WEEKLY MENU & SHOPPING LIST – WEEK 48-2013

MONDAY:

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.

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:

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.

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:

Pork With Spicy Vegetable Puree

DINNER-PAL Pork With Spicy Vegetable Puree

Pork With Spicy Vegetable Puree

Plum tomatoes, 3 halved lengthwise
Onion, 1 large sliced
Garlic, 2 cloves
Carrots, 2 halved lengthwise
Lime, juice of 1
Thyme, 2 tbsp
Chilli flakes or powder, 1 tsp
Pork tenderloin, about 600 g / 1,5 lb for 4 people

1. Preheat oven to 250 C / 450 F. Rub the pork with salt and thyme all over and put it on oiled oven dish.

2. Spread all the vegetables on a baking tray protected with a baking sheet. Drizzle them with olive oil and season with salt, pepper and chilli. Roast in the oven for about 15 minutes until they are starting to brown. Then turn down the temperature to 200 C /400 F degrees and put the pork in the oven as well for another 20-30 minutes, depending on the size of the filet.

3. Take out the vegetables once they have been roasting for about 25 minutes and transfer to a blender. Add couple tablespoons of olive oil and the lime juice and puree until smooth. Check the seasoning and add chilli, salt or pepper to your taste.

4. Once the pork is cooked through, cut it into thin slices and serve with spicy vegetable puree.

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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, 3 big
Chillies,  2-3 small
Tomatoes, 5 big
Garlic, 3 cloves
Parsley, 2/3 cup finely chopped
Lemons, 2
Green vegetables e.g. peas or broccoli for side
Zucchinis, 3 medium size
Carrots, 2 halved lengthwise
Lime, juice of 1
Thyme, 2 tbsp
Chilli flakes or powder, 1 tsp
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
Pork tenderloin, about 600 g / 1,5 lb for 4 people
Minced beef, 600 g / 1,5 lb
White fish e.g. sole, cod, perch 4 fillets
Tortilla chips, 1 bag
Calabresi pasta or spaghetti  for 4 people

WEEKLY MENU & SHOPPING LIST – WEEK 50

MONDAY:

Indian Style Carrot Soup

DINNER-PAL Indian Style Carrot Soup

Indian Style Carrot Soup

Carrots, 500 g, peeled and chopped
Cumin seeds 3 tsp
Vegetable stock 4 cups
Single cream ½ cup
Chilli flakes 2 tsp
Greek yogurt 4 tbsp
Nan bread for side

1. Start by roasting cumin seeds and chilli flakes on a dry large saucepan for about 1-2 minutes, until they release the aromas. Take half of the spice mix aside to wait for serving.

2. Add 2 tbsp of olive oil, carrots and stock to the saucepan and bring to boil. Cover and allow cook until carrots are soft, for about 15-20 minutes. The carrots should be just about covered with water but if there is more stock, pour extra in a separate bowl for now.

4. Make the soup smooth in a food processor or stick blender and add more stock if it’s too thick. Put the soup back to the saucepan, bring it to boil and add cream to your taste/thickness preference.

5. Season with salt and serve with a spoonful of yogurt and reserved toasted spices on top on each soup bowl and with some warmed Naan bread on side.

 TUESDAY:

Roasted Cod With Tapenade And Cherry Tomatoes

DINNER-PAL Roasted Cod With Tapenade And Cherry Tomatoes

Roasted Cod With Tapenade And Cherry Tomatoes

Cherry tomatoes, 1 cup sliced
Parsley, 4 tsp chopped
Green olive tapenade 4 tbsp
White fish fillets (e.g. cod)  for 4 people
Asparagus or couscous for side

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 asparagus by steaming for about 5 minutes or couscous according to package instructions.Serve the fish with chopped parsley on top.

 WEDNESDAY:

Two-Cheese Linguine

DINNER-PAL 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.

 THURSDAY:

Eggplant And Mozzarella Bake

Eggplants 3 medium size, as thinly sliced as possible
Tomato sauce with garlic, 2 cans
Mozzarella 250 g / ½ lb, thinly sliced
Pesto sauce ½ cup or one small jar
Parmesan cheese, grated ½ cup

1. Preheat oven to 225C/450F.

2. Spread some olive oil on a large baking dish to avoid food sticking to it. Start layering ingredients with tomato sauce, then mozzarella, next sprinkle pesto all over and finally arrange a layer of eggplant slices. Sprinkle some salt over the eggplant layer. Then repeat the same once more and preserve some tomato sauce for the topping.

3. Spread the rest of the tomato sauce on top of eggplants and sprinkle the parmesan cheese on top.

4. Bake in the oven for 20-25 minutes until the eggplants have softened.

3. Allow to cool for a little while before serving.

FRIDAY:

Rosemary Pork Chops With Garlic Chickpeas

DINNER-PAL Pork Chops With Chickpeas

Rosemary Pork Chops With Garlic Chickpeas

Rosemary, 4 tbsp
Garlic, 3 gloves halved
Chickpeas in can, 300 g
Pork chops 4
Butter 2 tbsp

1. Season the pork chops with salt, black pepper and rub rosemary on them. Melt 1 tbsp butter in a large skillet and bring the heat up. Add the pork chops and first brown them on both sides on high heat. Then lower the heat and allow cook for about 10-15 minutes until cooked through and the liquids are clear.

2. Set the pork chops aside and keep them warm. Melt another tablespoon of butter in the same skillet where the pork chops were cooked and add the garlic. Let it release its aromas on medium heat first. Then add drained chickpeas and stir them until they are warmed up through. Take the garlic pieces out.

3. When serving, arrange pork chops on plates and scatter them with chickpeas.

SHOPPING LIST / 4 SERVINGS:

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.

Carrots, 500 g
Cherry tomatoes, 1 cup
Parsley, 4 tsp chopped
Garlic, 4 cloves
Chickpeas in can, 300 g
Eggplants 3 medium size
Tomato sauce with garlic, 2 cans
Asparagus for 4 people on side
Single cream ½ cup
Parmesan, 1 cup grated
Soft Goat Cheese (Chevre), 2/3 cup
Mozzarella 250 g / ½ lb, thinly sliced
Cooking cream, 1 cup
Greek yogurt 4 tbsp
Butter 3 tbsp
Pork chops 4
White fish fillets (e.g. cod)  for 4 people
Nan bread for side
Linguine, 450 g / 1 lb
Pesto sauce ½ cup or one small jar
Cumin seeds 3 tsp
Rosemary, 4 tbsp
Chilli flakes 2 tsp
Vegetable stock 4 cups
Green olive tapenade 4 tbsp

WEEKLY MENU & SHOPPING LIST – WEEK 45-2013

MONDAY:

Chickpea And Eggplant Pilaf

(vegetarian, dairy free)

Chickpea And Eggplant Pilaf

Chickpea And Eggplant Pilaf

Spinach leaves, 200 g
Onion, 1 large minced
Eggplant, 1-2 cut in 3 parts and then thinly sliced lengthwise
Lemon, 1 cut to wedges for serving
Chickpeas, rinsed 1,5 cups (1 can)
Butter, 1 tbsp
Chicken stock, about 5 cups
Long or Basmati Rice (10 minutes cooking time), 2 cups
Cumin seeds, 1 tsp

1. Heat some olive oil in a large frying pan and cook the eggplant slices in batches for about 4-5 minutes per side, or until cooked and golden. Season with salt and take the frying pan of the heat but keep the eggplants in it so they stay warm.

