Saturday-
Seared Salmon with Quinoa and Roasted Vegetables
Cole Slaw with Citrus and Apples
Sunday-
Turkey Tetrazzini
Baby Green Salad with Roasted Garlic and Parmesan Vinaigrette
Monday-
Soft Beef Tacos "with all the fixings"
Fresh Salsa
Marinaded Onions
Tuesday-
Spinach and Shallot Frittata
Double smoked Bacon
O'Brien Potatoes
Wednesday-
Lentil Soup with Kale and Smoked Chicken
Garden Salad with Cucumbers and Tomatoes
Thursday-
Turkey Burgers with Avocado and Sunflower Sprouts, Sun-Dried Tomato Ketchup
French Fries with Basil Aioli
Friday-
Family Dinner Out
Saturday, February 18, 2012
Tuesday, February 14, 2012
Chickpea and Lebanese Chicken Stew
Bring a little of the Middle East to your table. This Lebanese inspired stew is terrific and easy to make. You can substitute canned chickpeas if desired instead of taking the time the night before to soak fresh ones. If using canned just add the chickpeas for the last 5 minutes of cook time on the chicken. Enjoy!
4 Tbsp. olive oil, divided
2 skinless, boneless chicken thighs and legs
Kosher salt and freshly cracked black pepper
3 large cloves garlic, minced
2 Tbsp. ground cumin
2 Tbsp. tomato paste
3/4 tsp. crushed red pepper flakes
2 bay leaves
2# chickpeas, soaked overnight and drained
1 Qt. chicken stock
1/2 C. chopped drained roasted red peppers from a jar
2 Tbsp. fresh lemon juice
2 C. 1" cubes country style bread
3 Tbsp. coarsely chopped flat-leaf parsley
Heat 2 Tbsp. oil in a medium pot over med-high heat. Season chicken with salt and pepper; add to pot and cook. Turning once, brown 8-10 minutes. Transfer to a plate. Reduce heat to low, let oil cool for a minute; add garlic and cook, stirring often 30-60 seconds. Add cumin, tomato paste and red pepper flakes, stir until smooth paste forms, about 1 minute. Add chickpeas and bay leaves, stir well. Add stock and scrap bottom of pot to remove any browned bits from the bottom. Increase heat to med-high and bring mixture just to the boil. Reduce heat, cover and cook for 20 minutes. Add chicken back to the stew, uncover and cook another 20 minutes until chickpeas are tender and chicken is cooked.
Once again remove chicken from the pot and transfer to a plate, shred chicken and return to stew. Add red peppers. Stir in remaining 2 Tbsp. oil, lemon juice, and parsley. Correct seasoning with salt and pepper. Divide bread cubes among warm bowls. Ladle stew over, serve and enjoy!
4 Tbsp. olive oil, divided
2 skinless, boneless chicken thighs and legs
Kosher salt and freshly cracked black pepper
3 large cloves garlic, minced
2 Tbsp. ground cumin
2 Tbsp. tomato paste
3/4 tsp. crushed red pepper flakes
2 bay leaves
2# chickpeas, soaked overnight and drained
1 Qt. chicken stock
1/2 C. chopped drained roasted red peppers from a jar
2 Tbsp. fresh lemon juice
2 C. 1" cubes country style bread
3 Tbsp. coarsely chopped flat-leaf parsley
Heat 2 Tbsp. oil in a medium pot over med-high heat. Season chicken with salt and pepper; add to pot and cook. Turning once, brown 8-10 minutes. Transfer to a plate. Reduce heat to low, let oil cool for a minute; add garlic and cook, stirring often 30-60 seconds. Add cumin, tomato paste and red pepper flakes, stir until smooth paste forms, about 1 minute. Add chickpeas and bay leaves, stir well. Add stock and scrap bottom of pot to remove any browned bits from the bottom. Increase heat to med-high and bring mixture just to the boil. Reduce heat, cover and cook for 20 minutes. Add chicken back to the stew, uncover and cook another 20 minutes until chickpeas are tender and chicken is cooked.
Once again remove chicken from the pot and transfer to a plate, shred chicken and return to stew. Add red peppers. Stir in remaining 2 Tbsp. oil, lemon juice, and parsley. Correct seasoning with salt and pepper. Divide bread cubes among warm bowls. Ladle stew over, serve and enjoy!
Monday, February 13, 2012
Roasted Potatoes and Haddock Puttanesca
Here I was in a rush to put something together and found this recipe in the current Bon Appetit,; what a find! It was met with raved reviews and Bravo! You'll really enjoy this one.
