Grocery Guide

What's Cooking This Week?

Romantic seafood dinner. Check. Chocolate. Check. Roses. Check. Chocolate mousse. Check. Champagne. Check. Eating leftover chocolate all freaking week long. Check. Valentine's week Day went well. I've officially eaten enough chocolate to fill the chocolate river from Willy Wonka and the Chocolate Factory. This week, I'll be cooking up some lighter fare and avoiding chocolate at all costs.

Here's what I'm making:

  • Wasabi Salmon w/ Bok Choy & Shitake Mushrooms
  • Spicy Meatball & Chickpea Stew
  • Bok Choy & Tofu Stir-fry
  • Lemony Whole Wheat Rotini w/ Broccoli & Chickpeas
  • Moroccan Spiced Burgers w/ Carrot Slaw

    Pantry Items Olive oil (regular and extra virgin) Rice wine vinegar Cooking spray Mayonnaise Low fat Greek yogurt Honey Chicken stock Panko breadcrumbs Eggs Soy sauce Sesame oil Parmesan cheese Garlic powder Cumin Paprika Coriander Cinnamon Curry powder Cayenne pepper Crushed red pepper Sesame seeds Salt Pepper

    Grocery List based on servings for 2 w/ leftovers 2 6 oz skinless salmon fillets (preferably wild) 1 lb lean ground meat (can use beef, turkey or lamb) 10 oz extra-firm tofu 1-2 heads garlic 1 bulb ginger 1 medium yellow onion 1-2 lemons 1 8 oz package shitake mushrooms 1 lb baby bok choy 1 bunch fresh broccoli 1 bunch fresh parsley 2 carrots ¼ cup golden raisins Wasabi paste Japanese horseradish paste available in Asian foods section or at Japanese markets 1 8 oz can crushed tomatoes 1 package whole-wheat rotini 1 freshly baked whole-wheat pita 2 whole-grain hamburger rolls

    Day 1 - Wasabi Salmon w/ Bok Choy & Shitake recipe adapted from Bon Appetit *Makes leftover Bok Choy & Shitake for use in Stir-fry

    Preheat oven to 450°. Heat a large rimmed baking sheet for 15 minutes. Coat with cooking spray.

    Meanwhile, mix 1 tbsp mayonnaise, 1 tbsp Greek yogurt and ½ tsp wasabi paste.

    Grate a ½ inch piece of ginger and mince 1-2 cloves garlic. Add half the ginger and half the garlic to mayonnaise mixture.

    Season salmon with salt and pepper and drizzle lightly with oil.

    Place bok choy, and halved mushrooms in a large bowl. Drizzle lightly with olive oil, add remaining ginger and garlic and toss to coat. Season with salt and pepper and scatter vegetables on side of baking sheet.

    Arrange salmon on other side of sheet and roast, stirring vegetables occasionally, until salmon is cooked through, about 12-15 minutes. *Reserve ½ the vegetables for use in day 3.

    Spread wasabi mayonnaise atop salmon and serve over ginger & garlic vegetables.

    Day 2 - Spicy Meatball & Chickpea Stew *Makes leftover Spicy Patties for use in Moroccan Spiced Burgers

    Heat large skillet over medium heat and coat lightly with olive oil.

    Dice an onion and minced 4-6 cloves garlic.

    Mix together ground meat, half of the onion and garlic, ½ tbsp cumin, ½ tbsp garlic powder, 1 tsp paprika, 1 tsp coriander, ½ tsp curry powder, ½ tsp cinnamon, ¼ tsp cayenne pepper, salt and freshly ground black pepper. Make a mini test patty, cook and adjust seasoning if needed. *Form two hamburger patties and freeze for use later in the week.

    To meat mixture, add 1 egg and ¼ cup panko breadcrumbs and mix to incorporate. Roll meat into 1 inch balls.

    Add meatballs to skillet and cook in batches until cooked through and browned on all sides.

    Meanwhile, heat a large pan over medium heat. Coat lightly with olive oil and add remaining diced onion and minced garlic. Sauté until soft and add 1 can crushed tomatoes, ½ tbsp cumin, ½ tbsp ground coriander, and chopped fresh parsley. Add ½ cup chicken stock and bring to a boil. Reduce heat to low and add ½ can chickpeas, rinsed and drained. Season with salt and pepper to taste and add meatballs to sauce and warm through. Top with chopped fresh parsley.

    Serve meatball and chickpea stew with wedges of lightly toasted pita and a dollop of Greek yogurt.

    Day 3 - Bok Choy, Shitake & Tofu Stir-fry *Uses leftover Bok Choy & Shitake Mushrooms

    Whisk 1½ tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine vinegar, and 2 cloves minced garlic in a bowl.

    Drain and cut tofu into 1 inch pieces. Pat to dry.

    Heat a large nonstick skillet or wok over high heat and coat lightly with oil. Add tofu, leftover bok choy and shitake mushrooms, and soy sauce mixture. Toss in with sesame seeds and cook through, adding water if needed.

    Serve hot.

    Day 4 - Lemony Whole Wheat Rotini w/ Broccoli & Chickpeas *Use leftover chickpeas

    Chop broccoli into bite-sized florets.

    Toss drained and rinsed chickpeas with olive oil, freshly squeezed lemon juice, salt and pepper.

    Bring a large pot of water to a boil. Add broccoli florets and cook until crisp, about 4 minutes. Transfer to a colander to drain, keeping the boiling water in the pot.

    Add 2 servings whole-grain pasta to pot and cook until al dente.

    Heat a large skillet over medium heat, coat lightly with olive oil and add drained broccoli, cooking to brown. Add in 2-3 cloves minced garlic, crushed red pepper and salt to taste.

    Add chickpeas, drained pasta, a spoonful of parmesan cheese and olive oil, tossing to coat.

    Serve topped with parmesan cheese and freshly ground black pepper.

    Day 5 - Moroccan Spiced Burgers w/ Carrot Slaw *Use leftover Spiced Burger Patties

    Mix together 1 tbsp mayonnaise, 1 tbsp Greek yogurt, a squeeze of honey, a squeeze of fresh lemon juice, and ¼ tsp curry powder. Add shredded carrots and raisins and toss to mix.

    Meanwhile, heat a skillet over medium-high heat and coat with oil.

    Defrost spiced burger patties and cook until browned on both sides and cooked through.

    Lightly toast buns and serve burgers topped with carrot slaw.


    Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

  • KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano