What's Cooking This Week?

2011-04-10 001 2011-04-05 001.JPG
Photo by Brooke Viggiano
Use leftover skirt steak for black bean & steak fajita soup.
Last week's menu was the perfect lead-up to the massive feast that is Thanksgiving. I spent the day itself in NJ with the best family and friends a girl could ask for. Back to the grind now and ready for some new treats.

Here's what I'm making:

  • Broiled Halibut & Roasted Onions w/ Tomato & Cucumber Relish
  • Skirt Steak w/ Chimichurri Sauce & Hot Smashed Sweet Potatoes
  • Marinated Chicken & Angel Hair Pasta w/ Garlic Oil
  • Black Bean & Steak Fajita Soup
  • Grilled Chicken Salad w/ Light Ranch Dressing

    Pantry Items
    Olive oil
    Extra virgin olive oil
    Cooking spray
    Balsamic vinegar
    Red wine vinegar
    Parmesan
    Mayonnaise
    Buttermilk
    Reduced fat or fat free sour cream
    Worcestershire sauce
    Chicken broth
    Light brown sugar
    Garlic powder
    Onion Powder
    Crushed red pepper
    Cumin
    Chili powder
    Cayenne
    Paprika
    Oregano
    Salt
    Pepper

    Grocery List - servings for 2
    2 center-cut skinless halibut filets
    1 lb skirt or flank steak
    1 lb boneless skinless chicken breasts
    1 package mixed greens or baby spinach
    3 tomatoes
    1 yellow onion
    1 red onion
    1 red bell pepper
    1 cucumber
    1-2 lemons
    1 head garlic
    1 shallot
    1 large or 2 medium sweet potatoes
    1 bunch fresh basil
    1 bunch fresh parsley
    1 can black beans
    1 can diced tomatoes
    1 box angel hair pasta
    *Optional: corn tortillas or tortilla chips for soup

    Day 1 - Broiled Halibut & Roasted Onions w/ Tomato & Cucumber Relish
    *Makes leftover tomato & cucumber relish for use in Angel Hair Pasta

    Preheat broiler and allow a baking sheet lined with foil to preheat for 5 minutes.

    Meanwhile, brush the fish and a thinly sliced red onion with olive oil and season with salt and pepper. Sprinkle fish with garlic powder and a bit of crushed red pepper and place in center of preheated baking sheet. Scatter onions around and broil until fish is golden and cooked through, about 8-10 minutes.

    Prepare tomato & cucumber relish by tossing 1 diced cucumber (peeled and seeded) and 2 diced tomatoes with olive oil, balsamic vinegar, chopped basil, salt, and pepper.
    *Reserve half for use in day 4.

    Serve broiled fish with a fresh lemon wedges, caramelized red onions and tomato and cucumber relish.

    Day 2 - Skirt Steak w/ Chimichurri Sauce & Hot Smashed Sweet Potatoes
    *Makes leftover steak for use in Black Bean & Steak Fajita Soup
    *Makes leftover chimichurri marinade for use in Marinated Chicken

    Preheat oven to 400 degrees and coat a baking sheet with cooking spray.

    Peel and slice sweet potatoes about 1½ in. thick. Parboil the potatoes by placing slices in a pot of water and set to boil. This should take about 10 minutes from the start (before the water boils). Drain and let cool.

    Mix together ½ tsp each of sweet paprika, cayenne, chili powder, cumin, salt, and garlic powder with 1 tbsp light brown sugar.

    Gently flatten each sweet potato slice with the bottom of a spatula and drizzle with olive oil. Sprinkle each with spice mixture, pressing it in to the surface. Bake until golden and crisp, about 15 minutes.

    Meanwhile, in a food processor, combine 1 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 3 cloves garlic, 1 cup packed fresh parsley, 4 tbsp chopped fresh basil, 1 tsp dried oregano, 2 tbsp minced shallots, 2 tbsp lemon juice, salt, pepper, and crushed red pepper. Pulse until well blended. Remove from food processor and set aside.
    *Reserve ½ mixture for marinade in day 3.

    Heat a grill pan to medium-high. Season steak with salt and pepper to taste and drizzle with olive oil. Grill over high heat 5 to 6 minutes total, turning once, for rare. Remove the steak to a cutting board and let rest for 5 minutes.

    Thinly slice the steak and top with chimichurri sauce. Serve with hot smashed sweet potatoes.

    Day 3 - Marinated Chicken & Angel Hair Pasta w/ Garlic Oil
    *Makes leftover chicken for use in Grilled Chicken Salad

    Pour leftover chimichurri sauce over chicken and let marinate for 15 minutes.

    Preheat a grill pan over medium heat. Cook marinated chicken until golden brown and cooked through, about 5-7 minutes per side. Set aside to rest and slice when ready.
    *Reserve half the sliced chicken for use in day 5.

    Meanwhile, cook angel hair pasta according to instructions.

    In a large pan, warm olive oil and minced garlic. Season with salt and pepper and add in cooked pasta and leftover tomato & cucumber relish. Toss to coat.

    Serve pasta topped with sliced grilled chicken and freshly grated Parmesan.

    Day 4 - Black Bean & Steak Fajita Soup

    Lightly coat a large pot with olive oil and add ½ medium yellow onion diced and 1 red bell pepper cut into thin strips, cooking until softened. Mix in 3 cloves garlic minced and season with salt, pepper, cayenne, and cumin. Cook for another minute before adding in 1 can diced tomatoes and 1 can black beans, rinsed and drained. Mix well and add 1 cup chicken broth. Bring to a boil and then reduce heat to low. Add leftover sliced steak and simmer for 5-6 minutes.

    Serve soup hot w/ warmed corn tortilla chips or strips and a dollop of sour cream.

    Day 5 - Grilled Chicken Salad w/ Light Ranch Dressing

    Prepare light ranch dressing by mixing 1/3 cup buttermilk with 2 tbsp mayonnaise and 1 tsp Worcestershire sauce. Season to taste with chopped fresh parsley and basil, onion powder, garlic powder, salt, and crushed black pepper.

    Toss mixed greens or baby spinach and tomato wedges with light ranch dressing. Serve topped with leftover grilled chicken.

    Enjoy!



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