Weekly Suppers: 27 April – 1 May
This post is part of a series giving you a glimpse into what finds its way onto our plates Monday through Friday. I hope it not only provides recipe inspiration, but also motivation for you to integrate meal planning and more home-cooking into your own healthy lifestyles.
Weekly Suppers: 27 April – 1 May
Monday: Spring wheat berry pilaf for Meatless Monday. Sauteed radish, carrot, edamame and fresh-picked baby spinach in olive oil. A splash of white wine at the end. Off the heat went in a handful of chopped pistachios and mixture of plain yogurt + whole grain mustard. Lemon zest, parsley and fresh chives over top. Refreshing, yet very filling. In a good way.
Tuesday: Orange teriyaki beef stew with bok choy, mushrooms and steamed thickly sliced sweet potato. Finally used the last of this winter’s “drunken pulled beef” (a crockpot beef roast + onions + peppers + homebrew). The meal was good, but not great. Won’t save the recipe; this hotpot is way better for a richer Chinese beef dish.
*Random aside: Anyone else not consider teriyaki beef a takeout favorite like the article suggested? Honestly, I don’t think I’ve ever ordered it, and beef in general is probably the last protein I’d choose at a Chinese restaurant. What about you?
Wednesday: Everything-in-the-fridge-into-the-grill-pan. Tonight’s adventure included tempeh, steamed sweet potato and zucchini planks, thawed frozen corn kernels and steamed collard strips for some crispy greens action. I pulled off the veg as they finished cooking, then added* a couple spoons of homemade smoky rosemary-orange-tomato barbecue sauce + a bit of water to the still-hot pan with the tempeh, briefly tossing to coat. A satisfying supper of assorted nutritious goodies, and I used up bits and bobs lurking about!
*If you have the forethought, marinate the tempeh in barbecue sauce prior to grilling. It was a spur of the moment change for me, so I made due with a deglazing method. Worked well, but the former would impart more flavor!
Thursday: A traditional Maltese dish made of sautéed zucchini and a bright tomato sauce with olives and capers called Qarabaghli biz-Zalza. I stirred through some fava beans (cooked from dry), and served it all over leftover wheat berries with shaved Manchego cheese. High praise for both flavor and simplicity. Can’t wait to try with fresh garden tomatoes and zucchini, or perhaps sub in eggplant! Serving with fresh bread instead of wheat berries is a fantastic idea also.
Friday: A special solo treat meal of wine-steamed blue mussels with carrots, chillies, garlic, fresh thyme and onion shoots, served with a steamed potato and baby collards from the garden. A riff on Moules frites. I followed the recipe’s suggestion for a finishing pan sauce with white wine, Ouzo (in lieu of Pernod*) and a splash of heavy cream (for the crème fraîche**). This was a very good treat.
*You could easily omit the Pernod/Ouzo (anise-flavored liqueurs) if you don’t have one or the other. Sub more white wine or chicken/veg stock. Or omit the alcohol altogether, relying on stock to create a still-flavorful sauce.
**If you have crème fraîche, by all means use it. Sour cream or Greek yogurt would be other alternatives. However, because the latter two have less fat and more protein than crème fraîche and heavy cream, I would stir those through off the heat to avoid curdling.
Tell me… What’s on your menu this week? Tweet to me (@HGoeschRDN), or share a photo and tag me on Instagram (@hagoesch) with the hashtag #suppertonight!
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