Today Jerry and I made a trip to Sprouts for much needed groceries. It has been so ridiculously hot that I have not had the desire to shop or do much of anything. Thank heaven I have a stocked freezer, pantry and refrigerators. Sprouts did not disappoint, we purchased lovely fresh fish, fruits, vegetables, artisan breads, Greek yogurt, free range eggs, poultry, ground pork, nuts, etc. All desserts this week will be lovely summer fruits.
Monday - Yellow coconut curry with fresh cod, Cauliflower, yukon gold potatoes, onions and fresh spinach, served with carrot/golden raisin salad. Dessert - Glorious Red Strawberries, dipped in sour cream and brown sugar
Tuesday - Grilled lobster tails served with penne pasta, a sauce of extra virgin olive oil, small yellow tomatoes, lots of garlic, red pepper flakes and fresh parsley. Dessert will be beautiful blackberries, with freshly whipped cream drizzled with chambord
Wednesday - Grilled quesadillas with chicken, fresh pico de gallo, avocados, pepper jack cheese and black beans - spanish rice and Dessert will be fresh sliced mango's
Thursday - Tuna steaks grilled with olive oil, salt and pepper served with yukon gold mashed potatoes with roasted garlic and a chiffonade of fresh basil and grilled asparagus with lemon butter - Dessert will be grilled pineapple with French vanilla ice cream
Friday - Grilled Nan bread pizza with fresh ricotta, basil from the garden, yellow tomatoes, caramelized red onions and fresh mozzarella cheese, served with a garden summer salad - Dessert will be fresh raspberries and diced papaya served over Brown Cow Vanilla Yogurt
Saturday - We are invited to a friends for dinner so we'll see if that's still on. She is a great cook, but she is known for her gorgeous desserts. Change of plans, Jerry and I went out for turkey burgers and sweet potato fries, delicious.
Sunday - Ground pork lettuce wraps - love these. Crab fried rice and good old American peach cobbler with fresh whipped cream
Yellow Curry with Cod
4 medium Yukon Gold potatoes, cut into large chunks
1 1/2 - 2 lbs. Cod
4 large Carrots, cut into large chunks
1 Onion, cut into medium chunks
1 garlic clove, minced
1 small Cauliflower, florets
2 heaping cups fresh spinach
1 (14 oz) can Coconut milk
2 tsp. tomato paste
1 tsp. Sriracha
2 heaping teaspoonfuls Yellow curry (good quality, yes it does make a difference)
1 1/2 cups Chicken stock (good quality)
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped
In a deep sided saute pan, add some olive oil medium heat toss in onions, garlic and saute for a couple of minutes until tender. Add tomato paste and curry, continually stirring for 1 minute. Add chicken stock, bring to a boil; add potatoes, cauliflower, carrots, cover and cook about 15 minutes turning heat to medium, season with salt and pepper. Add coconut milk and cook for another 10 minutes. Next, add fish, turn down heat to a slow simmer and cook fish about 6 minutes or until cooked through. Add spinach and parsley, cooking about 2 minutes or until spinach is slightly wilted. Stir in Sriracha. Taste and adjust seasonings. Ladle into bowls and serve. If desired you can also add some hot pepper flakes or chopped cilantro.
Grilled Lobster Tails with Penne Pasta
4 Lobster tails
clarified butter, for dipping
1/2 lb. Penne pasta
1/2 cup Extra Virgin Olive oil
4 Garlic cloves, chopped
1 1/2 cups Yellow pear tomatoes, sliced in half
1/2 tsp. red pepper flakes
salt and freshly ground black pepper, to taste
1/4 cup Italian parsley, chopped
1/2 cup freshly grated Parmesan cheese
Heat up grill, brush lobster with olive oil and season with salt and pepper. Grill until done. In a pot of boiling salted water, add pasta and cook al dente. Drain well. In a saute pan, add extra virgin olive oil, add garlic and cook until softened, but not browned. Add pepper flakes, tomatoes and pasta, swirl around, 3 Tbl. Parmesan cheese and season with salt and pepper, taste add more if needed. Add parsley, remove to serving platter and sprinkle with freshly grated Parmesan cheese.
