Dinner DJ: April 01 Shopping List Please buy organic when and if you can. 1 lb Italian turkey sausage lbs chicken, bone-in, skin-on I like breasts and thighs Fresh Herbs: Always check the fridge first 1 bunch Italian parsley, for ¼ cup 1 bunch cilantro, for ¼ cup Bakery flour tortillas 1 baguette for use Wednesday Dairy oz (1 ½ cup grated) ricotta salata or parmesan ½ cup heavy cream Sour cream 1 small tub -10 oz ( cups) Fontina oz (½ cup) Monterey Jack, shredded Produce 1 shallot 1 head garlic, for 9 cloves 1 oz baby spinach 1 lemon leeks small heads of broccoli 1 small russet potato 1 white onion 1 jalapeno 1 tomato juicy limes 1 cup fresh salsa Dry 1 lb orechiette Chardonnay, ½ cup 0 picholine or other green olives I used a jar of Castelvetrano 1 oz chicken stock oz vegetable stock 1 cup quinoa 1 (1 oz) can refried beans 1 (1 oz) can pinto beans Spices
Nutmeg, ¼ tsp Red pepper flakes, ¼ teaspoon From Your Pantry ***ALWAYS CHECK THIS LIST IT CHANGES*** Olive oil, 1 cup Vegetable oil, ½ cup All Purpose Flour, 1 cup Butter, unsalted, tbl Salt, Kosher Pepper Orecchiette with Sausage and Spinach: April 01 Monday: Orecchiette with Sausage and Spinach This is a perfect Monday night dish. It s a quickie, coming in at 0 minutes, and it tastes much more decadent than it is. Need more convincing? Cheese, sausage and pasta boom! Turkey sausage can be hard to find sometimes so substitute with a pork sausge. Serve: Prep: Cooking: 0 Ingredients tablespoons olive oil 1 lb Italian turkey sausage If you can t find it, use pork 1 shallot, finely diced cloves of garlic ½ cup heavy cream ¼ teaspoon nutmeg ¼ teaspoon red pepper flakes, optional 1 lb orecchiette pasta Kosher salt Pepper 1 cup ricotta salata or Parmesan cheese oz baby spinach Grate your cheese before you begin.
1 Set a pot of water to boil. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. If using pork, no oil. Add sausage and break it up, as it cooks, until just browned minutes. Stir in shallots and cook minutes. Add garlic and cook 0 seconds. Stir in heavy cream, nutmeg and pepper flakes if using. Once bubbling, reduce heat to low and stir to thicken minutes. Remove from heat. Add pasta to salted boiling water and cook to al dente. 9 With a large measuring cup, remove cups of pasta cooking water. 10 Drain pasta and return to the pot over medium heat. 11 Add sausage mixture, ¾ cup of cheese, and 1 cup of the pasta water. Stir to combine. 1 Stir in half of the spinach and cover for minutes. 1 Add remaining spinach, more pasta water if needed, cover and cook for more minutes. 1 Taste pasta for salt and pepper. Add if necessary. 1 Serve in bowls with sprinkle of remaining cheese. Braised Chicken with Lemon and Green Olives: April 01 Tuesday: Braised Chicken with Lemon and Green Olives If you have had surgery, a new baby, or just moved to my neighborhood, you ve had this dish, This is a recipe came with the Cadillac (my AllClad Deluxe Slowcooker). It s a gem. NOTE: there will be leftover chicken for use later in the week. Serves: Prep: 0 Cooking: - hours
Ingredients For the Chicken lbs bone-in, skin-on chicken I used breasts and thighs Salt and pepper 1 cup all purpose flour tablespoons olive oil cloves of garlic, thinly sliced ½ cup Chardonnay 0 picholine or other green olives I used a jar of Castelvetrano 1 lemon Bay leaves cups chicken stock ¼ cup fresh flat leafed parsley, chopped For the Couscous 1 cup couscous 1 teaspoon salt I consider Steps 1-X the prep today. 1 Lay out chicken and season with salt and pepper. Place flour in a zip top bag. Place chicken in, one piece of a time, shake to coat and shake off the excess. In a heavy bottomed pot, heat the olive oil over medium high heat. Working in batches, brown all of the chicken on all sides. Transfer to your slowcooker. Reduce heat to medium and add garlic to the pot, stirring for 1 seconds. Add the wine and stir, scraping up any browned bits. Cook for minutes. Add the olives, sliced lemon and bay leaves and cook for minutes. Add chicken stock, bring to a boil and then add to the slowcooker over the chicken. 9 Cook for hours on HIGH or hours on LOW. 10 Set cups water to boil.
11 Add Quinoa and salt. Return to a boil, cover, reduce heat to low. Cook 1 minutes.. 1 Taste chicken sauce and add salt and pepper to taste. 1 Stir in parsley. 1 Fluff quinoa with a fork. 1 Serve chicken over couscous. You ll see mine is sliced as I think is easier to maneuver. Enjoy! Creamy Broccoli and Spinach Soup with Parmesan Crisps: April 01 Wednesday: Creamy Broccoli and Spinach Soup with Parmesan Crisps Ann, a member from Northern California shared this one with us its simple, creamy, bright and delish a real food hit! Serves: Prep: 1 Cooking: 0 Ingredients For the Soup leeks, chopped tablespoons unsalted butter kosher salt and black pepper cups low-sodium vegetable broth 1 bunch broccoli, chopped 1 small russet potato, peeled and chopped ounces spinach sour cream For the Crisps 1 baguette ½ cup shredded parmesan cheese Rinse and chop the leeks.
Chop the broccoli Peel and chop the potato - store covered by water at room temp. 1 Preheat oven to 00º. In a large pot over medium-high heat, sauté the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper. Stir a few times, until softened, to minutes. Add the vegetable broth, broccoli, and potato. Simmer until tender - 0 minutes. Meanwhile, slice baguette, at an angle, into ¼ thick slices. Laythe slices baquette out on a baking sheet. Pop in the oven to bake for minutes. Remove from oven, top with shredded cheese and bake again for - minutes watch them! Stir in the spinach into the soup until wilted. Transfer the mixture to a blender and puree until smooth. Alternately, you can use a handheld immersion blender. 9 Taste and 10 Serve soup in warmed bowls with a dollop of sour cream, a bit of freshly ground black pepper and a parmesan crisp o the side. Chicken Quesadillas and Fast Refried Beans: April 01 Thursday: Chicken Quesadillas and Fast Refried Beans Ingredients For the Quesadillas cups shredded chicken cups shredded MOnterey Jack or fontina cheese flour quesadillas ½ white onion, diced 1 jalapeno, finely diced
1 tomato, seeded and chopped juicy limes For the Beans 1 (1 oz) can refried beans 1 (1 oz) can pinto beans, rinsed 1 cup fresh salsa ½ cup Monterey Jack, shredded Chop the onion, jalapeno and tomato. Toss in a bowl with the juice of 1 lime. Refrigerate. 1 In a small saucepan, over medium heat, combine beans, refried beans, and salsa. Warm through and keep warm over low heat. In a nonstick pan, heat teaspoon vegetable oil over medium heat. Lay out each tortilla. On one half of each tortilla, layer cheese, chicken and cheese again. Fold empty side over. Arrange in pan and cook them, two at a time, - minutes per side. Repeat with the two remaining quesadillas. Slice into wedges. Serve with beans topped with cheese and lime wedges.