Quick and Easy, May 30 – 31

We are in the middle of high school finals and baseball playoffs. Life is a bit crazy around here and I’m trying to stay afloat. My high school kid is done with his day before I even have a chance to get a second cup of coffee….

I’m in desperate need for some quick and easy dinners. The Chimichurri Skirt Steak and the Chicken Skewers are the perfect answer to my crazy and hectic schedule. They take 30 minutes start to finish and yet they are so delicious!

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THE MENU

Wednesday: Chimichurri Skirt Steak, Lemony Pasta Salad

Thursday: Chicken Skewers, Couscous Salad

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SHOPPING LIST

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

Meat Department

1. 2 lbs. Skirt Steak
2. 2 lbs. Chicken cutlets

Produce Department

1. 2 yellow onions
2. 12 garlic cloves
3. 2 Roma tomatoes
4. 2 scallions
5. 1 avocado
6. 1 red bell pepper
7. 1 zucchini
8. 1 bunch parsley
9. 2 bunch cilantro
10. 1 bunch fresh oregano (about ½ cup)
11. 5 lemons
12. 5 lime

Pasta, Rice and Grain Aisle

1. 1 box bow tie pasta
2. 1 cup couscous

Dairy Aisle

1. 1 cup crumbled feta cheese

Canned Goods Aisle

1. 1 can corn (I use the low sodium kind)
2. 1 can black beans (I use the low sodium kind)

Dried Fruit and Nuts Aisle

1. 1 cup sunflower seeds

Herb, Seasoning, and Condiment Aisle

1. Garlic olive oil
2. Red pepper flakes
3. 2 Tablespoons ground coriander
4. 2 Tablespoons ground cumin
5. 1 Tablespoon paprika
6. 1 Tablespoon minced ginger
7. Dash Chili powder

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.

Miscellaneous

1. Wooden Skewers

Pantry Staples

A list of must have items in every kitchen.

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WEDNESDAY

Chimichurri Skirt Steak, Lemony Pasta Salad

Serves 4

PREPARATION

Chimichurri Sauce

1. Peel the onion and cut into fourth
2. Add to a food processor
3. Peel and add the 6 garlic cloves
4. Pulse until finely chopped
5. Add the bunch of parsley
6. Add ½ of the cilantro bunch
7. Add oregano bunch
8. Pulse a few times until the herbs are finely chopped
9. Add ½ cup olive oil
10. Juice 1 lime and add
11. Add 1 teaspoon salt
12. Add red pepper flakes to taste
13. Pulse briefly until all ingredients are just incorporated
14. Transfer to a small bowl
15. Serve alongside the Skirt Steak

Lemony Pasta Salad

1. Boil a large pot of water
2. Add 1 teaspoon of salt
3. Cook the pasta according to direction
4. Drain and transfer to a large bowl
5. Dice 1 avocado and add to the bowl
6. Seed and dice 2 Roma tomatoes (Seed a tomato simply means to take out the inside and just use the outer part of the tomato. This will ensure the pasta will not turn out soggy)
7. Add to the bowl
8. Wash and thinly slice 2 scallions
9. Add to the bowl
10. Chop remaining ½ bunch cilantro and add to the bowl
11. Add 1 cup crumbled feta cheese
12. Squeeze 3 lemons and add to the bowl
13. Add 1/3 cup garlic olive oil
14. Gently mix all ingredients
15. Add salt to taste
16. Serve with the Chimichurri Skirt Steak

Tip: While the pasta is boiling, prepare all the ingredients. Just toss it into a large bowl and add the pasta once it is drained.

Tip: Before you grill the Skirt Steak, marinate the chicken skewers for tomorrow’s meal. It will only take you 5-10 minutes.

Skirt Steak

1. Heat the grill on high
2. Salt the Skirt Steak and rub all over with olive oil
3. Place the Skirt Steaks onto the hot grill and lower heat to medium
4. Sear on both sides for about 3-5 minutes each depending on our desired meat temperature
5. Consult the Meat Temperature Chart for your desired meat temperature
6. Transfer onto a platter, spoon some of the Chimichurri Sauce on top
7. Serve with the Lemony Pasta Salad and the rest of the Chimichurri Sauce

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THURSDAY

Chicken Skewers, Couscous Salad

Serves 4

PREPARATION

Chicken Skewers

Tip: The chicken skewers have to be marinated the night before.

Marinade:

1. Peel and quarter 1 yellow onion
2. Place into a blender of food processor
3. Peel and mince 6 garlic cloves
4. Juice 2 lemons and add
5. Add ¼ cup olive oil
6. Add 2 Tablespoons ground coriander
7. Add 2 Tablespoons ground cumin
8. Add 1 Tablespoon ground paprika
9. Add 1 Tablespoon minced ginger
10. Blend all the ingredients and transfer to a zip lock bag
11. Wash the chicken cutlets in water with a splash of vinegar
12. Pat dry the chicken cutlets and add to the zip lock bag
13. Make sure the chicken cutlets are coated with marinade all over
14. Seal the zip lock bag air tight and place it into the refrigerator overnight

Tip: Fill a rectangular container that is big enough to hold the wooden skewer with water. Place the wooden skewers into the container and soak until ready to use

Tip: Prepare the Couscous salad before you start the chicken skewers

Skewers:

1. Preheat the gas grill on high
2. Threat the marinated chicken cutlets onto pre-soaked skewers
3. Salt the chicken cutlets
4. Place the chicken skewers onto the grill
5. Turn frequently until the chicken is cooked through and no longer pink inside (about 15 minutes)
6. Serve with the Couscous Salad

Couscous Salad

1. Boil 1½ cups of water in a medium sauce pan
2. Add ½ teaspoon salt
3. Add 1 cup couscous
4. Cover the pot with a lid and let it stand for 5 minutes
5. Wash and chop 2 Roma tomatoes
6. Wash and chop 1 zucchini
7. Wash and chop 1 red bell pepper
8. Wash and chop ¼ cup cilantro
9. Drain 1 can corn
10. Drain and rinse 1 can black beans
11. Juice 4 limes
12. Transfer the couscous into a medium bowl
13. Fluff the couscous with a fork
14. Add the 1 cup sunflower seeds, Roma tomatoes, the zucchini, the red bell pepper, the cilantro, the corn, the black beans, and the lime juice
15. Gently fold in all the ingredients
16. Add a dash of chili powder (add more if you like it spicy)
17. Serve with the chicken skewers

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