WEEKLY MENU & SHOPPING LIST – WEEK 21-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , ,

MONDAY:

Herby Pasta

DINNER-PAL Herby Pasta

Herby Pasta

Basil, 1/2 cup roughly chopped
Tarragon, 1/2 cup roughly chopped
Yellow onion, 1 big minced
Cooking water from pasta pot, 1/2 cup
Butter 1 tbsp
Olive oil, 1/2 cup
Parmesan cheese, 1/2 cup grated
Calabresi pasta or spaghetti for 4 people

1. Melt butter and olive oil in a skillet and caramelize minced onions, for about 15 minutes until softened.

2. In the meantime, cook the pasta according to pack instructions.

3. Put the cooked onion and almost all herbs into a blender (save some herbs for garnishing). Add 1/2 cup of pasta cooking water and 1,5 tsp of salt. Blend until smooth.

4. Drain the pasta and stir in the herb sauce. Taste and add some olive oil and salt if needed. Serve with rest of the herbs and grated parmesan on top.

TUESDAY:

Mexican Beef With Tortilla Chips

DINNER-PAL Mexican Beef With Tortilla Chips

Mexican Beef With Tortilla Chips

Chillies 2-3 finely sliced (take seeds out)
Tomatoes, 2 cut into small cubes
Garlic, 2 crushed
Yellow onion, 1 minced
Canned tomatoes 2 cups
Canned corn, 1 cup
Greek yogurt, 2/3 cup
Minced beef, 600 g / 1,5 lb
Tortilla chips, 1 bag

Mexican spice mix, or make your own to your taste with ground paprika, chilli, cumin, cayenne

1. Put the canned tomatoes in a non-stick pan and cook on medium/high heat for about 10 minutes to reduce and soften the tomatoes.

2. In the meantime, fry the minced beef with onions for about 15 minutes. Season with salt, chillies, garlic and mexican spice mix to your taste. Stir in the corn and tomato sauce.

3. Heat up the tortilla chips and serve the beef on top alongside fresh tomato salsa and Greek yogurt. I always try to keep my shopping list to minimum but if you like, you can also serve guacamole and grated cheese and spice up with coriander.

WEDNESDAY:

Salad With Warm Goat Cheese And Dates

DINNER-PAL Salad With Goat Cheese And Dates

Salad With Goat Cheese And Dates

Baby spinach leaves, 4 handfuls
Chicory, 4 cut to mouth size pieces
Dates, about 10-15 halved and seeds taken out
Pistachio nuts, 1/3 cup roughly chopped
Goat cheese, 16 slices
Toast, 4 slices
Olive oil, 4 tbsp
Black ground pepper

1. Preheat oven to 225c/430F. Cut the toasts in 4 pieces and toast in the oven for 10 minutes. Then add a slice of goat cheese on each piece and allow cook until the cheese melts for another 10-15 minutes.

2. In the meantime, combine spinach and chicory leaves and divide them on plates. Once the goat cheese toasts are ready, arrange them on top of the lettuce, sprinkle with pistachio nuts and dates, and finish with a drizzle of olive oil and ground black pepper.

NOTE: If you don’t have goat cheese, also blue cheese or brie work perfectly well!

THURSDAY:

Fried Fish With Lemon & Parsley

DINNER-PAL Fish With Lemon And Parsley

Fish With Lemon And Parsley

Parsley, 2/3 cup finely chopped
Lemon, 2 of which 1 zest finely grated and 1 cut into wedges for serving
Olive oil, 2 tbsp
Butter, 2 tbsp
White fish e.g. sole, cod, perch 4 fillets
Green vegetables e.g. peas or broccoli for side

1. Start by cooking the vegetables for side as they’ll take longer than the fish. I steamed some broccoli on low heat and lid on, for about 15 minutes.

2. Mix the parsley, lemon zest and olive oil. Season the fish fillets with salt and then rub the parsley seasoning on both sides.

3. Melt butter on a non-stick frying pan until it starts to brown. Then cook the fish for 4-6 minutes per side, depending on the thickness of the fillet. Serve with lemon wedges and vegetables.

FRIDAY:

Zucchini Pancakes With Parmesan

DINNER-PAL Zucchini Pancakes With Parmesan

Zucchini Pancakes With Parmesan

Zucchinis, 3 medium size grated / or blended
Eggs, 1-2
Grated emmental or other mild hard cheese to  your taste
All purpose flour, 1-2 cups
Parmesan cheese, grated for serving
Olive oil, 3 tbsp
Butter for frying

1. You can make these either in the oven using muffin trays  or one baking tray, or on a frying pan (I used frying pan). If you are using the oven, preheat it to 225 C / 430 F.

2. Grate or blend the zucchinis. Beat the eggs and stir in the grated zucchini, olive oil and grated cheese. Season with salt and add some flour stirring slowly. You’ll see how much of flour is needed from the consistency. The zucchinis have a lot of water in them, so you don’t necessarily need to add more water. The dough can be left quite thick, almost like oatmeal.

3. I noticed it took longer to cook these on frying pan than regular pancakes because zucchini takes time to cook, so I recommend using 2 skillets and making large but thin pancakes to speed up the cooking time. If using the oven, allow bake for about 20 minutes. Serve with grated Parmesan cheese on top.

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SHOPPING LIST:

Here is the list of key ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t always include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic and chilli flakes that are often used in the recipes – unless they are key ingredients and you need them remarkably more than usual.

Basil, 1/2 cup roughly chopped
Tarragon, 1/2 cup roughly chopped
Yellow onion, 2 big
Chillies,  2-3 small
Tomatoes, 2 big
Garlic, 2
Baby spinach leaves, 4 handfuls
Chicory, 4
Parsley, 2/3 cup finely chopped
Lemons, 2
Green vegetables e.g. peas or broccoli for side
Zucchinis, 3 medium size
Dates, about 10-15
Pistachio nuts, 1/3 cup roughly chopped
Canned tomatoes 2 cups
Canned corn, 1 cup
Eggs, 1-2
Grated Emmental or other mild hard cheese to  your taste
Parmesan cheese, 2/2 cup grated
Greek yogurt, 2/3 cup
Goat cheese, 16 slices
Minced beef, 600 g / 1,5 lb
White fish e.g. sole, cod, perch 4 fillets
Toast, 4 slices
Tortilla chips, 1 bag
Calabresi pasta or spaghetti  for 4 people

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WEEKLY MENU & SHOPPING LIST – WEEK 20-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , , ,

MONDAY:

Oven-baked Omelette

Yellow onion, 1 minced

DINNER-PAL Oven-baked Omelette

Oven-baked Omelette

Sweet pepper, 1/2 cut into thin slices
Button mushrooms, 1 cup thinly sliced
(Salami, 1/2 cup cut into small cubes – optional if prefer vegetarian friendly)
Eggs, 8-10
Cream or water, 2 tbsp
Chives  for serving
1. Preheat oven to 225 C / 430 F.

2. Heat some olive oil in a frying pan and cook the onion, mushrooms and sweet pepper for 5 minutes, until they start soften. If using salami, stir it in for couple of minutes too. Check the flavor and add more salt if needed.

3. Take four small oven pots with lids and butter them to avoid egg sticking. Beat the eggs and add 2 tbsp of cream or water. If you are not using salami, season the egg mix lightly with salt.

4. Divide the mushroom-salami mix into oven pots and pour the beaten egg over. Cover with lids and allow bake for 20-25 minutes until the egg is set. Please, note the eggs will rise and lift up the lids that might fall! Sprinkle omelets with chives and serve with fresh green salad or bread on side.

TUESDAY:

Cold Smoked Salmon With Warm Potato Salad

Chives,3 tbsp chopped

DINNER-PAL Smoked Salmon With Warm Potato Salad

Smoked Salmon With Warm Potato Salad

Small potatoes, about 15 washed and cut into 4 pieces
Grainy mustard, 3 tbsp
Cooking cream, 2 tbsp
Gherkins, 3 tbsp chopped
Vinegar, 1 tbsp
Mayonnaise, 3-6 tbsp
Cold smoked salmon, 400 g / 1/2 lb
Tabasco, 3 tsp

1. Cook the washed and chopped potatoes in salted water for 10-15 minutes until cooked and tender. Drain and set aside to cool off a bit.

