Now that Sean and I are back in town it’s time to resume our weekly meal planning. In celebration of being back from eating indulgently while on vacation, this week’s got some healthier meals.
Monday – Seared Tuna with Vegetable Stir-Fry
For the seared tuna, we take ahi tuna, press sesame seeds (black and white) and then sear the tuna on all sides in a tablespoon of olive oil on medium-high heat.
We’ll add lo mein noodles to the vegetable stir-fry to make the dish a little more filling.
Tuesday – Baked Ziti
Pretty standard baked ziti. It’s nice because it’s quick to toss together and it creates leftovers for the rest of the week.
Wednesday – Smoked Ham & Corn Chowder
This is a new recipe from Food & Wine magazine.
Thursday – Flank Steak Dinner Salad
We usually grill up a flank steak with either Savory Spice Shop’s Mt Massive Steak Seasoning or Pikes Peak Butchers Rub. Lettuce, cucumber, bell pepper, tomato and some sourdough croutons top off a nice meal.
Friday – Potato Leek Soup
A few years ago, we received a collection of Williams-Sonoma cookbooks, one of which is all about soups. Our favorite recipe for potato leek soup comes from this book. Epicurious.com, though, has several tasty ones if you’re looking for something to try.
Saturday – Fried Chicken & Biscuits
I’m southern. No matter how many years I live away from the south, my favorite dish will always be fried chicken and homemade biscuits. The chicken gets soaked overnight in buttermilk. For frying, it gets coated in flour, egg wash and then more flour and fried up in our dutch oven, to keep oil from splattering everywhere.
I have half a dozen recipes that I use for different types of biscuits. Three alone come from The Bread Bible. One of my favorites, though, is the one I grew up with and that’s the recipe for rolled biscuits in the Joy of Cooking. My grandmother used this book, my mom uses this book and now I use this book, so it’s got some heritage to it, which makes this one specific recipe all the more special for me to use.
Sunday – Roast Lamb with Polenta and Roasted Vegetables
Roast lamb is quickly becoming a standby favorite for Sean and me, especially with how much more accessible it is in the grocery stores now. Take a rack of lamb, coat the outside with a good deli-style mustard (please don’t use yellow mustard!) and then roll it in panko bread crumbs. Sear the outside over medium high heat in a tablespoon of oil and then finish in a 400 degree oven until cooked to your liking. We like lamb medium-rare, which is the traditional temperature to serve it at.
Soft polenta and some roasted vegetables (whatever looks good at the grocery store when you’re shopping) rounds out this nice and simple meal.