Make It Tonight Easy Dinner Download
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Make It Tonight Easy Dinner Download MENU for the Week of SEPTEMBER 24, 2018 Monday Fried Egg on Toast with Kale and Pickled Peppers Tuesday Chicken, Escarole, and White Bean Soup with Cheesy Croutons Wednesday Skirt Steak with Mushrooms and Shallots Thursday Spicy Pulled Chicken Lettuce Wraps with Peanut Sauce Fiday Pan-Seared Halibut with Salmoriglio, paired with Edna Valley Pinot Grigio Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Fried Egg on Toast Chicken, Escarole, and Skirt Steak with Spicy Pulled Chicken Pan-Seared Halibut with Kale and Pickled White Bean Soup with Mushrooms and Lettuce Wraps with with Salmoriglio Peppers Cheesy Croutons Shallots Peanut Sauce SHOPPING LIST FRESH PRODUCE MEAT AND DAIRY ITEMS 1/4 cup unsalted roasted 3 lemons 11/4 lb. skirt steak peanuts 4 limes 1 large rotisserie chicken 3 Tbs. chopped mild or hot 1 head Boston lettuce Four 6-oz. skinless halibut fillets Peppadew peppers (about 1 inch thick) 1 large head escarole (about 3 Tbs. Dijon mustard 1 lb.) 4 large eggs 2 Tbs. rice vinegar 5 oz. baby kale (about 5 cups) 8 slices Swiss cheese 1 Tbs. Sriracha 3/4 lb. cremini mushrooms 1 oz. Parmigiano-Reggiano 2 medium carrots 2 Tbs. cold unsalted butter PANTRY STAPLES 1 English cucumber 11/4 cups extra-virgin olive oil 1 large sweet onion OTHER GROCERIES 2 large shallot 1 baguette 1/4 cup peanut oil or canola oil 1 small piece fresh ginger 4 slices of your favorite bread 2 tsp. granulated sugar 1/4 tsp. crushed red pepper 1 bulb garlic 11/2 qt. unsalted chicken stock flakes 1 small bunch fresh mint or cilantro 11/4 cups lower-salt chicken broth Kosher salt 1 small bunch fresh parsley 1 cup ditalini or similar pasta Black peppercorns 1 small bunch fresh oregano One 15.5-oz. can cannellini beans 1 small bunch fresh thyme 1/2 cup smooth unsalted peanut butter 1/4 cup dry white wine Side-dish ingredients are not included in the shopping list. Make it Tonight Easy Dinner Download www.FineCooking.com monday Fried Egg on Toast with Kale and Pickled Pepper Active/total time: 15 minutes Serves 4 This open-face sandwich works for supper, thanks to earthy greens, sweet-tart peppers, and nutty cheese. 3 large cloves garlic, thinly sliced 3 Tbs. extra-virgin olive oil 5 oz. baby kale (about 5 cups) 3 Tbs. chopped mild or hot Peppadew peppers 1 tsp. fresh lemon juice Kosher salt 4 large eggs Freshly ground black pepper nutrition information (per serving): Calories 280; Calories from Fat 160; Protein 11g; Carbohydrates 4 slices of your favorite bread, toasted 18g; Fat 18g; Saturated Fat 4g; Monounsaturated 1 oz. Parmigiano-Reggiano, shaved with a Fat 2.5g; Polyunsaturated Fat 10g; Sodium 620mg; vegetable peeler Cholesterol 190mg; Fiber 1g In a 12-inch nonstick skillet over medium-high heat, combine the garlic with 2 Tbs. of the oil. ON THE SIDE: GREEN BEANS WITH TAHINI Cook, stirring frequently, until the garlic just begins to color, about 2 minutes. Add the kale and cook, Steam green beans until crisp- tossing occasionally, until glossy and tender, about tender. Meanwhile, whisk together 2 minutes. Add the peppers and lemon juice, stir, extra-virgin olive oil, tahini, and season to taste with salt. Transfer to a bowl, lemon juice, salt to taste, and and wipe the skillet clean. a little water (enough to make a sauce consistency). Toss the Heat the skillet over low heat. Add the remaining warm green beans in the sauce, 1 Tbs. oil and swirl to coat. Crack the eggs into the and sprinkle with chopped fresh pan, season with salt and pepper, and cover. Cook parsley and a little crushed red until the eggs are just set but the yolks are still pepper flakes. runny, about 2 minutes. Divide the greens evenly among the toast, top each with an egg, and garnish with the cheese. —Matthew Card, Fine Cooking #145 Make it Tonight Easy Dinner Download www.FineCooking.com tuesday Chicken, Escarole, and White Bean Soup with Cheesy Croutons Active/total time: 20 minutes Serves 4 A cross between white bean soup and French onion soup, a bowl makes a hearty meal. You can use leftover chicken or turkey for this soup; if you buy a rotisserie chicken, use the dark meat for this soup and save the white meat for Thursday. Kosher salt 1 cup ditalini or similar small pasta minced garlic and cook, stirring, until fragrant, 2 Tbs. olive oil; more as needed about 30 seconds. 