Archives for posts with tag: pesto

Sorry for the delayed post. I was all set and ready to go last week, but due to a business trip to Omaha, Nebraska I had no time to actually post the meal plan. Anyway, the trip to Omaha went well. Did you know that Omaha is the home of the reuben sandwich and the hometown of Henry Fonda, Marlon Brando, Fred Astaire and of course, the “Wizard of Wall Street” Warren Buffet? To cap off several days of business meetings I got a chance to check out the Omaha Farmers Market last Saturday morning, which was gorgeous. But, here’s a warning – the weather was chilly! If the Midwest is a bellwether than meals full of tomatoes and corn are quickly coming to an end so enjoy them while you can. I certainly am!

Nebraska - home of the Cornhuskers!

Nebraska – home of the Cornhuskers!

Meal #1: Pressed Chicken Thighs with Corn, Scallion and Pepper Saute
Meal #2: Zucchini, Tomato and Feta Bake + Any Protein + Corn on the Cob
Meal #3: Italian “Stir Fry”
Meal #4: Fennel Compote with Tomatoes, Olives and Fish + Corn on the Cob

Your grocery list, excluding the usual pantry items: 

fennel – 1 large or 2 smaller ones
plum tomatoes – 13
red bell pepper – 2 large
red onion – 1
scallions – 1 bunch
zucchini – 2 medium
summer squash – 1
corn – 2 + 1 per person for 2 meals
green or black olives – 1/2 cup
feta – 4 ounces
capers – 1 jar (if you don’t already have them)
pesto – 1 jar (optional)
ricotta cheese – 1 small container (optional)
pasta – 1 box
bone-in, skin-on chicken thighs – 1-2 per person, depending on size
white fish (bass, halibut or tilapia) – 6 ounces per person
whatever protein you decide to make along with meal #2

Italian “Stir Fry”

When I was single and living alone, I prepared full meals for myself as a way to unwind. I would either cut a recipe down to one portion or make a larger portion and have leftovers for lunch or other nights. However, a lot of nights I prepared dinner using whatever was kicking around in my fridge and pantry – this recipe is an example. You can make this dish with literally whatever you think looks good at the market or what you already have in the fridge. You can add meat or not. It can go over pasta, rice, couscous, quinoa or farro. It is the perfect “what should I make for dinner tonight?” meal. The ingredient list below is merely a suggestion.

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1 TB. olive oil
1 red, yellow or orange pepper, chopped *
½ red onion, chopped *
1 zucchini, chopped *
1 summer squash, chopped *
3 plum tomatoes, chopped
¼ cup pesto (optional)
½ cup ricotta cheese (optional)
pasta – 3 oz dry for per person

* ingredients that can be prepped several days ahead.

Note – Boil salted water for the pasta as you prep the rest of the ingredients. When you add the pasta to the boiling water start your stir-fry; they should take the same amount of time to cook.

Heat olive oil in a pan and add the next four ingredients. Saute for 5-7 minutes, stirring occasionally. Add your tomatoes, and cook for another 3-5 minutes or until they start to break down and get saucy. When your pasta is done, drain it, and throw it in the pan with the veggies; add the pesto, ricotta, salt and pepper to taste and mix it up.

 

By now, you have probably gathered that while I love cookbooks and online recipe generators I rarely stick to the script. For me, cooking is like an improv show at the Upright Citizens Brigade; you never know what you’re going to get! I work with what I think is the best of a recipe, and then I tweak it so that it is faster, easier and (hopefully) more delicious. A few of this week’s meals are like that. I tried something once, and when I made it again I changed it up. Feel free to do the same with my recipes!

Just a few of the cookbooks I use for inspiration

Just a few of the cookbooks I use for inspiration

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Honey-Soy Salmon + Baby Bok Choy with Cashews
Meal #2: Italian “Stir Fry”
Meal #3: Chicken Breast Sautéed in Sweet Red Onion and Lemon + Parmesan Roasted Broccoli
Meal #4: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice

Your Grocery List, excluding the usual pantry items:

scallions – 2 bunches
baby bok choy – 1 lb.
pepper (red, yellow or orange) – 1
jalapeno pepper – 1
brussels sprouts – 1 lb.
red onion – 3
lemon – 3
zucchini – 1
summer squash – 1
carrots – 2 medium
broccoli – 2 large bunches
plum tomatoes – 3
ginger – 1 piece (you can freeze or refrigerate the rest)
pine nuts – ¼ lb (optional – if you buy them, freeze the extra)
salted cashews, ¼ lb.
ricotta cheese – small container (optional)
bottle of pesto (optional)
Parmesan cheese (if you don’t already have it)
bottle of sesame oil (if you don’t already have it)
bottle of rice vinegar (if you don’t already have it)
bottle of oyster sauce (if you don’t already have it)
salmon fillet, 1 ½ lbs.
boneless, skinless chicken breast – 1 ½ lb.
boneless, pork chops – 2 (4-6 oz. each) OR skirt steak, 8 oz.