2. In the meantime, mix mustard, cooking cream, gherkins, and vinegar. Once the potatoes are little warmer than room temperature, combine the dressing with potatoes and add enough mayonnaise to taste. Stir in some of the chives and leave the rest for sprinkling on top.

3. Serve the salmon with a drizzle of Tabasco sauce and the potato salad on side.

WEDNESDAY:

Pasta Salad With Feta And Sun dried Tomatoes

Rocket or baby spinach, 2 cups

DINNER-PAL Pasta Salad With Feta And Sundried Tomatoes

Pasta Salad With Feta And Sundried Tomatoes

Sun dried tomatoes, 8 cut into small pieces
Olives, 2/3 cup
Lemon, juice of 1/2 lemon
Pine nuts, 1/2 cup
Feta, 1 cup crumbled
Pasta, e.g. Gnocchi or Penne, 3 cups
Olive oil 5 tbsp
1. Cook the pasta according to package instructions, drain and let cool off.

2. In the meantime, toast the pine nuts in a small pan on medium-low heat for about 5 minutes until lightly golden, and let cool off. Prepare the salad dressing by mixing lemon juice, olive oil and a pinch of black pepper and salt to your taste.

3. Leave some of the rocket lettuce for decoration, and combine the rest of the salad ingredients. Decorate the salad with rocket leaves, drizzle with salad dressing and serve cold.

THURSDAY:

Breaded Cod With Carrot Fries

Carrots, 8 cut into pinky size sticks

DINNER-PAL Breaded Cod With Carrot Fries

Breaded Cod With Carrot Fries

Thyme, 2 tsp
Butter, 4 tbsp
Cod, 4 skinless fillets
Egg, 1 beaten
All purpose flour, 1 cup
Breadcrumbs, 1 cup
Sesame seeds, 3 tbsp
(Mayonnaise, lemon wedges, vinegar for serving- optional)

1. Preheat oven to 250 C /480 F.

2. Cover a baking tray with baking paper. Spread the carrot sticks and sprinkle with olive oil, salt and thyme. Bake in the oven until they are soft and lightly browned for about 25 minutes.

3. While the carrots are baking, season the cod fillets with salt and pepper. Take four plates and put flour in one, egg in the second, breadcrumbs and sesame seeds in third and leave the fourth plate empty. Roll each fillet in this order, first in flour, then egg and finally in breadcrumb mix until completely coated.

4. Melt butter in a large non-stick skillet until lightly brown. Then add the fish fillets and cook for about 5 minutes per side until golden on top and cooked through. Serve the fish with carrot fries and mayonnaise, vinegar or lemon of want some extra spice.

FRIDAY:

Quiche With Blue Cheese, Prosciutto And Dates

Dates, 12 halved and seeds taken out

DINNER-PAL Cuiche With Blue Cheese, Prosciutto And Dates

Quiche With Blue Cheese, Prosciutto And Dates

Yellow onion, 1 minced
Prosciutto, 4 slices
Blue cheese, 100 g / 4 oz crumbled
Cooking cream, 1 cup
Eggs, 2
Grated cheese, 1/2 cup
Ready to bake quiche crust 1

1. Preheat oven to 210C/415F.

2. Caramelize the onions on a frying pan. Then beat the eggs and stir in cooking cream, blue cheese and half of the dates.

3. Protect a oven dish with baking paper or butter and spread the dough evenly with your hands. Bake in the oven for 5 minutes and take out. Spread the blue cheese filling and arrange prosciutto slices on top. Then sprinkle with grated cheese and finish decorating with left over dates.

5. Bake in the oven for another 20 minutes until cooked through and serve warm with fresh salad.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Yellow onion, 2
Sweet pepper, 1/2
Button mushrooms, 1 cup thinly sliced
Chives,3 tbsp chopped
Rocket or baby spinach, 2 cups
Carrots, 8
Thyme, 2 tsp
Small potatoes, about 15
Lemon, juice of 1/2 lemon
Dates, 10-14
(Salami, 1/2 cup cut into small cubes – optional if prefer vegetarian friendly version)
Prosciutto, 4 slices
Cold smoked salmon, 400 g / 1/2 lb
Cod, 4 skinless fillets
Eggs, 13
Cream or water, 3 tbsp
Butter, 4 tbsp
Feta, 1 cup crumbled
Blue cheese, 150 g / 5 oz
Cooking cream, 1 cup
Grated cheese, 1/2 cup
Grainy mustard, 3 tbsp
Gherkins, 3 tbsp chopped
Vinegar, 1 tbsp
Mayonnaise, 3-6 tbsp
Tabasco, 3 tsp
Sun dried tomatoes, 8
Olives, 2/3 cup
Pine nuts, 1/2 cup
Sesame seeds, 3 tbsp
Olive oil 5 tbsp
Pasta, e.g. Gnocchi or Penne, 3 cups
Ready to bake quiche dough 1
All purpose flour, 1 cup
Breadcrumbs, 1 cup
Sesame seeds, 3 tbsp
(Mayonnaise, lemon wedges, vinegar for serving- optional)

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WEEKLY MENU & SHOPPING LIST – WEEK 19-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , , , , , , ,

MONDAY:

The Steak With Spinach

DINNER-PAL The Steak With Spinach

The Steak With Spinach

Garlic, 3 cloves crunched
Spinach, 1 big bag ready washed
Beef filet mignons, 4
Ground black pepper and salt

1. Take the meat to room temperature half an hour before cooking. Season with salt and black pepper.

2. Heat 2 tbsp of olive oil in a large pan and add the garlic. Allow them to cook for couple minutes to release its aromas. Then add the spinach and cook on low to medium heat stirring occasionally for about 10 minutes until it’s softened. Season with salt.

3. In the meantime, put a touch of olive oil on a frying pan and bring it to high heat. Fry both sides of the fillets first so that they get browned. Then lower the heat and cook for 5-15 minutes depending how well-done you like the meat (Note: this tender piece of meat is at its best when pink inside!) Serve immediately with freshly ground pepper on top and spinach on side.

TUESDAY:

Tomato Soup With Goat Cheese

DINNER-PAL Tomato Goat Cheese Soup

Tomato Goat Cheese Soup

Canned tomatoes, 3 cups
Garlic, 2 cloves crushed
Soft goat cheese, 1/2 cup
Chicken stock cube, 1 per 5 cups
Basil, 2 tsp
Croutons 1 cup

1. Put the tomatoes and garlic in a blender and blend until completely smooth. Transfer to a pan and bring to gentle boil.

2. Break the chicken stock cube and dissolve it to soup. Stir in the goat cheese and basil.

3. Taste and check the seasoning. Serve with ready or homemade croutons on top.

WEDNESDAY:

Halloumi Cheese Honey Melon Salad

DINNER-PAL Honey Melon Halloumi Salad

Honey Melon Halloumi Salad

Mixed crunchy salad leaves, 200 g
Honey melon, ½ cut in small cubes
Halloumi cheese, 350 g, cut into 1 cm/ ½ inch slices
All purpose flour 4 tbsp
Sesame seeds 2 tbsp
Mustard based salad dressing, 4 tbsp

1. To cook the halloumi cheese, first press the cheese slices in flour and sesame seed mix, then heat some olive oil in a non-stick skillet and fry for about 3-6 minutes on each side until they get golden brown. Keep the cheese slices warm for serving.

2. Cut the honey melon into cubes. In a large bowl, mix together the honey melon, salad leaves and the salad dressing.

3. Divide the salad on four plates. Arrange the warm cheese slices on side and serve immediately.

THURSDAY:

Roasted Fish With Tapenade And Couscous

Fish With Tapenade And Couscous

Fish With Tapenade And Couscous

Cherry tomatoes 8, sliced
Flat-leaf parsley ½ bunch , chopped
Black olive tapenade 4 tbsp
White fish fillets for 4 people
Chicken or vegetable stock
White wine ½ cup
Couscous for 4 people

1. Heat the oven to 200 C/ 400 F and season the fish with salt and pepper on both sides.

2. Then put onto an oiled baking tray and spread the tapenade over the fillets. Scatter with sliced tomatoes. Then drizzle with olive oil and the white wine. Bake in the oven for about 15 minutes until the tomatoes are sizzling and fish flakes easy.