2. Melt butter in a large sauce pan and cook the onions for 3 minutes until they start softening, then add cumin seeds and rice for 2 more minutes stirring all the time. Add the chicken stock and allow to cook on medium temperature for 8 minutes, until the rice is cooked through and the water evaporated. Check the seasoning.

3. Stir in the chickpeas and washed spinach leaves. Cover with a lid and keep on the stove on low heat for about 4 minutes, until the chickpeas have warmed through and the spinach wilted. Serve in bowls with eggplant slices and some lemon juice sprinkled on top.

TUESDAY:

Sole With Olives And Cherry Tomatoes

(dairy free)

DINNER-PAL Sole With Olives And Cherry Tomatoes

Sole With Olives And Cherry Tomatoes

Zucchini, 2 cut into sticks
Cherry tomatoes, 1,5 cups
Olives, 1 cup
Sole, 4 skinless fillets
Salt, pepper, basil
Olive oil

1. Preheat oven to 250 C / 485 F for roasting the zucchini. Spread the zucchini sticks on oven tray, sprinkle with olive oil, season with salt and toss well. Bake for about 15 minutes until vegetables are cooked through and golden.

2. In meanwhile, season the fish fillets with salt, basil and freshly ground pepper. Heat some olive oil in a large frying pan and fry the cherry tomatoes and olives for few minutes until the tomatoes start soften. Then set them aside and add some more olive oil or butter in the same pan. Fry the fish fillets for about 5 minutes per side, until cooked through.
3. Serve the sole fillets with tomatoes and olives on top and roasted zucchini on side.

WEDNESDAY:

Penne With Roasted Asparagus And Balsamico

(vegetarian)

DINNER-PAL Penne With Roasted Asparagus And Balsamico

Penne With Roasted Asparagus And Balsamico

Asparagus, 250 g/ 1/2 lb trimmed and cut to length of penne
Grated parmesan, 1/2 cup and more for serving
Butter, 4 tbsp
Penne, 450 g / 1 lb
Balsamico, 1/2 cup
Sugar, 1 tsp

1. Preheat oven to 250 C/ 480 F. Spread the cut asparagus on oven tray, sprinkle with olive oil, salt and freshly ground black pepper and toss well. Bake in the oven for about 10-15 minutes until cooked through and getting grilled look.

2. In the meantime, allow balsamico to simmer in one pan on low heat so it slightly reduces, and cook the penne in another pan following the package instructions.

3. Finally add the butter and sugar in the pan with balsamico and allow them melt. Then combine cooked and drained pasta with balsamico-butter, grated parmesan and asparagus, tossing them together. Serve immediately with more grated parmesan on top.

THURSDAY:

Melted Mozzarella Wraps

DINNER-PAL melted mozzarella wraps

Melted Mozzarella Wraps

Rocket leaves, 100 g
Tomatoes, 6 medium, cut into small cubes and drained
Avocado, 2 ripe, cut into small cubes
Mozzarella, 350g, thinly sliced and drained
Tortilla wraps, medium size 8 pcs
Olive oil

Tip – These are the best to be eaten as they get ready one by one, or otherwise you just have to be very quick and have all ingredients ready to go. To avoid wraps getting too wet and soft, drain tomatoes and mozzarella with kitchen towels after cutting them up.

1. Lay out the tortillas and arrange around 6 slices of mozzarella on each one of them in the middle section. Put in the microwave oven 900W for about 40-50 seconds until the mozzarella starts to melt.

2. Next divide the tomato and avocado cubes among 8 tortillas and sprinkle them on top of melted mozzarella. Season with a touch of ground black pepper and salt.

3. Then finish up with topping each tortilla with rocket leaves and sprinkle each with about 1 tsp of olive oil.

4. Roll the wraps as tightly as you can and leave the seam under. Cut each wrap in half and serve immediately.

FRIDAY:

Chicken With Sweet Peanut Butter Curry

DINNER-PAL Chicken With Sweet Peanut Curry

Chicken With Sweet Peanut Curry

Garlic, 2 cloves crushed
Fresh Coriander, 1/2 cup chopped
Chicken breast fillets, 4 sliced
Coconut milk, 1 can (about 1,5 cups)
Basmati rice, for 4 people
Corn starch, 1 tsp mixed with coconut milk
Olive oil or sunflower oil, 2 tbsp
Peanut butter, 2-4 tbsp
Ground Coriander, 1 tsp
Curry powder or paste, 1,5 tbsp
Honey, 2 tbsp
Sugar, 2 tbsp

1. Start by marinading the sliced chicken fillets for 10 minutes – or even better if you can do this already in the previous night and allow chicken fillets to marinade over night in fridge. Put the crushed garlic, oil, ground coriander and honey in a bag, large enough for the chicken slices. Season the chicken slices with salt and then toss them around in the bag.

2. Fry the marinaded chicken in a large pan for about 8-10 minutes until golden and cooked through, then set aside. Add more oil in the same pan along with curry powder/paste, sugar and peanut butter. Then add the coconut milk  and corn starch and bring it to boil, so that the sauce becomes smooth and thickens slightly. Add the chicken fillets for 5 more minutes and allow to cook on low heat.

3. In the meantime,  cook the rice following the package guidelines. Serve the chicken with peanut curry on rice bed. If you like to have some vegetables on side, okra, eggplant or zucchini would go perfectly.

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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.

Spinach leaves, 200 g
Onion, 1 large
Eggplant, 1-2
Lemon, 1
Chickpeas, rinsed 1,5 cups (1 can)
Zucchini, 2
Cherry tomatoes, 1,5 cups
Olives, 1 cup
Asparagus, 250 g/ 1/2 lb
Rocket leaves, 100 g
Tomatoes, 6 medium
(Avocado, 2 ripe – optional)
Garlic, 2 cloves
Fresh Coriander, 1/2 cup chopped
Butter, 5 tbsp
Grated parmesan, 1/2 cup and more for serving
Mozzarella, 350g
Chicken stock, about 5 cups
Sole, 4 skinless fillets
Chicken breast fillets, 4
Tortilla wraps, medium size 8 pcs
Basmati rice, for 4 people
Long or Basmati Rice (10 minutes cooking time), 2 cups
Cumin seeds, 1 tsp
Balsamico, 1/2 cup
Coconut milk, 1 can (about 1,5 cups)
Sugar, 1 tsp
Corn starch, 1 tsp
Peanut butter, 2-4 tbsp
Ground Coriander, 1 tsp
Curry powder or paste, 1,5 tbsp
Honey, 2 tbsp
Sugar, 2 tbsp

WEEKLY MENU & SHOPPING LIST – WEEK 44-2013

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

WEEKLY MENU & SHOPPING LIST – WEEK 43-2013

MONDAY:

Moroccan-Style Vegetable Tagine

(vegetarian, dairy free)

Moroccan-Style Vegetable Tagine

Moroccan-Style Vegetable Tagine

Sweet potatoes, 2 peeled and cubed into 2,5 cm/1 inch
Onion, 1 big sliced
Garlic, 1 clove crushed
Lemon, juice of 1/2
Zucchini, 1 small cut into 2,5 cm/1 inch thick half moons
Eggplant, 1 small cut into 2 cm/0,8 inch chunks
Flat leaf parsley, 4 tbsp roughly chopped
Chopped tomatoes, 2 cups
Couscous, 2 cups
Chilli flakes or dried chillies, 1 tsp
Cinnamon, 2 tsp
Almonds, 4 tbsp roughly chopped

1. Heat some olive oil in a large saucepan and cook the onions for 3 minutes until they start to soften. Add the cinnamon and chillies and cook for another minute.

