WEEKLY MENU & SHOPPING LIST – W25-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Mozzarella Panini, Orzo-Cucumber-Feta Salad, Salmon With Chilli And Honey Butter, Spatzle With Bratwurst And Tomatoes, Thai Peanut Chicken June 13, 2013

MONDAY:

Rustic Mozzarella Paninis

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!

TUESDAY:

Thai Peanut Chicken

Zucchini, 1 small size cut into thin slices
Onion, 1
Lime, juice of 1
Frozen peas, ½ cup
Salted peanuts 1 cup
Chicken fillets for 4 people, sliced
Coconut curry sauce, 500g jar
Basmati rice for 4 people

1. Slice the chicken breast pieces into smaller strips, about 1cm in width.

2. Heat some olive oil in a pan and fry 1 peeled and finely chopped onion, until softened. Remove from the pan and set aside. Add some more olive oil in the same pan and fry the chicken strips until browned and cooked through.

3. Meanwhile, cook basmati rice, as per pack instructions.

4. Cut the zucchini into thin slices, and add to the chicken along with the coconut curry sauce, juice of lime, 1/2 cup peanuts, and a handful of peas. Return the onion to the pan. Stir through to combine, then simmer for 5 minutes until the zucchini is tender.

5. When serving, garnish the curry with crushed peanuts and serve with the rice on the side.

WEDNESDAY:

Orzo-Cucumber-Feta Salad

Cucumber 1 small
Flat-leaf parsley, ¼ cup chopped
Lemon juice 3 tbsp
Scallions, 3 sliced
Feta 1 cup crumbled
Orzo 2 cups
Salt and pepper
Olive oil 3 tbsp
Wholewheat bread for side

1. Cook the orzo according to the package directions. Drain, run under cold water to cool.

2. Combine the orzo with chopped cucumber, crumbled feta, flat-leaf parsley, sliced scallions, lemon juice, 3 tbsp of olive oil, and season with salt and pepper to your taste.

3. Serve cold or at room temperature on its own or with warm baguette.

THURSDAY:

Salmon With Chilli And Honey Butter

Chilli, 2 sliced and seeds taken out
Butter, 4 tbsp
Salmon, 4 skinless fillets
Honey, 2 tbsp
Wild rice or cold potato salad for 4 people

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.

3. Melt the butter in a pan and stir in honey and chilli. When the sauce starts to bubble, pour it over the fish fillets. Cook them in the oven for 15-20 minutes until cooked through.

4. In the meantime, prepare the side dish. Wild rice would be an excellent partner for the spicy fish but we happened to have cold potato salad ready and that worked well too.

FRIDAY:

Spatzle With Bratwurst And Tomatoes

Cherry tomatoes, 16
Bratwurst 8 pcs
Spatzle for 4 people
Mustard
Butter 2 tbsp

1. Heat some olive oil in a large frying pan and add the bratwurst. Cover with lid and allow cook, turning regularly for about 15-20 minutes. In the midway of cooking the bratwurst, add the cherry tomatoes.

3. In meanwhile, cook the spatzle following the package instructions.

4. When the spatzle is cooked and drained, mix the butter in and serve with bratwurst, mustard and tomatoes.

SHOPPING LIST / 4 SERVINGS:

Here is the list of ingredients you’ll need for this week’s recipes if you are cooking for 4 people. Please, note the shopping list doesn’t always include some basic cooking ingredients such as extra virgin olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour and Parmesan cheese for serving that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Cucumber 1 small
Flat-leaf parsley, ¼ cup chopped
Lemon juice 3 tbsp
Scallions, 3
Zucchini, 1 small size cut into thin slices
Onion, 1
Lime, juice of 1
Fresh basil, a small bunch
Tomatoes, 2 medium
Cherry tomatoes, 16
Frozen peas, ½ cup
Chilli, 2 sliced and seeds taken out
Feta 1 cup crumbled
Mozzarella, 125 g / 1/4 lb
Butter, 6 tbsp
Chicken fillets for 4 people
Prosciutto, 8 slices
Bratwurst 8 pcs
Salmon, 4 skinless fillets
Orzo 2 cups
Wholewheat bread for side
Basmati rice for 4 people
Wild rice or cold potato salad for 4 people
Spatzle for 4 people
Rustic baguettes, 4
Salted peanuts 1 cup
Coconut curry sauce, 500g jar
Honey, 2 tbsp
Mustard

