January 2016 Dinner Ideas Part 4

It’s the final day of January, which means my Hubby and I are almost done with six full weeks of sobriety and eating in!  We have a few more days to go with sobriety, but alas work travel is going to result in me eating at restaurants or on the go a few days this week.  All in all though, I can happily report I cooked all of our meals this month except for when work commitments dictated our meal options.  Take that New Years challenge!  

For everyone not traveling this week, here are some recipes and a shopping list to help you with your week!  I hope they make your weeknight dinner prep a bit easier and more efficient.  

Don’t forget to share my blog if you find it helpful!  Have a great week!  

Brussels Sprouts with Prosciutto and Juniper

RECIPES

Steamed Cod with Ginger and Scallions, Source: Martha Stewart Magazine

Brothy Poached Chicken with Mushrooms and Fresh Chile, Source: Bon Appétit Magazine, January 2015 page 34

Roast Pork Tenderloin with Apricot-Miso Glaze, Source: Bon Appétit Magazine, January 2011 page 60

Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish, Source: Bon Appétit Magazine, January 2010 page 99

Greek Inspired Zucchini Pasta- Feta Turkey Meatballs, Source: Inspiralized

Indian Lamb Chops with Curried Cauliflower, Source: Bon Appétit Magazine, January 2010 page 45

Roasted Citrus and Avocado Salad, Source: Bon Appétit Magazine, January 2015 page 35

Brussels Sprouts with Prosciutto and Juniper, Source: Food and Wine Magazine, January 2014, page 79

Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish

GROCERY LIST

Produce

1 blood or Valencia orange

2 Meyer or regular lemons

1 Naval orange

2 hothouse cucumbers

2 medium zucchinis

1 bunch scallions

1 bunch fresh cilantro

1 bunch fresh thyme

1 bunch watercress or arugula

1 bunch oregano

1 bunch fresh parsley

1/2 cup mint

1.75 pounds brussels sprouts

3 cups kale

1 avocado

1 cauliflower

1 fresh red chile (such as Fresno)

8 ounces maitake or shiitake mushrooms

3 heads of garlic

1 red onion

2 Maui or Visalia onions

5 medium shallots

1 large piece of ginger

Fresh Meyer or regular lemon juice

Dairy

Crumbled feta cheese

Parmesan cheese

Whipping cream

Meat and Seafood

4 skinless cod fillets (6 to 8 ounces each)

1.5 pounds boneless, skinless chicken breasts

2 one pound pork tenderloins

2 one pound grass-fed New York Strip Steaks

3 ounces prosciutto

1/2 pound ground turkey, 93% lean

2 4 to 5-ounce lamb shoulder blade chops

Interior Aisles

Salt

Kosher salt

Sea salt

Flaky sea salt

Flour

Apricot preserves

Honey

Pepper

Bay leaves

Whole allspice

Curry powder

Dried crushed red pepper

Toasted sesame seeds

Olive oil

Vegetable oil

Nonstick vegetable oil spray

Distilled white vinegar

Champagne vinegar

Rice Vinegar

Soy sauce

Hoisin sauce

Mango chutney

Low-salt chicken broth

1 piece of whole wheat bread for breadcrumbs

Pine nuts

Hard to Find Ingredients 

Red miso

Juniper berries

  

January 2016 Dinner Ideas Part 3

That was some blizzard DC got hit with!  Not sure about how your experience at the grocery store was before the storm, but mine was painless because I bought my weekly groceries last Sunday!  Today Giant had all of the meat, and some of the produce we needed when we ventured out.  Now, the only painful part of grocery shopping this week will be a trip to Trader Joe’s tomorrow during lunch.  

I changed up the weeknight dinner menus this week to include two chicken dishes and one less red meat. Hope you find it a bit healthier.  For everyone eating clean, staying sober or sticking to another food resolution, I hope you are staying strong through both the blizzard and the end of the month!  

