February 17, 2014

Sunday
Chili
Ingredients
2 lb ground beef/turkey
2 packs chili mix
2 can chili beans
2 can chili tomatoes
½ bottle BBQ sauce
Fritos

Directions:

Brown beef and drain. Add all the ingredients to a slow cooker and cook on low for 5 hours. Top with cheese/sour cream/green onions and fritos.

Monday

Beans with ham hock
http://www.foodnetwork.com/recipes/paula-deen/spicy-black-eyed-peas-recipe.html
Ingredients
4 slices bacon or 1 ham hock
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 tbsp garlic
1 teaspoon salt
1 teaspoon Old Bay seasoning
1/2 teaspoon freshly ground black pepper
3 cups water
 
Directions
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. You can also throw everything in the Crockpot for 6 hrs.
 
Tuesday
Fish: Bake fish at 350F in a greased pan with seasoning salt till done.
 
Skillet potatoes: Heat olive oil in a pan. Add potatoes and ½ red onion chopped. Add salt, sugar and pepper. Sauté till brown. Top with chopped cilantro.

Spinach: Sauté spinach with salt, pepper and garlic in olive oil. Optional: add onion

Wednesday

Sandwich/chips/fruit: Deli meat sandwiches with chips and fruit of choice
 
Thursday
Shrimp and grits
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe.html
Ingredients
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
 
Directions
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Succotash

http://allrecipes.com/Recipe/Soybean-Succotash/
Ingredients
4 tablespoons vegetable oil
1 (12 ounce) package frozen edamame (green soybeans), thawed
1/2 onion, chopped
1 (10 ounce) can whole kernel corn, drained
seasoned salt to taste
 
Directions
Heat oil in a large skillet over medium heat. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt.

Friday

Spaghetti or Not
http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-squash-recipe.html
Ingredients
1 small spaghetti squash (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 cup diced pancetta (about 3 ounces)
1/2 onion, chopped
2 cloves garlic, chopped
2 to 4 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 28 -ounce can whole peeled tomatoes
1/4 cup chopped pitted kalamata olives
2 tablespoons capers, drained
4 basil leaves, plus more for topping
Kosher salt and freshly ground pepper
Grated parmesan, for topping
 
Directions
Cut the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down in a microwave-safe dish with 1 cup water. Cover loosely with plastic wrap and microwave until tender, about 15 minutes. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands; transfer to a bowl.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 4 minutes. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds. Add the wine; bring to a boil and cook until reduced by half, 2 to 3 minutes. Add the tomatoes, crushing them into the skillet with your hands. Bring to a boil, then reduce the heat to medium low and stir in the olives, capers and basil. Simmer, stirring occasionally, until thickened, about 10 minutes.
Add the spaghetti squash to the sauce and toss to coat. Season with salt and pepper. Divide among shallow bowls and drizzle with olive oil. Top with basil and parmesan.

Saturday

Baby potatoes
http://www.sanjeevkapoor.com/Baby-Potatoes-in-Tamarind-Sauce.aspx
Ingredients
Baby potatoes 500 grams
Tamarind pulp 3 tablespoons
Oil 2 tablespoons
Sugar 1 tablespoon
Cumin powder 1 tablespoon
Ginger, chopped 1 tablespoon
Yogurt 3 tablespoons
Fresh coriander leaves, chopped 4 tablespoons
Peanuts, roasted and crushed 2 tablespoons
 
Method
1. Heat oil in a non-stick pan, add potatoes and sauté till golden and crisp. Remove from heat and set aside.
2. To make the dressing, put the tamarind pulp in a small non-stick pan, add one fourth cup of boiling water, sugar, cumin powder and ginger. Mix well and simmer, for about four to five minutes or till thick. Transfer baby potatoes into a bowl, add the dressing and stir gently. Drizzle yogurt over them. Garnish with coriander leaves and crushed peanuts and serve warm.

February 2, 2014

Sunday
Eggs, Bacon, Raisin bread

CPK’s BBQ Chicken Pizza

http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/
Ingredients
1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
1/2 whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
 
Preparation Instructions
Preheat oven to 375 degrees. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.

