A Savvy Week: Chicken and Millet

There have been two themes running through my dinner menus lately: simple, light entrees that are full of whole grains, and grilled dishes. This menu gets us out at the grill on Monday and Friday.  Make sure to pour a glass of your favorite beverage to sip while you grill!

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A Savvy Week: Chicken and Millet

Monday: Blackened beef with Thai chile noodles
Tuesday: Spring carrot sauté with olives, garlic and millet, with shrimp
Wednesday: Indian butter chicken with basmati rice
Thursday: Thai eggs with millet and arugula 
Friday: Grilled chicken sandwiches with lemon chive aioli  with herb-grilled potato wedges

On Monday:

Make the blackened beef with Thai chile noodles.  If you have time, let the steak come to room temperature before grilling.

Total prep and cooking time: 50 minutes

On Tuesday:

Make the spring carrot sauté.  Cook 1 1/2 cups dry millet in 2 3/4 cups water, instead of the stated 1 cup dry millet.  Set aside one third of the millet for Thursday’s eggs, cover and refrigerate. Use the remaining two-thirds of the cooked millet for the sauté.

Add a few cooked shrimp to each serving of sauté for a little more protein.

Total prep and cooking time: 35 minutes.

On Wednesday:

Break down the chickens.  Set the thighs aside for the butter chicken tonight. Debone the breasts and refrigerate them in airtight containers for the chicken sandwiches on Friday. Freeze the rest of the chicken for stock on a cooler day, or make stock tonight.

Make the butter chicken.  While the chicken is simmering, make some basmati rice: cover 1 cup basmati rice with 1 1/2 cups cold water in a small saucepan, and season with salt. Cover and bring to a boil, then reduce the heat to medium-low and uncover.  Simmer until the water is absorbed, and then remove from the heat.  Allow the rice to rest for 3-4 minutes, then “fluff” it gently with a fork.

Total prep and cooking time: 1 hour, 30 minutes.

On Thursday:

Make the Thai eggs with millet and arugula using the reserved millet from Tuesday.

Total prep and cooking time: 10 minutes.

On Friday:

Make the chicken sandwiches and roasted potatoes while sipping an ice-cold beverage.

Total prep and cooking time: 1 hour.

Grocery List:

7 cloves garlic
4 whole baby bok choy
5-6 Yukon gold potatoes
1 pound spring carrots
3 handfuls arugula
1 1/2 yellow onions
1/2 cup flat-leaf parsley
1/4 cup chopped Thai basil
2 tablespoons chopped scallions or green onions
1 bay leaf
1/2 cup frozen peas
1 lime
1 lemon
1/4 cup fresh cilantro
1 tablespoon fresh mint
1/4 cup fresh chives
3-4 sprigs fresh rosemary
3-4 sprigs fresh sage
1/4 cup pitted calamata olives
1 cup tomato sauce
6 ounces tomato paste
1 1/2 cups dry millet
8 ounces rice noodles
1 cup basmati rice
1 12-ounce, 1 1/2″-thick boneless sirloin steak
2 whole chickens
1-2 handfuls of shrimp
1 cup mayonnaise (store-bought or homemade)
4 large eggs
1/2 cup grated Parmesan cheese
3 teaspoons garam masala
4 Kaiser rolls or hamburger buns

Groceries You Probably Already Have:

2 cups cream
3 tablespoons olive oil
1/2 cup extra virgin olive oil
5 tablespoons canola oil
9 1/2 tablespoons butter
1/4 cup balsamic vinegar
1/4 cup rice vinegar
3 tablespoons red wine
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons sesame oil
1 1/2 teaspoons chile paste
1 tablespoon chile oil
1 tablespoon rosemary
1 teaspoon ground ginger
1 teaspoon chili powder
1 tablespoons smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried red pepper flakes
1/4 cup chopped roasted peanuts
Salt and pepper

 

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