Saucy Sauces

This week’s grocery list.

Click the link above to find a printable grocery list!

Monday


Favorite Meal This week: Farfalle with Creamy Wild Mushroom Sauce! We’ve made this dish many times before. It’s a good meal to make for guests as it makes A LOT (Leftovers here we come!). For some reason we hadn’t made this dish in awhile, but I was trying to figure out what to do with the leftover mushrooms I had from last weekend’s quiche and this was perfect! I pretty much just had to go to the store to purchase pasta and whipping cream (“B” will use the leftover whipping cream to make fresh whipped cream later in the week.).

Farfalle with Creamy Wild Mushroom Sauce

  • 1 pound uncooked farfalle (bow tie pasta)
  • 1 tablespoon butter
  • 12 ounces pre-sliced exotic mushroom blend (We used 8oz of mushroom blend and whatever I had leftover of portabellos)
  • 1/2 cup chopped onion
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 2/3 cup whipping cream
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley (we use dried)
  • Minced fresh parsley (optional)

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
  3. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Krista Montgomery, M.S., R.D., Cooking Light
DECEMBER 2006

Tuesday

This is a new recipe I saw online that looked quick and easy! A side note first about vinegar and olive oil. We have a store nearby that sells just vinegar and olive oil (Saratoga Olive Oil Company). We often stock up on interesting flavors that we use for salad dressings and to cook with. We really think these unique flavors really MAKE the dish. So if you can, find some good quality olive oil and vinegar, but if not, we’re sure the recipes will taste good as is.

The great thing about pizzas is that you can be extremely creative and do pretty much anything to them and they will still taste great! This would be a good healthy dish for those nights when you’re just cooking for yourself because you could just make as little or as much as you want! We really enjoyed this dish!

Insalata Pizzas

4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup (4 ounces) part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon cider vinegar (we used Saratoga’s pomegranate balsamic vinegar)
2 teaspoons extravirgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes (used leftover from the quiche the other day)
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped basil leaves
4 cups packaged gourmet salad greens

Preparation
Preheat oven to 475°.
Place pitas on a baking sheet. Salt, Pepper and oil the pitas. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.

Adapted from Cooking Light
MAY 2004

Wednesday

A typical go-to dish: Marinated Chicken.
We will purchase chicken breasts (thin sliced and only the breast because “F” has a thing about meat looking like actual animals…ick) and then place 2-4 breasts in a ziploc bag with some spiedie (or other type) of marinade and freeze them. Just be sure to label each ziploc with the number of breasts, the type of marinade and the date you placed them in the freezer. (If you’re just making food for one, just place 1 breast per ziploc baggie!) Take the chicken out of the freezer and place in the fridge on a plate about two days before you are going to cook it so it can defrost. SO EASY. We usually serve with couscous or quinoa, a salad and a slice of toast.

Thursday

Salmon time! This dish is designed to serve one, so we just double it about to serve the both of us. PLUS it’s EASY to make and EASY TO CLEAN UP!!
HungryGirl’s Teriyaki Salmon in a Foil Pack

For One:
One 5oz salmon filet
1/2 tablespoons teriyaki sauce
1/2 tablespoon sweet Asian Chili sauce
2 Pineapple rings
Cayenne Pepper

Preheat oven to 375. Mix together the teriyaki and chili sauce. Lay a large piece of foil (recommend non-stick) on a baking sheet. Place salmon in center and top with the sauce. Top the fish with the pineapple and sprinkle with cayenne pepper. Fold foil together to make a sealed packet. Bake for about 20 minutes or until fish flakes with a fork.

Friday

We had friends over. “F” went out with some Girlfriends to dinner and “B” stayed in with two guy friends and a baby. They made Fish Tacos and I heard it was YUM.