Cheat: I will use frozen bread and let it rise then roll out like pizza crust and pre-bake at 350F before I assemble pizza

Monday

Chicken: Bake chicken with McCormick Grill mates of choice

Microwave Potatoes

http://www.thekitchn.com/how-to-bake-a-potato-three-easy-methods-157073
Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Place all the potatoes on a microwave-safe dish and microwave at full power for five minutes. Turn them over and microwave for another 3 to 5 minutes. If still hard in the middle, microwave in additional 1-minute bursts until cooked through. Serve with salt, pepper, butter and a dollop of sour cream.

Roasted Asparagus    

http://thepioneerwoman.com/cooking/2008/11/oven-roasted-asparagus/
Ingredients
1 bunch Asparagus
4 Tablespoons (up To 5 Tablespoons) Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste

Preparation Instructions

Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

Tuesday

Courtesy: Ashwini J
Cilantro aioli: recipe calls for mayo but I used Greek yogurt.
Throw some yogurt, cilantro, 1 garlic clove & 1 Serrano pepper in the blender & blend!! That's the green base on the tortilla.
Fish: put tilapia fillets on a lined baking pan, sprinkled olive oil ( 1tbsp for 4 fillets) and Cajun spice and baked in oven @ 350 for 25 mins
Mango salsa: mixed mango slices, cherry tomatoes, green onions, a pinch of salt & cumin and juice from half a lime & refrigerated for 30 mins
That's it..... Put it all together & u r done

Wednesday

Eggplant & Chickpea Stew
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Eggplant-Chickpea-Stew_UCM_442539_Recipe.jsp
Ingredients
1 ounce dried porcini mushrooms
3 cups hot water
2 large eggplants (about 1 1/2 pounds each)
3 tablespoons extra-virgin olive oil, divided
2 large onions, thinly sliced
6 cloves garlic, minced
2 teaspoons dried oregano, crumbled
1 small (1-inch) cinnamon stick
1 teaspoon salt
1 teaspoon freshly ground pepper
1 bay leaf
1 cup dried chickpeas, rinsed and soaked overnight and drained
1 28-ounce can tomatoes (see Cooking Tips), drained and coarsely chopped
1/4 cup finely chopped fresh parsley

Cooking Instructions

Preheat oven to 400°F. Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms. Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant. Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley. Variation: Turn 3 cups of leftover stew into Eggplant & Chickpea Baked Pasta. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. Bring a large pot of water to a boil. Cook 8 ounces whole-wheat fusilli according to package directions. Drain and rinse. Combine 1/2 cup coarse dry whole-wheat breadcrumbs (see Note) and 1 tablespoon extra-virgin olive oil in a small bowl. Toss the pasta with 3 cups stew, 1 cup crumbled feta cheese, 1/4 cup chopped fresh mint (or basil) and 2 tablespoons lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with 1/4 cup chopped fresh mint (or basil).

Cheat: I will be using canned chickpeas.

Quinoa
http://www.skinnytaste.com/2009/02/basic-quinoa-recipe-4-pts.html
Ingredients:
1 cup quinoa
2 cups water (or broth)
salt to taste
 
Direction:
Wash quinoa and add to a medium saucepan. Add water or broth, salt and boil, covered for 15 minutes or until all the water has absorbed. You will know when they are cooked when they are fluffy and you see a small thread. Fluff with a fork and it will be ready to use for other recipes. You can store it in the refrigerator for 3 or 4 days and reheat in the microwave.

Garlic Sautéed spinach

http://www.foodnetwork.com/recipes/ina-garten/garlic-sauteed-spinach-recipe.html
Ingredients
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Directions

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Thursday

Peanut chicken noodles
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Peanut-Noodles-with-Shredded-Chicken-Vegetables_UCM_442504_Recipe.jsp
Ingredients
1 pound boneless, skinless chicken breasts
1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Cooking Instructions

Put a large pot of water on to boil for cooking pasta. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, serving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Baby bok choy

http://www.food.com/recipe/baby-bok-choy-with-garlic-104240
1/8 cup unsalted butter
5 teaspoons minced garlic (or to taste)
12 -14 baby bok choy (washed thoroughly)
1 1/2 cups canned low sodium chicken broth

Directions:

Melt butter in heavy large skillet over moderate heat. Add minced garlic and sauté about 2-3 minutes until barely golden/brown. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Use a slotted spoon to serve.

