
Slow Roasted Barbecue Pork Ribs
Broccoli Slaw
Sweet Potato Fries
 
Monday
Holiday Spiced Pumpkin Soup with Toasted Pepitas
Roasted Mushroom Bruschetta
 
Tuesday
Pan Seared Salmon
Roasted Carrots and Parsnips
Sautéed Tuscan Kale with Garlic and Parmesan
 
Wednesday
Shredded Chicken Tacos
Guacamole and Salsa
 
Thursday
Oven Roasted Black Cod with Spiced Lentils
Asian Green Beans
 
Friday
"Steak and Red Wine Night"

Spicy Stir Fried Chinese Green Beans

If you can make vegetables taste this good, you may not even need the meat (who am I kidding, love meat!). If you can find Chinese long beans that would be great, but regular green beans work fine.  I will warn you, these are addicting.  They are spicy, sweet, and the addition of bacon makes them beautifully smoky.  You may never look at greens beans the same way again.  Enjoy!

Serves 6

2 Tbsp. Chinese chili garlic sauce
2 Tbsp. Oyster sauce (Hoisin sauce works as a substitute)
1 tsp. white sugar
1 Tbsp. avocado or sunflower oil (any frying oil good for high heat will work)
6 slices of thick, center cut bacon, cut into bite sized pieces
3 cloves garlic, minced
1 small shallot, chopped (1/4 of an onion will work too)
1# trimmed green beans (if using long beans, trim and then cut into 2-3" pieces)

1/4 C. chicken stock

salt and black pepper

Optional- Sesame seed oil and sesame seeds

In small mixing bowl, combine, chili garlic sauce, oyster sauce, and white sugar. Set aside.

Heat either a wok or skillet over high heat (get that vent fan working, gonna smoke).  Add oil and bacon.  Cook bacon until edges are crispy and fat has rendered.  Add chopped garlic and shallot. Stir fry for 30 seconds or until they become fragrant (be careful not to burn, it'll go quick).  

Pour sauce into pan, mix and cook an additional 30 seconds.  Add green beans and stock, mix and cover with a lid and let cook for 5-6 minutes.  Stir occasionally. Cook until beans are tender and most of the liquid has evaporated.  Taste and correct seasoning with salt and pepper if needed.  If using, drizzle a small amount of sesame oil over beans and top with sesame seeds. Serve and enjoy!

Beef Bulgogi

 For my Daughter's Birthday she asked if I could do Korean Barbecue.  I said, "Sure thing!"  She really wanted beef over pork, so we made this really excellent, very fulfilling version of this traditional preparation.  The beef is best if left marinating over night, so a bit of planning is needed, but if not, an hour in frig will be just fine.  I cooked the meat on my grill using a screen so the strips would not fall through.  I wanted to get that really nice char the flame gives the meat.  A hot, heavy bottomed skillet or cast iron on your cooktop inside will do the trick too.  Just make sure your vent is on and windows open, cause you will create a bunch of smoke.  I served it over cauliflower rice (keeping it healthy), along side some spicy stir fried Chinese Green Beans.  Totally was a hit and I think you'll no longer need to order this in.  Enjoy!

Serves 4 people

3 Tbsp. Soy Sauce
2 Tbsp. mirin (you can substitute a sweet white wine of sherry)

2 Tbsp. white sugar
1/2 ripe pear, remove skin and core. Mash to pulp
1 Tbsp. sesame oil, plus more for finishing the dish
1 Tbsp. sesame seeds, plus more for finishing the dish
1# thinly sliced beef ribeye
1 large onion, sliced, divided in half
6 cloves garlic, finely chopped
3 green onions
2 Tbsp. sunflower oil (can substitute canola or vegetable oil)

Optional garnish- serve with kimchi and lettuce wraps

First, remove root end of green onions and cut them 3/4 from the bottom, cut the white parts in half lengthwise, then into 2-inch long pieces.  Chop the remaining green parts and reserve both separately on the side.

