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| Tomatoes on the Vine |
You say tomato I say tomato ... it doesn't matter how you say it when you have them covering your windowsill, filling the bowls on your counter and stuffing your veggie drawer! Tomato season has arrived and is in full force! Needless to say we are incorporating these red juicy fruits throughout the week! They will find themselves on top of our sandwiches, roasted in a creamy soup and diced up as is for a fresh marinara that is so simple and so easy it will knock your socks off ... or your flip flops as it is too hot for shoes and socks!
You know the saying - "You learn something new everyday" - or at least we should to keep our minds fresh - I learned last week that August is National Sandwich Month! And yeah ... we must pay homage to the creation that is so versatile and loved by those of all ages! Whether you love PB&J or baloney and cheese (you know who you are) everyone loves a good sandwich!!! And August is the perfect month to be declared National Sandwich Month - it is too hot to cook and quite frankly with school approaching and the endless lists that need to be completed in the few short weeks of summer that are left we are too tired to cook! But you still want to save money and put something healthy in front of your family at dinner. Solution - the Sandwich! Economical, versatile, and made to order to please every palette.
So how does a Prosciutto, Mozzarella and Tomato Panini sound? Yum right? We are pairing this amazing sandwich with Cream of Roasted Tomato Soup. It was on the menu a few weeks ago. So simple and a great way to use up those little red fruits you find everywhere! And then I couldn't decide - both eggs and bacon are on special this week. Egg Salad or BLTs - Egg Salad or BLTs - What about an Egg Salad BLT sandwich on toasted hearty Italian bread?! YES!!!! To make your dinner hour even smoother, fry up a whole bunch of bacon (on the weekend or when you have the spare time) and save a few slices for Thursday night. Just reheat a couple of the slices in the micro and voila - your sandwich and dinner are ready in no time! We are pairing the Egg Salad BLT with slices of cantaloupe. If by some chance you have leftover prosciutto, wrap a slice around a piece of cantaloupe for a truly divine snack! This makes a wonderful fresh appetizer for those end of summer picnics too! You could also add a shaved piece of parmesan and let's just say you have created a work of art for your taste buds!
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Monday
Prosciutto, Tomato and Mozzarella Panini
Cream of Roasted Tomato Soup
Prosciutto, Tomato and Mozzarella Panini – adapted from Cooking Light
¼ cup of mayo
¼ cup of chopped fresh basil
1 cup of shredded mozzarella cheese
Large tomato sliced
16 thin slices of prosciutto
4 – 8” flatbreads
Slice each flatbread in half to make two half-moon pieces. Combine the basil and the mayo together. Spread on one side of each piece of flatbread. Place the shredded cheese on one-half and then top with 4 slices of prosciutto and 1-2 slices of tomato. Add more cheese on top of the tomato and top with the other half of the flatbread.
If you have a Panini Press use as directed. If you do not, simple place sandwiches on hot griddle and press firmly with large spatula or heated iron skillet (I call this the homemade Panini Press). You can also use a brick covered in foil. The idea is to flatten the sandwich and heat it through so that the cheese melts and the prosciutto is warmed.
Cream of Roasted Tomato Soup (family favorite and sooooo easy)
1 1/2 pounds of ripe plum tomatoes – about 8 – or use about 4 regular tomatoes
5 T. olive oil
2 minced garlic cloves
1/2 t, dried oregano, crumbled
1/4 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup of heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 T. of freshly grated parmesan cheese, optional
Preheat oven to 475. Halve tomatoes lengthwise (or quarter them if using regular tomatoes) and lay them cut sides down in a jelly-roll pan. Brush generously with 3 T. of the olive oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 - 20 minutes. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until not quite smooth (Leaving chunks and charred black specks)
In a saucepan cook onion in remaining 2 T. of olive oil until translucent. Whisk in tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
Tuesday
Amy’s Famous Marinated Flank Steak (or Top Round)
Roasted potatoes
Steamed Green Beans
Amy’s Famous Marinated Flank Steak (or Top Round) – from one of my college roomies!!
3 cloves of garlic, minced
½ cup of olive oil
½ cup of tomato juice
½ cup of soy sauce
½ cup of brown sugar
½ t. of pepper
1 flank steak or top round cut for London Broil
Mix all ingredients together and place the steak in the marinade in a zip lock bag or a glass-covered dish for 8-24 hours. This is easily prepared the night before.
