Dinners w/o 2/12

Sunday –
Pulled pork with healthy slaw: http://www.skinnykitchen.com/recipes/skinny-and-tender-pulled-pork-sandwiches-made-in-the-crock-pot/

Monday –
Dad & Mom out to celebrate Valentines Day – kids fend for themselves

Tuesday –Family V-Day dinner
Homemade heart shaped pizzas – using dough from Trader Joe’s
Each person makes their own with various toppings
Mixed green salad with lemon vinaigrette (lemon juice, olive oil, s/p all whisked together)
Dessert from Deru market

Wednesday –
Mom out – Dad in charge

Thursday –
Ground chicken meatballs and pasta (will make a double batch of meatballs and freeze half for another time) http://www.food.com/recipe/chicken-meatballs-for-spaghetti-and-meatballs-52420
Green salad using lemon vinaigrette from Tuesday night

Friday –
Salmon with green herbs  http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-with-green-herbs-recipe#!
High heat roasted cauliflower.  Cut up cauliflower in small pieces, toss in olive oil, s/p.  roast at 425 for 15 minutes until browned.  Put in bowl, squeeze lemon over, toss in some feta cheese and toasted slivered or sliced almonds…. Sooooo good – try even if you don’t like cauliflower

Saturday – out

Dinners w/o 2/5:

Sunday – Super bowl!
Cast iron nachos – https://www.americastestkitchen.com/recipes/9170-cast-iron-loaded-beef-nachos
BBQ chicken wings – spicy buffalo sauce (for adults) & barbeque sauce (for kids)Simple green salad

Monday
Pasta with turkey Bolognese (used turkey instead of beef) http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe
Pasta with truffle butter – http://www.foodnetwork.com/recipes/ina-garten/tagliarelle-with-truffle-butter-recipe
Kale & Romaine Caesar salad –Salad is courtesy of my friend Brett
1 head kale ½ head romaine
½ crusty baguette, cut into cubes (or I sometimes just toss breadcrumbs in a bit of olive oil in a saute pan)
1 T olive oil ½ teaspoon salt ½ lemon, optional
2 egg yolks
1 teaspoon Dijon
2 medium garlic cloves, finely minced
1-2 tablespoons lemon juice, depending on taste
½ teaspoon Worcestershire
About ¾ cup olive oil 1 tablespoon
Truffle oil (optional)
Salt to taste

Bread Crumb Croutons Preheat oven to 400 degrees. Pulse , bread cubes in processor (not to the finely ground stage). Mix olive oil and salt with bread crumbs and toast in oven until crunchy – about 5 minutes. Set aside. OR you can buy breadcrumbs and then toss in a fry pan with a bit of olive oil

Caesar Dressing Most Caesar dressings call for raw egg yolks. If you are not comfortable in serving that, put yolks in a bowl and heat over a pot of simmering water. Continually whisk (don’t “cook” the eggs), until the yolks are slightly warm to touch. Add Dijon, garlic, lemon juice and Worcestershire to yolks. Whisk until well combined. Slowly drizzle in the olive oil (maybe 2 tablespoons at a time, to ensure ingredients are all combined, before adding more). After you’ve added about ½ cup, taste the dressing and decide if you want to add more oil (at this point, you can also add the additional tablespoon of lemon juice, if you would like). Add Truffle oil, if using, and whisk to combine. If dressing becomes too thick, you can add water or more lemon juice. Add salt to taste.

Salad Cut kale and romaine into very thin “ribbons.” To soften the kale and romaine, massage both lettuces with your hands. You will very quickly notice the kale “break down” and become softer in texture. Add ¼ cup dressing and continue to massage. Add more dressing, if you would like.

Add toasted bread crumbs and toss.

Finish with a squeeze of half a lemon (just adds a nice bright finish).