In a large mixing bowl combine soy sauce, mirin, sugar, pear pulp, sesame oil, and sesame seeds.  Add beef, half the sliced onions, garlic, and white parts of the green onions.  Mix well with your hands and marinate for 1 hour up to overnight in the refrigerator.

Heat your flame grill (use a screen so the meat won't fall through).  You can also use a skillet or cast iron pan on your cooktop.  Get skillet very hot (if using skillet, add a small amount of oil to pan and heat before adding beef).  Cook beef for 6-8 minutes.  Remove from heat and let beef rest 3-4 minutes.

Meanwhile, heat small skillet add sunflower oil and heat.  Add remaining sliced onions to hot oil and cook until edges brown slightly, 3-5 minutes.  Once done, place onions on serving platter, place bulgogi right on top of onions and garnish with sesame seeds, small amount of sesame oil, and the sliced green onions.  Serve with warm cooked white rice, kimchi (if desired) and lettuce wraps. Enjoy!

Weekly Menu 12/5-12/12

 Saturday
Shredded Chicken Tacos
Pico De Gallo

Chopped salad with Avocado, roasted corn, and tomato - Sweet-Lime Vinaigrette

Sunday

Slow Roasted Barbecue Pork Loin

Broccoli with Roasted Shallots

Baked Beans

Tator tots

Monday

Stir Fry Vegetables with Teriyaki

Cauliflower Rice with Green Onions

Tuesday

Carrot and Ginger Porridge with Sweet Potato

Broccoli with Red Onion and Oranges

Wednesday

Grilled Lemon and Herb Chicken

Spicy Oven Roasted Carrots

Sautéed Kale with Pistachios and Golden Raisins

Thursday

Oven Roasted Tilapia with Citrus Zest

Spaghetti Squash with Tomato and Parmesan

Asparagus with Roasted Garlic

Friday

"Steak and Red Wine Night"

Saturday

Lamb Kofta

Israeli Tomato-Cucumber Salad

Hummus and Pita

Sweet-and-sour chicken

Why go through the hassle of ordering and picking up Chinese food (or waiting for delivery). How many times have you tried a new spot and been disappointed? Here's a great version of sweet and sour chicken, got raved reviews and so easy to make. Enjoy!

Serves 4

Sauce

3/4 C. granulated white sugar

1/2 C. apple cider vinegar

1/4 C. Ketchup

2 Tbsp. Soy sauce

1 Tbsp. sesame oil

1 Tbsp. brown sugar

3 cloves garlic, minced

2 Tbsp. cold water

1 Tbsp. corn starch

 

Chicken

2 large boneless chicken breasts, skin removed and cut into 1” pieces

2 Tbsp. soy sauce

3 Tbsp. corn starch

Kosher salt and black pepper

4 Tbsp. Avocado oil or vegetable oil for frying

3 Tbsp. Green Onion, sliced thinly on the bias

2 C. Cooked white rice

Place cut chicken in a large ziplock bag.  Add soy sauce, salt and pepper to taste, seal and coat evenly.  Open bag, add corn starch, seal and mix well to fully coat chicken. Reserve.

In a sauce pan combine the first seven sauce ingredients.  Place over medium-high heat and bring to a boil.  In a small bowl combine water and cornstarch, stir and add to sauce.  Stir as sauce thickens, cook for 3 more minutes.  Turn off heat and reserve on the side.

Place large skillet or wok over medium-high heat, add oil and get hot.  Carefully add chicken in small batches as not to crowd the pan.  Cook, turning often until pieces are golden brown.  If needing to work in batches, remove browned chicken (reserving on a plate), wait a minute for oil to come back to temperature and continue to cook remaining chicken until all is beautifully golden brown.  Remove chicken and pour excess oil out of skillet into bowl to cool, then discard oil.  Return all of the chicken to skillet over medium heat, add sauce, coat well and cook for 3-4 more minutes.  Top with green onion, serve over rice or just by itself and Enjoy!

