Ooh baby it's cold outside. This week, I'm definitely feeling the chill - so what better way to warm up than with cozy comforts like Minestrone Soup & Beef Stew? I may or may not also add a Guinness or four to really get me feeling toasty.
Here's What I'm Making:
Pantry Items Olive oil (regular and extra virgin) Cooking spray Red Wine Vinegar Butter Flour Low sodium beef stock or Better Than Bouillon Breadcrumbs Parmesan cheese (with rind) Mayonnaise Dijon mustard Salt Pepper Bay leaves Crushed red pepper
Grocery List based on servings for 2 w/ leftovers 8-10 large sea scallops ¼ lb pancetta 1 lb lean sirloin, trimmed and cubed into 1 inch pieces 2 oz cheddar cheese 1 medium yellow onion 2 lemons 2 carrots 2 celery stalks 1 head garlic 1 bunch broccoli rabe, tough non-leafy stems removed 4 oz green beans 2 large russet potatoes 8 oz white mushrooms 1 sprig fresh Rosemary 1 bunch fresh parsley 1 8oz can diced tomatoes 1 8oz can cannellini beans 1 jar hot cherry peppers 1 bag frozen green peas 1 crusty loaf of bread 1 package tubetti pasta 1 package whole grain linguini 1 bottle burgundy wine
Day 1 - Minestrone Soup w/ Parmesan Toasts
Heat large pot over medium heat and coat lightly with olive oil.
Dice pancetta and peel and chop 1 medium yellow onion, 2 carrots, 2 celery stalks, and 4 cloves garlic. *Reserve ½ the pancetta and chopped vegetables for use in day 3.
Add the remaining chopped pancetta (2 oz) to pot, cooking until browned, about 2-3 minutes.
Add the remaining onion, carrot, celery, and garlic mixture to pot and cook until onion is translucent, about 8-10 minutes. Add chopped green beans, salt and pepper and sauté for 2-3 minutes. Mix in 1 can diced tomatoes, 2 cups beef broth, chopped fresh rosemary, chopped parsley, and 1 oz Parmesan cheese rind. Bring to a boil then reduce heat to low, simmering about 10 minutes.
Stir in cannellini beans and pasta and cook until pasta and vegetables are tender, about 10 minutes.
Meanwhile, slice bread on a bias and drizzle with olive oil. Top with minced garlic, shredded Parmesan cheese, salt, and crushed red pepper. Toast or broil until cheese is melted and toasts are crisp.
Serve soup hot w/ parmesan toasts to dip. Top with fresh chopped parsley and Parmesan.
Day 2 - Seared Garlicky Scallops w/ Broccoli Rabe & Hot Cherry Peppers
In a food processor, mix 2 tbsp mayonnaise, 1 tbsp red wine vinegar, 1 tsp hot cherry pepper juice, 1 tbsp chopped parsley, 1 tbsp Dijon mustard, 1 tbsp olive oil, a few squeezes of fresh lemon juice, and 1 small clove minced garlic until well blended. Season with salt and pepper and adjust seasonings if needed. Set aside.
Cook broccoli rabe in a steamer basket until tender, about 5-7 minutes.
Heat skillet over medium heat and coat with olive oil. Add in ¼ cup chopped cherry peppers and 2 tbsp liquid from jar. Add in 1-2 cloves minced garlic and cooked broccoli rabe. Toss and season with salt and pepper. Remove from pan and set aside, covered to keep warm. *Set half aside for use in day 4.
In same skillet, adding more oil if needed, toss in breadcrumbs, lemon zest, parsley, salt and pepper, cooking until golden brown.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Heat cast iron skillet over high heat and coat with olive oil. In a smoking hot pan, sear scallops for 1 ½ minutes on each side. Top with toasted breadcrumbs.
Drizzle breadcrumb topped scallops with garlicky vinaigrette and serve w/ broccoli rabe & hot cherry peppers topped with shaved Parmesan.
Day 3- Weeknight Beef Stew
Heat large pot over medium heat and coat lightly with olive oil.
Season cubed beef with salt and pepper and add to pot, searing on all sides until nicely browned. Remove from pot and set aside.
To same pot, add 1 tbsp butter and remaining chopped pancetta (2 oz) and cook until browned, about 2-3 minutes. Add mushrooms, quartered, remaining chopped vegetables (carrot, onion, celery, garlic), and a bay leaf, cooking until onions are translucent, 8-10 minutes. Add beef back to pan and stir in 1-2 tbsp flour. Cook for 1 minute then whisk in ½ cup red wine. Reduce for 1 minute then whisk in 1 ½ cups beef broth. Bring to a bubble then reduce heat to low. Add ½ cup frozen peas and let stew simmer until flavors have combined and stew has thickened, about 10-15 minutes.
Serve stew hot with crusty bread for dipping and leftover wine for a good time.
Day 4 -Broccoli Rabe & Hot Pepper Linguini w/ Lemon Garlic Oil
Cook linguini to al dente according to package instructions, reserving some of the starchy cooking liquid.
Heat leftover broccoli rabe & hot cherry peppers in a skillet with ¼ cup olive oil and 2-3 cloves minced garlic. Squeeze in juice of ½ lemon and toss in cooked linguini, adding some of the starchy cooking liquid to reach desired consistency.
Add chopped fresh parsley and serve w/ grated Parmesan.
Day 5 - Cheese & Beef Stuffed Potatoes
For oven baked potatoes: Preheat oven to 425 degrees. Scrub potatoes thoroughly under cold running water then pat dry. Using a fork, pierce the skin all around the potato to allow moisture to escape during cooking. Rub skin with olive oil and season with Kosher salt. Bake directly on rack or on a baking sheet for 1 hour until soft on the inside and crisp on the outside (should be easily pierced by a knife).
For microwaved potatoes: If you don't have the time, place cleaned potatoes on a dinner plate and microwave on high for 8 minutes. Turn over and microwave on high for 6-8 minutes more until soft. The potatoes will finish off in the broiler to crisp.
Set broiler on high.
Cut potatoes open lengthwise and stuff with leftover beef stew and shredded cheddar. Broil until cheese is melted and potatoes crisp.
Serve topped chopped fresh parsley.
Enjoy! And in case you missed it, check out last week's menu for some fusion flare with stuffed Italian meatloaf sandwiches and Hawaii-naan pizza.
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