RECIPES

Crispy Chicken with Shallots, Source: Bon Appétit Magazine,  January, 2014 page 87

Spice-Rubbed Roast Chicken with Two Sauces, Source: Food and Wine Magazine, January 2013, page 74 (Wasakak Sauce, Piri Piri Sauce)

Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney, Source: Bon Appétit Magazine,  January, 2011 page 111

Orange and Soy-Glazed Baby Back Ribs, Source: Bon Appétit Magazine,  January, 2012 page 81 

Chicken Sausage and Peppers with Sweet Potato “Dirty Rice,” Source: Inspiralized

Flank Steak Salad with Frisée and Charred Pepper Salsa, Source: Bon Appétit Magazine,  January, 2012 page 28

Thai Duck and Grapefruit Salad, Source: Bon Appétit Magazine,  January, 2014 page 15

Orange and Soy-Glazed Baby Back Ribs with Steamed White Asparagus

GROCERY LIST

Produce

1 large eggplant

2 red bell peppers

1 yellow bell pepper

1 8-ounce tomato

6 fresh red chiles, such as cayenne 

1 fresh poblano chile

1 Fresno chile or red jalapeño 

1 bunch celery

3 Thai chiles

2 lemons

1 orange

1 lime

2 red or pink grapefruits

3 bunches of mint

1 bunch flat-leaf parsley

1 bunch rosemary

1 bunch oregano

3 bunches cilantro

Daikon radish sprouts and/or microgreens

3 cups frisée 

4 red radishes

8 scallions

1 large red onion

2 white onions

1 large piece of ginger

3 heads of garlic

8 small shallots

2 medium sweet potatoes

Fresh lime juice

Fresh lemon juice

Fresh orange juice

Meat and Seafood 

2 3.5-4 pound chickens

4 six ounce halibut fillets

3.5 pounds baby back pork ribs

9-10 ounces chicken sausage

1 flank steak

1 12-ounce duck breast

Interior Aisles

Olive oil

Vegetable oil

Kosher salt

Black pepper

Ground fennel seeds

Sweet smoked paprika

Ground ginger

Ground cumin

Cumin seeds

Ground coriander

Dried oregano

Crushed red pepper flakes

Turmeric

Cayenne pepper

Soy sauce

Fish sauce

Honey

Sugar

Chicken broth

Tomato paste

Red wine vinegar

Balsamic vinegar

Unsweetened coconut milk

Bottled clam juice

Hard to Find Ingredients 

1 lemongrass stalk

January 2016 Dinner Ideas Part 2

Happy Thursday!  Sorry for the delayed post this week— I spent yesterday going to and from NYC for a work trip, so I got a bit off schedule!  

How are your resolutions, food cleanses, whole food diets, and sobriety going?  (if applicable!)  Except for breaking the rules yesterday while on the road, my #takeouttakeout challenge has been a success!  Now, I just have to keep it (and sobriety) up until mid February.  

This week I want to recognize my friend at Polka Dots and Candy Bars for passing along the shrimp recipe.  Thanks E!

Also, for the roast chicken recipe below, I suggest buying a chicken that is already cut in half.  I followed the recipe, and cut the backbone and random bones out of my organic chicken.  I do not advise trying that at home.  It was such a huge pain!  On a positive note, the chicken was delicious.  

Have a great week everyone.  Good luck sticking to your food resolutions!

RECIPES

Roast Chicken with Harissa and Schmaltz, Source: Bon Appétit magazine, January 2016 page 61

Pan-Seared Pork Blade Chop, Source: Bon Appétit magazine, January 2014 page 82

Poached Cod with Tomato and Saffron, Source: Bon Appétit magazine, January 2014 page 75

Spicy Tamarind Skirt Steak, Source: Bon Appétit magazine, January 2014 page 78

Rosemary-Garlic Lamb Chops with Pimentón and Mint, Source: Food and Wine magazine, January 2015, page 96

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp, Source: Inspiralized 

Wilted Chard with Shallots and Vinegar, Source: Bon Appétit magazine, January 2016 page 60

Sautéed Kale with Lime Pickle, Source: Bon Appétit magazine, January 2014 page 82

GROCERY LIST

Produce 

3 lemons

2 bunches rosemary

1 bunch mint

1 bunch parsley

1 bunch basil

1 bunch Swiss chard

2 bunches curly or Tuscan kale

4 large shallots

3 Thai or serrano chiles

2.5 pounds spinach

Bay leaves

2 large parsnips

3 heads of garlic

1/2 cup raw cashews

Dairy 

Unsalted butter

Meat and Seafood 

1 4-4.5 pound chicken

1 1.5”-thick pork blade chop (about 2.5 pounds)

1.5 pound skirt steak

12 baby lamb chops

4 5-ounce skinless cod fillets

12 medium shrimps

Interior Aisles

Sugar

Light brown sugar

Kosher Salt

Olive oil

Vegetable oil

Cooking spray

Champagne vinegar

Sherry vinegar

Coriander Seeds

Garlic powder

Ground cumin

Saffron threads

Aleppo pepper (or crushed red pepper)

