Cod fillets with caper butter

Super Fast- ready in 15 minutes!!!

4 skinless cod fillets

coarse salt and ground pepper

3 Tb. unsalted butter, room temp.

1 Tb. capers, rinsed and drained, finely chopped

2 Tb. finely chopped fresh parsley

lemon wedges

Directions:

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place cod on baking sheet; season both sides with salt and pepper. Broil until opaque throughout, 6-8 minutes. Meanwhile, in a small bowl, stir together butter, capers and parsley; season with salt and pepper. Top cod with a dollop of caper butter, serve with lemon wedges.

Couscous with carrot, garlic and parsley

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh parsley leaves, chopped

2 cloves garlic, minced
1 tablespoon olive oil

Directions
In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, garlic and carrot; cover pan, and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork. Gently stir in parsley and oil; season with salt and pepper.

Creamy tomato basil soup

4 lbs. tomatoes, peeled, seeded and roughly chopped*

2 Tbs. + 4 Tbs. olive oil

3 garlic cloves, minced

2 sprigs fresh thyme

1 full handful freshly torn basil

1 Tbs. sugar

1 pint half & half

1 tsp. salt

garnish with freshly torn basil and mozzarella

Heat 2 Tbs. olive oil in large stock pot. Saute garlic for 1-2 minutes, do not brown. Add tomatoes, thyme, basil and sugar. Bring to a boil. Cover and reduce heat. Simmer for 25 minutes. Remove thyme sprigs. Puree soup in a blender, in batches. In each batch, drizzle about 1 Tb. olive oil while blender is on. When totally smooth, put each batch in a large bowl. When all the soup is pureed, pour it back into the stock pot. Add salt and stir well. Bring the soup back to a simmer and taste. Add desired amount of salt. Use a whisk to stir in the half & half. Serve with cheese and basil.

*To peel a tomato: cut an 'x' through the skin, but not the flesh at the base (or 'butt') of tomato. Drop into boiling water for about 10 seconds and then plunge tomato into a bowl filled with ice water. Gently peel the skin off the tomato. To seed a tomato, cut it in half widthwise, so that the stem is on one side and the base is on the other. Gently squeeze seeds out. You may need to poke your finger into the holes to get all the seeds out.

Herb crusted salmon

3 slices white sandwich bread

1 cup fresh flat leaf parsley (or favorite fresh herb- basil, oregano with pinch of thyme, cilantro etc)

1 tablespoon olive oil

coarse salt and pepper

4 skinless salmon fillets

2 tablespoons dijon mustard

Directions:

Preheat oven to 450. Line baking sheet with alumminum foil; set aside. In a foof processor, combine bread, herbs and olive oil. Season with salt and pepper. Pulse until coarse crumbs form. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Spinach Salad

The BEST salad you will ever eat (until my next recipe!)

Dressing:
1/2 cup white sugar
1 tsp. salt
1/2 cup canola oil
1/2 cup olive oil
1 tsp dijon mustard
1/2 cup white wine vinegar
1/4 cup grated onion and juices that come from grating
2 tsp. poppy seeds

In blender combine all ingredients but the poppy seeds. Blend until smooth. Add poppy seeds and pulse until throughout dressing. This makes enough dressing for 3-4 large bags of spinach. Once you try the salad, you'll want to eat it every meal till it's gone!

Salad:
spinach
dried cranberries
pecans or alomnds (pecans taste the best)
crumbled feta cheese

Toss desired amount of ingredients in bowl with dressing and serve immediately.

Steak Chili

I know it's hot outside, but the reason I make chili in the Summer is because of the amazing homegrown tomatoes I need to use!

2 tablespoons canola oil
2 pounds steak (london broil, boneless short ribs, chuck steak)- cut into 1 inch cubes

flour for dredging
2 onions, chopped
3 cloves garlic, minced
1 jalepeno pepper

1 small can beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoons ground cayenne pepper

1/4 teaspoons liquid smoke
6-8 seeded and chopped fresh tomatoes or 2 (29 ounce) cans diced tomatoes
2 (15 ounce) can black beans, drained

salt and pepper to taste

DIRECTIONS
In a large pot over medium high heat, heat oil. Dredge steak in flour seasoned with salt and pepper. Saute in batches until browned on the outside, but not cooked through. After each batch, remove with a slotted spoon and set aside. (You may need to add more oil to the pot at this point) Add the onions and saute for 15 minutes, or until the onions are caramelized. Add tomatoes, garlic, jalepeno, beef broth and steak to the pot. Bring to boil. Cover and reduce heat to low. Simmer, coveredfor about 2 hours, or until meat is tender. Each cut will take different times to become tender.
Add the chili powder, cumin, cayenne pepper, liquid smoke and black beans. Remove cover and simmer for another 15-30 minutes, or until you've reached your desired thickness