3. In the meantime, prepare the couscous according to package instructions. Stir in1 tbsp of butter and chopped parsley. Serve the fish on top of the couscous and spoon the cooking juices over.

FRIDAY:

Thai Style Chicken

DINNER-PAL Thai Style Chicken

Thai Style Chicken

Mini corn, 1 cup cut into halves
Zucchini, 1 cut into mouth size pieces
Chicken, 4 breast fillets sliced
Red Thai curry paste, 3-4 tbsp
Coconut milk, 1,5 cups
Butter, 2 tbs
Rice for 4 people

1. Melt the butter in a pan and add the chicken. Allow to brown gently on high heat. Then lower the heat and season lightly with salt.

2. Add the curry paste and stir until the chicken is coated. Add the corn and zucchini and cook stirring for about 3 minutes on medium heat. Stir in the coconut milk and bring to boil to reduce slightly. Cover with a lid and allow cook on low-medium heat for 10-15 minutes until chicken and vegetables are cooked through.

3. In the meantime, prepare the rice according to package guidelines. Serve the chicken curry with rice.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Garlic, 5 cloves
Spinach, 1 big bag ready washed
Canned tomatoes, 3 cups
Mixed crunchy salad leaves, 200 g
Honey melon, ½
Cherry tomatoes 8
Flat-leaf parsley ½ bunch
Mini corn, 1 cup cut into halves
Zucchini, 1
Beef filet mignons, 4
White fish fillets for 4 people
Chicken, 4 breast fillets sliced
Soft goat cheese, 1/2 cup
Halloumi cheese, 350 g, 12 slices
Butter, 2 tbs
All purpose flour 4 tbsp
Sesame seeds 2 tbsp
Mustard based salad dressing, 4 tbsp
Chicken stock cube (1 per 5 cups)
Red Thai curry paste, 3-4 tbsp
Black olive tapenade 4 tbsp
Coconut milk, 1,5 cups
White wine ½ cup
Couscous for 4 people
Rice for 4 people
Basil, 2 tsp
Croutons 1 cup

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WEEKLY MENU & SHOPPING LIST – WEEK 18-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , , , ,

MONDAY:

Sole With Mango-Couscous Salsa

Mango, 1 cut into small cubes

DINNER-PAL Sole With Mango Couscous Salsa

Sole With Mango Couscous Salsa

Cucumber, 1 cut into small cubes (seeds cut off)
Red onion, 1/2 finely minced
Lemon or lime, juice of 1/2
Parsley or mint, 2 tbsp roughly cut
Sole, 4 without skin
Israeli couscous, 1 cup

1. Prepare the couscous according to package instructions. Drain and set aside to cool off.

2. Season the fish with salt and pepper. Heat some butter  on a skillet until it starts to turn brown and add the fish. Cook it on medium/high temperature for about 5 minutes/side or until cooked through. Let the fish get brown/little crusty first.

3.  In the meantime, cut the fruits and vegetables and combine them in a big bowl. Season the cooled couscous with lemon juice, salt and black ground pepper to your taste. Then add the couscous to the salsa.

4. Serve the fish with mango-couscous salsa on side.

TUESDAY:

Risotto With Carrots and Mushrooms

Yellow onion, 1 small finely minced

DINNER-PAL Risotto With Carrots And Mushrooms

Risotto With Carrots And Mushrooms

Button mushrooms, 1 cup thinly sliced
Carrots, 2 cut into small pieces (quarters)
Parmesan cheese, 1/2 cup grated for serving
Butter, 2 tbsp
Risotto rice (18 minutes), 2 cups
Chicken stock, about 6-8 cups

1. Melt the butter in a large pan. Add the onion and carrots, and cook for about 2 minutes, then add the rice and stir for another minute.

2. Add 3 cups of chicken stock, cover with lid and allow cook on medium heat stirring occasionally. After the chicken stock is almost absorbed, add another cup at the time. The total cooking time should be around 20 minutes.

3. In the meantime, heat some olive oil in a skillet and cook the mushrooms. Allow them cook on quite high heat so they can get crispy. Season with salt and black pepper.

4. When serving the risotto, scatter the mushrooms on top and season with grated parmesan.

WEDNESDAY:

Italian Turkey Sausage & Pineapple Pizza

Pineapple, cut into small pieces 1 cup

DINNER-PAL Italian Turkey Sausage Pizza

Italian Turkey Sausage And Pineapple Pizza

(Button mushrooms, 1/2 cup of slices – optional)
(Garlic, 2 cloves crushed – optional)
Tomato puree, 4 tbsp
Basil, fresh or dried 4 tsp
Italian turkey sausage, 4
Grated pizza cheese, 1 cup
Tortillas, 6-8

1. Preheat oven to 225 C / 425 F.

2. Heat some olive oil in a frying pan. Squeeze small finger tip sized pieces of the sausage and fry them for about 10 minutes until golden brown and cooked through.

3. Arrange the tortillas on baking trays protected with baking paper. Mix the crushed garlic and basil with tomato puree and spread it over tortillas. Then add the sausage, mushrooms and pineapple, and finish with grated cheese.

4. Bake in the oven for about 10-15 minutes until the cheese has melted. Serve with fresh salad on side.

THURSDAY:

Greek Salad

Tomatoes, 4 cut into wedges

DINNER-PAL Greek Salad

Greek Salad

Lettuce, 1 small
Cucumber, 1 cut into thick slices and halved
Red onion, 1/3 thinly sliced
Kalamata olives, 1/2 cup
Feta cheese, 1 cup ready cubes in herbs oil
Balsamico, 2 tbsp
Olive oil, 4 tbsp

1. Prepare the salad either on a large flat serving dish or individual plates. Start by arranging a layer of lettuce leaves on the bottom.

2. Then add the tomato and cucumber wedges, feta cheese and olives.

3. Mix the salad dressing in a cup by combining balsamico and olive oil.

4. Sprinkle salad with the dressing just before serving and finish with onion shavings.

FRIDAY:

Creamy Broccoli Pasta

Broccoli, cut into small mouth size bites

DINNER-PAL Creamy Broccoli Pasta

Creamy Broccoli Pasta

Garlic & Fine Herbs ready creamy sauce, 1 cup e.g. Boursin cuisine
Fusilli pasta, 450 g /1 lb

1. Put 1 tbs of olive oil in a pan and when heated up, stir in the broccoli. Allow cook for 2 minutes stirring all the time. Then add about 1/2 cup water to cover the bottom of the pan and cover with lid. Allow broccoli to cook in steam for 8-10 minutes stirring occasionally until it’s tender but not too soft. Season with salt and taste.

2. In meanwhile, cook the pasta according to package instructions.

3. Once the broccoli is cooked, stir in the fresh cream sauce with herbs and cook stirring until melted. Don’t boil.

4. Drain the cooked pasta and combine with creamy broccoli sauce. Serve with grated parmesan on top.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Mango, 1
Cucumber, 2 small
Red onion, 1
Lemon or lime, juice of 1/2
Parsley or mint, 2 tbsp roughly cut
Pineapple, 1/2
(Garlic, 2 cloves  – optional)
Tomato puree, 4 tbsp
Basil, fresh or dried 4 tsp
Yellow onion, 1
Button mushrooms, 1 1/2 cups
Carrots, 2
Tomatoes, 4
Lettuce, 1 small
Kalamata olives, 1/2 cup
Broccoli, 1
Sole, 4 without skin
Italian turkey sausage, 4
Grated pizza cheese, 1 cup
Parmesan cheese, 1/2 cup grated
Feta cheese, 1 cup of cubes in herbs oil
Butter, 2 tbsp
Garlic & Fine Herbs ready creamy sauce, 1 e.g. Boursin cuisine
Tortillas, 6-8
Israeli couscous, 1 cup
Risotto rice (18 minutes), 2 cups
Fusilli pasta, 450 g /1 lb
Chicken stock, about 6-8 cups
Balsamico, 2 tbsp
Olive oil, 4 tbsp

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WEEKLY MENU & SHOPPING LIST – WEEK 17-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , , , , ,

MONDAY:

Haloumi & Eggplant Burgers

DINNER-PAL Haloumi And Eggplant Burgers

Haloumi And Eggplant Burgers

Eggplant, 1 medium cut to 2 cm / 2/3 inch slices
Lettuce, 8 leaves
Haloumi cheese, 8 1 cm/ 1/2 inch slices
Multigrain bread rolls, fresh 8 pcs
Pesto sauce, 8 tsp

1. Preheat the oven to 225 C / 425 F.

2. Brush the eggplant slices with olive oil on both sides, season lightly with salt and spread them on a baking tray that is protected with baking paper. Roast the eggplants in the oven for about 20 minutes until they are softened and starting to brown.