Mahi Mahi with Tomato Basil Relish (fitnfabfoody.com)
{Recipe} Heirloom Tomato Guacamole Salad (swampscottfarmersmarketblog.wordpress.com)
orzo caprese salad (katierushing.wordpress.com)

WEEKLY MENU & SHOPPING LIST – WEEK 24-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Beef Ravioli With Sage, Chicken With Almond And Honey Crust, Cold Smoked Salmon And Avocado Sanwich, Pasta With Cherry Tomatoes And Basil, zucchini risotto June 6, 2013

MONDAY:

Cold Smoked Salmon, Avocado And Cucumber Sandwiches

Cold Smoked Salmon Avocado And Cucumber Sandwich

Cucumber, 1 small, thinly sliced
Avocado, 2 sliced
Cold smoked salmon, 8 slices
Mayonnaise, 8 tsp
Brown rye bread/or wholewheat bread, 2-3 slices/person

1. Spread mayonnaise on one side of the bread slices.

2. Arrange cucumber slices on top, then cold smoked salmon and finally avocado.

3. Finish with freshly ground black pepper or chopped chive, and serve.

TUESDAY:

Pasta With Cherry Tomatoes And Basil

Cherry tomatoes, 1 cup
Garlic, 4 cloves thinly sliced
Fresh basil, 1/2 cup chopped
Parmesan cheese shavings for serving
Olive oil, 5 tbsp
Pasta e.g. macaroni for 4 people, about 450 g / 1 lb

1. Cook the pasta according to package instructions .

2. In the meantime, heat 2 tbsp of olive oil in a large pan. Add the garlic for few minutes until it releases its fragrances. Then add the cherry tomatoes and continue cooking on medium heat, stirring occasionally, for 6-8 minutes. Season with salt to your taste.

3. Once the pasta is cooked and the cherry tomatoes have slightly softened and started cracking from skins, add the drained pasta into the pan with cherry tomatoes. Add the rest 2 tbsp of olive oil and chopped basil and mix gently. Serve immediately with parmesan shavings.

WEDNESDAY:

Chicken With Almond And Honey Crust

Broccoli, 1 cut to mouth size pieces
Chicken fillets, 4
Cooking cream, 1 cup
Butter, 1 tbsp
Honey, 4 tbsp of liquid
Bread crumbs, 1/2 cup
Almond flakes, 1/2 cup
Rice for 4 people

1. Preheat oven to 200C/400F. Combine bread crumbs, 2/3 of almonds, about 1/2 tsp of salt, melted butter and cooking cream in a bowl and let the bread crumbs to absorb the liquid.

2. Spread olive oil on a baking dish to avoid sticking. Arrange the chicken fillets in the baking dish and season with salt.

3. Spread honey on the chicken fillets, then breadcrumb-almond mix and top with the rest of the almonds for decoration. Bake in the oven for 20 minutes, until crust is turning golden and chicken is cooked through.

4. While the chicken is baking, prepare rice according to package instruction and steam the broccoli heads in little bit of water for 10 minutes. Serve the cooked chicken with rice and broccoli on side.

THURSDAY:

Zucchini Risotto

Zucchini, 2 small
Yellow onion, 1 medium minced
Risotto rice 2 cups
Chicken stock 5 cups
Butter 4 tbsp
Parmesan cheese, ½ cup grated

1. Melt 2 tbsp of butter in a large pan and add the onion. Allow it soften for 4 minutes, then add the rice and cook for another 3 minutes on low heat. Add the chicken stock and cover. Let the risotto cook on medium temperature for 20 minutes. Don’t forget to stir occasionally and add more water if the chicken stock evaporates too quickly.

2. Whilst the risotto is cooking, cut the zucchinis in 3 pieces and shave thin slices in lengthways. If you don’t have a very large skillet, you may want to cook the zucchinis in many patches.

3. Melt 1 tbsp of butter in a non-stick skillet and fry the zucchinis for about 3 minutes on both sides on quite high heat. They can get little brown!