1 14.5 ounce can whole peeled tomatoes

Dry white wine

Chicken broth

Hard to Find Ingredients 

3 ounces dried guajillo chiles

1 ounce chipotle chiles

Nigella seeds

Lime pickle

Tamarind concentrate

January 2016 Dinner Ideas Part 1

Happy New Year!  What a day today has been!  We did not get back from Jamaica until 4 this morning because American Airlines delayed our flight, and I had to be at work as usual this morning.  Fortunately my hubby took today off from work so he was able to use the pre-made grocery list to stock the fridge for dinners this week.  We are ready to start five weeks of being takeout and alcohol free!  

When writing up this blog post I realized all of the recipes this week are from Bon Appétit Magazine.  Sorry about that!  Next week I will include recipes from a few more sources.  If you have not yet caught on, I try to pick a different protein for every night of the week, and then will frequently add a vegetable recipe.  I try to pick the vegetable recipe from the same issue as the protein so I only have one magazine on the counter at a time while I cook.  In my haste to plan our January dinners before we left on our trip, I did not notice I was only pulling from January issues of Bon Appétit.  

For those of you doing the #takeouttakeout challenge, sobriety, whole food, or paleo challenges to start the year, how are things going?   

     

RECIPES

Crispy Chicken Thighs with Bacon and Wilted Escarole, Source: Bon Appétit Magazine, January 2016, page 26

Weeknight Porchetta, Source: Bon Appétit Magazine, January 2014, page 30

Butter-Basted Halibut Steaks With Capers, Source: Bon Appétit Magazine, January 2014, page 75

Easy Steak Sauce With Seared Hanger Steak, Source: Bon Appétit Magazine, January 2014, page 37

Spiced Marinated Lamb Chops with Garlicky Yogurt, Source: Bon Appétit Magazine, January 2016, page 27

Seared Sweet Potatoes with Sausage and Radicchio, Source: Bon Appétit Magazine, January 2015, page 90

Roasted Veg with Nutritional Yeast, Source: Bon Appétit Magazine, January 2016, page 79

Gochujang-And-Sesame-Roasted Winter Squash, Source: Bon Appétit Magazine, January 2015, page 41

Beet Salad with Miso and Black Sesame, Source: Bon Appétit Magazine, January 2014, page 31

Roasted And Charred Broccoli With Peanuts, Source: Bon Appétit Magazine, January 2015, page 73

Charred Broccoli Salad with Eggplant Purée, Source: Bon Appétit Magazine, January 2016, page 51

Crispy Chicken Thighs With Bacon and Wilted Escarole

GROCERY LIST

Produce

1 shallot

3 heads of garlic

1 bunch rosemary

1 bunch thyme

1 bunch cilantro

1 bunch mint

1 bunch scallions (2 if small)

1 head of escarole

1 bunch watercress

1 head Treviso radicchio

1 lemon

3 fresno chiles or red jalapeños

1 medium acorn squash

1 butternut squash 

3 bunches broccoli 

1 medium eggplant

6 small golden beets

1 medium onion

2 large or 4 small sweet potatoes

Fresh lemon juice

Dairy

Unsalted butter

Whole-milk plain Greek yogurt

Meat and Seafood

4 large skin-on bone-in chicken thighs

Thick sliced bacon

1.5 pound pork tenderloin

2 14-16 ounce bone-in halibut steaks 

1.5 pounds hanger steak

2 pounds rib, shoulder, or loin lamb chops

8 ounces merguez sausage

Interior Aisles

Kosher salt

Flaky sea salt

Black pepper

Fennel seeds

Sesame seeds

Ground cumin

Ground coriander

Ground tumeric

Ground allspice

Coriander seeds

Crushed Red pepper flakes

Sesame seeds (black or white)

Vegetable Oil

Olive Oil

Virgin coconut oil

Soy sauce

Rice wine vinegar (unseasoned)

Red wine vinegar

White wine vinegar

Malt vinegar

Capers

Tomato paste

Worcestershire sauce

Dark brown sugar

Sugar

Agave nectar

While grain mustard

Tahini

Hot sauce

Unsalted roasted peanuts

Unsalted, roasted cashews

Pecans

Hard to Find Ingredients 

Nutritional yeast

Gochujang paste

White miso

Pomegranate molasses

Sherry vinegar