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Chicken Piccata Make It Tonight Easy Dinner Download MENU for the Week of OCTOBER 8, 2018 Monday Spicy Miso-Broiled Shrimp Tuesday Red-Cooked Tofu Wednesday Chicken Piccata Thursday Broiled Steak & Brussels Sprouts with Blue Cheese Sauce Fiday Sausage with Red Cabbage and Apples, paired with Edna Valley Pinot Noir Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Spicy Miso-Broiled Red-Cooked Tofu Chicken Piccata Broiled Steak & Sausage with Red Shrimp Brussels Sprouts with Cabbage and Apples Blue Cheese Sauce SHOPPING LIST FRESH PRODUCE MEAT AND DAIRY ITEMS PANTRY STAPLES 1 large Granny smith apple 8 boneless, skinless, thin-cut 13 Tbs. extra-virgin olive oil (1/4 to 1/2 inch thick) chicken breast 1 large lemon cutlets, (about 11/2 lb.) Cooking spray 20 oz. Brussels sprouts Two 1-inch-thick New York strip 1/2 cup reduced-sodium soy 1 head red cabbage steaks sauce 2 medium carrots 4 bratwurst, knockwurst, or other cooked sausage of your choice 1/4 cup red wine vinegar 1 medium yellow onion 11/2 lb. colossal shrimp 2 Tbs. seasoned rice vinegar 7 medium scallions (13 to 15 per lb.) 1 tsp. white wine vinegar One 3-inch piece fresh ginger 1/4 cup sour cream 2 tsp. granulated sugar 4 medium cloves garlic 3 oz. creamy blue cheese 2 tsp. arrowroot or cornstarch 1 small bunch fresh flat-leaf parsley 5 Tbs. unsalted butter 1 tsp. ground cayenne 1 small bunch fresh chives 1/2 tsp. sweet paprika OTHER GROCERIES 1/8 tsp. ground cloves 13/4 cup lower-salt chicken broth Mustard, for serving (optional) Kosher salt Two 14-oz. packages firm tofu Black peppercorns 1/4 cup Shaoxing (Chinese cooking wine) or dry sherry 1/4 cup lager-style beer 1/4 cup red currant jelly 3 Tbs. capers 1 Tbs. fish sauce 2 tsp. white miso Side-dish ingredients are not included in the shopping list. Make it Tonight Easy Dinner Download www.FineCooking.com monday Spicy Miso-Broiled Shrimp Drizzle any liquid from the shrimp pan over the shrimp, and garnish with the scallion greens. Active/ total time: 20 minutes Serves 4 —William Mickelsen, Fine Cooking #136 Miso, ginger, and cayenne combine to give this nutrition information (per serving): Calories 200; shrimp dish a bright, savory flavor with a punch Calories from Fat 30; Protein 35g; Carbohydrates of heat. 5g; Fat 3g; Saturated Fat .5g; Monounsaturated Fat 0g; Polyunsaturated Fat 1g; Sodium 690mg; Cho- 3 medium scallions, sliced, whites and greens lesterol 260mg; Fiber 1g separated 1 Tbs. chopped fresh ginger ON THE SIDE: SAUTÉED 1 Tbs. fish sauce WATERCRESS AND 2 tsp. white miso BOK CHOY 2 medium cloves garlic, coarsely chopped In a large skillet, sauté some thinly 1/2 tsp. ground cayenne; more to taste sliced garlic in vegetable oil 1/2 tsp. sweet paprika until fragrant. Add some trimmed watercress and bok choy, along 11/2 lb. colossal shrimp (13 to 15 per lb.), peeled with a little water and a generous and deveined, tails left on pinch of salt, then cover and cook, stirring occasionally, until just wilted. Sprinkle with toasted Position a rack 6 inches from the broiler and heat sesame seeds and serve. the broiler on high. Line a rimmed baking sheet with foil. In a small food processor, combine the scallion whites, ginger, fish sauce, miso, garlic, cayenne, paprika, and 2 Tbs. water and pulse to a chunky paste. Transfer to a large bowl, add the shrimp, and toss to coat. Spread the shrimp on the baking sheet and broil, flipping once, until opaque, about 7 minutes. Make it Tonight Easy Dinner Download www.FineCooking.com tuesday Red-Cooked Tofu Active/total time: 20 minutes Serves 4 Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you’re not a big tofu fan, this easy, aromatic stew might change your mind. 4 medium scallions, thinly sliced (white and green parts separated) 2 medium carrots, cut into small dice 1 cup lower-salt chicken broth or (preferably homemade) vegetable broth 6 Tbs. reduced-sodium soy sauce; more as needed 1/4 cup Shaoxing (Chinese cooking wine) or dry sherry nutrition information (per serving): Calories 350; 11/2 Tbs. minced fresh ginger Calories from Fat 160; Protein 34g; Carbohydrates 20g; Fat 18g; Saturated Fat 2.5g; Monounsaturated 2 tsp. granulated sugar Fat 4g; Polyunsaturated Fat 10g; Sodium 960mg; Freshly ground black pepper Cholesterol 0mg; Fiber 6g 2 14-oz. packages firm tofu, cut into 1-inch pieces ON THE SIDE: STEAMED JASMINE RICE 