This Week Floats My Boat: August 2016

Transcription

1 This Week Floats My Boat: August 0 Shopping List Please buy organic when and if you can. lbs cooked, fresh or frozen, medium shrimp - lbs pork shoulder, bone-in is fine Fresh Herbs bunch flat-leafed parsley, cup chopped bunch dill, ½ cup chopped Dairy ozs feta cheese lb fresh mozzarella, cubed - oz Parmesan, grated Bakery large loaf of French bread or small sub rolls Frozen 9 oz brown rice Produce juicy lemons bunches green onions/scallions cucumbers small red Bermuda onions yellow onions head of garlic, for 0 cloves avocados limes heads iceberg lettuce tomatoes carrots 8 ozs mix of shitake, oyster and/or wood ear mushrooms red bell pepper bunch spinach tub fresh salsa PIZZA TOPPINGS choose your favorites, these are ours Pepperoni Olives Mushrooms Sausage Ham pineapple

2 Dry ozs orzo pasta small can or jar of chipotles in adobo oz can corn or frozen. oz can black beans jar quality (low/no sugar) marinara sauce oz can kidney beans 0 oz glass rice or sweet potato noodles bottle toasted sesame oil, for tablespoons bottle soy sauce or tamari, for 8 tablespoons small container toasted/roasted sesame seeds, for tablespoons Spices Bay leaves, Italian herb seasoning, tablespoon Garlic powder, tablespoons From Your Pantry ***ALWAYS CHECK THIS LIST IT CHANGES*** Olive oil, / cup Canola oil, tablespoons White or red wine vinegar, tablespoons Sugar, tablespoons Salt, Kosher Pepper Shrimp and Orzo Salad: August 0 Monday: Shrimp and Orzo Salad I just went to a potluck with a fun twist all salads - obviously an all girls soiree! But, I think the guys would have fared just fine. This dish based on an Barefoot Contessa recipe just streamlined. I really don t have the time to peel, devein and roast my shrimp tonight so Trader Joe s frozen will do the trick. Bonus: the leftovers went to work with my hubby the next day. Serves: + Prep: 0-0 depending upon your shrimp choice Cooking: 0 lbs cooked or frozen medium shrimp, peeled and deveined ¼ cup quality olive oil ozs orzo pasta ½ cup lemon juice ( lemons)

3 teaspoons sea or kosher salt teaspoon black pepper cup minced scallions, white and green parts ½ cup chopped fresh dill cup chopped fresh flat-leaf parsley cucumber, unpeeled, diced small red onion, finely diced oz feta cheese, crumbled Cooking Instructions If using frozen cooked shrimp, thaw according to package instructions. Set a large saucepan of water to boil for the pasta. Once boiling, ad tablespoons of kosher or sea salt and cook pasta to al dente -9 minutes. Meanwhile, whisk together the lemon juice, olive oil, teaspoons salt and teaspoon of pepper. Set aside. Chop the cucumber, scallions and herbs. When done, drain the pasta and transfer to a bowl. Pour the dressing over the hot pasta and stir well. Add the shrimp, and vegetables and toss to coat. 8 Taste the pasta and adjust the seasoning with salt, pepper and even more lemon juice if you d like. 9 Serve warm or cold your choice! Slowcooker Pork Carnitas Bowls: August 0 Tuesday: Slowcooker Pork Carnitas Bowls Is there an easier dinner? Nope! The kids are so psyched when they walk through the door and smell this dish in the air. NOTE: We are cooking extra for use later in the week. Serves: Prep: 0 Cooking: 9-0 hours on LOW or hours on HIGH

