Week of April 11th

Last week was spring break and we didn't have much of a formal menu. We actually ate out much of the week, so I'm making sure we just eat out of the freezer and pantry this week!

Monday
Empanadas
Corn, Black Bean and Red Bell Pepper Salad

Tuesday
Fish Sticks
Sweet/Yellow Potato Fries
Bell Pepper Slices

Wednesday
Shrimp Noodle Soup

Thursday
Crockpot Country Ribs
Fingerling potatoes
Roasted Cauliflower

Friday
Who knows!

Empanadas

Dough:
2 cups Masa
1/4 flax meal
3 T Greek yogurt
1 1/4 cup water



Emeril's Filling:
1 lb. ground pork
1 t ground cumin
1 t cinnamon
1/4 t oregano
1/4 t crushed red pepper
1/2 c chopped yellow onion
1 T minced garlic
3 T tomato paste
2 T cider vinegar
2 T brown sugar
1/4 C currants
1 T capers

Combine spices with ground pork and then saute. Add onion and garlic. Then add everything else and combine well. Add about a cup of water and let simmer for 15 minutes. Cool before putting in the dough. (I had some frozen from our last empanada making, so it was a very quick process tonight).
Mix the masa and flax meal, add the yogurt and then slowly add in the water. You may need more or a little less depending on just about anything :) I only use my hand to mix this to make sure I'm aware of the constancy the whole time.

Corn, Black Bean and Red Bell Pepper Salad

1 C corn
1 can rinsed black beans
1/2 red bell pepper, chopped
1/4 C chopped cilantro
3 chopped green onions

Dressing:
1 t cumin
1 t oregano
1/4 t cayenne
1 t salt
2 T lime juice
6 T oil


Fish Sticks
thecavegirldish.com

1 lb white fish filets (I used rock fish)
2 eggs
1 cup almond meal/flour
1/8 cup shredded unsweetened coconut
1/2 tsp Old Bay (or any spices/herbs of your liking)
dash sea salt
2 tbsp olive oil
2 tbsp coconut oil

Prep your fish filets by cutting them into 1 inch strips. (You can slice along the lines of the filets to give you a guide.) In a shallow, flat bowl, whisk your eggs. On a separate plate, combine almond flour, coconut flour, shredded coconut, spices and dash salt. You can just mix them on the plate with a fork.

In a large pan, heat olive and coconut oils over medium/medium high heat. Make sure the heat is not so high that the oil begins to smoke.

Take your prepped fish sticks and coat in egg, then dredge in your flour mixture. Place in the heated pan, one stick at a time. Don't crowd the pan - allow a little room between the fish sticks. Let the sticks fry for a minute on each side, and when nicely browned, pull them from the pan and set on paper towels or a brown paper bag to soak up excess oil.


Shrimp Noodle Soup

1 pound Shrimp, Cooked Deveined
Grated Ginger, About 2 Inches
2 cloves Garlic, Minced
4 whole Green Onions, Sliced
8 Dried Mushrooms (soak in boiling water for at least 30 minutes)
1-½ cup Sugar Snap Peas
1 can Baby Corn, 15 Oz
1 can Bamboo Shoots, 5 Oz
2 Tablespoons Vegetable Or Canola Oil
2 dashes Toasted Sesame Oil
4 cups Fish Stock (I have some in the freezer)
2 Tablespoons Soy Sauce
1 whole Lime
1 package Rice Noodles, 6 Oz

Peel and grate the ginger, slice the reconstituted mushrooms and cut other veggies into bite sized pieces.

Heat 2 Tablespoons of canola oil in the skillet, add ginger and garlic and saute for about 3 minutes. Add mushrooms, sugar snap peas and sesame oil. Saute another 2 minutes or so. Add the stock and 2 Tablespoons of soy sauce wait until it boils. Add shrimp, baby corn, bamboo shoots and squeeze in the juice from half of a lime.

Add noodles and cook for the time listed on the package. Serve in bowls topped with chopped green onions.

Crockpot Country Ribs

1/4 cup lightly packed brown sugar
1 cup soy sauce
1/4 cup sesame oil
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon Sriracha hot pepper sauce
6 boneless country-style pork ribs

I'm going to marinate these overnight and then throw them in the cockpot in the morning for about 8 hours. We'll see how it goes :)