Sara’s Weeknight Meals Season 1

Buffalo Rice
Posted on September 30th, 2011 by Sara Moulton  |  Filed under Episode 201 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 Servings Hands-On Time 25 Minutes Total Preparation Time: 25 Minutes Suggested accompaniment: Tossed green salad Ingredients 1 c long-grain white rice 8 oz boneless skinless chicken breast halves 3 T unsalted butter Kosher Salt 2 T hot sauce 4 oz blue cheese 1 c celery leaves, for garnish Directions:… 1. Bring a large pot of salted water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until it is tender. more »


Grilled Southwestern Pizza
Posted on September 10th, 2011 by Sara Moulton  |  Filed under Episode 120 « Featured Recipe « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 2 medium pizzas… Hands-on time: 15 minutes Total preparation time: 30 minutes plus rising time 1 recipe Food Processor Pizza Dough, divided into 3 balls Olive oil for brushing and drizzling 3 cups grated Monterey Jack cheese 3 scallions, white and 1 inch of the green parts, thinly sliced 1 fresh or Pickled Jalapeno, seeded and thinly sliced 1 teaspoon ground cumin 1 small garlic clove, minced 1 cup shredded grilled chicken and/ or finely chopped cooked chorizo 1 more »


Quick Asparagus Lasagna
Posted on May 19th, 2011 by Sara Moulton  |  Filed under Episode 101 « Featured Recipe « Sara's Weeknight Meals Season 1  |  Submit Comment
This is a recipe for spring, even though you can buy asparagus from South America out of season. Asparagus is tastier if you buy it locally and in season. All the thicknesses are fine with me; from pencil-thin spears to thick stalks. However, I recommend that if the asparagus is thicker than, say, one-third of an inch, you should peel it from right below the tip to the end of the stalk. Break off the woody section of the stems more »


Middle Eastern Pizza
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 120 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 35 minutes plus rising time 1 recipe Food Processor Pizza Dough 1/4 cup pine nuts 3/4 pound ground lamb or beef 1 small onion, finely chopped (about 1/2 cup) 1 medium plum tomato, seeded and finely chopped (about 1/3 cup) 1/4medium green bell pepper, finely chopped (about 1/4 cup) 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 1 tablespoon tomato paste 2 garlic cloves, minced (about 2 teaspoons) more »


Food Processor Pizza Dough
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 120 « Sara's Weeknight Meals Season 1  |  5 Comments
Makes about 4 servings… Hands-on time: 10 minutes Total preparation time: 45 minutes 2 to 2 1/2 cups unsifted, unbleached all-purpose flour One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons) 1 teaspoon sugar 1 teaspoon table salt 1 tablespoon extra virgin olive oil Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade. Add 3/4 cup very warm water (120 to 130 F) and the more »


Cataplana
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 119 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 10 minutes Total preparation time: 30 minutes 8 whole allspice berries 3 tablespoons olive oil 2 large or 4 small dried bay leaves 1/2 teaspoon crushed red pepper flakes 6 cloves garlic, sliced 1 small onion (3 to 4 ounces), cut into 1/4-inch dice 1 small to medium green bell pepper, cored, seeded, and cut into 1/4-inch dice One 6-ounce piece chourico, cut into 16 slices One 14-ounce can whole tomatoes in juice, drained, juice more »


Steamed Black Bass with Ginger and Scallions
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 119 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 35 minutes 2 or 3 whole black sea bass, 1 1/2 to 2 pounds each, gutted and scaled A large thumb-sized piece of fresh ginger 6 scallions, trimmed 1/4 cup vegetable oil Kosher salt or sea salt 1 cup Soy-Ginger Sauce Working Ahead- You can trim the fish and set it up with the ginger and scallions early in the day. Keep refrigerated until ready to steam. Using a sharp more »