3 1/2 Tbsp. olive oil
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 tsp. red pepper flakes
1 (28oz.) can whole peeled tomatoes and juice, coarsely pureed
1/4 C. halved, pitted oil-cured black olives
1/2 tsp. fresh ground black pepper
1# fingerling potatoes, halved
2 large shallots, peeled and quartered
8 oz. haddock or halibut fillets, cut into 1 1/2" cubes
1 Tbsp. drained capers, rinsed
1 Tbsp. chopped flat leaf parsley
Preheat oven to 425 degrees F.
Heat 2 Tbsp. oil in medium pot over low heat. Add garlic and anchovies, stir to break up fish; cook until garlic is soft, but not browned (3-4 minutes). Add red pepper flakes, cook another 30 seconds. Add tomato puree, increase heat to medium and cook, stirring occasionally until sauce thickens, 15-20 minutes. Stir in olives, simmer for 5 minutes. Season with salt and pepper. Reserve warm.
In a bowl toss potatoes and shallots in 1 Tbsp. olive oil, season with salt and pepper. Spread in a single layer on a rimmed baking pan. Place in oven and roast for 18-20 minutes, stirring once midway through.
While waiting on potato mixture, place fish in a baking dish and drizzle with remaining olive oil. Season with salt and pepper. When the potatoes have cooked for the roughly 20 minutes, place the fish into the oven on another rack and cook fish and potatoes another 7-8 minutes. Fish should be just opaque in the center, potatoes golden brown and tender, and shallots are crispy.
Place potatoes, shallots and fish on a warm platter in an even layer. Spoon puttanesca over and garnish with capers and parsley. Serve and enjoy!
3 1/2 Tbsp. olive oil
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 tsp. red pepper flakes
1 (28oz.) can whole peeled tomatoes and juice, coarsely pureed
1/4 C. halved, pitted oil-cured black olives
1/2 tsp. fresh ground black pepper
1# fingerling potatoes, halved
2 large shallots, peeled and quartered
8 oz. haddock or halibut fillets, cut into 1 1/2" cubes
1 Tbsp. drained capers, rinsed
1 Tbsp. chopped flat leaf parsley
Preheat oven to 425 degrees F.
Heat 2 Tbsp. oil in medium pot over low heat. Add garlic and anchovies, stir to break up fish; cook until garlic is soft, but not browned (3-4 minutes). Add red pepper flakes, cook another 30 seconds. Add tomato puree, increase heat to medium and cook, stirring occasionally until sauce thickens, 15-20 minutes. Stir in olives, simmer for 5 minutes. Season with salt and pepper. Reserve warm.
In a bowl toss potatoes and shallots in 1 Tbsp. olive oil, season with salt and pepper. Spread in a single layer on a rimmed baking pan. Place in oven and roast for 18-20 minutes, stirring once midway through.
While waiting on potato mixture, place fish in a baking dish and drizzle with remaining olive oil. Season with salt and pepper. When the potatoes have cooked for the roughly 20 minutes, place the fish into the oven on another rack and cook fish and potatoes another 7-8 minutes. Fish should be just opaque in the center, potatoes golden brown and tender, and shallots are crispy.
Place potatoes, shallots and fish on a warm platter in an even layer. Spoon puttanesca over and garnish with capers and parsley. Serve and enjoy!
Saturday, February 11, 2012
Weekly Menu- Feb. 11th - Feb. 17th
Saturday-
Buffalo Chicken Sausage
Shingled Potatoes with Rosemary
Baby Greens Salad with Gorgonzola Vinaigrette
Sunday-
Roasted Potatoes and Haddock Puttanesca
Monday-
Chickpea Stew with Lebanese Chicken
Tuesday-
Berkshire Pork and White Bean Cassoulet
Wednesday-
Pan Roasted Sea Bass with Citrus and Avocado
Brown Rice Pasta with Olive Oil, Parmesan, and Cracked Black Pepper
Thursday-
Turkey Milanese with Winter Slaw
Friday-
Dinner Out with Friends
Buffalo Chicken Sausage
Shingled Potatoes with Rosemary
Baby Greens Salad with Gorgonzola Vinaigrette
Sunday-
Roasted Potatoes and Haddock Puttanesca
Monday-
Chickpea Stew with Lebanese Chicken
Tuesday-
Berkshire Pork and White Bean Cassoulet
Wednesday-
Pan Roasted Sea Bass with Citrus and Avocado
Brown Rice Pasta with Olive Oil, Parmesan, and Cracked Black Pepper
Thursday-
Turkey Milanese with Winter Slaw
Friday-
Dinner Out with Friends
Monday, January 23, 2012
Leek and White Bean Soup with Garlic Crumble
3 leeks, whites only
4 carrots, cut into 1" pieces
4 celery ribs, cut into 1" pieces
4 garlic cloves, minced
1/4 C. olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
ground clove, to taste
3 (15oz.) cans Great Northern White beans
1 Qt. water
salt and pepper, to taste
Garlic Crumb:
4 C. fresh bread crumbs
1/3 C. olive oil
1 Tbsp. chopped garlic
1/4 C. parsley, chopped
Preheat oven to 350 degrees F.
