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| Buffalo! |
The Meal Plan:
Sat (L) leftover burritos (S) salmon croquettes
Sun (S) leftover burritos (S) salmon croquettes
Mon (yoga/bkgrp) - spaghetti
Tues (haircut) - sablefish and grits
Wed (yoga) -
Thurs - sablefish and grits
Fri - ??
Lunches - slow cooked turkey wild rice soup
Slow Cooker Chicken and Wild Rice Soup (Damn Delicious blog)
Most excellent! For myself, this is what I like in a creamy wild-rice soup. My only modification was I used 1 1/2 lb wild turkey breast, which I kept whole and let cook in the stock mixture. I removed, shreaded and proceeded as written with adding the milk and half 'n half. I would absolutely make this again! Recommended.
About 8-10 servings.
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| photo from damndelicious.com |
1 1/2 pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 pound cremini mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 cup half and half
2 tablespoons chopped fresh parsley
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
Remove chicken from the slow cooker and shred, using two forks.
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
Creole Spiced White Fish with Cheddar Grits (Sitka Salmon)
I made this twice because I followed the directions on the back of a package of Bob's Red Mill Grits/Polenta, which makes 4 servings. I set aside the extra in the fridge and on the second day, I re-heated the grits in the oven while the fish baked. I think I liked the second day a bit more, but it didn't have the pan sauce which was tasty. So...stink up the house by cooking the fish on the stove? Or, bake in the oven and forgo the pan sauce? One could take the juices from the oven and do a quick pan sauce, but now you have an extra dish to clean.
I did use sablefish for this with excellent results. This rich buttery fish holds up very well to the Creole seasoning.
This does come together very quickly, is easy to assemble, and I think has the potential for some variety options (sauteed mushrooms anyone?). Highly recommended.
Serves 2
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| photo from sitkasalmon.com |
One portion white fish fillet (12 to 14 ounces), such as lingcod, pacific cod, sablefish, or rockfish, cut into 2 pieces
1 tablespoon neutral oil, such as canola or grapeseed, plus more for brushing
1 teaspoon Creole spice blend or paprika
Salt and freshly ground black pepper
½ cup quick-cooking grits
½ cup (loosely packed) shredded sharp cheddar cheese
1 cup (tightly packed) baby spinach, coarsely chopped
2 tablespoons unsalted butter, divided
¼ cup dry white wine
1 scallion, white and green parts, thinly sliced
SEASON THE FISH
Pat the fish dry with paper towels and brush with oil. Rub the Creole seasoning and a pinch of salt and pepper all over the fish.
MAKE THE CHEESY GRITS
In a small saucepan over high heat, bring 1¾ cups water to a boil. While stirring, gradually add the grits and a generous pinch of salt. Reduce the heat to low and cook, stirring occasionally, until thickened and tender, 5 to 7 minutes. Remove from the heat and stir in the cheese, spinach, and 1 tablespoon butter. Cover to keep warm.
COOK THE FISH
Meanwhile, in a medium nonstick skillet, heat the oil over medium heat until shimmering. Add the fish and cook, turning once, until golden and cooked through, 2 to 3 minutes per side depending on the thickness of the fillet. Transfer to a plate.
MAKE THE SAUCE
Return the skillet to medium heat, add the wine, and cook until slightly reduced, 30 seconds to 1 minute. Add the remaining butter and swirl the pan until melted. Season with salt to taste.
SERVE
Spoon the grits onto plates, dividing evenly. Top each with a piece of fish and half of the sauce. Garnish with the scallions and serve.
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