3 Men and a Baby Grilled Fish Tacos with Grilled Tomato Puree
Tomato Puree (has other great uses beyond this recipe, generally use in place of tomato sauce)
-4 garden ripe tomatoes
-1 small red onion
-as much garlic as humanly possible
-1 large jalepeno
-handful of fresh cilantro
-1 chipotle chile in adobo sauce
-kosher salt
-evoo
Directions
-cut tomatoes in half a place in large mixing bowl
-cut onions in large chunks and place in bowl
-cut jalepeno in half lengthwise (do not take out seeds or membranes) place in bowl
-remove skins on garlic place on greased piece of aluminum foil
-mix 1-2 tbsps of evoo and kosher salt to taste in bowl with veggies
-grill veggies until tender and dark grill marks appear (place foil with garlic and small pieces of onion directly on grill with other veggies)
-place all ingredients (including cilantro and chipotle chile) into a large saucepan and use a hand blender to puree (the sauce pan should be over low heat)
-cook over low heat for about 2 minutes
Fish
-1-1.5 pounds of Tilapia
-Nantucket Off-Shore Bayou Rub (all natural, no salt, no sugar)
-kosher salt
Directions
-salt Tilapia to taste
-liberally applying rub
-grill on medium/high for 2 min. on each side
-place on platter and cover with foil until ready to serve
Serving
-grill your fav. fresh tortillas (I like Mission – Artisan Style Tortillas) for a min or two on one side
-serve fish in tortillas with the tomato puree, sour cream, fresh guac. (I suppose the recipe will appear on here at some point), coleslaw, grilled pineapple, cheddar cheese or whatever else you want
-ENJOY!

Saturday

We had a date night… dinner and a play. A fantastic play about sex therapist, Dr. Ruth. Seriously I loved it!

Sunday

“B” had extra sauce from his fish tacos and was inspired to make more sauce and incorporate it in to a sloppy turkey joe type dish. He browned ground turkey with onions and garlic then mixed in 1/4 cup of brown sugar and just enough of the sauce from the fish tacos to make it moist enough. We served it over two pieces of toasted/grilled bread.

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Two Mondays, Two Fridays, A Cheesy Week.

Monday

Here we go! So this week was a little abnormal just because we had a holiday thrown in the middle and we utilized the grill for much of the week. We started the week with a new recipe “Be” (or “B” of “BeFresher”- get it?) had his eye on because it had squash in it. You will see shortly that anything squash…especially soup, makes “B” go in to some sort of food orgasm. Anyway, this was a healthier version of the classic Mac and Cheese since it used a Butternut Squash Bachamel…yeah I had no clue what that meant either…but I figured we could try it. I think it just means some sort of fancy puree/sauce? I don’t really feel like looking it up. Let’s just call it yum and stick to that.

Here’s the recipe with our changes because we just can’t resist making changes even if we’ve never made the dish before:

Creamy, Light Macaroni and Cheese (OUR FAVORITE RECIPE OF THE WEEK)

Adapted from Cooking Light SEPTEMBER 2011

Yield: Serves 8 (serving size: 1 1/3 cups)

Hands-on:1 Hour

Total:1 Hour, 25 Minutes

3 cups cubed peeled butternut squash (about 1[1-pound] squash)

1 1/4 cups fat-free, lower-sodium veggie broth (we use Better Than Boullion – it’s amazing and less wasteful)

1 1/2 cups fat-free milk

3-4 garlic cloves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

A large pinch of salt-free Cajun Spice (our personal addition)

About 2 tablespoons fat-free Greek yogurt (I think I added a little extra)

1 1/4 cups (5 ounces) shredded Gruyère cheese (We used Fontina as we had some on-hand)

1 cup (4 ounces) grated pecorino Romano cheese

1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided

1 pound uncooked cavatappi or whatever pasta you have on hand

Cooking spray

1 teaspoon olive oil

1/2 cup panko (Japanese breadcrumbs)

2 tablespoons chopped fresh parsley or dried parsley

Ingredients

Preparation

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, Cajun spice and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère (or Fontina), pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined.

Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Combine panko and remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Tip: do dishes while waiting for each step to finish. (Clean as you go!)

This dish will be on our go to dishes, especially for company, mainly because of the number of dishes it required.