Slice the leeks lengthwise and cut into 1/2" pieces, wash very well and pat dry. In a large heavy pot, over medium heat; add oil. Sweat leeks, carrots, celery, and garlic until vegetables start to soften. Add herb sprigs, bay leaf, and clove. Cook another 15 minutes until vegetables start to turn golden. Add beans, stir; add water. Simmer partially covered, stirring occasionally until carrots are tender, but not falling apart, about 15-20 minutes.
Meanwhile; in a mixing bowl toss breadcrumbs with the oil, garlic, and salt and pepper. Spread evenly on a baking sheet and put into the oven. Cook for 12-15 minutes stirring once until golden brown. Remove, cool and toss with parsley. Reserve for service.
Go back to pot and discard herb sprigs and bay leaf. With a potato masher or the back of a spoon, mash some of the beans to thicken the broth. Adjust seasonings with salt and pepper. Spoon soup into warm bowls and top with garlic crumble, serve and enjoy!
4 carrots, cut into 1" pieces
4 celery ribs, cut into 1" pieces
4 garlic cloves, minced
1/4 C. olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
ground clove, to taste
3 (15oz.) cans Great Northern White beans
1 Qt. water
salt and pepper, to taste
Garlic Crumb:
4 C. fresh bread crumbs
1/3 C. olive oil
1 Tbsp. chopped garlic
1/4 C. parsley, chopped
Preheat oven to 350 degrees F.
Slice the leeks lengthwise and cut into 1/2" pieces, wash very well and pat dry. In a large heavy pot, over medium heat; add oil. Sweat leeks, carrots, celery, and garlic until vegetables start to soften. Add herb sprigs, bay leaf, and clove. Cook another 15 minutes until vegetables start to turn golden. Add beans, stir; add water. Simmer partially covered, stirring occasionally until carrots are tender, but not falling apart, about 15-20 minutes.
Meanwhile; in a mixing bowl toss breadcrumbs with the oil, garlic, and salt and pepper. Spread evenly on a baking sheet and put into the oven. Cook for 12-15 minutes stirring once until golden brown. Remove, cool and toss with parsley. Reserve for service.
Go back to pot and discard herb sprigs and bay leaf. With a potato masher or the back of a spoon, mash some of the beans to thicken the broth. Adjust seasonings with salt and pepper. Spoon soup into warm bowls and top with garlic crumble, serve and enjoy!
Sunday, January 22, 2012
Pasta with Lentils and Kale
1/2 C. French green lentils
2 C. water
salt and fresh cracked black pepper, to taste
6 Tbsp. olive oil
1 large onion, finely chopped
12 oz. kale
1 # penne rigate
grated fresh Parmigiano-Reggiano, to taste
Simmer lentils in the 2 C. water with salt in a 1 qt. sauce pan, uncovered. Cook until lentils are tender but not falling apart, about 20 minutes.
While lentils simmer, heat 3 Tbsp. olive oil in a 12" skillet until hot. Add onions, stir and cook for a minute. reduce heat, cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat and cook until golden brown.
While onions are cooking, cut out and discard stems and center ribs from kale. Cook kale in a large 8 qt. pot of boiling salt water, uncovered until just tender, 5-8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
Coarsely chop kale and add to the onions along with lentils. Add some of the liquid from the lentils. Simmer stirring for a minute. Correct seasoning with salt and pepper, if needed.
Add pasta to the boiling water you cooked the kale in and cook uncovered until al dente, about 8 minutes. Drain pasts in colander and add to lentil mixture along with some of the pasta liquid to keep pasta moist.
Toss with remaining olive oil and fresh cracked black pepper. Serve on warm plates and top with fresh grated cheese. Enjoy!