Braised Leeks with Fennel

When was the last time you had a leek?  I love these little guys!  A member of the onion family, leeks have a very mild onion flavor and when cooked they take on this beautiful buttery, creamy essence, yum!  Just make sure you wash them very well since they grow in sandy soil and there is a lot of grit in them. We are only going to use the white part for this recipe.  Make sure you reserve the green tops for another day.  They can be used to flavor soups, stocks, what ever cooked onions are used for.  I also use the greens to line a baking sheet and place fish, chicken, or meat on top when cooking.  It adds a mild onion flavor, delicious. I think once you discover these amazing Alliums, like me, you'll be hooked.  Enjoy!

serves 4

4 medium sized leeks, white part only (should only have about 2-inches of light green at top, leek should be 6-8 inches once green part removed)

4 cloves garlic, peeled and cut in half 

4 Tbsp. butter

1 C. beef bouillon, hot

2 large Tbsp. Fennel fronds (in a pinch, fresh dill can substitute)

Kosher salt and fresh cracked black pepper 

Preheat the oven to 375°F

Trim off root end of each leek, slice lengthwise.  Wash under running water, gentle separating each layer to remove the sandy grit that hides inside.  Reserve.

Using a tablespoon of the butter, grease the bottom of a baking dish or casserole. Place leeks in dish cut side up. Sprinkle cut garlic and fennel on top of leeks.  Take the remaining butter and dot the top of the leeks.  Season with salt and pepper.  Carefully pour the hot bouillon around the leeks, only use enough so leeks are submerged halfway.  Seal in foil and place in hot oven, cook for 45-50 minutes.  

Remove from oven, carefully remove foil, serve and enjoy!

Balsamic and Honey Roasted Carrots

Balsamic vinegar and honey is one of those classic combinations, I love it with these carrots.  If I can find them, I like the multi-colored variety, it added a beautiful color to the plate.  Roasting brings out a caramel, almost nutty quality to the carrots and the sweetness of the honey mixed with the subtle bite of the vinegar is terrific.  Don't forget the lemon zest to finish the dish, it's bright punch really makes a difference and elevates the dish.  Enjoy!

serves 4

1# Carrots, washed and cut into 2" pieces

2 Tbsp. Olive oil

2 Tbsp. Balsamic Vinegar

2 Tbsp. Honey

1 Tbsp. Lemon zest

1 Tbsp. chopped Italian parsley

Kosher salt and fresh cracked black pepper, to taste

Preheat oven to 400°F

On baking sheet spread out carrots, toss with oil and season generously with salt and pepper.  Put in hot oven and cook, turning every 15 minutes.  This will take 40-50 minutes, you are looking for the carrots to be just about fork tender.  Carefully remove from oven, drizzle vinegar and honey on carrots and place back in the oven for 5-7 minutes.  Remove and sprinkle with lemon zest.  Taste and correct seasoning with salt and pepper, top with chopped parsley.  Serve and Enjoy!

Salmon with Horseradish, Dill, and Capers

I made this for dinner last night, serving the fish with braised leeks, roasted carrots, and sautéed Swiss Chard.  The mixture of horseradish and caper roasted on top of the fish was excellent.  And, the punch of dill made a very nice compliment.  These are classic flavors for the salmon to drink up.  Enjoy!

makes 4 servings

Sauce-

4 Tbsp. Japanese Mayo (can substitute regular)

2 Tbsp. Fresh Dill, chopped

1 Tsp. sugar

1 Tbsp. fresh Lemon juice

1 Tbsp. Dijon mustard

Kosher salt and fresh cracked black pepper, to taste

Fish-
2# Salmon fillet, skin on
2 Tbsp. prepared Horseradish
3 Tbsp. Capers, drained and chopped
2 Tbsp. chopped fresh Parsley
3 Tbsp. Olive oil, plus extra for fish
1 Tbsp. chopped Shallots

