MEAL PLAN 15.50 Recipe Compilation December 16, 2015 80 Clove Garlic Chicken Yields: 40P, 8C, 9+F 2 Chickens (3-4lbs each), halved (~40P) Olive oil, as needed Kosher salt, to taste Freshly ground black pepper, to taste 80 cloves garlic, peeled 1 quart chicken stock Optional: fresh rosemary, bay leaves, cinnamon stick, cloves, allspice, chipotle in adobo, etc 1. Season skin side of chicken with kosher salt and pepper, then heat a large sauté pan or cast iron skillet over high heat. 2. Add olive oil and place chicken, seasoned side down, in the pan. 3. Sear nicely on all sides, then add remove from heat and layer chicken halves into slow cooker with garlic. 4. Add chicken stock and other, optional ingredients and cook on high for 6 hours or low for 10 hours. 5. Divvy up chicken into 8, ¼ chicken containers and top with pan juices. Refrigerate for up to one week or freeze for up to 6 months. 1
Tom Yum Goong - Thai Shrimp Soup Yields: 8P, 4C, 0F 2 cups wild shrimp, peeled and deveined (size 21-25) (approximately 1 pound) 1 quart chicken stock Shells of peeled shrimp 8 cloves garlic, smashed in a mortar and pestle 2 Roma tomatoes, cut into 8 slices each 4 Kaffir lime leaves, stemmed and torn into pieces 10 slices fresh ginger 10 slices lemongrass, from the bottom 1/3 of the stalk 2 Thai chiles, split lengthwise (de-seeded if you don t want it spicy) 1 shallot, peeled and sliced thin 2 cups Shiitake mushrooms, stemmed and quartered Juice of 1 lime 4 squirts of fish sauce (Shrimp soup) 6. Combine chicken stock and shrimp shells in a wok or stock pot and simmer for 5 minutes. Strain off and discard shrimp shells. 7. Add garlic, ginger and lemongrass to the stock and continue to simmer for 2 minutes, then add tomatoes, mushrooms, shallots and lime leaves. 8. Simmer until mushrooms are 85% cooked, then add the shrimp, lime juice, Thai chile and fish sauce and cook for one minute longer. 9. Cut the heat, dish it up and enjoy with your friends and family! This stores well in the fridge for up to 5 days, or in the freezer for up to 6 months. 2
Shrimp and Sausage Stuffed Zucchini Yields: 16P, 3C, +F 3 zucchini, cut in half the long way and scooped out 1 egg 12 oz, hot Italian sausage 12 oz wild caught shrimp, roughly chopped Salsa Chipotle, Massie s Mayo and fresh Cilantro as garnish 1. Place zucchini boats on a foil lined sheet pan and season with kosher salt, pepper and olive oil. 2. Roast in a preheated 350 F oven for 10 minutes. 3. While zucchini boats are roasting, mix one egg, 12 ounces hot Italian sausage, and 12 ounces roughly chopped wild shrimp in a mixing bowl. 4. Remove zucchini from the oven and stuff with shrimp and sausage mixture. 5. Return the pan to the oven and roast for 15 minutes or until the stuffing reaches an internal temp of 165 F. 6. Transfer stuffed zucchini to individual plates, or a large platter if you're serving family-style, top with salsa chipotle, mayo, and fresh cilantro and enjoy! Salsa Chipotle 7oz. Can of Chipotle in Adobo 14oz. Crushed Tomatoes 1 Medium Onion, large dice Juice of 2 Limes 1 Handful Fresh Cilantro, rinsed (approximately half of one large bunch) 10oz. Water 1.5 Teaspoons Kosher Salt (to taste) 1. Combine all ingredients in a blender and blend on high until smooth. 2. Tone down heat by adding more lime juice or tomato product. 3. Season with Kosher salt to your liking. 4. Refrigerate for up to two weeks, or freeze for up to six months. 3
Asian Arugula Salad with Jidori Chicken Yield: 6P, 3C, 31F Dressing: ¼ Yellow Onion (or 1 Shallot), small diced or brunoise 2 Tablespoons Rice Wine Vinegar 3 Tablespoons Macadamia Nut Oil (or Olive Oil) 1 ½ Teaspoons Toasted Sesame Oil 1 ½ Teaspoons Fish Sauce 2 Teaspoons Sambal or Sriracha Pinch Kosher Salt Pinch Black or White Pepper Salad: ½ Clamshell Baby Arugula 1 Jidori Chicken Breast, split as to butterfly, but cut all the way through Olive Oil Kosher Salt Black Pepper 7 Slices Grape Tomatoes 7 Slices Jalapeño Drizzle of Villa Manodori Balsamic Vinegar 1. Heat a cast iron skillet over medium-high heat until approximately 350 F and lightly season chicken breasts on the top side with Kosher salt and pepper. 2. Add olive oil and place chicken breast cutlets in pan, seasoned side down. 3. Lightly season top side of chicken. 4. Prepare salad dressing by combining all dressing ingredients in a bowl and beating with a fork or whisk. 5. Add Arugula to bowl and toss with tongs to coat thoroughly. Set aside. 6. Once chicken has cooked for 2-3 minutes on first side, turn over, adding olive oil to the pan if necessary. 7. Cook chicken for 2-3 more minutes or until it has reached an internal temperature of 165 F. Then remove from pan, wrap cutlets together in plastic wrap and allow to rest for 5 minutes. 8. Remove chicken from plastic wrap and cut one cutlet, on a slight bias, into seven pieces. 9. Place salad on a plate and top with residual dressing. 10. Spread chicken pieces across top of salad. Then top each piece with one jalapeño round and a cherry tomato slice. Drizzle chicken lightly with balsamic vinegar and Voila! 4
