I desperately want to get back into meal planning but in Sicily its difficult. If I purchase out in town what is in season is constantly changing. I have more success using the best, most fresh products if I buy them first and then figure out what to do with them (hence the concoction method). I only have marginally better success if I go to the Commissary on base. Counting on what they should or usually have in stock is foolish. It seems like every time I meal plan and go in with a specific list for a specific set of recipes at least one critical ingredient can't be found. That might be a slight (very slight) exaggeration but the frustration is real.
This week however, I decided to try again using recipes I've been collecting. After looking over the ingredients I was fairly certain I would find what I needed. Fingers crossed I headed to the store and found most of the necessary products.
Last night I made Posole. It was fantastic! If you want to make it yourself here is the recipe:
Adapted from Cooking Light
This Mexican stew is topped with shredded cabbage, sliced radishes, cilantro, and lime wedges.
- 1 tablespoon olive oil
- 1 canned chipotle chile in adobo sauce
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped carrot
- 2 tablespoons minced garlic
- 2 teaspoons chili powder
- 2 cups shredded chicken
- 3 cups fat-free, less-sodium chicken broth
- 1/2 cup tomato puree
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15.5-ounce) can white hominy, drained
Heat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder), and sauté 5 minutes or until tender. Add remaining ingredients, and bring to a simmer. Cover and cook 45 minutes or until slightly thick, stirring occasionally.
Tonight's dinner was also delicious, Crispy Fish with Tomato & Leek Saute. It was nice and light and will definitely make its way to my table again.
Crispy Fish with Tomato and Leek Saute
Adapted from Real Simple
- 1 slice white bread, torn into pieces
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 2 tablespoons olive oil
- 4 6-ounce pieces tilapia or striped bass fillet
- 1 tablespoon Dijon mustard
- 2 leeks (white and light green parts), cut into half-moons
- 2 cloves garlic, chopped
- 1 pint cherry tomatoes, halved
- kosher salt and black pepper
- Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form.
- Place the fish on a baking sheet. Spread the mustard on top and sprinkle with the bread crumbs. Bake until the fish is opaque throughout, 10 to 12 minutes.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the leeks, garlic, and 1/2 cup water. Cook until tender and the liquid has mostly evaporated, 4 to 5 minutes.
- Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the fish.