4. Once the risotto is cooked, stir in Parmesan cheese and divide on four plates. Roll the zucchini slices on top.

FRIDAY:

Beef Raviolis With Sage

Sage, a handful of chopped fresh leaves
Garlic, 1 clove crushed
Butter, 4 tbsp
Parmesan cheese for serving
Beef raviolis, good quality 800 g / 2 lbs

1. Bring water to boil for the raviolis.

2. Melt butter in a large pan, add the garlic and allow soften for couple minutes. Then add the sage for 4 minutes on medium heat.

3. Once the raviolis are cooked (usually up to 3 minutes), drain them and combine with butter and sage. Remove the garlic, then drizzle with olive oil and serve with ground black pepper and parmesan cheese.

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SHOPPING LIST / 4 SERVINGS:

Cucumber, 1 small
Avocado, 2
Cherry tomatoes, 1 cup
Garlic, 5 cloves
Fresh basil, 1/2 cup chopped
Broccoli, 1
Zucchini, 2 small
Yellow onion, 1 medium
Sage, a handful of chopped fresh leaves
Cold smoked salmon, 8 slices
Chicken fillets, 4
Chicken stock 5 cups
Butter 9 tbsp
Parmesan cheese, 1 cup grated or shavings
Mayonnaise, 8 tsp
Cooking cream, 1 cup
Olive oil, 5 tbsp
Honey, 4 tbsp of liquid
Bread crumbs, 1/2 cup
Almond flakes, 1/2 cup
Long rice or Basmati for 4 people
Pasta for 4 people, about 450 g / 1 lb
Brown rye bread/or wholewheat bread, 2-3 slices/person
Risotto rice 2 cups
Beef raviolis, good quality 800 g / 2 lbs

Garlic Chicken & Zucchini (lisakwalker.wordpress.com)
Classic risotto recipe and caramelized onions (plus mushrooms and bacon) (bowenappetit.com)

WEEKLY MENU & SHOPPING LIST – WEEK 23-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Crunchy Eggplant And Mozzarella Gratin, Ravioli And Chicken Salad, Swordfish With Sage, Turkey Steaks With Thyme And Chickpeas, Two-Cheese Linguine May 30, 2013

MONDAY:

Ravioli And Chicken Salad

Chicken-Ravioli Salad

Rocket leaves, 4 handfuls
Cherry tomatoes, 1 cup halved
Raviolis (mozzarella & tomato or ricotta & spinach, 450 g / 1 lb
Sun dried tomato Tapenade, 4 tbsp
Olive oil, 2 tbsp
Chicken fillets, 4

1. Cook the raviolis according to package instructions, drain and mix with olive oil and tapenade until coated. Set aside to cool.

2. Cut the chicken fillets in half lengthwise to shorten the cooking time. Then season with salt and black pepper, and cook on frying pan for 12-15 minutes until browned and cooked through. Allow to cool before cutting chicken to slices.

3. Combine raviolis, chicken and cherry tomatoes and divide the salad on plates. Finish with rocket leaves before serving.

TUESDAY:

Crunchy Eggplant And Mozzarella Gratin

DINNER-PAL Eggplant And Mozzarella Gratin

Crunchy Eggplant And Mozzarella Gratin

Eggplants, 3 medium sliced
Tomatoes, 5 medium sliced
Basil leaves, a handful for serving
Thyme, 3 tbsp
Mozzarella 300 g /10 oz sliced
Grated Parmesan, 1/2 cup
Eggs, 2-3
Polenta, 2-3 cups
Tomato & olive paste e.g. Sacla Italia Olive e Pomodoro, 1/2 cup

1. Start by preheating oven to 250 C /450 F. Then sprinkle the eggplant slices lightly with salt and get the bottom of an oven dish oiled with olive oil.

2. Beat the eggs in a large bowl and combine dry polenta flour, thyme and 2 tsp of salt in another large bowl. Using your hands (yes, they will get messy but it will be quicker!) Dump a handful of eggplant slices in the egg, shake any dripping egg off and dip them in the polenta. Roll over until they are coated. Set aside to another plate and repeat until all eggplant slices are coated with polenta.

3. Put 2-3 eggplant slices leaning each other in the oven dish, then a slice of mozzarella and tomato. Repeat until the oven dish is filled. Spread some tomato & olive paste on top and sprinkle with parmesan cheese. Bake in the oven for 15-20 minutes until it starts to brown and get crunchy on top. Serve slightly cooled with fresh basil leaves sprinkled on top.

