Dinner Plans

Every Sunday I make a list of dinners to make for the week. Here's what's on the menu this week.

Monday: Spaghetti Squash with Meatballs (I use these chicken meatballs)

Tuesday: Curried Coconut-Pumpkin Stew

Wednesday: Portobello Mushrooms, Kale, and Black Beans

Thursday: Roasted Acorn Squash with Wild Rice Stuffing

Friday: Out to dinner with friends

Saturday: Turkey Burgers

Sunday: Dinner at my parent's house

GROCERY LIST 
PRODUCE
spaghetti squash
1 large container baby spinach
red onion
garlic
pumpkin
red bell pepper
6 medium portobello mushrooms
onion
acorn squash
shallot
celery

DAIRY
goat cheese
greek yogurt
milk

MEAT
chicken meatballs
8 oz mushrooms
1 lb ground turkey

BAKING
yeast
bread flour
white whole wheat flour
whole wheat flour
pecans

CANS & PACKAGES
chicken stock
1 can light coconut milk
1 package extra-firm tofu
1 can black beans
wild rice
cranberry sauce

*THIS LIST DOES NOT INCLUDE EVERYTHING NEEDED TO MAKE THE ABOVE RECIPES. CLICK ON THE INDIVIDUAL LINKS TO FIND ALL OF THE INGREDIENTS NEEDED.

Sweet Potato and Sausage Stew

Every fall I look forward to this stew, it is one of my absolute favorites, it's warm and sweet and just plain delicious. The thing I love most about this recipe is how versatile it is. Instead of butter try using all olive oil, or substitute the chicken apple sausage with a nice Italian sausage, use Yukon Golds or a variety of potatoes in place of the sweet potatoes, there are so many ways to adapt this recipe just to your liking. I like to add a little apple juice to complement the sausage, but you could use all water if you prefer. This recipe is fun to switch up and is flexible enough so you can use what you already have on hand. I hope you enjoy this stew as much as I do!

Sweet Potato and Sausage Stew
2 tablespoons butter
2 tablespoons olive oil
1 small red onion, chopped
1 teaspoon sweet paprika
4 chicken and apple sausages ( I like Aidells), cut into 1/2 inch rounds
2 medium sweet potatoes, cut into bite sized pieces
1 cup canned diced tomatoes
1 1/2 cups hot water
1/2 cup apple juice
1/2 of a cinnamon stick
1 bay leaf
salt to taste

Heat olive oil and butter over medium-high heat. Once the butter has melted add the red onion and cook 5-7 minuets stirring occasionally. Add the paprika then stir in the sausage and cook until browned, about 8-10 minutes. Add the tomatoes, water, apple juice, bay leaf, and cinnamon stick. Bring stew to a boil then reduce to a simmer and cover. Cook until potatoes are tender, about 25-35 minutes. Remove bay leaf and cinnamon stick, salt to taste.

Recipe adapted from Apples for Jam, by Tessa Kiros

Cheddar-Corn Spoon Bread

A few weeks ago I bought a few ears corn from a little farm stand near my house. I threw two of the ears on the barbecue, cut one up for a summer pasta salad, and then used the rest to make cheddar-corn spoon  

bread. I must say this bread was the best thing I made with that corn. This spoon bread has a similar texture to quiche, although it is a bit more dense, I really like it as a summer side dish, and it is perfect to bring along to a potluck or barbecue. This bread tastes best when eaten the same day it is made.

Cheddar-Corn Spoon Bread 

1 tablespoon Unsalted Butter, plus more for dish

2 cups Milk

1 1/2 cups Fresh Corn (2-3 ears) 

2/3 cup Corn Meal 

1 cup Sharp Cheddar Cheese, grated 

4 Eggs, separated 

Coarse Salt (I used Kosher)

Pinch of Cayenne Pepper

Butter a 2-quart baking dish and preheat the oven to 400 degrees F. Bring the butter, milk, corn, corn meal, 1 teaspoon salt, and cayenne pepper to a boil over medium high heat. Once mixture has come to a boil, reduce the heat and simmer until mixture thickens slightly, stirring constantly. Remove from heat then stir in the cheese. Allow mixture to cool at room temperature for 15-20 minutes, then stir in egg yolks. While you are waiting for the mixture to cool prepare your egg whites. Beat egg whites along with a pinch of salt in an electric mixer until soft peaks form, then fold egg whites into the batter, 1/3 at a time. Pour batter into prepared baking dish and reduce oven temperature to 375 degrees F. Bake for 25-30 minutes or until golden brown and a little loose in the middle. Allow bread to cool slightly before serving. 

Recipe from Everyday Food: Fresh Flavor Fast 

Whole-Wheat Spaghetti with Leeks

These days I find myself primarily cooking vegetarian meals. I just find them easier to cook than meat. I actually don't really like cooking meat, I always over cook it in fear of serving it undercooked. This vegetarian dish and has become quite a staple in my house. It comes together pretty quick and it's easy to make. For D and I it lasts for two nights and tastes just as good the second night as it did the first.

