3 Meals In The Life - Weekly Meal Prep

Today I wanted to share a bit of the methodology I use for weekly meal planning. Since one of my many 2017 goals (I don't do resolutions) revolves around limiting food waste, I thought such a post would be particularly relevant, especially if you too are looking to conserve while eating nutritiously and efficiently. 

Alton Brown's Easy Chicken with Forty Cloves of Garlic and Yotam Ottolenghi's
Cucumber & Poppy Seed Salad, Photo: NK

Now don't misunderstand, I know full well that In the midst of all life's responsibilities, meal planning can seem daunting. 

One easy way to demystify it with an eye towards lessening food waste is to start with one recipe idea and then think about the ingredients you'll have leftover, and then what other meals they complement.  After a while, you'll get in the habit of knowing how to group your meals. For instance, I know whenever it's Taco night (my husband's fave), a grain bowl with scallions and protein won't be far behind. 

For a more regular look into our daily meals, follow us on Instagram.

Salmon Barley Bowl (with Poppy Seeds!), Photo: NK

OTHER TIPS: 

1. On weekdays, choose simpler recipes (most here on Neurotic Kitchen take well under 45 minutes), especially those that can be quickly warmed in the microwave or even served at room temperature. Note: This week, we made an easy version of Chicken With Forty Cloves of Garlic which still takes an hour and a half to cook, but the prep time is very short so you can pop it in the oven as soon as you get home from work. Alternately, it's a great Sunday dinner. 

2. Wash, prep and chop all your veggies early in the week; you'll have them at the ready for even quicker assembly. The end result is much less prep time. If you've planned it so that your veggies are part of several different meals, you'll also have less waste.

3. Make large batches of grains and other staples to add to packed lunches, salads, or bulk up kids' meals. 

Meals (for 2-3)

Shrimp Tacos (optionally Marinated)

Salmon Barley Bowl 

Chicken with Forty Cloves of Garlic and Cucumber Poppyseed Salad

(Click above for the Recipes!)

Shrimp Tacos, Photo: NK 

Shopping List

Veggies & Starch 
1 Bunch Scallions (for Tacos and Salmon Barley Bowl)

5 Persian Cucumbers (or small Cucumbers) (for Salmon Bowl & Chicken + Cucumber and Poppy Seed Salad)

2 Avocados (for Salmon Bowl and Tacos) 

Tortillas (for Tacos)

Mild Red Chilies (for Tacos and Cucumber Poppy Seed Salad)

Barley (For Salmon Bowl, to bulk up lunch salads, and as a base for extra kids' meals)

Cilantro (For Tacos, For Cucumber Poppy Seed Salad)

Salsa/Store-bought Pico de Gallo (and optional Tortilla Chips for Salsa & Chip snack)

Poppy Seeds (For Cucumber Poppy Seed Salad and Salmon Bowl) 

Pre-Peeled Garlic (optional, as you could buy whole and peel Garlic) but it will save you time!

Thyme (for the Chicken) Note: Thyme keeps about 7 days, here's another idea for it.

Protein
5 Ounces Smoked Salmon 

Whole Chicken cut up (bone in and skin on)

1 Pound Shrimp 

Optional Extras:

Washed and ready to eat Salad Mix. I use this to make to work lunches - just and add whatever extra Veggies, Grains or Proteins we have leftover from dinner! 
~~

And there you have it. I hope you enjoyed a little look into our weekly recipe planning. Here's to more recipes and easy and elegant meal ideas for 2017. Happy cooking! 

Instant Replay - Super Bowl Round Up

Super Bowl 50 is now on the books and while the game itself was a snore, our little party was a success. Here's the menu and a recap of some of the highlights: 

Bucheron Cheese Plate With Guava Paste,
Homemade Guacamole, Photo: NK 

SUPER BOWL 50 MENU 

Cheese Plate with Bucheron 

Homemade Guacamole & Chips 

Slow Cooked Pork Shoulder 2 Ways: 

Carnitas Tacos With Homemade Pickled Onion 

&

Pulled Pork Sandwiches on Potato Rolls with Homemade Barbecue Sauce

Salted Oatmeal Chocolate Chunk Cookies 

Homemade Flan (brought by our charming guests!)

