Weeknight Rescue // September 2019 // Week 38
Welcome to the weekend! Before you get too comfortable, have a peek at what’s in store for supper this week. Bon appetite!
This black bean soup is about as quick as it comes as far as getting dinner on the table. I like to set up a little toppings bar and include favorite fixings, such as salsa, sour cream, avocado, crumbled bacon, and fresh cilantro. Simple cheese quesadillas, cornbread, or these sweet potato “fries” make a suitable side.
If you’ve never tried your hand at Afghan cooking, this is a delicious place to start. Chicken thighs in a turmeric-spiced yogurt sauce are delicious over brown basmati rice. On the side, toss together equal parts diced tomatoes and cucumbers with a little red onion and a splash of lemon juice and olive oil.
A light, bright, and flavorful dish that can be made with chicken or tofu. Feel free to assemble the salad and get the skewers marinating ahead of time. Then, dress the salad and add the peanuts as the skewers cook.
Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. Lately I’ve been loving roasting kale tossed with olive at about 400 degrees, then dousing it with balsamic vinegar.
Monday marks the official launch into fall, which feels like the right time to pull out this recipe. It’s hearty and soul satisfying. I found the slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
Nothing beats homemade when it comes to applesauce and this Instant Pot version makes it quick and easy. Serve it straight up or spooned over plain Greek yogurt for a quick breakfast. Don’t have an Instant Pot? Check out this stove-top version.
Make a double batch of this straightforward balsamic vinaigrette to make easy work of salads all week long.
SHOPPING LIST // WEEK 38
3-Ingredient Black Bean Soup
Three 15-ounce cans black beans
One 12-ounce container pico de Gallo salsa (~1 1/4 cup)
1/4 cup sour cream
Any favorite garnishes such as shredded Jack or Cheddar cheese, fresh cilantro, lime wedges, and salsa
1 1/2 cups low-fat or full-fat Greek yogurt
3 pounds skinless, bone-in chicken legs and/or thighs
5 tablespoons extra-virgin olive oil
2 medium yellow onions
4 cloves garlic
1 tablespoon ground turmeric
1 1/2 teaspoons ground coriander
1 cup roughly chopped fresh cilantro
Steamed basmati rice for serving
Asian-Style Salad with Skewers
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek (spicy Indonesian Chile sauce or sub a few teaspoons sriracha)
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm tofu
1/2 head Napa cabbage (shredded, about 5 cups)
1/2 head red cabbage (shredded, about 9 cups)
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
1/4 cup roasted salted peanuts
Carrot Mac and Cheese
1 pound carrots (about 4 large carrots)
12 ounces penne pasta (about 4 cups dried)
1 1/4 cup low-fat milk
5 ounces sharp Cheddar cheese (coarsely grated ~2 cups)
2 tablespoons fresh chives
Slow Cooker Pot Roast
One 2 1/2 pound grass fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 garlic cloves
1 cup beef broth
One 14.5-ounce can organic diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon gold)
4 large carrots
6 large sprigs fresh thyme
Instant Pot Applesauce
3 1/2 pounds apples (~10 medium apples)
1 teaspoon ground cinnamon
3/4 inch-long piece fresh ginger (optional)
1 to 2 tablespoons pure maple syrup (optional)
1 tablespoon + 1 teaspoon balsamic vinegar
2 teaspoons white wine vinegar
3/4 teaspoon soy sauce
1 1/2 teaspoons coarse/whole grain Dijon mustard
1/3 cup extra-virgin olive oil
1 teaspoon garlic or 2 teaspoons shallot (optional)