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Grilled Shrimp and Avocado Salad

February 7, 2014 //
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This meal may seem summery, but it totally works in the winter when you need a break from heavy dinners. Together, the shrimp and avocado salad make a nice main dish, but you could skip the shrimp and treat the salad as a side dish or serve it with chips as a dip. I found the original recipe on Apron Strings Blog through Pinterest, but I’ve changed it a tiny bit.

Grilled Shrimp

1 ½ lb. medium or large shrimp, shelled and deveined
1 TB. olive oil
1/2 ts. chili powder
salt and pepper, to taste

Mix all of the ingredients in a bowl. Add shrimp to a hot grill pan, saute pan, or grill. Cook shrimp on both sides for 2-3 minutes until pink. Remove from heat.

Avocado Salad

1/4 cup lime juice
1 ts. lime zest
2 ts. mustard
2 TB. olive oil
1/2 ts. hot sauce
1/2 ts.  soy sauce
salt and pepper, to taste
1/4 cup cilantro, chopped
2 large ripe Haas avocados, chopped
1 cup of grape or cherry tomatoes, chopped (in the summer, 1 medium ripe tomato, chopped)
2 scallions, just the white parts, thinly sliced

Whisk the first six ingredients together, add salt and pepper, and set aside. Carefully mix the avocados, tomatoes, cilantro and vinaigrette together so the salad is well dressed, but remains chunky. Serve with grilled shrimp.

 

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Categories Meals

Groundhog Day

February 7, 2014 //
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I started to pull this post together on February 2 – Groundhog Day. Don’t you love the irony of Groundhog Day? If the sun is shining, good ole Punxsutawney Phil sees his shadow and we’ve got 6 more weeks of winter, but if it is cloudy, dreary, and frankly winter-like, spring is on its way! How in the world does that make sense (putting aside the fact that we are looking to a creature that we normally never think twice about to predict the weather)? Of course, for this particularly cruel winter, those of us in the New York region were teased on Groundhog Day with sunny, relatively warm weather only to wake up the next morning to a cascade of heavy, wet snow. Despite that brief reprieve, this winter has been more like the Bill Murray movie – every day feels the same – dreadful. Do you get the sense by now that I hate winter?

At least they shoveled the Brooklyn Promenade.

On the bright side, at least the Brooklyn Promenade has been shoveled.

To survive the winter doldrums I try to remember that we are only a few months away from flowers peeking up through the ground, longer days, and the first bunch of asparagus at the farmers market. We may still be in the season of stews and braises, but there are a bunch of seasonal, yet light dishes that remind us that winter will not last forever.

(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: Grilled Shrimp + Avocado Salad
Meal #2: Pasta Carbonara with Leeks and Lemon
Meal #3: Spicy Peanut Chicken and Broccoli + Rice
Meal #4: Mustard Crusted Branzino + Sauteed Spinach

Your Grocery List, excluding the usual pantry items:

limes – 2
lemon – 1
cilantro – 1 bunch
parsley – 1 bunch (optional)
avocados – 2
grape or cherry tomatoes – 1 container
scallions – 1 bunch
broccoli – 2 heads
leeks – 4
spinach – 2 bags or bunches
short pasta (ex. penne) – 1 box
breadcrumbs
eggs – 2
Parmesan cheese (if you don’t already have it)
peanut butter (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)
sambal oelek aka Sriracha (if you don’t already have it)
rice vinegar (if you don’t already have it)
whole grain mustard (if you don’t already have it)
bacon – 6 strips
boneless, skinless chicken thighs – 4, approx. 1 ½ lb. total
shrimp – 1 ½ lb.
whole branzino or trout, butterflied – 2 (1 ½ – 2 lb. each) OR thin, white fish fillet – 1 ½ lb.

 

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Categories Meal Plans

Italian “Stir Fry”

January 31, 2014 //
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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.

 

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Improv

January 31, 2014 //
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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.

 

 

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Broiled Shrimp with Tomatoes and White Beans and Garlic Bread

January 24, 2014 //
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Broiled Shrimp with Tomatoes and White Beans

IMG_0739

This dish is incredibly easy and tasty. It could easily be dinner on its own, but the garlic bread is nice for soaking up every last bit of the sauce.

