LITTLE ROCK — SUNDAY:
Make the day special for the family with grilled sirloin steaks for dinner. Pair the steaks with colorful Edamame, Red Pepper and Ginger Salad (see recipe). Alongside, add mixed greens and rolls. Enjoy lemon sherbet for dessert.
Plan ahead: Grill 1 pound extra steak and save any edamame salad for Monday.
MONDAY:
For a quick dinner before a night of scary happenings, try Grilled Beef Salad. In a large bowl, combine 1 pound well-trimmed (leftover) steak (sliced in bite-size pieces), 1 package mixed lettuce, a diced avocado and some halved grape tomatoes. Toss with salad dressing. Serve it with leftover edamame and bread sticks.
For dessert, Black Cat Cookies will keep the goblins away.
Heat oven to 350 degrees. In a large bowl, mix 3 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt; set aside. In a large bowl, beat 1 1/2 cups granulated sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy. Add 2 eggs and 2 teaspoons vanilla extract; mix well. Add flour mixture; beat on low until well mixed. Add 4 ounces melted, unsweetened baking chocolate and mix well. Roll out dough on lightly floured surface until at1/8-inch thickness. Cut out cookie “heads” with 2 1/2-inch round cookie cutter. Place on ungreased baking sheets and bake 10 to 12 minutes or until cookies are set. Allow cookies to cool completely.
For frosting, mix 1 (16-ounce) container chocolate frosting with1/2 teaspoon black food coloring. Spread frosting onto cooled cookies. Use assorted decorations to make the cat’s face (such as miniature candy coated chocolate pieces for the eyes, jelly beans for the nose, gum drops for the mouth, licorice strings for the whiskers, and cutout chocolate wafers for the ears). Boo!
Plan ahead: Save some cookies for Wednesday.
TUESDAY
: It’s easy and inexpensive to prepare, so Salisbury Steak With Mushroom Gravy (see recipe) is a perfect entree. Serve it with mashed potatoes, green peas and crusty bread. Add fresh orange sections for dessert.
WEDNESDAY:
Try one of the many choices of frozen vegetable lasagna for tonight’s meal. Add a packaged Italian salad and garlic bread. For dessert, enjoy leftover black cat cookies with peaches.
THURSDAY:
What kid doesn't like meatball subs? Heat 16 refrigerated or frozen (thawed) meatballs in marinara sauce.
Spoon onto toasted submarine rolls. Top with shredded mozzarella cheese. Serve with green beans on the side. For a simple dessert, pears are good.
FRIDAY:
Skip meat for Grilled Portobello Quesadillas. Brush one side of 8 tortillas with olive oil. Place 4 grilled portobello mushrooms on 4 of the tortillas (oiled side out). Sprinkle with grated pepper jack cheese. Top with 4 remaining tortillas, oiled side out. Grill 1 to 3 minutes per side or until cheese is melted and tortillas are crisp. Cut into wedges.
Serve with Corn-Avocado Salad.
Cut the kernels off 3 ears of cooked fresh corn. In a medium bowl, toss with 1 diced avocado, 2 thinly sliced green onions, 1 tablespoon olive oil and a little coarse salt and pepper.
(Both recipes adapted from Real Simple magazine.) Scoop strawberry ice cream for dessert. Plan ahead: Save enough ice cream for Saturday.
SATURDAY:
Make your guests feel special with Shrimp and Pasta With “Alfredo” Sauce and Asparagus (see recipe) on the menu. Add a Boston lettuce salad and baguettes. Top leftover ice cream with warm fudge sauce for dessert.
THE RECIPES
Edamame, Red Pepper and Ginger Salad
1 cup frozen edamame
(soybeans), thawed 1 cup chopped red bell pepper 1 shallot, minced 2 tablespoons crumbled feta
cheese 1 tablespoon minced fresh
ginger 2 tablespoons extra-virgin
olive oil 1 tablespoon balsamic vinegar 1 tablespoon Dijon-style
mustard Coarse salt and pepper to taste
In a medium bowl, combine edamame, pepper, shallot, feta cheese and ginger; toss to mix.
In a small bowl, whisk together oil, vinegar and mustard; pour over vegetables. Toss to coat.
Add salt and pepper to taste.
Makes 4 servings.
Adapted from The Essential Guide to Healthy Healing Foods by Victoria Retelny and Jovanka JoAnn Milivojevic Salisbury Steak
With Mushroom Gravy 1 (0.87-ounce) package brown
gravy mix 1 cup cold water 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 3 tablespoons ketchup,
divided use 1 pound lean ground beef 3 cups sliced crimini
mushrooms, divided use 1 egg 1/4 cup dry bread crumbs 1 teaspoon dried thyme
Place gravy mix in a small bowl; whisk in water. Add onion powder, garlic powder and 1 tablespoon ketchup to mixture;
set aside.
In a medium bowl, combine ground beef, 1 cup finely chopped mushrooms, egg, bread crumbs and thyme.
Shape into 5 ( 1/2-inch-thick) patties. Heat a large nonstick skillet on medium-high. Cook patties 5 minutes; turn once.
Whisk gravy mixture again and add it to skillet, along with remaining mushrooms and remaining ketchup. Bring to boil; reduce heat to low.
Cover; cook 5 to 10 minutes or until gravy has thickened and patties are 165 degrees internal temperature.
Makes 5 servings.
Shrimp and Pasta With “Alfredo” Sauce and Asparagus
1 (13.25-ounce) box angel hair
pasta 1 pound uncooked shelled
and deveined shrimp, tails
removed 3/4 to 1 pound trimmed fresh
asparagus, sliced on
diagonal in 1-inch pieces 1/2 cup whole milk 2 tablespoons freshly grated
parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon crushed red
pepper, or more to taste 1 teaspoon butter 3 wedges soft creamy Swiss
cheese (such as Laughing
Cow)
Cook pasta according to package directions; add shrimp and asparagus the last 3 minutes of cooking. Drain and return to pot.
Meanwhile, in a small saucepan, combine milk, parmesan cheese, garlic powder, red pepper, butter and soft cheese. Cover and cook on low 5 minutes or until cheese melts and sauce has thickened slightly; stir often. Combine sauce with pasta, shrimp and asparagus and serve immediately.
Makes 6 servings.
Susan Nicholson is an Atlanta based cookbook author and registered dietitian. She can be reached by e-mail:
Food, Pages 37 on 10/26/2011