Whole-Wheat Spaghetti with Leeks

12 ounces Whole-Wheat Spaghetti 

4 tablespoons Extra-Virgin Olive Oil 

3 Large Leeks, White and Light Green Parts, Sliced Thin

2 teaspoons Granulated Sugar

2 teaspoons Balsamic Vinegar

1 Head Radicchio, Cored and Sliced Thin

6 ounces Fontina Cheese cut into Cubes 

Cook spaghetti according to directions and reserve 1 cup of pasta water for later use. Add 2 tablespoons of olive-oil to a large skillet and heat over medium-low. Add the leeks plus 1 teaspoon sugar and 1 teaspoon salt, cook for 10 minutes stirring occasionally until leeks are tender. Increase the heat to medium-high and add the cooked pasta, the reserved pasta water, the remaining 2 tablespoons of olive oil, 1 teaspoon of sugar and the balsamic vinegar. Cook for a minute or two then add the radicchio and cheese, stirring to combine all ingredients. Cook until cheese is melted then serve. 

Makes 4 Servings

Recipe from Food Network

Sour Cream Cheddar Cheese and Chive Biscuits

I made mashed potatoes earlier this week with copious amounts of butter and cream cheese and a little bit of fresh chives. They were quite tasty but since I only used a small amount of chives I had leftovers. I think it's a shame to waste perfectly good herbs so I decided to make sour cream cheddar cheese and chive biscuits. The fundamentals for this recipe came from the honey goats cheese biscuits I made a few months ago. These biscuits are light (as in airy not in calories) fluffy, and simple to make. There is no cutting or rolling involved and they can easily be made 30 minutes before dinner.

Sour Cream Cheddar Chive Biscuits 
2 cups All-Purpose Flour
3 teaspoons Baking Powder
1 1/2 teaspoons Salt
4 tablespoons Unsalted Butter, Cold and Sliced
1 tablespoon Unsalted Butter for Pan
1 tablespoon butter for Top, Melted
3/4 cup Sour Cream
1/2 cup Milk
3/4 cup Extra Sharp Cheddar Cheese, Shredded
2 Tablespoons Fresh Chives, Chopped

Preheat oven to 425 degrees F. Place a ceramic baking dish with 1 tablespoon of butter in oven while it preheats, keep an eye on it so it doesn't burn. Once butter has melted remove dish from the oven and set aside until needed. In a medium sized bowl whisk together the flour, baking powder and salt. Cut in the cold butter until crumbly then stir in the cheddar and chives. Mix together the sour cream and milk then stir mixture into flour mixture until just combined. Drop biscuits in 1/3 cup sized clumps into prepared dish. Drizzle remaining tablespoon of melted butter over the tops of biscuits. Bake for 15-18 minutes or until golden.

Makes 12-13 Biscuits

Recipe adapted from Joy The Baker

Zucchini Soup

It's been cold and rainy here for the past few days so it was the perfect time to make this soup. I made this soup for lunch yesterday and still have leftovers for today. Since it has been so cold and rainy I have been hauled up inside reading and watching reruns of Gilmore Girls. I just finished The Pioneer Woman's: Black Heels to Tractor Wheels and I just started The Help. I love a good spring/summertime read, especially when it is rainy out.
This recipe is from my mom. It's great for lunch or a light dinner and it's a good way to use up the abundance of zucchini everyone seems to have come late summer.

Zucchini Soup
3 cups Shredded Zucchini 
2 tablespoons Chopped Onion
2 tablespoons Water
2 cups Milk (I used 1%)
1/4 cup Butter
2 tablespoons All-Purpose Flour
2 Chicken Bouillon Cubes
Salt and Pepper to taste
Freshly Grated Nutmeg (optional, but completely worth it)

Combine zucchini, onion and water in a large saucepan. Cook over medium-low heat, stirring occasionally. Melt butter in a medium sized saucepan over medium heat then whisk in the flour. Once mixture is bubbly, pour in the milk and whisk until mixture is slightly thickened. Pour milk mixture into zucchini mixture and stir until thoroughly combined. Season with salt and pepper. Pour soup into bowls and top with freshly grated nutmeg. Serve with a hunk of buttered bread.

Serves 2

Two Bean Soup

This soup makes a great weeknight dinner. It only takes 30 minutes to come together, it's healthy and delicious and it easily lasts for two nights when serving two people. I like to serve this soup with cheddar soda bread only this time I left out the cheddar to cut down some of the fat. I made the bread into muffins rather than a round, which shortened the baking time. To make the muffins prepare the bread as directed. Line a standard muffin tin with baking liners and fill each cup 3/4 of the way full. Bake in a 375 degree F oven for 20-25 minutes or until lightly golden on top. 

