Archives for posts with tag: olives

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

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

Lemon and Olive Chicken and Red Roasted Carrots

April 9, 2014 //

Lemon and Olive Chicken

Although Martha’s recipe serves 8 you can cut this in half or even quarters. It is a pretty basic, tasty dish that you can easily make after work. I’ve never tried it with chicken thighs, but I bet it would be great.

Red Roasted Carrots

For those of you who follow me on Instagram you probably saw that I posted a photo of these carrots earlier in the week as part of the #100happydays challenge. They are one of the two recipes I tried this week from The Forest Feast and they are delicious. A little sweet and a little spicy. Patrick loved them.

Tags carrots, chicken, lemon, olives, poultry

Categories Meals

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

Balance

April 2, 2014 //

We all juggle commitments to family, friends, work, our home, and of course, ourselves. Unfortunately, most of us don’t do a great job balancing these important aspects of our lives and at least one often gets neglected. I think some people are better at being out of balance than others, but I am not one of those people. I like routine and habit – I always have. Having Eliza really shook up a lot of the balance that I had carefully crafted and maintained over the years. Two years into motherhood, I think I have a better handle on how unscripted and unplanned life can be, but that doesn’t make it any easier.

One way that I’ve dealt with the imbalance, or rather the stress of living with it, is to cook. I realize cooking isn’t everyone’s remedy, but it is mine. There is something about reading recipes, organizing ingredients, prepping vegetables and preparing a meal that I find very therapeutic. Within a few minutes I am out of my own head and into the creation process, which is often what I need. I love the concentration that chopping an onion requires and the creativity that sparks when I stray from a recipe. This week was another busy week, beginning with my business trip to Madison, Wi. and ending with Patrick working an evening and having his usual Thursday night class. Fortunately, I got a few homemade dinners in to keep me on balance.

Tools for my “therapy”

Meal #1: Chicken Thighs with Shallots and Tomatoes
Meal #2: Pasta Carbonara with Leeks and Lemon
Meal #3: Roasted Cod with Potatoes and Olives
Meal #4: Chicken and Vegetable Stir Fry + Rice

Your grocery list, excluding the usual pantry items:

red, new potatoes – 2 lb.
ginger – 1 small piece
scallions – 1 bunch
red, yellow or orange peppers – 2
zucchini and/or summer squash – 2
snap peas – 1 cup
shallots – 12 to 15
leeks – 4
cherry or grape tomatoes – 2 pints
tarragon – a few sprigs
parsley – 1 bunch
lemon – 1
kalamata olives (if you don’t already have them)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
white wine
eggs – 2
penne or another short pasta – 1 box
rice
chicken breast – 1 lb.
bone-in chicken thighs – 8
bacon – 6 slices
cod fillet – 6 to 8 oz. per person

Tags bacon, cheese, chicken, cod, eggs, fish, ginger, leeks, lemon, mustard, olives, Pasta, peppers, potatoes, poultry, rice, scallions, shallots, snap peas, squash, tomatoes, white wine, zucchini

Categories Meal Plans

Roasted Cod with Potatoes and Olives

April 2, 2014 //

Roasted Cod with Potatoes and Olives

You know that I love one-pan dishes, and this one did not disappoint. It is very simple to throw together. I was even able to prep most of it with a toddler running under foot.

Tags cod, fish, olives, potatoes, tomatoes

Categories Meals

Cravings

March 27, 2014 //

What do you crave? Even though I am more of a savory rather than sweet kind of gal, my cravings tend to be for sugar. When I have an itch that needs to be scratched it is usually for a cookie, or ice cream, or chocolate. This was only magnified when I was pregnant with Eliza. Of course, then I was fine with it because I figured if I wasn’t going to drink I could at least have dessert! For the non-pregnant times of my life I often try to distract myself away from an oatmeal cookie the size of my head toward perhaps a small piece of dark chocolate. Sometimes it works, but other times it doesn’t… Cravings are kind of like a piece of clothing or pair of shoes that you’ve been coveting. If it sticks with you and you can’t get it out of your head you must really want it and you should give in. You’ll probably be glad that you did.

