fresh herb & quinoa salad w/ tomatoes
big-ass garden salad
couscous salad w/ chicken & apricots AND biscuits
grilled cheese sandwich AND tomato & basil bisque soup
egg rolls AND jasmine rice
tomato & basil pasta w/ salmon (for the mr.) AND garlic bread
gnocchi carbonara AND garlic bread
Sunday, May 31, 2009
Sunday, May 24, 2009
this week's menu (5/24 - 5/30)
fresh herb & quinoa salad w/ tomatoes
couscous salad w/ chicken & apricots AND biscuits
potsticker salad w/ snap peas AND rice
tacquitos (for the mrs.) & tamalés (for the mr.) AND refried beans
big-ass garden salad
red beans & rice w/ sausage AND corn
chickpea pasta w/ almonds & parmesan AND garlic bread
couscous salad w/ chicken & apricots AND biscuits
potsticker salad w/ snap peas AND rice
tacquitos (for the mrs.) & tamalés (for the mr.) AND refried beans
big-ass garden salad
red beans & rice w/ sausage AND corn
chickpea pasta w/ almonds & parmesan AND garlic bread
Thursday, May 21, 2009
tomatillo roll-up
hands on time: 20 min. | total time: 20 min. | serves 4
one 3 1/2 to 4 lb. rotisserie chicken, shredded
-- the mr. uses fresh skinless, boneless chicken breasts & bakes them
1/2 small red onion, thinly sliced
1 cup tomatillo sauce (also called green salsa)
3 roma tomatoes, diced
1/4 cup pine nuts, toasted
1 head broccoli, cut into small florets and steamed
4 pieces thin flat bread or tortillas, warmed
-- we use tortillas
2 avocados, one diced and one sliced
-- the mr. dices up both avocados & puts all of it into the roll-up
1 lime, cut into wedges
in a medium bowl, combine the chicken, onion, tomatillo sauce, tomatoes, and pine nuts. add the steamed broccoli and toss. divide the chicken mixture among the flat bread/tortillas, top with the diced avocado, and roll up. serve with the remaining avocado and lime wedges*.
*we like to squeeze the lime juice all over the ingredients before rolling up the tortilla.
one 3 1/2 to 4 lb. rotisserie chicken, shredded
-- the mr. uses fresh skinless, boneless chicken breasts & bakes them
1/2 small red onion, thinly sliced
1 cup tomatillo sauce (also called green salsa)
3 roma tomatoes, diced
1/4 cup pine nuts, toasted
1 head broccoli, cut into small florets and steamed
4 pieces thin flat bread or tortillas, warmed
-- we use tortillas
2 avocados, one diced and one sliced
-- the mr. dices up both avocados & puts all of it into the roll-up
1 lime, cut into wedges
in a medium bowl, combine the chicken, onion, tomatillo sauce, tomatoes, and pine nuts. add the steamed broccoli and toss. divide the chicken mixture among the flat bread/tortillas, top with the diced avocado, and roll up. serve with the remaining avocado and lime wedges*.
*we like to squeeze the lime juice all over the ingredients before rolling up the tortilla.
Wednesday, May 20, 2009
cuban black beans & rice
hands on time: 20 min. | total time: 20 min. | serves 4
1 cup long grain rice (the mr. uses jasmine)
1 Tbsp. olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt & black pepper
1 tsp. ground cumin
2 15.5-oz. cans black beans, rinsed
1 tsp. dried oregano
1 Tbsp. red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro
> cook the rice according to the package directions. meanwhile, heat the oil in a large saucepan over medium-high heat. add the onion, bell pepper, garlic, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. stir in the cumin and cook for 1 minute.
> add the beans, oregano, and 1 cup water. simmer, covered, for 10 minutes. add the vinegar and smash some of the beans with the back of a fork to thicken.
> serve the beans over the rice and top with the radishes and cilantro.
1 cup long grain rice (the mr. uses jasmine)
1 Tbsp. olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt & black pepper
1 tsp. ground cumin
2 15.5-oz. cans black beans, rinsed
1 tsp. dried oregano
1 Tbsp. red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro
> cook the rice according to the package directions. meanwhile, heat the oil in a large saucepan over medium-high heat. add the onion, bell pepper, garlic, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. stir in the cumin and cook for 1 minute.