1 tsp. finely chopped garlic

Kosher salt and fresh cracked black pepper

Parchment paper

Preheat oven to 400°F

First make the sauce by combining all sauce ingredients in a small bowl and hold in refrigerator. (this can be done the night before if you wish)

Line a baking sheet with parchment paper, drizzle a little oil on paper.  Set fish, skin side down on oiled baking sheet, season with salt and pepper and set aside.  In a mixing bowl combine the rest of  the ingredients, mix and top the fish with mixture.  Place fish in hot oven and cook for 10 minutes.  

Now, turn broiler on and carefully move fish to top oven shelf under broiler.  Cook for another 3-4 minutes so top gets a lovely golden brown.  Remove fish, let rest for 5 minutes.

Serve with Dill sauce and Enjoy!

Weekly Menu

 Monday-

Roasted Mushrooms, Spinach, and Delicata Squash Pasta

Green Leaf Salad, Creamy Garlic Dressing

Tuesday-

Oregano and Lemon Grilled Chicken

Hummus with Vegetables

Grilled Zucchini Squash

Wednesday –

Oven Roasted Salmon with Capers

Broccoli with Red Onion

Thursday-

Vegetable Chili

Jalapeno Corn Bread with Maple Butter

Friday-

Steak and Red Wine Night

Saturday-

Balsamic and Honey Glazed Chicken

Sweet Potato Fries with Green Onion

Broccoli with Garlic and Parmesan

Sunday-

Slow Roasted Baby Back Ribs

Grilled Zucchini and Roasted Tomato Vegetable Medley

Baby Green Salad with Sweet Mustard Dressing, Crispy Jalapenos and Onions

Oven Roasted Tilapia with Shrimp and Spinach Stuffing

 serves 4 people

4 Tilapia fillets, rinsed, then dried with paper towel
2 Tbsp. Olive oil
1 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Paprika
Salt and white pepper, to taste (black pepper works fine also)
Squeeze Fresh lemon juice
 
Stuffing:
8 oz. Shrimp, peeled and deveined, minced (shells reserved for sauce)
1 Tbsp. olive oil
2 Tbsp. Onion, minced
1 clove garlic, minced
2 Tbsp Celery, small diced
2 Tbsp Green Bell pepper, small dice
2 C. firmly packed fresh cleaned spinach
¼ C. white wine
½ C. Fresh breadcrumbs + extra for topping
1 Tsp. Dijon mustard
2 Tbsp. Mayonnaise
1 Tsp. Old Bay seasoning
¼ C. Parmesan
¼ C. Colby Jack cheese
 
Sauce:
1 Tbsp. olive oil
1 Shallot, sliced thin
¼ C. white wine
Shrimp shells from shrimp for stuffing
2 sprigs fresh thyme
1 C. clam juice
½ C. butter
Salt and pepper (white pepper if you have), to taste
 
Preheat oven to 400° F.
 
In a sauté pan, heat olive oil over medium high heat.  Add onions, celery, and green pepper.  Sweat until soft, 4-5 minutes.  Add garlic and cook another minute. Increase heat to high and add spinach and wine.  Cook until spinach has wilted and released its liquor.  Continue to cook until most of the liquid has cooked off but spinach is still moist.  Remove from heat and transfer to large mixing bowl.  Stir and allow to cool for 5-10 minutes.  Add shrimp and rest of ingredients.  Mix well, reserve on the side.
 
Prepare a large sheet tray with parchment paper on the bottom.  Drizzle some of the olive oil on the paper and lay the fish (dark line of the filet side down) on oiled paper. Season top of the filets with salt and pepper, onion, garlic powder, and the paprika.  Squeeze lemon juice over fish.  Take the stuffing and top each filet with an equal amount.  Gently press stuffing down onto top of fish.  Sprinkle a little extra breadcrumb on each filet and drizzle with olive oil.  Place in hot oven for 20 minutes. Once done and golden brown, remove and let rest for 5-10 minutes, then serve with sauce.
 
