Weeknight Rescue // September 2018 // Week 5
Weeknight Rescue: it’s on. Here’s what we’ve got lined up with your shopping list at the bottom of the page.
It’s starting to feel like fall, which is when I tend to pull out the slow cooker. This is new to the site and a favorite for Mr. Mom’s Kitchen. Plan ahead to make sure your avocados are good and ready when the time comes (tip: put them in a paper bag to hasten the ripening process).
Asian-style noodles slathered in peanut sauce and tossed with crunchy vegetables. What’s not to love. Choose whole-grain noodles to bump up the fiber and nutrients. A small salad of sliced cucumbers doused in seasoned rice vinegar is an easy side.
This is a dish I crave. The briny tang of capers with lemon and just a bit of butter works magic on chicken. Serve with a salad, enjoying late-season tomatoes and cucumbers, and spoon any pan juices over a favorite whole grain (farro and sorghum would work well here).
Bump up the nutrition (and taste) in your store-bought or homemade hummus with a tender, roasted sweet potato. A squirt of sriracha in the mix adds a pleasing kick of heat. Pack into little containers for school lunches or set it out as a pre-dinner nibble.
This photo is vintage Mom’s Kitchen Handbook (aka blurry and oddly styled), but the recipe remains foolproof. Pull out those egg cups and make a pile of whole grain toast strips for dunking into that oozy yolk.
SHOPPING LIST // WEEK 5
Slow Cooker Pork Tinga Tacos
1 tablespoon vegetable oil
1 large yellow onion
1 large tomato
One 7-ounce can tomatillo salsa (or about 1 cup tomatillo salsa)
2 cloves garlic
1 chipotle chile canned in adobo
1 tablespoon adobo sauce, from canned chipotle chiles
1/4 cup low-sodium chicken broth
One 2-to 2 1⁄2-pound boneless pork loin roast
Asian Noodles with Not-So-Spicy Peanut Sauce
12 ounces whole grain noodles (whole wheat, brown rice, or other favorite spaghetti, or soba noodles)
1/3 cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
3 tablespoons seasoned rice vinegar
1 1/2 teaspoons sriracha
2 cups diced crunchy raw vegetables in any combination (cucumbers, bell peppers, celery, carrots, or snap peas all work well)
Easy Chicken Paillard with Shallots and Capers
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Short-Cut Sweet Potato Hummus
1 small sweet potato
1 cup hummus
1 teaspoon sriracha
Perfect Soft-Cooked Eggs with Buttered Toast “Soldiers” (for 1 to 2 servings)
2 cold eggs
2 slices bread