Archives for posts with tag: seafood

Salmon and Potatoes in Tomato Sauce

May 16, 2014 //

Salmon and Potatoes in Tomato Sauce

This is delicious and very simple. However, I am starting to notice that a lot of Martha’s recipes do not provide enough time for the potatoes to cook through. I recommend letting the potatoes cook for 15-20 minutes after you first add them to the tomatoes and before you add the salmon. Also, I see no reason to remove half of the tomato sauce, unless you really want to. We did have some sauce and potatoes left over, but I think they would be nice with some eggs for another dinner or brunch.

Tags fish, olives, potatoes, salmon, seafood, tomatoes

Categories Meals

Asian Tonight?

May 12, 2014 //

I don’t know what was up with this week, but for some reason I made a lot of meals with Asian ingredients and flavors. The great thing about using Asian ingredients is that they often add a great burst of flavor with very little work or time. So, for this week’s meal plan I’m featuring two of these dinners – the pork stir fry and grilled tuna steak which when paired with my dipping sauce may remind you of sushi.

Meal #1: Salmon and Potatoes in Tomato Sauce
Meal #2: Pork Stir Fry with Asparagus and Sugar Snap Peas
Meal #3: Grilled Tuna Steaks with Dipping Sauce + Sesame Broccoli
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:

onion – 1
shallots – 2
lemons – 2
asparagus – 1 lb. bunch
sugar snap peas – 1 1/2 cups
broccoli – 1 large head or 1 lb.
leeks – 4
ginger – 1 piece
small white potatoes – 3/4 pound
fresh parsley – 1 bunch
Kalamata olives – 1/2 cup
diced tomatoes – 2 cans (28 ounces each)
sherry – 1 bottle (it’ll keep)
sesame seeds – small package (they’ll keep)
short pasta (penne) – 1 box
rice (if you don’t already have it)
soy sauce (if you don’t already have it)
Sriracha (if you don’t already have it)
brown sugar (if you don’t already have it)
rice vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
corn starch (if you don’t already have it)
eggs – 2
pork tenderloin – 1, 12-16 ounce piece
bacon – 6 slices
salmon fillets – 4 (6 ounces each)
tuna steak – 4 1-inch pieces

Tags asparagus, bacon, broccoli, cheese, eggs, fish, leeks, lemon, olives, Pasta, pork, potatoes, rice, salmon, seafood, sesame, soy sauce, sugar snap peas, tomatoes, tuna

Categories Meal Plans

Shrimp with Orange and Ginger and Rice

April 29, 2014 //

Shrimp with Orange and Ginger

2-inch piece of fresh ginger, grated
2 cloves garlic, minced
1 TB. sesame oil
1/4 – 1/2 ts. crushed red pepper, or to taste
salt and fresh ground pepper
1 lb. shelled, deveined shrimp
1 large red bell pepper, thinly sliced
6 scallions, thinly sliced (separate white and green parts)
2 large oranges
1 TB. vegetable oil

Mix ginger, garlic, sesame oil, crushed pepper, salt and pepper to taste in a bowl. Add the shrimp and toss until coated. Cover and marinate at room temperature for 10-15 minutes.

Peel and segment the oranges, catching the juice in a bowl (watch Saveur’s video on how to segment citrus here). Cut the segments in half crosswise and add them to the bowl.

Heat a wok or large, deep skillet over moderately high heat until hot. Add the shrimp and stir-fry for a few minutes, until the shrimp turn pink all over. Remove with a slotted spoon and set aside.

Heat the vegetable oil in the pan. Add the bell pepper and white part of the scallions, and stir-fry for 5 minutes or until softened. Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until heated through. Taste for seasoning and serve immediately, sprinkled with the green parts of the scallions.

Rice

Prepare whatever rice you prefer according to the package.