Garlic Bread

Maybe not the healthiest, but you have to indulge once in awhile…

1 baguette, halved lengthwise
1 TB. butter
¼ cup of olive oil
6 cloves of garlic, minced
handful of parsley, minced (optional)
¼ ts. garlic powder
salt and pepper

Heat oven to 375 degrees. In a small saucepan, heat butter, olive oil and garlic until the garlic releases its aroma and gets a little bit golden.

Garlic Cooking

Remove from heat and stir in the parsley (if using), garlic powder, salt and pepper. Brush mixture all over the inside of the baguette. Wrap the baguette in foil and place in the oven for about 10-15 minutes, then open up the foil so that the top of the baguette is exposed and bake for another 2-3 minutes, or until the bread is hard to the touch and a bit crispy.

IMG_0743

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White Fish Braised in Lemon with Red Peppers and Tomatoes and Roasted Green Beans and Red Onion

January 24, 2014 //
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White Fish Braised in Lemon with Red Peppers and Tomatoes

This recipes comes from Mark Bittman’s cookbook, Kitchen Express. For years, Bittman wrote for The New York Times’ Dining section as “The Minimalist,” where he became famous for his 101 recipe lists. He’s done 101 appetizers, salads, simple meals etc; all of which take under 20 minutes to prepare. His lists are epic, and yet totally inspiring and do-able. This cookbook is in the same vein. I wouldn’t recommend it for a novice cook – he isn’t very specific about measurements or technique – but if you feel pretty confident in the kitchen it is a great tool for weeknight cooking.

2 medium onions (yellow or red, whatever you prefer), thinly sliced*
2 red peppers, thinly sliced*
2 TB. olive oil
1 pint of cherry or grape tomatoes, cut in half*
4 fillets of white fish (about 6 oz. each) –  flounder or tilapia are good choices
Juice of 1 lemon
1 TB. capers (optional)

* ingredients that can be prepped several days ahead.

Heat olive oil in a large saute pan and add onions and peppers. When the vegetables soften, add tomatoes and cook for another 3 minutes, or until the tomatoes soften. Season fish with salt and pepper; move vegetables to the side of the pan, add a bit more olive oil, and sear the fish for about two minutes (if your pan is not large enough for all of the fish, sear the first two fillets, remove them onto a plate and then sear the next two). Turn fish over (or return all fish to the pan onto the non-seared side), spread the vegetables around the fish, add the lemon juice and cover the pan and simmer for another three minutes, or until the fish is cooked through. Salt and pepper to taste, and sprinkle with capers.

Roasted Green Beans and Red Onion
String Beans

This is one of my favorite, winter side dishes.

1 ½ lb. green beans, trimmed
1 large red onion, sliced in thick rings
1 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss all ingredients on a rimmed baking sheet and roast in the oven for 15-20 minutes – tossing once, halfway through. Season with salt and pepper again, if needed.

 

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One-Pan Farro with Tomatoes and a Green Salad

January 24, 2014 //
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One-Pan Farro with Tomatoes

A carb with a ton of flavor that I don’t have to feel guilty about eating? Sign me up! I was intimidated by farro for a long time, imagining that it was one of those ingredients that you had to soak and cook for hours upon hours. So it was a wonderful surprise when I discovered that it takes about the same amount of time to cook as rice, but, in my opinion, is much hardier.

Many of you will recognize the origins of this recipe – the one-pan pasta that was all over Pinterest a few months ago. Before I got around to trying it, Deb Perelman of Smitten Kitchen, my favorite food blog, took it on and then improved it with farro. I am eternally grateful to her.

Green Salad

 

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Homemade = Healthy

January 24, 2014 //
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We’re deep into winter, with another snowstorm under our belts here in the Northeast. By now, the holidays feel far away, but just over three weeks ago many of us were making resolutions to eat healthier in 2014. Pursuing a healthy lifestyle is always a good idea, but that doesn’t have to mean a pantry full of rice cakes. I am a firm believer that homemade dinners, when made with fresh ingredients, are healthier than most restaurant or take-out meals, no matter what you prepare. Apparently, I am in good company:  YouTube Preview Image

So, for this week I’m suggesting four dinners that manage to be both healthy and satisfying.

