April 2nd to 6th Menu

This week/s menu includes a way to use the homemade frozen pizza dough from previous week’s recipes even if you are sick of pizza. If you don’t have any you can make a new batch this weekend, find the recipe here.  A lot of these recipes are new or new variations for me. I chose them for their ease and because they looked yummy and potentially kid friendly.  You can make the won tons for the won ton soup on the weekend and freeze them for use later in the week if you like.

Monday
I have often used sausages for a quickie and pre-seasoned ground meat alternative. Sometimes I slice and fry up for use as a meat ball alternative for pasta, or sometimes I squeeze the sausage meat out and use as a ground beef substitute for a meat sauce. So this appealed to me as another way to use sausage meat to make supper-making faster!
Italian Sausage Burgers with Shoestring Zucchini fries


Tuesday
Stromboli – Like a sliced Calzone! When you see the picture of this one you will see why I chose it. It offers lots of potential for customizing to your families tastes.


Wednesday
Ratatouille - for grown-ups and make into a Panini with melted cheese for kids. This is a favourite of mine for health, versatility, and it is Weight Watchers friendly. This is not an authentic Ratatouille, but a quickie version. I suggest you plan to watch Ratatouille the film before or after having this meal and make it a whole theme night. If your kids reject the veggies outright, put them in a wrap or Panini bread with some melted mozzarella cheese. I like a little goat cheese with mine.

Thursday
Stir-fried turkey in lettuce wraps. This is a great way to reduce your carbs and maybe convince your kids to eat green stuff!


Friday
Won ton soup and Edamame. My 3 year old loves Edamame. It is so easy to cook in a pot or in the microwave that it is a go too healthy snack. part of the fun for him is that it is finger food and you can pop the peas out of the pod. A hot tip: When I make the won ton filling for these I fry it up in a frying pan to precook it, that way I know it is safe and cooked through when I heat up in the stock.
Won Ton Filling
Won Ton Soup
How to make a Won Ton




- Posted using BlogPress from my iPad

Shopping List April 2 -6

Produce

10 ounces baby spinach

2 medium zucchini

1 onion

 2 heads of garlic

1 small bay leaf

1 small eggplant

1 red bell pepper,

4 plum tomatoes

1 large shallot,

2 large heads Bibb, Boston, or iceberg lettuce,

Napa or Savoy cabbage

fresh ginger

scallions (green onion)

1 small jalapeno or serrano chile (optional)

2-3 packs of  fresh basil leaves

Dairy, Deli and Meat

anchovy paste (optional) Find in dairy case in a box with a tube inside – it kinda looks like toothpaste.

1 pound sweet or hot Italian sausages (or a combination of both), casings removed

Mortadella – from my research this is like a fancy smoked bologna and has no appeal to me, so I will be substituting salami or prosciutto  

1 pound ground turkey (93 percent lean)

6 ounces ground pork, not all lean

provolone cheese

swiss or gruyere cheese (6 ounces) 

string cheese (4 ounces)

sun-dried-tomato pesto

Sauces and oils

extra-virgin olive oil, plus more for brushing

vegetable oil

toasted sesame oil

soy sauce

fish sauce

rice vinegar

Dry Goods

ciabatta rolls or hamburger buns

flour

sugar

pizza dough

Misc

green or black olives

tomato sauce

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers

29 oz reduced-sodium chicken broth

Frozen Edamame in the pods (sometimes it’s in the health food frozen section)

Menu March 26-30

Sara Here - I have no excuse for being late today with the menu and shopping list. In fact, my three boys are visiting with their grandparents this weekend, so I am alone, in the peace and quiet. I think I am not so unaccustomed to it that when I sat with my morning coffee, I zoned out, and just realized I have been sitting that way for two hours. But I am back, so lets get on with the menu.....

Monday: Baked Honey Mustard Chicken Drumsticks with Green Bean Tomato Salad

For Chicken:
12 Skinless Chicken Drumsticks
1/4 Cup Liquid Honey
2 Tbsp Cider Vinegar
2 Tbsp Grainy Dijon Mustard
1 Tsp minced Garlic
1 tsp dried Herbs de Province (in spice aisle)
1/4 Tsp each salt and fresh ground pepper

Preheat oven to 400 degrees. Spray a 9 by 13-inch baking pan with cooking spray. Arrange drumsticks in pan in a single layer.

