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Video: Map out your meals: 4 simple, flavorful dinners

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    >>> meals with four budget-friendly recipes. the host of the cooking channel's road trip with g. nice to see you. four meals and low budget and good variety. using a couple of ingredients. did you find this a hard challenge?

    >> i did not. i like to shop and like to eat and have consistency. i don't want to have to do it all day.

    >> before weigh start with the stir fry , you put the whole shopping list up. beef stir fry on monday.

    >> it's great because i have the meat and the vegetables and easy to prep and a really great sauce.

    >> you like flank steak ?

    >> it's underrate and it's flavorful and not very expensive. you slice it against the grain. you get the garlic and the meat going. this cooks really quickly. start to finish, it's two minutes. we have the wok and you can use the saute pan at home. soy sauce . plum sauce .

    >> all of it?

    >> yes.

    >> chicken stock . then we have the veggies. carrots, scallions, bamboo chutes, peppers, peppers, peppers. we simply saute it. wok it. that's all you want to do.

    >> you will serve this over jasmine rice ?

    >> yes. that is here and fresh scallions which you slice. you have rice and the stir fry and the veggies. everything you need and it's really, really easy to make as you can see.

    >> it's a good way to start the week. that's monday. we will meet you around the back. salmon on tuesday. you will use salmon later in the week as well.

    >> on thursday. here's what's great about this. i got the salmon and i slice it for this for the secures. i get my veggies. olive oil , okay? i use shallots. a little garlic. artichokes that you have there. sun dried tomato , okay?

    >> the goods thing about salmon is it tastes great.

    >> the bad thing is you know it's there for a week.

    >> for leaves ayling lingering odor.

    >> you see how easy this is. this is one of the things you want to capture. if you have homework and laundry and kids or a busy schedule, this stuff works well because it's really quick. you can buy stuff that is store-bought. artichokes and sun dried tomatoes.

    >> artichokes are really, really good for you. you plate the vegetables and put the salmon on top?

    >> we have that ready. we just grill this. indoor grill.

    >> this time of year most people can do it outdoors. that eliminates that kitchen smell.

    >> that indoor aroma. this is family style.

    >> very nice.

    >> that's tuesday. wednesday we move on to a coat cheese ravioli. more of that plum tomato sauce.

    >> spinach and goat cheese .

    >> if you have not worked with wonton skins, how easy is it?

    >> very easy. my 9-year-old stuffs and folds them and you close it up and drop it in the water. cooks all of two minutes if that long.

    >> that's budget-friendly.

    >> you don't want to make it from scratch. you get the wonton and it's really, really simple. you can stuff it with anything. goat cheese , mushrooms, chicken, whatever you want . we have the micrograins and i like to put a little olive oil .

    >> we have tuesday their and the ravioli for wednesday. on thursday we are going back with the salmon . you have a little left over and you are making screws?

    >> skewers. you skewer it and plum tomato sauce. probably the only thing you get in the can and you saute them and if you want, it goes good with the ravioli and the skewers.

    >> the house smells like salmon for the whole week.

    >> when you walk in, i love salmon .

    >> interesting to see what everybody goes for. forks in hand.

    >> sorry this pasta?

    >> artichokes.

    >> sun dried tomatoes.

    >>> welcome once again to this monday morning. a great group kicking off the workweek and spritzing a little

TODAY recipes
updated 4/29/2013 9:24:06 AM ET 2013-04-29T13:24:06

The host of "Road Trip With G. Garvin" plans out must-try meals for each day of the week with beef stir fry, salmon, spinach and goat cheese ravioli and more.

