Sunday, June 5, 2011

Weeks 22 & 23

Well this past week totally got away from me and I did a poor job of meal planning. We had a lot of leftovers and clean-out-the-fridge kind of meals. On Thursday I got a lot of fresh green things in my produce box so this coming week's challenge is to turn them into tasty meals. I already used most of the celery making ants on a log (for those who never had this healthy treat as a kid, it's celery spread with peanut butter and dotted w/raisins) and I used up my spinach by sauteing it with onions and garlic for a side dish and then added the rest to a fritatta. So the remaining greens are red kale and a lot of baby bok choy.

Salmon with Baby Bok Choy
Grill or pan-fry your salmon. Use this recipe for the bok choy and serve with brown rice, pouring extra sauce over all.

Chipotle White Beans with Kale (from 101 Cookbooks), vegetarian
If this doesn't use up my whole bunch of kale (which I'm pretty sure it won't), I might also make ribollita (yes, it's soup, and no, it's not cold here, but it looks so good!)

Caramelized Onion & Roasted Red Pepper Pizza with Goat Cheese
Brush a homemade pizza crust with olive oil and then top with slow-cooked caramelized onions and a sliced roasted red pepper. Dollop with goat cheese. Bake at 425F for about 15 mins or until crust is cooked and toppings are golden. Serve with an Italian-inspired green salad.

Thai Red Curry (adapted from the back of the Thai Kitchen red curry paste bottle)
14 oz can coconut milk
1/2 Tbs red curry paste
2 Tbs fish sauce
1 Tbs coconut sugar
1/3 cup water
1 lb boneless chicken parts, cut into bite sized pieces
1/2 cup frozen peas
1/2 small can bamboo shoots
basil, cilantro, lime, and cooked rice for serving

Heat coconut milk over med heat in medium saucepan. Whisk in curry paste. Add fish sauce, coconut sugar and water and chicken. Stir over medium heat to boiling. Reduce heat to simmer, cover and cook about 10 mins or until chicken is cooked through. Add peas and bamboo shoots. Cook another minute or two just until peas are heated through. Ladle over cooked rice and top with basil, cilantro and fresh squeezed lime.

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