Whisk together remaining ingredients in a small bowl. Spoon sauce evenly over chicken. Bake for 20 minutes. Remove pan from oven and baste chicken with the sauce (tilting the pan to one side helps!) Return chicken to oven and bake an additional 20 to 25 minutes, until chicken is no longer pink in the centre.

Arrange chicken on a serving platter and spoon sauce over chicken. Serve hot.
*Recipe from Eat, Shrink and Be Merry by Janet and Greta Podleski

While Chicken is in last 10 minutes of baking, prepare Green Beans and Tomatoes:
3 Cups Trimmed Fresh Green Beans
2 Plum Tomatoes, cut into thin wedges
1/4 Cup Kraft Signature Sundried Tomato and Oregano Dressing
2 Tbsp Chopped Fresh Basil (I have used a sprinkle of dry when I cant find fresh)

Place green beans, tomatoes and dressing in a microwaveable bowl. Cover.
Microwave on high for 2-3 minutes or until heated through, stirring after 2 minutes. Stir in basil. Serve.

Tuesday: Penne with Basil and Pine Nuts (I figure we still have ingredients and we have to buy basil, so I will slip this one in again for this week):

Salt and Fresh Ground Pepper
1 lb Penne
1/3 Cup Pine Nuts
6 Tbsp Olive Oil
1 Cup Bread Crumbs
3 Cloves Garlic
1 Cup Dry White Wine
1/4 Tsp Red Pepper Flakes
1/4 Cup Parmesan Cheese (freshly grated)
2/3 Cup Fresh Basil Leaves, slivered

Cook the pasta according to package instructions.

Prepare the sauce. In a large saute pan over medium-high heat, toast pine nuts, stirring often until fragrant and golden (about 2 minutes). Transfer to a small bowl. Add 1 tbsp of oil to the pan, add the bread crumbs and toss until toasted and golden, 1-2 minutes. Add to the bowl with the pine nuts and stir to mix. Reduce the heat to medium and add 1 tbsp of oil to the pan. Add the garlic and saute until fragrant, about 30 seconds. Stir in the wine and the red pepper flakes, bring to a boil and simmer until slightly reduced, about 2 minutes.

Add the hot pasta along with the remaining 4 tbsp of oil to the wine sauce on the pan and turn pasta to coat. Add the bread crumb mixture, the cheese, the basil and toss to combine. Season with salt and pepper.
From Simple Suppers by Williams-Sonoma

Wednesday: Ginger Chicken with Green Onions and Rice

1 1/2 lb Boneless, Skinless Chicken Breast Halves
Salt and Fresh Ground Pepper
3 Tbsp Peanut or Canola Oil
4 Cloves Garlic, Minced
3 Tbsp Ginger, Minced
1 Tbsp Lemon Juice
2 tsp lemon Zest
4 Green Onions, Thinly Sliced
2/3 Cup Chicken Broth
2 Tbsp Asian Fish Sauce
2 Tbsp Fresh Mint, Chopped
Rice

Prepare Rice according to package.

Season the chicken generously with salt and pepper. In a wok or a large frying pan over high heat, warm the oil. Add the chicken and stir-fry until golden and nearly cooked through, 3-4 minutes. Add the garlic, ginger, lemon juice, lemon zest and half the green onions and stir fry until fragrant, about 30 seconds.

Add the broth and fish sauce to the pan. Reduce heat to medium, and simmer until the chicken is opaque throughout and the sauce is slightly reduced, 2-3 minutes. Sprinkle with the remaining green onions and mint and serve with rice.
*From Simple Suppers by Williams-Sonoma

Thursday: Herbed Turkey Meatballs With Mash Potato and Broccoli

6 Medium Potatoes, peeled and cubed
1 Tbsp unsalted Butter
4 Tbsp milk

1 Head Broccoli, Washed and Florets cut into bite size pieces

1Tbsp Unsalted Butter
1/2 Cup Yellow Onion, finely Chopped
1 Small Rib of Celery, Chopped
1 lb Ground Turkey
1 Cup Bread Crumbs
1 Egg
2 Tbsp Fresh Oregano (Use less if using dry)
Salt and Fresh Ground Pepper
2/3 Cup Orange Juice
1 Cup Fresh or Frozen Cranberries
1 /4 Cup Sugar

Put Potatoes on oil.

