July 12-19: Good Eats Week

Continuing the pattern of no more than 2 animal protein entrees per week, this week looks like it will be full of flavor without losing the cook to the kitchen for the entire week. Translation: good food without a lot of fuss.

Monday: Deep Dish Pizza
This one is a versatile choice, as it can be as meaty or as meat-free as you like, depending on your toppings choice.

Whole Wheat Deep Dish Pizza Dough
1 1/3 c. water
1/4 c. olive oil
2 1/2 c. all purpose flour
1 c. whole wheat flour
1 1/2 t. salt

2 1/2 t. bread machine yeast

(I've had the best results with warm water when using whole wheat flour, so be sure to warm the water a bit before making this.)

Place all ingredients in the pan of a bread machine or in the bowl of an electric stand mixer: liquids first, yeast last.

If using bread machine, program for dough and press start. If using electric mixer, fit it with a dough hook and turn to 1 or 2. Let it mix for about 10 minutes, stopping to scrape the sides of the bowl if necessary. After ten minutes, spray dough and inside of bowl with cooking spray, turn dough ball over to coat. Cover loosely with plastic wrap or tea towel and place in warm oven. (I turn my oven on for two minutes, then turn it off, then place my bowl with dough in the warm but off oven.) You can also heat two cups of water in microwave for 4 minutes, then place the bowl with the dough next to the hot water in the microwave, and allow to stand. Either location is an effective dough rising environment. Allow to rise 40 minutes to 1 hour, or until almost doubled in bulk.

At this point the directions are the same for either the bread machine or the mixer.

Turn the dough out onto a lightly floured work surface. Flatten into a disc. Cover with a damp towel and let rest on the work surface 30 min or until increased 20 percent in size.

Roll out and shape the dough into a large circle (approximately 4 inches larger in diameter than your pan). Prepare pan (stoneware cake pan and cast iron skillets are my favorite, but a regular cake pan, even foil, will work) by coating with cooking spray. Place your dough into the bottom and up the sides of your pan. Let rest 15 min.

add your toppings, starting with cheese and ending with sauce. Bake at 400 15 min, then lower the temp to 350 and bake an additional 40-45 min. Cover with foil for the last 10 min of baking if cheese is too brown. remove from oven and let rest 10 min before serving.



Tuesday: Singapore Shrimp, Rice, Edamame
This shrimp entree is full of heat; tone it down by omitting the jalepeno, especially if feeding to kids. I love the way this looks on the plate: colorful and inviting and like you've spent all day, yet it takes just minutes!



Singapore Shrimp
1 cup uncooked jasmine rice
1 12 oz package soybeans in the pod
1 lb raw shrimp, peeled and deveined
1 1/2 t. cornstarch
1/8 t. white pepper
1/4 c. fat free reduced sodium chicken broth
1/4 c. ketchup
2 T. lite soy sauce
2 T. rice vinegar
2 T. chili garlic sauce (asian foods section)
2 t. olive oil
6 cloves garlic, minced
1 t. fresh ginger, grated
1 shallot, minced
1 jalepeno, seeded and minced
1/4 c. egg substitute, or 1 egg white

Prepare rice according to package directions; keep warm.

While rice is cooking, prepare soybeans according to package directions.

In medium mixing bowl, combine shrimp, cornstarch, and white pepper; set aside.

In small mixing bowl, combine chicken broth, ketchup, soy sauce, rice vinegar and chili garlic sauce; set aside

Heat oil in a wok or large nonstick skillet over high heat. Add garilc, ginger, shallot, and jalepeno; stir fry 30 sec. Add shrimp mixture to the pan and stir fry for 2 minutes. add chicken broth mixture and stir fry 1 min.

while stirring, slowly pour the egg substitute or egg white into the shrimp mixture. Continue to cook, stirring constantly, for 30 sec.

serves 4.



Wednesday: Grilled Cumin Chicken with Fresh Tomatillo Sauce, Chipotle Rice, Sliced Fresh Tomatoes
This is a new one for us, but it looks fabulous! I can't wait to try it!


Thursday: Quick Roasted Cherry Tomato Sauce with Spaghetti, garlic toast
Farmers' Market, here I come! It's one of the best things about summer.

For the toast:
slice one loaf of french bread in half lengthwise. Spread each cut side thinly with fat free plain yogurt. Dust with garlic powder and place on cookie sheet, cut sides up. Broil 3 minutes, check. Broil longer if desired, or until toasty. (The yogurt is the perfect substitute for butter to make this garlic toast guilt-free. Sounds weird, I know, but it works. Try it.)

