Weekly Eats

The latest installment of my week in food:

Sunday

Lunch: Local sausage from Sausage Craft, cheese grits and a fried egg. I also ate some leftover veggies with mine.

Dinner: Tacos with ground turkey, homemade taco seasoning, lettuce, cilantro, salsa, cheese, sour cream, diced onions, pickled jalapenos. Whew…I think that’s everything!

Monday

Lunch: Leftovers

Dinner: Roasted bok choy (with a bit of mirin tossed in when it was done). Sauteed yellow squash. Roasted shrimp. Soba noodles rinsed in cold water, drained well and tossed with sesame oil, rice wine vinegar, soy sauce and sesame seeds. Served separately and eaten together like a deconstructed noodle bowl. 

Tuesday

Lunch: Leftovers

Dinner: Roasted chicken breasts (on the bone) served with leftover veggies.

Wednesday

Lunch: Leftovers

Dinner: Seared salmon served with braised cabbage and sweet potato, walnut and goat cheese quinoa salad.

Thursday

Lunch: Tarrants Cafe!

Dinner: Chili and cornbread muffins for the boys. It’s book club night for me! That means awesome snacks and wine pot luck style! We read The Husband’s Secret which I finished in just a day and a half. Unanticipated and eventful. A good book!

Friday

Lunch: Leftovers

Valentine's centerpiece

Dinner: Some our friends rotate what they call “family dinner” every Friday night. We haven’t participated in a while (like Thanksgiving!) but I offered to host on Valentine’s day. It’s a horrible night to go out to eat and since we always go out we like to save nights like this for the amateurs! We grilled flank steak. I made chimichurri again since it turned out SO good last week. I roasted brussel sprouts and asparagus. Made shrimp, tarragon and arugula pasta. My friend Ashley brought a salad. Also…BANANA CREAM PIE!!!!!!!!

Saturday

Lunch: Leftovers

Dinner: Thin crust pizza from Bottom’s Up…delivery!

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Weekly Eats

We ate out A LOT this week. Mostly because of being busy and away from home…and partly because it’s hard to say “no” to friends who want to go out! Here is our week in food:

Sunday

Lunch: Sat on the outdoor patio at Dockside. Fish tacos for me!

Dinner: Navy bean soup cooked with a ham bone that I acquired from Travis’ grandfather. When we visited him last week a ham was being baked and I asked if I could have the bone to make soup. The answer was yes…as long as I brought them the leftovers!

Monday

Lunch: Had an unexpected trip to the doctor and was there from 11am to 1:30pm. We were starving when we left there so out to lunch it was! We went to Toast and both had the special of the day: fish tacos! 2 days in a row! Very good food and fast service!

Dinner: Orange and soy glazed baby back ribs served with steamed cauliflower sprinkled with nutritional yeast and some roasted asparagus.

orange soy glazed ribs

Tuesday

Lunch: Visited my sister Angela and she made taquitos for lunch!

Dinner: Leftover ribs served with peas and pine nut couscous.

Wednesday

Lunch: Leftovers

Dinner: Grilled flank steak with cilantro chimichurri. Then I mixed a bunch of lacinato kale, a 14 ounce can diced tomatoes and some leftover navy beans to make a delicious side dish!

flank steak and Cilantro Chimichurri

Thursday

Lunch: Was out on business with Travis and we had an early 11am lunch at Cafe Caturra. My choice was the tarragon tuna salad sandwich with a side salad (instead of chips).

Dinner: We got stuck out in the southside waiting for our car to be ready (it got an inspection, a recalled part replaced, 4 new tires and a detail) so we headed to Sushi-O for happy hour appetizers which ended up being all I wanted that night.

Friday

I had a meeting with a friend and financial planner in the morning at Urban Farmhouse and enjoyed a chai latte and a slice of banana bread. The latte was SO frothy!

Lunch: Chicken and spinach wrap from Ellwood Thompson’s

Dinner: This is kinda weird…we never do this…why am I making disclaimers?…we made flank steak again tonight…maybe it was so we could eat more chimichurri…I don’t know. But it was good and so were the roasted brussel sprouts!