Preheat oven to 425 degrees and lightly oil a rimmed baking sheet. In a large frying pan, over medium-high heat, melt the butter. Add the onion and the celery and saute until soft, about 4-5 minutes. Spoon into a bowl and let cool, and set the frying pan aside. Add the turkey, bread crumbs, egg, oregano and a 1/2 tsp each of salt and pepper to the cooled onion mixture. Mix gently and thoroughly with hands. Shape mixture into 12 meatballs and arrange on the prepared baking sheet.

Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the frying pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2-3 minutes.

Peirce potato with fork. When tender, drain. Add 1 Tbsp of butter and 4 Tbsp milk. Mash. Add salt to taste.

Steam broccoli until tender-crisp.

Serve together with Cranberry sauce on top of meatballs.
*Meatball Recipe from Simple Suppers by Williams-Sonoma

Friday: Double Cheeseburgers with Sweet Potato Fries

1 Bag Frozen Sweet Potato Fries
1 lb Ground Beef
1 Tbsp Worcestershire Sauce
2 Tsp chili-garlic sauce
1/2 Tsp salt
1/2 Cup Freshly Grated Parmesan
1/2 Cup of grated cheddar, or feta, or thin slices of brie.
4 Hamburger buns
Burger Toppings as you like.

Prepare sweet potato fries as recommended on package.

Crumble meat into a bowl. Add Worcestershire sauce, chili-garlic sauce, salt and Parmesan cheese. Using your hands gently mix together and pat into 8 think patties. Scatter cheddar (or other cheese) over 4 patties, top with remaining patties and press together to seal. Gently pat down burgers, and to prevent puffing int he middle, use thumb to make a shallow depression in the middle of each. Heat pan with oil and cook evenly, about 7b minutes on each side.

Top how you like it, serve with fries.
*Burger recipe from Chatelaine Magazine

Shopping List March 26-30

Produce:
3 Cups Green Beans
2 Plum Tomatoes
6 Medium Size Potatoes
1 Head Broccoli
Garlic
Ginger
Celery
1 Lemon
6 Green Onion
1 Yellow Onion
Fresh Mint
Fresh Oregano
Fresh Basil


Bakery:
4 Hamburger Buns
Bread Crumbs


Meat:
1 lb Ground Beef
12 Skinless Chicken Drumsticks
1 1/2 lb Boneless Skinless Chicken Breast
1 Package Ground Turkey


Dairy:
Parmesan Cheese
Cheddar or Feta or Brie
Milk
Unsalted Butter
Egg


Pantry:
Worcestershire Sauce
Chill-Garlic Sauce
Salt
Pepper
Liquid Honey
Cider Vinegar
Herbs de Provence (in spice aisle)
Kraft Sundried Tomato and Oregano Dressing
Peanut or Canola Oil
Olive Oil
Asian Fish Sauce
Sugar
Rice
Orange Juice
Penne
Pine Nuts
Red Pepper Flakes
Dry White Wine


Frozen:
Sweet Potato Fries

Menu for March 19 to 23

NOTE: Here is the menu - I will do the grocery list up as soon as I can and try to post tonight so you will have it for the morning. At least this way you can decide if you want to cook along with us this week or start making your own list and not have to wait on busy old me! :) ~ Erika

I love being adventurous about food. I think cooking a variety of foods can be a doorway to learn about cultures, chemistry, pleasure, animals, plants, math, and so many other things. So I really hope to inspire my kid to diversify his palate as he gets older. That being said, trying to do something new every night can be, well, exhausting. So this week's menu is going to include a repeat recipe from a previous week and one of my staple recipes. I also encourage you to substitute recipes from the week's menu with your own family go to recipes. Just remember to edit the grocery list accordingly. 

