Autumn Apple Cake and Last Night's Dinner

It's Tuesday and I've remained grocery store visit free for the week. Seriously, I feel like I'm part of a grocery-store-a-holics anonymous program. My wallet feels fatter, our pantry less cluttered, and our nights free of the "what's for dinner?" debate that so many of you share.

{If only solving our economy's woes were as easy as meal planning.} *sigh*

Here's a recap of this week's meals:

• Sunday - Creamy Seafood Risotto see post below
  
• Monday - Asian Stir Fry (usually made on the go, sans recipes)

• Tuesday - Italian Goat Cheese Fritatta post to come
• Wednesday - leftovers may end up cooking. We eat too much & don't have leftovers
  
• Thursday - Jamie Oliver's le migliori polpette di tonno, the best tuna meatballs
• Friday - eat out downtown
  
• Saturday - I can't plan that far ahead

The stir fry came together very quickly and it's always one of my favorites to start off a week. Like I mentioned I don't really use a recipe so it comes out a little differently each time. I used shrimp, chicken, zucchini, broccoli, snow peas and cold Jasmine rice seasoned with soy sauce, oyster sauce and kecap manis. Throw it all together in a wok and taste as you go!

So as not to leaving you hanging sans recipe today, I also made an (unplanned) Autumn Apple Cake that required no additional trips to the store. Chock full of raisins (I added extra) and fall's favorite fruit, apples, this cake is tender, sweet and perfect for the fall.


Like Grace, I have a slight obsession with cinnamon and tripled the amount of called for in the original. Do it. Don't be afraid.

It's delicious! As usual, hubby and I scarfed this down way to fast. Good thing we're active people.

For those of you who mentioned you've been meal planning forever, kudos! I admire your organization and discipline.

For those of you who like to live by the seat of your pants, I'm enjoying my brief grocery store respite, but I'm sure I'll be with you in no time. I just feel so organized. That in itself will probably end this streak.

I suppose meal planning is as difficult as solving our economy woes.

Autumn Apple Cake
adapted from Cooking Light

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup granulated sugar (use baker's sugar if you have it on hand)
5 tablespoons butter, softened
1 teaspoon pure vanilla extract
1 large egg
1/2 cup milk
1 1/4 cup finely chopped and peeled sweet apple (about 1 large Gala or Pink Lady)
3/4 cup raisins
1 teaspoon powdered sugar

1. Preheat oven to 350
2. Coat a 9 inch round cake pan with cooking spray. Dust with flour and shake to coat evenly.
3. Spoon and level flour into measuring cups. In a small bowl, combine flour, baking powder, salt and cinnamon with a whisk.
4. Place softened butter and granulated sugar in a mixing bowl and beat until well blended. Beat in vanilla and egg.
5. Beat in flour mixture alternately with milk, beginning and ending with flour.
6. Fold in apple and raisins
7. Pour batter into pan and bake at 350 for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool 10 min on a wire rack. Carefully remove from pan and sprinkle with powdered sugar once cool.

Creamy Seafood Risotto with a little forethought for the week

I did it! After my last post about disorganization in the kitchen, I've decided to take some initiative and plan out meals for the week. I know many of you probably already do this, but for me this is a huge accomplishment. For some reason, I find it challenging to commit to what we'll be eating each day of the week.

What if I "schedule" tacos for Wednesday night, but Wednesday rolls around and that's the last thing I want to eat? Whatever happened to living on the edge? Ahh, cheers to growing up.

Well, for one I usually end up going to the grocery store just about everyday for just one more ingredient. During each of those trips, I typically add three to four unplanned grocery items and obviously, this becomes a costly dilemma. Though some choose not to believe it, we're in a recession, folks and it ain't pretty. {Pardon my folksy talk.}


I started off this week's meal list with a Creamy Seafood Risotto packed with jumbo shrimp, calamari and bay scallops with a touch of color from saffron. Arborio rice simmers in a mixture of broth and clam juice - risotto style, requiring a lot of stirring and a little bit of patience. All in all, this dish is not too time consuming if you don't mind standing by the stove. Before serving, cream adds a rich touch and binds the flavors and ingredients together. I wavered about adding the cream at the last minute, hoping to save some fat and calories, but I highly suggest you go for it. Some things in life are worth it, and this is one of them.