Friday
Stuffed peppers
http://www.kraftrecipes.com/recipes/mexican-stuffed-peppers-for-two-123054.aspx
What You Need
1 lb.  Ground turkey
1 onion, chopped
3 Tbsp.  (About 1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
1-1/4 cups water, divided
1 small tomato, chopped
½ cup instant white rice, uncooked
 2 large red peppers
 ¼ cup Thick & Chunky Medium Salsa
 ¾ cup Shredded Sharp Cheddar Cheese, divided
  
Make It
HEAT oven to 400ºF. BROWN meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.  STIR 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.  ADD 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.  BAKE 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

Creamy Mashed Potatoes

http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/
Ingredients
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
 
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Saturday

Parathas
http://www.sanjeevkapoor.com/Aloo-and-Capsicum-Parantha.aspx
Ingredients
Potatoes, boiled, peeled and mashed  2 medium
Green bell pepper, chopped 1
Whole wheat flour (atta) 3 cups
Salt to taste
Onion , chopped 1 medium
Ginger, chopped 1 teaspoon
Green chillies, chopped 1 teaspoon
Coriander powder 1 teaspoon
Red pepper powder  1/2 teaspoon
Dried mango powder 1 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Pure ghee as required
 
 Method
Sieve flour and into a bowl. Slowly add three-fourth cup of water and knead into soft dough. Cover with a damp cloth and set aside for fifteen minutes. Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger, green chillies, coriander powder, red chilli powder, dried mango powder, carom seeds and salt. Add capsicum and sauté for a minute. Add potatoes, coriander leaves and mix well. Divide the mixture into eight equal portions. Divide dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for five minutes. Roll out each ball into a small puri, place a portion of potato mixture in the centre, gather in the edges and seal well so that potato stuffing is completely enclosed. Shape into a ball. Flatten each ball, sprinkle a little flour and roll them to approximately six-inch diameter parantha.  Heat a non-stick tawa, place a parantha on it and cook on medium heat for one minute. Turn it over, apply half tablespoon ghee over the parantha. Turn it over again, apply half tablespoon ghee on other side too. Cook on low heat till both the sides are equally golden. Serve hot with fresh yogurt or mango pickle.

January 12, 2013

Sunday

Breakfast: Eggs, grits, sausage, and raisin bread      

Monday

Chilli
http://www.mccormick.com/Recipes/Main-Dishes/McCormick-Chili
Ingredients
2 pound lean ground beef/turkey
2 package McCormick® Chili Seasoning Mix, Original 
2 can (14 1/2 ounces) diced Chili tomatoes, undrained
2 can (15 to 16 ounces) Chili beans, undrained
½ cup Honey BBQ sauce ( I like Sweet Baby Rays)
Toppings: Fritos, cheese, sour cream, green onions.

Directions

1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in Seasoning Mix, tomatoes and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Serve with assorted toppings, like Fritos, Cheese, sour cream, and green onions.
 
Tuesday
CPK’s BBQ Chicken Pizza
http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/
Ingredients
1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
1/2 whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
 
Preparation Instructions
Preheat oven to 375 degrees. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt,  then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.

Basic Pizza Crust

http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/
Ingredients
1 teaspoon Instant Or Active Dry Yeast
1-1/2 cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Olive Oil
 
Preparation Instructions
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust. Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Wednesday

Peppered Salmon with Roasted Root Vegetables
http://www.bhg.com/recipe/seafood/citrus-peppered-salmon-with-root-vegetable-hash/
Ingredients
4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped
3 tablespoons olive oil
1 teaspoon sea salt or salt
4 4 to 5 ounce skinless salmon fillets
1 teaspoon coarsely ground pepper blend or black pepper
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons water
Diagonally sliced green onions (optional)
 
Directions
1. Preheat oven to 425 degrees F. In a 13x9x2 baking pan combine carrots, beets, half of the oil, and half of the salt. Roast, uncovered, for 20 minutes, stirring halfway through roasting time. Transfer vegetables to a platter; cover to keep warm.
2. Meanwhile, sprinkle salmon with the remaining salt and the pepper. In a 12-inch skillet heat the remaining oil over medium-high heat. Add salmon; cook for 3 minutes. Turn; cook for 3 minutes more or until fish flakes easily when tested with a fork. Transfer to platter with vegetables. Add juice concentrate and the water to skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over salmon. If desired, sprinkle green onions over all.