I received a copy of the Looneyspoons cookbook for my birthday recently, so I am going to include a recipe from that as well. If you are interested, this is a pretty good cookbook for people concerned about health and their waistline. You may have seen their show; the two sisters make healthy versions of recipes and have a smack down with the original version to see if they can win over the taste buds of the judges. It is fun to watch and the cookbook has the same punny sense of humour. It is also full of health tips about food so it is an interesting book beyond the recipes. 

The staple recipe I referred to above is my Caesar Salad recipe. I got this from a dear friend who I have long since lost contact with, but every time I make this recipe I think of her. Yet another wonderful thing about cooking; the memories special meals and recipes can create. 

Monday

Caesar Salad by itself or with your choice of chicken or shrimp

The original recipe includes a raw egg yolk and I have made it using that many times, but with a small child in the house we stopped doing that, it still tastes fantastic. There is a way to sort of par boil your egg to make it safe to use called 'coddling' .  Try the 'adult' version for a dinner party.

Ingredients

1/2 tsp salt

1 tsp pepper

1-3 garlic cloves minced or pressed (3 is A LOT of garlic I usually use 1)

1 tsp anchovy paste (deli section in grocery store)

1tbsp dijon mustard

1tbsp lemon juice (1/2 lemon)

1 tsp worcestershire sauce

1tsp red wine vinegar

1/3 cup olive oil plus 1 tbsp

1/3 cup parmesan cheese shredded or use a vegetable peeler to make big ribbons

Romaine lettuce washed and torn into large bite size pieces.

Rotisserie Chicken cut into pieces or Shrimp (cooked or cook yourself)

1 Loaf crusty bread

To make croutons: Chop  bread in to crouton size hunks, toss in 1 tbsp of olive oil and place on a baking tray at 350 for 15 min or until golden and crunchy.

For salad:

Mix all the dressing ingredients with a whisk or a fork.

Toss 1/2 dressing with romaine. See if it's enough before you add the rest. I find this amount of dressing can really do two full salads.

Add the chicken or shrimp (if using) and top with parmesan

Tuesday

Breakfast for Dinner and fruit salad

I recently read that if your preschoolers aren’t eating vegetables, not to worry too much as long as they are eating fruit because many of the same nutrients can be found in fruit, so if your kids need a break from the green stuff, try a nice fruit salad with this supper.

Ingredients:

Eggs any way you like them!

Bacon, ham or sausage

fruit salad (store bought or make your own)

toast

Wednesday

Spinach Feta Quiche

Here's the Link to the Recipe ... ignore all the stuff about making pastry and use frozen pie crusts. Also - make double! This is a recipe for just 2 people and if you have a bigger family you will want more and if you don't, this is delicious enough to have extra for seconds or lunches... Also don't be afraid to add stuff. I use olives.

Thursday

Pad Thai

Because it is one of my husband’s favs and I am trying to do less meat when I can. This was on a previous week's menu plan as well. If you didn't like it, maybe this is one to swap, if you did, then maybe try incorporating some ideas like the ones I posted about here and have your child help out! Here's the link to the recipe.

Friday

Nachos

Who doesn't love nachos for a Friday night! This is from my new cookbook and will be the first time I have tried it too. Macho Nachos From Looneyspoons

Shopping list for March 19 Menu

Groceries


Spices, oils, dry goods, condiments
salt
pepper
dijon mustard
worcestershire sauce
red wine vinegar
olive oil
reduced-sodium taco seasoning (not sure this is available In St. John's so I may just get the usual)
2 cups medium salsa
8 ounces dried wide, flat rice noodles
soy sauce or fish sauce
chili sauce, such as Sriracha
dark-brown sugar
vegetable oil
2 tablespoons roasted salted peanuts, chopped

Canned Goods
1 can (19 oz/540 mL) no-salt-added white kidney beans,
1 can (4.5 oz/127 mL) diced green chiles

Produce
lemon
4 limes
garlic
romaine lettuce
fresh spinach leaves 
2 red bell pepper
frozen green sweet peas, thawed
3 large avocados
red onion
cilantro
fresh ginger   (2 cups worth when sliced)
small mint leaves   
summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
iceberg lettuce
2 bunches green onions
black olives (optional)
cilantro
1 package (14 ounces) firm tofu
2 medium carrots, peeled and shredded