RECIPES: 


For the tasty Homemade Guacamole, we followed Alton Brown's recipe HERE. 

Pork Shoulder Tacos & Pulled Pork Sandwiches With BBQ Sauce, Photo: NK

For the Pork Shoulder for Tacos and Pulled Pork, click HERE. 

For the Pickled Onions to top your Pork Tacos, follow the recipe HERE but substitute Pearl Onions for thinly sliced Red Onions (as shown). 

Pickled Red Onion For Pork Tacos, Photo: NK

For the Pulled Pork Sandwiches we used The Pioneer Woman's super spicy Barbecue Sauce Recipe. It was really good but you've gotta like heat! Click HERE for the recipe and HERE to see how we used it on Homemade Turkey Burgers later in the week. This sauce was addictive! 

For the Salted Oatmeal Chocolate Chip Cookie Recipe click HERE

Salted Oatmeal Chocolate Chunk Cookies, Photo: NK

And that about does it! We hope you enjoyed and got some meal inspiration for game days to come. 

Test Kitchen Tuesday - Homemade Taco Seasoning!

Taco Night is a favorite around here, and tonight, we're making good old-fashioned Beef Tacos. Nope, they'll be no fancy sauces or exotic toppings, just cheese, lettuce, tomato, and a dollop of sour cream. But what can you do to lend some extra special flavor to a comfortable old favorite? The answer is simple - Homemade Taco Seasoning.

Homemade Taco Seasoning - Alton Brown's Taco Potion #19, Photo: NK 

In today's Test Kitchen, we'll be trying out Alton Brown's Taco Potion #19. 
Potion... oooh, I like it. My dad named me after a TV witch (a cute and nice witch, mind you) so I guess it all makes sense. 

Alton's recipe is great because the spices required are pretty easy to find. In fact, I happened to have them all in my pantry. Finally, my spice hoarding pays off. 

The Results:

In just under 5 minutes, we were left with a batch of flavorful Taco Seasoning that will last a while. My Plan? Jar it up and be ready for our next lazy taco night. Idea: This mix, in a cute mini-mason jar, would make a great hostess gift or party favor. Super easy. 
Use this Taco Seasoning on any protein, even vegetarian meat substitutes. 

Flavor-wise, Taco Potion #19 is just plain good! It actually tastes like a much, much better version of the grocery store stuff in the little paper packets. As a bonus, we know exactly what's in it, as the recipe includes all ingredients that we can spell and of course, no creepy chemical additions. Also, the salinity is very balanced - it won't give you a sodium hangover. You could even use this blend as a jumping off point for your own proprietary Taco Potion. 

Upon seeing the results, my husband observed (seemingly to his dismay?) that unlike the store-bought version, this mix did not impart a bright orange coloring to our beef. "Good. Your food should not be artificially orange," I responded. "But what about about delicious Kraft Mac 'n Cheese?." My clever guy has a point! We'll look the other way on that guilty pleasure. 

Verdict: Check it out!  

Classic Beef Tacos with Taco Potion #19, Photo: NK 

Alton Brown's Taco Potion #19
Recipe Courtesy of Alton Brown

Yield: Approx 3 ounces - Makes enough for at least 8 servings of Tacos. Save the leftovers in an airtight jar for up to 1 month. 

Ingredients:
2 Tablespoons Chili Powder 
1 Tablespoon Ground Cumin
2 teaspoons Cornstarch
2 teaspoons Kosher Salt
1 1/2 teaspoons Hot Smoked Paprika 
1 teaspoon Ground Coriander
1/2 teaspoon Cayenne Pepper

Method: 
Mix to combine and store in an airtight container. 
Application:
To use your Taco Seasoning, add 1/4 cup of liquid to your pan of fully browned and cooked protein. You can opt for Water or better yet, Beer (thanks for my friend Marina for that idea). Stir in the Seasoning. Roughly 2 Tablespoons per pound of Protein will do, but you can use your judgment. Allow liquid to evaporate a bit and stir. Serve right away on your favorite taco! 

