Food, places & style.
Life is busy enough without having to plan and shop for healthy easy meals each week. Let us help you with that.
Week 3 Sunday: Monday: Tuesday: Wednesday: Thursday:
Margherita Pizza with Prosciutto Hit & Run Balsamic Chicken Cheeseburgers Vietnamese Beef Salad Chicken and Mushroom Pie
We shop at the Kitchener Farmers’ Market and the supermarket – so we’ve split our list up that way (but if you don’t, just combine it into one list). This plan is for dinner for 2 adults, and you’ll usually get one or two extra servings for lunch the next day. If there is just one of you, we’d just recommend choosing two or three of the meals and just doubling up on your dinners.
Food, places & style.
Market List
Store List −
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Snow peas
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Pizza sauce (we get ours from Vincenzo’s)
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½ red cabbage
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Mozzarella (about 10-12 slices)
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Salad mix
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Hamburger buns (approx. 4)
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7 ripe tomatoes (beefeater)
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Tomato paste (small tube/can)
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2x spring onion
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Puff pastry (frozen)
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8 rashers of bacon
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Chopped peanuts (1/2 C)*
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2x carrots
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Fish sauce*
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600g mince (mix of pork and beef)
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Chili flakes
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1x avocado
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Smoked Paprika
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Grape or cherry tomatoes (1 punnet)
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Breadcrumbs*
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Cilantro, basil, parsley, thyme, chives and mint−
Yeast – bread makers (2 tsp)
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2x cucumbers
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Prosciutto (12 slices)
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2x white onion / 3x red onions
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Sesame oil
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Garlic
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Canola oil* and olive oil*
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3x limes and 1x lemon
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Milk (300ml.)*
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Ginger
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Brown sugar*
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½ dozen eggs
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Chicken Stock (Low Sodium – 400ml)
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White button mushrooms (about 200g)
Balsamic vinegar*
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1 bag of chicken thighs (3 pounds)
Cheddar Cheese (grated -1cup)*
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2x red capsicum and 1x yellow
Lemongrass paste (ok if you can’t find)
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500g steak – any type
Flour (approx. 5 cups.)*
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Worcestershire Sauce*
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Vermicelli noodles*
* You may already have these ingredients from last week or in your pantry
Food, places & style.
List of recipes to use Sunday: Homemade Margherita and Prosciutto Pizza − Recipe: Dough recipe enclosed. − Tips: The dough is super easy to make and is divine. Dough prep takes about an hour all in all (which is why this is a Sunday dish) but it’s a leave it and go do something else kind of job. The recipe is on the following pages and the website has a great video if you need some extra help. But here are a few extra tips: o The water that you add should be the hottest that you can get from the tap. After 10 minutes, if you don’t have a scum on the top from the reaction with the yeast, start again – it won’t rise otherwise. o Once you roll out the dough on your oven trays, add the pizza sauce and then layer on the sliced tomatoes, mozzarella, basil leaves and prosciutto (plus a pinch of salt). Bake in the oven (350F) for about 20 minutes (a little longer if you want your base a little crispier). o Another tip is to lightly dust the oven tray with flour before putting down the dough – for some reason makes it even crispier! Monday: Jamie Oliver’s Hit & Run Tray-baked Chicken and a quick salad − Link: http://www.jamieoliver.com/recipes/chicken-recipes/hit-n-runtraybaked-chicken/ − Tips: We probably don’t need to give you any tips for this one as it is so easy but again we use our chicken thighs so that it’s a little juicier. As a quick side, we use salad mix, tomatoes, red onion and feta. We also mix up a balsamic dressing – using ¼ C balsamic vinegar, 1/3 C olive oil, a squeeze of lemon juice. If its too oily, add more of the others – if it’s too vinegary, add some more oil.
