What's Cooking This Week?

corned beef sandwich.jpg
Photo by Marshall Astor
Every year, my mom serves up a classic Irish-American meal for St. Paddy's Day. With visitors in town, I didn't get a chance to enjoy the slow-cooked corned beef and cabbage, so I'll be making a weeknight deli sandwich version instead along with some other favorites.

Here's what I'm making:

  • Blackened Tilapia w/ Steamed Brown Rice
  • Galumpkis (Stuffed Cabbage Rolls)
  • Corned Beef Deli Sandwiches w/ Homemade Slaw
  • Baked Eggs in Spicy Tomato Sauce
  • Swiss Patty Melts

    Pantry Items
    Olive oil (regular and extra virgin)
    Butter
    White wine vinegar
    Cooking spray
    Eggs
    Mayonnaise
    Spicy Mustard
    Sugar
    Cayenne pepper
    Smoked paprika
    Onion powder
    Dried thyme
    Garlic powder
    Tomato paste
    Pickles
    Salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    2 tilapia filets
    1 lb ground beef
    ½ lb good quality deli corned beef
    ¼ lb Swiss cheese
    2 oz Manchego cheese
    1 head cabbage
    1 carrot
    2 medium yellow onions
    1-2 heads garlic
    1 lemon
    1 bunch flat-leaf parsley
    Brown rice
    1 loaf good quality rye bread
    1 28 oz can crushed tomatoes

    Day 1 - Blackened Tilapia w/ Steamed Brown Rice
    *Makes extra Brown Rice for Galumpkis

    Perfect brown rice recipe adapted from pinchmysalt.com.

    Rinse 1 cup rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand.

    Bring 5 cups water to a boil. Add the rice, stir once and turn heat to medium. Boil, uncovered, for 30 minutes, stirring occasionally. Strain the rice and let drain for 10 seconds, return it to the pot off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes. Fluff with a fork and season with salt to taste.
    *Reserve ½ cup for use in day 2.

    Meanwhile, create spice blend by mixing 1 tbsp of cayenne pepper and smoked paprika with 1 tsp dried thyme, garlic powder, onion powder, salt and pepper.

    Rub the tilapia filets with the blackening seasoning, coating the entire filet. Allow to sit for 10 minutes.

    Heat a skillet over medium-high heat and coat lightly with oil. Once hot, add the filets and cook for 2-3 minutes per side.

    Serve w/ steamed brown rice and wedges of lemon.

    Day 2 - Galumpkis (Stuffed Cabbage Rolls) recipe adapted from Tyler Florence
    *Uses leftover Brown Rice
    *Makes leftover Tomato Sauce for Baked Eggs

    Heat a saucepan over medium heat and coat lightly with olive oil. Add 3 cloves minced garlic and saute for 1 minute before adding crushed tomatoes, a pinch of sugar, 1 tsp white wine vinegar, salt and pepper. Simmer until thickened, about 5-10 minutes.
    *Reserve 1 cup sauce for use in day 4.

    Heat a skillet over medium heat and coat lightly olive oil. Add ½ chopped onion and cook until soft, about 5 minutes. Add 2-3 cloves garlic and cook for another minute. Stir in 1 tbsp tomato paste, fresh parsley, and ¼ cup of tomato sauce. Mix to incorporate and then take it off the heat.

    Add ½ lb ground beef, 1 egg, and ½ cup cooked rice to the onion mixture. Toss the filling together to combine and season with a generous amount of salt and pepper.

    Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible.
    *Set about ½ the leaves aside for use in day 3.

    Cover a baking dish with the reserved large outer leaves to prevent the cabbage rolls from burning when baked, hanging the leaves over the side of the dish.

    Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run under cool water and lay out in a single layer to fill, cutting the center vein from the leaves so they will be easier to roll. Mound about ½ cup filling in the center of each prepared cabbage leaf and roll up from the bottom, folding in the sides to create an enclosed roll.

    Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

    Preheat the oven to 350 degrees.

    Pour the remaining tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle with olive oil and bake for 1 hour until the meat is cooked.

    Day 3 - Corned Beef Deli Sandwiches w/ Homemade Slaw
    *Makes leftover Coleslaw

    Shred leftover cabbage and one carrot. Mix in 2 tbsp mayonnaise, 1 tsp white wine vinegar and 1 tsp sugar. Season with salt and pepper to taste. Add more mayo if needed.

    Pile corned beef onto rye bread spread with spicy mustard. Grill bread and add Swiss cheese if desired.

    Serve with coleslaw and a pickle.

    Day 4 - Baked Eggs in Spicy Tomato Sauce
    *Uses leftover Tomato Sauce

    Preheat oven to 400 degrees.

    Heat a skillet over medium heat and coat lightly with oil. Add ½ sliced yellow and sauté until softened, about 5 minutes. Season with a pinch of cayenne pepper and smoked paprika. Mix in leftover tomato sauce.

    Fill individual baking dishes halfway with tomato sauce, add 2 eggs into each and sprinkle with grated manchego.

    Bake until eggs whites are cooked and yolks are runny, about 8 minutes.

    Serve hot w/ toasted rye for dipping.

    Day 5 - Swiss Patty Melts

    *Uses leftover Coleslaw

    Heat a pan over medium heat and coat lightly with olive oil. Add sliced onion and cook for 3 minutes. Season with salt, reduce heat to low, and allow to caramelize for 15-20 minutes.

    Meanwhile, season ½ lb ground beef with kosher salt and pepper and form into patties.

    Heat a grill pan over medium heat and cook burgers to desired doneness. Remove from pan, wipe clean and coat with cooking spray.

    Butter 4 slices of rye bread and build burgers, adding the caramelized onions, burger patty, and Swiss cheese. Place sandwiches butter side down on grill pan and cook until golden-browned and crisp on both sides.

    Top with leftover slaw and serve with a pickle.

    Enjoy and in case you missed it, here's last week's menu.



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