2. Then add the sweet potato and cook for 4 minutes stirring. Add the canned tomatoes, eggplant and zucchini, cover with a lid and allow to simmer for 15-20 minutes, stirring occasionally until the vegetables are cooked.

3. In meanwhile, prepare the couscous following the package instructions. Season the cooking water with crushed garlic and salt, and once the couscous is cooked, season it with the lemon juice. Serve the tagine on couscous bed with chopped almonds and parsley on top.

TUESDAY:

Prawn And Salmon Curry

(dairy free)

DINNER-PAL Salmon And Prawn Curry

Prawn And Salmon Curry

Garlic, 1 clove sliced
Lime, 1 half and 4 wedges
Fresh ginger, 1 tbsp grated
Spinach, 250 g / 8 oz
Prawns, 200 g / 0,5 lb shelled and defrosted
Salmon, 200 g / 0,5 lb cubed
Coconut milk, 1 cup
Basmati rice, for 4 persons
Yellow curry, 2 tsp
Dried chillies, 1 tsp
Ground cardamom, 1 tsp

1. Use a large pan to prepare the curry. Start by heating up some olive or sunflower oil and add all spices: garlic, yellow curry, chillies and cardamom. Cook for couple of minutes stirring before adding the coconut cream. Bring it to boil and allow reduce and thicken for few minutes.

2. Then season the salmon and prawns with salt, and add the salmon cubes into the pan and allow cook for 4 minutes. Stir in the prawns and spinach leaves and cover with lid. Allow to cook for further 3-4 minutes until the prawns are cooked through and the spinach has wilted.
3. Season with salt and add the juice of 1/2 of lime. Serve with basmati rice and the rest of the lime wedges.

WEDNESDAY:

Gnocchi With Broccoli And Pancetta

(dairy free)

DINNER-PAL Gnocchi With Pancetta And Broccoli

Gnocchi With Broccoli And Pancetta

Broccoli, 1 trimmed, cut into mouth size florets
Flat leaf parsley, 4 tbsp
Lemon, juice of 1
Garlic, 2 cloves crushed
Pancetta (lardon), 1/2 cup
Fresh gnocchi, 450 g / 1 lb
Breadcrumbs, from fresh  bread2/3 cup
Chilli flakes, 1 tsp

1. Start by preparing herby breadcrumbs – heat some olive oil in a large pan and cook one of the crushed garlic, parsley and fresh bread crumbs until the bread is crisp and golden, for about 5 minutes, then set aside.

2. Heat some more olive oil in the same frying pan, add the bacon, the other crushed garlic and chilli flakes and cook for about 5 minutes until the pancetta is cooked and crispy and add the lemon juice.

3. In meanwhile, bring water to boil in a pan and cook the broccoli florets for about 4 minutes or until almost tender, then add the gnocchi for another 2-3 minutes until cooked. Drain and combine with pancetta mixture. Serve the gnocchi immediately with crispy breadcrumbs on top.

THURSDAY:

Gingery Chicken Wok

(dairy free)

DINNER-PAL Gingery Chicken Stir-Fry

Gingery Chicken Stir-Fry

Mixed frozen wok vegetables, 800 g
Ginger, 1 tbsp grated
Lemon, zest and juice of 1
Chicken breast fillets, 3 sliced
Rice or noodles, for 4 people
Chilli, 1 tsp
All purpose flour, 2 tbsp
Cayenne pepper, 1/2 tsp
Soy sauce, to taste
Honey, 2 tsp

1. Put flour, cayenne pepper and chilli powder in a bag. Season the chicken slices lightly with salt (remember, soy sauce will add more salt!) and shake in the bag with flour and spices until coated. Heat some olive oil in a wok pan and cook the chicken for about 6-10 minutes until it’s cooked through. Check the seasoning, add soy sauce to your taste and set the chicken aside.

2. Cook the rice or noodles following the package instructions.

3. Add some more olive oil to the wok pan you were using for frying the chicken and add the frozen vegetables. Cook them following the package instructions (usually about 6-8 minutes). Add the chicken, grated ginger, lemon zest, lemon juice and honey 3 minutes before the time is full, and be careful not overcook the vegetables. Serve immediately with rice or noodles.

FRIDAY:

Pork Tenderloin With Creamy Chanterelles

DINNER-PAL Pork Tenderloin With Creamy Chanterelles

Pork Tenderloin With Creamy Chanterelles

Chanterelles, 450 g / 1 lb cleaned and big ones sliced in half
Shallots, 2 minced
Butter, 1 tbsp
Cooking cream, 1 cup
Pork tenderloin, 600 g /1,5 lbs
Corn starch, 1 tsp

1. Preheat the oven to 200 C/400 F. Season the pork with salt and black ground pepper all over and put on oiled oven dish. Bake in the oven for about 20-25 minutes until cooked through (no bloody liquid when cutting).

2. In the meantime cleanse the mushrooms, melt 1 tbsp of butter in a large pan and cook the minced shallots for 2-3 minutes until they start to soften. Add the chanterelles and continue cooking on medium heat, stirring occasionally, for further 10-15 minutes.

3. Pour half of the cooking cream in a cup and mix corn starch in. Then add the rest of the cooking cream into the pan with chanterelles first before stirring in the cream with corn starch. Bring to boil and stir  until the sauce thickens. Season to taste with salt and freshly ground black pepper.

4. When the pork is cooked through, let it rest for few minutes before cutting into thin slices.  Serve immediately with chanterelle sauce. If you want something more filling, mashed potato goes really well on side with this dish.

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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.