2 Tbs. seasoned rice vinegar 2 tsp. arrowroot or cornstarch In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and 1/4 tsp. pepper. Bring to a simmer over medium- high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 5 minutes. Add the tofu, cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes. In a small bowl, whisk the vinegar and arrowroot until smooth and then stir the mixture into the stew, taking care not to break up the tofu. Stir gently until thickened, about 1 minute. Add more soy sauce to taste, sprinkle with the scallion greens, and serve. —Bruce Weinstein & Mark Scarbrough, Fine Cooking #97 Make it Tonight Easy Dinner Download www.FineCooking.com wednesday Chicken Piccata Active/total time: 25 minutes Serves 4 In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright. 8 boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 11/2 lb.) Kosher salt and freshly ground black pepper 2 to 3 Tbs. extra-virgin olive oil; more as needed 3 Tbs. capers, rinsed and chopped 2 medium cloves garlic, thinly sliced 3/4 cup lower-salt chicken broth 2 Tbs. fresh lemon juice; more as needed 1/4 cup chopped fresh flat-leaf parsley 1 Tbs. unsalted butter nutrition information (per serving): Calories 380; Calories from Fat 140; Protein 55g; Carbohydrates 2g; Fat 16g; Saturated Fat 4.5g; Monounsaturated Season the chicken with 1 tsp. salt and 1/2 tsp. Fat 8g; Polyunsaturated Fat 2g; Sodium 620mg; pepper. Heat 1 Tbs. of the oil in a 12-inch heavy- Cholesterol 155mg; Fiber 0g duty skillet over medium-high heat. When hot, add as many cutlets as will fit in a single layer and cook until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Shingle the chicken ON THE SIDE: HERBED ORZO on a platter and tent with foil. Repeat with the remaining chicken, adding another tablespoon of Cook orzo according to package directions in oil between batches if the pan seems dry. salted water or additional chicken broth. Stir in butter, freshly grated lemon zest, freshly grated Reduce the heat to medium and add the capers, Parmigiano-Reggiano, chopped fresh parsley garlic, and the remaining 1 Tbs. oil to the pan. and minced chives. Cook, stirring, until the garlic softens and becomes fragrant, about 1 minute. Add the chicken broth and lemon juice, raise the heat to high, and cook, stirring, until the mixture reduces by about half, 3 to 4 minutes. Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve immediately. —Tony Rosenfeld Make it Tonight Easy Dinner Download www.FineCooking.com thursday Broiled Steak & Brussels Sprouts with Blue Cheese Sauce Active time: 20 minutes. | Total time: 30 minutes Serves 4 In this one-sheet-pan supper, beefy New York strip steaks lend their flavorful drippings to sliced Brussels sprouts sizzling below. Cooking spray 20 oz. Brussels sprouts, thinly sliced 6 Tbs. extra-virgin olive oil Kosher salt and freshly ground black pepper Meanwhile, purée the sour cream, blue cheese, Two 1-inch-thick New York strip steaks vinegar, and the remaining 2 Tbs. oil in a food 1/4 cup sour cream processor or blender until smooth. Season to taste 3 oz. (about 1/4 cup) creamy blue cheese, such as with salt and pepper. Transfer to a bowl and stir in Gorgonzola dolce the chives. 1 tsp. white wine vinegar Allow the steak and sprouts to rest for 10 minutes. 2 Tbs. thinly sliced fresh chives Transfer the steak to a cutting board and thinly slice. Toss the sprouts to combine the more Position a rack about 6 inches from the broiler charred ones with the less charred ones. Stir the element, and heat the broiler on high.Line a large sauce and thin with water, if needed. rimmed sheet pan with aluminum foil and mist it with cooking spray. Serve the steak and sprouts with the blue cheese sauce. Place the Brussels sprouts on the prepared pan, drizzle with 3 Tbs. of the oil, sprinkle with 1/4 tsp. —Molly Gilbert, Fine Cooking #137 each salt and pepper, toss to coat, and arrange in an even layer. nutrition information (per serving): Calories 590; Calories from Fat 340; Protein 47g; Carbohydrates Spray a wire rack with cooking spray, and place it 12g; Fat 38g; Saturated Fat 12g; Monounsaturated over the sprouts, nudging them so the rack lies flat. Fat 21g; Polyunsaturated Fat 3g; Sodium 390mg; Brush the steaks with 1 Tbs. of the oil and season Cholesterol 115mg; Fiber 5g both sides with salt and pepper.
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