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Menu for the Week of october 1, 2018

Monday Quick Beef Stew with Red Wine and Rosemary

Tuesday Pork Tenderloin with Spicy Grilled Pepper

Wednesday Ramen Noodle Soup with Spinach and Poached Eggs

Thursday Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Fiday Butter-Basted Spiced Cod with Polenta, paired with Edna Valley Chardonnay

Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Quick Beef Stew Pork Tenderloin with Ramen Noodle Soup Pan-Seared Chicken Butter-Basted Spiced with Red Wine and Spicy Grilled Pepper with Spinach and Thighs with Beer and Cod with Polenta Rosemary Relish Poached Eggs Grainy Mustard Sauce

shopping list

Fresh Produce Meat and Dairy Items  1 cup frozen pearl  2 medium lemons  Two 12- to 16-oz. pork tenderloins  1 cup dry red wine  3/4 to 1 lb. russet potatoes  One 1- to 11/2-lb. thick rib-eye  2 Tbs. harissa paste  1 oz. (1 packed cup) baby spinach steak  1 Tbs. whole-grain mustard  4 oz. button mushrooms  8 small bone-in, skin-on chicken  1 Tbs. prepared horseradish  2 red, yellow, or orange bell thighs (4 to 5 oz. each) peppers (or a mix)  2 tsp. Worcestershire sauce  Four 6-oz. pieces cod loin 1 small yellow  1 tsp. chili sauce   2 large eggs 2 medium  Sriracha or other hot sauce   11 Tbs. unsalted butter  2 medium  Asian sesame oil  1 small piece fresh ginger Pantry Staples  4 cloves garlic Other Groceries  3 Tbs. extra-virgin olive oil  1 small bunch fresh rosemary  61/2 cups lower-salt chicken broth 31/2 Tbs. all-purpose flour  1 small bunch fresh flat-leaf parsley   3 cups unsalted beef stock or  2 Tbs. plain rice  1 small bunch fresh thyme broth  11/2 Tbs. pure maple syrup  1 small bunch cilantro (optional)  6 oz. instant ramen noodles  1 Tbs. five-spice powder  11/2 cups frozen mixed vegetables  1 Tbs. canola oil or peas and carrots  2 tsp. vegetable oil  1 cup cornmeal  11/2 tsp. crushed whole coriander  1 cup amber lager, such as Dos seeds or ground coriander Equis Amber  1 tsp. packed dark brown sugar  Kosher salt  Black peppercorns

Side-dish ingredients are not included in the shopping list.

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Quick Beef Stew with Red Wine and Rosemary

Active/total time: 25 minutes Serves 4 to 6

Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot. A smidge of horseradish at the end of cooking adds bright, peppery bite.

One 1- to 11/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter, at room temperature 3 Tbs. all-purpose flour 2 Tbs. olive oil 6 minutes. Add the garlic and cook until fragrant, 1 cup frozen pearl onions, thawed 30 seconds. Add the wine and rosemary, stirring 4 oz. button mushrooms, cut into bite-size to scrape up the browned bits from the bottom pieces, if large of the pot. Bring to a boil and cook until slightly 1 Tbs. finely chopped garlic reduced, about 5 minutes. Add the stock, potatoes, horseradish, and Worcestershire, and boil for 1 cup dry red wine another 5 minutes. Remove the rosemary. 2 large sprigs fresh rosemary 3 cups unsalted beef stock or broth Stir in the butter-flour mixture, bring to a boil, and cook until thickened, 8 to 10 minutes. Return the 3/4 to 1 lb. russet potatoes, peeled and cut into beef and any accumulated juice to the pot. Add 1/2-inch dice the mixed vegetables and parsley, stir, and cook 1 Tbs. prepared horseradish until heated through. Season to taste with salt and 2 tsp. Worcestershire sauce pepper, and serve. 11/2 cups frozen mixed vegetables or peas and —Ronne Day, Fine Cooking #152 carrots 3 Tbs. finely chopped fresh flat-leaf parsley nutrition information (per serving): Calories 400; Calories from Fat 190; Protein 21g; Carbohydrates 27g; Fat 21g; Saturated Fat 9g; Monounsaturated Generously season the steak all over with salt and Fat 10g; Polyunsaturated Fat 1g; Sodium 370mg; pepper. Cholesterol 55mg; Fiber 4g In a small bowl, mix together the butter and flour. in a 6- to 8-quart Dutch oven or heavy-duty pot, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add half of the beef and cook, flipping occasionally, until golden brown on some sides, 3 to 4 minutes. Transfer to a plate, then repeat with the remaining 1 Tbs. oil and beef, transferring it to the plate. Add the onions and mushrooms, and cook, stirring occasionally, until they begin to brown, 4 to

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Pork Tenderloin with Spicy Grilled Pepper Relish

Active/total time: 30 minutes Serves 4 to 6

Grilling the pork and peppers at the same time makes for an easy summer meal. Chinese five- spice powder adds an unusual, anise-y note to the relish.