Sweet potatoes, 2 peeled a
Onion, 1 big
Garlic, 6 cloves
Lemon, juice of 1/2
Zucchini, 1 small
Eggplant, 1 small
Flat leaf parsley, 8 tbsp roughly chopped
Chopped tomatoes, 2 cups
Lime, 1
Fresh ginger, 2 tbsp grated (put the rest in the freezer!)
Spinach, 250 g / 8 oz
Broccoli, 1
Lemons, 2
Chanterelles, 450 g / 1 lb
Shallots, 2
Mixed frozen wok vegetables, 800 g
Coconut milk, 1 cup
Butter, 1 tbsp
Cooking cream, 1 cup
Prawns, 200 g / 0,5 lb
Salmon, 200 g / 0,5 lb cubed
Chicken breast fillets, 3 sliced
Pancetta (lardon), 1/2 cup
Pork tenderloin, 600 g /1,5 lbs
Couscous, 2 cups
Basmati rice, for 4 persons
Fresh gnocchi, 450 g / 1 lb
Breadcrumbs, from fresh  bread 2/3 cup
Rice or noodles, for 4 people
Chilli, 1 tsp
All purpose flour, 2 tbsp
Cayenne pepper, 1/2 tsp
Soy sauce, to taste
Honey, 2 tsp
Chilli flakes, 1 tsp
Yellow curry, 2 tsp
Dried chillies, 1 tsp
Ground cardamom, 1 tsp
Chilli flakes or dried chillies, 1 tsp
Cinnamon, 2 tsp
Almonds, 4 tbsp
Corn starch, 1 tsp

WEEKLY MENU & SHOPPING LIST – WEEK 42-2013

MONDAY:

Polenta And Spinach Stuffed Peppers

(vegetarian, gluten free)

DINNER-PAL Polenta And Spinach Stuffed Peppers

Polenta And Spinach Stuffed Peppers

Fresh sweet peppers 4 pcs, cut into halves and seeded
(Scallions sliced, 3 optional)
Mascarpone 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 – or homemade

This is one of my favorites I don’t get tired of but now I replaced ricotta with mascarpone and used a bit different cooking method with even better results!

1. Preheat oven to 250 C/480F. Toss the peppers in olive oil and put them to oven to cook cut-side down for 15 minutes, turning them half way through.

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

3. Stuff the pepper halves with polenta mix and scatter with parmesan cheese.  Bake until heated through for 5-10 minutes. In the meantime prepare the tomato sauce from canned tomatoes or warm up a ready one.

5.  Serve the peppers with tomato sauce and fresh scallions on top.

TUESDAY:

Fish Stew With Prawns And Saffron

(dairy and gluten free)
DINNER-PAL Fish Stew With Prawns And Saffron

Fish Stew With Prawns And Saffron

Onion, 1 minced
Fresh rosemary leaves, 3 tbsp
Fresh chilli, 2 thinly sliced
Vegetable stock, 5 cups
Butter, 1 tbsp
Saffron, 1/2-1 tsp
Salmon, 300 g cubed / 10 oz
King prawns, shelled and defrosted 200 g / 0.5lb
Fresh bread for dipping

1. Use two pots to prepare this dish – heat up the vegetable stock in one and season it with saffron. Melt the butter in the other pot and cook the onion, chillies and 2 tbsp of minced rosemary for 3 minutes. Then add the salmon cubes and king prawns and stir until they are coated/seasoned. Season lightly with salt.

2. Check the seasoning of the vegetable stock and pour the vegetable stock into the pan with salmon and king prawns. Allow cook on medium/low heat for about 10 minutes until cooked through.
3. Serve with the rest of rosemary leaves sprinkled on top and fresh bread.

WEDNESDAY:

Raviolis With Creamy Truffle Sauce

Raviolis With Creamy Truffle Sauce

Raviolis With Creamy Truffle Sauce

Thyme, 2 tsp
Truffle oil, about 3-4 tsp or to your taste
Cooking cream, 2/3 cup
Mushroom or spinach & ricotta raviolis, 450 g / 1 lb

1. Bring water to boil for the raviolis.

2. In another non-stick pan, bring the cooking cream and thyme to boil to allow it to reduce little. Then season with salt and truffle oil to your taste. Cook the raviolis following the package instructions and drain.

3. Combine the creamy truffle sauce with the raviolis and serve with grated parmesan.

THURSDAY:

Halloumi &  Melon Salad

(vegetarian)

DINNER-PAL Halloumi And Melon Salad

Halloumi And Melon Salad

Mixed crunchy salad leaves, 200 g
Cucumber, 1 small cut into half-moons
Cantaloupe melon, ½ cut in small cubes
Halloumi cheese, 350 g, cut into thin squares
All purpose flour, 1/2 cup
Mixed herbs, 2 tsp
Olive oil or salad dressing to your taste

1. To cook the halloumi cheese, turn  the cheese slices in flour and mixed herbs to get them coated, 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 melon and cucumber, and divide them along with lettuce on plates. Arrange the halloumi slices on top and serve.

FRIDAY:

Oven-Baked Chicken With Creamy Pesto

DINNER-PAL Chicken With Creamy Pesto

Chicken With Creamy Pesto

Cherry tomatoes, 1 cup
Rocket leaves, a handful
Chicken breast fillets, 4
Pesto sauce, 5 tbsp
Mascarpone cheese, 4 tbsp
Polenta, 1/2 cup
Carrots or green vegetable for side

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

2. Cut pockets to chicken fillets and open them. Season with salt on both sides. Mix the pesto with mascarpone cheese, fill the chicken fillets with stuffing and close them.  Arrange the fillets on oiled baking dish and brush tops with olive oil.

3. Sprinkle the chickens with polenta flour and bake in the oven for about 25 minutes until cooked through. In the meantime prepare the side dish – e.g. carrots. Serve chicken fillets with fresh rocket leaves and cherry tomatoes and the side dish.

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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.

Fresh sweet peppers 4 pcs
(Scallions, 3 optional)
Onion, 1
Fresh rosemary leaves, 3 tbsp
Fresh chilli, 2
Thyme, 2 tsp
Mixed crunchy salad leaves, 200 g
Cucumber, 1 small
Cantaloupe melon, ½ -1
Cherry tomatoes, 1 cup
Rocket leaves, a big handful
Carrots or green vegetable for side
Vegetable stock, 5 cups
Frozen spinach, defrosted and drained, 2/3 cup
Butter, 1 tbsp
Cooking cream, 2/3 cup
Halloumi cheese, 350 g
Mascarpone cheese, 1 cup
Parmesan cheese, grated 1/3 cup
Salmon, 300 g / 10 oz
King prawns, shelled and defrosted 200 g / 0.5lb
Chicken breast fillets, 4
Fresh bread for dipping
Instant polenta 1 1/2 cup
Mushroom or spinach & ricotta raviolis, 450 g / 1 lb
All purpose flour, 1/2 cup
Mixed dried herbs, 2 tsp
Saffron, 1/2-1 tsp
Truffle oil, about 3-4 tsp or to your taste
Olive oil or salad dressing to your taste
Pesto sauce, 5 tbsp
Ready marinara tomato sauce e.g. Barillo Siciliana – or homemade

WEEKLY MENU & SHOPPING LIST – WEEK 41-2013

MONDAY:

Omelet With Zucchini & Shiitake Mushrooms

(vegetarian, gluten free)

DINNER-PAL Omelet With Zucchini And Shiitake Mushrooms

Omelet With Zucchini And Shiitake Mushrooms

Shallots, 2  minced
Shiitake mushrooms, 2 cups thinly sliced
Zucchini, 1 small cut into thin half moons
Eggs, 10
(Parmesan cheese, 1/2 cup – optional)
(Cooking cream, 2 tbsp – optional)
Paprika powder, 2 tsp
1. Preheat the oven to 200C/400F. Heat some olive oil in a large pan and cook the shallots until they start to soften. Then add the zucchini and mushroom and cover with lid. Continue cooking stirring occasionally for 6 minutes until the vegetables are half-way cooked. Season with salt and paprika.