3.  In the meantime, heat some olive oil in a skillet and fry the haloumi cheese on medium-high heat on both sides for about 3 minutes/side. They are ready when they get crispy and browned on the surface.

DINNER-PAL Haloumi And Eggplant Burgers

Haloumi And Eggplant Burgers

4. Take the bottom sides of the rolls and put a layer of lettuce on them. Then put a layer of warm eggplant slices on top of the lettuce, followed by haloumi cheese. Spread about a teaspoon of pesto on haloumi cheese and cover with the top side of the roll. Enjoy warm with cold potato salad on side.

TUESDAY:

Parmesan-Breaded Chicken With Salad

DINNER-PAL Parmesan Breaded Chicken

Parmesan Breaded Chicken

Mixed lettuce, 4 handfuls
Celery, small stick finely sliced
Baby plum tomatoes, 1 cup halved
Chicken breast fillets, 4
Parmesan cheese, 1/2 cup grated
Bread crumbs, 1/2 cup
Mixed herbs (tarragon, rosemary etc.) 1 tbsp
Plain flour, 1/2 cup
Egg, 1 beaten

1. Take four plates and set them in line – one with flour, second with egg, third with bread crumbs, herbs and Parmesan cheese and fourth empty.

2. Season the chicken fillets with salt on both sides. Then dip them first in flour, then in egg and finally in bread crumb mix until coated. Then set them aside to the fourth, empty plate.

3. Put olive oil in a large skillet, so that it’s coated and bring it to heat. Fry the chicken fillets first on both sides to get them crispy and browned. Then lower the heat, cover with lid and allow to cook for about 15-20 minutes until cooked through and liquids are clear.

4. In the meantime prepare the salad by combining mixed lettuce, tomatoes, celery and salad dressing. Serve the warm chicken fillets with side salad.

WEDNESDAY:

Cod With Peppers And Coconut Rice

DINNER-PAL Cod With Peppers And Coconut Rice

Cod With Peppers And Coconut Rice

Red onion, 2 medium, cut into wedges
Red sweet pepper, 1 thinly sliced
Yellow sweet pepper, 1 thinly sliced
Cod fillets, 4
Butter, 2 tbsp
Rice, for 4 persons
Coconut milk, 2 cups

1. Preheat oven to 180 C /350 F.

2. Heat some olive oil in a skillet and add the peppers and onion. Cook on medium heat, stirring occasionally, for 10 minutes until they have softened. Then set aside on a plate.

3. In the meantime season the cod fillets with salt and black pepper. Put 2 tbsp of butter in the same skillet where you cooked the peppers and bring to high heat. When the butter has browned, put the cod fillets to skillet for 1 minute, just to get brown color. Then arrange them on oiled or buttered baking dish and scatter the peppers and onions on top.

4. In the meantime, cook the rice according to package guidelines. When the rice is almost done, drain excess water out (some water left is okay). Add the coconut milk and bring to boil. Cook for further 2 minutes and check the seasoning. Once the rice is cooked, drain any coconut milk that is left. Serve the cod with peppers and onions on top and coconut rice on side.

THURSDAY:

Tortellini & Roasted Tomato Salad

DINNER-PAL Tortellini & Roasted Tomato Salad

Tortellini & Roasted Tomato Salad

Cherry tomatoes, 1 cup
Lemon, 3 tbsp of juice
Red onion, 1/2 of medium size minced
Parmesan cheese, 1/2 cup of shaved
Tortellinis, 450 g / 1 lb
Pesto sauce, 4 tbsp
White vinegar, 2 tbsp
Pine nuts, 4 tbsp

1. Preheat the oven to 250 C / 450 F. Put the tomatoes in a baking dish, sprinkle with olive oil and stir until they get coated. Season with salt and roast in the oven for 10-15 minutes until they are softened and starting to turn brown. Take out and let cool off.

2. In the meantime, take two pans and cook the tortellinis in one of them as instructed in the package (usually 3-5 minutes). Add the pine nuts in the smaller pan and toast for few minutes stirring occasionally until browned.

2. Mix the salad dressing combining white vinegar, pesto sauce and lemon juice. Pour it over the cooked and drained tortellinis and put them to fridge to cool off.

3. Once the tortellinis are cold (fridge temperature), combine them with the rest of the ingredients. Leave some Parmesan shavings and the pine nuts for sprinkling over.

FRIDAY:

Minute Steaks With Herb Butter And Veggie Fries

Flat leaf parsley, 2 tbsp of chopped
Garlic, 2 cloves crushed
Lemon juice 1 tbsp
Butter, 6 tbsp softened
Minute steaks 4, (approx. 120 g each)
Mixed vegetable fries (frozen), good quality 600 g / 1,5 lb

1. Preheat the oven to 225-250 C/425-450 F for the mixed vegetable fries. Bake them according to package instructions.

2. Take the meat out of the fridge to room temperature. Start with herb butter; put the lemon juice, butter, garlic and parsley in a food processor and blend until combined. Continue to blend while adding salt and pepper to taste. Transfer to a bowl and leave at room temperature to allow it to melt perfectly on the steak when serving.

3. To cook the steak, heat a frying pan over medium-high heat. Before adding the meat to the pan, season steaks lightly with salt and pepper and drizzle them with oil. Put the steaks on the pan and cook for 30 seconds on one side or until golden, then turn over and cook until golden again.

4. Remove from the heat and serve with a dollop of herb butter on top and the mixed vegetable fries on side.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.
Eggplant, 1 medium
Lettuce, small (8 leaves)
Mixed lettuce bag (4 handfuls)
Celery, 1 small
Baby plum tomatoes, 1 cup
Cherry tomatoes, 1 cup
Red onion, 3 medium
Red sweet pepper, 1
Yellow sweet pepper, 1
Chicory, 2
Flat leaf parsley, 2 tbsp
Garlic, 1
Lemon 1
Mixed vegetable fries (frozen), good quality 600 g / 1,5 lb
Haloumi cheese, 200 g/6 oz block
Parmesan cheese, 1 cup
Mozzarella cheese, 200 g / 6 oz
Butter, 7 tbsp
Egg, 1 beaten
Chicken breast fillets, 4
Cod fillets, 4
Minute steaks 4, (approx. 120 g each)
Multigrain bread rolls, fresh 8 pcs
Pesto sauce, 1 small jar
Bread crumbs, 1/2 cup
Mixed herbs (tarragon, rosemary etc.) 1 tbsp
Plain flour, 1/2 cup
Rice, for 4 persons
Tortellinis, 450 g / 1 lb
Coconut milk, 2 cups
Pine nuts, 4 tbsp
White vinegar 2 tbsp

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WEEKLY MENU & SHOPPING LIST – WEEK 16-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , ,

MONDAY:

Salmon With Fennel&Bacon Cake

Fennel, 1 large bulb finely minced

DINNER-PAL Salmon With Fennel & Bacon cake

Salmon With Fennel & Bacon cake

Asparagus, about 20-25 pcs
Bacon, 4 tbsp minced
Salmon fillets, 4
Salt, black pepper

1. Preheat the oven to 180 C/ 350 F. Season the salmon fillets with salt and pepper and arrange them in oiled oven dish. Bake in the oven for about 20-25 minutes until cooked through.

