Wednesday, January 6, 2010

Christmas gifts, and hey, why don't you cook with me this week?

So in our last episode, we went to visit Ben and Amy and the kids. I hope you're all keeping up. While we were there, we exchanged presents, and I got! The BEST! PRESENTS! EV-ER!!!!


They made me A LOGO!!! And!! Put it on! STUFF!!! Oh, my head!! I have honest-to-goodness chef gear! Holeee! And! EEEP! High five! What's next? I see Andie Action Figures! With maybe a little rolling pin and a skillet, wonking some bad guy! No?

Well, action figure or not, the end result is Ben and Amy have seriously upped my game.

So buckle down, peeps. I have a proposal. Why don't you cook with me this week?

Oh, stop whining. It'll be fun! And I'm going to give you all the tools you need! The recipes and the grocery list! This is actually my gift back to Amy and Ben. So here you go, guys. Four nights of dinners, hand-selected by me, with the REAL family in mind (meaning people with kids and schedules, not posers like Phillip and me, with the luxury of time). Time to earn that apron!
 Four nights ought to provide enough meals for a family of four plus leftovers and maybe a night out. Which is apparently necessary when you're scooting from soccer practice to soccer practice, or have kids who are sick of you foisting real food on them and want some stinkin' pizza. I mean, come on!

The one thing I'm cheating on is the salad. If I include a salad in the meal plan, I'm assuming you will tear up some greens, (or dump them out of a bag), add the veggies your family likes, and use bottled dressing. I get bored with those, and usually make my own dressings, but I have more time than most people. So you guys knock yourselves out on those. The rest will have what you need.

You should be able to print out the whole shebang. Or cut and paste the menus, recipes and shopping list into Word and print those out minus my stellar writing and pictures.

Day One:
a crockpot meal
Green Salad
Pork Cubano
Black Beans
Rice (I use brown. You do what you like and just follow label instructions.)
Note: The leftovers make excellent pork sandwiches. See Day Five.

Day Two:
Green Salad
Arroz con Pollo

Day Three:
Green Salad
Orechiette with Chicken, Tomato and Basil Sauce

Day Four:
Fruit Salad
Latin-Style Flank Steak
Pinto Beans and Rice

Day Five:
Leftover pork Cubano
Buy crusty rolls, reheat the pork and serve with purchased cole slaw

Day Six:
Leftover Arroz Con Pollo

Day Seven:
Go out and get pizza, for heaven's sake! Those kids have suffered enough!


Day 1:
Pork Cubano
1/2 cup orange juice
1/4 cup lime juice
1/4 cup dark rum
1 medium onion
6 cloves garlic
2 tsp oregano
2 tsp chili powder, ancho
2 tsp salt
1 whole bay leaf
1/2 tsp ground black pepper
2 lb pork butt roast

1. Mix first 10 ingredients in large bowl. Place butt roast in slow cooker or dutch oven. Pour marinade over pork. Cook over low heat (350 in oven) for 4 - 6 hours, turning roast occasionally if needed to keep covered with liquid. Shred pork when done and serve with black beans and rice.

1 Tbs. olive oil
1 onion, chopped
2 cans black beans
pinch kosher salt

In a medium pot over medium heat, cook the onion with the pinch of kosher salt in the olive oil until wilted, about 5 minutes. Add the 2 cans black beans and 1/2 can of water. Simmer about 30 minutes. Serve with rice.

Follow label instructions for rice.

Day Two:
Arroz con Pollo

2 Tbs olive oil
1 1/2 lbs chicken parts, patted dry and liberally seasoned with salt and fresh cracked pepper (I use chicken thighs)
1 lb sweet or hot Italian sausage
1 small onion, chopped
1 medium red bell pepper, chopped
4 cloves garlic, minced
1 tsp cumin
1/4 tsp paprika
1/4 tsp chili powder
1/2 tsp turmeric
1/2 cup dry white wine or beer
1 can crushed or diced tomatoes
1 each bay leaf
2 cups medium-grain white or brown rice
2 1/4 cups water

1. In a deep, heavy-based pot (such as a Dutch Oven), heat the oil on medium high. Sautee the chicken, in batches if necessary, until golden on all sides, 7 - 10 minutes. Transfer the chicken to a platter. Sautee the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.

2. Reduce the heat to medium and sauté the onion, pepper, and garlic until
softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin paprika, chili powder and turmeric, if using, stirring to
distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer) and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. If the rice is done but still soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.

Toss and then let sit for 5 minutes before serving.

