Making Dinner: Recipes

BBQ Chicken Pizza

Rather than doing one post per recipe as I had originally intended, I am going to post all of the recipes for the week at one time.  Sure it will make for a long post each week, but I don’t necessarily want this to become a food blog, which could easily happen if I’m posting recipes everyday.  So the plan is to post every Friday the meals and recipes from the week before and then follow it up with my meal plan for the next week so you can see what you have to look forward to!

As a reminder, here was my week’s plan:

August 20 – 26

Friday: Homemade Pizza’s two ways – BBQ Chicken and Brie & Pear
Saturday: Birthday party BBQ next door
Sunday: At the in-laws
Meatless Monday: Rice & veggie stuffed peppers with corn on the cob
Tuesday: Asian Beef Skewers
Wednesday: Grilled Chicken with corn on the cob and cucumber salad
Thursday: Steak with peanut sauce & broccoli

We did pretty well for our first week on the meal plan. We ended up getting invited out on Tuesday night, so we had the Asian Beef Skewers on Wednesday and ditched the grilled chicken meal. Overall everything was really tasty!

Recipes after the jump… (if I’ve done this “jump” thing correctly…)

I already posted Friday’s Fancy Pizza’s here.  They were really tasty and even the leftovers were yummy!

Meatless Monday was a success, the husband said he was worried about missing meat but he didn’t!  I forgot to take a picture before all the peppers got eaten up. You’ll just have to trust me that they looked (and tasted) really yummy.  The husband gave these a 3.9/5 which makes it the highest rated meal of the week! Yay for making up recipes (and having them succeed!)

Vegetable Risotto Stuffed Peppers

by: dohdums.wordpress.com

This made enough for dinner AND lunch for us both the next day.

Ingredients

  • 4 Red, Yellow, Orange or Green Peppers (just pick your favourite!)
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • Arborio rice (or your favourite risotto rice), enough for 1 serving.
  • Chicken stock, read your rice package for directions
  • 2 small zucchinis, cubed
  • about 1 cup of broccoli, chopped (feel free to add more if you want to, I am not the biggest fan of cooked broccoli, that’s why I stuck with 1 cup)
  • Parmesan cheese
  • grated mozzarella
  • butter, olive oil, salt & pepper

Directions

  1. Slice your peppers in half from top to bottom, leaving half the stem on each side (because it looks pretty!) Remove the seeds and white membrane. Place face up on a baking dish and pop it in a 400 degree oven until slightly soft. Mine took about 15 min. You can turn them over during cooking if you’d like.
  2. While the peppers are cooking, saute half the onions, half the garlic, all of the zucchini and all of the broccoli in olive oil until tender. Remove from pan. (SEASON AS YOU GO!)
  3. In the same saute pan add more olive oil, the remaining onion and garlic and cook until onion is slightly transparent. Add the risotto rice to the pan and stir until the rice has absorbed some oil and is nice and shiny.  Then follow the package directions to make the risotto. Never made risotto before? Go check out Jamie Oliver’s website, he’s a wiz at rice!.
  4. Once the risotto is nice and al dente, toss in a handful of Parmesan cheese, a small pat of butter and stir until combined (PLEASE PEOPLE, DON’T ADD CREAM TO YOUR RISOTTO, AS LONG AS YOU FOLLOW THE DIRECTIONS ON THE PACKAGE OR ON JAMIE’S WEBSITE YOU WILL GET A NICE CREAMY TEXTURE!).
  5. Add your vegetables back into the rice and stir to combine.
  6. Place a scoop of the rice and veggie mixture in each pepper and top with a little bit of grated mozza.
  7. Place under the broiler until cheese is nice and brown (about 5 min)

Enjoy!  I found these peppers were filling enough on their own and I didn’t need a salad or bread or anything to go with them. The husband had a cob of corn because we have some really good local stuff in the fridge right now.  It’s not really a recipe, more like a technique, but I swear, this makes the best corn on the cob:

Microwave Corn on the Cob

Directions

  1. Trim the stalk end of the cob and cut the other end down a bit too – I usually slice through the very tip of the cob.
  2. Peel off a few layers of the husk. Leave 2 layers or so and the silk on the cob.
  3. Place in your microwave and microwave on high for 4 minutes for every cob that you are cooking.
  4. Remove from microwave (careful they are very hot!) and remove the husks and silk. Serve with butter and salt (yum!)