Dairy Case
anchovy paste (usually in a refrigerated tube in a box in the same area as butter)
1 cup old (sharp) cheddar cheese (4 oz/120 g)
1/3 cup parmesan cheese
Dozen Eggs
crumbled feta cheese  1/3 cup   
heavy cream or milk   
large eggs     
unsalted butter
2 cups light (5%) sour cream (I might sub Greek style yogurt)
1 pkg (8 oz/250 g) light garden vegetable cream cheese (such as Philadelphia brand)

Meat
Rotisserie Chicken cut into pieces or Shrimp (cooked or cook yourself)
Bacon/ Ham/ Sausage (your choice)

Bread
Loaf crusty bread for croutons
bread or English muffins for toast to accompany eggs and bacon

Menu March 12-16

I want to begin by thanking you all. My children are fighting, crying and generally going mad, and I am in the office on my computer. "I HAVE to do the menu" I sing as I trot down the stairs to peace. Menu planning is helping me to keep my sanity in ways that I never expected.

This week I have included some recipes we have already done with a few new ones. Be sure to check your pantry and cross off ingredients you have already. And remember to send us your comments on meals you have really enjoyed so we can be sure to include them again in upcoming weeks.

Monday: Sesame Chicken with Sugar Snap Peas (from Williams-Sonoma Simple Suppers)
Rice
Skinless Boneless Chicken Breast, cut into thin strips (1 1/2 lb)
Salt and fresh ground pepper
Sesame Seeds (3 Tbsp)
Peanut Oil (3 Tbsp)
Red Bell Pepper (1, cut in strips)
Sugar Snap Peas (1/2 lb)
Garlic (3 cloves)
Chicken Broth (2/3 cup)
Soy Sauce (3 Tbsp)
Rice Vinegar (2 Tbsp)
Asian Sesame Oil (1 Tbsp)
Fresh Cilantro, chopped (optional)

Prepare rice as described on package

Season the chicken with salt and pepper, then sprinkle with sesame seeds, coating evenly and patting firmly to adhere to the meat.

In a wok (or large frying pan) over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3-4 minutes. Using a slotted spoon, transfer chicken to a plate. Add the bell pepper, sugar snap peas and garlic and stir fry just until the vegetables are barely tender crisp, 1-2 minutes.

Return the chicken to the pan and add the broth, soy sauce,vinegar and sesame oil. Reduce the heat to medium and simmer until chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes. Divide the chicken and vegetables among shallow bowls filled with rice. Sprinkle with cilantro.

Tuesday: Penne with Basil and Pine Nuts (from Williams-Sonoma Simple Suppers)
Salt and Fresh Ground Pepper
Penne (1lb)
Pine Nuts (1/3 Cup)
Olive Oil (6 Tbsp)
Fine Bread Crumbs (1 Cup)
Garlic (3 cloves)
Dry White Wine (1 Cup)
Red Pepper Flakes (1/4 Tsp)
Parmesan Cheese, freshly grated (1/4 lb)
Fresh Basil Leaves, slivered(2/3 Cup)

Cook the Pasta according to package directions.

Meanwhile, in a large saute pan over medium-high heat, toast pine nuts, stirring often, until fragrant and golden, about 2 minutes. Transfer to a small bowl. Add 1 Tablespoon of the oil to the pan, add the bread crumbs, and toss until golden, 1-2 minutes. Add to the bowl with the pine nuts and stir to mix. Reduce the heat to medium and add 1 tbsp of the oil to the pan. Add the garlic and saute until fragrant, about 30 seconds. Stir in wine and red pepper flakes, brink to a boil and simmer until slightly reduced, about 2 minutes.

Add the hot pasta along with the remaining 4 tablespoons of oil to the wine sauce in the pan and toss to coat the pasta. Add the bread crumb mixture, and cheese, and the basil and toss to combine. Season with salt and pepper. Divide among shallow bowls and serve.

Wednesday: Butternut Squash Soup (from Chatelaine Magazine)
Butternut Squash (1 Large), peeled, seeded and but into large pieces
Onion, 1 large, chopped
Apple, 1 large, cored, peeled and cut into chunks
Low Sodium Chicken Broth, 2 900ml cartons
Curry Powder, 1 Tbsp
Fat-Free Sour cream, 1/2 Cup

Put squash, onion, apple and chicken broth into a large saucepan and set over high. Bring to a boil, then reduce heat to low. Simmer, covered, until squash is very soft, about 20-30 mins.