Tuesday –
Out for sushi

Wednesday –
Pork tenderloin with peanut sauce. Anyone who came over for dinner at our house right out of college was most likely served this.  As you can see the recipe has been used many times!  We use creamy peanut butter but I am sure crunchy would be great as well.
Steamed brown rice (3 minutes in the micro from Trader Joes)
Grilled green beans – toss beans in a little olive oil & s/p then throw in a grill basket

peanut-pork

Thursday –
Salmon – rub king salmon with olive oil, sprinkle with s/p and then place thinly sliced lemons all over – then grill
Blasted broccoli – http://www.epicurious.com/recipes/food/views/Roasted-Broccoli-with-Garlic-and-Red-Pepper-351031

Friday –
Roasted chicken with potatoes, arugula & garlic yogurt sauce – this was SO good! http://cooking.nytimes.com/recipes/1017359-roasted-chicken-with-potatoes-arugula-and-garlic-yogurt

Saturday –
Flank steak with blue cheese http://www.foodnetwork.com/recipes/ellie-krieger/marinated-flank-steak-with-blue-cheese-sauce-recipe
Grilled green beans – toss beans in a little olive oil & s/p then throw in a grill basket

Dinners w/o 1/29

Monday –
Grilled fish with salsa verde (Whole Foods has fresh, wild cod $4 off so $7.99/ lb) http://cooking.nytimes.com/recipes/12790-grilled-fish-with-salsa-verde
Arugula salad with lemon vinaigrette
High heat roasted broccoli and cauliflower – drizzle with olive oil s/p and sprinkle garlic salt

Tuesday –
Crock pot chicken chili (thanks, terra!) https://smittenkitchen.com/2016/01/chicken-chili/

Wednesday –
Pasta with bacon, onion & tomato (using pancetta from trader Joe’s – pre-cut)http://www.epicurious.com/recipes/food/views/bow-ties-with-bacon-onion-and-tomato-12724

Thursday –
Baked garlic & ginger chicken http://www.jocooks.com/healthy-eating/baked-garlic-ginger-chicken-drumsticks/
Brown rice
Steamed green beans

Friday –
Salmon burgers (I use greek yogurt instead of mayo) http://www.skinnytaste.com/naked-salmon-burgers-with-sriracha-mayo/

Saturday – TBD

Dinners w/o 1/10:

Sunday – out

Monday
Salmon & cauliflower with caper vinaigrette http://www.fitnessmagazine.com/recipe/roasted-salmon-and-cauliflower-with-caper-vinaigrette/

Tuesday –
Pasta with pesto, sausage and green beans – easy!
http://www.marinmamacooks.com/2012/09/orecchiette-pasta-with-pesto-sausage-and-green-beans/

Wednesday
Tomato soup and grilled cheese bites
http://www.foodandwine.com/recipes/creamy-tomato-soup-with-buttery-croutons
Cut grill cheese sandys into squares for dipping into soup or eating alone

Thursday
Chicken lettuce wraps http://overcocktails.blogspot.com/2009/10/healthy-lettuce-wraps.html

Friday
Make your own pizza’s
Salad

Saturday – out

Dinners w/o 1/3:

Sunday –
Linguini with clams http://goop.com/newsletter/122/en/
Shredded kale and avocado salad http://www.dinneralovestory.com/six-summer-salads/

Monday –
Chicken stir-fry http://www.theskinnyconfidential.com/2011/07/25/healthy-tasty-chicken-stir-fry/
Brown rice (frozen from trader joe’s)

Tuesday –
Shrimp & avocado tostada http://www.dinneralovestory.com/shrimp-avocado-tostadas/

Wednesday –
White fish with ginger and lime sauce http://www.epicurious.com/recipes/food/views/Oven-Roasted-Sea-Bass-with-Ginger-and-Lime-Sauce-5919 steamed rice Cabbage with hot sauce (put some aside for the kids before adding the sambal) http://orangette.blogspot.com/2009/01/best-we-can-hope-for.html

Thursday –
Chicken piccata http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe.html

Friday –
Homemade pizzas – make your own using Trader Joe’s fresh dough

Saturday –
Slow Cooker Chicken Parmesan Soup
http://food52.com/recipes/26568-slow-cooker-chicken-parmesan-soup

Hi again.

