Quick and Easy, May 16 and 17

Yeah! Baseball playoffs are here! The only problem is, one gets short notice to when the games take place. This week’s quick dinner menus are ideal. Each meal takes less than 45 minutes from start to finish. With a baseball playoff game and baseball Awards night on the same day, I need a dinner that

• I can prepare in advance
• that is quick and easy
• that the kids can eat whenever they get home

Wednesday night’s Paprika Grilled Skirt Steak with Kale and Mushroom Farro, satisfies all these criteria. Not only does the Skirt Steak cook quickly, it is delicious at room temperature and an ideal meal for evenings when not everyone can gather around the table at the same time. Best of all, Skirt Steak is a fairly inexpensive cut of meat, compared to steak, and incredible flavorful.

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THE MENU

Wednesday: Paprika Grilled Skirt Steak, Kale and Mushroom Farro

Thursday: Pistachio Crusted Salmon, Couscous, Apple Salad

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SHOPPING LIST

The shopping list is organized according to the grocery store aisles. I hope this makes shopping much easier.

Meat Department

1. 2 lbs. Skirt Steak
2. 1½ lbs. Salmon

Produce Department

1. 1 yellow onion
2. 4 garlic cloves
3. 1 bunch Tuscan kale
4. 1 pound assorted mushrooms
5. 2 lemons
6. 1 bag of your favorite salad greens
7. 1 Fuji apple

Dairy Aisle

1. 6 Tablespoons Butter

Rice and Grain Aisle

1. 1 cup Farro
2. 1 cup Pearl Couscous (also called Israeli Couscous)

Nuts and Dried Fruit Aisle

1. ¼ cup dried cranberries
2. ¼ cup sliced almonds
3. ½ cup Pistachios

Herb, Seasoning, and Condiment Aisle

1. 2 teaspoons paprika
2. 1 jar prepared horseradish

Tip: As you have been cooking for a while, herbs seem to accumulate in the pantry. I have an entire cabinet dedicated to all the different herbs and seasonings I use. Before you go out and buy more of the “same stuff”, check your pantry to make sure you don’t already have it.

Pantry Staples

A list of must have items in every kitchen.

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WEDNESDAY

Paprika Grilled Skirt Steak, Kale and Mushroom Farro

Serves 4

This dish can be prepared in 30 minutes.

PREPARATION

Kale and Mushroom Farro

Farro

1. Boil water in a medium saucepan
2. Add 1 teaspoon of salt
3. Add 1 cup Farro
4. Lower the heat and simmer for 20 minutes or until Farro is soft
5. Drain the Farro and set aside

Tip: While the Farro is simmering, prepare the Skirt Steak

Kale and Mushrooms

1. Dice 1 yellow onion
2. Wash and remove stems from Tuscan kale
3. Cut the Tuscan kale into 2 inch stripes
4. Wash the Mushrooms and slice into ¼ inch slices
5. Heat 2 Tablespoons of butter in a large skillet
6. Add the mushrooms and sauté until browned
7. Set aside
8. Add 2 Tablespoons of butter in skillet
9. Add 1 yellow, diced onion and sauté until soft
10. Add 1 Tablespoon olive oil
11. Add Farro and sauté
12. Add Tuscan kale and sauté until wilted
13. Add Mushrooms and combine
14. Transfer to a bowl

Paprika Grilled Skirt Steak

1. Heat grill
2. Peel and mince 4 garlic cloves
3. In a small saucepan, melt 2 Tablespoons of butter
4. Add the garlic and simmer on low for 3 minutes until garlic is fragrant
5. Add 2 teaspoons paprika and simmer until fragrant
6. Add 1 Tablespoon lemon juice
7. Salt the Skirt Steaks
8. Brush all over with the paprika sauce
9. Grill in high for about 7-10 minutes  (be careful, the Skirt Steak is very thin and cooks quickly)
10. Let it rest for 5 minutes
11. Slice it and serve with the Kale and Mushroom Farro

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THURSDAY

Pistachio Crusted Salmon, Couscous, Apple Salad

Serves 4

PREPARATION

Pistachio Crusted Salmon

1. Preheat the oven to 275°F
2. Brush a small Pyrex dish with olive oil (it needs to be big enough to accommodate the salmon)
3. Ground ½ cup of Pistachio
4. Wash and pat dry salmon
5. Lightly salt and pepper the salmon
6. Place the salmon into the Pyrex dish
7. Combine 3 Tablespoons horseradish and 2 teaspoons olive oil with the Pistachio
8. Cover the salmon with the Pistachio/horseradish sauce
9. Place it into the oven and bake for 15 minutes or until the salmon is done
10. Turn on the broiler and finish cooking until the pistachios turn brown
11. Take it out of the oven and let it rest for 5 minutes

Tip: While the salmon is in the oven, prepare the pearl couscous and the apple salad

Pearl Couscous

1. Prepare according to package instructions

Apple Salad

1. Wash 1 bag of baby green salad
2. Transfer to a salad bowl
3. Wash and dice 1 Fuji Apple
4. Add to the salad
5. Add ¼ cup dried cranberries
6. Add ¼ cup sliced almonds
7. Make the salad dressing: 2 Tablespoons balsamic vinegar, 4 Tablespoons olive oil, 1 teaspoon salt, juice of 1 lemon.
8. Toss the salad

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