Menu for the week of June 27, 2011

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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.

Ingredients:

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

Cowboy Caviar

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.

Ingredients:

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)

Directions:

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.


Quesadillas

Prepare Beef:

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.


Wednesday: Roasted Tomato & Anchovy Pasta with Green Goddess Salad

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!


Thursday: Slow Cooker Chipolte Beef Tacos with Cabbage & Radish Slaw

A great meal to have on days that you need to eat and run!


Friday: Grilled Halibut with Mango and a Side Salad

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!!

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