 
While fish is cooking make your sauce.  In a small saucepan heat oil over medium heat.  Add shallots and shrimp shells, cook until shallots have softened, and shells have turned a ruby pink.  Increase heat to high, add wine and clam juice, reduce by half.  Lower heat to medium and add thyme sprigs and continue to cook for 8-10 minutes. Strain sauce base into new pan, discard solids and over very low heat whisk butter into strained reduction a little at a time making an emulsified sauce.  Correct seasoning with salt and pepper.  Reserve sauce on the side warm, do not boil or it will separate. Serve with fish, enjoy!

Oven Roasted Tilapia with Potato Chip Crust, Grilled Summer Vegetables

Though I'd add some crunch to a fish we already love, really enjoyed how it came out.  I then served it on a bed of grilled vegetables that I dressed with a little balsamic vinaigrette, accompanied with a great glass of chilled French Sauvignon Blanc and this just became a go to summer recipe.  Enjoy! 

Serves 4

4 Tilapia fillets
1/2 cup crushed potato chips
2 Tbsp. grated Parmesan cheese
2 Tbsp. Mayonnaise
1 tsp. each onion powder, garlic powder, paprika
Kosher salt and fresh ground black pepper, to taste
2 Tbsp. olive oil

Vegetable Medley-

1 bunch Swiss Chard, leaves only, stems removed and retained for another day
3 Zucchini squash, washed and sliced into 1" strips length-wise
2 Red Bell Pepper, washed, stem and seeds removed, cut into quarters
12 Cherry Tomatoes, washed and put onto wooden skewers 
2 Tbsp. Balsamic Vinegar
3 Tbsp. Olive oil
1 Tbsp. fresh Lemon Juice
1 clove Garlic, peeled and minced
2 Tbsp. minced green onion
Kosher salt and fresh ground black pepper, to taste

Preheat oven to 400°

Preheat grill, medium high heat.

Place vegetables on a large rimmed baking pan.  In a small bowl prepare vinaigrette for vegetables.  Put vinegar, lemon juice, minced garlic and green onion in a small bowl.  Whisk in oil and season to taste with salt and pepper.  Toss vegetables in vinaigrette right on the baking sheet.  Reserve on the side and prep your fish.

Prepare a rimmed baking sheet with parchment paper, drizzle a little olive oil on the parchment and then place the fish down (rounded side facing up).  Season with spice blend, salt and pepper.  Spread each fillet with some mayonnaise, then sprinkle with Parmesan cheese and top with crumbled potato chips.  Drizzle a little olive oil over the top and place in hot oven.  Cook for 20 minutes until fish is done, but still moist.  While fish cooks grill your vegetables.

Take dressed vegetables to the hot grill.  Place all on the grill except the swiss chard and grill until tender, turning often, about 12-15 minutes. The tomatoes will only need about 7-8 minutes  Once zucchini and peppers are almost done, add swiss chard to grill for last 2-3 minutes, turning often.  Remove cooked vegetables and adjust seasoning with salt and black pepper.  Roughly chop (fork sized bites) everything except the tomatoes, reserve warm.

Once fish is done serve with the vegetables.  I like to plate with grilled vegetables as a bed, fish on top and drizzle each plate with some extra virgin olive oil and a grind of black pepper.  Enjoy!

Restaurant styled Chopped Salad

Last night I put together this salad, which will look like an "everything but the kitchen sink", but it was awesome (if I should say so myself).  I topped it with a  piece of beautifully seared Salmon, delish!! But, you could serve on it's own or any other protein that strikes your fancy.  Be creative and have fun with it, remember it's just salad people!  

