February 2016 Weeknight Dinner Ideas Part 4

Happy Leap Day everyone!  Thank you for checking out weeknight dinner help this week!  I hope the following quick dinner recipe ideas and shopping list help you get dinner on the table faster.  

Who else is glad that March is only hours away?  Spring is right around the corner, which means that farmers markets and fresher produce are only a few weeks away!  

As usual, please share my bog if you find it helpful, and leave a comment if you made any of the recipes featured below!  

Easy Turkey Taco Celeriac "Pasta"

RECIPES

Alaskan Black Cod with Hoisin and Ginger Sauce, Source: Bon Appétit Magazine, February 2010, page 20

Hanger Steak with Spicy Lemon Couscous, Source: Bon Appétit Magazine, February 2013, page 43

Vinegar-Braised Chicken And Onions, Source: Bon Appétit Magazine, February 2013, page 65

East Turkey Taco Celeriac Pasta, Source: Inspiralized

Arrosticini, Source: Food 52

Kung Pao Brussels Sprouts, Source: Bon Appétit Magazine, February 2015, page 12

Parmesan-Roasted Cauliflower, Source: Bon Appétit Magazine, February 2013, page 23

GROCERY LIST

Produce

4 small carrots

2 pounds Brussels sprouts

1 small fennel bulb

1 head cauliflower

Scallions

1 bunch of thyme

1 bunch of cilantro

1 branch fresh rosemary

1 large celeriac

1 red bell pepper

1 jalapeno

Ginger

2 heads of garlic

2 medium onions

1 lemon

1 avocado

Dried chiles de árbol

2 pounds cipolline or real onions

Golden raisins

Dairy 

Parmesan cheese

Cheddar cheese

Meat and Seafood 

4 7-ounce Alaskan black cod filets

1 pound hanger or skirt steak

8 ounces pancetta

5 pounds skin-on bone-in chicken pieces

.5 pound lean ground turkey meat

1.5 pounds lamb

Interior Aisles

Olive oil

Vegetable oil

Sugar

Kosher salt

Black pepper

Crushed red pepper flakes

Bay leaves

Cayenne pepper

Chili powder

Garlic powder

Paprika

Smoked paprika

Onion powder

Cumin

Oregano

Cornstarch

Honey

Soy sauce

Rice wine vinegar

Balsamic vinegar

Red wine vinegar

Hoisin sauce

1 14.5 ounce can diced tomatoes

Low-sodium chicken broth

Hot chili pasta (such as samba oelek)

Rice

Couscous

Unsalted, roasted peanuts

Green olives (such as Castelvetrano)

Black olives

February 2016 Dinner Ideas Part 3

Thank you for checking out this weeks’ weeknight dinner help post!  I tried to include several meals you can marinade or partially make ahead to help everyone with a busy afterwork schedule this week.  

For the inspiralized pepper dish, I watched the video on the blog about how to cut the peppers, but was still unsuccessful.  I probably should not publicly admit this, but I have both the plastic version and a metal Kitchen Aid spiralizer, and was unsuccessful in cutting the peppers on either device.  You tell me, is it operator or recipe error?  

Have a great last few days of February, and good luck getting dinner ready after work this week.  Please do not forget to share my blog with your friends if you find the recipes and shopping list helpful!

Easy Chicken Masala with
Caramelized Cumin-Roasted Carrots and Cool Cucumber Raita 

RECIPES

Tequila-Chipotle Shrimp, Source: Food and Wine Magazine, February 2015, page 50

Pork Satay with Sweet Coconut-Milk Glaze, Source: Food and Wine Magazine, February 2014, page 22

Pan-Seared Strip Steak With Red-Wine Pan Sauce And Pink-Peppercorn Butter, Source: Bon Appétit Magazine, February 2011, page 69

Celery Root and Parsnip Puree, Source: Bon Appétit Magazine, February 2011, page 69

Spiralized Red Bell Peppers with Sundried Tomato Cream Sauce and Andouille Sausage, Source: Inspiralized blog

Easy Chicken Masala, Source: Bon Appétit Magazine, February 2010, page 54

Caramelized Cumin-Roasted Carrots, Source: Bon Appétit Magazine, February 2010, page 54

Cool Cucumber Raita, Source: Bon Appétit Magazine, February 2010, page 54

GROCERY LIST

Produce

1 red onion

1 pineapple

1 bunch cilantro

1 bunch thyme

1 bunch parsley

1 bunch cilantro

1 bunch mint

1 celery root

4 red bell peppers

1 English hothouse cucumber

2 large parsnips

12 medium to large carrots

1 large russet potato

1 head of garlic

1 cucumber

1 lime

2 large shallots

2 small onions

Dairy and frozen

Unsalted butter

Half and half

3 cups whole-milk yogurt

Meat and Seafood 

1 pound large shrimp

2 pounds boneless pork shoulder

1 10-ounce New York strip steak

2 andouille sausage links

4 to 4.5 pound roasting chicken

Interior Aisles

Salt

Kosher salt

Pepper

Canola oil

Olive oil

Nonstick vegetable spray

Sugar

Honey

Sweetened condensed milk

Soy sauce

Curry powder

White pepper

Red pepper flakes

Dried basil

Dried oregano

Garam masala

Cumin seeds

1 chipotle pepper in adobo sauce

1 15-ounce can diced tomatoes

Low-salt chicken broth

Sundries tomatoes, oil-packed

2 14-ounce can unsweetened coconut milk

Asian fish sauce

Dry red wine

Tequila

Hard to Find Ingredients 

Whole pink peppercorns

February 2016 Dinner Ideas Part 2

Can you believe we are over half way through February?  Where has the month gone?!?  I was shocked to open the mail box today to find the March issues of both Bon Appetite and Food and Wine inside!  Fingers crossed this means Spring is almost here.

