Tuesday, May 20, 2014

{Video} #3DinnersAWeek 5/19/14- Balsamic Poached Chicken, Pork Picatta, Honey Thyme Salmon

Not many people believe me when I tell them that grocery shopping is one of my passions.  

And that I cook dinners at least 6 days a week.  And that I'm up at 6:30am on the weekdays packing homemade lunches and whipping up smoothies to go.  And that we haven't been through a fast food line in over a year (well, my man did last week, and oh boy did he pay... but that story's for another day).

You see, I'm what they call an ultimate foodie.  I pretty much think, dream and live for planning, cooking... and photographing (lol!) our meals.  But for someone who doesn't have the passion, or the time, cooking at home can quickly become a daunting task.

So, I'm hoping to help get you back in the kitchen (at least) 3 days a week, cooking healthy, delicious, and frugal meals.  And I promise, they'll be quick on preparation... and clean up!  And who knows, you might even find some of the joys that I've found spending time in the kitchen.  Like more time with family.  A break from the computer (I think we all could use more of that).  And the thrill of seeing fresh, healthy ingredients come together to make a beautiful and nourishing dish.

Heck, you might even lose a few pounds.  Or feel more energized.

Each week at the beginning of the week, I'll upload a video and some recipes for you to get inspired by.  Some will be my recipes, and some will be new ones, that don't even have a "real" recipe... which goes to show that great food can be simple, and playful, even.

Watch on for some shopping, cooking and money-saving tips.

Day 1 Recipes:

 (adapted from this recipe, I used more balsamic and less soy sauce)

Spinach and Shallots with Peas
- Saute 1/2 large shallot, sliced in olive oil until soft.  Add in a few handfuls of spinach and cook over medium to wilt.  Then add in 1 cup of green peas (defrosted, if frozen).  Salt and pepper, to taste.

Japanese Sweet Potato
- Cut a few slits in the top of the sweet potato.  Microwave, on a plate, for about 9 minutes, or until tender throughout.  Cut open and top with olive oil, salt and pepper.

Day 2 Recipes:

Pork Picatta with Zucchini, Carrot Pasta

For the pork- Pound 4 pork chops to flatten and season with salt, pepper, and any other seasons you desire (I used Penzeys and ).  Saute in a large skillet until just cooked through.  Set aside on a plate to rest, leaving the shallots in the skillet.

For the pasta, vegetables and sauce- In a small skillet saute 2 carrots, and 2 zucchini, which have been made into "noodles" with a vegetable peeler, in olive oil until tender.  Salt and pepper to taste and set aside.  While the veggies are sauteing, cook the pasta, drain, and set aside (I try to time this, so I can add it directly to the larger skillet with a slotted spoon).

To the larger skillet that the pork chops cooked in and still has the shallots, add in the juice of 1 lemon and 1/2 cup chicken broth.  Cook until it starts to bubble and reduce a bit.  Then add in the vegetable noodles and cooked pasta to combine.

Place pasta and veggies on the plate, top with pork chops and drizzle remaining sauce over all.  Season as needed.

Day 3 Recipes:

 (adapted from this recipe- I used Champagne Vinegar)
White Bean, Leek and Asparagus Salad

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