What's Cooking This Week?
Trying to stuff myself fuller than the bird.
Photo by clairity
Woo! Thanksgiving is almost here. I've been cooking a bit lighter in preparation, and I will continue to do so all the way up to the day when I will stuff myself fuller than the bird itself. Since I'll be cooking all day on Thursday, I'm thinking quick and easy, healthy meals will be best for the rest of the week.
Here's what I'm making:
- Simply Grilled Sea Bass with Puttanesca Salsa & Arugula Salad
- Tuscan White Bean Soup with Garlic Toast
- Whole Wheat Capellini Puttanesca
- Thanksgiving Dinner (you're on your own for this one)
- Thanksgaving Turkey Sandwiches
- Olive oil
- Extra virgin olive oil
- Cooking spray
- Parmesan cheese
- Low sodium chicken stock
- Crushed red pepper
Grocery List: servings for 2
- 2 sea bass filets (or other white fish)
- 1 loaf crusty bread
- 1 medium red onion
- 1 medium yellow onion
- 2 plum tomatoes
- 1 head garlic
- 1 carrot
- 1 celery stalk
- 1 lemon
- 1 large bunch arugula
- 1 tube anchovy paste
- 1 jar capers
- 4 oz pitted Spanish or Greek olives
- 1 can cannellini beans
- 1 can crushed tomatoes
- 1 box whole wheat Capellini
- Plus all your Thanksgiving favorites
Day 1: Simply Grilled Sea Bass with Warm Puttanesca Salsa
Makes leftover puttanesca salsa for use in Puttanesca Capellini
Heat grill pan over medium high heat and coat lightly with olive oil. Season fish filets with salt and pepper and grill until fish is opaque in center, about 2-3 minutes per side. Remove from pan and cover with foil to keep warm.
Meanwhile, in a large pan add 1 chopped red onion, 1 chopped plum tomato, 2 minced garlic cloves, 1/4 cup chopped olives, 2 tbsp capers, and 3/4 cup chopped fresh arugula, cooking until softened, about 2 minutes. Season with crushed red pepper and salt.
Reserve 3/4 of the salsa for use in day 3.
Spoon warmed salsa over grilled fish and top with a squeeze of fresh lemon. Serve w/ arugula salad tossed w/ lemon juice, extra virgin olive oil, salt and freshly ground black pepper.
Day 2: Tuscan White Bean Soup with Garlic Toast
Heat large pot over medium heat and coat lightly with olive oil. Dice 1/2 yellow onion, 1 carrot and 1 celery stalk. Add to pot and cook until softened, about 3-4 minutes. Add 3 cloves garlic, minced and cook for another minute. Season with salt and freshly ground pepper. Add 1 diced plum tomato, 1/2 cup cannellini beans and 2 cups low sodium chicken stock. Season with crushed red pepper and oregano and cook for 10-15 minutes. Add 1/2 cup arugula and cook until wilted, about 5 minutes.
Meanwhile, lightly toast 2 slices of fresh crusty bread. Rub with garlic and drizzle with olive oil.
Serve soup hot with fresh Parmesan and a slice of lightly toasted crusty bread.
Day 3: Whole Wheat Cappelini Puttanesca
Heat large saucepan over medium heat and coat wit cooking spray. Add leftover puttanesca salsa and 1 tsp anchovy paste. Warm through and add 1 can crushed tomatoes. Season with dried basil and black pepper to taste. Bring sauce to a bubble, reduce heat and simmer 8-10 minutes.
Meanwhile, cook whole wheat Cappelini according to instructions.
Serve pasta with puttanesca sauce and freshly grated Parmesan.
Day 4: Thanksgiving Dinner (you're on your own for this one)
Try to save room for dessert (and the booze)!
Day 5: Thanksgaving Turkey Sandwiches
Thanksgaving (the day after we have given thanks) is my favorite. I've come up with a number of ultimate leftover turkey sandwiches, which will be posted this Friday, but you can make whatever you like. My favorite is a crusty loaf of bread filled with thick slices of warmed roast turkey, stuffing, mashed potatoes, and gravy. I top that off with some cool leftover cranberry sauce and call it the best day of my life. On another note, I can't believe this exists; I'm not sure whether to laugh or cry.
Happy Thanksgiving, you guys (sorry, I can't just say y'all yet).
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