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| This weekends fun |
I've been on a a bit of a sewing binge the last couple of weekends making masks. With MN enacting a Mask-Up policy, I found myself in need of a few more masks, and if I need some, the Husbands needs a few and well, my sister and her family could use some more if the kiddos end up back in school... Fabric was purchased (on sale!), and away we went!
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| The previous weekends fun |
The Meal Plan
Sat (L) leftover (S) Lemony Zucchini and shrimp
Sun (L) leftover shrimp (S) Folks Place
Mon - Burgers and onions
Tue - leftovers
Wed - burgers
Thurs - zucchini larb
Fri - take n bake pizza
Lunches - sandwiches, fruit, nuts
Sorry - there was a distinct lack of pictures for the first two recipes. !
Beef Burgers with Caramelized Onions (Eating Well July/Aug 2013 and 2020)
This was a bit of a departure for me - I actually used beef. It was organic, grass feed, locally pasture raised beef which has a distinctly different flavor than conventionally raised beef. Probably closer to buffalo in flavor. It's also leaner and it showed in this recipe. I should have added an egg.
I have mixed thoughts on this one overall. As I noted, a bit on the dry side so I had to be careful when grilling. Bulger was perhaps a tich to prominent and that was with a full 16 oz of beef, not the 12 called for. Plus, I'm really not a fan of beef but the husband is so keep experimenting. Recommended with reservations
1/3 cup bulgur
½ cup warm water
2 teaspoons extra-virgin olive oil
4 cups sliced onions, (4 medium)
2 teaspoons sugar
¼ cup water
2 teaspoons balsamic vinegar
12 ounces lean ground beef
2 tablespoons tomato paste
¼ cup chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 hamburger buns, split and toasted
Lettuce, for garnish
Combine bulgur with 1/2 cup warm water in a small bowl; let stand until the water is absorbed and the bulgur is tender, about 30 minutes.
Meanwhile, heat oil in a large nonstick skillet over low heat. Add onions and sugar; saute until the onions are very tender and golden, about 15 minutes. Stir in 1/4 cup water and vinegar. Season with salt and keep warm.
Preheat grill or broiler.
Combine the plumped bulgur, beef, tomato paste, parsley, salt and pepper in a medium bowl; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties on buns, top with the caramelized onions and garnish with lettuce.
Lemony Shrimp and Zucchini (modified from Lidia Bastianich)
You are going to be seeing a lot of zucchini dishes. I have a lot of zucchini. I saw this on a recent episode of Lidia on PBS and while it's easy enough to make san's recipe, this was available on-line. Yay! I had a couple of modifications - I spiralized my zucchini simply because I could. I also halved the recipe since there's only two of us. I did up the seasoning on the zoodles - I flavored the oil with crushed garlic cloves then removed, and added more red pepper flakes and oregano.
Halved - serves 4; As written - 6-8.
Zucchi ni
3 tablespoons extra-virgin olive oil
4 medium zucchini (about 20 ounces), cut into 1 1/2-inch-by-1/4-inch-thick matchsticks
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano, preferably Sicilian on the branch
Shrimp
3 tablespoons extra-virgin olive oil
2 pounds extra-large shrimp, peeled and deveined
1 teaspoon kosher salt
6 cloves garlic, finely chopped
3 tablespoons unsalted butter, cut into bits
1 cup dry white wine
Grated zest and juice of 1 lemon
3 tablespoons chopped fresh Italian parsley
2 to 3 tablespoons bread crumbs
For the zucchini, add the olive oil to a large skillet over medium-high heat. When the oil is hot, scatter in the zucchini. Season with the salt and red pepper flakes. Cook until the zucchini begins to wilt but still has a little bite, about 4 minutes. Sprinkle with the dried oregano, remove from the heat, and keep warm.
For the shrimp, add the olive oil to another large skillet over medium-high heat. When the oil is hot, add half of the shrimp and season with half of the salt. Sear quickly on both sides, about 1 minute, and remove to a plate. Repeat with the remaining shrimp and salt.
When all of the shrimp is out of the skillet, add the garlic and butter to the oil remaining in the pan, and cook until sizzling, 2 minutes. Add the white wine, lemon zest, and lemon juice, and bring to a boil. Add the shrimp back to the sauce, sprinkle with the parsley, and toss. Sprinkle with the bread crumbs and return to a boil to thicken the sauce. Serve the shrimp over the zucchini.
Thai Zucchini Salad (Zucchini Larb) (Eating Well, June 2020)
This was very good, but, I had some grave concerns making it It was...stinky. Very stinky. I think my fish sauce was not the best quality and past it's prime. The Husband was most kind in phrasing his concern about how fragrant it was. But! Once on the plate - this was quite good. As in, I would make this again if I could get my hands on some decent fish sauce. Plus it used up a couple of zucchini. Leftovers were also quite tasty.
Serves 4
1 ½ cups water
¾ cup quinoa
3 tablespoons short-grain brown rice (I used regular brown rice, seemed to work fine)
¼ cup lime juice
1 Thai bird's-eye chile, minced, or 1/2 teaspoon crushed red pepper
1 teaspoon light brown sugar
2 tablespoons canola oil
1 ¾ cups finely chopped summer squash (about 1 medium)
1 ½ cups finely chopped zucchini (about 1 medium)
8 leaves green-leaf lettuce
Fresh basil & mint for serving
Combine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and cover to keep warm.
Meanwhile, heat rice in a large skillet over medium-low heat. Cook, stirring frequently, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let cool slightly, then blend into a fine powder in a spice grinder. Wipe the skillet clean.
Whisk lime juice, fish sauce, chile (or crushed red pepper) and sugar in a small bowl. Add oil, squash and zucchini to the skillet. Cook over medium-high heat, stirring, until just tendercrisp, about 2 minutes. Stir in the ground rice and all but 4 teaspoons of the sauce.
Serve the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired.
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