Puree soup in batches in a blender or food processor until smooth. Return to saucepan and stir in curry powder and sour cream until thoroughly combined. Season with salt and pepper. Serve with crusty bread.

Thursday: Spelt Pancakes with Sausage and Fruit Salad
Breakfast Sausage
Fruit Salad
Maple Syrup

Whole Spelt Flour (2 Cups) *you can get this in the health food section of your store, or at Bulk Barn.
Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Salt (3/4 Tsp)
Milk (1 3/4 Cups)
Unsalted Butter, melted (2 Tbsp)
Vanilla (2 Tsp)

Fry Sausage until cooked though. Set aside.

Melt Butter. Put all pancake ingredients in your blender and blitz. Heat non-stick frying pan or griddle, brush lightly with oil and ladle pancakes onto hot surface. When bubbles appear, flip. Serve with maple syrup, sausage and fruit salad.

Friday: Turkey Burgers with Sweet Potato Fries

Sweet Potato Fries, frozen (1 Bag)
Ground Turkey (or chicken) (1 package)
Stove-top stuffing for turkey (or chicken) (1 Package)
Oil Spray (such as Pam)
Hamburger Buns (6)
Favorite Burger toppings (I like mayo and cranberry on mine - try it - lovely!)

Prepare the fries as described on package

Combine the ground meat with stuffing. Form into patties. Heat frying pan and spray with oil. Once hot, cook burgers for about 10 minutes, flipping half way through. (Make sure burgers are white throughout and cooked).

Serve on buns with favorite toppings and fries.

Shopping List March 12-16

You probably have a lot of this in your cupboards already - check!!

Produce:
Red Pepper (1)
Sugar Snap Peas (1/2 lb)
Garlic
Cilantro (optional)
Fresh Basil leaves
Butternut squash (1 large)
Onion (1 large)
Apple (1 large)
Fresh Fruit Salad (prepared)


Bakery:
Bread Crumbs (soft)
Hamburger Buns (6)
Crusty Bread


Meat:
Boneless skinless chicken Breast (1 1/2 lb)
Breakfast Sausage (1 package)
Ground Turkey (or chicken)

Pantry:
Rice
Sesame Seeds
Peanut Oil
Olive Oil
Oil Spray
Low Sodium Chicken Broth (2 tetra packages, 1 can)
Soy Sauce
Rice Vinegar
Asian Sesame Oil
Penne (1 package)
Pine Nuts (1 package)
Dry White Wine
Red Pepper Flakes
Curry Powder
Whole Spelt Flour (2 Cups)
Sugar
Baking Powder
Salt
Pepper
vanilla
Stove-top Stuffing for Turkey (or Chicken)
Burger toppings:

Dairy:
Parmesan Cheese (1/4 lb)
Fat Free Sour Cream (1 container)
Milk (1 3/4 cup)
Unsalted Butter (1 Package)


Frozen:
Sweet Potato Fries

Menu for March 5th - 9th

I like to try to eat more vegetables than meat a la Michael Pollan's instructions in his great book: In Defence of Food.  I don't always succeed. This week I included one all veg recipe and the pizza is up to you. You can also switch the taco recipe for a black bean enchilada (recipe from a previous week) to make it vegetarian.  Hopefully these recipes will have something that will appeal to everyone.

Monday:

Fettuccine with Walnuts, Zucchini Ribbons, and Parmesan.

In this recipe I find the zucchini ribbons make the zucchini more palatable for kids and the Vegetable Resistors. This is a recipe that serves SIX so if you think that is way too much, cut down on the ingredients as required.

2 1/2 pounds small zucchini

1 teaspoon fleur de sel or coarse kosher salt

2 garlic cloves, pressed

2 anchovy fillets, minced (about 1 tablespoon) (optional but don't be afraid to try)

1/2 teaspoon (scant) dried crushed red pepper

1 pound fettuccine

1/3 cup extra-virgin olive oil plus additional for serving

3/4 cup walnuts, toasted, coarsely chopped

1 cup freshly grated Parmesan cheese, divided

1/2 cup (packed) thinly sliced fresh basil

1/4 cup (packed) chopped fresh mint

Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.

