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

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