I am getting back into the swing of things after a not-so-fun last 9 months.  I have been cooking but didn’t have the urge or passion to post on the blog until today.  Maybe I will start posting each week again or it will be another month or so…  Anyway, I just had to tell you all about two of my very favorite things right now.

Rose and this kale/romaine Caesar salad.

The Rose is only $14 and if you purchase 6 bottles – shipping is only 1 cent.  I won’t tell you how much we have gone through over the past month – it’s embarrassing.   here is the link.

http://www.pelotonimports.com/domaine-saint-mitre/

Kale & Romaine Caesar salad – it’s the best – trust me.  This salad is courtesy of my friend Brett.  Here is her Instagram:  https://instagram.com/brettechamberlain/ where you can follow her gorgeous cooking.

1 head kale
½ head romaine
½ crusty baguette, cut into cubes
1 T olive oil
½ teaspoon salt
½ lemon, optional

2 egg yolks
1 teaspoon Dijon
2 medium garlic cloves, finely minced
1-2 tablespoons lemon juice, depending on taste
½ teaspoon Worcestershire
About ¾ cup olive oil
1 tablespoon Truffle oil (optional)
Salt to taste

Bread Crumb Croutons
Preheat oven to 400 degrees.
Pulse , bread cubes in processor (not to the finely ground stage).
Mix olive oil and salt with bread crumbs and toast in oven until crunchy – about 5 minutes. Set aside.
OR you can buy breadcrumbs and then toss in a fry pan with a bit of olive oil

Caesar Dressing
Most Caesar dressings call for raw egg yolks. If you are not comfortable in serving that, put yolks in a bowl and heat over a pot of simmering water. Continually whisk (don’t “cook” the eggs), until the yolks are slightly warm to touch.
Add Dijon, garlic, lemon juice and Worcestershire to yolks. Whisk until well combined.
Slowly drizzle in the olive oil (maybe 2 tablespoons at a time, to ensure ingredients are all combined, before adding more). After you’ve added about ½ cup, taste the dressing and decide if you want to add more oil (at this point, you can also add the additional tablespoon of lemon juice, if you would like).
Add Truffle oil, if using, and whisk to combine.
If dressing becomes too thick, you can add water or more lemon juice.
Add salt to taste.

Salad
Cut kale and romaine into very thin “ribbons.” To soften the kale and romaine, massage both lettuces with your hands. You will very quickly notice the kale “break down” and become softer in texture.
Add ¼ cup dressing and continue to massage. Add more dressing, if you would like.

Add toasted bread crumbs and toss.

Finish with a squeeze of half a lemon (just adds a nice bright finish).

Enjoy!

Dinners w/o 10/5:

Sunday – out
Mercato Stellina http://www.mercatostellina.com/#home

Monday–
Korean short ribs (pre-marinated from Whole Foods)
Asparagus/mushroom/red onion veggie pack (precut and washed from Whole Foods)
Steamed brown rice

Tuesday –
Grilled salmon (drizzle with olive oil, s/p, thinly sliced lemon slices spread across)
Shredded Kale salad http://www.dinneralovestory.com/six-summer-salads/
Grilled ciabatta bread

Wednesday –
Butternut squash and black bean enchiladas http://www.skinnytaste.com/2013/11/butternut-squash-and-black-bean.html

Thursday –
Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata.
http://www.halfbakedharvest.com/garlic-herb-roasted-cherry-tomato-carbonara-wcrispy-prosciutto-burrata/?crlt.pid=camp.mwnmfajK1yQj

Friday –
Salmon burgers with sriacha mayo (no spicy mayo for kids) http://www.skinnytaste.com/2014/07/naked-salmon-burgers-with-sriracha-mayo.html

Saturday – out