2. In the meantime, fry the minced bacon in a hot skillet for about 6 minutes, stirring all the time, until it’s crispy. Then remove it into a bowl.

3. Use the same skillet to cook the fennel. Start by adding some olive oil and cook stirring occasionally on medium heat until the fennel softens. This will take about 10-15 minutes. While the fennel is cooking, put the asparagus in a pan with water, so that they are just about covered. Season with salt, and allow cook on medium temperature for about 7 minutes until they have softened but not too soft.

4. When serving, use a small cup or a bowl to make “fennel cake” on each plate. Then sprinkle the cakes with bacon. Finally divide salmon and asparagus on plates and serve immediately.

TUESDAY:

Ceasar Salad With Avocado

DINNER-PAL Ceasar Salad With Avocado

Ceasar Salad With Avocado

Baby Romaine hearts, 8
Avocado, 2 sliced
Parmesan, grated 1/2 cup
Chicken breast fillets, 4 cut into 3 thinner fillets lengthwise
Walnuts, 1/2 cup chopped
Ceasar salad dressing e.g. Cardini’s Original, about 4 tbsp

1. Heat some olive oil in a skillet, season the chicken fillets with salt and black pepper and fry them so that they get some color first. Then lower the heat and allow cook for 10-15 minutes until they are cooked through. Set aside to cool off before cutting to thin slices.

2. Put the romaine heart leaves in a large bowl and season with Ceasar salad dressing (4-6 tbsp). Then sprinkle them with parmesan cheese and toss until they are lightly coated. Add the avocados and sliced chicken and combine carefully.

3.  Divide the salad mix on plates and finish with chopped walnuts.

WEDNESDAY:

Mozzarella Meatballs

DINNER-PAL Mozzarella Meatballs

Mozzarella Meatballs

Onion, small finely minced
Garlic, 1 clove crushed
Breadcrumbs, 1/2 cup
Water about 1/2 cup
Chilli powder, 2 tsp
Mixed herbs, 3 tbsp
Mixed peppers, 2 tbsp
Mozzarella, 220 g / 1/2 lb cut into small cubes
Minced beef, 900 g / 2 lbs
Fusilli pasta 450 g / 1 lb
Tomato pasta sauce, 1 jar

1. Preheat oven to 225 C /450 F.

2. In a large bowl, combine breadcrumbs and water, and stir in onion and garlic. Then season the minced meat with salt while it’s still as one flat piece (I find it easier this way than adding right amount of salt into a mixture). Add the seasoned minced meat, chilli powder, mixed herbs, mixed peppers and mozzarella cheese cubes into the bowl and stir until it feels like “dough”. Add some water if the dough is too thick.

3. Cover a baking tray with edges with baking paper and wet your hands with tap water. Use a table spoon to take minced meat dough and roll about table spoon sized meat balls. Keep wetting your hands under tap, so the dough is not sticking on your hands.  Bake the meat balls in the oven for about 10 minutes until cooked through (not pink inside).

4. In the meantime cook the fusilli according to package guidelines. Heat up the ready pasta tomato sauce in a large pan and once the meat balls are cooked stir them into the pasta sauce. Allow to cook for about 2 minutes and check the seasoning.

5. Combine the cooked and drained pasta with meat ball sauce and serve.

 

THURSDAY:

Lemony Pea Soup

DINNER-PAL Lemony Pea Soup

Lemony Pea Soup

Lemon, 1 zest and juice
Celery, 1 cup cut into small pieces
Peas, frozen 1 cup
Chickpeas, 1 cup drained
Onion, 1 finely minced
Garlic, 2 cloves finely minced
Chicken stock, 3 cups
Water, 1 cup
Cumin, 1 tsp
Butter, 4 tsp
(Crushed tomatoes in can, 1 cup, optional)

1. Melt the butter in a large pan and add garlic, onion and celery. Cook stirring for 3 minutes and then add the chicken stock and cumin (and crushed tomatoes if using).

2. Cover the pan with lid and allow cook for 15 minutes, or until celery is softened. Add the peas and chickpeas and bring to boil for couple of minutes.

3. Add the lemon zest and juice and check the seasoning before serving.

 

FRIDAY:

Spaghetti With  Creamy Pesto And Rocket

Rocket leaves, 1 cup
Pesto sauce, 1/2 cup
Mascarpone cheese, 4 tbsp
Spaghetti, 450 g / 1 lb
Parmesan shavings, 1/2 cup
1. Cook the spaghetti as advised in the package for about 8 minutes, then drain.

2. In the meantime, heat up the pesto sauce and mascarpone cheese in a large pan so that the cheese melts in.

3. Add cooked and drained spaghetti to the large pan and toss with pesto sauce until coated.

4. Just before serving, stir in the rocket leaves and scatter with parmesan shavings.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Fennel, 1 large bulb
Asparagus, about 20-25 pcs
Lemon, 1
Celery, 1 cup cut
Peas, frozen 1 cup
Chickpeas, 1 cup
Onion, 2
Garlic, 1
Romaine hearts, 4
Avocado, 2
Rocket leaves, 1 cup
Bacon, 4 tbsp minced
Salmon fillets, 4
Minced beef, 900 g / 2 lbs
Chicken breast fillets, 4
Chicken stock 3 cups
Mozzarella, 220 g / 1/2 lb
Parmesan, 1 cup
Mascarpone cheese, 4 tbsp
(Crushed tomatoes, 1 cup, optional)
Breadcrumbs, 1/2 cup
Fusilli pasta 450 g / 1 lb
Spaghetti, 450 g / 1 lb
Chilli powder, 2 tsp
Mixed herbs, 3 tbsp
Mixed peppers, 2 tbsp
Cumin, 1 tsp
Tomato pasta sauce, 1 jar
Pesto sauce, 1/2 cup
Walnuts, 1/2 cup
Ceasar salad dressing e.g. Cardini’s Original

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WEEKLY MENU & SHOPPING LIST – WEEK 15-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , ,

MONDAY:

Pasta With Clams

NDINNER-PAL Pasta With Clams

Pasta With Clams

Basil, 4 tbsp chopped
Garlic, 3 cloves finely sliced
Dry white wine 1 cup (optional)
Clams, 1 can peeled and cooked
Chilli pepper 2 tsp
Capellini for 4 people

1. Bring water to boil, season with salt and cook the capellini according to package instructions in a large pot. In the midway of cooking time, start preparing the clam sauce.

2. For the clam sauce ; heat some olive oil in a large skillet, then add the garlic and chilli, and once the garlic starts to soften, add the wine and bring to boil. Then lower the heat and add the clams with their broth from the can.

3. Allow to simmer for 5 minutes on medium heat. Then add the cooked and drained pasta into the sauce.

4. Taste and season with salt, black pepper, basil and a drizzle of olive oil and serve right away with grated parmesan cheese.

TUESDAY:

Jacket Potatoes With Tuna

Potatoes, 4 large
Celery, 1/2 cup cut into small pieces
Corn, canned and drained 1 cup
Tuna, 1 can (about 1/2-1 cup)
Creme Fraiche 1 cup or mayonnaise 2/3 cup
Chilli pepper, black pepper, salt
Butter, 4 tsp

1. Cut a cross on the skin of the potatoes, on top side. Put them in microwave oven proof dish and bake in the microwave oven for 20-25 minutes on 900W depending on the size of the potatoes.

2. In the meantime combine celery, corn, tuna and creme fraiche and season with chilli pepper, black pepper and salt to your taste.

3. Try the potatoes with a fork when baking to find out how much longer they need to be cooked. The softer, the better! Once they have about 1 minute left, put 1 tsp of butter and 1/2 tsp of salt on top of each potato.

4. When serving, divide the potatoes on plates, cut  open by deepening the cross mark so they “open up” but don’t cut all the way through. Serve the potatoes with tuna filling on top and with green side salad.

