Monday Night
Fish Chowder
Tuesday Night
Baked Penne Pasta with Chicken, Mushrooms & Sun Dried Tomatoes
Wednesday Night
Leftovers
Thursday Night
Pork Tacos
Chips 'n Salsa
Avocado Salad
Friday Night
Leftovers
Fish Chowder
Tuesday Night
Baked Penne Pasta with Chicken, Mushrooms & Sun Dried Tomatoes
Wednesday Night
Leftovers
Thursday Night
Pork Tacos
Chips 'n Salsa
Avocado Salad
Friday Night
Leftovers
Here is how I planned it. On Sunday night I made the fish stock for the chowder. That way when I got home on Monday I just had to cook the vegetables (onion, garlic, celery, potatoes, corn) and the fish. It took less than 30 minutes. Then, after the boys were in bed, I made the penne pasta so tonight I just have to bake it in the oven to warm it up and brown the top. Also, I made enough for two dinners (plus lots of leftovers) and I froze one. So next week or the week after that I can bake it from frozen. The tacos are super easy. I'll just put some pork in the crock pot on Thursday morning with some onion and garlic and then it will be ready to shred when I get home that night. I have sparring class Friday night but there will be plenty of pork leftover for the boys to make more tacos. There was just enough chowder left over for Tom and I to have for lunch today and there will be plenty of penne left over for us for the rest of the week.
Here's the recipe for the Fish Chowder:
1 C diced pancetta (bacon works well, too)
1 small onion, diced
2 stalks of celery, diced
2 cloves of garlic, diced
1 lb fish fillets (cod or halibut works best but I used flounder in this recipe)
3 C fish stock
4-5 medium potatoes, peeled and cut into 1" cubes
1 C frozen yellow corn
1 C heavy cream
Dash or two of Tapatio or hot sauce
1 T butter
Salt and pepper to taste
In a large heavy pot over medium heat cook the pancetta (bacon) until crispy. Remove to a plate w/ paper towels to drain grease. Add the onion, celery and garlic to the pot. Cook until translucent - about 5 minutes. Lay the fillets on top of the vegetables, put a lid on the pot and cook until opaque, turning over halfway through. Remove the fish to a plate and keep warm. Add the fish stock to the pot then the potatoes. Simmer until the potatoes are soft but not mushy - about 10 minutes. While it's simmering, flake the fish into chunks. When the potatoes are soft, add the corn, fish, and heavy cream and let simmer on low heat for about 5 minutes. Add the hot sauce and the butter and salt and pepper to taste. Serve with crusty sourdough bread and butter. Serves 4.
Fish Stock
1 Small onion, quartered
2 stalks celery, coarsely chopped
2 carrots, washed and coarsely chopped
2 cloves of garlic, coarsely chopped
1 bay leaf
fish heads and tails (4 each - ask for it at the fish counter - I didn't even have to pay for it)
salt and pepper to taste
Put all ingredients except for salt and pepper in a small stockpot and cover with water. Add salt and pepper and let simmer over a low heat for an hour or so. Let cool and then strain into a container for storage. Makes about 3 cups.
Here's the recipe for the Fish Chowder:
1 C diced pancetta (bacon works well, too)
1 small onion, diced
2 stalks of celery, diced
2 cloves of garlic, diced
1 lb fish fillets (cod or halibut works best but I used flounder in this recipe)
3 C fish stock
4-5 medium potatoes, peeled and cut into 1" cubes
1 C frozen yellow corn
1 C heavy cream
Dash or two of Tapatio or hot sauce
1 T butter
Salt and pepper to taste
In a large heavy pot over medium heat cook the pancetta (bacon) until crispy. Remove to a plate w/ paper towels to drain grease. Add the onion, celery and garlic to the pot. Cook until translucent - about 5 minutes. Lay the fillets on top of the vegetables, put a lid on the pot and cook until opaque, turning over halfway through. Remove the fish to a plate and keep warm. Add the fish stock to the pot then the potatoes. Simmer until the potatoes are soft but not mushy - about 10 minutes. While it's simmering, flake the fish into chunks. When the potatoes are soft, add the corn, fish, and heavy cream and let simmer on low heat for about 5 minutes. Add the hot sauce and the butter and salt and pepper to taste. Serve with crusty sourdough bread and butter. Serves 4.
Fish Stock
1 Small onion, quartered
2 stalks celery, coarsely chopped
2 carrots, washed and coarsely chopped
2 cloves of garlic, coarsely chopped
1 bay leaf
fish heads and tails (4 each - ask for it at the fish counter - I didn't even have to pay for it)
salt and pepper to taste
Put all ingredients except for salt and pepper in a small stockpot and cover with water. Add salt and pepper and let simmer over a low heat for an hour or so. Let cool and then strain into a container for storage. Makes about 3 cups.
2 comments:
Who are you?! Cause I'm pretty sure I had to teach Kelsi how to simply bake a chicken breast.
I know, right? It's true. I remember sitting in your house in Silverlake in awe at your ability to throw a dinner together!
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