> add the beans, oregano, and 1 cup water. simmer, covered, for 10 minutes. add the vinegar and smash some of the beans with the back of a fork to thicken.
> serve the beans over the rice and top with the radishes and cilantro.
Tuesday, May 19, 2009
pasta w/ mushrooms & kasha
hands on time: 30 min. | total time: 30 min. | serves 4
kosher salt & pepper
12 oz. farfalle pasta (about 4 1/2 cups)
1/2 cup kasha
1/4 cup olive oil
2 onions, chopped
1 1/2 lbs. button mushrooms, thinly sliced
1/2 cup fresh flat-leaf parsley or dill, chopped
2 Tbsp. butter
> bring a large pot of water to a boil and add 1 Tbsp. salt. add the pasta and kasha and cook until the pasta is al dente and the kasha is just tender, 10 to 12 minutes. reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot.
> meanwhile, heat the oil in a large skillet over medium heat. add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes. add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.
> add the mushroom mixture to the drained pasta and kasha. stir in the parsley, butter, reserved pasta water, 1/2 tsp. salt, and 1/4 tsp. of pepper.
-- this was the first time the mr. made this dish. we felt the kasha was over cooked, so he's going to make the kasha according to the directions on the box instead of the recipe; then add it at the end.
kosher salt & pepper
12 oz. farfalle pasta (about 4 1/2 cups)
1/2 cup kasha
1/4 cup olive oil
2 onions, chopped
1 1/2 lbs. button mushrooms, thinly sliced
1/2 cup fresh flat-leaf parsley or dill, chopped
2 Tbsp. butter
> bring a large pot of water to a boil and add 1 Tbsp. salt. add the pasta and kasha and cook until the pasta is al dente and the kasha is just tender, 10 to 12 minutes. reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot.
> meanwhile, heat the oil in a large skillet over medium heat. add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes. add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.
> add the mushroom mixture to the drained pasta and kasha. stir in the parsley, butter, reserved pasta water, 1/2 tsp. salt, and 1/4 tsp. of pepper.
-- this was the first time the mr. made this dish. we felt the kasha was over cooked, so he's going to make the kasha according to the directions on the box instead of the recipe; then add it at the end.
Monday, May 18, 2009
ham & cheese quesadillas
serves 4
4 10-inch tortillas
1 lb. fresh mozzarella, thinly sliced
1/2 lb. thinly sliced deli ham
1 cantaloupe, cut into small wedges
> heat broiler. on one half of each tortilla, layer the mozzarella and ham. fold the other half of each tortilla over to cover and place on a broilerproof sheet pan.
> broil until the cheese has melted and the tortillas are browned, 2 to 3 minutes per side. cut into wedges and serve with the cantaloupe.
4 10-inch tortillas
1 lb. fresh mozzarella, thinly sliced
1/2 lb. thinly sliced deli ham
1 cantaloupe, cut into small wedges
> heat broiler. on one half of each tortilla, layer the mozzarella and ham. fold the other half of each tortilla over to cover and place on a broilerproof sheet pan.
> broil until the cheese has melted and the tortillas are browned, 2 to 3 minutes per side. cut into wedges and serve with the cantaloupe.
Sunday, May 17, 2009
this week's menu (5/17 - 5/23)
teriyaki-glazed burgers AND cucumber slices
ham & cheese quesadillas AND cantaloupe
pasta w/ mushrooms & kasha AND garlic bread
cuban black beans & rice
tomatillo roll-ups
fresh herb & quinoa salad w/ tomatoes
couscous salad w/ chicken & apricots AND biscuits
farfalle al ragù AND garlic bread
ham & cheese quesadillas AND cantaloupe
pasta w/ mushrooms & kasha AND garlic bread
cuban black beans & rice
tomatillo roll-ups
fresh herb & quinoa salad w/ tomatoes
couscous salad w/ chicken & apricots AND biscuits
farfalle al ragù AND garlic bread
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