 

WEDNESDAY:

Warm Goat Cheese Salad

Chicory, 4 cut in 2 inch pieces
Mixed baby leaves 400g
Goat cheese, 4 large slices
Toast or white farmhouse bread, 4 slices
Walnuts, ½ cup roughly chopped
Dressing:
Dijon mustard 1 tbsp
White wine vinegar 2 tbsp
Olive oil 6 tbsp
1. Preheat broiler oven.

2. Place one piece of goat cheese on each slice of bread and broil for 6-10 minutes until the cheese is lightly melted.

3. Make the dressing by whisking olive oil, mustard and vinegar. Then season with salt and pepper to taste.

4. Arrange the lettuce on individual plates and drizzle a spoonful of dressing over each one.

5. Cut the toast/bread in half (two triangles) and place two pieces on each bed of lettuce. Decorate the plates by sprinkling walnuts on top.

 

THURSDAY:

Mushroom & Ricotta Spaghetti

Mushroom Ricotta Pasta

Mushroom Ricotta Pasta

Mushrooms, 450 g / 1 lb thinly sliced
Shallots, 2 finely minced
Garlic, 1 clove crushed
Parsley, 3 tbsp minced
Ricotta 1 cup
Spaghetti for 4 people

1. Heat some olive oil in a large skillet and add the garlic and shallots. Cook until they release the aromas and add the mushrooms. Allow cook, stirring occasionally for about 15 minutes, until cooked and soft. Season with black pepper and salt.

2.  In the meantime cook spaghetti according to package instructions.

3.  Add the ricotta cheese and parsley in the skillet with mushrooms and cook until the cheese melts. Once the spaghetti is cooked, drain it and mix with mushroom ricotta cheese, and serve immediately.

FRIDAY:

Breaded Turkey Steaks With Salad

Mixed baby leaves lettuce 400g
Lemon 1
Breadcrumbs 1 cup
Egg 1-2
Parmesan cheese, ½ cup grated
Tarragon 2 tbsp
Turkey steaks, thin 4-6

1. Mix breadcrumbs, parmesan cheese and tarragon in a large, flat plate. Break the egg on another plate.

2. Season the turkey steaks with salt and black pepper. Dip each one at the time first in egg, and then in the breadcrumb mix to get the steaks breaded all over.

3. Put enough olive oil to cover a  large non-stick skillet and fry the turkey steaks for 3-5 minutes on each side, depending how thick they are. The steaks are cooked through when the meat  is not pink when cutting into it.

4. Sprinkle the turkey steaks with lemon juice and serve with mixed baby leaves salad.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Fresh flat-leaf parsley, medium bunch
Garlic, 1
Basil, small bunch
Dry white wine 1 cup (optional)
Potatoes, 4 large
Celery, small
Corn, canned 1 cup
Chicory, 4
Mixed baby leaves 2 x 400g (1,5 lb)
Mushrooms, 450 g / 1 lb
Shallots, 2
Lemon 1
Creme Fraiche 1 cup or mayonnaise 2/3 cup
Butter, 4 tsp
Goat cheese, 4 large slices
Ricotta 1 cup
Parmesan cheese, ½ cup grated
Clams, 1 can peeled and cooked
Tuna, 1 can (about 1/2-1 cup)
Turkey steaks, thin 4-6
Chilli pepper
Tarragon 2 tbsp
Capellini for 4 people
Spaghetti for 4 people
Toast or white farmhouse bread, 4 slices
Walnuts, ½ cup roughly chopped
Dijon mustard 1 tbsp
White wine vinegar 2 tbsp
Olive oil
Breadcrumbs 1 cup
Egg 1-2

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WEEKLY MENU & SHOPPING LIST – W14-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , ,

Hello,
Here some dinner ideas for post-Easter week…. Time to skip the red meat, just some fish and simple & cheap vegetarian.

Happy Easter,
Dinner-Pal

TUESDAY:

Raviolis With Browned Butter And Pine Nuts

DINNER-PAL RAVIOLIS WITH BROWNED BUTTER AND PINE NUTS

Raviolis With Browned Butter And Pine Nuts

Fresh basil leaves, a small handful
Raviolis e.g. Spinach-Ricotta, 450 g / 1 lb
Butter, 4 tbsp
Pine nuts, 4 tbsp

1. Bring water to boil for raviolis. Start with roasting the pine nuts until golden for about 4 minutes and set aside.

2. Melt the butter and cook on medium heat, stirring until it start to bubble and turns light brown. Then combine the pine nuts with the butter.

3. Cook the raviolis according to package instructions, usually around 3-5 minutes depending on the size.

4. Divide the raviolis on (ideally warmed) plates and sprinkle over pine nut – butter sauce just before serving. Add some basil leaves to give fresh flavor to this simple dish.

WEDNESDAY:

Rustic Mozzarella Paninis

DINNER-PAL RUSTIC MOZZARELLA PANINI

Rustic Mozzarella Panini

Fresh basil, a small bunch
Tomatoes, 2 medium finely sliced
Mozzarella, 125 g / 1/4 lb
Prosciutto, 8 slices
Rustic baguettes, 4
Olive oil
Black ground pepper

1. Preheat the oven to 200 C/ 400F.

2. Slit the baguettes in two halves without cutting all the way through.

3. Open the baguettes and arrange mozzarella slices on top of bottom halves. Bake in the oven for about 10 minutes until the mozzarella is melted.

4.  Allow cool off for couple minutes and then put the prosciutto, tomato slices and basil leaves on top of mozzarella. Sprinkle both halves with olive oil and black pepper. Close the baguette and enjoy!

THURSDAY:

Peppery Salmon With Greens

Broccoli heads, 2 cups cut mouth size pieces

DINNER-PAL PEPPERY SALMON WITH GREENS

Peppery Salmon With Greens

Frozen peas, 1 cup
Peanuts, salted and roasted, 4 tbsp finely chopped
Butter, 2 tbsp
Salmon fillets, 4 pcs
Cayenne pepper, 2 tbsp
Black ground pepper, 4 tbsp

1. Preheat oven to 180 C / 350 F.

2. Spread some butter in a baking  dish and arrange the salmon fillets on top. Season the fish with salt, black ground pepper and cayenne pepper. Bake in the oven for about 15-20 minutes until flaky and cooked through.

3. In the meantime heat some olive oil in a large skillet and add broccoli heads. Stir few times and add 4 tbsp of water and cover with a lid. Allow cook on medium heat for 10 minutes, stirring occasionally. Add more water if the broccoli is not getting tender and starts to burn.

4. Once the broccoli is almost ready, add the peas and allow cook for another 2 minutes. Add the peanuts and season the mixture of green with salt. Serve the salmon with the greens on side.

FRIDAY:

Week End Cheese Salad

I used leftovers from during the week, so feel free to jazz this up…!

Crunchy mixed lettuce and rocket, 4 big handfuls

DINNER-PAL WEEK END CHEESE SALAD

Week End Cheese Salad

Garlic, 3 cloves
Mixed herbs seasoning, 3 tbsp (or left over fresh herbs)
Cheese, e.g. Gruyere and Cheddar, 200 g / 6 oz cut into small cubes
White bread, 4 slices cut into small cubes
Raisins, 2/3 cup
Olive oil

1. Heat some olive oil, 3-4 tbsp,  in a large skillet and add the garlic. Stir and allow to release its fragrance before adding the bread cubes and herb mix. Roast the bread cubes on medium heat, stirring occasionally for about 10-15 minutes until crunchy.

2. In the meantime, arrange lettuce on plates and sprinkle lightly with olive oil. Then combine cheese cubes and raisins with lettuce mixing gently.

3. Finish up by scattering the cooled croutons on top of the salad and serve.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Fresh basil leaves, a small bunch
Tomatoes, 2 medium
Broccoli heads, 2 cups
Frozen peas, 1 cup
Crunchy mixed lettuce and rocket, 4 big handfuls
Garlic, 3 cloves
Mixed herbs seasoning, 3 tbsp (or left over fresh herbs)
Raviolis e.g. Spinach-Ricotta, 450 g / 1 lb
Butter, 6 tbsp
Cheese, e.g. Gruyere and Cheddar, 200 g / 6 oz
Mozzarella, 125 g / 1/4 lb
Prosciutto, 8 slices
Salmon fillets, 4 pcs
Pine nuts, 4 tbsp
Peanuts, salted and roasted, 4 tbsp finely chopped
Rustic baguettes, 4
White bread, 4 slices
Raisins, 2/3 cup
Cayenne pepper, 2 ts

WEEKLY MENU & SHOPPING LIST –My Favourite Dinners

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , , ,

Hello!

