This week I'm trying only one new meal from a recipe that a good friend sent my way. The other recipes are family favorite recipes! I hope everyone enjoys and is making those little steps towards sustainable eating!
MONDAY: Black Bean Soup over brown rice
TUESDAY: Inside-Out Lasagna- I work late, so Drew will be making this and I will have some leftovers when I get home. He will be adding some homemade tomato sauce, Italian spice, and broccoli.
WEDNESDAY: Spinach and Mushroom Quiche (I will be out for dinner but will make this for Drew and for tomorrow's lunch)
THURSDAY: Shrimp Tacos*- My good friend, Kyle sent this recipe to me. Thanks Kyle!
FRIDAY: Making homemade Valentines Day cards with some friends at my house. I will be serving snack/appetizer foods. Veggies & Hummus, Quesadilla bites, chips & salsa, and my famous homemade spinach dip.
SATURDAY- Hungarian Mushroom Soup* with homemade bread
SUNDAY- My wonderful Grandma's birthday dinner at McCormick and Schmicks
* Recipes from Cookbooks or other sources
SHRIMP TACOS (sent to me from my friend, Kyle)
- 1 small onion, quartered
- 1 jalapeno, quartered, seeds optional
- 2 garlic clove, smashed
- 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
- 1 Hass avocado, peeled, seeded, and cut into chunks
- 1 1/4 teaspoons kosher salt
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
- 1 tablespoon olive oil
- 1 teaspoon chipotle or blended chili powder
- 1 teaspoon kosher salt
- 1 pound medium shrimp (about 20), peeled and deveined
- (can also use pre-cooked or frozen)
- 8 corn tortillas
- 8 sprigs cilantro for garnish
- 2 limes, cut into wedges
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a skillet. Add the shrimp and toss to coat. Cook the shrimp until translucent (or heat cooked/frozen shrimp all the way through)
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
HUNGARIAN MUSHROOM SOUP (from the Moosewood Cookbook by Mollie Katzen)
Ingredients: (yields 4 to 5 servings)
2 tablespoons of butter
2 cups chopped onion
1 1/2 to 2 pounds of mushrooms, sliced
1 teaspoon salt
2 to 3 teaspoon dried dill
1 tablespoon mild paprika
2 teaspoon fresh lemon juice
3 tablespoon flour
2 cups of water
1 cup of milk (I use non or low fat)
black pepper, to taste
1.2 cup sour cream (I use non fat)
finely minced fresh parsley, for the top
Directions: (1 hour to prepare):
Melt the butter in a kettle or Dutch Oven. Add onions, and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 minutes, stirring occasionally . Stir in lemon juice.
Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.
Stir in milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with freshly minced parsley.
For more meal planning inspirations, visit I'm an Organizing Junkie every Monday.
Happy Eating & Cooking,
"Let food be your medicine and medicine be your food." - Hippocrates