Friday: Ginger Beef Salad with Miso Vinaigrette, Soba noodles
There's nothing like a fresh salad entree in the middle of summer! Refreshing!

Saturday: Orange Roughy, brown rice, sauteed zucchini
This simple, flavorful dish is from Eating For Life cookbook, a personal favorite. I make this a lot and never have leftovers. I like it because it is inexpensive, easy, and appreciated at the table.

Orange Roughy
1 cup uncooked brown rice
1/4 c breadcrumbs
1 t. italian seasoning
1/4 c. reduced fat parmesan cheese, grated
1 egg white
4 orange roughy fillets, about 6 oz each
3 t. fresh parsley, chopped, divided
4 small zucchini
1/2 red onion, chopped
1 t. grated lemon peel
1 lemon, halved

Prepare rice according to package directions.

Preheat oven to 400. Lightly coat baking sheet with cooking spray.

In shallow dish, combine breadcrumbs, italian seasoning, and cheese. In small bowl, beat the egg white until slightly foamy.

Lightly brush both sides of each fillet with egg white, then dredge in breadcrumbs to coat. Arrange fillets on baking sheet and sprinkle with 1 T. parsley. Bake until opaque, about 20 minutes.

While the fish is baking, lightly coat a nonstick skillet with cooking spray and place over medium high heat. slice zucchini diagonally. Add zucchini and onion to the skillet, cook 2 minutes. Turn zucchini and cook until tender, about 2 more minutes.

Stir remaining parsley and lemon peel into the cooked rice.

4 servings each.


Sunday: Risotto Primavera
This is another recipe I chose for its use of fresh farmers' market vegetables.

July Kickoff

Happy Independence Day! I've been thinking for awhile about a new format for our weekly menus. I've been wanting to incorporate more fish and less beef, chicken and pork. I have nothing against those meats, but I do think that our family would do better by consuming more fish and vegetarian options. I'm out of town this week, so i won't get to enjoy THIS menu (my mom has a great one planned though) but I'm looking forward to trying something new when I get back. Here's a stand-in menu for the meantime:

Sunday: Hamburgers, corn on the cob, baked beans....picnic food for the 4th

Monday: Farfalle with Onions, Tomatoes, and Feta

Tuesday: Blackened Yellowtail Snapper with Mango Salsa, Quinoa Salad with Sugar Snap Peas

Sugar Snap Peas are one of the earth's greatest gifts. They are sweet, crunchy, satisfying, and super healthy. I'll grab a ready-to-eat bag from the produce aisle and have the WHOLE bag for an afternoon snack. If I'm really feeling hungry I'll dip them in some yummy hummus. Don't be afraid to try new grains. Quinoa (Keen Wa) is an easy to prepare and readily available option.

Wednesday: Roasted Tomato and Artichoke Flatbread Pizza

Thursday: Chili and Lime Grilled Shrimp with White Beans and Rice

Friday: Grilled Whole Chicken, corn on the cob, baby greens salad

To grill a whole chicken, rinse and dry a whole bird. Sprinkle with kosher salt and fresh ground pepper. Place in a greased foil roasting pan and put into a preheated grill over indirect heat. Cook 15 min per pound (usually an hour or so for a whole chicken). Your bird will come out golden brown and crispy skinned, with tender, juicy meat WITHOUT basting or any other fuss. The perfect summer meal.

Saturday: Pizza Night or Leftovers

Summer's in Full Swing

I can't stand how fast the world is spinning right now. I'm having fun, but I want things to slow down. Unfortunately, there are no brakes on this ride! Speaking of rides, we had a great time in Orlando, and are going to be home just shy of a week before we hit the road AGAIN for the opposite side of the US. Wisconsin, here we come (with a few stops along the way to see family and friends). In the meantime, my kitchens, indoor and outdoor, miss me, so I'll have to spend some time with them starting Wednesday:

Wednesday: hot dogs and fresh corn on the cob in the fire, raw veggies and dip

Thursday: grilled shrimp and tomatoes over pasta with feta, fresh bread (gonna make this one up: stay tuned for a recipe)

Friday: steak on the grill, baked potatoes, steamed green beans

Saturday (meal swap meal): Stuffed Shells with Smoky marinara, fresh french bread, spinach
salad

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=428921

Sunday: Pizza (birthday party!!!)

Rain, Rain, Go Away!

I'm so ready for the rain to stop and the earth to dry. Too much of a good thing is still too much. The dogs look like wallowing pigs, and the kids NEED to go play outside! And this Dinner Diva is missing her grill.