Tags bell pepper, garlic, ginger, oranges, rice, scallions, seafood, sesame oil, shrimp

Categories Meals

Digging through the Recipe Collection

April 29, 2014 //

I’m really happy that I finally started this meal-planning blog, but as the weeks have gotten busier it has been more difficult to find time to research recipes, prepare meals and put together each post. I’m not complaining, just saying that you never really know what you’ve gotten into until you’re in it! That said, one unexpected benefit of this site has been that I have an excuse, or really the impetus, to finally try a bunch of recipes that I have clipped or dog-eared or saved on Pinterest. Like anyone, I make roughly the same 20 meals per season rotated over the course of 3-4 weeks. Many of those meals have already been featured on this blog. However, when I started this blog I knew that if I provided readers with just 20 recipes my endeavor would be short lived. So, I started digging through my recipe collection, which lives in a large accordion folder, a collection of food magazines, many cookbooks, a “recipe box” on epicurious.com and of course my trusty Pinterest recipe board.

My trusty recipe board on Pinterest

This week I bring you three recipes that I tried for the first time this week, but that I have wanted to make for awhile. Along with those three I added a re-post of my pasta marinara (a mainstay). Enjoy!

Meal #1: Sweet and Sour Chicken Thighs with Couscous
Meal #2: Pasta with Marinara + Green Salad
Meal #3: Spring Minestrone with Chicken Meatballs and Garlic Bread
Meal #4: Shrimp with Orange and Ginger

Your grocery list, excluding the usual pantry items:

onion – 1
carrots – 2 lb.
lemons – 2
lettuce – 1 bunch or bag
leek – 1
baby spinach – 1 cup
red bell pepper – 1
oranges – 2
scallions – 1 bunch
basil – 1 small bunch
chives – 1 small bunch
ginger – 1 small piece
parsley – 1 bunch (optional)
cilantro – 1 bunch (optional)
low-salt chicken broth – 5 cups
egg – 1
pasta – 1 box
rice
small pasta (such as orzo or ditalini) – 1 box
crushed tomatoes – 28 ounce can
baguette or whatever bread you like
breadcrumbs – 1/2 cup (if you don’t already have it)
sesame oil – (if you don’t already have it)
honey – (if you don’t already have it)
paprika – (if you don’t already have it)
cinnamon – (if you don’t already have it)
crushed red pepper – (if you don’t already have it)
bone-in, skin-on chicken thighs – 2 1/2 to 2 3/4 lb total
ground chicken – 6 ounces
shrimp – 1 lb.

Tags basil, bell pepper, bread, carrots, chicken, chives, cinnamon, couscous, garlic, ginger, honey, leeks, lemon, onion, oranges, paprika, Pasta, peas, poultry, rice, salad, scallions, seafood, sesame oil, shrimp, soup, spinach, spring, tomatoes

Categories Meal Plans

Anticipation

April 22, 2014 //

I love anticipation. There is no better feeling than the excitement leading up to a big holiday or great vacation. Anticipation is especially strong when you are a kid – how many of us barely slept on Christmas Eve – but fortunately it is one of those few experiences that doesn’t totally go away as you get older. Of course, as an adult what we get excited about changes, but the fun of it stays the same.

After the long, hard winter I have been eagerly anticipating spring. That means getting excited about the cherry blossoms at the Brooklyn Botanic Garden, tulips along the Brooklyn Heights Promenade, and of course, asparagus and peas at the farmers market. Like a kid before Christmas who tries to find their presents in their parent’s closet I may have cheated a bit this week… I jumped the gun and bought some California asparagus at the grocery store because I just couldn’t bear to wait any longer. I would like to say that I regret it, but honestly I don’t. I needed that taste of spring and I’m happy to share my recipe with you.

