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Cravings

June 12, 2015 //
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I’m not a big dessert person. I don’t turn it down per se, but I would rather eat something salty and fatty than sweet. HOWEVER, pregnancy brings out my inner sweet tooth. I feel like I deserve dessert when I’m pregnant because I can’t have certain foods anymore, I can’t drink and I am physically uncomfortable. I also sort of crave sweets a bit more than usual, especially after lunch or dinner. Ice cream has been an almost daily treat for the last few months. Until Monday…. The latest sonogram showed that I have a bit more fluid than normal and one reason may be too much sugar. Everything is fine otherwise, and most likely everything is normal, but to make sure I have to avoid refined sugar and white flour for at least the next two weeks – fun…

Fortunately, summer is almost upon us which means nature’s dessert – fruit – is staring to make it’s way to my local farmers market. Strawberries have already arrived and cherries, peaches, etc. are on their way. They might not totally make up for ice cream, but they will help.
Strawberries at Boro Hall

This week’s meal plan introduces two brand new seasonal recipes and two repeats from last year. Enjoy!

Meal #1: Asparagus alla Fontina + Green Salad
Meal #2: Chicken with Gorgonzola + Roasted Green Beans and Potatoes
Meal #3: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #4: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

Your Grocery List, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
green beans -1 lb.
dried cherries – 1/2 cup
white/yellow onion – 1
rhubarb – 10 ounces
asparagus – 3 large bunches
lemon – 1
fennel – 2
fresh parsley – 1 bunch
rosemary – 1 bunch
panko (Japanese dried bread flakes) – 2/3 cup
eggs – 3
gruyère or fontina – 4 ounces
gorgonzola cheese – 4 ounces
parmesan cheese (if you don’t already have it)
Dijon mustard (if you don’t already have it)
honey (if you don’t already have it)
sherry vinegar (if you don’t already have it)
prosciutto – 4 ounces
skin-on, boneless chicken breasts – 4 (8 ounces each)
pork loin chops – 4 (each 1/2 inch thick and 6 to 8 ounces)
salmon fillets, skin on – 4 (6- to 8-ounce each)

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In Good Company

September 26, 2014 //
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Every Wednesday morning I eagerly await my subway ride so I can read The New York Times’ Dining Section. First I check the restaurant review, hoping for either a 4-star or 0-star review – the two ends of the spectrum yield the most entertaining writing – and then the latest recipes from Melissa Clark and David Tanis. Rarely am I disappointed and this week was no exception. In fact, I was thrilled to see that the entire section was devoted to homecooking. They pulled out all of the stops, with all of their writers devoting an article and recipe to either a simple cooking technique or style – from vinaigrette to scallops to tarts.

The goal of this blog, since its inception, has always been to provide my readers with unintimidating recipes, organized into meal plans with grocery lists so everyone could see that they can squeeze 30 minutes into their evenings to cook. It’s nice to see that my blog is in the good company of some of my favorite writers and cooks!

Fall's here!

Fall’s here!

Meal #1: Mediterranean Chicken Thighs with Polenta
Meal #2: Lemon Pasta with Roasted Shrimp + Green Salad
Meal #3:Pork Tenderloin with Plums and Red Onion + Corn on the Cob
Meal #4: Salmon with Potatoes in Tomato Sauce

Your grocery list, excluding the usual pantry items:

lettuce – 1 large head
lemons – 2
orange – 1
plums – 4
red onion – 1
white onion – 1
corn – 1 per person
white potatoes – 3/4 lb.
parsley – 1 bunch
linguine – 1 box
polenta – 1 tube
reduced-sodium chicken broth – 1 1/4 cup
diced tomatoes – 2 cans (28 ounces each)
tomato paste – 1 small can
Kalamata olives – 1 cup
red wine vinegar (if you don’t already have it)
bone-in, chicken thighs – 8
pork tenderloin – 1 1/2 lb.
shrimp – 1 1/2 lb.
salmon – 4 (6 ounces each)

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Salmon with Peach and Tomato Salsa + Corn on the Cob

August 22, 2014 //
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Salmon with Peach and Tomato Salsa

Salmon with Peach and Tomato Salsa

 

As usual, begin by preparing the salmon the Pioneer Woman way (olive oil, salt and pepper on a filet, pop in a cold oven turned to 400 degrees for 20 minutes).

While the salmon is roasting start the salsa. Peach salsa is a great example of how awesome it is to cook in the summer because the preparation takes no time at all and there is literally no cooking involved – just mixing. 

1 peach, pitted and chopped
1 large tomato, chopped
1/4 red onion, sliced thin
several basil leaves, ripped (or mint – whatever is on hand)

Soak red onion slices in a bit of red wine vinegar for 15-20 minutes. Drain and toss with peach, tomato and basil.