Quesadillas with Grilled Chicken
6 large flour tortillas (good quality)
2 large chicken breasts, boneless and skinless
2 cups Pepper Jack cheese, shredded
2 Avocados, peeled, seeded and sliced thinly
Pico de guio (purchase good stuff at grocery or make your own)
1 (14 oz.) can Black beans, drained and rinsed
4 scallions, thinly sliced including green part
1 tsp. ground cumin
1 tsp. chili powder
salt and freshly ground black pepper
1/2 cup Fresh cilantro, chopped
Slice chicken breasts into thin slices, season with salt, pepper, cumin and chili powder. In a saute pan, add a little oil then add chicken slices and cook until nicely browned. Remove to bowl. Heat black beans in sauce pan, remove when heated. Place tortilla flat onto work surface, spread some black beans on 1/2 side, add some chicken, scallions, cilantro, avocados, pico de guio and cheese. Fold tortilla over and repeat on rest of tortillas. In a large saute pan, heat on medium, add a couple of tortillas, cook until cheese is nicely melted and tortillas are browned on each side. Remove to platter and keep warm. Cook remaining quesadillas. Sprinkle some cilantro onto each quesadilla. Serve with extra pico de guio on the side.
Spanish Rice
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, seeded and minced
4 garlic cloves, minced
2 (14 1/2 oz) cans diced tomatoes, do not drain
2 1/2 cups chicken stock (good quality)
Tabasco sauce to taste
1 1/2 cup uncooked long-grain rice
2 Tbl. tomato paste
1 tsp. oregano
1 tsp. chili powder
salt and freshly ground black pepper
In a large saucepan add some oil and saute onion, garlic and peppers. Add tomato paste and cook for about 1 minute. Add tomatoes, Tabasco, seasonings, and chicken stock stir and bring to boil, add rice, stir; reduce heat to simmer and cook covered about 20/25 minutes until rice is tender. Taste and adjust seasonings.
Pico de gallo
4 ruby red tomatoes, diced
1 sweet onion, diced
1/4 cup fresh cilantro, chopped
1 small jalapeno, seeded and minced (if you want it hotter leave in seeds)
2 garlic cloves, minced
salt and freshly ground black pepper
1 small lime, juiced
Tabasco, a few dashes
Place all ingredients into bowl, mix gently and refrigerate. Before serving taste and adjust seasonings.
Tuna Steaks with Garlic Mashed Potatoes
2 Tuna steaks (or 1 for each person you are serving)
Extra virgin olive oil
salt and freshly ground black pepper
Garlic Basil Mashed Potatoes
5 Yukon Gold or Russet Potatoes
1 head of garlic
drizzle of truffle oil (optional, but I love it)
salt and freshly ground black pepper
1/2 cup Fresh basil, chiffonade
1/4 cup heavy whipping cream
1/2 stick butter
milk (just add enough to moisten) you don't want your potatoes too wet
Place garlic in foil and drizzle with olive oil, season with a little salt and pepper. Bake until tender in 375 degree oven for about 1 hour. Bring a large pot of boiling salted water to boil, add peeled potatoes and cook about 25 minutes until fork tender. Drain well. Place back into pot, add butter, whipping cream, milk, a few of the cooked garlic cloves (to your taste) and season with salt and pepper. Mash well and cover until steaks are grilled. Roll up basil leaves and thinly slice into ribbons. Place potatoes in serving bowl, sprinkle basil over top. Rub tuna steaks with a little olive oil, season with salt and pepper. Heat grill and grill tuna steaks, turning once until your desired doneness.
Grilled Pineapple with Ice Cream
1 fresh pineapple
French vanilla ice cream
3 Tbl. honey
1 Tbl. fresh lemon juice
cooking spray
Heat grill. To clean a pineapple; with a sharp knife, cut off the top and bottom. Stand the pineapple up on its flat bottom. Using a sharp knife, cut strips of the skin following the curve of the pineapple down from top to bottom with the knife blade, removing all skin. Cut the pineapple in half from top to bottom. Remove the core from each half of pineapple then slice into 1-inch slices or long wedges. Lightly spray the grill with cooking spray. In a small bowl add 3 Tbl. honey, 1 Tbl. fresh lemon juice and brush this mixture onto pineapple. Place pineapple pieces on grill and grill 4 minutes per side. Remove and serve with vanilla ice cream and drizzle with honey.
Grilled Nan Bread Pizza
4 pieces of Nan bread (fresh)
2 cups Ricotta cheese
1 small bunch fresh basil, sliced into shreds
2 cups Yellow pear tomatoes, sliced in half
2 large Red onions, sliced thinly
2 cups Mozzarella cheese, shredded, (if you want more cheese add it)
1 cup fresh Parmesan cheese, shredded
Salt and freshly ground black pepper
Red pepper flakes, to taste
Extra virgin olive oil
1/2 cup Italian parsley, chopped
In a saute pan, add some olive oil heat on medium and add sliced red onions, cook slowly until nicely caramelized. On a baking sheet, add Nan bread, spread on ricotta cheese, add red onion to each bread, sprinkle with salt, pepper and red pepper flakes. Add mozzarella cheese, pear tomatoes, fresh basil, Parmesan cheese and drizzle with olive oil and sprinkle with parsley. Place in oven on 400 degrees and cook until cheese is melted.