Hope you are well.

As you may have noticed, I have done some small changes to Dinner-Pal website to improve recipe search and just to make it a bit easier to browse around. The biggest change is a new page, Recipes, where I have started to save recipes from my old posts in different categories such as Salads, Pasta, Chicken&Turkey etc.

When I first started with this blog, I wasn’t taking much photos of the meals, as I was often just sharing my dinner plans real-time, a week before actually cooking them. Therefore I’ll be cooking some of the already posted, great dinner recipes again and post them with pictures, which will hopefully help as well!

I have selected some of my ever changing favorite dinners from five different categories for this post. They can be found also from a new page About/My Favorite Dinners– until I find something new again!

Have a good weekend,

Dinner-Pal

MONDAY:

Polenta-Spinach Stuffed Peppers

DINNER-PAL polenta stuffed peppers

Polenta Stuffed Peppers

Fresh sweet peppers 4 pcs, cut into halves and seeded
Scallions sliced, 3 (optional)
Ricotta cheese, ½ cup
Parmesan cheese, grated 1/3 cup
Frozen spinach, defrosted and drained, 2/3 cup
Instant polenta 1 cup
Ready marinara tomato sauce e.g. Barillo Siciliana

1. Preheat oven to 200 C/400F. Toss the peppers in olive oil and put them to oven to cook cut-side down for 5-10 minutes, turning them half way through.

2. Spread half of the ready tomato sauce in a baking dish and arrange the peppers in the dish, cut-side up.

3. Cook the polenta according to package instructions; bring water to boil, add 2/3 tsp salt and whisk the polenta in, stirring constantly until thickened for about 4 minutes.  Stir in the spinach and ricotta cheese. Taste to check the seasoning (salt & pepper).

4. Stuff the pepper halves with polenta mix and top with the remaining tomato sauce. Scatter with parmesan cheese.  Bake until heated through for 5-10 minutes.

5. Sprinkle with fresh scallions before serving.

TUESDAY:

Shrimp With Charred Lemon And Zucchini

Fresh ginger 1 tsp, peeled and grated
Hot paprika 1tsp (If you don’t want spicy use 1/2 reg. paprika and 1/2 hot.)
Lemon , 1 thinly sliced
Zucchini, 1 cut in 2 1/2″ by 1/2 ” sticks
Fresh parsley  ¼ cup (Optional)
Shrimp, unpeeled about 600g/1 1/2 lbs
Olive oil ½ cup

White toast or chiapatta bread for side

1. Preheat broiler to 220c/425F. Use a sharp knife to devein shrimp, rinse and pat dry.

2. Whisk 1/4 cup of the olive oil, the ginger, paprika, salt and pepper in bowl.  Add 1/2 of the dressing to the bowl and toss shrimp.  Add lemon slices and zucchini to the remaining 1/4 sauce and toss, then spread on a large foil lined baking sheet. Broil until the zucchini and lemon are brown, 5-7 minutes.

4. Then add the shrimp and broil for about 3 minutes until they turn pink.

5. Whisk the other 1/4 of the remaining olive oil, the parsley and a pinch of salt in a small bowl.  Divide the shrimp, lemon and zucchini among plates and drizzle with parsley oil.  Serve with toasted bread.

WEDNESDAY:

Gnocchi With Bacon and Creamy Leek Sauce

Leek 1, sliced

DINNER-PAL GNOCCHI WITH BACON AND CREAMY LEEK SAUCE

Gnocchi With Creamy Leek Sauce

Garlic 2 cloves
Fresh thyme (optional) 1 tbsp
Bacon 6 streaky, chopped
Crème fraiche ¾ cup
Wholegrain mustard 2 tbsp
Gnocchi for 4 people
Olive oil 3 tbsp
Butter 1 tbsp
Salt and pepper ½ tsp
Parmesan cheese 4 tbsp, grated

1. Start by sautéing the leeks. Let 2 tbsp of olive oil and the butter melt on frying pan. Add the crushed garlic, thyme and leeks. Allow to sauté on medium heat for about 15 minutes stirring often.

2. In the meantime, fry the chopped bacon in a separate skillet with a little olive oil until crisp about 10 minutes. Add the mustard, crème fraiche and the leeks and cook for about 1 minutes.

3.  Cook the gnocchi according to the package instructions for about 4 minutes. Drain the gnocchi and combine it with the sauce. Serve with parmesan cheese.

THURSDAY:

Couscous Salad With Grapes And Feta

cropped-dinner-pal-couscous-salad-with-grapes-and-feta.jpg

Couscous Salad With Grapes And Feta

Flat-leaf parsley, ½ cup chopped
Red seedless grapes 1,5 cups
Lemon juice 4 tbsp
Walnuts 1 cup, toasted
Feta cheese, 1 cup crumbled
Couscous, 1 cup
Salt and pepper ½ tsp
Pita bread for side

1. Cook 1 cup of water, add the salt and pepper and the couscous. Remove from the heat and allow the couscous to absorb the water (about 8 minutes).

2. In the meantime, roast the walnuts with a little bit of olive oil. Halve the grapes and chop the parsley, squeeze fresh lemon juice.

3. Add the lemon juice to the couscous and once cooled off, combine it with  feta, parsley, walnuts and grapes. Sprinkle with olive oil and serve with pita bread.

FRIDAY:

Chicken In Creamy Shallot And Mushroom Sauce

DINNER-PAL Chicken in Creamy Shallot and Mushroom Sauce

Chicken In Creamy Shallot And Mushroom Sauce

Shallots 3, finely minced
Button mushrooms, 200 g / 1/2 lbs, sliced
Lemon juice, 2 tbsp
Fresh parsley, 3 tbsp minced
Cooking cream, 2/3 cup
Butter, 5 tbsp
Chicken breast fillets, 4 pcs cut in half lengthwise
Chicken or vegetable stock, 1/3 cup
Frozen potato noisettes 450 g / 1 lbs (alternatively you can offer rice or carrots)

1. Preheat oven to 200c/400F. Put the potato noisettes in an oven dish and cook in the oven according to the package instructions – usually for about 25 minutes until crispy.

2. In the meantime, season the chicken with lemon juice, salt and pepper. Melt the butter in a skillet until it’s foaming and add the minced shallots. Allow sauté on medium heat without browning for 2 minutes, then stir in the mushrooms and allow cook on medium heat for 2 more minutes.

3. Transfer the butter mixture into an oven dish (don’t wash the pan yet!) and add the chicken fillets. Roll them around couple times to get them “marinated” with the butter mixture. Then cover the dish with foil and cook in the oven for about 20 minutes until the chicken is cooked through.

4. Then transfer the chicken on a plate, so you can return all liquids (the mushroom and butter mixture) from the oven dish back into the pan you were using earlier. Add the chicken stock and bring into boil on high heat for about 1 minute. Then stir in the cream and boil again until the sauce is slightly thickened.