Cinco de Mayo Fiesta - Tacos Carne Asada

Cinco de Mayo is upon us again, and you don't have to tell me twice to revel with Margarita in hand. Each year, we look forward to celebrating the richness of Mexican culture, and naturally, enjoying the food and drink of the people is our first priority. 

Tacos Carne Asada with Tomatillo Pico de Gallo and Queso Blanco, Photo: NK

In case you've ever wondered, the historical importance of the 5th of May is that on that day in 1862, the Battle of Puebla was fought during the Franco-Mexican War. In it, the Mexicans emerged victorious against the French. Cinco de Mayo is such a hit in the States, you may be surprised to learn that it's actually comparatively minor in Mexico itself. This year, we've decided to cook up some Carne Asada for our at home fiesta.  

Mixing up our Tomatillo Pico de Gallo, NK

Carne Asada is basically grilled Steak - Mexican Barbecue, if you will. You can serve it Tacos or on its own. The traditional method of preparation includes marinating the Steak in a Lime/Citrus marinade, then grilling it on very high heat before slicing it up thin. 

For today's meal, we've adapted Tyler Florence's tasty Carne Asada recipe by creating an extra garlicky Mojo marinade and incorporating Tomatillos in our Pico de Gallo for a twist on the traditional Tomato base. To finish, we'll sprinkle these hearty Tacos with a mellow, salty Mexican Cheese (Queso Blanco), and very likely wash them down with an ice cold Tecate. If you enjoy this recipe as much as we do, it'll be back on your plate well before next year. 

Enjoy and happy Cinco de Mayo! 

What you need: A ridged Grill Pan or Outdoor Barbecue Grill 
What to know: The prepping and chopping for all three components of this recipe  (Mojo, Pico de Gallo, and Steak) will only take about 25 minutes but the marinating required to make the most flavorful Carne Asada will take between 1 to 7 hours. 
*Do not marinate Steak in the Mojo for more than 7 hours. The acids in the Mojo will break down the Steak and make the texture unappealing. We split the difference and let our Steak sit for 3 hours and it was just delicious. 

Also - don't even think of touching your eyes or face after you slice Jalapenos. No matter how much you wash your hands, you can cause your eyes to burn. If you have plastic gloves or can avoid directly touching the Pepper when slicing, all the better.  Be safe and enjoy! 

Tacos Carne Asada
Adapted from Tyler Florence
Serves 4 (2 Tacos Per Person)

Ingredients:
2 Pounds Skirt Steak 
1 recipe Easy Blender Mojo (recipe follows below)
Olive Oil for greasing the Outdoor Grill or Grill Pan 
Kosher Salt
Black Pepper

~8 or 16 small Corn Tortillas (7 inches) - choose 16 if you would like to "double wrap" your Tacos - this makes them heartier and is your best bet if you are serving 4 hungry people. Doubling the Tacos also prevents the juices from dripping as much. Up to you and your appetite. Truth be told, my husband and I ate all 4 servings of this ourselves... 

1/4 White Onion, chopped, for serving (optional) 
1/2 a Heart of Romaine Lettuce, cut into think ribbons
1 Cup Tomatillo Pico de Gallo (recipe follows) 
1/3 Cup Shredded Queso Blanco or Cotija Cheese (or sub in any other Mexican Cheese)
4 Limes Cut into Wedges for serving 
Extra Hot Sauces of your choice for serving - we love El Yucateco and Cholula 

Method:
Prepare your Blender Mojo. 

Lay the Skirt Steak in a large tupperware container or covered tray. Alternately, you can place in a gallon sized ZipLoc. Pour Mojo Sauce over Steak and cover tightly and allow to Marinate between 1 and 7 hours. Do not marinate more than 7 hours as acids will break down the meat and make the texture mushy. 

Prepare your Tomatillo Pico de Gallo. You'll want it to sit at least 30 minutes before using so flavors can blend. 