Asian Beef Skewers

by Martha Stewart for Everyday Food, March 2007

Ingredients

Serves 4

  • Coarse salt
  • 1/4 cup honey
  • 1/4 cup packed light-brown sugar
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon Thai red curry paste
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds top sirloin beef or shell steak, cut into 1 1/2-inch cubes
  • 1 red onion, quartered, layers separated
  • 1 can (20 ounces) sliced pineapple in juice, drained, slices quartered
  • 1 package (10 ounces) thin dried Chinese noodles or spaghetti
  • 1/2 cup chopped fresh cilantro
  • 1/4 to 1/2 teaspoon red-pepper flakes, for serving (optional)

Directions

  1. Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.
  2. Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.
  3. Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.
  4. Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.

Additions / Substitutions / Review

I followed the directions pretty closely – only we had run out of wooden skewers and I didn’t know until it was too late. Instead I just threw everything – onions, meat, pineapples – on a baking sheet.  I used rice noodles rather than Chinese Noodles because we had them on hand and I only added a tsp of the Thai red curry paste. Oh and I left out the cilantro, because.. yuck. I hate cilantro. It cooked up really quickly and tasted YUMMY. The husband gave this 3.8/5. I’d give it a 3.5/5 (only because I overcooked the noodles). We will eat this again!

Steak with Peanut Sauce and Broccoli

by Martha Stewart for Everyday Food, September 2007

Ingredients

  • 2 garlic cloves
  • 1 piece fresh ginger (1 inch long)
  • 1/2 cup smooth peanut butter
  • 1/4 cup plus 1 tablespoon soy sauce
  • 1/4 cup plus 1 tablespoon rice vinegar
  • 1 tablespoon light-brown sugar
  • 1/4 teaspoon red-pepper flakes
  • 1 1/2 pounds flank steak
  • 2 pints broccoli (about 2 heads)
  • 2 tablespoons vegetable oil
  • 4 scallions
  • Coarse salt

Directions

  1. In the morning: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red-pepper flakes, and 2 tablespoons water. Blend until smooth. Place steak in a resealable plastic bag or shallow dish; add all but 1/2 cup sauce and refrigerate. Cover and store reserved sauce at room temperature. Cut florets from broccoli (reserve stalks for another use); cover and refrigerate.
  2. At dinnertime: Heat broiler, with rack set 4 inches from heat. Lift steak from marinade; place on a broilerproof baking sheet. Broil until medium-rare, 8 to 10 minutes. Transfer to a large plate, and cover loosely with aluminum foil; let rest, 5 to 10 minutes.
  3. While steak is broiling, thinly slice scallions, keeping whites and greens separate. In a large skillet, heat oil over medium. Add broccoli, scallion whites, and 1/4 cup water; season with salt. Cover skillet, and cook, tossing occasionally, until broccoli is just tender, 8 to 10 minutes. Uncover; add remaining tablespoon soy sauce and tablespoon vinegar. Cook, tossing, until liquid is evaporated, 1 to 2 minutes. Mix in scallion greens.
  4. To serve, thinly slice steak across the grain; serve with broccoli and reserved peanut sauce.
Additions / Substitutions / Review

The husband gave this one 3.4/5 and I would have to agree.  A few recommendations: it’s really easy to overcook the meat if you broil it. The next time we make this I am going to try BBQ’ing it.  I’d say the amounts that Martha has only serves 2 people. Or one grown adult male and one pregnant lady, so if you are looking to serve more people then that, increase the quantities. No leftovers for lunch today so I made some tuna salad for us.  Finally, the peanut sauce in this recipe is AWESOME.  I’m totally making it the next time we have lettuce wraps. YUM!

So there was my week in recipes. I’d love to hear what you think if you try any of them out. I’ll be posting my plan for the next week a little later this afternoon, so stay tuned!

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