The Grocery List

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February 9, 2009

Filed under: Uncategorized — lwinikow @ 11:14 pm

Monday:

CHICKEN WITH DRIED CHERRIES, CAPERS AND CHILES adapted from Simply Organicby Jesse Ziff Cool

  • 4 bone in kosher chicken breasts with bone and skin
  • olive oil (always extra virgen, unless otherwise specified)
  • 1 small red onion, chopped
  • 1 1/2 c chicken broth
  • 1/2 c dried cherries (or cranberries)
  • 2 T capers
  • 2 T honey
  • 1 t ground cumin
  • 1 cinnamon stick, broken in half
  • 1-2 hot chile peppers, such as jalepeno or serrano, seeded and minced

Preheat oven to 350 degrees.  Rub chicken breasts with olive oil and season with salt and freshly ground pepper.  Roast chicken in oven for 40 minutes or so.  Your kitchen will smell very good at this point.  You can stop here and just eat it as is, or gourmet it up with the rest of the ingredients as follows while the chicken is cooking:  Heat 1 T oil in a sauce pan over medium heat.  Cook onion for 5 minutes or until soft.  Add broth, cherries, capers, honey, cumin and cinnamon stick.  Bring to a boil and reduce to medium low heat.  Simmer for about 20 minutes and then add in the chile peppers.  Remove cinnamon stick and spoon the sauce over the chicken.

Tuesday:

SOY DIPPED SHRIMP from Quick and Easy Recipes from the NY Times by Mark Bittman

  • 1 T med-hot paprika
  • 2 T peanut oil
  • 1 1/2 lbs. shrimp, peeled or not
  • 1/2 c. soy sauce
  • 1 1/2 t minced garlic
  • 1 1/2 t minced ginger
  • 2 T fresh lemon juice
  • 1/8 t cayenne pepper

Preheat the grill for at least 10 minutes to moderately hot.  Mix the paprika, peanut oil and salt and pepper and then rub it all over the shrimp.  Grill the shrimp, turning once until it is done, about 5 minutes.  Meanwhile, mix the soy sauce with the garlic, ginger, lemon juice and cayenne.  Serve the shrimp while it is hot and serve the dipping sauce on the side.  Can serve with rice or noodles.

Wednesday:

FETTUCCINE WITH SWISS CHARD, CURRANTS, WALNUTS AND BROWN BUTTER adapted from Field of Greens by Anne Sommerville

  • 1/4 – 1/2 lb unsalted butter (I like to make it with less, but if you aren’t afraid of your inner 400 lb person, make it with the full amount)
  • 1 T dried currants
  • 2 T golden raisins
  • 1 bu. swiss chard, stems trimmed and cut into 2 in wide ribbons
  • 1 T olive oil
  • 1/2 med red onion, sliced thin
  • 1 1/2 t salt
  • 2 cloves garlic, chopped fine
  • 1 lb fettuccini
  • 1/3 c walnut pieces, toasted
  • parm cheese

Melt butter over low heat about 8-10 min.  Solids will separate and settle to the bottom.  Butter should be a nice golden brown.  Remove from heat and strain into a bowl, dumping solids and placing liquid back in sauce pan over low heat.  Boil water for your pasta in a big pot.  Meanwhile, plump the currants by putting them in a small bowl and covering with 1/4 c hot water.  Heat olive oil in a large saute pan and when warm, add the onion, 1/4 t of salt and a few pinches of pepper.  Saute over med heat for 5 min until onion softens.  Add garlic, chard and another 1/4 t of salt.  Saute for 4-5 min until the chard is barely tender, then reduce the heat to low.  Add the remaining salt to the big ol’ pot of hopefully now boiling water and cook your noodles.  When the pasta is just tender, drain it and add it into the big saute pan with the chard mixture along with the curranrs, walnuts and brown butter.  Toss together over low heat for a minute or two and add salt and pepper to tast.  Serve with the parm.

Thursday:

CHICKEN NOODLE SOUP from Consumer Reports Magazine (yes, I will get a recipe from anywhere)

  • 1 chicken breast bone in with skin
  • 1/4 c finely chopped shallots
  • 4 c water
  • 2 1/2 c chicken broth
  • 1/2 c diced celery
  • 1 1/4 t salt
  • 1/8 t dried marjoram or oregano
  • 1/8 dried thyme
  • 3 oz wide egg noodles

Place chicken, skin side down on preheated pot.  Brown over med heat about 5 min.  Remove chicken and reduce heat to low.  Saute shallots for 1-2 min.  Return chicken to the pot along with the rest of the ingredients, except for the noodles.  Bring to a boil, then reduce heat tolow and simmer 30 min until chicken is tender.  Remove chicken, shred meat, discarding skin and bones and then return it to the pot along with the noodles. Cook for an additional 8 min or so until ready.

 

Start cooking…or at least planning to cook.

Filed under: Uncategorized — lwinikow @ 9:09 pm

Here is your Weekly Menu…if you have any questions, post them and your prayers will be answered.  Enjoy these suggestions!

 

 
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