This week's recipes and shopping list includes...
Dinners of the Week:
Lemon Cream Pasta with Chicken, Green Beans and Red Peppers
Pork Tortillas with Mango Pineapple Salsa
Slow Cooker Fish Chowder
Stir Fry Broccoli with Beef
Vegetarian Chili
Dessert of the Week:
Banana Chocolate Chip Pound Cake
Snack of the Week:
Nubbly Bran Muffins with Golden Raisins and Cranberries
Dinner One: Lemon Cream Pasta with Chicken, Green Beans and Red Peppers
Recipe from Dara at Cookin Canuck
Prep Time: 10 min/Total Time: 30 minutes. Serves 4 with leftovers.
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Can I Get the Recipe Tip: If cooking with cream causes you concern for your waist line, consider halving this recipe and serving it with a crisp green salad. Healthy eating also means eating the foods we love in moderation.
Ingredients:
2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 large onion, finely chopped
1 cup whipping cream
1 cup low-sodium chicken broth
1/4 cup water
1/2 pound (225 grams) green beans, trimmed and halved
1 red bell pepper, seeded and cut into thin strips
1 pound (16 ounces/454 grams) farfalle pasta
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest
1/2 cup finely grated fresh Parmesan cheese
salt and pepper to taste
Directions:
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.
Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.
To the saucepan, add whipping cream, chicken broth, and water. Simmer, uncovered, for 8-10 minutes. Add green beans to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add red bell pepper and simmer for one additional minute. Add the cooked chicken to the cream sauce to reheat.
While the cream sauce and vegetables are cooking, cook farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add flat-leaf parsley, lemon zest, and Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.
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Dinner Two: Ground Pork Tortillas with Mango Pineapple Salsa
Recipe from Cari of Cari Cooks
Prep Time: 15 min/Total Time: 30 min. Serves 4.
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Can I Get the Recipe Tip: Lime gives this recipe a nice tang! To get the most juice from your limes, heat them in the microwave for 10 – 20 seconds then roll them on the counter firmly before cutting and squeezing.
Ingredients:
1 large mango, seeded, peeled and cut into small chunks
1/2 small pineapple, peeled, cored and cut into small chunks
1 small red onion, minced fine and divided
1 large handful fresh cilantro, chopped and divided
juice from 2 limes, divided
vegetable oil for the pan
1 1/2 pounds (750 grams) ground pork
1/2 cup shredded Monterey Jack Cheese
8 medium sized flour tortillas
Directions:
Make salsa by combining mango, pineapple, 1/2 of the cilantro, 1/2 of the onion and 1/2 of the lime juice. Set aside.
Heat enough oil in a large skillet over medium high heat so that it swirls and coats the pan. Add the remaining onions and cook until soft. Add in pork and continue to cook until no longer pink. Season with salt and pepper.
Remove from the heat. Add in remaining cilantro and lime juice. Stir in cheese. Check mixture and add more salt and pepper if needed.
Heat tortillas in the microwave for 45 seconds. Serve with pork mixture and salsa.
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Dinner Three: Slow Cooker Fish Chowder
Recipe from Steph O’Dea’s A Year of Slow Cooking
Prep Time: 15 min/Total Time: 8 - 10 hours. Serves 4.Print This Recipe
Can I Get the Recipe Tip: Any firm white fish works well in this recipe. See what is on sale when shopping to make this recipe economical as well as delicious.
Ingredients:
1 pound (454 grams) white fish (roughy, tilapia, cod, halibut, barramundi all work)
3 cups of chicken broth
9 baby potatoes
1 cup frozen roasted corn
1/2 white onion
handful baby carrots
heart of celery
3-4 cloves of garlic
1/2 teaspoon black pepper
salt to taste
2 cups frozen shrimp (to add later)
1 cup heavy whipping cream (to add later)
parmesan cheese to serve
Directions:
Chop up all the vegetables.
Cube the fish (okay if it's still frozen)
Dump everything except the cream and the shrimp into your stoneware insert
Cook on low for 8 -10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.