Fruit with Yogurt
1 basket of fresh raspberries, washed and drained
1 small papaya, peeled, seeded and diced
2 cups Brown Cow Vanilla Yogurt
2 Tbl. honey
Mix yogurt with honey. Place yogurt in each serving bowl, add some of the berries and papaya on top, enjoy.
Ground Pork Lettuce Wraps
1 lb. ground pork
8 button mushrooms, chopped coarsely
1 Tbl. soy sauce
2 Tbl. dry sherry
1 small carrot, shredded
1 bunch scallions, sliced including green part (divided)
1 Tbl. fresh ginger, chopped finely
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped
2 Tbl. sesame oil
1 Tbl. vegetable oil
1/2 can water chestnuts, drained and chopped
1 cup bean sprouts
1 Tbl. sweet chili sauce
1 Tbl. garlic chili paste
Green leaf lettuce leaves, Boston lettuce leaves or iceberg lettuce leaves
Sweet chili sauce for dipping or your choice of sauce
Salted cashews, coarsely chopped for topping
In large saute pan or wok over medium heat, add vegetable oil and sesame oil. Add ginger and garlic and cook about 30 seconds. Add pork, season with salt and pepper and cook until pork is done about 6 minutes. Add mushrooms, water chestnuts, 1/2 of the scallions and cook about 2 minutes, at this point you can drain excess moisture. Add sherry, soy sauce, 1 Tbl. sweet chili sauce and 1 Tbl. garlic chili paste; cook another 2 minutes. Place pork mixture on large platter, add cleaned lettuce leaves on side. Arrange cilantro, extra scallions and cashews alongside pork. Serve with individual ramekins of dipping sauce. To serve; take a lettuce leaf, add some pork mixture, scallions, cilantro and chopped nuts if desired, roll up and dip into sauce.
Crab Fried Rice
8 oz. lump crab meat
3 cups cooked rice
3 scallions, chopped
1/2 carrot, grated
1 cup bean sprouts
1 tsp. fresh ginger, grated
2 garlic cloves, minced
salt and freshly ground black pepper
1 tsp. sesame oil
1 Tbl. vegetable oil
3 tsp. soy sauce
2 tsp. fish sauce
2 eggs, beaten
1/2 cup frozen peas/carrots
Heat large saute pan or wok over medium high heat. Add sesame and vegetable oil, add scallions, garlic, bean sprouts, carrots and ginger cook about 30 seconds, add rice and stir fry, move to side and add peas/carrots, stir fry, move to side, add egg and rapidly whisk eggs until cooked, add fish sauce, soy sauce, season with salt and pepper, add crab last and gently stir into rice mixture. Taste and adjust seasonings. Place on platter, sprinkle with extra sliced scallions.
A bonus; I was going through my September issue of Bon Appetit and came across a recipe I had to try; Bacon and Cashew Caramel Corn. Carmel corn is an addiction of mine, but caramel corn with bacon and nuts it's amazing! From Colt and Gray restaurant in Denver, CO.
Bacon and Cashew Caramel Corn
1/2 cup popcorn kernels
2 Tbl. vegetable oil
6 oz. bacon, chopped
1/2 cup cashews (they call for raw, unsalted, but I used roasted and salted)
1 tsp. coarse Kosher salt (I used sea salt)
1/4 tsp. cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag (don't omit this)
Cooking spray
1 1/2 cups sugar
1/4 cup water
2 Tbl. light corn syrup
I used a air popper to pop my corn. They used a heavy deep pan; use what you have. Once the corn is popped, place in very large bowl. Cook bacon in skillet until almost crisp, transfer to paper towels to drain and cool. Add cooled bacon and cashews to bowl with popcorn. Sprinkle with salt and cayenne, toss to coat. Bring cream and tea bag just to a boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water and corn syrup in large saucepan over medium low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat and immediately add cream (mixture will bubble). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to baking sheet.
Place in 225 degree oven and bake until caramel is shiny and coats popcorn tossing mixture occasionally about 20 minutes. Cool completely on sheet on rack tossing occasionally to break up large clumps. You can do 2 days ahead. Store airtight in frig. Believe me you won't have any leftover to store in frig it's so good.
Bon Appetit
"Now may the God of hope fill you with all joy and peace in believing, that
you may abound in hope by the power of the Holy Spirit"
Romans 15:13
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