Week Menu 3/14-3/20

Ok I think it is time to try some new recipes. Hope you are all up for the challenge, not to worry they are easy ones, mostly!!

Meal One: Hearty Tuscan Bean Soup

Meal Two: Parmesan Chicken with creamy polenta and salad

Meal Three: Squid steak, Asparagus and salad

Meal Four: Pastrami Reuben with Tots

Recipe

Parmesan Chicken with Polenta: 2-4 chicken breasts, 1/2c flour, 2 eggs with ~ 2T milk (whisk together), 1/2 panko bread crumbs and 1/2 seasoned bread crumbs (mix together). Dredge chicken in flour then milk/egg then bread crumb mix. Place on greased baking sheet bake at 425 for 20-25 minutes. During last five minutes spoon desired amount of spaghetti sauce over chicken and some mozzarella cheese.

For Polenta, cook polenta according to package directions and when ready mix in 1/4 c Parmesan cheese and 1/2 T butter.

Squid Steak and Asparagus: 1 lb squid steaks, lemon pepper to taste and salt, 1/4 honey and 1 T rice vinegar. Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque. Toss asparagus with small amount olive oil, salt and pepper then place on sheetpan, broil 5-10 minutes.

Pastrami Reuben: For each sandwich....start with two slices of rye bread. Spread one side with Dijon mustard and the other with a good amount of thousand island dressing. Top with sliced pastrami, swiss or provolone cheese, then a good amount of drained sauerkraut. Lightly butter outside of each side of bread then grill, either in panini press, george foreman grill or in a pan like you would a grilled cheese.

Hearty Tuscan Bean Soup:

1	pound dried cannellini beans (about 2 cups), rinsed and picked over
1	tablespoon extra virgin olive oil , plus extra for drizzling
6	ounces pancetta , cut into 1/4-inch pieces (see note)
1	large onion , chopped medium (about 1 1/2 cups)
2	medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
2	medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
8	medium garlic cloves , peeled and crushed
4	cups low-sodium chicken broth
3	cups water
2	bay leaves
1	bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1	(14.5-ounce) can diced tomatoes , drained and rinsed
1	sprig fresh rosemary
	Ground black pepper
8	slices country white bread , each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

INSTRUCTIONS

1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

3. 3. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

4. 4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

   
   

   
   

   Shopping List
   
   
   Chicken
   bread crumbs and panko
   polenta
   spaghetti sauce
   mozzarella cheese
   1 lb squid steaks
   honey
   asparagus
   rye bread
   pastrami
   swiss/provolone cheese
   sauerkraut
   thousand island dressing
   french fries
   dried cannellini beans
   pancetta
   celery
   carrots
   onion
   chicken broth
   kale
   can of stewed tomatoes
   fresh rosemary
   crusty bread