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

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Summer’s Contradictions

August 22, 2014 //
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Isn’t summer funny? My memories of summer as a kid are of endless days playing in the yard, swimming in backyard pools, riding waves at the beach and catching fireflies. It was the ultimate season of slack and it felt like it went on forever. But as an adult, summer flies by and is packed with planned events and activities. Most everything is fun, but there’s no slacking anymore….

Summer ‘s bounty also provides us with all of the ingredients we need to eat right and get healthy. Almost every fresh vegetable and fruit are ready for harvest and many of them can be enjoyed raw or with minimal preparation. Everything tastes great. Is there anything better than eating a peach so ripe that you have to stand over the sink or risk ruining your shirt? Summer even makes exercising seem like a great idea. I like to run, and my favorite time  to run is on a summer morning when the sun is up early and the temperature is still a bit cool. At the same time there are so many excuses and temptations in the summer. There’s ice cream, fruit crisps and crumbles, hamburgers, beer, rose and gin and tonics. How can you resist? You can’t….

So, the best you can do is embrace the season. Eat as well as you can during the week and indulge on the weekends and during vacation. Hopefully, these summer recipes are just the right amount of healthy, while still being delicious and fast enough to prepare that you have time to go out and catch some fireflies…

Luscious peaches you can indulge in guiltlessly

Luscious peaches you can indulge in guilt-free

Meal #1: Striped Bass with Green Beans and Tomatoes + Corn on the Cob
Meal #2: Citrus Asian Marinated Chicken Thighs + Sesame Broccoli
Meal #3: Salmon with Peach and Tomato Salsa + Corn on the Cob
Meal #4: Gnocchi with Chicken Sausage and Tomato + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

cilantro – 1 bunch
basil – 1 bunch
thyme – 1 bunch
limes – 2-3
lemons – 2
orange – 1
green beans – 1/2 lb.
scallions – 1 bunch
shallot – 1
red onion – 1
heirloom tomatoes – 3 large
cherry or grape tomatoes – 1 pint
peach (or nectarine) – 1
corn – 1 per person for 2 meals
Tuscan kale – 1 bunch
broccoli – 1 lb.
gnocchi – 1 to 2 packages, depending on size
sesame seeds (if you don’t already have them)
Parmesan cheese (if you don’t already have it)
reduced sodium soy sauce (if you don’t already have it)
skin-on, bone-in chicken thighs – 2 lb.
chicken sausage – 9 oz. (about 3 links)
striped bass fillets – 4 5-ounces each
salmon – 1 1/2 lb.

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Roasted Salmon and Potatoes with Herb Vinaigrette + Sugar Snap Peas

June 24, 2014 //
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Roasted Salmon and Potatoes with Herb Vinaigrette
IMG_1450_web

I found it annoying to buy a bunch of herbs and then only use 1/2 teaspoon of each so I used more in the vinaigrette. Additionally, I also found it annoying to use only half of a peeled potato so I used both and layered them a bit on top of each other. The potatoes took an extra 20 or so minutes to cook, but because this meal is pretty simple to prepare I didn’t mind a little extra cooking time.

I had quite a bit of the vinaigrette left over so I used it next day for a salad.

olive oil
1 1/2 medium-sized Idaho potatoes, peeled and cut into 1/4-inch slices
salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 ts. Dijon mustard
1 small clove of garlic, peeled and finely chopped
1/2 ts. finely chopped fresh rosemary
1/2 ts. finely chopped fresh sage
1/2 ts. finely chopped fresh thyme
1 TB. finely chopped fresh parsley
2 salmon fillets, 6 ounces each, skinned

Note: this recipe yields 2 servings, you could double the ingredients for 4 servings, but you might need two baking dishes.

Heat oven to 400 degrees. Brush shallow baking dish with olive oil. Arrange potato slices in a single layer in bottom of dish. Brush potatoes with olive oil, and season with salt and pepper. Baked 12-15 minutes.

While potatoes bake, whisk together vinegar, mustard, garlic and herbs in a medium-sized bowl. Slowly whisk in 6 tablespoons of olive oil until emulsified. Season with salt and pepper to taste, and set aside. Brush salmon fillets with olive oil, and season with salt and pepper.

When potatoes are done, remove baking dish and reduce oven temperature to 250 degrees. Place fillets on top of potatoes, skinned side down. Roast 12 minutes. Remove salmon from oven, and drizzle each fillet with vinaigrette. Serve.

Sugar Snap Peas
IMG_1455_web

1 lb. sugar snap peas, ends trimmed
1 pat of butter
salt and pepper

Fill a medium saucepan with salted water and bring to a boil. Add sugar snap peas and butter to boiling water and let simmer for 3-5 minutes, until the peas are bright green but still crisp. Drain and season with salt and pepper.

