Menu for the week of June 27, 2011
Dinner and a Movie…we used to watch movies a lot but after having kids that changed. Originally we thought we’d watch movies at home, but I was so tired with work and kids, that I’d fall asleep within 15 minutes. Going to a movie was no longer appealing— when we finally do go out, we’d rather just spend time “catching up.” But we are moving into a different place and thought we’d re-discover a movie now and then. Gwenyth Paltrow has a new cookbook out, My Father’s Daughter. This week we are trying a few of her recipes, followed by 2 movies we missed. Proof came out in the year our son was born, we definitely didn’t see it, and Ironman, for the love of my husband.
Monday: Garlic Roasted Veggies with Kale & Quinoa
The recipe is adapted from a recipe in the Catalyst, New Pioneer Food Co-op Summer Newsletter. We can’t wait to re-make it with veggies from our own garden.
3 Yellow Squash, chopped 1/8 inch thick rounds
3 Zucchini, chopped 1/8 inch thick rounds
½ cup Green Beans, snipped in half
½ Red Bell Pepper, chopped into size preferred
¼ cup Roasted Cherry Tomatoes (optional)
2 T Olive Oil
4-5 cloves Garlic, minced
2 cups Quinoa
4 cups Chicken or Vegetable Broth
2 cloves Garlic, minced
6 Kales Leaves, inner stem removed and then cut into 1/8-1/4 inch strips
Handful toasted Pumpkin Seeds/Pepitas (Optional)
Cut vegetables and toss with olive oil, roast in preheated 400 degree oven (convection if available) for 30-45 minutes until light brown.
Boil the broth and add quinoa, 2 cloves minced garlic and a splash of olive oil. Cook for 10 minutes. Remove from heat, cover and let set for a few minutes. The liquid should be absorbed. Toast pumpkin seeds while waiting.
Mix vegetables and pumpkin seeds with quinoa and serve.
Tuesday: Beef Quesadillas with Cowboy Caviar & Salsa
The recipe is adapted from a recipe in the Catalyst, New Pioneer Food Co-op Summer Newsletter and was a great compliment to the quesadillas.
1 can Black Beans, rinsed
½ can Kidney Beans or other bean of choice
½ cup Corn
½ cup Cherry Tomatoes, halved
¼ Red Onion, finely chopped
1/3 cup Cilantro
½ - 1 Poblano Chili, finely chopped
1 Jalapeno Chili, finely chopped (adjust to your taste)
2 T Red Wine Vinegar
½ T Olive Oil
Juice from 1 Lime
1 Garlic clove minced
1 t Cumin
1 t Oregano (chopped if fresh)
Add vegetables and chilies to a large bowl.
Mix vinegar, oil, lime, garlic, cumin and oregano together for a dressing and add toss on vegetables.
Sauté the following until onions are soft then add ground beef
1 small onion, finely chopped
1-2 cloves garlic, minced
1 T chili powder
¼ t oregano
½ t coriander
¼ t cayenne
pinch of salt
½ lb. ground beef
Add beef with choice of cheese to corn tortillas. In a warm pan with a little olive oil, cook quesadilla, approximately 2 minutes per side.
Top quesadillas with cowboy caviar and salsa.
We have two camps in our house, those who are "fishy" eaters and those who prefer a milder taste. I am not a lover of anchovies but am trying to expand my tastes and this was the perfect recipe. The fish blends in with the bread crumbs and herbs, while still adding a salty twang. Anchovies are packed with protein, calcium, Vitamin D & B, omega-3's which aid in lowering cholesterol levels as well as being an anti-inflammatory.
We roasted the tomatoes the day before--heavenly. For the fresh tomatoes, I found cutting the cherry tomatoes in half a much easier method than squeezing with my hands!
A great meal to have on days that you need to eat and run!
Everyone ate up this light and refreshing dish. Next time we plan to revise the salsa recipe a little— Instead of 1 T of lime juice, 2 T lime, ¼ cup of cilantro in addition to the basil and ¼ cup red onion. It's so great to use greens from our garden again for the salad!!