Day 3:
Orechiette with Chicken, Tomato and Basil Sauce
From Bon Appétit September 2001 - the original called for rabbit. I use boneless skinless chicken thighs. 
Recipe By : Mauro Mafrici I Trulli, New York, NY

2 Tbs Extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
3 lbs boneless skinless chicken thighs,chopped small
1 cup dry white wine
1 lb plum tomatoes, chopped
28 oz crushed tomatoes
1 1/2 cups fresh basil, chopped
1/4 tsp crushed red pepper
1 lb orecchiette pasta
parmesan cheese, freshly grated

1. Heat 3 tablespoons oil in heavy large skillet over medium-high heat.

2. Add onion and garlic and sauté until tender and golden, about 5 minutes.

3. Add chopped chicken; sauté until light brown, about 4 minutes.

4. Add wine and boil until slightly reduced, about 3 minutes.

5. Stir in chopped tomatoes, crushed tomatoes, 1 cup basil, crushed red pepper, and remaining 2 tablespoons oil. Bring to boil. Reduce heat to medium-low. Simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. Season sauce generously with salt and pepper.

6. Meanwhile, cook pasta in large pot of boiling salted water until just  tender but still firm to bite. Drain. Return pasta to pot. Add sauce; toss to coat. Transfer to bowl. Sprinkle with remaining 1/2 cup basil and
Parmesan cheese.


Day 4:

Fruit Salad
Mix together chunks of fresh pineapple, a can of mandarin oranges, and shredded coconut.

Latin-Style Flank Steak
Recipe By : Fine Cooking (of course)

For the rub:
2 1/2 Tbs ground cumin
1 Tbs chili powder
1 Tbs coriander
1 1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp dried oregano
For the steak:
1 1/2 lbs flank steak
1 tsp olive oil
1 tsp kosher salt
Chipotle Butter:
1/2 cup butter, softened
2 each canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbs lime juice
1 scant tsp cumin

1. Make the rub: Mix all the rub ingredients in a small bowl.

2. Grill the steak: Half an hour before grilling, coat the steak with the
oil and pat on all of the rub, coating evenly. Heat a gas grill to medium
high. Sprinkle both sides of the steak with the salt. Grill until medium
rare, 12 - 15 minutes, turning the steak every 3 - 4 minutes to ensure even cooking.

3. Slice steak and serve with chipotle butter while steak is warm.

Pinto Beans:
1 onion, chopped
1 Tbs. olive oil
2 cans Pinto Beans
pinch kosher salt

In a medium pot over medium heat, cook the onion with the pinch of kosher salt in the olive oil until wilted, about 5 minutes. Add the 2 cans black beans and 1/2 can of water. Simmer about 30 minutes. Serve with rice.

Day 5:
Pork Cubano Sandwiches

Serve leftover Pork Cubano on crusty rolls alongside purchased cole slaw


Grocery List

1 bunch Fresh basil
1 bunch Fresh oregano
1 each fresh pineapple 
1 head Garlic
2 each Limes
6 medium Onions
1 container Orange juice
1 medium red bell pepper
2 bags mixed salad greens

2 lbs brown rice
white wine or beer
1 jar Bay leaves
1 jar ground cinnamon
1 jar Ground turmeric
1 jar Paprika
1 tsp Coriander
1 jar (1 oz) Cumin seed
1 jar (2.5 oz) Chili powder
1 box (3 lbs) Kosher salt
1 large can mandarin oranges
1 bottle Olive oil
1 lb orecchiette pasta
2 cans pinto beans
2 cans black beans
1 28 oz cans Plum tomatoes
1 each canned chipotle chiles in adobo
1 can (28 oz) Canned crushed tomatoes
1 bottle salad dressing

1 package shredded coconut

Deli and bakery
1 container cole slaw
Grated parmesan cheese
6 each sandwich rolls

1 bottle dry white wine

Meat and poultry
1 lb flank steak
4.5 lb. chicken thighs
2 lbs Pork butt roast

1 lb sweet Italian sausage

Liquor Store
Dark Rum


Karen Sikes said...

I love the new cooking gear and logo!

Hope said...

Andie Pants! I lurve you. YES! I want to try! When do we start? Monday?

When the action figure comes out, will you autograph it for me? :P

Andie Reid said...

Thanks, Karen! Thanks Hope! Lurve you too! Yes, Monday is great! This should be stuff the kids will like fine.

Andie Reid said...

Hope, I will autograph the action figure AND your forehead. :)

Amy said...

Just printed out the menu, and Ben is off to the store. We are so excited about actually COOKING!

clay said...

on salad dressing - there's a french saying that it takes 4 men to make a vinagrette; roughly translated, a spendthrift for the oil, a miser for the vinegar, A judge (judicious man) for the salt and a madman to mix them all together. 'course we throw in a clove of garlic and some mustard to emulsify. takes 5 minutes.