Week of April 15-21

I'm no gourmet chef, so I can't promise high class dining every night of the week. I can promise tasty and easy meals to prepare for you and your family. (I'm 'testing' these recipes a week before presenting them to you, so rest assured that I'm not just throwing new recipes your way...Chris is my guinea pig! HA!)

*Please give me feedback on the menu and recipes - I will be using lots of sources for ideas, and if you have a trusted source, please share it with me. Some of my favorite recipes come from Real Simple magazine, Food Network (especially Quick Fix Meals, Everyday Italian and Barefoot Contessa) and the Kraft Foods Magazine.

*I'm working on a way to save the recipes as a PDF so that I can just upload a link to the blog. If anyone is especially technically savvy with blogs, please let me know.

*Have a great week!

Monday - Scallion & Potato Soup served with Club Sandwiches
Tuesday - Roast Pork Tenderloin & Asparagus with Mustard Vinaigrette
Wednesday - Sesame Chicken & Soba Noodles
Thursday - Taco Thursday
Friday - Flank Steak & Sauteed Edamamme
Saturday - Wild Mushroom & Asparagus Risotto
Sunday - Dinner @ Shapiros Deli...we had Swiss Steak - YUMMMM!

Recipes for the Week of April 15-21:

Scallion & Potato Soup (Real Simple March 2007)

Hands-on time: 10 minutes Total time: 30 minutes Serves: 4

1 tablespoon unsalted butter
18 scallions (white and green parts), sliced
1 ½ pounds new potatoes, cut into ½-inch chunks
½ cup dry white wine
1 ½ cups heavy cream
1 ½ cups low-sodium chicken or vegetable broth
1 ¼ tablespoons kosher salt
½ teaspoon black pepper
Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute. Add the potatoes, wine, cream, broth, salt and ¼ teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with the remaining pepper

Tip
Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking. Make your own Club Sandwiches...we love ours with turkey, bacon, lettuce, mayo and sliced avocado on toasted whole wheat bread.

Roast Pork & Asparagus with Mustard Vinaigrette (Real Simple March 2007)

Hands-on time: 35 minutes Total time: 35 minutes Serves 4

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 ½ pounds pork tenderloin
½ teaspoon kosher salt
½ teaspoon black pepper
1 pound asparagus, ends trimmed
3 shallots, cut into small wedges
1 tablespoon coarse-grain mustard
2 tablespoons cider vinegar
Heat oven to 400* F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12-15 minutes. In a small bowl, whisk together the mustard, vinegar and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.

TIP
When the weather warms, take this recipe outside. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes. Grill the asparagus and shallots (cut in half) for 8-10 minutes.

Sesame Chicken & Soba Noodles (Real Simple March 2007)
Hands-on time: 25 minutes Total time: 25 minutes Serves: 4

1 8-ounce package soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
1 pound boneless, skinless chicken breasts
3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons sesame seeds, toasted
1 tablespoon finely grated ginger
3 tablespoons rice vinegar
½ cup extra-virgin olive oil
1 7-ounce package mixed greens
3 carrots, cut into matchstick-size strips or shredded
¼ sweet onion, thinly sliced

Cook the soba noodles according to the package directions and rinse under cold water. Cut the chicken into ¼-inch slices. Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 ½ minutes per side. Transfer to a bowl and repeat with the remaining chicken. Sprinkle the sesame seeds over the chicken and toss to coat. In a small bowl, whisk together the ginger, vinegar, and oil. Divide the greens, carrots and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.

Taco Thursday (ala Jill Carrel)

1 lb ground turkey, chicken or beef
1 bottle Ortega Taco Sauce
Fav. Taco toppings (lettuces, cheese, tomato, sour cream, avocado, etc.)
Hard Taco Shells
Whole Wheat Tortillas
Rice & Beans

Brown meat in a large skillet (Optional – add diced red onion to meat). Add taco sauce (1/2 bottle or more depending on how ‘saucy’ you like your tacos). Serve with your favorite taco toppings.

Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing (Robin Miller’s Quick Fix Meals from Food Network)

Cooking spray
1 pound lean flank steak
Salt and ground black pepper
Mesquite seasoning
2 teaspoons sesame oil
2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar)
2 teaspoons minced fresh ginger
1/2 (16-ounce) package frozen shelled edamame, thawed
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons country-style Dijon mustard
1 teaspoon wasabi paste

Coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink.. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.

Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.

In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.

Arrange flank steak slices on a serving platter. Top with the sautéed edamame. Spoon wasabi dressing over edamame and steak.

Wild Mushroom & Asparagus Risotto (Robin Miller’s Quick Fix Meals from Food Network)

2 teaspoons olive oil
2 shallots, chopped
2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
1 teaspoon dried thyme
2 cups cooked Arborio rice
1 cup reduced-sodium beef broth
2 cups chopped fresh or frozen asparagus spears (1-inch pieces)
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper

Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and sauté 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant.

To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.

Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.