Grocery list

  • 1 pound beef flank steak, sliced thin
  • Peanut oil
  • Copped garlic
  • 1 small green pepper
  • 1 smalll yellow pepper
  • 1 small orange pepper
  • Bumboo shoots
  • 1 bunch scallions
  • 1/2 cup of julienne or shredded carrots
  • Dark plum sauce
  • 1/4 cup chicken stop
  • 1/4 cup of soy sauce
  • White rice
  • Olive oil
  • 1 1/2 cups diced plum tomatoes
  • 2 cans plum tomatoes
  • 1 fresh basil leaf
  • 1 bottle of white wine
  • Salt, pepper
  • 1 chopped fresh Italian parsley
  • 1 teaspoon unsalted butter
  • 12 ounce Atlantic salmon (no skin)
  • 10 ounce can of artichokes
  • 8 ounce sundried tomatoes
  • 1 pint of fresh micro greens
  • 1 ounce regular olive oil
  • 1 Extra Virgin Olive Oil
  • 8 ounces fresh baby spinach
  • 4 tablespoons goat cheese
  • 1 large egg
  • 1 tablespoon heavy cream
  • 12 wonton wrappers
  • 1 cup cornstarch
  • 8 to 10 (4-inch) wooden skewers
  • 1 pound Atlantic Salmon or sea bass, cod or whitefish
  • Lemon
Recipe: Beef stir fry with plum tomato sauce and jasmine rice (on this page) Recipe: Grilled Atlantic Salmon with Sautéed Artichoke hearts, sun-dried Tomatoes with Micro Greens (on this page) Recipe: Spinach and Goat Cheese Ravioli (on this page) Recipe: Salmon skewers with plum tomato sauce (on this page)

Recipe: Beef stir fry with plum tomato sauce and jasmine rice

  • Beef stir fry
  • 1 pound beef flank steak sliced thin
  • 2 tablespoons peanut oil
  • 2 tablespoons chopped garlic
  • 1 small green pepper diced
  • 1small yellow pepper diced
  • 1 small orange pepper diced
  • 1/2 cup bamboo shoots
  • 1 bunch of scallions, sliced 1 inch thick
  • 1 1/2 cup of julienne (or shredded) carrots
  • 3 tablespoons dark plum sauce
  • 1/4 cup of chicken stock
  • 1/4 cup of soy sauce
  • Hot cooked white rice
  • Plum tomato sauce
  • 1/4 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 1/2 cups diced plum tomato
  • 2 canned plum tomatoes, crushed
  • 1 fresh basil leaf
  • 1/4 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh Italian parsley
  • 1 teaspoon unsalted butter
  • Jasmin rice
  • 1 1/2 cups jasmine rice
  • 1 3/4 cups cold water
  • 1 tablespoon chopped fresh Italian flat leaf parsley kosher salt

Beef stir fry
1.Cut steak lengthwise and then against the grain, making thin strips. Have all the vegetables ready to go.

2. Heat wok over medium heat, add Peanut oil. When oil starts to smoke, add garlic and immediately add beef, moving meat continuously, add peppers, bamboo shoots, scallions and carrots, stirring frequently until heated through. Add soy sauce, chicken stock, and plum sauce, combine thoroughly. and serve over white rice.

Plum tomato sauce
1. In a saute pan heat the olive oil over medium heat. Add the garlic and shallot; saute for 2 minutes. Stir in all the tomatoes. Add the basil leaf followed by the white wine and stir. Season sauce with salt, pepper, and parsley. Finish sauce by stiffing butter until melted.

Jasmine rice
Rinse the rice under cold water until the water runs clear, drain. Place rice and cold water in a large saucepan bring to a boiling. Reduce heat and simmer covered for 20 minutes or until the rice is tender. Remove from heat and let stand for 10 minutes.

Fluff rice with a fork, add parsley, toss with a fork to combine. Season with salt to taste.