The first asparagus and peas of 2014

Meal #1: Penne with Asparagus, Scallions, Peas and Prosciutto
Meal #2: Mustard Crusted Branzino + Sautéed Spinach
Meal #3: Italian Sausage and Farro Salad with Roasted Vegetables and Feta
Meal #4: Roasted Chicken Thighs with Tomatoes, Olives, and Feta + Sautéed Green Beans with Shallots

Your grocery list, excluding the usual pantry items:

asparagus – 1 bunch
bell peppers – 2 (red, yellow or orange)
red onion – 1
scallions – 1 bunch (5 or so )
frozen or fresh peas – 1 cup
spinach – 2 bags or bunches
green beans – 1 1/2 lb.
grape or cherry tomatoes – 1 pint
shallots – 7
lemon -1
thyme – 1 bunch
box of penne
farro – 1 cup
breadcrumbs – 1 cup
half and half or heavy cream – small container
feta cheese – 1 cup
Spanish olives – 1/2 cup
Parmesan cheese (if you don’t already have it)
whole grain mustard (if you don’t already have it)
pine nuts (optional) – 2 TB.
prosciutto – 1/4 lb.
Italian Sausage – 1 or 2 links per person
bone-in, skin-0n chicken thighs – 8 or approx. 2 1/2 lb.
branzino or trout – whole (two fish, 2 lb. each) or filet (6-8 oz. per person)

Tags asparagus, bell peppers, breadcrumbs, chicken, cream, farro, feta, fish, garlic, green beans, mustard, olives, Pasta, peas, poultry, prosciutto, red onion, Sausage, scallions, seafood, shallots, spinach, tomatoes

Categories Meal Plans

Is it spring or is it winter?

April 15, 2014 //

Well this has been a crazy weather week! We started off with an absolutely beautiful weekend in NYC where it would not have been crazy at all to wear shorts and then bam – 30 degrees slams you in the face! Some of you probably even got some snow. Sorry about that. With Passover and Easter so late this year I thought we were guaranteed a holiday meal with local asparagus, but it looks like we’ll have to wait a few more weeks for those beautiful stalks to hit the farmers markets. Fortunately the first ramps of the season have been spotted and it is only a matter of time before everything else starts rolling in. I can’t wait! I’ll be the first to say that I am pretty sick of what I’ve been cooking lately and I am ready to prepare and share with you some new recipes. In the meanwhile here’s a new meal plan with two new recipes and two repeats.

Eliza enjoying the sun at Brooklyn Bridge Park

Meal #1: Chicken Fajitas + Black Bean and Corn Salad
Meal #2: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #3: Penne with Swiss Chard and Kielbasa
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items:

limes – 2
red bell pepper – 1
yellow or orange bell pepper – 1
onion – 1
scallions – 1 bunch
carrots – 2
jalapeño – 1
grape or cherry tomatoes – 1 pint
Swiss chard (preferably red) – 1 large bunch
fennel – 2 bulbs
Brussels sprouts – 1 lb.
parsley – 1 bunch
ginger – 1 small piece
can of black beans – 1
can (or bag) of corn – 1
salsa
tortillas
penne
rice
French bread
soy sauce (if you don’t already have it)
chili powder (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
parmesan (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
skinless, boneless chicken breasts – 1 lb.
kielbasa – 1/2 lb.
shrimp – 2 lb.
skirt steak – 1/2 lb.
Pernod (optional)

Tags beef, bell peppers, black beans, brussels sprouts, carrots, chicken, corn, fennel, garlic, ginger, kielbasa, one-dish, onions, Pasta, pork, poultry, rice, salsa, seafood, shrimp, Swiss chard, tortillas

Categories Meal Plans

Discoveries

April 7, 2014 //

Don’t you just love when you discover something new? The other day I was browsing my Facebook feed when I came across a friend’s status update which was basically a glowing review for an upcoming cookbook. My friend is a culinary magazine editor so not only does she know a lot about food, she is lucky enough to have cookbooks mailed to her on a daily basis. She knows her way around the kitchen, so when she is enamored with a cookbook I pay attention. By now I’m sure you are dying to know what book I am talking about…