Heat the grill and place the steak on the grill for about 10 -12 minutes per side or until desired temperature. Remove from the grill and let rest at least 5 minutes before slicing against the grain into nice thin slices.
Roasted New Potatoes
3 lbs. of new potatoes cut into quarters or bite size pieces
¼ cup of olive oil
Kosher salt, pepper and rosemary to taste
Preheat oven to 450°. Combine all of the ingredients together and toss so that the potatoes are evenly coated. Spread out onto a jelly roll pan and roast in the oven for about 20-30 minutes. Stirring at least twice during the cooking process.
Wednesday
Fresh Marinara with Pasta
Tossed Salad
Italian Bread
Fresh Marinara with Pasta – adapted from Food Network
4 ripe tomatoes, seeded and diced
4 cloves of garlic, minced
½ cup of olive oil
1 T. balsamic vinegar
¼ t. red pepper flakes
¼ cup of chopped basil
1 pound of pasta – your choice but penne would be perfect!
Cook the pasta according to the directions until al dente.
While the pasta is cooking, combine all of the ingredients in a large bowl. Let sit until the pasta is finished. Add the cooked pasta to the bowl of ingredients and stir to combine. Season with salt and pepper to taste. Serve with fresh parmesan cheese.
Thursday
Egg Salad BLT’s
Chips
Sliced Cantaloupe
Egg Salad BLT’s – adapted from Cooking Light
1/3 cup of mayo
3 green onions, thinly sliced
2 t. of Dijon mustard
½ t. of black pepper
8 hard-boiled eggs
8 slices of Italian bread, toasted
4 slices of bacon, cooked and cut in half crosswise
8 slices of tomato
Lettuce leaves
Combine the mayo, onions, Dijon, and pepper in a medium bowl. Coarsely chop the eggs and add the eggs to the mayo mixture. Stir gently to combine. This can be made ahead of time – early in the day or the day before.
Assemble your sandwich with the egg salad, slices of bacon, tomato and lettuce.
Friday
Steak and Onion Pizza
Salad
Steak and Onion Pizza
1 large onion, sliced
1 T. olive oil
Leftover slices of steak from Tuesday
2 T. mayo
1 ½ t. of horseradish
Pizza crust- pre-baked
½ cup of shredded mozzarella cheese
Preheat the oven to 400°.
In a large skillet heat the oil. Add the onion and sauté until the onions begin to caramelize. Remove from the heat and set aside. Combine the mayo and horseradish and spread on the pizza shell. Top with the onions and slices of steak. Add the shredded mozzarella cheese. Place the pizza in the oven for about 10 minutes or until the crust is crispy and the cheese has melted.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Fresh Basil
Tomato (6) – GE special on regional veggies
Plum tomatoes (8) or regular tomatoes (4)- GE special on regional veggies
Garlic – lots!
Onion – 1 small and 1 medium
3 lbs. of new potatoes
Green beans – GE special on regional veggies
Salad – bagged salad on special but also red and green leaf lettuce
Green onions
Lettuce for sandwiches
Cantaloupe – GE special
Deli
16 (or more depending on your budget) slices of Prosciutto – GE special on Citterio Fresco Italian Meats – may include Prosciutto – could use any thin sliced ham
Flatbread
Parmesan cheese – GE special on DiGiorno Cheese cups
Italian bread – GE special $1.99
Pizza Shell – pre baked preferred
Spices/Oils/Vinegars/Condiments
Mayo – GE special on Hellmann’s 2 for $6 – do not need to buy both to get special
Olive oil
Oregano
Basil
Black pepper
Sugar
Brown sugar
Tomato juice (only ½ cup – look for individual can to reduce waste. V8 will work too)
Rosemary – fresh if you got it!
Balsamic vinegar
Red pepper flakes
Dijon mustard
Canned Goods/Ethnic Foods/Dry Goods
Chicken broth
Tomato paste
Soy sauce
Pasta – 1 lb. any shape but penne would be best! – GE special on GE brand $1/box
Seafood/Meat Case/Butcher
Bacon – GE special on GE brand or Oscar Mayer
Flank Steak or Top Round cut for London Broil – GE special on Top Round BOGO Free
Frozen Foods
Dairy
Shredded mozzarella cheese – GE special on Kraft 5 for $10
Heavy cream
Eggs – GE special 5 for $5
Horseradish
Bread
Misc.
Red wine
Chips – GE special on GE brand
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