WEDNESDAY:

Swordfish With Sage

Fresh sage leaves, about 10-15
Lemon zest of 1 lemon grated
Small potatoes, washed and thinly sliced 600 g / 1,5 lb
Butter, 3 tbsp
Swordfish steaks, 4

1. Preheat oven to 250c/480F. Spread the potato slices in an oven dish, season with salt and touch of black pepper and sprinkle with olive oil. Mix the seasoning and olive oil well with the potatoes by using you hands. Bake in the oven for about 25 minutes, carefully turning potatoes over in midway of cooking.

2. In the meantime, season the fish with salt on both sides. Melt the butter in a skillet and add the grated lemon zest and sage. Allow them to release their fragrances and cook until they are turning little crispy.

3. Add the fish fillets on top of the sage and lemon mix, so that the fish will absorb the flavors and cook for 2-3 minutes per side until just about cooked through.

4. When the potatoes are slightly browned and cooked through, serve them with the fish, on side.

THURSDAY:

Two-Cheese Linguine

Two Cheese Linguine

Garlic, 1 clove halved
Parmesan, 1/2 cup grated
Soft Goat Cheese (Chevre), 2/3 cup
Cooking cream, 1 cup
Butter, 1 tbsp
Black ground pepper, 3 tsp
Linguine, 450 g / 1 lb

1. Bring water to boil for the pasta. Season with salt and cook the pasta according to package instructions, for about 10 minutes.

2. In meanwhile, rub the bottom of another pan with garlic and leave the garlic in the pan. Add the cooking cream and heat it up stirring constantly until almost boiling. Stir in the parmesan and goat cheese and continue stirring until they have melted. Don’t boil.

3. Once the pasta is cooked, drain it and stir in 1 tbsp of butter. Then take out the garlic from the cheese sauce and combine the sauce with pasta. Serve immediately with freshly ground black pepper on top.

FRIDAY:

Turkey Steaks With Thyme And Chickpeas

Thyme, 8 tsp
Tarragon, 4 tsp
Garlic, 4 cloves halved
Chickpeas from can, 2 cups drained
Butter, 4 tbsp
Turkey steaks, 4

1. Start by seasoning the turkey steaks; first with salt and then rub the steaks with thyme & tarragon mix until coated.

2. Heat some olive oil in a frying pan and cook the turkey steaks on medium heat for 7-10 minutes, depending on the thickness and turning over midway. To get the steaks slightly browned, start by cooking both sides on high heat and then lower the heat to medium/low. Once the steaks are cooked through, remove them and keep warm.

3. Add the butter to the same frying pan you were using for turkey and stir in the garlic once the butter has melted. Cook for 2 minutes before adding the chickpeas. Allow them to get warmed up, cooking them for another 2-3 minutes.

4. Put the steaks on plates or a serving dish and scatter with chick peas on top. For bigger hunger, serve couscous or fresh salad on side.

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SHOPPING LIST / 4 SERVINGS:

Rocket leaves, 4 handfuls
Cherry tomatoes, 1 cup
Fresh sage leaves, about 10-15
Lemon 1
Small potatoes, 600 g / 1,5 lb
Garlic, 5 cloves
Thyme, 14 tsp
Tarragon, 4 tsp
Eggplants, 3 medium sliced
Tomatoes, 5 medium sliced
Basil leaves, a handful for serving
Chickpeas from can, 2 cups drained
Butter, 8 tbsp
Parmesan, 1 cup grated
Mozzarella 300 g /10 oz
Grated Parmesan, 1/2 cup
Soft Goat Cheese (Chevre), 2/3 cup
Cooking cream, 1 cup
Eggs, 2-3
Chicken fillets, 4
Swordfish steaks, 4
Turkey steaks, 4
Sun dried tomato Tapenade, 4 tbsp
Polenta (flour), 2-3 cups
Tomato & olive paste e.g. Sacla Italia Olive e Pomodoro, 1/2 cup
Raviolis (mozzarella & tomato or ricotta & spinach, 450 g / 1 lb
Linguine, 450 g / 1 lb