2. In the meantime brush 4-6 small oven-proof cups like in the picture or one large oven dish with olive oil or butter to avoid the omelet sticking. Whisk 10 eggs in a large bowl, add 2 tbsp of cream and parmesan (if using), about 2 tsp of salt and 1 tsp of black ground pepper.

3. Pour the egg mixture in the cups/oven dish and divide the vegetables between each portion. Bake in the oven for about 25-30 minutes until the eggs are set. Serve with a fresh salad on side.

TUESDAY:

Cod With Fennel & Peas

(dairy and gluten free)
DINNER-PAL Cod With Fennel

Cod With Fennel And Peas

Fennel, 1 thinly sliced  (thinner the better)
Peas, 3 cups frozen
Bay leaf, 1 dried
Cod or sole, 4 skinless fillets
Butter, olive oil

1. Preheat oven to 180 C/350F. Put the fish fillets in buttered oven dish, season with salt and black pepper and bake in the oven for 8 minutes.

2. In the meantime, heat up some olive oil in a skillet and cook the fennel until it softens and gets some golden color, for about 10 minutes. Then take out the fish from the oven, spread the fennel slices on top and bake for further 10-15 minutes until cooked through but not tried. You need to judge the time based on the size of the fish fillets.
3. While the fish is getting ready, prepare the peas by boiling them in salted water with a bay leaf for about 3-4 minutes until cooked. Then drain them, discard the bay leaf and let a knob of butter to melt in. Serve the fish with the peas on side.

WEDNESDAY:

Pasta With Italian Sausage And Romano Beans

DINNER-PAL Pasta With Italian Sausage And Romano Beans

Pasta With Italian Sausage And Romano Beans

Romano beans (Italian flat beans, whole with skins) , 250g / 1/2 lb
Thyme, 2 tsp
Italian sausage, 450 g / 1 lb
Linguine, 450 g / 1 lb
White wine, 1/2 cup
Grated grana padano or parmesan for serving

1. Heat  some olive oil in a large pan and squeeze out the sausage from the skins. Cook for about 10 minutes on medium heat, stirring and breaking the sausage in smaller pieces with a spoon. Stir in the thyme.

2. While the sausage is cooking, bring salted water to boil in another big pot. Add the beans and allow them to cook for about 3 minutes. Then take them out to cool in a bowl with cold water. Add the linguine to cook to the same pot where the beans were and cook following the package instructions.

3. Cut the beans into about 3 cm / 1,5 inch pieces and add them to the pan with sausage, along with 1/2 cup of white wine. Bring to boil and allow the wine to evaporate for couple minutes.  When the pasta is cooked, reserve 1/3 cup of the cooking water when draining and add the linguine into the pan with sausage. Drizzle with cooking water and toss until all ingredients are well-combined. Serve immediately with grated grana padano on top.

THURSDAY:

Herby Risotto

(vegetarian)

DINNER-PAL Herby Risotto

Herby Risotto

Yellow onion, 1 or shallots 2 minced
Zucchini, 1 thinly sliced lenghtwise
Fresh herbs or dried: basil, thyme, tarragon a handful
Parmesan cheese, 1/2 cup grated and more for serving
Butter, 1 tbsp
Risotto rice, 2 cups
Vegetable stock, 1 cube
1. Melt the butter in a large pot, then add the onion and allow soften for couple of minutes stirring. Add the risotto rice and stir for 3 more minutes. Then add water – twice of the quantity of rice and onions, crumble and stir in the vegetable stock cube and cover with a lid. Continue cooking for about 15-20 minutes, stirring and adding little more water every few minutes when it has evaporated. The rice should always be just about covered with water, not dried out.

2. In the meantime, brush a stove grill with olive oil and heat it up. Season the zucchini slices with salt and fry for 5 minutes per side, until the zucchini is cooked through.

3. When the risotto is almost ready, check the saltiness, and stir in the parmesan and the herbs. Serve risotto with freshly ground black pepper and parmesan cheese on top and zucchini on side.

FRIDAY:

Liege-Style Meatballs

(+- 40 min)
DINNER-PAL Liege-Style Meatballs

Liege-Style Meatballs

Yellow onion, 1/2 finely minced
French fries or wedges, 500 g / 1 lb frozen
Apple sauce, 1/2 cup
Ground beef, 250 g/ 9 oz
Ground pork, 250 g / 9 oz
Milk, 1 cup
Bread, 1-2 slices crumbled
Raisins, 1/2 cup
Corn starch, 1 tbsp
White wine, 1/2 cup
Water, 1/2 cup

1. Preheat oven to 220C/ 425F. Cover an oven tray with baking paper and oil a large oven dish. Mix the crumbled bread and milk in a bowl and allow the bread to swell for a moment. Add more milk if the mixture is sticky instead of “porridge-like” consistency. Stir in the ground beef, pork, 3 tsp of salt and 2 tsp of ground black pepper. Wet your hands with cold water and shape large meat balls.  Bake the meatballs in the oven for about 20 minutes until cooked through.

2. While the meatballs are in the oven, get the french fries ready on the baking paper and cook in the oven at the same time with the meatballs following the package instructions.
3. Finally prepare the sauce. Add 1/2 cup of apple sauce in a pot along with the white wine. Bring them to boil before adding 1/2 cup of water.  Heat the sauce up again and then the sauce through a strainer to another bowl. Discard any remaining apple sauce from the pot, rinse is out and return the filtered sauce back to the same pot. Mix 1 tbsp of corn starch with 1/3 cup of water and mix it with the sauce along with the raisins. Bring it back to boil stirring all the time and cook for couple minutes until the sauce slightly thickens and becomes shiny. Season with a pinch of salt  to your taste (you want this sauce to be sweet!)
4. Serve the meatballs with the sauce poured over and french fries on side.

PS. Dear weekly email subscribers;

If you haven’t seen the new website yet, I would love to hear your thoughts at  http://www.dinner-pal.com!

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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.