Chicken curry

4 Tb butter
3 tsp. curry powder
1/2 tsp. groung cumin
2 tsp. dry mustard
1 tsp. ground ginger
1/2 tsp. coriander
1/4 tsp. cinnamon
1/2 tsp cayenne pepper (more or less depending on how spicy you like it)
salt & pepper to taste

4 Tb. flour
4 cups chicken broth
1 1/2 lb. cooked, shredded chicken
1/4 cup honey

Toppings:
dry roasted peanuts
bananas
shredded coconut
mango chutney
raisins
shredded hard boiled eggs

Melt butter in large skillet over medium high heat. Add spices to make paste. Add flour to paste and cook for 2 mintues. Add broth slowly to create thick gravy. Whisk in each addition until smooth. Pour in honey a stir well. Add chicken and cook until heated through. Serve over rice with desired toppings.

Cowboy Wraps

2 Tb. red wine vinegar

1 Tb. dijon mustard

2 garlic cloves, minced

1/4 cup + 1 tsp. olive oil

1 lb. yukon gold potatoes

1/4 cup milk

2 Tb. butter softened

2 Tb. sour cream

2 Tb. green onions or chives

1 cup corn kernels

1 lb. london broil (or close to it)

1/3 cup bbq sauce

4 tortillas

Directions:

Combine vinegar, mustard, garlic & 1/4 cup olive oil in large bowl. Marinate london broil in this mixture for at least 30 minutes. Peel and boil potatoes in salted water. Drain potatoes and mash with milk, butter, sour cream, green onions and salt and pepper to taste. Broil meat for about 3-5 minutes per side, depending on desired doneness. Cut meat into small pieces Heat 1 tb. olive oil in skillet and saute corn for about 3 minutes. Add meat to skillet with corn. Add bbq sauce and stir. Spread potaatoes evenly on each tortilla. Top potatoes with corn/meat mixture and wrap. Serve immediately.

Menu for 8/11-8/24

Menu costs $3.35 per person, per dinner
Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
8/11- BBQ pulled pork sandwiches with horseradish dijon aioli and crisp onions, carrot sticks & bell pepper slices
8/12- Orange chicken, stir fry veggies & egg rolls
8/13- Soft tacos & orange slices
8/14- Chicken cutlets, asparagus & green bean, cherry and almond salad
8/15- Eggplant lasagna, tossed salad & garlic bread
8/16- Coconut milk pasta & summer thai salad
8/17- Stuffed pork chops with cilantro cream sauce, spanish rice & broccoli
8/18- Chicken satay, naan bread & roasted veggies
8/19- French toast, bacon & strawberries
8/20- Stuffed portabello mushrooms & citrus salad
8/21- Black bean cakes, Chevy's corn casserole, broccoli & orange slices
8/22- Thai Magic Chicken, brown rice & peas
8/23- Southwest casserole, apple slices
8/24- Meatball subs, green beans & orange slices

Shopping List:
Shopping list is based on four people. (Based on TJ's & Safeway's prices) Remember to freeze meat until ready for use. Also, make sure to refrigerate bread and fruit to make them last for the full two weeks.
Trader Joe's
1 bottle BBQ sauce
16 oz. orange juice
1 loaf bread
2 pkgs. bell peppers
1 pkg. Mandarin Orange Chicken
1 pkg. Bejing Style Stir Fry Vegetables
1 pkg. vegetable spring rolls
6 oranges
1 pkg. fresh spinach
1 pkg. asparagus
1 lb. parmesan cheese (fresh, not grated)
1 package frozen green beans
1 pkg dried bing cherries
1 pkg. sliced almonds
1 bag avocadoes
2 pkgs shredded mozzarella cheese
2 pkgs bagged salad
3 jars/cans spaghetti sauce
1 container ricotta cheese
1 container cottage cheese
1 doz eggs
1 pkg. garlic naan bread (frozen section)
1 loaf parbaked french bread
1 can coconut milk
2 bags basmati rice
1 small container vanilla yogurt (indiviual size)
4 cans black beans
1 lb. ground beef
1 pkg. tortillas
1 pkg cheddar cheese
1 container sour cream
1 pkg peanuts
1 pkg green onions
3 bags frozen corn
1 pkg broccoli
1 bag tortilla chips
5 apples
4 portabello mushrooms
Safeway:
1 2-3 lb. pork shoulder roast
good rolls for bbq sandwiches (& meatball subs)
strawberries
French's onions (green bean casserole onions)
8 carrots
5 tomatoes
1 pkg shredded lettuce for tacos
2 pkgs chicken breast
1 large eggplant
1 head napa cabbage
1 bunch cilantro
1 handful snow peas (from the bulk section)
1 1 inch piece of ginger (bulk section, just break off the size you need)
1 package of top ramen
1 small can water chestnuts
4 pork chops
2 onions
1 pkg. panko breadcrumbs
1 small package frozen meatballs
*Pantry Items:
milk
flour
honey
mayonnaise
cream of chicken soup
dijon mustard
horseradish
curry powder
cayenne pepper
lime juice
rice vinegar
red wine vinegar
balsamic vinegar
soy sauce
fresh garlic
garlic powder
olive oil
canola oil
butter
peanut butter
bread crumbs
masa
corn meal
baking powder
ground cumin
chili powder
italian seasoning
good seasons italian dressing packets
sugar

* pantry items are things that are usually already in your kitchen. If you do not have these items, just add them to your shopping list.