Fried Ravioli With Marinara Sauce (sayverysweetthings.com)
Eggplant Bake with Tomato Cream Sauce (nourishedpeach.com)
Weekly Menu & Shopping List – Week 17-2013 (dinner-pal.com)

WEEKLY MENU & SHOPPING LIST – WEEK 22-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Asparagus, Blue Cheese, couscous, Grilled Sandwich, Haloumi Cheese, Pork, Sage, Salad, Salmon Coconut Soup, Vermicelli May 23, 2013

MONDAY:

Grilled Sandwich With Tuna & Corn

DINNER-PAL Grilled Sandwich With Tuna And Corn

Basil, a handful of fresh leaves
Sweet corn, 2/3 cup
Lemon juice, 1 tbsp
Canned tuna, 1 cup drained
Grated hard cheese, 4 tbsp
Mayonnaise, 1/2 cup
Sliced bread, 16 slices (-> makes 2 sandwiches / person)
Butter for frying

1. Combine sweet corn, tuna and mayonnaise in a bowl and season with a touch of chilli pepper.

2. Spread the tuna mix on 8 bread slices, sprinkle grated cheese evenly on top, add few basil leaves on grated cheese and cover with another slice of bread.

3. Melt enough butter to cover a large skillet and add the sandwiches when the butter is starting to brown. Put a weight e.g. a plate on the sandwiches and cook for 4-5 minutes per side until, the cheese has melted inside and the bread is crispy and lightly browned.

4. Cut the sandwiches in halves and serve immediately.

TUESDAY:

Asparagus And Haloumi Cheese With Balsamic Butter

Asparagus And Haloumi With Balsamic Butter

Asparagus, 300 g / 10 oz trimmed
Garlic, 3 cloves thinly sliced
Thyme, 3 tbsp
Haloumi cheese, 8-10 slices
Butter, 4 tbsp
Balsamic, 2-3 tbsp
Couscous, 1 cup
Vegetable stock

1. Melt the butter in a large skillet, add the garlic and let it release its aromas. Add the balsamic and the asparagus. Cover with a lid and allow cook for 10-15 minutes on low/medium heat until softened.

2. In the meantime, rub the haloumi slices with thyme and prepare the couscous according to package instructions. Use vegetable stock for seasoning.

3. Once the asparagus is cooked, set it aside keeping it warm. Add some more butter and the haloumi cheese slices. Cook them on both sides for 3-4 minutes. Serve haloumi cheese and asparagus on couscous bed or on the side.

WEDNESDAY:

Crusty Pork Fillet With Prosciutto, Sage And Apple

Crusty Pork Fillet With Sage And Apple

Apple, 2-3 thinly sliced without seeds
Sage, 10 leaves
Beans, 450 g / 1 lb trimmed and cut half
Pork fillet, 600 g / 1,5 lbs
Prosciutto, 8-15 slices

1. Preheat oven to 220c/425F. Spread olive oil on a baking dish to avoid sticking. Then arrange a layer of apple slices on the bottom.

2. Wrap prosciutto slices around the pork fillet and put that on top of the apples. Season with freshly ground black pepper and sage leaves, and finish with sprinkling olive oil on top. Bake in the oven for about 20 minutes until cooked through (clear juices).

3. While the pork fillet is baking, steam the beans and season with salt. If you have little more than 30 minutes, and big hunger, mashed potatoes will go really well as side dish with the pork too.

4. Once the pork is cooked, cut thin slices of it and serve with beans and mashed potatoes.

Crusty Pork Fillet With Prosciutto, Sage And Apple

THURSDAY:

Salad With Blue Cheese, Figs And Walnuts

Lambs lettuce, 4 big handfuls
Other crispy lettuce, 4 big handfuls
Dried figs, 8-10 cut into quarters
Blue cheese, 2/3 cup crumbled
Walnuts, 2/3 cup roughly chopped
Mustard/honey based salad dressing for serving

Fresh baguette or ready to warm potato&leek soup for side

1. Mix the lettuces and season lightly with salad dressing.

2. Divide lettuce mix on four plates. Add the fig quarters evenly on each plate, followed by the crumbled blue cheese and walnuts.