Tuesday and Wednesday

We went out for dinner Tuesday and on Wednesday we had burgers. “B” loves to grill pineapple and make his homemade guac to put on the burgers….yum! You NEED to try that combo.

Thursday

Normally we have salmon or some sort of fish once a week. We usually put a little olive oil on it and then salt and one of our two favorite salt-free seasonings (cajun or lamb seasoning –it has rosemary and other spices in it). This time we tried to grill it and we served it with left over mac and cheese (we placed the mac in a foil packet and grilled it) and a salad.

Friday

Another new recipe from Cooking Light. “B” says this must be served hot and don’t forget the green onions and seasame seeds (toasted). “F” thought this dish was just ok. It’s a good summer dish and allowed for great teamwork. One person made the sauce while the other cut up the eggplant and tofu. Oh teamwork in the kitchen is like a perfectly orchestrated symphony!

Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

1 (14-ounce) package extra-firm tofu, drained
1/3 cup ketchup
3 tablespoons hoisin sauce
1 1/2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled ginger
1 serrano chile, finely chopped
2 tablespoons peanut oil
2 (1-pound) eggplants, cut lengthwise into 1/2-inch-thick slices
1/8 teaspoon kosher salt
Cooking spray
1/4 cup sliced green onions
2 teaspoons sesame seeds, toasted

Preparation

1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 20 minutes. Cut tofu crosswise into 8 (1/2-inch-thick) slices.

2. Combine ketchup and next 6 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low; cook until reduced to 1 cup (12 minutes), stirring occasionally. Set aside 1/2 cup.

3. Preheat grill to medium-high heat.

4. Brush oil over tofu and eggplant; sprinkle with salt. Place eggplant on grill rack coated with cooking spray, and grill 2 minutes. Turn eggplant over, and brush with 2 tablespoons sauce; grill 2 minutes. Turn eggplant over; brush with 2 tablespoon sauce. Cook 2 minutes on each side.

5. Add tofu to grill; grill 3 minutes. Turn tofu over, and brush with 2 tablespoons sauce; grill 3 minutes. Turn tofu over and brush with 2 tablespoons sauce; grill for 1 minute on each side. Sprinkle with onions and seeds. Serve with eggplant and 1/2 cup reserved sauce.

Mark Bittman, Cooking Light
JULY 2012

Saturday

My brother and his gf as well as two of our local friends came over for brunch so we decided to make one of our classics and absolute favorite recipes! Veggie quiche with a potato crust!!

Spinach and Tomato Quiche with Potato Crust

2 medium Russet potatoes, scrubbed and sliced into very thin disks (less than 1/8 inch)
1 1/2 tablespoons olive oil
salt and pepper to taste
1 small red bell pepper, chopped
1/2 cup frozen spinach, thawed and drained of all liquid (or we saute fresh spinach with garlic —tastes much better!)
1/2 cup sliced mushrooms
1 small head of broccoli
 5 or 6 cherry tomatoes, cut into halves
1/2 cup cheese (any cheese you have on hand- cheddar is always great)
7 eggs
3/4 cup milk

Preheat oven to 400 degrees. Layer the sliced potatoes in an even layer in the bottom of a pie plate or quiche pan, overlapping the edges a bit. Brush with the olive oil then sprinkle with salt and pepper. Bake for 20 minutes, or until the potatoes are cooked through and slightly crisp. Reduce the oven temperature to 375 degrees.

In a large bowl, combine the red pepper, spinach, mushrooms, broccoli and cheese. Spread mixture in an even layer into the potato crust, then place the tomatoes cut side down on top of the vegetables.

In another large bowl, combine the eggs, milk and salt and pepper. Whisk until totally combined. Pour over the the vegetables. Top with additional black pepper, if desired. Bake for 35-45 minutes, or until a knife inserted  in the center comes out clean. Let cool for at least 10 minutes before slicing.

Two Mondays, Two Friday’s Grocery Shopping List

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Mac and Cheese!