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Categories Meals

The Last of Spring

June 23, 2014 //
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I’m trying something new this week. Instead of four meals, I’m sharing three plus a recipe for fava bean puree which is wonderful. The minute I saw the fava beans at my farmers market last Sunday I knew I had to make this recipe and I wanted to share it with all of you. I brought the puree to a friend’s house for the US vs. Portugal World Cup Match (wasn’t that a bummer?) and they loved it too. I also traveled for work this week so consequently I only made three meals.

Speaking of traveling – I’m traveling again for work at the beginning of this coming week and then heading up north to Vermont for the July 4th holiday – staying a whole week. I can’t wait! But, that means that I’ll probably not be posting my usual meal plans for a little bit, but I hope to update the site once in awhile with a recipe or two. To help you plan while I’m gone  you always can check out previously posted meal plans or meals.

What I was doing yesterday when I should have been posting this meal plan.

What I was doing yesterday when I should have been posting this meal plan.

Meal #1: Leek, Bacon and Pea Risotto
Meal #2: Nancy’s Chopped Salad + Bread
Meal #3: Roasted Salmon and Potatoes with Herb Vinaigrette + Sugar Snap Peas 
Bonus: Fava Bean Puree

Your grocery list, excluding the usual pantry items:

Idaho potatoes – 2
lemons – 2
red onion – 1 small
shallots – 2 medium
leeks – 2
sugar snap peas – 1 lb.
cherry or grape tomatoes – 1 pint
iceberg lettuce – 1 head
radicchio – 1 head
fresh rosemary, sage, thyme, parsley – 1 bunch each
frozen peas – 3/4 cup
fava beans – 2 lbs.
chickpeas – 1 (15 ounce) can
low-sodium chicken broth – 12 cups (96 ounces)
arborio rice – 2 1/2 cups
pepperoncini – 1 small bottle
dried oregano (if you don’t already have it)
red wine vinegar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
provolone cheese – 1/4-1/2 lb.
salami – 1/4-1/2 lb.
bacon – 4 slices
salmon fillets – 2 (6 ounces each)
white wine

 

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Categories Meal Plans

Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions

June 20, 2014 //
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Roasted Salmon with White Wine Sauce

Salmon w White Wine_WEb

 

I prepared the salmon the Pioneer Woman way, which is crazy easy. As the salmon finishes roasting you can prepare the white wine sauce, which is light but flavorful.

Sautéed Summer Squash and Spring Onions

2 zucchini – sliced
2 summer squash – sliced
1 bunch of spring onions (or 1 red onion) – sliced thin
2 TB. olive oil
salt and pepper

Heat olive oil in a saute pan and add zucchini, squash and onion. Saute for 5-10 minutes, or until the vegetables are slightly translucent and browned slightly. Season with salt and pepper to taste.

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Longest Day of the Year

June 16, 2014 //
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Tomorrow we celebrate the longest day of the year. With days full of sand and sun and evenings full of fireflies and fireworks. My favorite time of the year… This morning Eliza and I enjoyed the gorgeous weather at Brooklyn Bridge Park. We rode Jane’s Carousel twice, walked along the water, played on a giant jungle gym shaped like a pirate ship and took our sandals off and ran through the grass. It was lovely.

Although we are just hours away from the official start of summer we still have a few more weeks to wait for tomatoes, corn on the cob and fresh green beans. Until then, we can still relish in spring’s bounty of asparagus, spring onions and peas. Hope you enjoy this week’s meals. And, I hope that all of you are enjoying the beginning of summer wherever you are.

Laying in the grass

Selfie in the grass

Meal #1: Fettuccine with Peas, Asparagus and Pancetta
Meal #2: Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions
Meal #3: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Meal #4: Roasted Wild Stripped Bass with Lemon, Olives and Rosemary and Roasted Fennel and Artichoke Hearts

Your grocery list, excluding the usual pantry items:

zucchini – 2
summer squash – 2
spring onions – 1 bunch (or 1 red onion)
arugula – 2 large bunches or 1 large bag
asparagus – 1 bunch
peas – 2 cups
scallions – 1 bunch
fennel – 2 bulbs
chives – 1 bunch
rosemary – 1 bunch
parsley – 1 bunch
basil – 1 bunch
shallots – 2
lemon – 3
artichoke hearts – 2 cans
fettuccine – 1 box
heavy whipping cream – 1 small container
flour (if you don’t already have it)
brown sugar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
ground chili pepper, preferably Turkish or Aleppo (if you don’t already have it)
pitted calamata or other good-quality black olives – 1/4 cup (if you don’t already have it)
white wine
pancetta – 3 ounces
rib eye steak – 2, 1 1/2 inches thick each
salmon fillet, skinless – 1 1/2 pounds
wild stripped bass fillet, skinless – 1 1/2 pounds

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Salmon and Potatoes in Tomato Sauce

May 16, 2014 //
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Salmon and Potatoes in Tomato Sauce
IMG_1194 web

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.

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Asian Tonight?

May 12, 2014 //
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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

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