30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your slow cooker to high for the last 30 minutes.
Serve with a bit of fresh parmesan cheese.
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Dinner Four: Stir Fry Broccoli with Beef
Recipe from Gertrude of My Kitchen Snippets
Prep Time: 30 min/Total Time: 45 min. Serves 4.Print This Recipe
Can I Get the Recipe Tip: To get your meat slices super thin, cut while still slightly frozen. Have all your ingredients prepped and ready and cook using a really hot wok or large pan.
Ingredients - Stir Fry:
1/2 pound of beef tenderloin or flank steak, sliced thinly into bite-sized pieces
1 pound of broccoli - cut small
1/2 red pepper - cut into bite size pieces
1/2 yellow pepper - cut into bite size pieces
1 small onion - cut into bit size pieces
1 clove of garlic, chopped
1 tablespoon of ginger, chopped
Ingredients – Marinade:
2 tablespoons of soy sauce
1 tablespoon of cooking wine
1 tablespoon cornstarch
1 tablespoon of oil
Ingredients - Sauce:
2 tablespoon oyster sauce
2 tablespoon light soy sauce
1 teaspoon sugar
1/2 teaspoon of pepper
1 cup of chicken stock (more or less depend on how much sauce you like)
1 teaspoon of cornstarch
1 ½ cups rice
Directions:
Begin to cook rice according to package directions.
Marinade sliced beef for thirty minutes. Mix all the sauce ingredients and set aside.
Heat pan with about 2 tablespoons of olive oil. When oil is hot, add beef and stir-fry until it is nearly cooked. Remove beef and set aside.
In the same pan, heat up 1 tablespoon of olive oil, stir fry garlic, ginger and onions until fragrant and lightly brown.
Add in the peppers and broccoli and stir fry for a minute. Add in the sauce and bring it up to a boil. Cook until the broccoli and peppers are cooked but still crunchy.
Lastly add in the beef, stir-fry for a few second or until sauce thicken and everything is well mixed. Check seasoning. Dish out and serve with warm rice.
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Dinner Five: Vegetarian Chili
Recipe by JM and M Hirsch’s Venturesome Vegetarian
Prep Time: 10 min/Total Time: 50 min. Serves 4 with leftovers.
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Can I Get the Recipe Tip: This chili is the perfect balance of heat and sweet. Like it less spicy? Reduce the chili and crush red pepper flakes by half. Serve it by the bowl, over saffron rice or as topping for nachos.
Ingredients:
3 tablespoons extra virgin olive oil
2 ½ teaspoons chilli powder
1 teaspoon sea salt
¾ teaspoon cinnamon
¾ teaspoon ground coriander
¾ teaspoon cumin
½ teaspoon crushed red pepper flakes
12 ounces ground beef substitute
1 medium red onion, diced
2 tablespoons soy sauce
2 cloves garlic, minced
28 ounce can crushed tomatoes
1 cup water
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 cup corn kernels
¾ pound (1 large) sweet potato, cut into 1 inch chunks
Directions:
Combine oil, chili powder, salt, cinnamon, coriander, cumin and red pepper flakes in a large saucepan over medium high flame (or heat). Cook 2 minutes, stirring constantly until spices are fragrant.
Add the ground beef substitute, onion and soy sauce, and sauté, stirring frequently, until onions are soft, about 6 minutes.
Stir in remaining ingredients. Cover and simmer 30 minutes or until sweet potatoes are tender. Stir occasionally.
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Dessert of the Week: Banana Chocolate Chip Pound Cake
Recipe from Sarah Levy’s Sweetness
Prep Time: 20 min/ Total Time: 70 min. Makes 1 9x5x3 loaf.
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Can I Get the Recipe Tip: The key to making the most delicious and moist pound cake is to use extremely ripe bananas. You can speed up the ripening process by placing bananas in a paper bag in a drawer. That or ask for the bananas pulled from the shelves at your grocers.
