A Week of Recipes

I've been on a cooking roll this past week, and I've been doing especially well with buying items in bulk or on sale and finding multiple recipes that use a perishable ingredient. Here's my grocery list, and my lineup of recipes. (Disclaimer: A friend brought us dinner one day, so I added in an earlier day's meal.) Happy cooking!

What I Bought

Bulk pack of chicken breasts (on sale)
Sweet Italian sausage (buy one pack, get one free)
Heavy cream
Sour cream (on sale)
Fresh parsley
Fresh broccoli
Shredded mozzarella, shredded Mexican cheese (buy one pack, get one free)
Bean sprouts
Bell peppers (3-pack)
Fresh ginger
Caesar salad mix
Canned enchilada sauce

What I Had in My Pantry

Long grain rice
Canned diced tomatoes
Canned kidney beans
Canned black beans
Canned tomato sauce
Canned tomato paste
Chicken broth
Farfalle
Rice Noodles
Salted peanuts
Flour
Sugar
Yeast
Olive oil
Vegetable oil
Nonstick cooking spray
Peanut butter
Flour tortillas
Salsa
Soy sauce
Fish sauce
Honey
Rice vinegar
Italian seasoning
Smoked paprika
Chili powder
Cumin
Turmeric
Garam masala
Salt and pepper

What I Had in My Fridge and Freezer

Frozen diced onion
Frozen shrimp
Frozen corn
Grated Parmesan
Eggs
Milk
Butter
Bacon
Lime juice
Minced garlic
Fresh carrots

What I Cooked

Monday: Pad Thai

1 tsp plus 2 Tbsp olive oil
2 c frozen cooked shrimp (thawed; optional)
2 large chicken breasts, cut into bite-sized pieces 
6 oz rice noodles
3 medium carrots, cut into matchsticks
1 red bell pepper, thinly sliced
½ cup diced onion
1 Tbsp minced garlic
1 cup fresh bean sprouts
3 eggs

Sauce:
¼ c soy sauce
2 Tbsp fish sauce
2 Tbsp honey
2 Tbsp lime juice
2 Tbsp peanut butter
2 Tbsp rice vinegar

Garnish (optional): 1/3 c chopped peanuts

In a large sauté pan, heat 1 tsp olive oil over medium-high heat. Add the shrimp to the pan and cook for several minutes, until warmed through. Remove from pan using a slotted spoon and set aside in a very large bowl. Drain moisture, then add 2 Tbsp oil. Heat until hot, then add the cubed chicken to the pan. Cook over medium high heat for 10 to 12 minutes, stirring occasionally, until completely browned on all sides and cooked through. While the chicken is cooking, whisk together soy sauce, fish sauce, honey, lime juice, peanut butter and rice vinegar until well combined and set aside.

Once the chicken has cooked, remove from the pan and add to the bowl of shrimp. Add more oil if needed, then add the carrots, peppers, onion and garlic to the pan. Sauté for 5 minutes until the vegetables start to soften, then add bean sprouts. Stir together and cook for an additional 2 minutes. While the vegetables are cooking, prepare noodles as directed on package (use lowest recommended time). Drain when done and set aside. 

Push the vegetables to one side of the pan and crack the eggs directly into the hot pan. Scramble until cooked, approximately 2 minutes. Stir eggs and vegetables together, then add to the bowl of shrimp and chicken. Add the sauce to the empty pan and increase heat to high. Bring to a rolling boil and cook for 1 minute, stirring constantly, until slightly thickened. Add the noodles to the sauce and toss, then add contents of the large bowl. Toss until thoroughly coated in the sauce. Serve garnished with chopped peanuts. 

Tuesday: White Pizza with Shrimp and Bacon

For the sauce:

2 Tbsp butter
2 Tbsp flour
1-1/4 cup whole milk
¼ tsp salt
¼ tsp pepper
3 tsps minced garlic
¼ cup grated parmesan

For the pizza:

Pizza crust, homemade (see recipe below) or store bought
8 oz shredded mozzarella
½ cup sauce (above)
¼ cup grated parmesan
½ tsp Italian seasoning
1 tsp olive oil
4 slices bacon
Several handfuls frozen shrimp, thawed 

Fry bacon until crisp. Place on a paper towel to cool, then crumble and set aside. 

In a small saucepan over medium heat, melt the butter. Whisk in the flour. Continue whisking for about 2 minutes (do not brown). Slowly whisk in milk. Cook for 3-5 minutes, whisking continuously, until smooth, thick, and bubbly. Whisk in salt, pepper, and garlic. Add parmesan and whisk just until melted. Remove from heat and allow to cool. (Can also be made ahead and refrigerated, tightly covered, for several days before using.)

Preheat oven to 450. Roll out the dough on a jelly roll pan lined with parchment paper. Brush crust with olive oil and sprinkle with Italian seasoning. Spread with sauce. Add mozzarella, parmesan, crumbled bacon, and shrimp. Bake for 10-12 minutes, or until crust is golden and cheeses are melty. Cool slightly before cutting with a rotary cutter. 

Pizza Dough:

2 1/2 cups warm water
1/4 cup sugar
3 teaspoons yeast
1/4 cup vegetable oil (or olive oil)
6 cups all-purpose flour
2 teaspoons salt

In a large mixing bowl, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil and salt. Stir in the flour, a little at a time, using a hand mixer with dough hooks when mixture begins to become stiff. When dough forms a ball and pulls away from the sides of the bowl (but is still somewhat sticky), turn onto a lightly floured board and knead for several minutes until smooth and elastic. Wash the mixing bowl, spray with non-stick cooking spray, and place the dough ball in the bowl, flipping to coat with oil. Cover bowl with plastic wrap and allow to rise in a warm place until doubled (about 1 hour). 