Two Bean Soup 

3 tablespoons Olive Oil

1 medium Onion, Chopped

2 medium Carrots, Chopped

1 Celery Stock, Chopped 

Pinch of Kosher Salt 

2 Garlic Cloves, Minced 

4 cups Vegetable Broth, Divided 

1 bunch Kale

2 cans Cannellini Beans, Drained and Divided

1 can Black Beans, Drained

1 tablespoon Red Wine Vinegar

1 teaspoon Fresh Rosemary, Chopped

Pepper to taste 

Heat oil in a dutch oven over medium-high heat and add a generous pinch of salt. Stir in the onion, carrots and celery, cook for 7 minutes, stirring occasionally. Add the garlic and cook for just a minute then stir in 3 cups of the vegetable broth and the kale. Bring to a boil then reduce to a simmer and cover for 3 minutes. In the meantime pour the remaining cup of broth and 1 can of cannellini beans into the blender and blend until smooth. Pour the broth mixture and the remaining beans into the soup. Cook for 5 minutes or until beans are heated through. Pour in the red wine vinegar and stir in the rosemary. Add more salt if you like and pepper to taste. 

Serves 4-6

Recipe slightly adapted from Cooking Light

Sea Salt and Rosemary Flatbread

Yesterday I bought a rosemary plant. He is just a little guy, pretty much just a sprig in a pot. I didn't use any of my new plant for this flat bread. I would have had to pull off all of his little leaves in order to have enough for the bread and then I'd just be left with a sad looking twig in a pot of dirt. However, you certainly could use fresh rosemary in this recipe, I am sure it would be quite delicious. This recipe was adapted from Smitten Kitchen . For her flatbread, she used one tablespoon chopped fresh rosemary in the dough and two sprigs for sprinkling.

I really like this bread because it comes together quickly, tastes delicious and smells absolutely wonderful. This bread goes perfectly with a warm bowl of soup especially on a chilly spring afternoon.

Sea Salt and Rosemary Flatbread
1 3/4 cup All-Purpose Flour
1 teaspoon dried Rosemary, plus more for sprinkling
1 teaspoon Baking Powder
3/4 teaspoons Salt (I used regular iodized salt)
1/2 cup plus 1 tablespoon Water
1/3 cup Olive Oil, plus more for drizzling
Sea Salt for Sprinkling
Semolina Flour for rolling out the dough

Preheat oven to 450 degrees F. Line baking sheet with parchment paper. Whisk together the flour, rosemary, baking powder and salt. Pour in the water and olive oil and stir until dough takes shape. Turn out onto a work surface sprinkled with semolina flour. Gently knead dough 3 -4 times. Divide dough into 4 pieces. Rolls out two pieces and place them on the prepared baking sheet. Drizzle with olive oil then spread oil around with the back of a spoon. Sprinkle with a little more rosemary and  some sea salt. Bake for 8-10 minutes. Cool on wire rack. Repeat with the other two pieces of dough.

Makes 4 pieces of flatbread

Recipe adapted from Smitten Kitchen where it was adapted from Gourmet, July 2008

Fry Bread

This fry bread recipe comes from my mom. It's delicious for dinner topped with chili or as a dessert with some honey butter or cinnamon and sugar.

Fry Bread

4 cups All-Purpose Flour

1 teaspoon Salt 

1 Tablespoon Baking Powder

1 1/2 cups Water

Canola Oil for Frying 

Whisk together flour, salt, and baking powder. Stir in the water (add another 1/2 cup water if necessary) and knead for just a few minutes to form a soft dough. Allow dough to rest for 15-30 minutes. Divide dough into 12 pieces and shape into rounds. Heat canola oil in a fry pan over medium to medium-high heat. When oil is hot place one piece of dough at a time in the hot oil. Fry for a few minutes, then turn over and fry just another minute or two. Top with chili and all your favorite chili toppings. For a delicious dessert spread with honey butter or cinnamon and sugar. 

Jackie's Chili

D's and my anniversary is coming up soon. Next week actually. It is hard to believe we have already been married for three years. It seems like it all went by so fast, the planning, the wedding, and the honeymoon, it all just flew by. This recipe comes from a cookbook I received at my wedding shower. I love this book because it is full of wonderful recipes from all of my family and friends.

Jackie's Chili 
1 Can Black Beans, Drained
1 Can White Beans, Drained
2 Cans Chili Beans, Drained
1 Large Onion, Finely Chopped
1 Large Can Chopped Tomatoes
1 Small Can Tomato Sauce
2 Teaspoons Salt
2 Tablespoons Chili Powder
1 Lb Ground Turkey, Cooked and Drained

Put all the ingredients into a crockpot. Turn crockpot on low and cook for 6-8 hours. Serve with your favorite chili toppings or fry bread, (fry bread recipe will be posted tomorrow).

Ham and Cheese Panini and Simple Kale Salad

 I love making paninis for dinner. They are quick and easy and require minimal clean up. I like to pair these paninis with a simple kale salad.

Ingredients
8 thin slices of ham
4 slices of Gruyere cheese
2 ciabatta rolls
1 tablespoon apricot preserves

Directions 
Slice ciabatta rolls horizontally. Spread 1/2 tablespoon apricot preserves on each of the bottom halves of the rolls. Layer the ham on top of the apricot preserves then top with cheese. Put the tops of the rolls on the sandwiches and place them in the panini maker. Close the lid and let cook for about 5 minutes. In the meantime prepare the kale salad.

Simple kale salad
Wash, dry and chop one bunch of kale. Mix together 1/4 cup olive oil, 3 tablespoons lemon juice, a generous pinch of kosher salt and a dash of black pepper. Toss dressing with kale and top with Parmesan cheese.