Photo by Midgley/CC by 2.0

So, where am I going with all of this? Well, this week I had a craving for something totally random – roast beef. Weird, I know. I have no idea why, but I really wanted roast beef and kept thinking about it for days. Maybe I needed more iron? Funny enough, I’ve never made it before, so this past Sunday I took the leap. I’m glad I did – the recipe link is below. With that need taken care of I feel better already…

Meal #1: Roast Beef with Potatoes and Shallots + Steamed Green Beans
Meal #2: Spicy Peanut Chicken and Broccoli + Rice
Meal #3: Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #4: Baked Fish with Tomatoes and Olives + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

red or Yukon gold potatoes – 1 1/2 lb.
shallots – 8
green beans – 1 1/2 lb.
broccoli – 1 large head
red cabbage – 1 medium head
apple – 1
plum tomatoes – 8
lemon – 2
tuscan kale – 1 large bunch
dried bay leaf (if you don’t already have it)
soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
smooth peanut butter (if you don’t already have it)
sesame oil (if you don’t already have it)
rice vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
Sriracha (if you don’t already have it)
kalamata olives – 1/4 cup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
rice – 1 box or bag
eye of round roast beef – 1 1/2 lb
skinless chicken thighs – 4
pork tenderloins – 2 (1 1/2-1 3/4 pounds total)
white fish fillets – 6 ounces per person
beer – 1 can or bottle

Tags apple, beef, beer, broccoli, chicken, fish, green beans, kale, olives, peanut butter, pork, pork tenderloin, potatoes, poultry, red cabbage, rice, roast beef, salad, shallots, soy sauce, tomatoes

Categories Meal Plans

Skirt Steak with Winter Salad

March 20, 2014 //

Skirt Steak

skirt steak – about 6 oz. per person
olive oil
salt and pepper

Heat a grill pan, large saute pan, or grill until hot. Meanwhile, drizzle a bit of olive oil on both sides of your steaks and season both sides generously with salt and pepper (if you have any fresh rosemary, chop one or two sprigs and add with the salt and pepper). Add steak to pan or grill and cook for about 4-5 minutes on each side. Four minutes for medium rare, about five for medium, etc. Let the steak rest for 10 minutes before carving.

Winter Salad
Last winter, I ordered a fennel salad from a local pizza place that totally inspired me, and I was eager to recreate it. I’ve been making this recipe ever since, especially during this time of year when vegetables are hardly inspiring.

1 fennel bulb, cored and sliced thinly
1 radicchio, cored and sliced thinly
¼ cup sundried tomatoes, sliced
¼ cup kalamata olives, pitted and halved
Parmesan cheese, shave enough to taste
¼ cup olive oil
2 TB. balsamic vinegar
salt and pepper, to taste

Toss all ingredients in a salad bowl and season with salt and pepper. Adjust oil, vinegar, salt and pepper to taste.

Tags beef, fennel, olives, radicchio, steak, sundried tomatoes

Categories Meals

Celebrations

March 18, 2014 //

This week kicked off with two celebrations – Eliza’s 2nd birthday and St. Patrick’s Day. For Eliza’s birthday we hosted a small family party and kept it simple by ordering pizza, but we did have a homemade birthday cake. Last year, I made the same chocolate cake with vanilla icing and decorated it in a festive confetti style.

But, this year, since Eliza’s interests are much clearer, I indulged her love of Elmo and all things Sesame Street with this cake. I was pretty proud of my work!

Since St Patrick’s Day was the next day, and fell on a Monday, I didn’t have it in me to make a stew or shepherd’s pie (I am not a corned beef and cabbage girl). So instead, I opted for something a little easier, but still in line with the holiday – Martha’s recipe for salmon, red cabbage and potatoes. I figured it had cabbage and potatoes, and the Irish love salmon so it worked. Plus, Patrick and I each had a Guinness with dinner – and there is nothing more Irish than that!

Meal #1: Salmon, Red Cabbage and Potatoes
Meal #2: Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
Meal #3: Skirt Steak with Winter Salad
Meal #4: Penne with Brussels Sprouts, Chile and Pancetta

Your grocery list, excluding the usual pantry items:

lemon – 2
red cabbage – 1 small head
red potatoes – 4-6 depending on size
Brussels sprouts – 1 lb.
butternut squash – 1 small (about 2 lb.)
fennel – 1 bulb
radicchio – 1 head
arugula – 1 bunch or bag
rosemary – 1 bunch
horseradish
sundried tomatoes
pecorino cheese – ¼ lb.
kalamata olives (if you don’t already have them)
grainy mustard (if you don’t already have it)
ground coriander (if you don’t already have it)
ground cinnamon (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)
pine nuts (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
penne – 1 box
pancetta – 6 oz.
salmon filet – 1 ½ lb. skinless
skirt steak – 1 ½ lb.

Tags arugula, beef, brussels sprouts, butternut squash, cabbage, fennel, fish, horseradish, lemon, mustard, olives, one-dish, pancetta, Pasta, pecorino, potatoes, radicchio, salmon, steak, sundried tomatoes

Categories Meal Plans

Salmon and Potatoes in Tomato Sauce