The cookbook is The Forest Feast and its author, Erin Gleeson, is the creator of this gorgeous tumblr site. I’m not going to lie, it was love at first site. When I originally came up with the idea of publishing a meal planning blog the thought of taking photographs, especially of food, terrified me. Patrick is the photographer in our family, and I happily let him take over the task of chronicling our family. But, blogs without at least some photos, are pretty boring so I make an attempt. However, I am envious of bloggers who are also super talented photographers. So, when I saw The Forest Feast’s posts I was blown away – everything about them is beautiful. And then, when I actually read her recipes and saw that they were super simple and seasonally focused, I was hooked. I immediately had to try something so, of course, two of the recipes I made – the cauliflower gratin and the red roasted carrots – are on this week’s meal plan for you to try. Enjoy the discovery!

I can’t wait to get my hands on this cookbook!
“Photos by Erin Gleeson for The Forest Feast”

Meal #1 Roasted Pork Loin with Pearled Onions + Cauliflower Gratin
Meal #2 One-Pan Farro with Tomatoes + Green Salad
Meal #3 Lemon and Olive Chicken + Red Roasted Carrots
Meal #4 Honey-Soy Salmon + Baby Bok Choy with Cashews

Your weekly grocery list, excluding the usual pantry items:

pearled onions – 1 bag (1 lb.)
cauliflower – 1 medium head
carrots – 1 large bunch
scallions – 1 bunch
onion – 3 large
baby bok choy – 1 lb.
grape or cherry tomatoes – 1 pint
lemons – 2
milk – 2 cups
butter – 1/2 stick
cashews – 4 ounces
semi-pearled farro – 1 cup
chicken stock – 2 cups or 16 ounces
cheese (gruyere or cheddar) – 8 ounces
boneless pork loin – 1 1/2 – 2 lbs.
salmon fillet – 1 ½ lbs.
bone-in, skin-on chicken breasts halves – 1 per person
green olives (if you don’t already have them)
dried thyme (if you don’t already have it)
dried rosemary (if you don’t already have it)
fennel seeds (if you don’t already have it)
crushed red pepper (if you don’t already have it)
cinnamon (if you don’t already have it)
paprika (if you don’t already have it)
garlic powder (if you don’t already have it)
chili powder (if you don’t already have it)
dijon mustard (if you don’t already have it)
sesame oil (if you don’t already have it)
soy sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
honey (if you don’t already have it)
mustard (if you don’t already have it)
flour (if you don’t already have it)

Tags bok choy, carrots, cashews, cauliflower, cheese, chicken, farro, fish, lemon, mustard, olives, onions, pork, poultry, salad, salmon, scallion, seafood, tomatoes

Categories Meal Plans

Cooking with Wine

March 14, 2014 //

Well, this week wasn’t any calmer than last. That may be why three out of the four recipes I choose for this week include white wine! Obviously, something is on my mind…

I do love to cook with wine. Like lemon juice or butter a little bit adds a ton of flavor and in a snap you can make a sauce to accompany almost anything. One of my rules for cooking with wine, which I learned watching Mario Batali, is to always use a wine you would drink on its own. This is great advice not only because you want to treat your dish with respect and not ruin it with something that doesn’t taste good, but also because it is nice to have a glass of wine while you cook. You don’t have to use a $30 bottle, but don’t use those “cooking wines” you sometimes see at the grocery store. There are enough decent $10ish bottles around these days which will do the job nicely. Note, the alcohol burns off as you cook so kids can eat any of these dishes.