2 C. water
salt and fresh cracked black pepper, to taste
6 Tbsp. olive oil
1 large onion, finely chopped
12 oz. kale
1 # penne rigate
grated fresh Parmigiano-Reggiano, to taste
Simmer lentils in the 2 C. water with salt in a 1 qt. sauce pan, uncovered. Cook until lentils are tender but not falling apart, about 20 minutes.
While lentils simmer, heat 3 Tbsp. olive oil in a 12" skillet until hot. Add onions, stir and cook for a minute. reduce heat, cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat and cook until golden brown.
While onions are cooking, cut out and discard stems and center ribs from kale. Cook kale in a large 8 qt. pot of boiling salt water, uncovered until just tender, 5-8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
Coarsely chop kale and add to the onions along with lentils. Add some of the liquid from the lentils. Simmer stirring for a minute. Correct seasoning with salt and pepper, if needed.
Add pasta to the boiling water you cooked the kale in and cook uncovered until al dente, about 8 minutes. Drain pasts in colander and add to lentil mixture along with some of the pasta liquid to keep pasta moist.
Toss with remaining olive oil and fresh cracked black pepper. Serve on warm plates and top with fresh grated cheese. Enjoy!
Brown Rice, Vegetables, and Mushroom Ragu with Chicken
4 Tbsp olive oil
1 C. Brown Rice
2+ C. Chicken stock
1 C. cremini mushrooms, sliced
3 garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
1/2 C. green peas
1# skinless boneless chicken thighs, cut into 1/2" pieces
3/4 tsp. chopped rosemary
3 Tbsp. balsamic vinegar
1 (28oz.) can chopped tomatoes with juice
6 C. baby arugula
fresh grated parmigiano-reggiano, to taste
Heat medium pot over high heat. Add 2 Tbsp. olive oil, heat until shimmering. Add rice and stir. Heat for 2 minutes, stirring constantly. Add bay leaf and stock. Season with salt and pepper, liquid should taste like soup. Bring to a boil, cover and reduce heat. Cook until rice is tender 35-40 minutes. After 20 minutes check and add additional stock if needed. Once done, remove from heat and let steam covered for later.
Heat 2 Tbsp. oil in a 12" heavy skillet over med-high heat until shimmering. Season chicken with salt and fresh cracked black pepper and cook, stirring occasionally until golden, about 3 minutes. Transfer chicken with a slotted spoon to a bowl. Reduce heat to medium, add onions and carrots; cook until softened, about 3 minutes. Add mushrooms, garlic, rosemary. Season with salt and pepper to taste. Cook for about 4 minutes, until mushrooms are soft. Add vinegar, reduce to almost evaporated. Add chicken, peas, and tomatoes with juice. Cook until sauce thickens, about 15 minutes. Add arugula to sauce and stir until wilted.
On warm plates serve portion of rice and spoon ragu over. Top with fresh grated cheese. Serve and enjoy!
1 C. Brown Rice
2+ C. Chicken stock
1 C. cremini mushrooms, sliced
3 garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
1/2 C. green peas
1# skinless boneless chicken thighs, cut into 1/2" pieces
3/4 tsp. chopped rosemary
3 Tbsp. balsamic vinegar
1 (28oz.) can chopped tomatoes with juice
6 C. baby arugula
fresh grated parmigiano-reggiano, to taste
Heat medium pot over high heat. Add 2 Tbsp. olive oil, heat until shimmering. Add rice and stir. Heat for 2 minutes, stirring constantly. Add bay leaf and stock. Season with salt and pepper, liquid should taste like soup. Bring to a boil, cover and reduce heat. Cook until rice is tender 35-40 minutes. After 20 minutes check and add additional stock if needed. Once done, remove from heat and let steam covered for later.
Heat 2 Tbsp. oil in a 12" heavy skillet over med-high heat until shimmering. Season chicken with salt and fresh cracked black pepper and cook, stirring occasionally until golden, about 3 minutes. Transfer chicken with a slotted spoon to a bowl. Reduce heat to medium, add onions and carrots; cook until softened, about 3 minutes. Add mushrooms, garlic, rosemary. Season with salt and pepper to taste. Cook for about 4 minutes, until mushrooms are soft. Add vinegar, reduce to almost evaporated. Add chicken, peas, and tomatoes with juice. Cook until sauce thickens, about 15 minutes. Add arugula to sauce and stir until wilted.
On warm plates serve portion of rice and spoon ragu over. Top with fresh grated cheese. Serve and enjoy!
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