Category Archives: The Shopping List

Week 23: Spring grilling

So, this week’s theme is “Spring grilling,” and yes, I’m well aware we’re in the full swing of a sweltering summer. Here in SoCal the seasons all blur together — we’re blessed — so really, this is just another trio of grilling recipes for the arsenal.

Chef Brian put this menu together in the beginning of June. While they are spring ingredients, I didn’t have a problem finding the anything, save for morel mushrooms (Whole Foods, Henry’s or the Interwebs are your best bet).

Chef says the menu is all about light ingredients and doing away with marinades and seasonings. Spring, he says, is all about enjoying the natural flavors of food. Here’s the menu:

Week 23, Meal 1: Grilled salmon over fava beans, spring onion and basil topped with parsley and radish salad in lemon vinaigrette

Week 23, Meal 2: Grilled lamb chops over asparagus and morel mushrooms with sherry vinaigrette

Week 23, Meal 3: Grilled Branzino over spring panzanella with lemon-tarragon vinaigrette

Each recipe makes two servings. Continue reading for the shopping list. Continue reading Week 23: Spring grilling

Week 22: Italian grilling

Chef Brian wanted to stick with grilling this week after putting together the menu for Week 21.

Truth be told, Week 22 focuses on Italian-inspired grilling, but the coming Week 23 menu also finds us manning the grill.

It’s just something about finally getting out from the winter haze and getting down to business with some cookout fare. Here’s what’s on the menu this week:

Week 22, Meal 1: Marinated and grilled shrimp tossed in an Italian summer salsa over sliced heirloom tomatoes

Week 22, Meal 2: Marinated and grilled lamb chops over green beans, fennel, and tomato

Week 22, Meal 3: Open faced grilled chicken sandwich with fresh mozzarella and a tomato and olive relish

Each recipe makes two servings. Continue reading for the shopping list … Continue reading Week 22: Italian grilling

Week 21: Get your grill on

I’ve had a craving for grilled meat for like the past month.

Everything I eat, I want it to come searing hot off a grill. For breakfast, grilled anything, but cover it in egg yolk. For lunch, put it in a sandwich. And for dinner, just gimme the meat and I’ll think about that side salad or some roasted veggies.

I’ve also been busier than usual/lazier than usual in the last couple of weeks, so my desire for grilled meat has gone beyond my kitchen and into different restaurants in my area.

Teriyaki? Yes please. Kabobs? Maybe, but I can have those at Nadia’s family get-togethers quite frequently. Finally, I came to the conclusion that 1) Grilled meat from any restaurant is way overpriced and not as good and 2) It’s just easier and healthier to shut up and get my grill on at home.

With that in mind, Chef Brian put together three meals that are both easy to prepare and quick to make. Here’s what’s on the grill:

Week 21, Meal 1: Grilled pork chop with balsamic-glazed cippolini onions, mixed peppers and tomatoes with basil

Week 21, Meal 2: Indian spice marinated chicken breast over curry roasted sweet potatoes and chickpeas with tomato and spinach

Week 21, Meal 3: Chimichurri marinated Flat Iron steak over ancho roasted sweet potatoes, corn, and tomatoes

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. Continue reading Week 21: Get your grill on

Week 20: Two soups and a sangwich

Chef Brian’s been wanting a couple new soup recipes on the blog in recent weeks but the weather has been too warm to really justify it, he said.

But now that the hotter, tail-end of winter has  subsided and spring is  in full swing, there are some lighter spring and summer soups that he thought would be perfect this week. And while we’ve cooked seafood here and there, we’ve yet to have a week where our entire menu comes from the deep blue sea. Here’s what’s on deck, matey:

Week 20, Meal 1: Bouillbaisse with crouton and garlicky yogurt “rouille”

Week 20, Meal 2: Blackened Shrimp Po Boys

Week 20, Meal 3: Andalusian Gazpacho with mixed shellfish

I’m putting this post together at 5 a.m.-ish and I just got super hungry for breakfast, lol. Something with seafood in it …

Continue reading Week 20: Two soups and a sangwich

Week 19: Meatball mania

Here at Fat Dude, Chef Brian has been in the kitchen coming up with ways to break the plateau. We thought low-carb eating might do the trick, and we already started with with Week 18: No-noodles Italian.

We’re back for more carb-lite adventures — this week doing meatballs three ways: In a lettuce wrap, in a soup and in a taco. Check out the craziness:

Week 19, Meal 1: Vietnamese pork meatball lettuce wrap with carrot and cucumber salad in fish sauce and lime vinaigrette

Week 19, Meal 2: Indian spiced lamb meatball soup with kaboucha squash, kale and wild rice

Week 19, Meal 3: Jerk chicken meatball taco with cabbage and pineapple salsa

Our list is good for two portions of each meal (Note: The soup is four portions). I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. Continue reading Week 19: Meatball mania

Week 18: No-noodles Italian

Back before Pizza Week took me like a million days to get through, Chef Brian and I had talked about ways to switch up the food I was eating, as a way to push past the plateau that I was am stuck on.