Sunday: We never got around to having the chicken salad from last week. So, tonight we're having that! Chicken and Strawberry Salad, buttery baguettes

(Note: take a few minutes today to make the vinaigrette for Tuesday's salad...it needs time to chill.)

Monday: last week's other meal shopped for but never made: grilled steaks, baked sweet potatoes, grilled asparagus

Tuesday: Prosciutto and Smoked Gouda Panini, Hearts of Romaine Salad

Sandwiches and salad sounded good and easy for mid-week. If you need something else, try some oil and vinegar potato chips, home fries, or parmesan crisps on the side.

Wednesday: Potato-Crusted Red Snapper, Corn and Tomato Salad, Pain D'Ail

Don't be intimidated by long-named recipes. Sometimes the easiest recipes take longer to say than to make. Tonight's menu might seem involved, but the hardest part will be the bread (which will take about 10 minutes in a breadmaker). In a pinch, substitute store-bought garlic and herb french bread.

Pain D'Ail

3 cloves garlic
2 T. butter

1 1/4 cup water

3 1/8 cups bread flour
1 T. gluten (omit if you can't find it, but its inclusion yields a nice texture)
1 T. sugar
1 1/2 t. salt

2 1/2 t. bread machine yeast

Peel garlic and press into the butter. Mash together.

Place all ingredients into the pan according to the order in the manufacturer's instructions. Add garlic butter with the liquids. Program for french bread, crust set to medium. Press start.

When baking cycle ends, remove immediately and place it on a cooling rack. Cool to room temp before slicing. (Or if you have an electric knife, you can slice it while still hot..YUM!)

Thursday: Hot Italian Sausage and Tomato Pasta, simple salad, bread

Try using the leftover Pain D'Ail. Slice, spread with plain yogurt or a small amount of butter, and top with freshly grated parmesan or asiago. Toast under the broiler a few minutes or until cheese is melted and slightly browned.

Friday: Farmer's Frittata, fresh fruit

Saturday: Pizza Night

Spring Has Sprung

Today is Mothers' Day, and so far I've gotten to sleep in (all the way till 8:15- about 3 hours past my usual alarm time!), gotten snuggles from my kids, homemade "pearl" bracelets, and fresh flowers. Not a bad Mothers' Day so far! Now I'm enjoying my coffee (thank you, Keurig) and menu-planning, which is a chore for some, but I actually enjoy pouring over Cooking Light magazines, scouring the internet recipe sites, and leafing through my many cookbooks. I love trying new recipes even more than savoring old favorites. Last week's calzones and beer-battered fish were each new recipes, and we all enjoyed them very much!

Lots of new stuff in store for this week, too!


Sunday: Daniel said he won't allow me to cook today. Sigh. Well, okay then. I guess we're going out!

Monday: Salmon Burgers, fruit salad, green bean fries

Green Bean Fries
1 lb fresh or frozen green beans (if frozen, thaw first)
1 1/2 T. olive oil
1-2 t. kosher salt, less or more to taste
black pepper, to taste, optional

Heat oven to 275. Toss beans, oil, and salt and pepper in a bowl until well coated. Arrange in a single layer on a baking sheet. Bake at 275 for 1 hour or until crisp. they will be shriveled and ugly but somewhat onion-ring-like.

Tuesday: Grilled Pork Tenderloin with Strawberry-Avocado Salsa, cous-cous, steamed edamame

Nothing's easier than a grilled pork tenderloin, and it yields a juicy, flavorful base for the fresh salsa. For easy sides, serve it with commercial cous cous and steam-in-the-bag edamame.

Wednesday: Vegetarian Stuffed Peppers, crusty french bread

Vegetarian Stuffed Peppers

6 bell peppers, any color (look for boxy looking ones as these make the best stuffing peppers)
1 lb soy crumbles (such as Morning Star)
2 T. chopped onion
1 cup cooked brown rice
1 t. salt
1 clove garlic, finely chopped
1 15oz can tomato sauce
3/4 cup shredded mozzarella

Cut peppers in half through stems, leaving stems in tact. Remove membranes and seeds, and rinse. Cook peppers in boiling water 5 minutes. Drain.

Cook soy crumbles and onion in nonstick skillet 8-10 minutes or until onion is tender. Stir in rice, salt, garlic, and 1 cup tomato sauce. Cook until hot.

Heat oven to 350.

Stuff peppers with soy mixture. arrange open side up in baking dish. Pour remaining tomato sauce over peppers.

cover and bake 45 minutes. Uncover and bake 15 min. Sprinkle with cheese, and serve.