Meanwhile toast the walnuts:  There are two ways to toast walnuts, they both work very well and they both require that one pays attention – walnuts go from being toasted to being burnt fast!

In the Oven

Preheat oven to 375°F. Lay walnuts on a baking sheet (you can line it with foil or parchment paper for easy clean-up). Roast walnuts until they start to brown and smell toasted, 5 to 10 minutes.

On the Stove

Heat a large frying pan over medium high heat. Add walnuts to the hot, dry pan and cook, watching constantly and stirring frequently, until walnuts starts to brown and they smell toasted, about 5 minutes.

Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Serve with remaining cheese.

* Recipes modified from epicurious.com and http://localfoods.about.com/od/preparationtips/qt/How-To-Toast-Walnuts.htm

Tuesday

 Asian Chicken Salad with Roasted Peanuts

This is a Busy Mom quickie. I have a couple of recipes like this that I use. Buy a Rotisserie Chicken on the way home from work and dress it up like this:

3/4 cup bottled Asian-style dressing (your choice!)

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh ginger

1 6-ounce package baby spinach leaves

2 cups mixed sliced red, yellow and green bell peppers

1 2- to 2 1/2-pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)

1/2 cup honey-roasted peanuts

1 mango, peeled, pitted, sliced (frozen, bottled, or canned mango will do fine here too)

Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.

If Asian isn't your thing you could sub romaine lettuce and caesar dressing and add fresh parmesan and homemade croutons for a quickie Chicken Caesar Salad.

Wednesday

Tacos

This is something I throw together when it is the end of the week and my fridge and cupboards are starting to be a little bare. Left over peppers, left over lettuce, left over onion, and leftover tomatoes... this is a good way to use up the vegetables in your fridge from your other recipes.

The amounts below are merely suggestions; it really depends on what is left in your fridge, how big your family is and everyone's tolerance for spice so adjust as you go.

Here’s the gist of it:

Ingredients:

½ pound Ground beef

½  onion chopped

½ green pepper

½ red pepper

1 tsp garlic powder

1tbsp cumin

1tbsp chili powder

Lettuce shredded or chopped

Tomatoes, chopped

Avocado

Grated cheese

Flour tortillas

Salsa

Greek yogurt or sour cream

Fry lean ground beef in a pan with chopped onion and peppers. Add garlic powder, cumin, chili powder to taste (start with a teaspoon at a time and work your way up). I also throw in a little salsa once the meat is browned.

Meanwhile chop lettuce, tomatoes, avocados and anything else you like. Grate your favourite cheese, I like cheddar or mozza.

Put out all the toppings and meat on the centre of the table in bowls or on a cutting board and let everyone dig in and build their own using soft fajitas or hard taco shells if you prefer.

Serve with salsa and sour cream or my favourite: Greek Style yogurt.

I sometimes serve Tortilla Chips with this and you could put all the toppings on a bed of lettuce if you wanted make a taco salad version.

Thursday

Naan Bread Pizzas

Easiest pizza crusts ever! I keep these frozen in my fridge all the time. This is another 'wing it' recipe. My favourite version is to toss grape tomatoes in herbes de Provence and broil until they pop. I crush with the back of a spoon for a pizza sauce, add some caramelized onion, fresh basil, pitted kalamata olives, and goat cheese, bocconcini or feta on to my store bought Naan bread. Then I bake it until everything is warm and melted in the oven. But that's a grown up version, for kids you need to pick what suits your child's tastes. Buy canned pizza sauce, mozzarella, and pepperoni and have a very straightforward version, or ask your kid what they want and then let them help you make the grocery list. Lots of things I have read say involving kids in the grocery shopping and cooking processes helps them be interested in trying new things.

Some other ideas: store bought basil or sundried pesto, peppers and steak, prosciutto and camembert with Portobello mushrooms and onion. (Fry toppings up first.)

I usually put the oven on 450 to 475 and put the Naan bread in by itself first to crisp it up before putting the toppings on.