Saturday

Lunch: Leftovers

Dinner: Out to eat with 5 of our friends at Portico

Weekly Eats

What I did and what I ate:

Sunday

Lunch: Salmon cakes and fried eggs

Dinner: Roasted chicken served with lima beans and corn.

Monday

Lunch: Guacamole with tortilla chips. Leftover lima beans and corn.

Dinner: Yesterday was my youngest brother, Isaac’s, 21st birthday and he came over for dinner along with my Mom and my other brother Ben. (I missed my 2 sisters!!! **insert scream here**) We made  Homemade pizza. One vegetarian version with spinach, sliced asparagus, sliced shallots and mozz cheese. One with spinach, crumbled italian sausage, sliced shallots and mozz cheese. For dessert: buckwheat brownies with walnuts and semi-sweet chocolate chips.

Tuesday

Lunch: Quinoa salad with pinto beans, 1 zucchini diced and lightly sauteed, 1 teaspoon cumin and 1 teaspoon chili powder . Served with a dallop of leftover guacamole and a few sprinkles of cheese.

Quinoa salad with guacamole

Dinner: Spaghetti with turkey meatballs and a homemade tomato sauce: diced tomatoes, tons of garlic, shallots. Broccoli on the side.

Wednesday

Lunch: Out to eat

Dinner: Out to eat (again!) at Haiku.

Thursday

Lunch: Leftover quinoa from Tuesday.

Went to visit my friend Dana and her adorable twins Sarah and Leah!

Me and the Holt girls

Dinner: Collard greens and roasted shrimp with grits!

collards, grits and shrimp

Friday

Lunch: Went grocery shopping at Whole Foods and got the salad bar for lunch.

Dinner: Whole roasted red snapper (I did the Asian version)! Steamed broccoli and cauliflower sprinkled with nutritional yeast. Leftover grits.

Saturday

Lunch: We decided to take off to Virginia Beach for a night trip. It’s only about an hour and a half drive from where we live! Stopped at Doc Taylor’s as soon as we got into town and I had a $2 bloody mary and a grilled veggie wrap! Well ok…2 – $2 bloody marys! A great little spot!

Dinner: Enjoyed a big bowl of shrimp pho and some raw oysters at Tautog’s. Then we went by our friends house and around 10pm went out to Abbey Road for some music.

me in va beach

Miso Glazed Grouper

Miso Glazed Grouper

I recently ordered white miso, bonito flakes and wakame (dried seaweed) from Amazon because Travis loves miso soup so much that he wants me to try to make it. I’m afraid to try it even though I’ve had the ingredients for a couple of weeks now! I’m such a weirdo!

I was browsing recipes yesterday and decided that my first attempt at cooking with miso would be as a glaze on fish.

Miso Glazed Grouper with asparagus

This was so good that I think I might play with some more miso ideas tonight…maybe I’ll finally make that soup!

Miso Glazed Grouper

  • 3 – 5/6 ounce grouper (or cod) fillets
  • 3 tablespoons white miso
  • 2 tablespoons brown sugar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon mirin

Method

  • Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
  • Paint the glaze all over both sides of the fillets. Marinate for at least 30 minutes, or up to 1 hour.
  • Preheat oven to 375 degrees. Place fish on a foil lined baking tray, set oven to low broil and cook for 4 to 5 minutes, or until top is slightly charred and glaze has caramelized. Set oven to 375 degrees. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
  • If desired, serve with toasted sesame seeds and scallions. I served mine over asparagus that had been cooked with some chopped ginger and garlic.

Recipe slightly adapted from Ellie Krieger

Note: I had less fish than the recipe called for so I cut the quantity of the marinade down.

Pasta with Asparagus, Mini Tomatoes and Buttermilk Cream Sauce

Light, summery, bikini ready pasta and a cream sauce at that!! This recipe was a total experiment from my kitchen and it was delish! Fresh vegetables, comforting pasta and a slightly tangy, very creamy sauce that is good for you due to the buttermilk, whole wheat pasta, part skim ricotta and just a little bit of grated cheese. The guys in my house loved it….of course it was served with grilled burgers and there is a chance they loved the burgers more. But, I will say, later that night when there was pasta leftovers and a leftover hamburger Travis went for the pasta and left the hamburger there! Enough said!

