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Video: Mapped-out meals: 4 easy, budget-friendly recipes

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    >>> we're now back at 8:52 with your mapped out weekly meals. food for your family to enjoy. assembling our menu this week, marcela. nice to see you this morning.

    >> thanks for having me.

    >> different ethnic flare?

    >> they all have the mexican flavor but i like to go global because i feed my son, obviously, and it's a good time to get the conversation started with different cuisines and cultures.

    >> why do you like this, tandori chicken ?

    >> you can season it with what you have at home and the flavors you like.

    >> adding to that a little bit of yogurt?

    >> jiginger. everybody loves garlic. cumin and coriander to season it. i love how you step back.

    >> that's all right. give it a shot.

    >> that creates a beautiful little marinade, right?

    >> just like this.

    >> how far in advance do you put the chicken in there?

    >> you can do this a day ahead. the day of there's no cleanup. throw it on the grill, serve it with a grilled pineapple salsa, basmati rice .

    >> for tuesday, if you like.

    >> what's in the marinade here?

    >> olive oil, cilantro, thyme, rosemary. chop it up. add the raw shrimp. for a beautiful presentation. you only want to let that sit for ten minutes.

    >> it will start to break down --

    >> you don't want it to turn into seveche. you stir it with the rosemary sprigs, cook until it's pink and you have beautiful shrimp, lime wedge ready to go.

    >> maybe white rice from the day before?

    >> go around that way. i'll meet you.

    >> you got it.

    >> day number three. beef menu. what do you call this?

    >> albondigas. it reminds me of my mom. onion, celery, carrots. little bit of tomato paste to add some body, sweetness. we add our chicken broth . you guys already have everything prepped and ready to roll.

    >> these recipes are pretty simple for busy people.

    >> they really are. for me it's all about putting food on the table that's really good, do something different every day of the week, flavorful but fun at the same time. add those meatballs into the soup. we can add a couple.

    >> how long do they cook?

    >> ten minutes over low simmer. you don't have to overcook them. you want them to stay nice and soft. once they're cooked add a few more veggies, corn, cilantro, bay leaf . let that cook.

    >> let the corner go in last because otherwise that gets soft and mushy?

    >> yes. you want it to have a little bit of a bite.

    >> and in the final 30 seconds, you have a wild mushroom can a quesedilla.

    >> yes. little bit of thyme, white wine . take those mushrooms, add them to the quesadilla for a great dinner.

    >> natalie, you should have done this segment.

    >> i know.

    >> so good.

    >> thank you so much. by the way, you can find the full shopping list and the recipes on our website at today.com.

    >>> special oscar take three from los angeles and right here

TODAY recipes
updated 2/25/2013 9:42:23 AM ET 2013-02-25T14:42:23

Simplify your weeknight dinner (and grocery) routine by shopping for four meals at the same time. Here, celebrity chef Marcela Valladolid makes wild mushroom quesadillas, rosemary skewered shrimp, cilantro tandoori chicken and beef albondigas soup.

Grocery list:

- 1 pound raw, medium-sized shrimp

-1 4-pound chicken

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- 2 limes

- Pineapple

- 8 tomatillos

- 1 white onion

- 4 chiles de arbol

- 2 serrano chiles

- 1 shallot

- 1 cup chanterelle mushrooms

- 1 cup oyster mushrooms

- 2 medium ears of corn

- 1/2 cup carrots

- 2 stalks of celery

- Tomato paste

- Cilantro

- Thyme

- Fresh ginger

- Ground cumin

- Ground coriander

- Ground chipotle chile

- Dried crumbled oregano

- Bay leaf

Recipe: Cilantro tandoori chicken with pineapple salsa

  • For the pineapple salsa:
  • 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
  • 1/4 cup chopped fresh cilantro
  • 1/2 serrano chile, stemmed, seeded, and diced
  • 1 tablespoon fresh lime juice
  • Pinch of sugar
  • Salt and freshly ground black pepper
  • For the tandoori chicken:
  • 1 1/2 cups plain yogurt
  • 1 cup packed fresh cilantro leaves
  • 4 garlic cloves
  • 1 1/2-inch piece fresh ginger, peeled
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 1 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)

To make salsa:

Prepare grill to medium-high heat. Add the pineapple slices and grill for 2 minutes per side, or until tender and grill-marked. Transfer the pineapple to a cutting board and chop it. Put the pineapple in a medium bowl and stir in the cilantro, serrano chile and lime juice. Season the salsa to taste with sugar, salt and pepper. Serve warm.

