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

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