5. Put the chicken fillets back into the oven dish. Add the parsley into the sauce, check the seasoning, and pour it over the chicken fillets. Serve with potato noissettes/rice or carrots.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Fresh sweet peppers 4 pcs
Scallions , 3 (optional)
Lemon , 2
Zucchini, 1
Leek 1,
Garlic 2 cloves
Fresh thyme (optional) 1 tbsp
Flat-leaf parsley, ½ cup chopped
Red seedless grapes 1,5 cups
Shallots 3,
Fresh ginger 1 tsp, peeled and grated
Button mushrooms, 200 g / 1/2 lb
Shrimp, unpeeled about 600g/1 1/2 lbs
Chicken breast fillets, 4 pcs
Chicken or vegetable stock, 1/3 cup
Ricotta cheese, ½ cup
Parmesan cheese, grated 1/3 cup
Crème fraiche ¾ cup
Feta cheese, 1 cup crumbled
Cooking cream, 2/3 cup
Butter, 5 tbsp
Frozen spinach, defrosted and drained, 2/3 cup
Frozen potato noisettes 450 g / 1 lbs (alternatively you can offer rice or carrots)
Instant polenta 1 cup
Gnocchi for 4 people
Couscous, 1 cup
Ready marinara tomato sauce e.g. Barillo Siciliana
Hot paprika 1tsp (If you don’t want spicy use 1/2 reg. paprika and 1/2 hot.)
Wholegrain mustard 2 tbsp
Olive oil 3 tbsp
Walnuts 1 cup, toasted
Pita bread for side

Related articles

WEEKLY MENU & SHOPPING LIST – W12-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with , , , ,

MONDAY:

Pasta Salad With Tomatoes, Mozzarella And Basil

DINNER-PAL Pasta Mozzarella Tomato Salad

Pasta Salad With Mozzarella And Tomatoes

Cherry tomatoes, 2 cups halved
Fresh basil, 4 tbsp roughly chopped
Mozzarella, 150 g / 5 oz cut into small cubes
Small pasta, such as orzo or conchieglette 500 g / 1 lbs
Olive oil, salt, black pepper
1. Cook the pasta according to package instructions, for about 7 minutes. Then drain it, sprinkle with olive oil and stir to avoid it sticking together. Allow cool off, to slightly warm or room temperature.

2. While the pasta is cooling off, cut the tomatoes, mozzarella and basil.

3. Carefully combine all ingredients in a large salad bowl, season lightly with salt and pepper and serve.

TUESDAY:

Thai Prawns With Peanut-Corn Rice

DINNER-PAL Thai Prawns With Corn-Peanut Rice

Thai Prawns With Peanut-Corn Rice

Red Sweet Pepper, 1 small deseeded and very finely sliced
Canned corn, 1 cup
Peanuts, 1/3 cup finely chopped
King Prawns or Shrimp, 500g / 1lbs peeled, defrosted and drained
Coconut milk, 1,5 cups
Green Thai curry paste, 3 tbsp
Jasmine rice for 4 people

1. Heat 2 tbsp of olive oil in a pan and cook the sweet onion for about 5 minutes, until it starts to soften. Then add coconut milk and green Thai curry and allow cook on low temperature.

2. Cook the rice according to package instructions, for about 10 minutes.

3. When the rice is almost done, sprinkle the king prawns first with salt and then add them in the coconut sauce. Cook them for 3-4 minutes, until they are cooked through and turn pink.

4. Drain the cooked rice and stir in the corn and peanuts. Serve with Thai prawns on side or on top of rice.

WEDNESDAY:

Cappellachio With Pink Tomato Sauce

DINNER-PAL Cappellachio With Pink Tomato Sauce

Cappellachio With Pink Tomato Sauce

Garlic, 2 cloves crushed
Tomato cans, 2
Olive oil, 3 tbsp
Basil, 3 tsp
Red pepper flakes 2 tsp
Sugar 1 tbsp
Cooking cream, 1/2 cup
Cappellachio or Raviolis e.g. spinach-ricotta, 500 g / 1lb

1. Heat 3 tbsp olive oil on a large pan and add the garlic and red pepper flakes for 1-3 minutes. In the meantime, drain the canned tomatoes and make them smooth in a blender.

2. Add the smooth tomato sauce into the pan with garlic and allow cook and reduce on medium temperature for 15 minutes.

3. While the tomato sauce is cooking, bring salted water to boil for cappellachio in a large pot. To further avoid pasta sticking together, you can add some olive oil in the water. Don’t cook the cappellachio until the pink tomato sauce is ready.

4.  After the tomato sauce has cooked for about 15 minutes, add the cream and season with salt and basil, and add sugar to cut any bitterness. Taste and check the seasoning. Allow to simmer on low heat for further 5-10 minutes.

5. Cook cappellachio for about 3 minutes, drain and combine carefully and without too much stirring with the pink tomato sauce. Serve with fresh basil leaves and parmesan.

THURSDAY:

Tuna With Teriyaki Sauce And Spring Onions

DINNER-PAL Tuna With Teriyaki Sauce And Spring Onions

Tuna With Teriyaki Sauce And Spring Onions

Spring onions, 2 finely sliced
Asparagus  200 g / ½ lbs
Tuna steaks 4
Teriyaki sauce 1/3 cup
Sugar 1-2 tbsp
Water, 1/3 cup
Vegetable stock 2-3 cups
All purpose flour, 2/3 cup

1. Cut the tuna into 1,5 cm / ½ inch slices. Then season with salt and roll in the flour to get the slices coated.

2. Melt some butter in a large skillet and cook the asparagus on medium heat for about 10 minutes until tender. Season them with salt.

3. In the meantime, put teriyaki sauce, water and sugar into a small pot. Bring to boil and let reduce and thicken a bit. Taste to check the flavour and add more sugar if it’s too bitter.

4. Finally, when everything else is almost ready, heat some olive oil in a non-stick skillet, and fry the tuna slices so that they get some colour but don’t cook all the way through, so they don’t dry. This shouldn’t take more than 3-5 minutes.

5. Divide the tuna slices and asparagus on plates and pour some teriyaki sauce over the fish. For bigger hunger, make some Israeli couscous for side.

FRIDAY:

Beef And Tortilla Lasagna

DINNER-PAL Beef Tortilla Lasagna

Beef Tortilla Lasagna

Fresh parsley, 3 tbsp minced
Onion, 1 medium finely minced
Garlic, 2 cloves finely sliced
Minced beef  500g / 1 lb
Zucchini, 1 cut into small cubes or alternatively you can use 1 yellow sweet pepper cut into small cubes or a can of corn
Tomato cans 2, drained
Grated Emmental cheese 330 g / 11 oz
Mexican spice mix 1 bag (or make your own: chilli, cayenne pepper, oregano, paprika, cumin and salt)
Tortillas 8, cut into halves and quarters

1. Preheat oven to 220 C/425 F.

2. Fry the minced meat in a large skillet, and after it starts to brown, add the garlic, onion and zucchini. Allow cook for 5 more minutes until cooked through.

3. Stir in the drained, canned tomatoes and bring to boil.

4. Take a large baking dish and put a thin layer of sauce on the bottom. Then a thin layer of grated cheese on top of it and after that a layer of tortillas. You can use two layers of tortillas on top of each other to make the meal more filling. Then repeat the same and finish with a layer of cheese.

5. Bake in the oven for 20 minutes until the cheese has melted and bubbling. Serve with fresh parsley on top.

SHOPPING LIST:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Cherry tomatoes, 2 cups
Fresh basil, 4 tbsp
Red Sweet Pepper, 1 small
Garlic, 4 cloves
Spring onions, 2
Fresh parsley, 3 tbsp
Onion, 1 medium
Asparagus, 200 g / ½ lb
Zucchini, or alternatively you can use 1 yellow sweet pepper or a cup of corn
Tomato cans 4
Corn, 1 cup
Mozzarella, 150 g / 5 oz
Grated Emmental cheese 330 g / 11 oz
Cooking cream, 1/2 cup
King Prawns or Shrimp, 500g / 1lbs peeled
Tuna steaks 4
Minced beef  500g / 1 lb
Cappellachio or Raviolis e.g. spinach-ricotta, 500 g / 1lb
Jasmine rice for 4 people
Small pasta, such as orzo or conchieglette 500 g / 1 lb
Tortillas 8, cut into halves and quarters
Peanuts, 1/3 cup finely chopped
Coconut milk, 1,5 cups
Green Thai curry paste, 3 tbsp
Basil, 3 tsp
Red pepper flakes 2 tsp
Teriyaki sauce 1/3 cup
Mexican spice mix 1 bag (or make your own: chilli, cayenne pepper, oregano, paprika, cumin and salt)
Vegetable stock 2-3 cups
All purpose flour, 2/3 cup

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