Shallots, 2
Shiitake mushrooms, 2 cups
Zucchini, 2 small
Fennel, 1
Peas, 3 cups frozen
Bay leaf, 1 dried
Yellow onion, 2 or shallots 2
Fresh herbs or dried: basil, thyme, tarragon a handful
Romano beans (Italian flat beans, whole with skins) , 250g / 1/2 lb
Thyme, 2 tsp
French fries or wedges, 500 g / 1 lb frozen
Apple sauce, 1/2 cup
Eggs, 10
Cod or sole, 4 skinless fillets
Italian sausage, 450 g / 1 lb
Ground beef, 250 g/ 9 oz
Ground pork, 250 g / 9 oz
Milk, 1 cup
(Parmesan cheese, 1/2 cup – optional)
(Cooking cream, 2 tbsp – optional)
Parmesan cheese, 1/2 cup grated and more for serving
Paprika powder, 2 tsp
Risotto rice, 2 cups
Linguine, 450 g / 1 lb
Bread, 1-2 slices
Raisins, 1/2 cup
Corn starch, 1 tbsp
White wine, 1/2 cup
Water, 1/2 cup
White wine, 1/2 cup
Vegetable stock, 1 cube

WEEKLY MENU & SHOPPING LIST – WEEK 40-2013

MONDAY:

Fresh Ricotta & Tomato Pasta

(vegetarian)

DINNER-PAL Fresh Ricotta & TomatoPasta

Fresh Ricotta & Tomato Pasta

Shallots, 2 minced
Cherry tomatoes, 1,5 cups halved
Lettuce or baby spinach, 2 cups shredded
Ricotta, 1 cup
Casareccia, penne or fusilli, 450 g / 1lb
Walnuts, 3/4 cup roughly chopped
Parmesan cheese and black pepper for serving

1. Cook the pasta following package instructions.

2.  While the pasta is cooking, heat some olive oil in a large pan, then add the shallots and cook them for few minutes until they soften. Add the walnuts and lettuce and continue stirring until the lettuce softens, for about 2 minutes. Take of the heat while you are draining the pasta.

3. Combine ricotta cheese and most of tomatoes (leave some for serving) with the onion and lettuce. Add the pasta and mix carefully until pasta is coated. Serve with the rest of tomato halves and black ground pepper on top.

TUESDAY:

Herby Chicken Burgers

DINNER-PAL Herby Chicken Burgers

Herby Chicken Burgers

Shallot, 1 minced
(Shiitake mushrooms, 2 cups cut in halves- optional)
Lettuce, 1 small
Fresh or dried herbs: basil, tarragon, thyme a small handful
Paprika powder, 2 tsp
Black pepper, 1 tsp
Salt, 1 tsp
Ground chicken, 450 g / 1 lb
Egg, 1
Burger buns, for 4 people
Mayonnaise and red salsa or barbeque sauce for serving

1. To make the chicken burgers, mix the ground chicken with egg, herbs, salt, paprika and pepper in a large bowl. Wet your hands with water and shape the burgers.
2. Heat up some olive oil in a skillet and cook the burgers for 5-8 minutes per side, depending on the thickness, until cooked through. In the meantime, heat up some olive oil in another pan and cook the shallots for 3 minutes until they start to soften. Then add the shiitake mushrooms and cook for another 6-8 minutes until cooked.
3. Warm up the burger buns in the oven or toaster and prepare the chicken burgers ready for serving by layering mayonnaise, lettuce, a chicken burger, salsa/barbecue sauce and mushrooms.

WEDNESDAY:

Smooth Broccoli Soup

(vegetarian)

DINNER-PAL Smooth Broccoli Soup

Smooth Broccoli Soup

Shallots, 3 roughly chopped
Broccoli, 1 roughly chopped
Potatoes, 3 peeled and cubed
Bay leaves, 2
Cooking cream, 1/2 cup
Wholewheat bread, 4 slices
Butter, 2 tbsp
Garlic, 1 clove cut half

1. Cook 1 pot of water in the kettle (this is for speeding up cooking potatoes). Melt 1 tbsp of butter in a large pan and add the shallots and bay leaves. Allow them to cook for 3 minutes stirring until they start to soften. Add the potatoes and water from the kettle until they are well covered. Cover with lid and bring to high heat.

2. Allow the potatoes to cook for 15 minutes, then add the broccoli for another 5 minutes. In meanwhile, rub a large frying pan with a garlic half all over, heat up olive oil or butter in it and toast 4 slices of bread until golden and crispy. Rub some more garlic and add more olive oil as needed. Cut the toasted garlic bread into 1 inch sticks, perfect for dipping in the soup.

3. Once the broccoli and potatoes are cooked, discard the bay leaves. Save about half of the cooking water in a bowl and blend the vegetables with about 1-2 cups of cooking water in a blender until smooth. Return the mix into the pan and bring it back to boil. Add the cooking cream and season with salt and ground black pepper. Check the seasoning and consistency and add more cooking water if too thick. Serve with toasted garlic bread sticks on side.

THURSDAY:

Salmon With Crusty Thyme Topping

DINNER-PAL Salmon With Crusty Thyme Topping

Salmon With Crusty Thyme Topping

Thyme, 1 tbsp
Breadcrumbs, 1/2 cup
Parmesan, 1/2 cup grated
Olive oil, 2-3 tbsp
Salmon, 4 skinless fillets
Fresh salad for side

1. Preheat the oven to 200C/ 400F. Arrange the salmon fillets on an oiled baking dish and season with salt. In a large bowl mix together the thyme, breadcrumbs, parmesan and olive oil.

2. Spread the topping mixture on the salmon fillets and bake in the oven for 20-30 minutes until cooked through and the topping is golden and crusty.

3. While the fish is cooking, prepare a fresh salad. Serve the baked salmon with salad on side.

FRIDAY:

Stuffed Portobellos With Feta

DINNER-PAL Stuffed Portobellos with Feta

Stuffed Portobellos with Feta

Portobello mushrooms, 4-8 large stems discarded
Spring onions, 2 thinly sliced
Thyme, 1 tsp
Lambs lettuce, for 4 people
Feta, 2/4 cup crumbled
(Prosciutto, 4 slices – optional)
Almonds, 1/2 cup roughly chopped
Orzo, 1 cup

1. Preheat the oven to 220C / 425F. Cook the orzo following the package instructions. Drain and set aside.

2. In the meantime set the portobello mushrooms on a baking tray protected with baking paper. Brush them with olive oil and season lightly with salt. Bake in the oven for 10 minutes.

3. Save some of the spring onions for serving and combine the rest with  drained orzo, feta, almonds and thyme in a bowl. After the mushrooms have baked for 10 minutes, take them out to stuff them (don’t discard the liquid in the mushrooms!). Cover with a slice of prosciutto (if using) and bake in the oven for another 10-15 minutes until the mushrooms are cooked through. Serve with lambs lettuce on side and the rest of the spring onions on top.

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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.