I like to call cherry tomatoes, “mini” tomatoes because it’s cuter. It makes me think of mini chocolate chips and I get excited and want to eat more mini tomatoes 🙂

Pasta with Asparagus, Mini Tomatoes and Buttermilk Cream Sauce

Ingredients

  • 8 ounce package whole wheat thin spaghetti
  • 2 tablespoons olive oil
  • 1 package asparagus, ends trimmed and pieces cut into thirds
  • 1 pint mini (cherry) tomatoes, halved
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 3/4 cup buttermilk
  • 1/2 cup part-skim ricotta
  • 1/4 cup parmigiano-reggiano cheese, grated
  • 1/2 cup hot pasta cooking water, reserved
  • kosher salt and freshly ground pepper
  • zest of one lemon

Method

  • Bring a large pot of water to boil over high heat for the pasta. Salt the water and add the pasta once it boils. Cook the pasta slightly less than al dente because it will finish cooking after being added to the sauce. In the meantime prepare vegetables. Trim the ends from the asparagus and slice into three equal pieces. Slice tomatoes. Mince shallot and garlic.
  • Once all the vegetables are ready, heat oil over medium heat in large skillet. Add the shallots and garlic to the skillet, season with salt and pepper and cook for 2-3 minutes stirring occasionally. Add asparagus and cook for 6-8 minutes stirring every minute or so. Add buttermilk to a small saucepan and heat but do not bring to a boil. Add tomatoes to skillet, then add cooked spaghetti noodles, about 1/4 cup of the pasta water and the heated buttermilk. Toss together with tongs. Let simmer on medium-low heat for a minute or two then add the ricotta and the grated parmigiano-reggiano cheese and stir again. If pasta sauce is too thick add a little more of the reserved pasta. Check seasoning to see if any salt and pepper are needed. Top with the grated lemon zest. Serve warm.

Spring Green Pasta with Saffron Cream Sauce

I know it’s mid-May and I should have had it done by now but I’ve been spring cleaning today. Rearranging things, changing a/c filters, dusting, dusting, dusting! I have a labradoodle, a goldendoodle and a maine coon mix cat so there is always something to dust off or a floating tumbleweed of hair to pick up around my house. I also have a bad habit of redecorating or moving pictures around and then leaving the items I don’t know where to put in the corner of the room! I have some new crafty projects that I want to get into while I’m out of school for the summer so I’m making myself clean up some unused items and get rid of what I no longer want! If I haven’t used it since I moved in 3 years ago it’s going to Goodwill!

With a newly spring cleaned house I wanted a spring pasta! Last weekend when I shopped at Nadolski’s I found a beautiful little glass jar of saffron…and grabbed it up! While browsing for recipe ideas I ran across a new post from Aida Mollenkamp. I have adored her and her recipes for a few years. One of my favorite recipes of hers, that I have seriously made over and over again, is her Sweet Sausage and Three Cheese Lasagna. I’m pretty sure that recipe is the reason I first started a recipe box on foodnetwork.com. Really!! The last few times I made lasagna I have made an eggplant roasted vegetable version but her version is the BEST as far as meat lasagnas go.

Here are some of the ingredients ready to be turned into yummy pasta! Look at that beautiful looking, locally grown asparagus!

Spring Green Pasta with Saffron Cream Sauce

(adapted from Aida Mollenkamp)

Ingredients

  • 1 cup heavy cream
  • 1 large pinch saffron threads
  • 8 ounces fettuccine (I used linguine)
  • 1 pound asparagus, ends trimmed
  • 6 ounces mushrooms (I used shiitake)
  • 4 ounces sugar snap peas
  • 1 large shallot, minced (the recipe called for leeks and I didn’t have any)
  • 2 tablespoons extra virgin olive oil
  • kosher salt and fresh ground pepper
  • 1/4 cup fresh tarragon leaves