3. To avoid lettuce from softening, serve immediately with some freshly baked warm baguette.

FRIDAY:

Salmon-Coconut Soup With Vermicelli

Coriander, 4 tbsp of leaves
Red chillies,1 tbsp finely sliced
Ginger, 1 tbsp finely grated
Sweet peas, 100 g / 3 oz trimmed
Salmon fillet, 300 g / 10 oz skinless, cut into cubes
Coconut milk, 2 cups
Vegetable stock, 3 cups
Red Thai paste, 4 tbs
Rice vermicelli, 150 g / 5 oz

1. Bring water to boil for the vermicelli noodles. Add the noodles in a let stand for 2-3 minutes until softened, drain them and set aside.

2. Add the Thai paste and ginger in a large saucepan and allow heat up. Then add the coconut milk and vegetable stock and bring to boil. Once the broth is starting to boil, reduce the heat to medium/low and add the sweet peas and allow cook for 5 minutes before adding lightly salted salmon cubes.

3. Cook for another 3-4 minutes until salmon is cooked through but avoid overcooking as the salmon will start breaking up. Place vermicelli noodles on the bowls and pour over the salmon soup. Decorate with fresh chilli and coriander and serve.

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SHOPPING LIST / 4 SERVINGS:

Basil, a handful of fresh leaves
Sweet corn, 2/3 cup
Lemon juice, 1 tbsp
Asparagus, 300 g / 10 oz
Garlic, 3 cloves
Thyme, 3 tbsp
Apples, 2-3
Sage, 10 leaves
Beans, 450 g / 1 lb
Lambs lettuce, 4 big handfuls
Other crispy lettuce, 4 big handfuls
Dried figs, 8-10
Coriander, 4 tbsp of leaves
Red chillies,1 tbsp finely sliced
Ginger, 1 tbsp finely grated
Sweet peas, 100 g / 3 oz
Grated hard cheese, 4 tbsp
Haloumi cheese, 8-10 slices
Butter, 100 g / 3 oz
Blue cheese, 2/3 cup crumbled
Mayonnaise, 1/2 cup
Canned tuna, 1 cup
Pork fillet, 600 g / 1,5 lbs
Prosciutto, 8-15 slices
Salmon fillet, 300 g / 10 oz cut into cubes
Sliced bread, 16 slices (-> makes 2 sandwiches / person)
Butter for frying
Balsamic, 2-3 tbsp
Walnuts, 2/3 cup roughly chopped
Mustard/honey based salad dressing 8 tbsp
Coconut milk, 2 cups
Vegetable stock, 5 cups
Red Thai paste, 4 tbs
Rice vermicelli, 150 g / 5 oz
Couscous, 1 cup
Potatoes for mashed potato – optional

WEEKLY MENU & SHOPPING LIST – WEEK 21-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Fish, Mexican, Pasta, Salad, Zucchini Pancakes May 16, 2013

MONDAY:

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

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

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

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

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

Roasted asparagus, radicchio and pineapple with balsamic vinegar and parmesan cheese (charlotte.news14.com)
Sweet Potato Gnocchi (ftloveggies.wordpress.com)
Goat Cheese & Chicken Spinach Pasta (savorthefood.com)
Springtime Pastas (jovinacooksitalian.com)

WEEKLY MENU & SHOPPING LIST – WEEK 20-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with breaded cod, Omelette, pasta salad, potato salad, quiche, salmon May 9, 2013

MONDAY:

Oven-baked Omelette

Yellow onion, 1 minced

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

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

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

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:

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)

Baby Potato Salad with Apples & Chives (cookbybook.wordpress.com)
Big Chicken Salad (fitnationxo.wordpress.com)
Tasty Coleslaw Recipe (busychica.wordpress.com)

WEEKLY MENU & SHOPPING LIST – WEEK 19-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Coconut milk, couscous, Filet Mignon, Fish With Tapenade, Halloumi, Honey Melon, Salad, Sesame, Spinach, Thai Chicken May 3, 2013

MONDAY:

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

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

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

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

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:

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

Fried Halloumi Pasta Salad (kelipaan.wordpress.com)
You Can Have Your Cheese: Halloumi, Lentil and Tomato Salad (youcanhaveyourcake.wordpress.com)
Yummy, Spicy, Veggie Dish (meeteatpray.com)
Spicy chicken, mango & jalapeño salad (cheftoponkumer.wordpress.com)
Bruschetta English version (icookeditmyway.com)
Sun-Dried Tomato-Caramelized Onion Sauce w/ Quinoa, Spinach, & Chicken (thesmartcookiecook.com)
How to cook chicken with orange zest and rose petals (metro.co.uk)