Shallots, 6
Cherry tomatoes, 1,5 cups
Lettuce or baby spinach, 2 cups shredded
(Shiitake mushrooms, 2 cups cut in halves- optional)
Lettuce, 1 small
Garlic, 1 clove
Thyme, 3 tbsp
Fresh or dried herbs: basil, tarragon, thyme a small handful
Broccoli, 1
Potatoes, 3
Portobello mushrooms, 4-8 large stems discarded
Spring onions, 2
Lambs lettuce, for 4 people
Bay leaves, 2
Paprika powder, 2 tsp
Ricotta, 1 cup
Feta, 2/4 cup
Cooking cream, 1/2 cup
Butter, 2 tbsp
Parmesan, 1/2 cup grated
Ground chicken, 450 g / 1 lb
(Prosciutto, 4 slices – optional)
Salmon, 4 skinless fillets
Egg, 1
Burger buns, for 4-8
Breadcrumbs, 1/2 cup
Wholewheat bread, 4 slices
Casareccia, penne or fusilli pasta, 450 g / 1lb
Orzo, 1 cup
Walnuts, 3/4 cup roughly chopped
Almonds, 1/2 cup roughly chopped
Parmesan, mayonnaise and red salsa or barbeque sauce for serving

WEEKLY MENU & SHOPPING LIST – WEEK 39-2013

MONDAY:

Chicken Stew With Apricots And Almonds

(lactose free and gluten free)

Chicken Stew With Apricots And Almonds

Chicken Stew With Apricots And Almonds

Yellow onions, 2 sliced
Ground Cinnamon, 2 tsp
Fresh ginger, 1-2 tsp grated
Lemon, 1/2 half, juice
Dried apricots, 200 g / 1 cup halved
Chicken fillets, cubed 450 g / 1 lb
Chicken stock, 1 cube
Almonds, 1/2 cup roughly chopped or sliced
Couscous for 4 people
Water, 2-3 cups

1. Heat some olive oil in a large pan. Then add the onions and cook stirring for 3 minutes. Add the ginger, cinnamon and a table spoon of olive oil. Stir in the chicken cubes and turn them around until they are coated. Season with salt.

2. Continue cooking the chicken until it’s light browned for few minutes. Then add water and crumble in a cube of chicken stock. Cover with lid and allow to cook for 15 minutes on medium/low heat until the chicken is cooked through. Add the apricots and allow to simmer for further 5-10 minutes until they soften.

3. In the meantime, cook the couscous following package instructions, stir in a knob of butter and season with some lemon juice. Serve the chicken stew on top of couscous and sprinkled almonds on top.

TUESDAY:

Vegetarian Autumn Wok

(dairy and gluten free)
DINNER-PAL Vegetarian Autumn Wok

Vegetarian Autumn Wok

Onion, 1 minced
Zucchini, 1 cut into thin quarters
Red cabbage, 1/2 of small sliced
Beet root greens (leaves), 200 g / 6 oz
Butter, 2 tbsp
Olive oil, 2 tbsp
Sesame oil, 1 tbsp
Korean sweet potato vermicelli, for 4 people
Sesame seeds, 1 tbsp
Soy sauce for seasoning
Sweet chili sauce for seasoning

1. Boil sweet potato vermicelli following the package instructions, then drain and set aside.
2. Heat up some olive oil in a large skillet or wok pan and fry the onions, zucchini and red cabbage until the vegetables are almost cooked and softened (for about 5-7 min). Then add the beet green and cook for another 2 minutes until they soften little.
3. Finally add the vermicelli, few drops of sesame oil for a nutty taste, and some soy sauce and sweet chilli sauce to your taste. Serve immediately with some sesame seeds sprinkled on top.
Thank you for this delicious recipe, Sandra!!

WEDNESDAY:

Sole With Creamy Chanterelles

(gluten free)

DINNER-PAL Sole With Creamy Chanterelle SauceDINNER-PAL Sole With Creamy Chanterelle Sauce

Sole With Creamy Chanterelle Sauce

Yellow onion or shallots, 1 small minced
Chanterelle mushrooms, 200 g / 6 oz cleaned and chopped
Asparagus, 15-20 stems trimmed
Cooking cream, 1 cup
Butter, 4 tbsp
Sole (or perch or whitefish), 4-8 fillets depending on size

1. Season the fish with salt and pepper. Melt 2 tbs of butter in a pan and add the onions. Cook them stirring for few minutes until they soften. Then add the chanterelles and continue cooking for 6-8 minutes until the mushrooms are cooked and soft.

2. Add the cooking cream into to pan with mushrooms, and allow to simmer so that the sauce reduces and thickens slightly. Taste and season with salt.

3. In the meantime, cook the asparagus and the fish. First bring salted water to boil in a pan and cook the asparagus for 4-6 minutes until soft but not mushy. Melt 2 tbsp of butter on a frying pan until it starts to brown and add the fish on medium/high heat for about 3-4 minutes/side. The fish is ready when it flakes easily and has a nice golden tone to it.  Drain the cooked asparagus and serve the fish with chanterelle sauce on top and asparagus on side. If you have more time, mashed potatoes will go well on the side too!

THURSDAY:

Salad With Grilled Vegetables And Mozzarella

DINNER-PAL Salad With Grilled Vegetables And Mozzarella

Salad With Grilled Vegetables And Mozzarella

(gluten free)

Basil, 1/2 cup finely chopped
Eggplant, 2 medium cut into thin quarters
Tomatoes, 3 medium sliced
Mozzarella, 250 g / 0.5 lb
Olive oil, 3 tbsp
Salt

1. Brush a stove grill with olive oil and heat it up. Sprinkle eggplant quarters with salt and put on the grill. Allow to cook on high heat for 6-8 minutes per side, until they get nice color and soften. Then set aside.

2. While the eggplants are cooking, prepare the dressing ready by mixing 3 tbsp of olive oil, chopped basil and salt in a bowl.

3. Then add the tomatoes on the stove grill and cook until they slightly soften and get color for about 3-4 minutes per side. Arrange the cooked vegetables on a large serving plate and put mozzarella slices on top. Finish with basil dressing and serve with fresh white bread.

FRIDAY:

Simplified Beef Stroganoff

DINNER-PAL Simple Beef Stroganoff

Simplified Beef Stroganoff

Red onion, 1/2 minced
Sour cream, 1 cup
Mustard, 1-2 tbsp
Beef, 350 g / 3/4 lb cut in thin slices
Egg noodles, 450 g / 1 lb
Thyme for seasoning
Chilli flakes for seasoning

1. Heat some olive oil in a large frying pan and add the onion. Cook for few minutes stirring until it starts to soften. Then add the beef and allow to brown first on high heat stirring continuously. Then lower the heat, season with salt and pepper and cook for another 10 minutes until cooked through but not dry.

2. In the meantime bring salted water to boil and cook the egg noodles according to package instructions. Drain and set aside.

3. Add the mustard and sour cream to the pan with beef  and stir until the beef is coated. Heat the sauce up on low/medium heat, and season with thyme and chilli flakes to your taste. Combine the beef sauce with egg noodles and serve immediately.

PS. Dear weekly email subscribers;

If you haven’t seen the new website yet, I would love to hear your thoughts at  http://www.dinner-pal.com!

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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.

