Weekly Suppers: 11 – 15 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.
An extra busy week! As usual, I enlisted a stocked freezer and pantry to cut corners. Monday was slightly more labor-intensive, but much of the prep could easily have been done over the weekend or the evening before. Bon appetit!
Monday: For Meatless Monday, a soul-satisfying favorite, Rajma Chawal — north Indian/Punjabi kidney beans (rajma) with rice (chawal). This is an aromatic curry cooked in a spicy tomato-onion-garlic-based sauce served over rice, typically Basmati*. My recipe is loosely based on one printed in Saveur.**
*I chose Basmati for the starch, our usual when enjoying an Indian meal, but you could also serve this with naan or other flatbread instead of the rice; or be daring and choose brown rice or quinoa. Why not? Or my Fragrant Indian Basmati Pilaf!
*The linked recipe involves cooking beans from scratch in a pressure cooker. This is the one kitchen gadget that scares the unholy bejeebers out of me; thus, I do not own one. My go-to for cooking beans is the “Parsons Method” from Heirloom Beans: Recipes from Rancho Gordo. It requires no pre-soak, a short stint on the stove, then into a hot oven for an hour or slightly more. Not as quick as the pressure cooker, but it’s mostly hands-off and the result is perfect every time. Short on time? Canned beans are an excellent convenience. Opt for low- or no-salt added, and still be sure to give them a good rinse in a colander for good measure.
Tuesday: Breakfast for supper-ish: savory wheat/rye crepes* filled with miso-creamed** collards and mushrooms + a spicy fennel chicken sausage and seasoned tomato slices. The “cream” makes the dish, and will definitely make a repeat appearance in many others.
*Another soured rye starter treat prepared during my bread-capades a couple weeks ago. I made extra and froze the remainder on a sheet tray in a single layer for quick use later on (requires only minutes of thawing — reheat in a non-stick skillet or in the microwave). Try these buckwheat crepes (GF with vegan option) or ones made with 1/2 whole wheat + half white flour (omit the sugar for savory crepes). Refrigerated or frozen pre-made crepes are available at some supermarkets these days, and could shave off some of the prep time!
**Swapped baby collards picked from the garden for the kale (larger store-bought greens would be great, too); added sliced large button mushrooms to the pan with the onions and garlic; replaced hazelnut cream with 2% yogurt and decreased amount by half (added a splash of water to loosen things up); decreased miso paste by half and omitted the tamari (to cut down on sodium).
Wednesday: Pasta mixture of whole grain spaghetti + regular linguine + zucchini ribbons tossed in a pan with mixed greens, mushrooms, fresh orange juice and zest, chilli flakes and canned sardines. Twist it up next time with a fresh herb oil or wine vinegar in lieu of the orange.
*A riff on a Real Simple recipe for haddock with warm frisée and mushroom salad.
Thursday: Moroccan beef brochettes* with tomato-preserved lemon*-microgreens salad and grilled** zucchini wedges dusted with sumac. Both earthy and richly spiced; a perfect combination of decadent and light. Would also be nice served with hot fresh flatbread and cool cucumber yogurt sauce, or a bed of lemon-y couscous. So. Good.
*Many Middle Eastern countries refer to meatballs as kofta. In Morocco, where French influences still hold strong, they’re called brochettes. My recipe comes from a tattered flea market find: A Book of Middle Eastern Food by Claudia Roden. This Serious Eats recipe using lamb — a great alternative to beef here — has a similar spice profile and prep method to mine.
**I used a grill pan for the zucchini and brochettes. Feel free to use a real grill for extra smoky flavor!
Friday: Personal-sized besan/chickpea flour socca flatbread* slathered with basil-almond pesto home-made last summer. Atop that a mound of quickly sauteed baby collard greens from the garden, slow roasted leek slices, grapefruit chunks, wild blackberries from our backyard, and a generous grating of Manchego cheese. A drizzle of extra virgin olive oil and aged Balsamic vinegar to finish.
I’m sure you’ve long hypothesized about combining grapefruit, blackberries, greens, pesto and Manchego (or other hard grating cheese like Pecorino or Parmiggiano-Reggiano). Theory proven. This was a knockout pairing, and I can’t wait to experiment with other fresh berries, citrus and cheeses (chevre or feta, perhaps).
*One of the three frozen last month — you can view the recipe link + notes on that post.
**Genius trick to deal with a bumper crop of basil (or other herb/delicate green): Whizz it into pesto using your favorite recipe, then portion by the tablespoon into a silicone or plastic ice cube tray. After an overnight freeze, pop out the cubes and transfer them to a zipper-top freezer bag or container. Perfectly portioned to use for flatbreads and pizzas, pastas, soup, crostini, salad dressings, etc.
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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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