Obsessions

I have to admit to a small problem I have...I have been known to obsess on a food or two here and there, get hooked, binge a bit. My obsessions have ranged from ice cream sandwiches and organic cheese puffs to pine nuts and Chino Farms french strawberries. Lately it's been pretzels - not the dry salty kind you find in a bag, but doughy pretzel rolls and soft pretzels. I had been buying the pretzel rolls from Trader Joe's or local bakeries and making (more appropriately hoarding) them for lunch with ham, swiss, and mustard. And then I ran across this recipe over the holidays that I squirreled away until I was feeling brave enough to try it. Whenever I see something involving yeast I tend to get anxious and think of all the ways I could screw it up (see my earlier post "Zucchini mmmmuffins") for more on my issues with baking.

I am no longer afraid of baking with yeast, but I am concerned with how much I have now eaten since I started making these pretzels. I made one batch as a "snack" this weekend and the whole family gobbled them up - fresh from the oven with cream cheese and mustard to dip them in. And then I had to make them again...just for me. All for me ah, ah, ah! Maybe this isn't just a small problem...

This week's seasonal pics include; Lettuce, mixed greens, beets, fresh garlic, broccoli, swiss chard,celery, Asian pears, kumquats, avocado,and oranges.

As a reminder, when I create a meal plan with the week's produce, I am taking into consideration what needs to be eaten sooner rather than later - avocados that need to ripen, hearty kale that can wait, etc. I also try and plan quicker/easier meals for the week days and those that may take a bit more time for the weekends. With that in mind here's this week's plan.

Sunday

Chicken Enchiladas
Leftover Salsa Verde can be used in this recipe or on the side with chips (see this weekends post for recipe)
These enchiladas can be made ahead and frozen too.

Uses; garlic and celery

Monday

Spaghetti with Swiss Chard Hash
Box of spaghetti (I use enriched or whole wheat but use what you like)
Bunch of Chard stems and leaves
1-1.5 pounds of ground turkey or beef
1/2 and onion chopped into small pieces
olive oil
1 clove garlic
salt
pepper
Parmesan cheese to top

Get your water boiling first and cook your pasta according to the package directions. Put a bit of olive oil in a skillet and begin sauteing your chopped onion until it's translucent. Add your minced clove of garlic and then put your meat in an begin browning it in a skillet and chop/break it up into small pieces as it cooks. While the pasta and meat are cooking wash and remove the stems of your chard. Chop the stems up into small pieces and put them into the pan with the meat and onions. When the meat is just about done drain the fat if needed and then add the chard greens and cook until just wilted. Remove from heat. Salt and pepper the meat and chard. Put a heaping spoonful of the chard and meat hash on top of a serving of pasta with some cheese on top and serve.

Uses; Swiss chard

Tuesday

Shrimp and Spinach Stuffed Shells


Stuffing


 20 uncooked jumbo pasta shells (about 8 ounces)
1 1/2 tablespoons olive oil
1/2 cup chopped shallots
2 tablespoons minced garlic (about 6 cloves)
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup 2% reduced-fat milk
1/4 teaspoon ground red pepper
1/3 cup chopped fresh basil
1 pound fresh spinach
1 pound medium shrimp, peeled, deveined, and coarsely chopped
1 tablespoon potato starch (look for potato starch near the cornstarch in your supermarket)
Cooking spray
3 cups marinara sauce
1/3 cup (1 1/2 ounces) grated fresh Parmigiana-Reggiano cheese

Preheat oven to 400°. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basiln and spinach. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.
Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done and the cheese and golden and bubbling.

Uses; Garlic

Wednesday

Leftovers

Thursday

Creamy Chicken and Mushroom Potpie (Slow Cooker)

Roasted Broccoli (you can add Cauliflower in too for more variety)

Place Broccoli in a large bowl toss with 2 lightly beaten eggs and coat evenly. Dredge through a plate of Parmesan. Heat 1/2 cup of olive oil in a pan over medium high. Cook the dredged broccoli in batches in the hot oil until a crust forms about 3 minutes per side. Turn the broccoli when they easily release from the pan. Drain on paper towels and season with salt before serving.

Uses; Broccoli

Friday
Citrus Beet Salad (One of my favorite salads!) and PRETZELS?!

4 beets

5 tangerines or clementines seperated into sections

1 small red onion

1 small bunch chopped mint

1 1/2 cups crumbled goat cheese

Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool.

Peel and cut into 1/2-inch cubes. Add the citrus segments, onion, mint and 2 tablespoons olive oil. Top with goat cheese. you can put this all over some lettuce or mixed greens too if you like.

Uses; Uses; beets and oranges, lettuce or mixed greens

Saturday

Pan Roasted Sea Bass with Citrus and Avocado

Cream Cheese and Lemon Muffins

The family loves these and we eat them all week long for breakfast, snack or dessert.

1 1/4 cups all-purpose flour

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 package (4 oz/125 gram) cream cheese, cut into bits

1 egg

1/2 cup milk

1/3 cup vegetable oil

1 tablespoon grated lemon rind

1 tablespoon lemon juice

Glaze

2 tablespoons sugar mixed with 2 tablespoons lemon juice

In a large bowl, stir together flour, sugar, baking powder and salt. Add cream cheese bits and gently mix.
In a separate bowl, whisk together egg, milk, oil, lemon rind and lemon juice.
Pour dry ingredients into wet ingredients and stir until just combined.
Spoon batter into 8 greased (or paper cup lined)  muffin cups.
Bake in the center of a 350F preheated oven for 20 to 25 minutes or until the tops are firm to the touch.
Brush glaze over hot muffins.

Uses; oranges, avocados and grapefruits from last week if you still have them