Boston Baked Scrod
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 119 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 30 minutes 4 skin-on baby cod or small haddock fillets, about 8 ounces each About 3 tablespoons vegetable oil Kosher or sea salt and freshly ground black pepper 2 ripe medium tomatoes, thinly sliced 1 cup Buttery Crumbs (recipe follows) Adjust an oven rack to the middle position and preheat the oven to 375 F. Brush a baking sheet with oil. Place the fillets skin side down on the sheet more »


Ham, Potato, and Black-eyed Pea Salad with Creamy Garlic Dressing
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 118 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 25 minutes Here’s where the American south (ham and black-eyed peas) meets the classical French (creamy garlic dressing). In truth, anything tossed in this dressing tastes good. Feel free to put it on sauteed shrimp, roast chicken, or grilled vegetables. (It was adapted from a Gourmet recipe for Grilled Quail Salad.) The only ingredients you need to cook here are the potatoes. The rest are waiting for you at the more »


Thai-style Steak Salad with Spicy Mint Dressing
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 118 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 35 minutes Total preparation time: 35 minutes This is a fun summertime meal. I have given instructions for cooking the steak in a skillet, but you could also just throw it on the grill or a grill pan for a little smoky taste. You can either give each person a plate with all the parts to make a lettuce wrap, as I have done here, or set up a platter as part of a buffet more »


Fried Chicken Salad
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 118 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 40 minutes The chicken in this salad isn’t really fried. It’s soaked in buttermilk, breaded, and sauteed. It is, however, evocative of fried chicken. It’s juicy. It’s crispy. It’s delicious – and it’s much less caloric than actual fried chicken. I learned about the tenderizing effects of buttermilk from my Southern viewers, who soak their chicken in buttermilk before dusting it in flour and deep frying it. This recipe calls more »


Ramen in Curry Sauce with String Beans and Ground Pork or Turkey
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 117 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 20 minutes Total preparation time: 20 minutes Use Chinese ramen that is sold in bulk packages, usually 8 or 10 stacked square cakes in each. 1/4 cup vegetable oil 2 cloves garlic, minced 1 large shallot, minced 1 tablespoon curry powder 12 ounces coarsely ground pork or turkey 2 cups unsweetened coconut milk 2 tablespoons fish sauce 2 tablespoons lemon juice 1 tablespoon palm sugar or light brown sugar 3 cups string beans, cut into more »


Cold Soba Noodles with Shiitake and Baby Bok Choy
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 117 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 25 minutes Total preparation time: 25 minutes You can add any protein such as grilled shrimp, chicken, pork, or beef skewers for a complete meal; cold soba means you can prepare this dish ahead of time as well. Grilled protein should be cooked just before serving, however. 4 portions of soba noodles (1-inch in diameter attached with ribbon = 1 portion) 3 tablespoons thin soy sauce 2 tablespoons mirin 1 tablespoon sake 1 teaspoon freshly more »


Pad Thai with Shrimp, Tofu, and Mung Beans
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 117 « Sara's Weeknight Meals Season 1  |  2 Comments
Makes 4 servings… Hands-on time: 30 minutes Total preparation time: 30 minutes This classic dish is easy to prepare at home. With rice noodles be sure to use a nonstick skillet to reduce the amount of oil needed to prevent noodles from sticking together too much. Medium rice stick look like linguini in shape only. 1 cup tamarind concentrate 1/2 cup fish sauce 1/2 cup palm sugar 5 tablespoons vegetable oil 1 small pressed tofu cake, thinly sliced 4 large more »


Duck Confit in an Oven Bag
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 116 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands on time: 15 to 20 minutes Total preparation time: 2 hours 45 minutes 1 1/2 table spoons kosher salt 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme 3/4 teaspoon ground allspice 1 bay leaf, preferably Turkish, crumbled One 5-pound duck, cut into 8 pieces, all fat and skin left on 1 tablespoon all-purpose flour Serves 4 Combine the salt, garlic, thyme allspice, and bay leaf in a small bowl. Mix well and rub the more »