Ingredients:
½ cup mini bittersweet chocolate chips
1 1/8 cup all purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1/8 teaspoon salt
¼ cup sour cream
¼ cup mascarpone cheese, warmed to room temperature
6 tablespoons (3/4 stick) unsalted butter, warmed to room temperature
¼ teaspoon cinnamon, ground
½ cup granulated sugar
1 large whole egg, warmed to room temperature
1 large (1/2 cup) bananas, ripe, pureed
Directions:
Preheat the oven to 350 degrees F.
1. Mix a handful of flour into the chocolate chips to coat them (this ensures that the chocolate chips don’t all end up in the bottom of the loaf).
2. Sift together the flour, baking powder, baking soda and salt.
3. Combine the sour cream and mascarpone cheese in a bowl with a spatula.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), cream together the butter and cinnamon at high speed (you can always do it by hand, too). Gradually add in the sugar, about 1 tablespoon at a time. Continue to beat until the mixture is light in color and fluffy in texture.
5. Stop the mixer and scrape down the sides of the bowl. Then, turn the mixer back on to medium speed and add in the egg. (The mixer should remain running on medium speed through step 8.)
6. Add 1/3 the flour mixture to the mixing bowl, beating until it is just barley incorporated.
7. Add 1/3 of the sour cream-mascarpone mixtures to the mixing bowl.
8. Alternate adding in the rest of the flour and sour cream-mascarpone mixtures to the mixing bowl.
9. Turn off the mixer. Using a spatula, fold* in the pureed bananas and the miniature chocolate chips. Do not overmix.
* Folding is the process of incorporating two different ingredients by gently folding part of the mixture into the other part. Start in the center of the mixture and lift the batter up and over itself, turning the bowl as you continue.
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Snack of the Week: Nubbly Bran Muffins with Golden Raisins and Cranberries
Recipe from Shauna of Piece of Cake
Prep Time: 20 min/Total Time: 45 min. Makes 12 muffins.
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Can I Get the Recipe Tip: Swap out the dried fruits for anything that you like-currants, dark raisins, dried cherries and apricots would all work well. For the cereal, you want to get for Kellogg's All-Bran, and look for the "Original" variety that looks like twigs, not the bran buds. You can substitute low fat or nonfat yogurt for the whole milk, though the muffins won't be quite as flavorful.
Ingredients:
1/2 cup golden raisins
1/2 cup dried cranberries
1 teaspoon water
2 1/4 cups All-Bran Original cereal
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 large whole egg
1 large egg yolk
2/3 cup lightly packed dark brown sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled
1 3/4 cups plain whole milk yogurt
Directions:
Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper liners or lightly grease the tin with nonstick cooking spray.
Combine the raisins, cranberries and teaspoon of water in a small microwave-safe dish. Cover with plastic wrap and cut a steam vent in the plastic. Microwave on high for 45 seconds, and then let the bowl stand, covered, until the dried fruit is plump and softened, about 5 minutes. If necessary, blot off any extra water with a paper towel.
Process only half of the cereal in a food processor until very finely ground, about one minute, and set aside.
Whisk together the flours, baking soda and salt in a large bowl, and set these aside as well.
Whisk together the egg, egg yolk, brown sugar, maple syrup and vanilla until well-blended. Whisk in the melted butter to combine. Stir in the processed and unprocessed cereal, and let the mixture sit until the cereal is evenly moistened, about 5 minutes (it will be lumpy).
Add the wet ingredients to the dry and fold gently to blend--do not over mix. Fold in the raisins and cranberries. Scoop the batter into the prepared pan using a standard ice cream scoop, leaving the batter in rounded mounds (this will make for prettier muffins).
Bake until the muffins are deeply golden and a toothpick inserted into one of the center muffins comes out with just a few moist crumbs, about 16 to 20 minutes, rotating the pan halfway through. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more before serving. Store completely cooled muffins at room temperature in an airtight container for up to two days.
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