1 Tbs. five-spice powder (see tip below) Kosher salt and freshly ground black pepper inserted in the thickest part registers 140°F to Extra-virgin olive oil, for brushing 145°F, 15 to 18 minutes.

Two 12- to 16-oz. pork tenderloins Meanwhile, grill the peppers skin side down until 2 red, yellow, or orange bell peppers (or a mix), grill marks form on one side, about 5 minutes. Flip quartered lengthwise, stemmed, and seeded the peppers and continue to grill until crisp-tender, 2 Tbs. plain rice vinegar about 2 minutes more.

1 tsp. chili Let the tenderloins rest for 5 minutes. Thinly slice 1 packed tsp. dark brown sugar the peppers. 1 small clove garlic, mashed to a paste In a medium bowl, combine the rice vinegar, chili 2 medium scallions, thinly sliced garlic sauce, brown sugar, and garlic. Stir in the peppers and scallions. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Cut the pork crosswise on a diagonal into 1/2-inch- thick slices and serve with the relish. In a small bowl, combine the five-spice powder, 2 tsp. salt, and 1 tsp. pepper. Lightly brush the —Judith Fertig, Fine Cooking #124 tenderloins with oil, then sprinkle with the spice mixture. Brush the quartered peppers with oil and nutrition information (per serving): season with salt and pepper. Calories 140; Calories from Fat 35; Protein 22g; Carbohydrates 5g; Fat 4g; Saturated Fat 1g; Mono- Grill the tenderloins, turning a quarter turn every unsaturated Fat 1.5g; Polyunsaturated Fat 0.5g; 3 to 4 minutes, until an instant-read thermometer Sodium 470mg; Cholesterol 60mg; Fiber 1g

Ingredient Profile: Chinese Five-Spice Powder on the side: Fennel Rice Pilaf A warm and fragrant spice blend common in Chinese cuisine, five-spice powder is typically Finely chop some onion and composed of star anise, cloves, fennel seed, fennel and sauté it in a bit of cinnamon, and Sichuan butter until golden. Add long-grain peppercorns. Though it can be white rice and cook, stirring, until found in many supermarkets, the grains are glossy and beginning you can also grind your own from to crackle. Add chicken broth or whole spices (find a recipe at water and salt. Bring to a boil, cover, FineCooking.com). If you grind it reduce the heat to a simmer and fresh, it will be more potent than cook until the rice is tender and pre-ground spices, so you might the liquid is absorbed. Let the rice rest off the heat, want to use less. covered, for 5 to 10 minutes before serving.

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Ramen Noodle Soup with Spinach and Poached Eggs

Active/total time: 15 minutes Serves 4

Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach.

2 Tbs. canola oil 1 small , finely chopped 12 cups lower-salt chicken broth 2 smashed cloves of garlic 4 thin slices of ginger Kosher salt 12 oz. instant ramen noodles 2 oz. (2 packed cups) baby spinach nutrition information (per serving): Calories 500; 4 large eggs Calories from Fat 160; Protein 30g; Carbohydrates Sriracha or other hot sauce 60g; Fat 18g; Saturated Fat 3.5g; Monounsaturated Asian sesame oil Fat 9g; Polyunsaturated Fat 4.5g; Sodium 1030mg; Cholesterol 195mg; Fiber 3g In a 4- to 5-quart pot, heat the oil over medium-low heat. Add the onion, and cook, stirring occasionally, on the side: Steamed Vegetables with until translucent, about 2 minutes. Add the chicken Spicy Peanut broth, garlic, ginger, and 1/2 tsp. salt. Bring to a boil over high heat. Add the noodles (discard the Steam green beans, broccoli florets, sliced seasoning packets) and spinach and cook, stirring carrots, or any other vegetables to break apart the noodles, until they sink and the you like until tender. Whisk natural spinach wilts, about 1 minute. Crack the eggs into unsalted peanut butter with the pot, cover, and turn off the heat. Let sit until the enough of the vegetable steaming whites have set, about 3 minutes. Divide among 4 water to give it a pourable bowls, top with a dash of Sriracha and a drizzle of consistency. Whisk in soy sauce sesame oil, and serve. and Asian chile paste to taste. Serve the vegetables with the —Layla Schlack, Fine Cooking #134 dipping sauce.