(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: One-Pan Farro with Tomatoes + Green Salad
Meal #2: White Fish Braised in Lemon with Red Peppers and Tomatoes + Roasted Green Beans and Red Onion
Meal #3: Skirt Steak with Arugula + Roasted Cauliflower
Meal #4: Broiled Shrimp with Tomatoes and White Beans + Garlic Bread

Your grocery list, excluding the usual pantry items:

farro – 1 bag (you’ll need just 1 cup, but it will keep)
yellow onion – 3
red onion – 1
red peppers – 2
grape or cherry tomatoes – 3 containers (wow, I had no idea I was using so many this week)
lemon – 1
green beans – 1 ½ lb.
lettuce, or whatever greens you like for a salad – 1 head or bag
arugula – 1 bunch or bag
cauliflower – 1 head
basil – 1 bunch (optional, I wouldn’t go out of my way for this)
parsley – 1 bunch (optional)
baguette – 1
white beans (such as, cannellini) – 1 can (about 19 oz.)
chicken broth or stock – 1 small can (you’ll need ¾ cup, but you can always freeze the rest in an ice cube tray and use later)
skirt steak – about 6 oz. per person
white fish (flounder or tilapia) – about 6 oz. per person
shrimp, shelled and deveined – 1 lb.

 

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Baked Fish with Tomatoes and Olives, Kale Caesar Salad

January 10, 2014 //
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Baked Fish with Tomatoes and Olives

I’ve made this recipe with flounder, tilapia and even basa. You can use whatever flaky, white fish you want, but I would stick to something relatively thin. Don’t let the mayonnaise and cheese freak you out – it sounds weird with fish, but it helps protect the fish from the heat of the oven and keeps it very moist.

white fish fillets – 6 ounces per person
8 plum tomatoes, thinly sliced
12 Kalamata olives, pitted and chopped
Zest of a lemon
salt and pepper
olive oil
4 ts. mayonnaise
4 TB. Parmesan cheese, grated
Juice of a lemon

Preheat oven to 450 degrees. In an ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.

In a small bowl, stir together mayonnaise, Parmesan and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.

Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.

Kale Caesar Salad

The first time I had this salad was at the now closed Alias restaurant on Manhattan’s Lower East Side. I was blown away that you could eat raw kale! So, I was super happy when Melissa Clark published a variation of this salad’s recipe in the New York Times a few years ago. Her version was inspired by the Brooklyn restaurant Franny’s. As you can probably tell, this salad is now ubiquitous, but I don’t care. It is super yummy and easy to make at home. (I never make this with the breadcrumbs, but I’m sure it is good.)

 

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The Standards

January 10, 2014 //
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Welcome to Everyday Banquet! I’m Kelly, and I am very excited to introduce you to my blog, which is a meal planning tool designed to make your life easier and more delicious. On Fridays, I will post four to five meals and a grocery list to help you shop and prepare for the coming week. The best part is that my family has already enjoyed these meals, usually the week before, so along with recipes and/or links to recipes I will share my advice and insight from having already prepared the meals. To learn a little bit more about the blog and me please visit my about page. And now, on to the first post!

I believe it was Ina Garten, aka the Barefoot Contessa, who once said that most people make the same five to ten recipes for dinner over and over. At first I thought that couldn’t be right, but then I thought about what I make on a regular basis and actually, it is! With some variation here and there, if something is relatively inexpensive, easy and obviously delicious why wouldn’t I make it again and again? For this first week I am sharing a lot of my standards, starting with roast chicken on Sunday night, which, when done well, is one of the greatest dishes on earth.

(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: Hamersley’s Walk-Away Roast Chicken with Onions and Potatoes, Steamed Green Beans
Meal #2: Penne with Broccoli Rabe and Sausage
Meal #3: Baked Fish with Tomatoes and Olives, Kale Caesar Salad
Meal #4: Bourbon Glazed Smoked Pork Chops and Roasted Delicata Squash

Your grocery list, excluding the usual pantry items:
lemons – 2
large red onion – 2
medium red potatoes – 6
green beans – 1 lb.
broccoli rabe – 1 bunch
tuscan kale – 1 large bunch
delicata squash – 2
plum tomatoes – 8
chicken broth – 1 can (1 pint or 2 cups)
Whole Chicken – 4 lbs.
Italian Sausage – 3/4 lb.
smoked bone-in pork chops, ½- inch thick – 1 per person
white fish – 6 ounces per person

 

 

 

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