WEEKLY MENU & SHOPPING LIST – WEEK 18-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Broccoli Pasta, Greek Salad, Italian Sausage, Mango Salsa, Salad, Sole, Tortilla Pizza April 25, 2013

MONDAY:

Sole With Mango-Couscous Salsa

Mango, 1 cut into small cubes

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

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

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

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

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:

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

Couscous (yaseminscuisine.wordpress.com)
SW Lasagne and low syn Garlic Pizza Recipe (mylifemyblogzane.wordpress.com)
Spring Pasta Salad (cookingcellastyle.com)
Mushroom Pesto Pasta (patchercooks.wordpress.com)
WEEKLY MENU & SHOPPING LIST – My Favourite Dinners (dinner-pal.com)

WEEKLY MENU & SHOPPING LIST – WEEK 17-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with Coconut Rice, Cod With Peppers, Haloumi And Eggplant Burgers, Minute Steak, Parmesan Breaded Chicken, Pesto, Salad, Tortellini Salad April 18, 2013

MONDAY:

Haloumi & 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.

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

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

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

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

Be GREEN with Pesto… (speculoosjio.wordpress.com)
Tortellini with Italian Sausage, Fennel and Mushroom (mittsandmeasures.com)

WEEKLY MENU & SHOPPING LIST – WEEK 16-2013

Posted by Dinner-Pal.com in Weekly menu and tagged with ceasar salad with avocado, creamy pesto, lemony pea soup, mozzarella meatballs, salmon with fenner & bacon cake April 11, 2013

MONDAY:

Salmon With Fennel&Bacon Cake

Fennel, 1 large bulb finely minced

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

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

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

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:

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

Pesto Chicken Stuffed Shells (cantstayoutofthekitchen.com)
Be GREEN with Pesto… (speculoosjio.wordpress.com)

MONDAY:

Rustic Mozzarella Paninis

TUESDAY:

Thai Peanut Chicken

WEDNESDAY:

Orzo-Cucumber-Feta Salad

THURSDAY:

Salmon With Chilli And Honey Butter

FRIDAY:

Spatzle With Bratwurst And Tomatoes

SHOPPING LIST / 4 SERVINGS:

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MONDAY:

Cold Smoked Salmon, Avocado And Cucumber Sandwiches

TUESDAY:

Pasta With Cherry Tomatoes And Basil

WEDNESDAY:

Chicken With Almond And Honey Crust

THURSDAY:

Zucchini Risotto

FRIDAY:

Beef Raviolis With Sage

SHOPPING LIST / 4 SERVINGS:

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MONDAY:

Ravioli And Chicken Salad

TUESDAY:

Crunchy Eggplant And Mozzarella Gratin

WEDNESDAY:

Swordfish With Sage

THURSDAY:

Two-Cheese Linguine

FRIDAY:

Turkey Steaks With Thyme And Chickpeas

SHOPPING LIST / 4 SERVINGS:

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MONDAY:

Grilled Sandwich With Tuna & Corn

TUESDAY:

Asparagus And Haloumi Cheese With Balsamic Butter

WEDNESDAY:

Crusty Pork Fillet With Prosciutto, Sage And Apple

THURSDAY:

Salad With Blue Cheese, Figs And Walnuts

FRIDAY:

Salmon-Coconut Soup With Vermicelli

SHOPPING LIST / 4 SERVINGS:

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MONDAY:

Herby Pasta

TUESDAY:

Mexican Beef With Tortilla Chips

WEDNESDAY:

Salad With Warm Goat Cheese And Dates

THURSDAY:

Fried Fish With Lemon & Parsley

FRIDAY:

Zucchini Pancakes With Parmesan

SHOPPING LIST:

Related articles

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MONDAY:

Oven-baked Omelette

TUESDAY:

Cold Smoked Salmon With Warm Potato Salad

WEDNESDAY:

Pasta Salad With Feta And Sun dried Tomatoes

THURSDAY:

Breaded Cod With Carrot Fries

FRIDAY:

Quiche With Blue Cheese, Prosciutto And Dates

SHOPPING LIST: