Friday, January 15, 2010

Another Week of Menus

Well, I got some good feedback from some of you on the menus (thanks and keep it coming!), and Amy has commanded that I provide another week's worth, so here we go.

Again, I'm going to shortcut with the salads so that you can create what you like and put in the veggies your family will eat and use prepared dressings. I make my own, but I know those of you with kids may have to juggle several different salad dressings to get something green in them.

Day one:
Pork Tenderloin with Lime Sauce
Jasmine rice

Day two:
Fresh Pineapple
Chicken Poached in Coconut Curry (this is a little spicy)
Steamed Rice

Day three:
Southwestern Turkey Meatloaf
Mashed Potatoes with Roasted Chilis
Green Beans

Day four:
Roasted Chicken Thighs, Yukon Gold Potatoes and Lemons with Cilantro Gremolata
(this sounds a lot fancier than it is - it's basically roasted chicken thighs and potatoes)
Asparagus with sauteed shallots

Day five:
Black, white and red bean chili with sausage

Day six:
Make quesadillas with the leftover chili and cheese

Day seven:
Out for dinner!


Day One Recipes:
Salad - create your own
Pork Tenderloin with Lime Sauce
Jasmine rice (prepared according to instructions): Note: I make all my rice with chicken stock. I just like the flavor better that way.

Pork Tenderloin with Lime Sauce
This is an OLD Bon Appetit recipe from 1998
Serves 4
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1 1/4 lbs Pork tenderloin, cut into thin strips
1 Tbs olive oil
1 1/2 cups onions, chopped
2 slices bacon, chopped
1 Tbs jalapeno chile pepper, seeded and chopped
1/2 cup dry white wine
1 cup chicken stock
3/4 cup whipping cream
1/4 cup lime juice (I have put fresh limes on the grocery list. The bottled stuff tastes kind of like floor cleaner)
2 large tomatoes, seeded and diced (you could use canned plum tomatoes for this since tomatoes are kind of yuckky this time of year - you'll need about 2 cups, drained and chopped - change your grocery list to add a can of plum tomatoes)
1/4 cup green onions, chopped

1. Sprinkle pork with salt and pepper. Heat oil in large nonstick skillet over high heat. Add pork and sauté until almost cooked through, about 1
minute. Transfer to plate.

2. Add 1 1/2 cups onions, bacon and jalapeño to same skillet and sauté until onions are tender, about 5 minutes. Add wine; cook 1 minute. Add stock and cream and simmer until mixture is reduced to 1 cup, about 7 minutes.

3. Return pork to skillet. Stir in lime juice. Add tomatoes and sauté until pork is cooked through, about 1 minute longer.

4. Transfer to serving dish. Sprinkle chopped green onions over and serve over rice.

Day Two Recipes:
Fresh Pineapple (Just buy one and trim it and cut it and serve. It's a nice foil to the spicy chicken dish. This one is a little hot. If you're feeding little people who are sensitive to that, this might not be the best dish. You can tone it down by cutting back on the curry paste.)
Jasmine Rice, prepared according to instructions (again, I use chicken stock)

Chicken Poached in Coconut Curry
Recipe By : Donna Hay
Serves 4
This recipe really couldn't be much simpler. It's quick to throw together and really tasty. If you DO like a lot of heat, you can up the curry paste
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1 Tbs red curry paste
6 each boneless skinless chicken thighs
2 cups sweet potato, chopped
2 cups chicken stock
1 1/2 cups coconut milk
1/4 cup cilantro, chopped
2 Tbs olive oil
alt and pepper, to taste

1. Place a medium size stockpot over medium-low heat. Salt and pepper the
chicken thighs. Pour the olive oil in the pan, and place the chicken thighs in the hot oil and brown on each side. Add the chopped sweet potato. Brown for about 4 minutes.

2. Add the chicken stock and the coconut milk. Add the red curry paste and stir to blend. Simmer about 15 - 20 minutes, or until the chicken thighs and sweet potatoes are done.
Day 3 Recipes:
The nice thing about this one is that it's a mix it up and walk off and leave it for a while meal.
Salad - Make your own up to suit your family
Southwestern Turkey Meatloaf:
Serves 4 -6
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1 1/2 lbs ground turkey
1 1/2 cups panko crumbs or bread crumbs
1/2 cup water
1 each Ancho chili from a can, chopped
1 Tbs adobo sauce from canned chipotle chiles in adobo
1 tsp. ground cumin
1 tsp. chile powder
1/2 tsp. garlic powder
1 small yellow onion, chopped
3 cloves garlic clove, minced
1/4 cup ketchup
3/4 tsp. salt
2 each eggs
1 Tbs olive oil

1. Sautee the garlic and onion in the olive oil in a small frying pan over
medium heat. Set aside to cool.

2. Mix all other ingredients together. When onion and garlic are cool, add and mix in. Use your hands. Go on! It won't kill you! It's much more efficient. (Just wash them thoroughly afterward.)

3. Form meat into a loaf in a meatloaf pan or loaf pan. Drizzle top with  ketchup.

4. Bake at 350 for 45 minutes to 1 hour, until browned and firm.

Mashed Potatoes with Roasted Chilis
You may be saying "ew, GROSS! But really, these are pretty good. And they go well with the meatloaf."
Serves 4
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5 medium Yukon Gold potatoes
1 tsp. salt
1/4 cup milk, more if needed
2 Tbs butter
1 small can roasted green chili peppers, chopped

1. Boil the potatoes in a large pot of salted water until tender - about 40

2. Mash the potatoes the way you like. I prefer a ricer - it's like a giant
garlic press. It makes the potatoes fluffy and peels them for you. My
personal preference is to not have the potato peels in this dish, but if you
want to just toss the lot in a mixer or hand mash them, go ahead. Don't
overbeat them in a mixer, or they'll get all gluey.

3. Add the remaining ingredients and warm over low heat. If more liquid is
needed, add more milk. You can use whole milk, 2%, heavy cream - whatever
you like. I used skim and the Yukons have a buttery enough taste that it was

Green Beans
For speed and convenience, you may want to use frozen, but don't use canned. They're an unholy color.
For fresh or frozen green beans, trim the ends of fresh and boil in salted water until done the way you like them - I like mine kind of crunchy, so I go about 5 minutes. My husband likes his droopy, so another 5 minutes for him. Drain and top with a little pat of butter.

Day Four Recipes:
Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata
Recipe By : Lori Longbotham
Fine Cooking Feb/March 2006
Serves 4

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3 Tbs butter, softened
1 Tbs fresh ginger, minced
1 Tbs lemon zest, grated
2 cloves garlic, minced
1 1/2 tsp coriander, ground
1 1/2 tsp cumin, ground
kosher salt
freshly ground black pepper
2 Tbs cilantro, coarsely chopped
8 each boneless skinless chicken thighs
2 medium Yukon Gold potato, cut into 8 wedges
1 each lemon, cut into quarters

Heat the oven to 425°F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside.

Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula (they may be a little stuck and need loosening). Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more.

Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.

Asparagus with Sauteed Shallot
1 bunch asparagus, washed and trimmed
1 Tbs. olive oil
1 shallot, minced

In a small pan over medium heat, sautee the shallot in the olive oil until transluscent.

Boil the asparagus in a pot of salted water until crisp-tender, about 5 minutes. Drain and top with a pat of butter and sauteed shallot.

Day five recipes:

Salad - Create your own
Black, white and red bean chili with sausage:
This is another old Bon Appetit one
Serves: 4

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1 Tbs olive oil
1 1/4 lbs Italian sausage
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped (OK, I leave this out, because I loathe green bell pepper. Just sayin'.)
2 each jalapeno chile peppers, seeded and chopped
1 Tbs chili powder, plus 2 tsps
2 tsp ground cumin
1 1/2 28 oz cans crushed tomatoes in puree (What? Just use two. Who's going to leave half a can of tomatoes around?)
1 15 oz. Kidney beans, canned, drained and rinsed
1 15 oz. White kidney beans, canned, drained and rinsed
1 15 oz. black beans, canned, drained and rinsed
1 Tbs balsamic vinegar
sour cream
cilantro, chopped

1. Heat olive oil in heavy large saucepan over medium-high heat. Add Italian
sausages and brown on all sides, turning occasionally, about 8 minutes.
Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes.  Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)

2. Spoon chili into bowls. Top with sour cream and cilantro and serve.

Day 6:
Quesadillas with leftover chili and cheese

Put a large skillet over low heat. Butter one side of a tortilla and put it butter side down in the pan. Add a good-size spoonful of the leftover chili (you can chop up the sausage if it's too large) and then top with shredded cheddar cheese. Butter another tortilla and put it butter-side up on top of the chili-cheese mixture. Brown on one side, then carefully flip and brown the other side. Repeat for as many quesadillas as you like. Cut into quarters and serve with sour cream and cilantro.

Day 7:
I dunno, I'm thinkin' maybe burgers out at someplace decent?

Grocery List:

1 lb Asparagus
assorted veggies for salad (your pick)
1 bunch Cilantro
1 Fresh Pineapple
1 head Garlic
fresh ginger
1 lb green beans (or you can use frozen)
1 large green bell pepper
3 jalapeno chile pepper
2 lemons
6 limes
1 lb Napa cabbage
2 large red bell peppers
1 large green bell pepper (but I leave it out of the chili. Yuck)
1 large bag or box of your favorite Salad greens
1 bunch Scallions (green onions)
1 shallot
2 medium sweet potatoes
2 large tomatoes (these are for the pork and you can use canned plum tomatoes instead, but be sure to grab a can if you don't like the looks of the tomatoes this time of year.)
2 medium yellow onions
7 - 10 medium Yukon Gold potatoes (If you can't find Yukon Golds, you can use russet/Idaho)

2 lbs Jasmine Rice
2 qts Chicken Stock
2- 28 oz cans Crushed tomatoes
15 oz. can Black beans
15 oz. can Red Kidney beans
15 oz. can White kidney beans or other white beans
1 bottle Ketchup
alad dressing
1 bottle red curry paste (Asian section)
1 cup panko crumbs or bread crumbs (sometimes in the Asian food section, just use regular bread crumbs if you can't find panko)
1 can Ancho chilis in adobo sauce (in the Mexican food section)
1 small can roasted green chili peppers (small can), chopped
1 can Coconut milk (sometimes this is with Mexican/Asian food, sometimes in the baking aisle)
1 bottle Asian chili sauce with garlic (Asian food section)
1 bottle Sesame oil
1 bottle Rice wine vinegar
1 bottle Balsamic vinegar
Black pepper
Kosher salt
1 bottle Canola oil
1 bottle olive oil
1 jar Chili powder
1 bottle Garlic powder
1 jar Ground coriander
1 jar Ground cumin
1 box light brown sugar

1/2 gallon 2% milk (this is for the mashed potatoes, so you can use skim or whole or whatever you like)
1 lb Butter
1 lb. Cheddar cheese
1 dozen Eggs
1 pt. Heavy whipping cream
16 oz. container sour cream
1 package tortillas

1 bottle White wine

Meat and poultry
1 package bacon
4 - 5 lbs boneless skinless chicken thighs (this is enough for both recipes)
1.5 lbs ground turkey
3 lbs Pork tenderloin (this is enough for both recipes)
1 lb Sausage, Italian, sweet, links

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