Southwest chicken casserole

2 cups cooked rice

2 cans black beans

1 bag frozen corn

2 cups cubed cooked chicken breast

1 can cream of chicken soup

1 cup mayonnaise

1 Tb garlic powder

1 tb chili powder

1 tsp ground cumin

2 cups crumbled tortilla chips

2 cups cheddar cheese

In 9x13 layer the rice, black beans, corn and chicken. In bowl, combine soup, mayonnaise, garlic powder, chili powder, cumin and salt and pepper to taste. Pour sauce over casserole. Bake, covered for 45 minutes at 350. Uncover and sprinkle the tortilla chips and cheese on yop. Place under the broiler for about 3-5 minutes or until cheese is bubbly.

Also may be cooked in Princess House 3 qt Fantasia Dish in the microwave. Follow directions for assembly and microwave covered for 20 minutes. Place chips and cheese on top and microwave uncovered for 2 minutes.

Thai Magic Chicken

This is a recipe to be used in the Fantasia 3 qt casserole dish. It's a variation of their magic chicken.

4-5 Tb sugar

3 Tb soy sauce

3 Tb ketchup

3 Tb rice vinegar

3 Tb canola oil

2 Tb lime juice

2 Tb peach preserves

1 tsp ground ginger

3 cloves garlic, minced

1/4 chopped cilantro

2 limes

4-5lb. whole chicken

Directions:

Combine all ingredients, except for limes and chicken, in a gallon ziploc bag. Place rinsed chicken in marinade and refrigerate for at least 30 minutes and up to overnight. Put contents of bag in Fantasia 3 qt casserole. Squeeze juice of 2 limes on chicken and put limes in cavity of chicken. Cover and microwave for 30 minutes. (32 minutes if larger chicken)

Spicy Bean Cakes

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus

1 cup yellow cornmeal
6 tablespoons (about) olive oil

Sour cream

Purchased salsa

Directions

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Also on the menu for today: Chevy's Corn Casserole

mozzarella-stuffed grilled portobellos with balsamic marinade

1/4 cup extra-virgin olive oil

2 tablespoons plus 1 teaspoon balsamic vinegar

3 garlic cloves, minced, divided

6 large portobello mushrooms, stemmed

1 1/2 cups panko (Japanese breadcrumbs)*

1 cup shredded mozzarella cheese (about 5 ounces)

1/2 cup grated Parmesan cheese (about 2 ounces)

1/4 cup chopped green onions

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh thyme

1/4 cup ( 1/2 stick) butter, melted

Directions:

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes. Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.

*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

On the menu today is also: Citrus Salad

Chicken satay with peanut sauce

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp. ground cumin

1/8 tsp. salt

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast, cut into 1 inch cubes

Directions:

Mix all ingredients except for chicken in a large ziploc bag. Add chicken and refrigerate for at least 2 hours. Thread chicken on skewers and grill over medium heat for about 2-3 minutes per side. Dip in peanut sauce.

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 cup coconut milk

1 Tb. soy sauce

1/4 tsp red pepper sauce

Directions:

Beat all ingredients with wire whisk.

Southwest stuffed pork chops with cilantro cream sauce

6 pork chops, at least 1 1/4 inches thick
1 cup black beans
1/2 cup corn
1/2 cup shredded sharp Cheddar cheese
2 tablespoons chopped red bell pepper

4 tablespoons chopped green onion
1 clove garlic, minced

1 tsp cumin

1/2 tsp chili powder

Directions:

Cut a pocket into each pork chop. Salt and pepper inside of pockets of pork chops. Toss together the black beans, corn, bell pepper, shredded cheese, onions, garlic, cumin and chili powder. Stuff pork chops lightly with the mixture. Place in a shallow baking dish and bake pork chops at 350° for about 30 minutes. Cover with foil and cook 15 to 20 minutes longer, or until pork chops are done.

Cilantro Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

1 tablespoon chipotle puree (buy chipotle peppers in adobo sauce and puree in blender)

1/2 cup chopped cilantro

Directions:
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Stir in chipotle puree and cilantro. Pour over cooked pork chops.