Yellow onions, 4
Red onion, 1/2
Fresh ginger, 1-2 tsp grated
Lemon, 1/2 half, juice
Dried apricots, 200 g / 1 cup
Zucchini, 1 cut into thin quarters
Red cabbage, 1/2 of small sliced
Beet root greens (leaves), 200 g / 6 oz
Chanterelle mushrooms, 200 g / 6 oz
Asparagus, 15-20 stems
Basil, 1/2 cup
Eggplant, 2 medium
Tomatoes, 3 medium
Butter, 6 tbsp
Cooking cream, 1 cup
Sour cream, 1 cup
Mozzarella, 250 g / 0.5 lb
Olive oil, 2 tbsp
Sesame oil, 1 tbsp
Chicken fillets, cubed 450 g / 1 lb
Sole (or perch or whitefish), 4-8 fillets depending on size
Chicken stock, 1 cube
Almonds, 1/2 cup skinned
Couscous, for 4 people
Egg noodles, 450 g / 1 lb
Korean sweet potato vermicelli, for 4 people
Sesame seeds, 1 tbsp
Thyme for seasoning, 2 tsp
Chilli flakes for seasoning, 2-3 tsp
Soy sauce for seasoning
Sweet chili sauce for seasoning
Mustard, 1-2 tbsp
Ground Cinnamon, 2 tsp

WEEKLY MENU & SHOPPING LIST – WEEK 38-2013

MONDAY:

Chicken Salad With Honey Melon And Bacon

DINNER-PAL Chicken Salad With Honey Melon And Bacon

Chicken Salad With Honey Melon And Bacon

Honey melon, 1 sliced
Lettuce, 1 small
(Feta cheese, 1/2 cup crumbled – optional)
Chicken, 4 fillets
Prosciutto or bacon, 4 slices chopped
Herbs de Provence spice mix
Israeli couscous, 2 cups

1. Season the chicken fillets with salt and herbs de provence spice mix. Heat some olive oil in a skillet and cook the fillets for 4-6 minutes per side, or until cooked through. Remove the chicken and slice it after few minutes of cooling off. Heat up a touch of olive oil in the same skillet where the chicken was cooked and add the prosciutto/bacon on the skillet. Cook for few minutes stirring until crispy.

2. In the meantime, cook the Israeli couscous following package instructions, drain and allow cool to room temperature. Then stir in the crumbled feta cheese, bacon and sliced chicken.

3. When serving, arrange lettuce leaves on the plates, top with couscous and chicken mix and finish with few slices of honey melon.

TUESDAY:

Pork With Sage And “Grilled Vegetables”

DINNER-PAL Pork With Sage And Grilled Vegetables

Pork With Sage And Grilled Vegetables

Tomatoes, 4 medium sliced
Zucchini, 2 medium sliced
Sage, a handful of leaves
Pork tenderloin, 600 g / 1,5 lbs

1. Preheat oven to 200 C / 400 F. Arrange tomato and zucchini slices mixed on oven dish leaning against each other. Season with salt and black pepper and drizzle with olive oil. Then bake in the oven for 20-25 minutes until the vegetables are softened and turning golden.

2. In the meantime, put the pork tenderloin in an oiled oven dish and season by rubbing salt and black pepper all over. Then tap the chopped sage leaves on top.

3. Bake in the oven at the same time with the vegetables for about 20-25 minutes until cooked through (no pink liquids). Let rest for few minutes before cutting the meat into thin slices  and serve with the “grilled vegetables” on side.

WEDNESDAY:

Feta-Falafel Burgers

Falafel And Feta Burgers

Feta-Falafel Burgers

Red onion, 1/2 thinly sliced and 1/2 minced
Garlic, 2 cloves
Tomato, 2 medium thinly sliced
Lettuce, small – optional
Chickpeas, 2,5 cups (about 400 g), rinsed and drained
Coriander, a small fresh bunch of leaves
Feta cheese, 1 cup
Egg, 1
Breadcrumbs, 1 cup
Burger buns, 4-8 pcs
Mayonnaise for serving
Barbecue sauce for serving

1. Heat some olive oil in a large skillet and cook the onions and garlic for few minutes until they soften. Then transfer them to a food processor, add chickpeas, coriander, feta and egg, and blend to make dough.

2. Sprinkle some breadcrumbs on a large plate, wet your hands in cold water, take a handful of falafel dough at the time to make a burger. If the dough feels too soft and sticky, roll it on the breadcrumbs first and try again.

3. Put enough olive oil to the same skillet you were using for the onion to cover the bottom. Heat it up and add the falafel burgers. Allow to cook for 4-5 minutes before carefully turning over. Then allow to cook for further 5 minutes until solid and cooked.

4. Warm up the burger buns in the oven or toaster, spread the bottom part with mayonnaise, put the falafel burger on top, then couple slices of tomato and onion and serve with your favorite barbecue sauce.

THURSDAY:

Spicy Fish Soup

DINNER-PAL Spicy Fish Soup

Spicy Fish Soup

Potatoes, 8 medium cut into half moons
Yellow onion, 1 cut to thin wedges
Zucchini, 1 small cut to half moons
Red/yellow chilli, 1-2 thinly sliced and seeds taken out
Salmon, 450 g / 1 lb skinless and boneless cut to cubes
Vegetable stock, 1 cube
Paprika, 2 tsp
Black ground pepper, 1 tsp

1. Peel the potatoes and onion and cook them on high heat, covered wit lid for 10-15 minutes. In the meantime, chop the zucchini and chillies and season the salmon with salt.

2. When the potatoes are almost cooked, add the zucchini and cook for 3 minutes. Then add the salmon, chillies, paprika and black pepper and continue cooking for 3-5 minutes until the salmon is cooked through.

3. Taste to check the seasoning and serve.

FRIDAY:

Mushroom-Raviolis With Truffle Oil And Walnuts

DINNER-PAL Raviolis With Truffle Oil And Walnuts

Raviolis With Truffle Oil And Walnuts

(Rocket leaves for serving – optional)
Mushroom raviolis, about 600 g / 1,5 lbs
Truffle oil, 1/3 cup
Walnuts, 1/2 cup roughly chopped
Parmesan, freshly grated 1/2 cup for serving
Black ground pepper for serving

1. Cook the raviolis following the package instructions. Then drain and divide on plates.

2. Drizzle truffle oil on raviolis, season with freshly ground black pepper and finish with walnuts, parmesan cheese and rocket leaves (if using).

PS. a message to dear subscribers

Dinner-Pal has a new look on the website….check it out when you get a chance http://www.dinner-pal.com!

——————————————–

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.

Honey melon, 1
Lettuce, 1 small or medium
(Rocket leaves for serving – optional)
Tomatoes, 6 medium
Zucchini, 3 medium
Sage, a handful of leaves
Red onion, 1
Garlic, 2 cloves
Chickpeas, 2,5 cups (about 400 g)
Coriander, a small fresh bunch of leaves
Potatoes, 8 medium
Yellow onion, 1
Red/yellow chilli, 1-2
(Feta cheese, 1/2 cup crumbled – optional)
Feta cheese, 1 cup
Parmesan, 1/2  cup of freshly grated  for serving
Egg, 1
Chicken, 4 fillets
Prosciutto or bacon, 4 slices chopped
Pork tenderloin, 600 g / 1,5 lbs
Salmon, 450 g / 1 lb skinless and boneless cut to cubes
Vegetable stock, 1 cube
Israeli couscous, 2 cups
Mushroom raviolis, about 600 g / 1,5 lbs
Burger buns, 4-8 pcs
Truffle oil, 1/3 cup
Walnuts, 1/2 cup
Breadcrumbs, 1 cup
Mayonnaise for serving
Barbecue sauce for serving
Paprika powder, 2 tsp
Herbs de Provence spice mix