Preparation

  • Heat cream in a saucepan over medium heat. When it begins to simmer add saffron and set aside until ready to use, at least 10 minutes.
  • Meanwhile, bring a pot of water to boil and prep vegetables. Cut the asparagus and peas on the bias into 1/2 inch pieces. Cut the stems off of the shiitake mushrooms and slice them into strips. Mince the shallot.
  • Heat oil in a large non-stick frying pan over medium heat. Add shallot, salt pepper, stirring occasionally until translucent. Add mushrooms (and a small 1/2 tablespoon of unsalted butter…I think mushrooms should always be cooked with a little butter!!). Once the mushrooms are tender add the asparagus and peas, stirring occasionally until bright green. Add cream, turn heat to medium-low.
  • When the pasta water boils, salt well and cook according to package directions. Before draining pasta reserve 1 cup of pasta water (I only used about 1/2 cup of the water). Add noodles to cream and vegetable mixture. Using tongs stir it together adding enough pasta water to make it the desired consistency. Add more salt and pepper if needed.
  • When pasta is well coated stir in most of the tarragon. Garnish with additional tarragon when serving.

Here is the cream and veggies cooking together:

And the pasta and veggies plated:

This is so delicious! My son refused to eat it because he saw too many green vegetables…and he hates mushrooms… but my boyfriend Travis loved it. We served it along with a small grilled flank steak. I only had like 3 bites of steak because I wanted to save room for more pasta! Make it and let me know when you do 🙂

Rockfish Baked with Lemon and served with Herb Buttered Bruschetta

I went shopping at one of my favorite stores this evening, Ellwood Thompson’s. I had been out all afternoon taking our labradoodle, Walter, to the vet and then running company errands with my boyfriend, Travis. Dinner was on our minds after our long day out. Ellwood’s had some local, sustainably caught rockfish and I decided that would be our dinner this evening. Of course, I didn’t leave without a few other lovely purchases…bone-in pork chops from Polyface Farms (that will be dinner tomorrow night), locally grown bok choy and shiitake mushrooms, locally made artisan baguette and an organic wine from Oregon.

I knew that I wanted to bake the rockrish and did a quick Google search for some inspiration. I found in-depth and easy to follow instructions on Livestrong.com and my idea for the following recipe was taken from there. I’m excited to share this recipe because it’s the first recipe on my blog which features rosemary and olive oil 🙂

Rockfish Baked with Lemon and served with Herb Buttered Bruschetta (adapted from Livestrong.com)

Ingredients

  • A little over 1 pound fresh rockfish
  • 2 tablespoons extra virgin olive oil
  • 2 small lemons (or 1 large), sliced into rounds
  • handful of fresh asparagus, ends trimmed
  • 2 sprigs fresh rosemary
  • kosher salt and fresh ground pepper
  • 1/4 teaspoon red pepper flakes

Preparation

  • Preheat oven to 400°. On a baking sheet covered with foil place the rockfish fillets and asparagus.
  • Use the ends of the lemons that can’t be used as slices and squeeze that juice over the fish and asparagus. Drizzle the EVOO over everything and sprinkle with salt and pepper. Lay the rosemary springs on top of the fish then cover the rosemary with the lemon slices. Sprinkle the fish with the red pepper flakes.
  • Cover the baking sheet with another layer of foil and bake for 15 minutes. Remove foil and move asparagus around to make sure it is baking evenly. Cook for another 5 minutes uncovered.
  • While the fish is baking prepare the bruschetta.

Ingredients for Bruschetta

  • baguette, sliced
  • cherry tomatoes sliced in half
  • gorgonzola cheese
  • Herb Butter: 3 tablespoons unsalted butter, 1 clove garlic minced, 1/4 teaspoon fresh chopped rosemary (I used just a bit of the butter, can be used within one week if stored in fridge)

Preparation

  • Slice the amount of bruschetta that your family will eat that night. Spread butter on the top, add half of a cherry tomato and lightly sprinkle with gorgonzola.
  • Once fish is removed from oven re-cover the fish with the foil used during the first part of baking, turn oven up to 425 degrees and bake bruschetta for 5-8 minutes until crisp.

The recipe turned out very, very well (if I do say so myself) so I will certainly make it again!