Spanish Rice

2 tablespoons canola (can use up to 1/4 cup)

1 onion, chopped fine

1 garlic clove, minced

2 cups of medium or long-grain white rice

4 cups chicken broth (or vegetable broth)

1 cup of diced fresh tomatoes

1 teaspoon salt

1/2 tsp pepper

Diretions:

In a large skillet, cook onion and garlic in canola oil, medium/high heat. Add dry rice. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Add tomatoes and salt. Cook until skins of tomatoes start to peel back from flesh of tomatoes. Add broth. Bring to a boil. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Add pepper and fluff with a fork.

Stir -fried coconut noodles

3/4 lb. fettuchine-style rice noodles (or rice stick noodles)
3 Tb. grapeseed oil
1 lb. minced chicken
1 yellow bell pepper, stemmed, seeded and minced
1 eggplant cut into 1/2 inch cubes
1 Tb. minced garlic
1 can coconut milk
soy sauce

Directions:
Soak the noodles in very hot water until you're ready to add to the stir fry. Pour 1 Tb. into the large skillet, turn the heat to high, and heat for a minute. Add the meat and cook, stirring occasionally, until it browns and loses it's raw look, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tb. of oil to the skillet, followed by the eggplant and bell pepper. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and stir with the meat. Add the remaining Tb. oil, followed by the garlic and cook for about 30 seconds. Add the cocnut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Drain the noodles and add along with the meat and vegetables. Cook until the noodles absorb most of the coconut milk, about 3 minutes. Season with soy sauce and pepper.

Eggplant Lasagna

1 large eggplant, sliced into long thin slices (these will be your 'noodles') peeling is optional 2 jars tomato sauce

1 container (16 oz) ricotta cheese

1 container (16 oz) cottage cheese

2 cloves garlic, minced

1/2 cup fresh basil, chopped

1 Tb. fresh thyme leaves, chopped

2 eggs

1/2 cup parmesan cheese

2 cups mozzarella cheese

salt and pepper

Directions

Preheat oven to 350. In a large bowl mix: ricotta cheese, cottage cheese, garlic, basil, thyme, eggs, parmesan cheese and salt and pepper. In 9x13 glass dish, layer a small spoon of sauce, half of the eggplant slices (enough to cover bottom), half of ricotta mixture, half of the remaining sauce and 1 cup of mozzarella cheese. Repeat layers and cover tightly with foil. If the foil touches the cheese, make sure to spray with cooking spray, so the cheese doesn't stick. Bake, covered for 35 minutes. Uncover foil and bake for another 10 minutes- or until cheese is browned and bubbly.

Chicken Cutlets

SO EASY!- This recipe is from another of my favorite cook books- "the minimalist cooks dinner" by Mark Bittman. All the recipes are easy, fresh and delicious. I love that every recipe has substitues and tips, so that you can make almost any of the recipes without having to go to the store in the middle of cooking to get something you forgot.

3 cups (or 3 handfuls) fresh spinach
4 oz. (1 cup grated) parmigiano reggiano cheese- make sure to get fresh and grate it yourself-very inexpensive at Trader Joe's

2 garlic cloves

1 tsp. pepper

pinch salt

1 1/2 lbs. boneless, skinless chicken breasts- cut into large chunks

3 Tb. olive oil

Directions:

In large skillet, heat 1 Tb. olive oil over medium heat. Put spinach in oil and toss for about 2 minutes, or until wilted. Remove spinach from heat and set aside. Pulse cheese and garlic in a food processor, until garlic is minced. Add pepper, salt and chicken and pulse the machine on and off until the chicken is chopped, NOT PUREED(the goal is to have pieces that are grape size) pulse 2 r 3 more times. Put olive oil in large skillet (just use the one you used for the spinach- less cleanup!) and turn the heat to medium. Shape the chicken mixture into eight small burger-shaped cakes. cook for about 3 minutes per side, or until nicely browned. Do not overcook. Serve hot with any condiment you like. I like to use creme fraiche (or sour cream) with nutmeg and garlic stirred in. Use about 1/2 Cup creme fraiche 1/2 tsp. nutmeg and 1 garlic clove, pinch of salt and pepper.

NOTE: If you do not have a food processor, you can use the Pampered Chef Food Chopper to or a knife to chop the chicken.

Green bean, cherry and almond salad

1/2 pound green beans, trimmed (frozen green beans from Trader Joe's also work)
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard

2 tablespoons olive oil
1 bag butter lettuce salad mix

1/3 cup dried cherries
1/4 cup sliced almonds

Directions
In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well. (omit step if using frozen green beans- just defrost them)
Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and 2 tablespoons oil; season with salt and pepper.
In a large bowl, toss lettuce with all but 1 tablespoon dressing. Divide salad among four plates; green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.