His first thought was to go low-carb for a week, just to shake things up. With that, we present Week 18: No-noodles Italian:

Week 18, Meal 1: Fennel, black pepper, and parsley crusted ahi tuna over eggplant and pomegranate caponata with pomegranate balsamic drizzle

Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano

Week 18, Meal 3: Baked chicken milanese with arugula, cherry tomatoes, poached egg and crispy prosciutto

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. Continue reading Week 18: No-noodles Italian

Week 17: Pizza party!

Aside from doing burgers on the blog, cooking up healthy pizza has been something I’ve been looking forward to for quite some time.

Chef Brian took a few stabs at perfecting the dough, and about a week ago he emphatically called me to let me know he nailed it.

I was looking forward to preparing it on Monday, but realized that I had the wrong type of yeast in house (I have active, but I need instant), so I’ve been putting it off all week because I’m just so scatterbrained that I keep forgetting to stop by the store.

Wifey Nadia is bringing home the right ingredients, so I’m posting the menu today. We’ll have a post from Chef Brian tomorrow and sometime late this week/early next week I’ll slam through these pizza posts so we don’t get too far behind.

Here’s the menu:

Week 17, Meal 1: Fresh tomato, ricotta, parmesan and arugula pizza

Week 17, Meal 2: Caramelized pear, fontina fontal, prosciutto and arugula pizza

Week 17, Meal 3: BBQ chicken pizza

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. Continue reading Week 17: Pizza party!

Week 16: Quick fix

Note: Weigh-in coming tonight. I’m at 238.7. I gained about 4 lbs. through two weeks of self-sabotage. More on that when I have time to write about it. For now, enjoy the menu:

It’s funny how the week I asked Chef Brian to write a quick-to-make menu was the week I decided to give up on myself.

I had the show “5 Ingredient Fix” in mind when I asked for the menu, and Chef Brian delivered with a menu that keeps things short — though we’re not sticking to five ingredients. We agreed that spices shouldn’t count as ingredients, for the sake of keeping things flavorful.

Here’s this week’s menu:

Week 16, Meal 1: Beef stir fry with snow peas, tofu and shiitake mushrooms

Week 16, Meal 2: Turkey gyro with feta cheese and tzatziki sauce

Week 16, Meal 3: Fennel-crusted salmon over braised fennel, onion and carrot with roasted fingerling potatoes

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. Continue reading Week 16: Quick fix

Week 15: American Classics

I love American food.

Unfortunately, American food doesn’t love me back. Hamburgers, (American) fries, lol, BBQ, hot dogs, meatloaf, anything smothered in cheese, etc. certainly helped put me on the path to obesity.

My original idea for Fat Dude on a Diet was to cook up healthy versions of American fare that I found on the Internet. Thankfully, Chef Brian joined ranks to add some professional clout to this blog (alas, I can write, but I can’t write recipes) and finally he’s putting The Fat Dude treatment on a handful of classic American dishes. Here’s the menu:

Week 15, Meal 1: BBQ chicken with Dijon potato salad

Week 15, Meal 2: Turkey meatloaf with pan-roasted fingerling potatoes and green beans

Week 15, Meal 3: “Fried” chicken with collard greens and ham hock

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. The amount listed is usually enough for four portions — that definitely goes for the Dijon dressing on the potatoes this week, FYI.

Anyways … to the list.

Continue reading Week 15: American Classics

Week 14: Food to get you in the mood

Wifey Nadia wanted to celebrate Valentine’s Day all week, so she asked Chef Brian to put together a menu with such a theme.

“Most of the time, Valentine’s Day is all about decadence and how much money you can spend,” Chef Brian said, while pondering the dishes that would eventually make up the menu.

Going out for V-Day is an all-out rip off, as my friend and Farmers Market buddy Dave Lieberman can tell you, so with that in mind, we set out to tackle this Hallmark holiday the right way.

“First, i thought about all red food, but that gets a little much,” Chef Brian said. “Then I thought about shaping foods like hearts and shit, but I am really not into that.”

“Then it hit me,” he said. “What is the real point of Valentine’s Day? To show how much you love your partner. What better way to do that then to let the food help you get in the mood!”

And just like that, Week 14: Food to get you in the mood, featuring lots of aphrodisiacs, was born:

Week 14, Meal 1: Tarragon-crusted tuna over roasted beets with tangerines, beet greens and orange vinaigrette with blood orange yogurt (Aphrodisiacs: Tarragon, tuna, beets, champagne)

Week 14, Meal 2: Steak and eggs with purple potatoes and asparagus (Aphrodisiacs: Egg, asparagus)

Week 14, Meal 3: Whole wheat spaghetti Pomodoro with turkey meatballs and shaved Parmesan (Aphrodisiacs: Turkey, ricotta cheese, tomato, red wine, basil, rosemary)

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. The amount listed is usually enough for four portions.

The shopping list is after the jump. Continue reading Week 14: Food to get you in the mood

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