What's Cooking This Week?

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Photo by floridagirlindc
I've promised my fiancé latkes, so this week, I'll be making potato pancakes with a twist. My sweet potato pancakes will balance perfectly with some of the other meals I have planned.

Here's what I'm making:

  • Sundried Tomato Chicken Sausage & Peppers
  • Spiced Pork Loin w/ Sweet Potato Pancakes
  • Spinach & Sausage Stuffed Portobellos
  • Kicked Up Cubans
  • Spinach & Sweet Potato Pancakes w/ Poached Eggs

    Pantry Items
    Olive oil (regular and extra virgin)
    Cooking spray
    Balsamic vinegar
    Butter
    Low fat sour cream or Greek yogurt
    Eggs
    Breadcrumbs
    Chicken stock
    Dijon mustard
    Bread and butter pickles
    Applesauce, try homemade
    Parmesan
    Paprika
    Bay leaves
    Oregano
    Cayenne
    Garlic powder
    Cumin
    Kosher salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    1 package sundried tomato chicken sausages (precooked is fine)
    1 1 lb pork tenderloin
    1 bell pepper, red, orange or yellow
    2 medium onions
    1 head garlic
    1 extra large sweet potato
    2 portobello mushroom caps
    1 large package fresh baby spinach
    1 lemon
    2 slices Swiss cheese
    4 slices deli ham
    2 oz fresh ricotta
    1 8 oz can crushed tomatoes
    1 loaf good quality crusty bread

    Day 1 - Sundried Tomato Chicken Sausage & Peppers

    Heat a large skillet over medium heat and coat lightly with olive oil. Add 2-3 chicken sausages and cook until browned on all sides, adding a splash of chicken stock to keep moist. If using uncooked sausages, make sure to cook through, about 7-10 minutes.

    Remove sausages from pan and set aside. Re-coat skillet lightly with oil and add in ½ sliced onion, 1 sliced bell pepper, and 2-3 cloves minced garlic. Season with salt and pepper and cook over medium-low heat until softened, about 10 minutes.

    Add a splash of chicken stock to deglaze pan, scraping bits from the bottom. Slice sausages and return to pan. Stir in crushed tomatoes and cook over medium heat for 5 minutes.

    Meanwhile, toss 2 handfuls fresh spinach leaves with balsamic vinegar, extra virgin olive oil, salt and pepper. Warm 2 thick slices of bread.

    Serve sausages with side salad and slice of crusty bread.

    Day 2 - Spiced Pork Loin w/ Sweet Potato Pancakes
    *Makes leftover Spiced Pork for Kicked Up Cubans
    *Makes leftover Sweet Potato Pancakes for Poached Eggs

    Heat oven to 425 degrees.

    In a small bowl, mix together 2 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1tsp cayenne, 1 tsp oregano, 1 tsp salt, and 1 tsp black pepper.

    Cut 3 slits into pork and stuff in garlic cloves and bay leaves. Rub entire loin with spice mix, drizzle with olive oil and rub all over.

    Heat a deep cast-iron or oven-proof skillet over medium-high heat and coat with cooking spray. Sear pork loin until browned on all sides, about 3-4 minutes per side.

    Place skillet in oven and roast for 15-20 minutes until pork is cooked through. Cover and let rest before slicing.
    *Reserve half for use in day 4.

    Meanwhile, use a grater to shred 1 sweet potato and ½ onion. Mix together with 1 egg, salt, pepper, and 1 tbsp flour.

    Heat skillet over medium-high heat and coat with oil. Form potato mixture into patties and fry until crisp and browned on both sides.
    *Reserve 4 latkes for use in day 5.

    Slice pork and serve with applesauce, sweet potato latkes, and sour cream.

    Day 3 - Spinach & Sausage Stuffed Portobellos

    Heat a grill pan over medium-high heat and coat with cooking spray.

    Wash and dry mushroom caps. Drizzle with olive oil, salt and pepper. Grill until browned on both sides, about 3-4 minutes per side. Set aside on broiler-proof baking sheet.

    Meanwhile, heat a skillet over medium-high heat and coat lightly with olive oil.

    Remove sausage from skins and add to pan, crumbled. Cook until browned and cooked through. Add in 2-3 cloves minced garlic, 2 cups baby spinach leaves, paprika, salt and pepper.

    Remove from heat and stir in ¼ cup breadcrumbs, 2 tbsp parmesan, and ricotta.

    Set broiler to high.

    Stuff mushrooms with sausage mixture. Cook in broiler until top is browned and crisp, about 3-5 minutes.

    Serve hot with wedges of lemon.

    Day 4 - Kicked Up Cubans
    *Uses leftover Spiced Pork Loin

    Cut loaf into sandwich sized pieces and slice open. Spread both sides with dijon mustard.

    Slice leftover pork loin into thin pieces and pile into bread. Top with slices of deli ham, swiss cheese and pickles.

    Coat a skillet or panini grill with cooking spray or butter and place sandwiches in, pressing down to toast. Turn over and repeat on other side.

    Slice and serve hot.

    Day 5 - Spinach & Sweet Potato Pancakes w/ Poached Eggs

    Poach 4 eggs.

    Meanwhile, heat a skillet over medium-high heat and coat lightly with olive oil. Saute remaining spinach with 2-3 cloves minced garlic. Season with salt, pepper and paprika. Re-heat sweet potato pancakes until crisp in same skillet or in toaster oven.

    Set spinach onto plates and top with latkes, then poached eggs. Serve with crushed black pepper and sour cream.

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



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