What's Cooking This Week
Last week's Broiled Halibut and Skirt Steak Chimichurri really hit the spot. This week I'll be dabbling in the world of fusion cuisine with a pizza made on naan and an Italian stuffed meatloaf with garlic snow peas. Just be thankful I'm not making Chicken Tikka Lasagna...actually, that sounds delicious.
Here's what I'm making:
Pantry Items Olive oil (regular and extra virgin) Peanut or canola oil Rice wine vinegar Red wine vinegar Cooking spray Butter
Low sodium beef stock or Better Than Bouillon Eggs Breadcrumbs Parmesan Ketchup Plain fat free yogurt Mayonnaise Worcestershire sauce Heavy cream Tomato paste Honey Flour Soy sauce Salt Pepper Crushed red pepper Paprika
Grocery List based on servings for 2 w/ leftovers 1 lb lean ground beef 1/4 lb deli ham 1 lb chicken tenders 8 oz fresh mozzarella 4-6 oz fresh pre-cut pineapple 1 medium yellow onion 1 head garlic 1 bulb fresh ginger 5 Roma tomatoes 1 lemon 1 orange 2 large carrots 1 bell pepper (I prefer red) 1 large package/bag snow peas 1 serrano pepper 1 bunch mixed greens 1 small bunch cilantro 1 small bunch parsley 8 oz can crushed tomatoes Brown rice 2-3 pieces Naan (depending on size) 2 fresh baked rolls Garam masala Asian chili-garlic sauce
Day 1 - Stuffed Meatloaf w/ Garlic Snow Peas *Makes leftover meatloaf for Italian Meatloaf Sandwiches
Preheat oven to 350 degrees. Coat a baking dish with cooking spray.
In a small saucepan, melt 2 tbsp each butter and flour. Cook for 1-2 minutes before whisking in 1 tbsp Worcestershire sauce and 1 cup beef stock (or bouillon with water). Bring to a boil and reduce to a simmer to thicken. Season with salt and pepper to taste.
Meanwhile, in a large bowl, combine ground beef, 2 eggs, 1/2 cup breadcrumbs, 1/4 cup fresh chopped parsley, 2-3 cloves garlic minced, 1/2 yellow onion grated, 1/2 carrot grated, 2/3 cup Parmesan cheese, 2 tbsp Worcestershire sauce, and a squeeze of ketchup. Mix well and divide in half.
Shape bottom of loaf and top with a few slices of ham and fresh mozzarella. Top with other half of meat mix and shape into a loaf, sealing in the stuffing. Brush loaf with a bit of gravy and bake for 35-45 minutes, brushing again with gravy halfway through. *Reserve 2/3 mozzarella and ham for use in day 5. *Reserve 1/2 meatloaf for use in day 3.
Meanwhile, heat a skillet over medium heat and coat lightly with olive oil. Add 1/2 the snow peas and saute 2-3 minutes. Add 1-2 cloves minced garlic, salt, & pepper and cook for another minute or two. Squeeze on fresh lemon. *Reserve other 1/2 snow peas for use in day 4.
Serve sliced meatloaf with a side of brown gravy and garlic snow peas.
Day 2 - Chicken Tikka Masala Recipe based on Aarti Sequeira's Chicken in Creamy Tomato Curry *Makes leftover brown rice for Sweet & Sour Chicken and Rice
Add 3-4 cloves garlic, a 1 inch bulb of ginger and 1 tbsp olive oil to food processor. Blend to make a paste.
Cut 1/2 lb chicken tenders into bite sized chunks. In a large bowl, mix with half the garlic-ginger paste, 1/2 cup yogurt whisked to thin out, 1/2 tsp salt, and freshly ground black pepper. Allow to marinate for 30 minutes. This step can be done on day 1 and covered to marinate in the fridge overnight.
To make the curry, melt 1 tbsp butter in a large saucepan. Add 1 tbsp olive oil, the remaining garlic-ginger paste and a serrano pepper minced (seeds removed for less spice). Saute until lightly browned and mix in 1 tbsp tomato paste, cooking until paste has darkened, about 3 minutes. Add 1/2 tsp garam masala and 1 tsp paprika. Sauté for another minute to develop flavor.
Add 4 diced Roma tomatoes, a pinch of salt, and 1/2 cup water. Let simmer for 20 minutes until thickened. Blend sauce until smooth using a food processor or immersion blender.
Meanwhile, cook chicken in a large pan coated with cooking spray until cooked through, about 4-5 minutes.
Add blended sauce back to pan and bring to boil. Add cooked chicken, reduce heat and simmer for 5-10 minutes before adding 1/4 cup heavy cream.
Meanwhile, cook 4 servings of brown rice according to package instructions. *Reserve half rice for use in day 4.
Pour chicken tikka masala over brown rice and garnish with cilantro. Serve with a side of lightly toasted naan. *Reserve enough naan for pizza on day 5.
Day 3 - Italian Meatloaf Sandwiches w/ Mixed Greens *Uses leftover stuffed meatloaf.
Reheat leftover meatloaf and cut into thick slices.
Lightly toast rolls and spread with mayonnaise mixed with minced garlic, lemon juice, & crushed black pepper. Stuff rolls with meatloaf and top with mixed greens.
Serve meatloaf sandwiches w/ mixed greens tossed with extra virgin olive oil, red wine vinegar, salt & pepper.
Day 4 - Lightened Up Sweet & Sour Chicken and Rice *Uses leftover brown rice.
Whisk together 1 tbsp honey, 1 tbsp rice wine vinegar, 1/2 tsp chili-garlic paste, 1 tsp soy sauce, 2 tbsp fresh squeezed orange juice, and 1 tsp freshly grated ginger.
Heat a large skillet or wok over medium-high heat and coat with cooking spray. Add remaining chicken tenders cut into bite sized chunks and seasoned with salt and pepper. Cook partially for 2-3 minutes and remove from pan.
Coat same skillet or work lightly with peanut or canola oil. Add thin slices of carrot (cut on a bias), snow peas, and sliced bell pepper. Cook until vegetables are crisp, 2-3 minutes. Add in pineapple, partially cooked chicken and whisk in sauce. Cook 1-2 minutes until chicken is crisp and cooked through. *Reserve 1/2 the pineapple for use in day 5.
Meanwhile, reheat brown rice, adding water if dry.
Serve sweet and sour chicken over brown rice.
Day 5 - Hawai-naan Pizza
Preheat oven to 350 degrees.
Make a simple marinara by heat a medium saucepan over medium heat. Add 1/2 diced yellow onion and sauté until softened. Add 2-3 cloves minced garlic and cook for another minute. Add 1 can of crushed tomatoes, salt, & crushed red pepper. Bring to a bubble, reduce heat to low and simmer for 10 minutes.
Coat a baking sheet with cooking spray. Place naan on baking sheet (1-2 pieces depending on size) and top with marinara sauce, reserved chopped ham, chopped pineapple, and slices of mozzarella. Bake 12-15 minutes until naan is crisp and cheese is bubbly.
Slice and serve with Parmesan and a mixed greens salad tossed with extra virgin olive oil, fresh lemon juice, salt & pepper.
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