(For variation, add 2 t. italian seasoning when you add the tomato sauce, or substitute commercial bottled marinara for the tomato sauce.)


Thursday: Chicken and Strawberry Salad, Buttery Baguette Slices

This one starts with a rotisserie chicken--easy! I don't have cashews, so I'll probably substitute almonds or sugary pecans. For the side dish, use the leftover french bread from Wednesday and slice. Layer flat on a baking sheet and broil 1.5 minutes. Turn over, lightly butter, and broil 1.5 min longer.

Friday: grilled steaks, baked sweet potatoes, grilled asparagus

I can never get enough steak, and thanks to a very generous neighbor, I have an abundance of my favorite meat in my freezer. (But not for long!)

Saturday: Pizza night

MAY?!?

Each year on May first, I think MAY? As in, MAY we please have April back because I'm not ready for MAY!

Sunday: grilled steaks, steamed broccoli, baked potatoes

Nothing fancy here, just your good ole' meat-n-potatoes!

Monday: Grilled Salmon, fresh salad, homemade bread

For the salmon, I sprinkle it generously with lemon pepper seasoning (actually my favorite is the Citrus-Basil rub from Pampered Chef), and place it in a greased fish basket. Grill over med heat about 8 minutes, or until opaque and flakes easily.

Tuesday: Cavatappi with Spinach, Beans, and Asiago

This is by request from my 6 year old. Why not? It's easy, it's cheap, and it's healthy! It's a one dish wonder (all food groups met with one entree') so I don't serve any sides with it. Crusty french bread or garlic breadsticks would be good with it though, or maybe fresh sliced tomatoes if you can find ripe ones.

Wednesday: Jambalaya, fruit salad

This is an easy dish, and I make it with either pasta (orzo or penne, macaroni would work in a pinch also) or rice interchangeably. Since it's pasta on Tuesday, I might go with rice!

Thursday: Grilled Chicken breasts, sautee'd zucchini and yellow squash medley, baked sweet potatoes

For a variation on an old standby, try making a tangy glaze for the chicken:

3 Tablespoons fruit preserves (apricot or raspberry are my favorites, but cherry, blackberry, or even marmalade would work too)
2 T. red wine vinegar
1 1/2 T. olive oil
1 garlic clove, minced

Combine above ingredients and use the mixture to baste chicken frequently while it is on the grill.

Friday: beer-battered fish, corn bread, raw veggie tray

My dad gave me some fresh caught fish, and I'm inspired to have a Friday Fish Fry (without the frying of course).

My favorite cornbread recipe is from the Quaker White Corn Meal box:

Easy Corn Bread
1 1/4 c. flour
3/4 c. cornmeal
1/4 cup sugar
2 t. baking powder
1/2 t. salt (optional, I omit it)
1 c. skim milk
1/4 c. vegetable oil
1 egg, beaten (or 2 egg whites, beaten)

Heat oven to 400. Grease 8 or 9 inch pan. (I use a 10 inch cast iron skillet.)

Combine dry ingredients. Stir in milk, oil, and egg, mixing just iuntil dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

My husband likes this with maple syrup, my kids like it with honey.


Saturday: Grilled Pepper, Onion, and Sausage Calzones, spinach salad

I thought I'd try making these for our neighborhood meal swap. To freeze, follow the steps until the baking. Bake at 500 for just half the time, then cool, wrap tightly, and freeze. When ready to reheat, thaw completely, unwrap (let them thaw wrapped to avoid condensation on the dough), and finish baking at 500 for the other half the time.

Busy, Busy, Busy!

I've got a lot going on this week in the kitchen! Two cakes and a baby shower means that firstly my grocery money is going to some specific ingredients and secondly my cooking time and energy will be not be as available for meals. So, I'm going to try to keep it simple and stick to what I already have.

Monday: Grilled Chicken Breasts with slow roasted tomatoes, asiago, and fresh basil, steamed broccoli, steamed brown rice

(For the chicken, roast the tomatoes in the afternoon, then after you grill the chicken, drop some tomatoes on each breast, sprinkle heavily with grated asiago...broil them a few minutes so the cheese melts and the tomatoes warm up, then toss some tiny ribbons of fresh basil on top and serve.)

Here's a simple way to make pretty basil ribbons: http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx

Tuesday: pancakes, fresh fruit

Wednesday: Frozen meal swap meal

Thursday: out

Friday: grilled steak, baked potatoes, steamed edamame

Saturday: pizza