Food, places & style. Tuesday: Chelsea Winter’s Cheese Burgers − Link: http://chelseawinter.co.nz/cheeseburgers/ − Tips: The original recipe calls for beef, but we use a mix of beef and pork mince – as the pork makes it juicier. Once you have added the milk-soaked breadcrumbs to your patty mixture, if you still think the mixture feels too wet add some more breadcrumbs (a teaspoon at a time) to make it a little drier. It should mold to a nice shape and not stick to your hands! We also don’t make the special sauce (so haven’t included it in the recipe list) but you may already have some of the ingredients in your pantry to give it a try. We usually just go for mayo and a bit of BBQ sauce (careful though, lots of sugar in those two!) on a Kaiser from the local bakery for these burgers – the bread just makes all the difference. (The Farmer Buns from the Yeti are the BEST). Give them a quick toast before adding the patties – bliss! Wednesday: Chelsea Winter’s Vietnamese Beef Salad − Link: http://chelseawinter.co.nz/vietnamese-beef-salad/ Tips: We also use a mandolin for the cucumber, carrots and cabbage. It just gets it nice and fine and like a classic Asian slaw. If you don’t have a mandolin – just try and chop everything as finely as possible. And if you do, mind those fingers! Thursday: Chicken and Mushroom Pie and quick salad − Link: http://www.bbcgoodfood.com/recipes/1765/chicken-andmushroom-puff-pie
− Tips: Puff pastry can be found in the frozen section of the store – usually with the dessert stuff. Make sure you don’t get the sweet kind – it has to be buttery savory puff pastry. We have a proper pie maker (like a toasted sandwich maker but for pies)
Food, places & style. but if you don’t you can always line the bottom of a casserole or pie dish with pastry and fill or just do a pastry top! (Although, I like to encase the whole thing – puff pastry is just too darn good to just have on top!). (Also see salad tips above!)
Food, places & style. Pizza Dough recipe from Steve the Bread Guy http://takebackthebread.com/pizza.html Ingredients: 2 tsp yeast 2 cups of warm water 2 tsp salt 2 tbsps olive oil (optional) 2 tbsps vegetable oil 4-5 cups of white all purpose flour. This is basically a white bread recipe that only gets to rise once. Then it gets rolled out into the pizza rounds. Start by placing the yeast into a big bowl with two cups of warm water. The water should be around 105 degrees F, which is just hot enough to hurt when you put your finger in it. If you can't stand it, neither can the yeast. Give the yeast/water mixture a stir, then walk away for 10 or 15 minutes. The yeast is ready when a scum or bubbles form on top. Watch the video to see what it should look like. Next, add the salt and the olive oil. Stir, then gradually add 4 cups of flour. Add it one cup at a time, stirring. By the time you get to the fourth cup, it will get too thick to stir with a spoon. Time to get your hands in there. Put some flour on your hands, and keep adding flour as you start to knead the dough. The dough is kneaded in the bowl by pressing it flat on the bottom, then folding it in half and pressing down, adding flour as you go. The dough shouldn't be too sticky or wet by the time you add the fourth cup. It shouldn't be so dry that new flour falls of in chunks, either. The goal is to have a dough ball that has a silky feel, and which doesn't stick to your fingers much. If you hold it upside down it should keep its shape. The first rise Now it's time for the first and only rise. Take the dough ball out of the bowl, wipe the bowl clean with your hands. It doesn't have to be perfect. Add one tablespoon of the vegetable oil, grease the sides with your hands. Now, place the dough ball into the greased bowl. Cover it with a damp dish towel and walk away for an hour, or until it doubles in size.
Food, places & style.
While you wait for the dough, get your toppings ready. Preheat the oven to 500 degrees F half an hour before you bake the pizza (assuming that the rollout will take 10 minutes the first time you try it). Put the pizza stone into the oven as it preheats. The Rollout Once the dough has doubled, punch it down (deflate it) with your fists in the bowl. To make two medium-sized pizzas, tear the dough ball in half. Leave one ball in the bowl. It's time to flatten out the first one. Spread some flour on a table. Take the dough ball and flatten it against the floured area. I tend to start flattening and spreading it with my hands. The goal is to get a round shape that you can then thin out with the rolling pin. Using the pin, push out from the center in a series of strokes that go in all directions. ( It's easier to see this than to describe it - try watching the video), You want to get the dough down to 1/4 inch thick. Don't worry if it is not perfectly round. The unevenness is part of a real pizza's charm. Next, to make the crust, fold the dough's edges towards the center, pinching them as you go. Go all the way around, folding and pinching, until you have a slight risen edge all the way around. This will rise quite a bit in the oven.