(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: Perfect Pan-Roasted Chicken Thighs + Roasted Potatoes with Green Beans
Meal #2: Swordfish Parmesan + Roasted Broccoli
Meal #3: Porchetta Pork Chops + Fennel with Shallots and White Wine
Meal #4: Chicken Piccata with Noodles + Green Salad

Your grocery list, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
broccoli – 1 large head
green beans – 1 lb.
fennel – 2 large bulbs
shallot – 2
lemon – 4
lettuce – 1 head or bag
rosemary – 1 bunch
fennel seeds
noodles- 1 bag
eggs – 2
garlic (if you don’t already have it)
flour (if you don’t already have it)
capers (if you don’t already have it)
red pepper flakes (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
bone-in, skin-on chicken thighs – 4-8 (depending on the size)
bone-in pork chops – 4
thin chicken cutlets – 1 ½ lb.
swordfish steaks (6-8 ounces per person)
white wine

Tags broccoli, capers, chicken, fennel, fish, garlic, green beans, lemon, noodles, Parmesan, pork chops, potatoes, poultry, rosemary, salad, seafood, shallots, swordfish, white wine

Categories Meal Plans

Swordfish Parmesan and Roasted Broccoli

March 14, 2014 //

Swordfish Parmesan
Several years ago one of my Mom’s friends stopped by the house to give her this recipe, and a bag of freshly caught and cleaned swordfish steaks. This gesture wasn’t as unusual as it sounds since her friend is married to a deep sea fisherman and he had recently returned from a trip on the Atlantic Ocean with so much fresh fish there was some to spare.

My Mom and I were surprised by the flour/Parmesan coating, we usually prepared swordfish on the grill with some olive oil, salt and pepper; but we figured if it came from a fisherman’s wife it had to be good. Oh man! Because swordfish is a hearty piece of fish it can handle the coating and the sauce is amazing. You could make the sauce to accompany any other fish – sole, flounder, salmon, etc.

swordfish steaks (6-8 ounces per person), skin removed
1 cup of flour
1 cup of grated Parmesan cheese
2 TB. olive oil
2 eggs, beaten
½ cup white wine
1 shallot, chopped
2 TB. lemon juice
2 TB. capers
2 TB. butter

Pre-heat oven to 400 degrees.

Mix flour and Parmesan cheese together. Dip swordfish into the egg whites and then the flour/cheese mixture. Heat oil in a large pan until hot, but not smoking and then add swordfish. Saute fish on both sides until golden brown, about 1-2 minutes per side.

Remove fish from pan and place on a baking sheet. Roast the fish in the oven for another 7-10 minutes, or until cooked through.

While the fish is roasting, pour off half of the oil from the pan and add the white wine, shallot, lemon juice, and capers. Whisk sauce over a medium-low heat until it is reduced by half. Turn off the heat and add the butter, whisking until it is incorporated into the sauce.

Serve the swordfish with the sauce over it.

Roasted Broccoli

1 large head of broccoli, cut into florets
2 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss broccoli in olive oil and salt and pepper and spread on a baking sheet. Roast for 20-25 minutes.

Tags broccoli, capers, fish, lemon, Parmesan, seafood, shallots, swordfish, white wine

Categories Meals

Fennel and Garlic Shrimp with French Bread

March 7, 2014 //

Here’s another Ina Garten recipe; this one is from her recent cookbook, Barefoot Contessa Foolproof. I love the combination of the fennel and the shrimp, and I really love how fast this comes together. We had this with bread, as Ina recommends, but it would be great over pasta too.

½ cup olive oil
2 fennel bulbs, chopped (fronds reserved)
1 head of garlic, minced
½ ts. crushed red pepper flakes
2 lb. shrimp, peeled and deveined
2 TB. flat-leaf parsley, chopped
2 TB. Pernod (optional)
2 ts. fleur de sel, sea or kosher salt
1 ts. freshly ground black pepper
French bread for serving

Heat olive oil in two large (12-inch) saute pans over medium heat (you need two pans so the shrimp cook properly). Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2-3 minutes, until the garlic just begins to color.

Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they’re pink and just cooked through.

Off the heat, sprinkle with parsley, 2 TB. of chopped fennel fronds, the Pernod (if using), the salt, and black pepper and serve it with bread to soak up all the pan juices.

Tags fennel, garlic, seafood, shrimp

Categories Meals

Salmon and Potatoes in Tomato Sauce