What's Cooking This Week?
Last week was filled with classic favorites, Galumpkis, Corned Beef Deli Sandwiches & Blackened Tilapia. I picked up some amazing sweet potato gnocchi and an awesome-looking mango chutney last weekend, so this week I'll definitely be using both in my menu.
Photo by Family O'Abé
Here's what I'm making:
Olive oil (regular and extra virgin)
Canola or peanut oil
Natural peanut butter
Crushed red pepper
Grocery List based on servings for 2 w/ leftovers
½ lb veal cutlets
1 lb skirt or flank steak
8 thin slices prosciutto di Parma
4 oz brie cheese
1 bunch fresh sage
1 bunch arugula
1 green bell pepper
1 medium zucchini
1 yellow onion
1 head garlic
1 jar mango chutney
1 bag basamati rice
1 package gnocchi (can also try whole wheat or sweet potato)
Store bought or homemade pizza dough or naan
Day 1 - Veal Saltimbocca over Arugula
Place plastic wrap or wax paper over veal cutlets and pound thin.
Season with salt and pepper and top each cutlet with sage leaf and slice of prosciutto, securing them with a toothpick.
Heat a skillet over medium-high and coat with cooking spray. Sear cutlet on both sides for 2 minutes. Remove from pan and add ¼ cup white wine and ¼ cup chicken broth, scraping the bits from the pan.
Whisk in 1-2 tbsp butter and return cutlets to the pan to warm through. Season with salt and pepper.
Serve hot over fresh arugula and top with fresh parmesan.
*Reserve a handful of arugula for day 5.
Day 2 - Beef & Vegetable Satay w/ Peanut Chutney Sauce peanut chutney sauce adapted from Martha Stewart
*Makes leftover basmati rice for Pepper Steak
Cook 4 portions basmati rice according to instructions.
*Reserve ½ rice for use in day 4.
Meanwhile, combine 2 tbsp peanut butter, 1½ tbsp mango chutney, 1 tbsp fresh squeezed lime juice, ½ tbsp soy sauce, 1 clove garlic, a pinch of crushed red pepper, salt, and 2 tbsp water in a blender. Mix until smooth.
Slice ½ lb steak and zucchini into thin, wide strips. Thread the meat and zucchini through separate skewers and place in a dish. Toss with 1 tbsp canola oil and ½ tbsp soy sauce. Season with salt and pepper.
Heat grill pan to medium-high and brush lightly with oil. Cook zucchini until softened, about 2 minutes per side. Sear meat until desired doneness on each side.
Serve skewers with peanut chutney sauce and basmati rice.
Day 3 - Sage & Brown Butter Gnocchi
*Uses extra sage leaves
Boil large pot of salted water and cook gnocchi according to instructions. Drain and set aside.
Heat a skillet over medium-high. Add 2 tbsp butter and cook until it begins to brown, about 2-3 minutes. Season with salt and increase heat to high. Add cooked gnocchi, 4 chopped sage leaves, and freshly ground black pepper. Toss, cooking for 1-2 minutes, until sage leaves have wilted and gnocchi are coated.
Serve hot with freshly grated parmesan.
Day 4 - Pepper Steak & Basmati Rice
*Uses leftover basmati rice
Slice meat into thin, wide strips.
Heat skillet or wok over medium high-heat and add 1½ tbsp of butter or canola oil. When hot, add meat to brown. Remove meat and set aside. Add 1 thinly sliced onion, 1 sliced green pepper, and 2-3 cloves minced garlic, cooking until softened.
In a small bowl, whisk together ½ tsp cornstarch, 2 tsp soy sauce and 2 tbsp water.
Return beef to skillet and add in soy sauce mixture. Cook until thickened, about 1-2 minutes.
Serve pepper steak over warmed basamati rice.
Day 5 - Mango Chutney & Prosciutto Pizzettes
*Uses extra mango chutney
Preheat oven to 450 degrees and spray a baking sheet or pizza pan with cooking spray. If using homemade or uncooked dough, roll out individual thin pizzettes and pre-bake dough for 5 minutes.
Meanwhile, heat a small saucepan over medium heat and coat lightly with olive oil. Add 1-2 cloves minced garlic and sauté until softened. Add in 2 tbsp mango chutney and ½ cup water. Season with salt and pepper and cook for 5 minutes.
Spread mango-chutney sauce over pizza dough and top with chunks of brie.
Bake for 5-10 minutes until dough is crisp and cheese is melted and bubbling. Top with torn slices of prosciutto and fresh arugula. Drizzle with extra virgin olive oil, salt and pepper and serve.
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