LITTLE ROCK — SUNDAY: The family won’t be able to resist Garlic-Thyme Marinated Flank Steak. In a small bowl, whisk together 1/4 cup canola oil, 3 tablespoons red wine vinegar, 3 tablespoons chopped fresh thyme leaves, 2 tablespoons smoked paprika, 3 cloves garlic (minced) and 1/4 teaspoon ground red pepper (cayenne). Place marinade and 2 pounds flank steak in a resealable plastic bag. Turn to coat. Refrigerate 6 hours to overnight, turning occasionally. Remove steaks; discard marinade. Season steak with coarse salt and pepper. Grill 16 to 21 minutes for medium-rare to medium doneness. Slice crosswise into thin slices. Serve with scalloped potatoes, mixed greens, grilled bell peppers and crusty rolls. Buy bread pudding for dessert. Plan ahead: Save enough flank steak and grilled peppers for Monday and enough bread pudding for Tuesday. MONDAY: Make Steak Tortillas With Corn Salsa and Avocado Cream from Sunday’s leftovers. In a medium bowl, combine 1 (11-ounce) can corn (rinsed), 1/2 cup leftover chopped bell pepper, 2 tablespoons olive oil, 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lime juice and 1/4 teaspoon coarse salt; set aside. In a separate bowl, combine 1 peeled, pitted and coarsely mashed avocado, 1 tablespoon EACH chopped fresh cilantro and sour cream, 1 teaspoon fresh lime juice and1/8 teaspoon coarse salt and mix well. Carve leftover beef into thin slices. Serve beef in warmed corn tortillas topped with corn salsa and avocado cream. Garnish with lime wedges. Add canned black beans. Enjoy fresh pineapple for dessert. TUESDAY: Skip meat and enjoy the unique flavor of Curried Red Lentils (see recipe). Serve with a romaine salad and rolls. Warm the leftover bread pudding for dessert. WEDNESDAY: Treat the kids to Pizza Burgers. Mix together 1 pound ground chicken and 1/3 cup EACH freshly grated parmesan cheese and seasoned dried bread crumbs. Shape into 4 ( 1/2-inch-thick) patties. Cook in an oiled skillet over medium heat for 6 minutes on each side or until cooked through. Top with pizza sauce and shredded mozzarella cheese. Cover and cook 1 minute more or until cheese melts. Serve on toasted English muffins. Add oven fries and celery sticks. Munch on peanut butter cookies for dessert. THURSDAY: Tuna and Bow-Tie Salad (see recipe) is a great low-cost meal. Serve with a lettuce wedge and rolls. For dessert, try red and green grapes. FRIDAY: Make it quick with Reuben Sandwiches for tonight’s meal. Lay 8 slices rye bread on a baking sheet. Spread one side of each slice with a little butter. Turn 4 slices over and spread evenly with prepared Thousand Island dressing; layer corned beef slices, Swiss cheese and canned or refrigerated sauerkraut (rinsed) on top of dressing. Top with remaining bread slices, butter side up. Heat broiler. Broil 4 minutes or until lightly browned; turn once. Serve with pickled beets. Sliced mango is dessert. SATURDAY: Invite special guests for Atlanta friend Jenifer Zeigler’s Amazing Roast Chicken With Red Potatoes (see recipe). Serve Jenifer’s masterpiece with asparagus, a bibb lettuce salad and baguettes. For dessert, serve chocolate mousse. Tip: Buy chocolate mousse mix if you don’t want to make it yourself.
THE RECIPES Curried Red Lentils
1 tablespoon olive oil 1 medium onion, chopped 2 teaspoons chopped garlic 2 teaspoons red curry powder 1 (14-ounce) can vegetable
broth 1 (13 1/2-ounce) can coconut
milk 1/2 cup water 1 pound red lentils, picked
over and rinsed 3 cups fresh cauliflower florets 1 red bell pepper, cored,
seeded and coarsely
chopped 1 medium zucchini, cut into
3/4-inch pieces 1/4 cup chopped fresh cilantro
Heal oil in large saucepan over medium heat. Add onion and cook 5 minutes or until softened. Add garlic and curry and cook 1 minute more. Stir in broth, coconut milk and water. Bring to boil, then add lentils, cauliflower, bell pepper and zucchini. Cover and reduce heat. Simmer, stirring once, 10 to 12 minutes or until lentils and vegetables are just tender. Stir in cilantro.
Makes 6 servings.
Adapted from Woman’s Day magazine
Tuna and Bow-Tie Salad
8 ounces bow-tie pasta 6 tablespoons mayonnaise 2 tablespoons red wine
vinegar 2 tablespoons chopped fresh
basil OR 1 teaspoon dried 1 clove garlic, minced 1/4 teaspoon ground black pepper 2 (6-ounce) cans water-packed tuna, drained and flaked 1 (9-ounce) package frozen green beans, thawed and drained 2 cups grape tomatoes, halved 1/3 cup chopped red onion
Cook pasta according to package directions; drain and rinse with cold water until cool. In a large bowl, combine mayonnaise, vinegar, basil, garlic and pepper. Add cooled pasta, tuna, beans, tomatoes and onion and toss to coat. Let stand 10 minutes and serve. Makes 4 servings.
Jenifer Zeigler’s Amazing Roast Chicken With Red Potatoes
3 to 3 1/2 pounds bone-in, skinon chicken pieces 3 tablespoons olive oil 11/2 pounds small red potatoes, cut into quarters 6 medium shallots, peeled and halved 8 whole cloves garlic, peeled Leaves from 10 sprigs EACH fresh thyme and fresh rosemary 11/2 teaspoons coarse salt Ground black pepper
Trim excess fat from chicken; set chicken aside. Heat oven to 425 degrees. Pour oil into a shallow roasting pan. Place pan in oven while it heats (about 10 minutes). Remove pan; set on heatproof surface. Add potatoes, shallots, garlic, thyme and rosemary. Swirl pan to coat. Add chicken; coat in oil and herbs and arrange skin side up. Sprinkle chicken with salt and pepper. Bake 55 to 60 minutes or until internal temperature is 165 degrees. Serve chicken with vegetables drizzled with pan drippings.
Makes 6 servings.
Susan Nicholson is an Atlantabased cookbook author and registered dietitian. She can be reached by e-mail:
menuplanner@mindspring.com
Food, Pages 33 on 05/30/2012