Moroccan 5 ½ Spiced Salmon Yield: 20P, 5C, 25F 2 tablespoons olive oil 1 teaspoon cumin seed 3 tablespoons fresh ginger, minced 6 each 5oz. portions of Alaskan salmon, I bought mine frozen at Costco A dusting of kosher salt, black pepper, turmeric, and cayenne pepper 1 yellow onion, diced 1 ½ cups tomato sauce ½ cup coconut milk ¼ bunch fresh cilantro, rinsed and chopped plus a few sprigs for garnish 1. Heat a sauté pan over medium heat and add one tablespoon of olive oil. When the oil is hot, add the cumin seed and, 10 seconds later, add the ginger. Shake the pan forward and backward to keep the spices moving and, after 30 seconds, pour the mixture into a bowl and set aside. 2. Return pan to the heat, add the second tablespoon of olive oil and season your salmon with a dusting of salt, pepper, turmeric and cayenne pepper. 3. When oil is hot, place salmon in the pan, seasoned side down. Add the diced onion to the pan while doing your best to place the onion in contact with the pan in the spaces between the salmon fillets. 4. After 90 seconds, check that the salmon has a nice crust (as seen below), then flip over while doing your best to make sure the salmon skin now makes contact with the pan. 5. Pour the tomato sauce and coconut milk in the spaces between the salmon fillets and shake the pan back and forth in an effort to mix the two sauces. Top with the chopped cilantro, place a lid on the pan and cook for 90 seconds. 6. Remove lid from pan, cut the heat and get ready to plate. 7. Transfer the salmon filets to individual containers or to a large serving platter. Stir the sauce in the pan to make sure it is well incorporated and sweetly studded with fresh cilantro. Then, pour the sauce over the salmon and garnish with fresh cilantro sprigs. 5
Paleo Nachos with Chipotle Beef, Yam, and Avocado Yields: 13P, 13C, 20+F 1 ½ Pounds Organic Grass-Fed Beef, or other ground protein 1 ½ Yams, medium diced 1 Yellow Onion, medium diced Olive Oil, as needed Kosher Salt Black Pepper 4 Cloves Garlic, smashed and minced 2 Large Plus 2 Small Chipotle Peppers, adjust quantity to your liking 3 Handfuls Fresh Spinach, or one small clamshell 2 Large Avocadoes, medium diced Plantain Chips Maple Syrup, as needed ½ Bunch Fresh Cilantro, roughly chopped 1. Heat a large sauté pan over high heat until approximately 350 F. 2. Add olive oil, yams and onions, season with salt and pepper and toss to coat. Toss or stir every 2 minutes for 8 minutes or until about 80% cooked. The goal is to achieve a nice caramelization, so maintain high heat and use more oil as necessary. 3. When yams are 80% cooked, pour them onto a sheet pan and set aside. Return the pan to the flame, add olive oil, season the beef with salt and pepper, place the beef in the pan, seasoned side down, then, season the top side with salt and pepper. 4. Off to the side of the beef, pour a little extra olive oil and add the fresh garlic to it. Stir the garlic and cook until it just starts to brown, then fold it into the beef. 5. Add the chipotle peppers, break them up and fold them into the beef. 6. Cook beef/chipotle for 5 minutes or until it is 60% done, then add yams and onions back to pan. 7. Toss beef and yams to distribute evenly, then add spinach and toss/fold a few times until incorporated. 8. Add Avocado and toss gently. 9. Transfer nacho mixture to a large platter, top with plantain chips, drizzle with maple syrup and garnish with fresh cilantro. 10. Voila! Be sure to share with your friends and don t be afraid to eat this with a fork or spoon. If eat with your fingers, as they do in Morocco, then please, no double dipping. We learned this lesson from George Costanza 6
Massie Mayo *(if needed) *if not needed change 1 to 0 on grocery list Yields: 2P, 288F - makes about 2 cups 1 egg plus one yolk 1 teaspoon granulated garlic 1 teaspoon Dijon mustard, or ground mustard Juice of ½ lemon 2 cups extra light olive oil (DO NOT USE EXTRA VIRGIN!!!) Kosher salt, to taste 1. Add eggs, garlic, Dijon and lemon juice to a food processor, blender, or a mixing bowl. 2. Turn on the food processor or blender and slowly drizzle in olive oil making sure it is emulsified (creamy looking) as you go. If using a mixing bowl, whisk like a mad man/woman and also be sure to maintain emulsion. 3. Once all olive oil has been added, test the mayo for flavor. Add salt as desired. 4. Use a rubber spatula to transfer to a zip loc bag, then, cut a small hole in the corner of the bag and pipe the mayo into a squeeze bottle. 5. Stores in the fridge for 2-3 weeks, but I doubt it will last that long 7