1 large sweet onion, coarsely chopped (about 1 1/3 cups) Add the stock, bring to a boil over high heat, then 5 medium cloves garlic, 4 minced and 1 halved reduce to a simmer. Add the mustard, 1/2 tsp. salt, lengthwise and 1/4 tsp. pepper, and stir to combine. Add the escarole in batches, waiting until it begins to wilt 11/2 qt. unsalted chicken stock before adding more. Stir in the chicken, pasta, 2 Tbs. Dijon mustard; more to taste beans, and pepper flakes. Season to taste with Freshly ground black pepper mustard, salt, and pepper. Cover and keep warm. 1 large head escarole (about 1 lb.), cut crosswise Position a rack 6 to 8 inches from the broiler and into ¼-inch-thick ribbons (about 6 packed heat the broiler on high. Cut four 1/2 -inch-thick cups) slices of baguette on a sharp diagonal. Brush lightly 2 cups diced (1/2 inch) cooked chicken or turkey with olive oil, then rub each slice with the garlic One 15.5-oz. can cannellini beans, drained and halves. rinsed Cover each slice of bread with the cheese (2 pieces ¼ tsp. crushed red pepper flakes each), cutting the cheese to fit. Broil until the 1 baguette cheese melts and browns slightly, about 2 minutes. 8 slices Swiss cheese Divide the soup among four bowls and season Fresh lemon juice to taste with lemon juice. Float a crouton on top, 2 tsp. finely chopped fresh flat-leaf parsley sprinkle with the parsley, and serve. —Diana Andrews Bring a medium pot of well-salted water to a boil, and cook the pasta according to package directions nutrition information (per serving): Calories 980; until al dente. Drain and rinse under cold water until Calories from Fat 270; Protein 64g; Carbohydrates cool. 107g; Fat 30g; Saturated Fat 13g; Monounsaturated Fat 11g; Polyunsaturated Fat 3.5g; Sodium 1370mg; Heat the oil in a 4- to 5-quart Dutch oven or other Cholesterol 125mg; Fiber 11g heavy-duty pot over medium heat. Add the onion and cook, stirring occasionally, until soft and just beginning to brown, about 7 minutes. Add the Make it Tonight Easy Dinner Download www.FineCooking.com wednesday Skirt Steak with Mushrooms and Shallots Active/total time: 30 minutes Serves 4 The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Lower the heat to medium, add the remaining 1 Tbs. oil, the shallot, and thyme, and cook, stirring, 1¼ lb. skirt steak, trimmed and cut crosswise until the shallot is slightly browned, about 1 minute. into 4 pieces Add the wine and cook, stirring and scraping Kosher salt and coarsely ground black pepper the bottom of the pan to dissolve any browned 5 Tbs. extra-virgin olive oil bits, until the liquid has almost evaporated, about 1 minute. Add the chicken broth. Raise the 3/4 lb. cremini mushrooms, cut into ¼-inch-thick heat to high and boil, adding any juice that has slices (about 41/2 cups) accumulated from the steak and mushrooms, until 1 large shallot, finely chopped (¼ cup) the sauce is reduced to about 1/3 cup, about 2 tsp. chopped fresh thyme 7 minutes. ¼ cup dry white wine Remove the pan from the heat and whisk in the 1¼ cups lower-salt chicken broth butter. Stir in the mushrooms and season the sauce 2 Tbs. cold unsalted butter, cut into 4 pieces to taste with salt and pepper. Thinly slice the steak diagonally across the grain, Pat the steaks dry and season with salt and pepper. if you like, and serve topped with the mushroom In a heavy-duty 12-inch skillet (preferably cast sauce. iron), heat 2 Tbs. of the oil over high heat until shimmering. Cook the steaks in a single layer, — Tasha DeSerio, Fine Cooking #119 flipping with tongs halfway through, until an instant- read thermometer inserted in the thickest part nutrition information (per serving): of the steak registers 130°F for medium rare, 5 Calories 480; Calories from Fat 310; Protein 34g; to 7 minutes total (if necessary, lower the heat to Carbohydrates 6g; Fat 35g; Saturated Fat 11g; medium-high to finish cooking the thicker pieces). Monounsaturated Fat 20g; Polyunsaturated Fat Transfer to a plate and let rest, loosely covered with 2.5g; Sodium 400mg; Cholesterol 105mg; Fiber 1g foil, while making the sauce. Heat 2 Tbs. of the oil in the skillet over medium- ON THE SIDE: ROASTED BROCCOLI high heat until shimmering. Add the mushrooms WITH LEMON and a generous pinch of salt, and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Cut broccoli crowns into 11/2- to 2-inch pieces, Transfer to a bowl and keep warm. and toss with olive oil, salt, and pepper. Roast in a 475°F oven, stirring once, until tender and browned at the edges, 11 to 15 Don’t lose those lines minutes. Drizzle the broccoli with Looking at a raw skirt steak, a little lemon juice and serve. it’s easy to see the lines of fat within the striations of meat.