I moved on Saturday... and I don't just mean yoga!
(love yoga on the fly... two of the most beautiful murals in Cary, NC!)
Up at 4am, 9 hr. round trip drive to Asheville and back to Raleigh, loaded, then unloaded a 16-footer full of very heavy furniture and even more so, beautiful memories...
Lots of stuff, 2-1/2 days of STUFF, and man, today I'm feeling stiff!
And, I'm late. Way past my very own self-imposed Dinnertime Divas deadline... man!
200 weekly Sunday columns over 3 years for the newspaper, and never missed a deadline- well except once...
I think I was moving then too! ;-)
Life happens. And sometimes instead of being all healthy and combined and getting your recommended daily allowance of fruits and veggies... you'd rather just veg out.
And eat a sandwich. (OK, this was super yummy!)
And that's OK too!
It's good to be back on the healthy track. But in honor of balance, and just letting go with the foodie flow... this week, I'm only making a 4-day menu and shopping list.
And you know what? I'm so excited to cook with you again tomorrow night! ;-)
Here are four meals for those of you who don't love leftovers and who's dinnertime is a party of one or two...
Bon Appétit, my sweets!
Tuesday: Steak with Mushroom Cream Sauce and Brussels Sprouts with Bacon
Note: For the Steak, I LOVE Chuck Eye Steaks. They are even better than Rib Eyes, and so much cheaper! Ask your butcher to cut some for you- you'll love them!
For the Mushroom Sauce:
1/2 pound fresh mushrooms, sliced
1 clove of garlic, crushed
1/2 cup sour cream
1/2 cup heavy cream
1/2 tsp. dried oregano
1/2 tsp. dried basil
Sea Salt and pepper
Saute the mushrooms in some olive oil until brown and caramelized. Add in garlic clove and saute about 2 minutes. Stir in sour cream, cream and seasonings. Simmer for about 5 minutes until thickened. Pour over Steaks.
Wednesday: Scallops with Grape Tomatoes and Mint over a bed of Yellow Zucchini Noodles
Note: For the Zucchini Noodles, simply use a vegetable peeler and peel down the outside into long strips (just the outer yellow part). Saute "noodles" in olive oil, sea salt and pepper until soft. Sprinkle more mint over all.
Thursday: Lemon Chicken with Smashed Broccoli and Garlic
Note: For the chicken- save 2 chicken breasts for tomorrow night's dinner.
For the Broccoli: (This is a recipe from Tyler Florence. I opted not to link as it was part of a full meal, and might have been confusing, but if you do want to see more of his amazing recipes click here!
Smashed Broccoli and Garlic
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
5 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup low-sodium chicken stock
1/4 cup plain yogurt
Sea salt and freshly ground black pepper
Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.
Friday: Creamy Tomato Soup with Chicken and an American Chopped Salad
Note: For the Soup, cut up the leftover 2 chicken breasts from last night and add at the end of the soup's cooking time to warm through. And for the recipe's "toppers" I'd ditch the bread, and maybe sprinkle on some asiago cheese. Pure comfort food! And anything from Jamie Oliver is fabulous!