Preheat an Outdoor Grill or Grill Pan Over medium high heat. Brush Pan or Grill with a small amount of Oil to prevent sticking. 

Remove Steak from Mojo Marinade and season with Salt and Pepper on both sides. Cook for 5-6 minutes per side for Medium Rare. Check meat for doneness and allow to sit for 5 minutes before slicing into very thin strips diagonally against the grain of the meat. 
Slice strips in half again if you choose (about 3 inches long each). 

Warm Tortillas about 30 seconds on each side on the grill or a dry skillet. They should be toasty but also still bendable. 

To assemble your Tacos, lay about 4 ounces of Steak down the middle of the Taco center (whether you are using double or single Taco wrappers) and sprinkle with some Romaine Lettuce, White Onion, and Cheese. Top each Taco with a spoonful of the Tomatillo Pico de Gallo. Serve with Lime Wedges for squeezing and Cilantro Garnish. Don't forget the extra Hot Sauce! Enjoy!! 

Easy Blender Mojo
Adapted from Tyler Florence
Yields about 1 1/4 Cup

Ingredients:

Marinating the Skirt Steak in Mojo, Photo: NK

5 Garlic Cloves
1 Jalapeño
1/2 Cup Fresh Cilantro 
1/4 Cup Fresh Lime Juice
1/2 Cup Orange Juice 
2 Tablespoons White Vinegar
1/3 Cup Extra Virgin Olive Oil 

~To Prepare: Simply blend all ingredients in a blender or mini food processor! Quick and easy. Note: To prepare without a blender, finely mince all the dry ingredients and mash them with a mortar and pestle before adding the liquid ingredients. 



Tomatillo Pico De Gallo 
Adapted from Tyler Florence
Serves 4-6

Ingredients:
3 Medium Sized or 6-7 Small Tomatillos (Mediums will be about the size of a plum tomato), chopped
1/2 Medium Red Onion, chopped
3 Scallions, White and Green Parts thinly sliced
1 Jalapeno, seeded and minced
3 Garlic Cloves, minced 
1/4 Cup Fresh Cilantro Leaves, Chopped 
3 Tablespoons Lime Juice
1/4 Cup Extra-Virgin Olive Oil
1 teaspoon Kosher Salt
2-3 Drops of your favorite Hot Sauce
1/4 teaspoon Honey or Agave Syrup

~To Prepare: Mix all ingredients in a bowl and let sit for a half hour to 3 hours to allow flavors to mingle. 

Tomatillo Pico de Gallo, Shredded Romaine, and Queso Blanco, Photo: NK

ENJOY! 

Down Mexico Way - Ancho Chicken Tacos with Avocado Crema & Micheladas

Whenever I ask my husband if he's got any special requests for the next week's dinner lineup, he always responds (in a petulant child's voice he puts on for my amusement), "Tacos!!!" Really, I don't know why I even bother asking, as this is almost always his response. By now, it's a running joke in our house. One of the reasons Tacos are so universally loved is probably their amazing versatility. They really do offer something for everyone. We've surely explored the wonders of Tacos before on NK. As a refresher, check out our quickie version of Tacos al Pastor (my all time favorite Taco preparation, recipe HERE), and of course, my friend Marina's extremely delicious version Baja Fish Tacos - recipe HERE.

So I ask you, who doesn't love a good taco? 

This week's Taco inspiration comes from a recipe I adapted from Cooking Light. These spicy Mexican-style Chicken Tacos have a ton a flavor and not a lot of fat. Ancho Chile Powder provides a real kick, and cooling Avocado Crema adds richness. Best of all, these are incredibly easy to prepare. 

Ancho Chicken Tacos with Avocado Crema, Photo: NK

Since nothing complements a Taco better than Beer, we'll also share our favorite recipe for an amazing, spicy Mexican Beer-based cocktail, the Michelada. 

Quick and Easy Ancho Chicken Tacos with Avocado Crema and Cilantro Slaw 
Adapted from Cooking Light
Serves 4 (2 Tacos each)

Ingredients:
1 Lb Organic Chicken Breast, boneless and skinless, cut into bite sized chunks
1 Tablespoon Canola Oil 
8 (6 inch) Corn Tortillas

Spice Rub, Photo: NK

For the Avocado Crema
1/4 Cup Light Sour Cream
1/2 Avocado, very ripe and cut into chunks
2 Tablespoons Lime Juice
1/4 teaspoon grated Lime Zest
1/8 teaspoon Salt 
2 Tablespoons Skim Milk

For the Spice Rub
1/2 teaspoon Garlic Powder
1 teaspoon Ancho Chili Powder
1/2 teaspoon Ground Cumin
1/4 teaspoon Salt 

For the Slaw

Preparing the Crema, Photo: NK

2 Cups Packaged Cole Slaw Mix
2 Tablespoons Lime Juice 
1/2 Cup Scallions, white and green parts, thinly sliced
1/4 Cup Fresh Cilantro, chopped
1 Tablespoon Canola Oil
1/4 teaspoon Salt

Method:
Prepare the Spice Rub by mixing all ingredients together. 

In a medium bowl, prepare the Slaw by mixing all ingredients together. Toss well and set aside. 

Slaw and Avocado Crema, Photo: NK

Prepare the Avocado Crema by mixing the Sour Cream, 2 Tablespoons of Lime Juice, 1/4 teaspoon Lime Zest, Salt and Skim Milk in a bowl. Next, add the Avocado chunks. Using a fork, stir vigorously mashing avocado as best you can into the bowl to break it down. When you have made the mixture as smooth as possible, it should be a pale green shade. 

Heat a large skillet over medium high heat. 
Add 1 Tablespoon Canola oil. 
Toss Chicken pieces together with the Spice Rub until evenly coated. Add seasoned Chicken to skillet. Cook about 4 minutes, stirring frequently, until cooked through. Remove chicken to a plate, cover lightly,and set aside. 

While Chicken is resting, heat Tortillas according to directions. (We usually wrap 4 at a time in a damp paper towel and put them in the microwave for 25 seconds.)

To Assemble: Portion some Chicken in the middle of the Tortilla, drizzle with about 1 Tablespoons Avocado Crema, and top with a 1/4 Cup of the Slaw. Optionally garnish with a think slice of Avocado. Add your favorite hot sauce and enjoy!

Plus ~ A Bonus Leftover Idea for 2:
If you've got extra Slaw and Avocado Crema, just mix them together and save overnight in the fridge. The next day, chop up half an Orange or other Citrus and mix into the Slaw, squeezing a bit of the juice on top. Pick up an an extra Avocado, cut in half, and season with Salt and Pepper. Stuff with Avocado Crema and Orange Slaw. Makes a great side dish!

 Avocado Stuffed with Orange, Slaw and Avocado Crema, Photo: NK

Now for the drink:

Salt Rimmed Glass, Photo: NK

House Michelada
Adapted from Aida Mollenkamp
Makes 2 drinks

Ingredients:
4 Tablespoons Kosher Salt
1/4 teaspoon Ancho Chile Powder
1/4 Cup Bottled Lime Juice 
1 whole Lime, quartered
1 teaspoon Tabasco
+
1 teaspoon Cholula - (or instead of Tabasco and Cholula, two teaspoons hot sauce of your choice - less if you are spice averse)
1.5 Cups light Mexican Beer, we use Modelo Especial
2 teaspoons Low Sodium Soy Sauce (or 1 tsp Regular Soy)
2 teaspoons Worcestershire Sauce
6 Ice Cubes

Method:
Put Kosher Salt on a plate and sprinkle the Ancho Chile Powder over it. 
Rub a fresh Lime quarter around the rims of each glass and place it rim down into the Salt and Chile Mixture until evenly coated. 

In a separate pitcher or large glass, mix Beer, Lime Juice, 2 teaspoons of Hot Sauce (or less if you prefer), Soy Sauce, and Worcestershire. Mix well. Place 3 ice cubes in each glass and pour Beer Mixture over. Garnish with a Lime Wedge. Cheers! 

Michelada, Photo: NK