Salad mix

2 C. Romain lettuce

2 C. Red leaf lettuce

1/3 C. each of the following;

Red onion, small dice

Kalamata olives, pitted and sliced

Pepperoncini’s, stemmed and sliced

Sunflower seeds

French’s fried onions

Cannellini beans, drained and washed

Grape tomatoes, halved

canned beets, small diced

canned artichokes, sliced

Mushrooms, small diced

Fuji Apple, small diced

Dressing

¼ C. rice wine vinegar

Juice of halve fresh Lemon

2 Tbsp. Honey

1 Tbsp. Capers

1 clove Garlic

1 Tbsp. fresh Parsley

1 Tsp. Oregano

1 Tsp. Dill

1 green onion

2 Tsp. Dijon mustard

¼ C. Olive oil

½ C. Vegetable oil

S&P to taste

Garnish

Parmesan cheese, finely grated

Green onion, sliced thinly

Combine all dressing ingredients in a blender or large measuring cup, if using a wand mixer.  Process until emulsified and smooth.  Taste and correct seasoning.

Wash lettuces with very cold water and spin dry, chop to desired size.  Transfer to a large mixing bowl and add other salad ingredients.  Drizzle desired amount of dressing on salad mix and mix well. Plate portions in large bowls and top with Parmesan cheese and green onion (I like lots of fresh ground black pepper).  Serve and enjoy!

Peanut Noodles with Vegetables

So, Mondays are "meatless" in our house and I was feeling like Chinese. If you want this to be truly vegetarian, you can swap out the beef broth for vegeatable broth, water, etc.  This preparation is all about the prep, if you've got everything ready to go ahead of cook time, this goes really quickly.  Obviously, you could easily add other vegetables or any protein of your choice to this and it would be terrific.  I know it looks like a lot of ingredients, but the outcome is as good as any Chinese restaurant I've been to.  Enjoy!

4-6 servings

2 Tbsp. Avocado oil
1 onion, sliced thinly
2 stalks celery, sliced thinly
1 carrot, sliced thinly
1 cup shiitake mushrooms, thinly sliced
2 zucchini squash, seeds removed then sliced thinly
1 head broccoli, florets only- cut small

3 cloves garlic, peeled and minced

1-inch piece fresh ginger, peeled and minced

1 Tbsp lemongrass paste

2 eggs, scrambled, cooked, chopped and cooled
1# spaghetti, cooked al dente then cooled and tossed with drizzle of oil
Salt and pepper, to taste

Sauce-

1/2 C. Beef broth
3 Tbsp brown sugar
1/4 C. Soy sauce
1 Tbsp Fish sauce
1 Tbsp Rice wine vinegar
2 Tbsp peanut butter
1 - 2 Tbsp sriracha
1 tsp Dark sesame oil

Garnish-

1/4 C. Chopped roasted peanuts
1/4 C. chopped fresh cilantro
Toasted Sesame seeds
3 green onions, sliced thinly
Red chili flakes (optional)

In a large mixing bowl combine all sauce ingredients and reserve to the side.

Place large skillet over medium high heat and add avocado oil.  Once hot add onion, carrot, and celery, cook until they start to turn translucent 4-5 minutes.  Add mushrooms, stir and cook for another 3-4 minutes or until mushrooms start to release their liquid.  Now add broccoli, stir and cook until the florets turn vibrant green, about 2-3 minutes.  Add garlic, ginger, and lemongrass and cook for another minute; add zucchini squash, stir and add reserved sauce.  Let come back to temperature, about a minutre and add noodles, stir to coat well and continue to cook, letting liquid reduce and thicken.  Check broccoli (vegetable needing the longest to get tender) to make sure they are al dente.  Then add chopped scrambled eggs and cilantro, stir to incorporate.  Taste and correct seasoning with salt and pepper.

Serve hot on a platter; top with peanuts, sesame seeds, and green onion.  If you want to kick up the heat add red chili flake and serve.  Enjoy!