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

3 thoughts on “WEEKLY MENU & SHOPPING LIST – WEEK 41-2013

  1. An outstanding share! I’ve just forwarded
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    it for him… lol. So allow me to reword this…. Thank YOU for the meal!!
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