For tandoori chicken:

Blend the yogurt, cilantro, garlic, ginger, cumin, coriander and salt in a food processor or blender until smooth. Transfer to a large bowl. Add the chicken and turn to coat. Cover and refrigerate overnight.

Prepare a grill to medium-high heat.

Grill the chicken for 12 minutes per side, or until just cooked through. Transfer the chicken to a platter, top with the salsa, and serve.

Serving Size

Makes 4 to 6 servings

Recipe: Wild mushroom quesadillas

  • For the tomatillo and chile de arbol salsa:
  • 1 tablespoon olive oil
  • 8 tomatillos, husked and rinsed
  • 1/2 white white onion
  • 2 garlic cloves, unpeeled
  • 4 chiles de arbol, stemmed, seeded, and torn into pieces
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground black pepper
  • For quesadillas:
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup chanterelle mushrooms, chopped
  • 1 cup oyster mushrooms, chopped
  • 1 tablespoon thyme, chopped
  • 1/4 cup white wine
  • Salt and pepper to taste
  • 8 flour tortillas
  • 2 cups shredded Monterey jack cheese

For the tomatillo and chile de arbol salsa:

In a large sauté pan, heat the oil over medium-high heat. Add the tomatillos, onion, garlic and chiles. Cook for about 7 minutes until the tomatillo skins are browned.

Carefully peel the garlic cloves and add to blender along with tomatillos, onion and chiles. Add the cilantro and 1 cup water. Process until smooth, about 2 minutes. Season with salt and pepper.

For quesadillas:

In a large, heavy saute pan, heat oil on medium-high heat. Add shallot and garlic and saute until fragrant and translucent in color. Add mushrooms and cook until soft, about 5 minutes. Add thyme and cook for another 2 minutes. Add wine and cook until the liquid is fully evaporated. Season with salt and pepper and set aside.

Heat a griddle to medium-high heat. Heat 1 tortilla, place 1/2 cup of cheese and 1/2 cup of mushroom. Saute mushrooms on top of the tortilla. When cheese begins to melt and the bottom of the tortilla turns golden in color, top with another tortilla and flip, allowing for the other side to cook and turn golden in color. Continue doing the same process for the other 6 tortillas so you end up with 4 stuffed quesadillas. Serve immediately and top with tomatillo and chile de arbol salsa.

Serving Size

Makes 4 servings

Recipe: Rosemary skewered shrimp

  • 15 fresh rosemary sprigs
  • 1/4 cup olive oil
  • 1 1/2 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon dried crumbled oregano
  • 1 teaspoon ground chipotle chile
  • Salt and freshly ground black pepper
  • 1 pound raw medium-sized shrimp, peeled, deveined, tails left intact
  • Lime wedges for serving

Remove the leaves from half of each rosemary sprig. Reserve the sprigs. Chop enough of the leaves to make 1½ teaspoons. (Reserve the remaining leaves for another use.)

Combine the olive oil, lime juice, garlic, cilantro, dried crumbled oregano, ground chipotle and chopped rosemary in a medium bowl. Season the marinade with salt and black pepper to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp on each rosemary sprig.

Heat a heavy large sauté pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or until the shrimp is cooked through. Transfer to a platter and garnish with the lime wedges. Serve immediately.

Serving Size

Makes 4 servings

Recipe: Beef albondigas

  • 1 pound ground beef
  • Salt and pepper to taste
  • 1 egg
  • 1/2 teaspoon dried crumbled oregano
  • 1 tablespoon vegetable oil
  • 1/3 cup white onion, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 serrano chile
  • 1 cup corn off the cob

In a large mixing bowl, mix ground beef, egg, oregano, 1 tablespoon salt and 1 teaspoon pepper by hand until everything is evenly incorporated. Using a spoon, measure 1 tablespoon of meat mixture. Roll to form a meatball and place on a sheet tray lined with parchment paper.

In a heavy saute pan, heat vegetable oil on medium high heat. Add onion and tomato paste. Add carrots and celery. Saute until soft, about 2 minutes. Add chicken broth. Bring to a boil, add albondigas (meatballs), bay leaf, serrano chile, and corn to boiling liquid and cover. Simmer for 30 minutes. Season to taste with salt and pepper. Degrease with a large spoon. Discard the grease. Serve warm immediately.

Serving Size

Makes 6 servings

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