Remove your infusions In this recipe the garlic and ginger are left in large chunks to infuse the broth with their flavor. You can leave them in the soup while serving, but if you prefer not to get a mouthful of ginger or garlic, fish them out with a slotted spoon or wire skimmer when dividing the soup among the bowls.

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Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Active/total time: 20 minutes Serves 4

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat Kosher salt and freshly ground black pepper 2 tsp. vegetable oil Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until 2 medium shallots, minced softened, about 2 minutes. Stir in the flour until 11/2 tsp. all-purpose flour combined. Stir in the beer, chicken broth, maple 1 cup amber lager, such as Dos Equis Amber syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from 1/2 cup lower-salt chicken broth the skillet with a wooden spoon. Simmer vigorously 11/2 Tbs. pure maple syrup until reduced to about 1 cup, about 3 minutes. 1/2 tsp. chopped fresh thyme; more for Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt 1 Tbs. whole-grain mustard and pepper. 1 oz. (2 Tbs.) unsalted butter To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, Position a rack in the lower third of the oven, set a spoon additional sauce over them, and garnish with large rimmed baking sheet on the rack, and heat the the thyme. Serve immediately. oven to 475°F. Season the chicken thighs all over with salt and pepper. —Dawn Yanagihara-Mitchell, Fine Cooking #108 Heat the oil in a heavy-duty ovenproof 12-inch nutrition information (per serving): Calories 420; skillet over medium-high heat until shimmering hot. Calories from Fat 240; Protein 32g; Carbohydrates Swirl to coat the pan bottom. Arrange the chicken 125g; Fat 27g; Saturated Fat 9g; Monounsaturated in the pan skin side down in a single layer (it will likely Fat 10g; Polyunsaturated Fat 5; Sodium 480mg; be a snug fit), cover with an ovenproof splatter Cholesterol 125mg; Fiber 1g screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.

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Butter-Basted Spiced Cod with Polenta

Active/ total time: 30 minutes Serves 4

Baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a North African paste made of ground dried chile peppers, garlic, olive oil, and spices.

11/2 tsp. crushed whole coriander seeds or ground coriander Weekly Wine Pairing Edna Valley’s Chardonnay is always great with 1/2 tsp. finely grated lemon zest fish and the buttery sauces will make the wine’s Kosher salt flavors sing. 1 cup cornmeal 3 oz. (6 Tbs.) unsalted butter Meanwhile, melt the butter in a small saucepan. 4 6-oz. pieces cod loin Season the fish lightly with salt and pepper and Freshly ground black pepper arrange in a 9x13-inch baking dish with space between each piece. Remove the butter from the 2 Tbs. harissa paste heat, stir in the harissa and lemon juice, and pour 2 Tbs. fresh lemon juice it over the fish. Bake, basting every 5 minutes or 2 tsp. coarsely chopped fresh cilantro so, until cooked through (the fish will flake easily), about 15 minutes. If necessary, cover with foil to 1 medium lemon, cut into wedges keep warm.

Ingredient Profile: Harissa Divide the polenta among 4 shallow bowls or plates. Harissa is a spicy North Top with the fish and spoon the butter over the African paste made of fish. Top with the parsley and serve with the lemon ground dried chile peppers, wedges. garlic, olive oil, and spices like coriander and cumin. It’s used —Ronne Day, Fine Cooking #129 as a condiment and stirred into couscous, stews, soups, nutrition information (per serving): and pastas. Look for harissa in Calories 490; Calories from Fat 240; Protein 30g; tubes, cans, or jars at well-stocked Carbohydrates 30g; Fat 27g; Saturated Fat 12g; grocery stores and specialty markets. You can also Monounsaturated Fat 10g; Polyunsaturated Fat make it yourself from readily available ingredients 1.5g; Sodium 490mg; Cholesterol 110mg; Fiber 3g (find a recipe at FineCooking.com).

on the side: Fennel-Orange Salad Position a rack in the center of the oven and heat to 400°F. Thinly slice some fennel bulb and , and toss with orange or tangerine Heat a 3-quart saucepan over medium heat. Add segments, black olives, extra- the coriander and stir until fragrant, about virgin olive oil, lemon juice, and 30 seconds. Add 3 cups of water, the lemon zest, mint. and 1 tsp. salt; turn the heat up to medium high. Whisk in the cornmeal and cook, stirring often, until thick and creamy, about 20 minutes. (If the polenta gets too thick, loosen with a little hot water.)

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