I’ve got a busy week ahead, so have lined up some quick and easy recipes for the menu this time around. As always, your shopping list is at the bottom of the page.
UMAMI CHICKEN
“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I usually serve it with brown rice and veggies done in a quick stir fry. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.
GREEK PIZZA WITH POURABLE CRUST
This is a good weeknight pizza, since its crust is one you stir together like batter, with no need to knead or rise. Make a double batch and freeze the extras for school lunches.
INSTANT POT BLACK BEANS
A simple pot of beans like this can be transformed into dinner in no time. Make them the center of a DIY taco bar, do up burrito bowls like these, or whirl them into a quick soup like this.
PESTO PASTA WITH CHICKEN
The dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches). If you need a short cut, buy basil pesto at the market and assemble the rest according to the recipe.
BABY BOK CHOY WITH PORK AND TOFU
A longtime blog favorite, this is savory, sweet, and a little bit spicy. It might make a convert of folks who haven’t yet taken to tofu. Serve over cooked brown rice and it’s a complete meal. Need a side? Sliced cucumbers and radishes doused with rice vinegar, a pinch of sugar, and a crack of black pepper will do.
BALSAMIC VINAIGRETTE
Nothing beats homemade when it comes to salad dressing and this is a good one to shake up in a jar and stash in your fridge.
BREAKFAST QUINOA
Topping warm quinoa with crisp fruit and toasted nuts is one of my favorite fixes for a cozy breakfast when it’s cold out. Make more quinoa than you need and enjoy the leftovers for lunch or dinner the next day.
SHOPPING LIST // WEEK 6
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs (bone-in, skin-on, separated, ~3 lbs)
10 large garlic cloves
1/3 cup soy sauce (or gluten free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice (optional)
Greek Pizza with Pourable Crust
2 eggs
2/3 cup milk
2 tablespoons extra-virgin olive oil
3/4 cup rye flour (or whole-wheat flour)
3/4 cup all-purpose flour
3 tablespoons basil pesto
3/4 cup shredded part-skim Mozzarella cheese
Large handful baby spinach (or other delicate greens such as baby kale)
1/3 cup kalamata olives or other favorite olives
1 cup fresh ripe tomato or cherry tomatoes
1/2 cup crumbled feta cheese
Instant Pot Black Beans
1 pound dried black beans
3 large garlic cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
Pesto Pasta with Chicken
12 ounces boneless, skinless chicken breasts
Cooking spray
8 ounces uncooked fusilli or rotini
2 garlic cloves
2 cups basil leaves
1/4 cup shelled dry-roasted pistachios
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 ounce grated fresh Parmesan cheese (~1/4 cup)
Brown Sugar Baby Boy Choy with Pork and Tofu
3 cloves garlic
1 tablespoon toasted sesame oil
1/3 pound ground pork
6 baby boy Choy (about 2 bunches)
2 tablespoons soy sauce (or GF Tamari)
1 tablespoon seasoned rice wine vinegar
2 tablespoons brown sugar
12 ounces firm tofu
1 to 2 pinches red pepper flakes
2 to 3 cups cooked brown rice
Balsamic Vinaigrette
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons white wine vinegar
3/4 teaspoon soy sauce
1 1/2 coarse or whole grain Dijon mustard (such as Maille or Grey Poupon)
1/3 cup extra-virgin olive oil
1 teaspoon garlic or 2 teaspoons shallot (optional)
Breakfast Quinoa
1 cup quinoa
1 cup diced apples/pears, berries, banana, or mango
1/2 to 1 cup milk
1/3 cup chopped nuts or whole seeds
Maple syrup or honey (optional)
Cinnamon (optional)
Comments
02.08.2020 at 3:28 PM #
Linda Murphy
Do you have a favorite brand for both types of vinegar in the Balsamic Vinaigrette dressing? I know it probably doesn’t matter that much but just curious.
Thank you
Linda
02.08.2020 at 3:28 PM #
katiemorford
Hi Linda, I’m not especially brand loyal when it comes to balsamic vinegar and not much of an expert. That said, I tend to look for something that’s aged, from Italy, and ideally with the D.O.P. seal (which indicated authenticity). That said, I don’t spend the big bucks on my balsamic and sometimes just buy what I can find in whatever market I happen to be shopping in. This might be helpful: https://www.bonappetit.com/gallery/the-best-balsamic-vinegars-you-can-buy-at-the-grocery-store