The Earl Grey-Crusted Pork loin listed below may sound unusual, but trust me— it’s delicious!  I have now made it the past two years, and plan to make it again in 2017.  The one thing I may do differently next year is double the fennel and apples to help with leftovers for lunches.  

I want to keep the text short and sweet, but as usual please let me know if you made any of the recipes listed below, and share my blog with your friends if you find it helpful!  

Golden Succotash

RECIPES

Scallops with Blood Orange Gastrique, Source: Bon Appétit Magazine, February 2011, page 14

Earl Grey-Crusted Pork Loin with Fennel and Apples, Source: Food and Wine Magazine, February 2015, page 96

Flat Iron Steaks with Blue Cheese Butter, Source: Food and Wine Magazine, February 2014, page 92

Sweet and Sour Pork in Lettuce Cups, Source: Food and Wine Magazine February 2014, page 96

Chicken Cutlets With Warm Green Olive And Shallot Vinaigrette, Source: Bon Appétit Magazine, February 2011, page 41

Broccoli with Preserved Lemon Yogurt, Source: Food and Wine Magazine, February 2016, page 50

Golden Succotash, Source: Bon Appétit Magazine, February 2011, page 41

GROCERY LIST

Produce

3 firm, sweet cooking apples, such as Gala

1.5 pounds broccoli

8 ounces brussels sprouts

1 head butter lettuce 

1 head Treviso radicchio

3 fennel bulbs

1 yellow bell pepper

8 blood oranges

2 limes

1 lemon

1 bunch scallions

1 bunch parsley

1 bunch mint

1 bunch tarragon

1 bunch thyme

1 head garlic

1 small onion

3 large shallots

1 large yam

Golden raisins

Dairy and Frozen

Unsalted butter

.25 pounds Gorgonzola Dolce

Greek yogurt

Parmigiano-Reggiano cheese

Frozen corn kernels

Meat and Seafood 

20 large sea scallops

One 3.5 pound boneless pork loin roast

Two 1 to 1.25 pound beef flat iron steaks

1 pound ground pork

1.5 pounds chicken cutlets

Interior Aisles

Olive Oil

Canola oil

Kosher salt

Pepper

Crushed red pepper

Low-salt chicken broth

Sherry wine vinegar

White balsamic vinegar

Worcestershire sauce

Mayonnaise

Sugar

Honey

Asian fish sauce

Toasted sesame oil

Earl Grey tea

Hard to Find Ingredients 

Preserved lemon

February 2016 Dinner Ideas Part 1

I have a confession about the menu this week… I am a bad example and did not get to make all of the recipes I am sharing today.  Between a trip to Seattle on Monday and Tuesday, and a day trip to Florida on Thursday, I was not able to make dinner as much as usual. 

The good news is I am back on the weeknight dinner making wagon this week.  Despite not cooking every night last week, I still wanted to share the full weekly menu for anyone who needs some weeknight dinner menu inspiration.

As usual, don’t forget to share my blog with your friends if you find it helpful, or leave a comment if you made any of the recipes!

Whole Roast Chicken with 40 Brussels Sprouts

RECIPES

Poached Tuna with Kumquats and Jalapeño, Source: Food and Wine Magazine, February 2014, page 26

Pork Chops in Sage Butter with Beet Puree and Swiss Chard, Source: Food and Wine Magazine, February 2016, page 36

Roasted Short Ribs with Cauliflower and Celery, Source: Bon Appétit Magazine, February 2016, page 67

Whole Roast Chicken with 40 Brussels Sprouts, Source: Food and Wine Magazine, February 2015, page 56

Carrot-Avocado Salad, Source: Food and Wine Magazine, February 2014, page 60

Marinated Beets With Pistachios And Tarragon, Source: Bon Appétit Magazine, February 2015, page 88

GROCERY LIST

Produce

1 small jalapeño 

1.5 pounds carrots

2 large red beets

1 pound baby yellow (or more red beets if they don’t have yellow)

1/2 head of cauliflower

1 bunch celery with leaves

1.5 pounds brussels sprouts

4 kumquats

2 pounds Swiss chard

1 bunch mint

1 bunch sage

1 bunch rosemary

1 bunch fresh parsley

1 bunch fresh thyme

1 bunch fresh tarragon

1 grapefruit

2 medium Hass Avocados 

2 medium Yukon Gold potatoes

1 head of garlic

1 medium shallot

Fresh lime juice

Fresh lemon juice

Dairy

Unsalted butter

Heavy cream

Meat and Seafood

Two 6-ounce tuna steaks, cut 1.25 inches thick

4 12-ounce bone-in pork rib chops, cut 1 inch thick

4 4-inch English-style bone-in beef short ribs

1 4-pound chicken

Interior Aisles

Kosher salt

Flaky sea salt

Black pepper

Olive oil

Red wine vinegar

Sherry vinegar

Ground coriander

Crushed red pepper flakes

Caraway seeds

Roasted almonds

Hazelnuts

Raw pistachios

Soy sauce