4 For the Pork - lbs pork shoulder, bone-in is fine -8 cloves of garlic tablespoons salt onion bay leaves small can or jar of chipotles in adobo For the Bowls cups cooked brown rice, from frozen / cups corn, canned, fresh or frozen tub salsa avocados limes ½ head iceberg lettuce, shredded (. oz) can black beans Cooking Instructions Prep Opportunity Slowcook the pork roast. Quarter the onion and place in the slow cooker. Slice garlic cloves in half. Using a small knife, make ½ slits all over the roast and push a piece of garlic in each. Place roast atop the onions and salt it. Add bay leaves, cover and cook. Heat the beans in a small pot over medium heat. Mash the avocado with a squeeze of lime. Shred the lettuce. Heat the rice. Remove half of the pork from the crock and shred it. Place in a bowl with ¾ cup of cooking liquid. Add tablespoon chipotle in adobo and toss with shredded pork to coat. Divide rice among shallow bowls and top with each ingredient. DIY French Bread Pizza Night: August 0 Wednesday:

5 DIY French Bread Pizza Night Sometimes I m the one who can t be home at dinnertime. This dinner gets it done whether it's my hubby or kiddos that are doing the cooking. Serves: Prep: Cooking For the Pizzas large loaf of French bread jar quality marinara or pesto lb mozzarella cheese, cubed - oz Parmesan, grated Your Favorite Toppings we like, pepperoni, olives and basil For the Salad head lettuce tomatoes cucumber ( oz can) red kidney beans ½ small red onion For the Dressing tablespoon olive oil tablespoons red or white wine vinegar tablespoon Italian herb seasoning clove garlic, minced pinch of sugar, optional Cooking Instructions Prep Opportunity Place all salad ingredients in a salad bowl. Cover and refrigerate. In a jar fitted with a lid, combine dressing ingredients, shake. Slice bread and wrap in foil or plastic. Preheat the oven to º. Slice loaf in half lengthwise and then cut each half in two. Place them, cut side up, on a large baking sheet. Top each half with you favorite marinara or pesto.

6 Layer with ½ cup grated mozzarella. Next, add whichever toppings you'd like. Lastly, top with - tablespoons of grated Parmesan. 8 Bake in the oven on the lowest rack for minutes. 9 Dress the salad and divide among plates. 0 Serve pizzas with salad but be careful they are hot! Jap Chae: August 0 Thursday: Jap Chae This is a dish that I always order out because I don t make at home. No more! So easy and so very delish. It works with any leftover chicken, shrimp, or beef. I used pork as that s what I had around. My favorite restaurant adds a dash of a particular smoke it s very hard to come by so I haven t included it here also, it s not authentic according to Sue, my Korean pal that owns our fantastic local health food store. Serves: Prep: 0 Cooking: 0 0 oz glass rice or sweet potato noodles ½- lb shredded pork tablespoons canola oil. carrots small onion 8 ozs mix of shitake, oyster and/or wood ear mushrooms red bell pepper bunch spinach, rinsed cloves garlic tablespoons toasted sesame oil tablespoons roasted sesame seeds Marinade/Sauce 8 tablespoons soy sauce or tamari tablespoons toasted sesame oil ½ tablespoons sugar in truth I only used teaspoon

7 Cooking Instructions Prep Opportunity Chop all of the veggies and keep in the fridge. It s so great to have all of this prep done before you start cooking. It s like you re on TV! Prepare the noodles. Each variety has its own instructions so follow them. Once cooked, place in a large bowl and toss with tablespoons of toasted sesame oil. Place spinach, garlic and / cup water in a microwave safe dish. Cover and microwave for minutes. Drain and set aside. Whisk together the marinade/sauce ingredients. In a small bowl, toss shredded pork with tablepoons of the marinade and set aside. Heat canola oil in a large pan over medium high heat. Add onion and garlic. Cook, stirring, for minutes. Transfer to a bowl and repeat with tablespoons canola oil, carrots, bell pepper, and mushrooms. 8 Transfer to bowl with onions. 9 Heat remaining tablespoon canola oil in the pan and cook the pork for minutes. 0 Toss the noodles, veggies and pork with the reaming sauce and sesame seeds. Serve immediately.