Week Menu for 4/10-16

Monday: Talapia Masala with Peasrice

Tuesday: Capellini with spicy zucchini-tomato sauce

Wednesday: Crepes, scrambled eggs and Grilled Hame

Thursday: Tuna and White Bean Salad

Friday: Shrimp Po'Boys

Recipes

Talapia Masala with Peasrice

1c basmati rice, rinsed

kosher salt

1/2 c frozen peas

3/4 c plain yogurt

1 small clove garlic, chopped

1 1-inch piece, ginger, peeled and chopped

1 T fresh lime juice, plus wedges for serving

1/4 t ground cumin

1/4 t cayenne pepper

4 6-oz tilapia fillets

2 T unsalted butter, melted

1 T chopped fresh cilantro or mint

Bring rice, 1 3/4 c water and 1/4 t salt toa simmer in a saucepan over med-hi heat. Reduce the hear to low, cover and cook 15 minutes. Remove from heat and add peas; cover and set aside.

Puree 1/2 c yogurt, garlic, ginger, lime juice, cayenne, cumin and 3/4 t salt in a food processor. Transfer all but 3 T of mix to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.

Preheat the broiler; place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6-8 minutes. Mix the remaining 1/4 c yogurt, cilantro and salt to taste with the yogurt mixture. Serve the fish and rice with yogurt sauce and lime wedges.

Capellini with Spicy Zucchini-Tomato sauce

3 T extra-virgin olive oil

1 clove garlic, minced

1/4 t red pepper flakes

1 28-oz can whole san marzano tomatoes

kosher salt

1 medium zucchini, cut into small chunks

1/2 lb capellini

1/4 c chopped fresh basil

grated parmesan cheese

Heat the olive oil in a large skillet over med heat. Add garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 t salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.

Meanwhile, being a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan

• crepes
• 3large eggs
• 1 1/2cups whole milk (see note above)
• 1/2cup water
• 1 1/2cups unbleached all-purpose flour ( 7 1/2 ounces)
• 2tablespoons Cognac
• 3tablespoons sugar
• 1/2teaspoon table salt
• 5tablespoons unsalted butter , melted, plus extra for brushing pan

1. 1. FOR THE CRÊPES: Combine eggs, milk, water, flour, cognac, sugar, salt, and melted butter in blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.

2. 2. Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crêpe starts to lose opaqueness and turns spotty light golden brown on bottom, loosening crêpe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crêpe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crêpe and flip. Cook until dry on second side, about 20 seconds.

3. 3. Place cooked crêpe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crêpe. As they are done, stack crêpes on plate (you will need 12 crêpes). (Crêpes can be double-wrapped in plastic and refrigerated up to 3 days. If crêpes have been refrigerated, bring them to room temperature before making sauce.)

   
   

   Tuna and White Bean Salad

   2 cans albacore tuna in water, drained

   1 can cannellini beans, rinsed and drained

   2 c grape tomatoes, halved

   1 medium cucumber, chopped

   1/4 thinly sliced red onion

   4 c fresh baby spinach

   2 T balsamic vinegar

   1T fresh lemon juice

   1 T olive oil

   1/2 t pepper

   1/4 t salt

   Comine all ingredients in large bowl and toss well. Serve alone, or on a toasted bun.

   
   

   Shrimp Po'Boys

   I am trying something new. The recipe from the Rachel Ray show. http://www.foodnetwork.com/recipes/rachael-ray/shrimp-poboys-recipe/index.html

   
   

   Shopping List

   
   

   Talapia

   Shrimp

   Ham

   2 cans albacore tuna

   red onion

   tomato

   baby spinach

   grape tomatoes

   lemon

   lime

   cilantro

   garlic

   ginger

   eggs

   milk

   butter, unsalted

   frozen peas

   plain yogurt

   parmesan cheese

   capellini

   sub rolls

   flour

   cornmeal

   oil for frying

   cognac

   basmati rice