January 2017 Weeknight Dinner Ideas Part 2

Happy final day of dry January!  Have you been able to successfully keep any cooking resolutions you made for 2017?  I am happy to report that I have completed both another dry January, and avoided restaurants for the month.  Many of the recipes featured below did double duty for both dinners and lunches!  

Furthermore, after seeing so many inspirational pictures online, I'm already thinking about fully embracing the Cook 90 challenge in 2018.  For anyone who successfully completed the Cook 90 challenge, what are your tips and tricks for unique breakfasts and lunches while working a full-time job?  Would love to hear if you had success with Dry January or the Cook 90 challenge, and how you made it through the month!  

As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Skirt Steak Sizzle with Carrots and Arugula, Source: Food and Wine Magazine, January 2017, page 91

Braised Chicken Thighs With Squash And Mustard Greens, Source: Bon Appétit Magazine, January 2017, page 100

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

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

Pork Chops with Cider, Horseradish and Dill, Original Source: The Smitten Cookbook by Deb Perelman, page 177

Zucchini Noodles with Turkey Meatballs, Source: A Cozy Kitchen

GROCERY LIST

Produce

10 scallions

1 jalapeño

1 acorn squash

4 medium zucchinis 

1 large head cauliflower

3 multicolored carrots

1 horseradish root

1 bunch mustard greens

6-ounces arugula (not baby)

1 bunch thyme

1 bunch parsley

1 bunch sage

1 bunch dill

1 ginger root

1 lime

1 red onion

1 yellow onion

1 head of garlic

Fresh lime juice

Apple cider

Dairy and Frozen

Unsalted butter

Whipping cream

Eggs

Parmesan cheese

Meat and Seafood 

4 pounds skin-on bone-in chicken thighs 

1 pound ground turkey

1 pound skirt steak

4 bone-in pork loin chops

2 4 to 5-ounce lamb shoulder blade chops

2 14-16-ounce bone-in halibut steaks

Interior Aisles

Olive oil

Vegetable oil

Toasted sesame oil

Unseasoned rice vinegar

Apple cider vinegar

Kosher salt

Table salt

Crushed red pepper flakes

Cayenne pepper

Black pepper

Coriander seeds

Sweet paprika

Toasted sesame seeds

Dark brown sugar

All-purpose flour

Dried breadcrumbs

Dried chiles de árbol

Capers

Low-sodium chicken broth

1 28-ounce can whole tomatoes like Sam Marzano

Dry white wine

Soy sauce

Tortillas

Hard to Find Ingredients 

Mango chutney

January 2017 Weeknight Dinner Ideas Part 1

Happy New Year y’all!  I hope everyone had an enjoyable holiday season, and is committed to the first day of their NYE resolutions.  January first marks the start of my busiest six weeks in the kitchen as we start our home cooking challenge giving up restaurants, takeout, and alcohol (hubby also gives up carbs) until Valentine’s Day! It’s crazy to realize that this is our fifth year of self-imposed sobriety, and third year of giving up dining out (work functions excluded) for an extended period.  I have learned a lot over these past few years about giving up restaurants and take-out and want to share my top 5 takeout takeout tips:

1. Have a plan- Plan out your meals, snacks and grocery lists at least a week in advance.  I personally plan our meals and shopping lists before the start of each month, and try to grocery shop every Sunday.

2. Buy in bulk- If you have the space, take your monthly shopping list to Costco or Sam’s Club to stock up on spices, meat, nuts, canned vegetables etc. 

3. Slow cook- Invest in a sous vide machine or slow cooker so you can start dinner in the morning and come home from work to a prepared meal

4. Leftovers- Leftovers will become your best friend.  Get creative in how you repurpose them, and make sure you have the right containers to pack and heat your food at work

5. Celebrate- Plan something extra special for Valentine’s Day to celebrate your six weeks of hard work and discipline!

For anyone who has been successful with their whole 30, Cook 90, or takeout takeout challenge, what other tips and tricks do you have?  

As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

Sticky Baked Chicken Wings

RECIPES

Sticky Baked Chicken Wings, Source: Food and Wine Magazine, January 2017, page 128

Black Cod With Swiss Chard, Olives, And Lemon, Source: Bon Appétit Magazine, January 2013, page 40

Weeknight Porchetta, Source: Bon Appétit Magazine, January 2015, page 30

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

Chunky Lamb Ragu with Celeriac Noodles, Source: Inspiralized

Paleo Baked Turkey Breast, Source: Living Well Mom

GROCERY LIST

Produce

2 large bunches Swiss chard

2 English hothouse cucumbers

1 celery rib

1 medium celeriac (celery root)

1 bunch scallions

1 bunch cilantro

1 bunch rosemary

1 bunch thyme

1 bunch mint

1 lime

1 lemon

1 ginger root

2 heads of garlic

1 small yellow onion

2 Maui or Visalia onions

4 medium shallots

Dairy and Frozen

Eggs

Meat and Seafood

5 pounds chicken wings

2-2.5 pounds boneless skinless turkey breast

2 1-pound 1" thick grass-fed New York strip steaks 

.75-1 pound lean ground lamb

1.5 pounds pork tenderloin

Bacon

4 4-ounce pieces skin-on black cod fillet

Interior Aisles

Olive oil

Canola oil

Coconut oil

Unseasoned rice vinegar

Kosher salt

Iodized salt

Pepper

Crushed red pepper flakes

Coriander seeds

Cumin seeds

Ground cumin

Fennel seeds

Onion powder

Garlic salt

Nutmeg

Toasted sesame seeds

Soy sauce

Hoisin sauce

Honey

Ketchup

Tomato paste

14.5 ounce can crushed tomatoes

1 can low sodium chicken broth

Oil-cured black olives

Hard to Find Ingredients 

Tapioca flour

Almond flour