I've taken on the challenge--yes, challenge--of making a "month of new easy dinners" featured in Real Simple's October 2013 issue. Why a "challenge" you ask? Well, the likelihood that I will cook five times a week is slim to none, for starters. In fact, I know very well I won't. So, this means I'll be cooking "most" of the dinners, but I am going to try to plan according to the weekly menus they propose.
Already I've messed with Week One. I'm skipping the "Barbecue chicken sandwich with sautéed corn, edamame, and pickles" largely because a) I can't eat whole kernel corn and b) I'm trying to stay away from too many carbs (read: bread). So, that leaves for week one:
- Seared Fish with Tomatoes and Garlicky Escarole
- Lamb Chops and Parsnip Puree with Coriander Brown Butter
- Crunchy Dinner Salad with Prosciutto, Apple and Hazelnuts
- Cheese Ravioli with Kale Pesto and Roasted Carrots
So I began "Week One" yesterday with:
tomatoes, red onion, lemon juice, escarole, garlic, fish (I used cod), olive oil, s & p
Basically, you make a pseudo-checca sauce with braised escarole instead of basil. It is easy, healthy, and delicious. My biggest discovery is that I will absolutely need to either overcome my fear of Teflon or figure out the best way to keep fish (particularly cod, halibut, etc) from sticking in my favorite skillet (which, is not non-stick--so, it is "stick" I suppose). If you have tips or ideas--please leave them in the comments section.
Substitutions/Changes: I used SHALLOTS instead of red onion (of course)
Tip: Escarole, like spinach, kale, and other greens, really reduces to nothing when you sauté or braise it, so make sure you have plenty. The recipe calls for 10 cups of torn escarole--they mean it.
Save a little skillet angst, this was a wonderful recipe that I will make again! 4 STARS