This was a strong week of super fast recipes. First a great new, super simple fish recipe. Next was a thoroughly well-rounded cherry pork loin chop with green beans and ginger-sesame sweet potato mash. Spinach tortellini sounded like an easy way to work spinach into PMM, and next up was a lentil curry. Lunch leftovers were wonderful all week.
Friday finished with a meal after PMM went to bed- shrimp in a white wine sauce served over marinara polenta. It looks fancy, but truly was finished by the time bed-time stories were done!
Week of February 19:
Sunday: Red snapper w/ cilantro, lime, and ginger butter
Monday: Cherry glazed pork with green beans and sweet potato
Tuesday: Spinach tortellini
Wednesday: Indian lentil curry w/ yogurt
Thursday: Breakfast for dinner, including real Farmer’s Market Bacon!
Friday: Smoked paprika shrimp with polenta
Sunday was red snapper with ginger lime butter, with a side edamame and orange salad. The edamame salad was so-so; the acidity of the vinegar overpowered the other flavors. It did make a nice topping for a green salad later in the week, but we weren’t ecstatic about it.
The red snapper, on the other hand, was simply brilliant. Sprinkle salt and pepper over red snapper fillets and cook on medium heat with about a tablespoon of oil. It only takes about 2 minutes on each side. Soften a tablespoon and a half of butter and mix with a tablespoon each of chopped cilantro, 1/2 teaspoon lime zest, 1/4 teaspoon of finely grated ginger (either from a tube, or fresh). Serve the fish with a pat of the butter on top.
Next was a ginger themed night. Center cut pork chops take a bit longer to cook than cutlets because they’re thicker, but I actually tried to follow the recipe, and the chops didn’t take long. Heat 1/4 tsp of toasted sesame oil (it’s dark) in a skillet large enough for the chops. Salt and pepper the pork, and cook it- about 4 minutes a side. Set aside.
Add 1/3 cup of cherry preserves, 1 tsp low-sodium soy sauce, 1 tsp of grated ginger (either fresh, or from a tube- not the powdered kind), and 1/2 tsp rice vinegar. Substitute apple cider vinegar if you don’t have rice vinegar. Reduce the heat and cook 2 minutes until it’s slightly thickened.
Return pork to pan and cook another 2 minutes.
For the sweet potato, stab a couple of them with a fork for steam release and wrap with a paper towel. Microwave for 2-3 minutes at a time until thoroughly smooshy. Smoosh, either with a potato masher or a fork. Mix in 1 tsp toasted sesame oil, 1 tsp grated ginger, 1 tsp grated tangerine rind, and the juice of one tangerine (squeeze wedges like you would a lemon). You can sub an orange for the tangerine, but if it’s a big orange only use 1/2 the juice. Salt to taste.
Tuesday PMM and I tried out a gymnastics class, so I knew we wouldn’t have any time to make dinner. Fortunately the Ninja can cook tortellini with the best of them- especially because we got stuck in extra traffic. I bought the spinach kind in the refrigerated section of the grocery store, because any vehicle for spinach is a good one.
We celebrated Wednesday with lentil curry. Yum! I made it Tuesday night so it’d be ready when we felt like eating Wednesday.
Thursday’s BFD featured Farmer’s Market bacon, left over from last week. Blueberry pancakes are always a hit- I used the recipe here, but subbed 1/2 cup of whole wheat flour for 1/2 cup of the white, and added 1 tblsp flax meal.
We finished the week with a grown-up meal after PMM went to bed. Polenta can be found in tubes near the pasta at the grocery store. It’s basically just corn meal with a little moisture/fat, formed into a tube. The recipe comes from my Cooking Light Complete Meals in Minutes recipe books.
First, cut polenta into slices and lay on a tinfoil covered baking sheet; I used my toaster oven tray. Top each slice with 1 tsp pasta sauce and 1 tsp grated parmesan or romano cheese. Preheat the broiler.
Heat 1 tblsp olive oil in a skillet over medium-high heat. Add shrimp to pan and saute 3-4 minutes, until done. Remove from heat and sitre in 1/4 dry white wine, 1 tblsp chopped fresh chives, 1 tblsp lemon juice, and 1/4 tsp smoked paprika. Toss or stir to coat.
Broil the polenta for 3 minutes, or until the cheese melts. Top with shrimp and drizzle the sauce, then sprinkle with chopped parsley.