Friday

Roast Chicken and vegetables

Modified from the Roast Chicken with Herb Butter recipe By Mark Bittman From the How to Cook Everything® app

Ingredients:

8 tablespoons butter

2 tablespoons chopped fresh dill, tarragon, parsley, thyme, or basil leaves or try a mixture

Salt and freshly ground black pepper

1 whole chicken, 3 to 4 pounds, trimmed of excess fat

½ cup dry white wine or water, plus more if needed

1 clove garlic, lightly smashed (optional)

Chopped fresh parsley or other herb leaves for garnish

For Veg:

•  New ruby potatoes

•  Carrots (preferably the smaller ones with the green tops)

Steps:

Heat the oven to 450°F. Use a fork or mini food processor to combine half the butter with the herb(s) and some salt and pepper. With your fingers, loosen the skin of the chicken wherever you can without tearing it and spread some of this mixture between skin and meat. Put a little in the chicken cavity and spread the remainder on top of the breast. Sprinkle the outside of the bird with salt and pepper.

Peel carrots and trim ends. Peel carrots to the point that they are a mostly uniform length and width so they will cook evenly and at the same speed. You may want to cut them to achieve this, but the whole carrots look pretty. :)

You can also cut the potatoes in half if you like them a little crispy.

Toss carrots and potatoes in a tablespoon of olive oil. Place on roasting pan. Half way through cooking the chicken put the vegetables in the oven alongside the chicken - about 30 minutes. Salt and pepper to taste.

Put the remaining butter in a cast‐iron skillet or roasting pan and put the pan in the oven. When the butter has melted and its foam subsided, add the wine and the garlic if you're using it. Put the chicken, breast side down, on a rack in the pan and return to the oven. Roast for 20 minutes, spoon some of the butter mixture over it, then turn the bird breast side up. (If, at any point, the pan juices are beginning to stick to the pan, add a little more liquid.) Baste again, then again after 10 minutes; at this point the breast should be beginning to brown (if it hasn't, roast for a few more minutes). Turn the heat down to 325°F, baste again, and roast until an instant‐read thermometer inserted into the thickest part of the thigh reads at least 155–165°F. Total roasting time will be under 1 hour.

Before removing the chicken from the pan, tip the pan to let the juices from the bird's cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest for about 5 minutes before carving. Garnish with minced herbs and serve with the pan juices.

·         Sometimes I find this recipe takes longer than the cooking time stated, so check the chicken carefully before serving. You may need to leave it in 10 minutes longer.

Shopping list for March 5-9

Misc:

½ cup dry white wine  (optional)

Bottle to get you through week (not optional)  ;)

Produce:

2 1/2 pounds small zucchini

Fresh herbs including basil, cilantro, mint, parsley, plus add your choice based on which variation you want to try for the chicken recipe: basil, chervil, thyme, tarragon, dill

baby spinach leaves

ice berg lettuce or romaine

2 each of green, yellow, and red peppers

tomatoes

new ruby potatoes

carrots (small with green tops preferably)

1 onion

1 mango, peeled, pitted, sliced (frozen, bottled, or canned mango will do fine here too) 

fresh ginger (freeze the leftovers for easy storing and grating later)

Dairy

fresh Parmesan cheese

cheddar or mozzarella for grating (for use on tacos)

Cheese for pizza? (mozzarella, goat cheese, camembert, feta – your choice!)  

butter

Greek style yogurt or sour cream

Spices and sauces:

extra-virgin olive oil

bottled Asian-style dressing (your choice!)

salsa

fleur de sel or coarse kosher salt

2 heads garlic

anchovy fillets or substitute anchovy paste

dried crushed red pepper

cumin

garlic powder

chili powder

Dry Goods

1 pound fettuccine

walnuts (whole or chopped)

flour tortillas and/or taco shells

honey-roasted peanuts (1/2 cup)

Packaged Naan bread

Meat

ground beef (1 pkg or 2 if you are serving more than 4 people)

rotisserie chicken, meat torn into bite-size pieces (about 4 cups)

1 whole chicken, 3 to 4 pounds (Free range and local are available at Belbin's but are not cheap)

Meat for pizza?

Pizza Toppings:

Add the items you want for your Thursday Naan bread pizza here: