Friday, March 4, 2011

What is for dinner?

Here is what we are eating next week...

Sunday - Salmon with Spinach and Chickpeas - for recipe please see below
Monday - Tomato and Basil Risoni with Ricotta

Tuesday - Chickpeas with Chard and Pan-roasted Tomatoes

Wednesday - Black Bean Soup with Avocado, Orange, and Cucumber

Thursday - Grilled Chicken Pita Salad

Friday - Asparagus, Leek, and Gruyere Quiche

Saturday - Chickpea Pattie Salad - for recipe please see below

Salmon with Spinach and Chickpeas - Martha Stewart Living Magazine, March 2011

Active Time 15 Min.
Total Time  25 min
Serves 4

3/4 cup fresh flat-leaf parsley
1 garlic clove, chopped
1 Tbsp plus 2 tsp extra-virgin olive oil
4 boneless, skinless salmon filets
Coarse salt and freshly ground pepper
1/2 tsp crushed red-pepper flakes
5 cups baby spinach
1 cup canned chickpeas, drained and rinsed

1.   Preheat oven to 400 degrees.  Cut out four 12 x 17 inch pieces of parchment; fold each in half crosswise to form a crease, then open.

2.   Pulse parsley, garlic, and oil in a blender or food processor until a paste forms.  Season each salmon fillet with 1/8 tsp salt and the red-pepper flakes.

3.   Rub fish with paste.  Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of a salmon fillet; season each pile with 1/8 tsp salt and some pepper.  Lay 1 fillet on top of each.  Fold parchment over ingredients; make overlapping pleats to seal.

4.   Bake on 2 baking sheets (2 packets per sheet) for 9-10 minutes for medium-rare or 11 minutes for medium.  Unwrap.

Chickpea Patties with Tomato and Halumi Salad
Chickpea Patties – Donna Hay Magazine, Issue 48

2 x 400g cans chickpeas, rinsed and drained
3 green onions, trimmed and chopped
2 cloves garlic, chopped
½ cup chopped flat leaf parsley leaves
2 tsp finely grated lemon rind
2 Tbsp self-raising flour
1 tsp ground cumin
1 tsp ground coriander
sea salt and cracked black pepper
1 ½ Tbsp olive oil
¼ cup sesame seeds
¼ cup olive oil, extra, for shallow frying

1.      Place chickpeas, onion, garlic, parsley, lemon rind, flour, cumin, coriander, salt, pepper, and olive oil in the bowl of a food processor and process for 2-3 minutes or until the mixture forms a thick paste. 
2.      Add the sesame seeds and mix to combine.  Shape 1 Tbsp of the mixture at a time into patties.
3.      To cook, heat the extra olive oil in a large non-stick frying pan over medium heat.  Cook the patties for 2-3 minutes each side or until golden and crisp.  Drain on absorbent paper.  Makes 24

(To freeze uncooked patties, divide into 4 portions and place in zip-lock bags or airtight containers.  Freeze up to 3 months.  Before cooking, place the patties in the fridge for 6 hours or overnight and allow to defrost completely.)

For Salad:

6 cups of your favorite salad greens
Parsley leaves, chopped
2 cups cherry tomatoes, sliced in half
½ cup red onion, thinly sliced
1 small cucumber, thinly sliced
halumi cheese – this is generally sold in a block, make sure you have enough for 2-3 full
            slices for each salad
Fresh lemon juice
Olive oil
Salt and pepper

1.      Assemble the salad greens, parsley, cherry tomatoes, red onion, and cucumber on each plate.
2.      Thinly slice the halumi cheese and fry in a sautĂ© pan for a few minutes on each side until lightly browned.  Add to the salad.
3.      Add the cooked chickpea patties to the salad
4.      Sprinkle the salad with the fresh lemon juice and drizzle with olive oil, salt, and pepper.

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