Turn the dough out onto the floured board. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions using a sharp knife. Each ball will be approximately 1 pound of dough. Use immediately or refrigerate until needed (but not more than about 24-36 hours). 

We added a fruit appetizer instead of vegetables to balance out the meal!

Wednesday: Smothered Baked Chicken Burritos

3 cups cooked chicken*, shredded
1 cup cooked rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, frozen or canned
1 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
6 large flour tortillas
2 cups shredded Mexican cheese blend
1 can (10 oz) enchilada sauce
1 cup sour cream
1/2 cup shredded Mexican cheese blend for topping

* You can use a pre-cooked rotisserie chicken, or cook 2-3 chicken breasts one of two ways: 1) Place in a pot, cover with water, add a little salt and pepper, bring to a boil and simmer for 15-20 minutes, then allow to cool in the pot. Remove from liquid and shred with two forks. 2) If you have an Instant Pot, place 2-3 chicken breasts in the pot, season with salt and pepper, then add 3/4 cup chicken broth. Pressure cook for 14 minutes (18 if chicken is frozen), followed by natural release. Drain liquid then shred chicken with two forks. 

Spray a 9x13 baking dish with nonstick spray. In a large bowl, stir together chicken, rice, beans, corn, salsa, and spices. Lay out tortillas; place several spoonfuls of filling and a handful of shredded cheese on each; roll, folding over and tucking in ends to seal. Arrange in prepared baking dish. 

Whisk together enchilada sauce and sour cream and pour over burritos in dish. Bake at 375°F for 20-25 minutes until bubbly.

Thursday: Red Beans and Rice with Sausage

12 oz. ground sausage (peel casing off links and pull meat into chunks)
1/2 cup diced onion
1 (28-oz) can petite diced tomatoes
2 (15-oz) cans red beans
1 to 1-1/2 cups cooked rice
Cumin and smoked paprika to taste, optional
1/2 cup chicken broth, optional

In pot over medium heat, brown the sausage and onion and drain fat. Add beans and tomato (both undrained) to pot. Stir in spices to taste, if using. Stir in cooked rice (or omit and serve dish over rice). If you like a saucier dish, add chicken broth. Cover and simmer for 10-15 minutes.

Friday: Butter Chicken, Steamed Broccoli, Naan, Jasmine Rice 

1 tablespoon vegetable oil
2 tablespoons butter. divided
2 pounds chicken breasts, diced into bite-size pieces
5 tsps minced garlic
2 inch fresh ginger, grated
1 teaspoon ground cumin
2 teaspoons garam masala
½ teaspoon chili powder optional
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon salt
1 (15-oz) can tomato sauce
½ cup heavy cream
2 Tbsp fresh parsley, chopped
Cooked rice

In a frying pan, heat vegetable oil and 1 Tbsp butter. Brown the diced chicken breast until golden. Move the chicken to one side, and add the rest of the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute). Add all of the spices and the salt, stir and cook for a minute, then add the tomato sauce. Stir well, then cover and simmer over medium heat for 5-10 minutes. Stir in the cream, then allow the sauce to reduce a little. Serve warm over rice, garnished with chopped parsley, with a side of steamed broccoli and naan (recipe below).

Naan

1 package (2-1/4 tsp) yeast
1 cup warm water
1/4 cup white sugar
2 tsp salt
1 egg, beaten
3 tbsp milk
4+ cups flour
1/4 cup butter, melted

In a large bowl, dissolve the yeast in the warm water and allow to sit for 10 minutes. Add sugar, salt, egg, and milk and blend well. Gradually add enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured board (or in the mixing bowl) until smooth and elastic, adding flour if needed. Turn dough out into an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour. Punch down dough, then pinch off golfball-sized handfuls of dough and form into smooth balls. Place balls on a cookie sheet lined with non-stick foil. Cover with a towel and allow to rise an additional 30 minutes.

Spray a griddle with oil and preheat to high heat. Flatten each dough ball into a thin circle with rolling pin or hands. Cook for 2-3 minutes, until lightly browned and puffy. Brush the uncooked side with butter and flip with tongs or a spatula. Cook the second side for an additional 2-3 minutes, until browned, and remove from griddle.

Saturday: Creamy Sausage and Pasta with Caesar Salad

16 ounces hearty pasta (rigatoni or farfalle work well) 
3 tablespoons olive oil
1/2 cup onion chopped
1 pound Italian sausage (remove from casing and pull into pieces)
3-4 tsp minced garlic 
1/4 teaspoon red pepper flakes
1 6 oz. can tomato paste
1 cup chicken broth
1 cup heavy cream
Salt and pepper to taste
1/4 cup grated Parmesan cheese plus more for garnish
Fresh chopped parsley

Cook pasta according to package directions. Drain, reserving 1 cup of the pasta water. Meanwhile, heat oil in a large skillet (or Dutch oven) over medium heat. Add onion and cook until soft, about 5 minutes. Add the sausage. Cook, breaking into small pieces, until no longer pink. Drain grease if desired. Add garlic, red pepper and tomato paste and cook a few minutes more. Stir in the broth and simmer until liquid is reduced by half. Add the cream and bring to a simmer. Gradually add pasta water until sauce reaches desired consistency (I used about 1/2 cup). Stir in 1/4 cup Parmesan cheese. Stir in pasta and toss to coat well. Season to taste with salt and pepper. Garnish with fresh parsley and more Parmesan cheese, if desired.

Serve with a side of Caesar salad. 

Sunday: Mom's Night Off! Leftovers from the rest of the week. Feel free to call it "Smorgasbord Dinner" if you're feeling fancy. 

Wishing you all happy cooking, and even happier eating!