Lastly, I adapted this recipe from October's Cooking Light that had a feature about meals for two. Hubby and I quickly realized we must have oversized portion expectations, because this meal for two could have been bigger. If you're hungry people like us, try doubling the recipe.

Oh, and without further adieu, here is my meal plan for the week:

• Sunday - Creamy Seafood Risotto
• Monday - Asian Stir Fry (usually made on the go, sans recipes)
• Tuesday - Italian Goat Cheese Fritatta
• Wednesday - leftovers
• Thursday - Jamie Oliver's le migliori polpette di tonno, the best tuna meatballs
• Friday - eat out
• Saturday - I can't plan that far ahead

Creamy Seafood Risotto
Adapted from Cooking Light, October '08

2 cups fish or chicken broth
1 8 oz. bottle clam juice
2 teaspoons butter
1/8 cup chopped shallots
1/8 cup chopped onion
1/2 cup uncooked Arborio rice
1/8 teaspoon saffron threads, crushed
1 tablespoon fresh lemon juice
1/2 cup grape tomatoes, halved
4 ounces large shrimp, peeled and deveined
4 ounces bay scallops & calamari rings
2 tablespoons whipping cream
Chopped fresh parsley for garnish

1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Spray a large saucepan with cooking spray. Melt butter in pan over medium heat. Add shallots & onion to pan and cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. If the liquid is cooking off too quickly, turn the heat down a little.

3. Stir in tomatoes; cook for 1 minute. Stir in shrimp, calamari and scallops; cook for 4 minutes or until seafood is cooked through, stirring occasionally. Remove from heat and stir in cream. Sprinkle with parsley, and serve with toasted bread.

Asian Cucumber Quinoa Salad, attempt #2

Though I tend to be quite organized in most facets of my life, I am a little bit of a trainwreck when it comes to cooking. Like Leslie from Hungry Housewife, I lose recipes, omit ingredients (not on purpose) and leave the kitchen looking like a disaster zone once I've completed a meal.

I whipped up this salad one day after I decided I needed to eat healthier. One too many late night Papa John calls will do that to you. I blame the booze, not my good judgment.

Once I had thrown together a mish-mosh of veggies, grains and seasonings, gobbled down a spoonful and patted myself on the back for a job well done, I just as soon cursed myself, realizing that I hadn't written down a single thing that went into the bowl. Bad blogger!

After another somewhat unhealthy streak of meals, I recreated my quinoa salad and diligently noted each tablespoon, teaspoon and cup that went into this hearty and tasty salad. I love the taste of sesame oil, but if you're not a fan I'd suggest using a little bit less as sesame oil tends to dominate the flavors. Otherwise, dig in like you've been eating too many sweets, pizza, and bread (ahem, ahem...speaking to myself). Quinoa salad is good for you!

As I'm working on getting more organized, I decided I also need to start petitioning Santa Claus for a Lowel Ego light. I took these photos on an overcast day and I hope they don't look too gloomy!

Have a good side dish? Check out October's Monthly Mingle, Sensational Sides, hosted by Ruth and Meeta.

Asian Cucumber Quinoa Salad

Dressing:
1/4 cup rice wine vinegar
2 tablespoons golden brown sugar
2 tablespoons fish sauce
1 tablespoons toasted sesame oil (if you're not a huge fan of sesame oil, I'd suggest using 2 tsp)
1/2 teaspoon hot chili paste with garlic
1 teaspoon grated peeled fresh ginger

Salad:
1 cup quinoa, rinsed well
salt
1 tsp of olive oil
1.5 cups peeled, chopped cucumbers (seeds removed)
1/4 cup shredded carrots
1 cup grape tomatoes, cut in half
1/4 cup chopped fresh cilantro
1 tsp toasted sesame seeds

1. Combine all ingredients for dressing in a medium sized bowl. Whisk well and allow to stand
2. Place rinsed quinoa and 2 cups water in a medium saucepan. Add a dash of salt and olive oil. Bring to a boil and reduce heat to a simmer. Cover and cook for 15 minutes. Allow quinoa to cool.
3. Combine vegetables in a large bowl. Drizzle with approximately 1/2 of the dressing.
4. Add quinoa and gently stir.
5. Drizzle salad with additional dressing to taste.
6. Sprinkle with sesame seeds.