Recipe: Grilled Atlantic Salmon with Sautéed Artichoke hearts, sun-dried Tomatoes with Micro Greens

  • 12 oz Salmon (no skin), cut into 3-oz portions
  • 10 oz Artichoke hearts, canned, sliced
  • 8 oz sun dried tomatoes
  • 1 pint fresh micro greens
  • 1 oz Regular olive oil
  • 1 Extra Virgin olive oil
  • 1 Teaspoon diced garlic
  • 1 Teaspoon diced shallots
  • 1 Teaspoon unsalted Butter
  • Kosher salt
  • Fresh Ground Pepper

Start by taking a pastry brush and brush each piece of the fish with the regular oil, then seasoning the Salmon with the salt and pepper. Place the Salmon (flesh side down) on to a medium hot grill or grill pan for three minutes and then turn slightly to the left or right to cross pattern the grill marks for another three / four minutes.

After,turn the Salmon over and move to the lower side of the heat and cook for another five to seven minutes for a perfect medium temperature. Cook the fish ten to twelve minutes for well done.

While the fish cooks, take a medium sauté pan and place on the burner on high heat .Once the pan is hot add half oz of the olive oil and then add the artichokes ,garlic, shallots and the tomatoes and sauté on very high heat then add the butter. season with salt and pepper to complete.


On an oval or rectangular plat, Place 1.5 to 2 oz of vegetables on the plate in fours. Then place one piece of Salmon on top of the vegetables. In a small bowl place the Greens and season with a pinch of salt then place a very small amount atop of each piece of Salmon. Take the EVOO and drizzle over the fish for the taste of the oil.

Recipe: Spinach and Goat Cheese Ravioli

  • 1 1/2 tablespoon olive oil
  • salt
  • pepper
  • 8 ounces fresh baby spinach
  • 4 tablespoons goat cheese
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallots
  • 1 large egg
  • 1 tablespoon cup heavy cream
  • 12 wonton wrappers
  • 1 cup cornstarch
  • 2 teaspoons unsalted butter
  • 1 recipe Plum Tomato-white wine sauce

In a medium skillet, heat 1/2 tablespoon olive oil over medium heat, add the baby spinach and sauté for about one minute or until spinach is wilted. Cool slightly and process in a food processor until finely chopped.

In a bowl, combine spinach, 3 tablespoons of goat cheese, the garlic and shallot, mix well. Set the filling aside, In a small bowl beat the egg and cream together until smooth.

Using a pastry brush, brush egg mixture onto a wonton wrapper (Note: place unused wonton wrappers between damp paper towels to keep them from drying out) Spoon about a teaspoon of the filling in the center of the wonton wrapper. Fold the wonton into the desired shape, triangle a rectangle, pressing the edges with your fingertips to seal, repeat with remaining wonton wrappers and filling. Dredge the ravioli lightly in the cornstarch.

Bring a pot of water to a boil over high heat. Add the remaining tablespoon of olive oil and a pinch of salt. Add the ravioli to the water and cook about 3 minutes or until they float and are tender but not mushy.

With a slotted spoon gently remove the ravioli and place it in a sauté pan, add butter to the pan and stir over medium heat. When the butter is melted, remove ravioli and place on a plate, pour the pan drippings over the top. Serve with Plum tomato white wine sauce. Top with the remaining 1 tablespoon goat cheese and a pinch of pepper.


Be sure to make all of your ravioli at one time and place on the side. If water is boiling too rapidly, turn down slightly. You don't want a hard boil that may break your ravioli.

Recipe: Salmon skewers with plum tomato sauce

  • 8 to 10 (4-inch) wooden skewers
  • 1 pound fresh Atlantic Salmon or sea bass, cod, or whitefish (cut into small cubes)
  • 2 tablespoons olive oil
  • Lemon wedges (optional)

1. Soak skewers in water for at least 30 minutes.

2. Place 3 to 4 pieces of sea bass on each skewer, leaving no space between the fish pieces.

3. Place the blackening spice in a shallow dish. Dredge the fish skewers in the seasoning to coat fish cubes on all sides.

4. Heat the oil in a grill pan over medium-high heat. Place the fish on the grill pan and sear on all sides, turning repeatedly until fish flakes when tested with a fork, about 8 to 12 minutes. Serve with lemon wedges, if you like.

Serving Size

Makes 4 servings

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