Lima beans

http://allrecipes.com/recipe/easy-lima-beans/
Ingredients
Cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 (16 ounce) package frozen baby lima beans
 
Directions
Heat a large saucepan over medium heat, and spray with cooking spray. Sauté onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.
 
Thursday
Pimento cheese sandwiches
http://allrecipes.com/recipe/southern-pimento-cheese/
Ingredients
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper  (optional)
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced  (optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
 
Directions
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper. Serve on white bread.

Friday

Dal rice
http://www.bbc.co.uk/food/recipes/tarka_dahl_with_rice_01844
Ingredients
400g/14oz red lentils, rinsed in a sieve under cold running water
2 tsp ground turmeric
25g/1oz butter
2 tsp cumin seeds
3 garlic cloves, finely chopped
1-2 green chillies, finely chopped, to taste
salt and pepper
200g/7oz rice, cooked according to the packet instructions
 
Preparation method
1. Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil, skimming off any froth as you bring it to the boil. Once simmering, add the turmeric along with half of the butter. Simmer gently for 20 minutes, or until the lentils are completely softened and the water is absorbed, but the mixture not dry.
2. Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and, once melted, fry the garlic and chopped green chilli for 1-2 minutes, or until the garlic turns light golden-brown, and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat.
3. Once the lentils are soft, give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary. Serve the tarka dal alongside the cooked rice.
 
Fried eggplant
https://sites.google.com/site/monicasallen/friedeggplant
Ingredients:
2 eggplants/brinjals (1 lb each)
Spices:
1/2 tsp turmeric powder
1 tsp chilli powder (mirchi)
1 tsp dhane jeera powder
salt to taste
pinch of sugar
Wheat Flour for coating
Oil for frying
 
Method: Cut eggplant into round slices about 1/4 inch thick. Coat with all the spices, salt and sugar. Leave covered to marinate for 15 minutes to 1/2 hour. Heat oil in a shallow pan. Coat the marinated eggplant with the flour and shallow fry till golden brown on both sides evenly.

Saturday

African peanut soup
http://cookieandkate.com/2013/west-african-peanut-soup/
Ingredients
6 cups low sodium vegetable broth
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste, or 1 cup canned crushed tomatoes*
Hot sauce, like sriracha (AKA rooster sauce)
¼ cup roughly chopped peanuts, for garnish
 
Instructions
1.In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
2.In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

January 5, 2014

Sunday

Calzone

http://thepioneerwoman.com/cooking/2012/06/easy-calzones/

Ingredients

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.

1 Tablespoon Butter

1 whole Medium Onion, Diced

1 pound Breakfast Or Italian Sausage

1/2 teaspoon Italian Seasoning

1/4 teaspoon Red Pepper Flakes

15 ounces, fluid Whole Milk Ricotta Cheese

1/2 cup Grated Parmesan Cheese

1-1/2 cup Grated Mozzarella Cheese

2 whole Eggs

1/2 teaspoon Salt

 Black Pepper To Taste

2 Tablespoons Chopped Fresh Parsley

 Marinara Sauce, For Serving

1 whole Egg Beaten

 

Preparation Instructions

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours. Preheat oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow cooling on a plate. In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

 

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

 

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

 

Roasted zucchini

http://www.simplyrecipes.com/recipes/roasted_zucchini_with_garlic/

Ingredients

1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle

1 Tbsp fresh minced garlic clove

1/4 cup olive oil

Salt and freshly ground black pepper

1 teaspoon Herbes de Provence

Method

Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown. Once it begins to brown, remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.

 

Monday

Meatloaf

https://sites.google.com/site/monicasallen/meatloaf

1 pound ground beef

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1 egg, lightly beaten

 

1/2 cup quick-cooking oats OR seasoned breadcrumbs

 

Choose any combination of veggies to add

1/2 cup chopped onion OR

1/2 cup chopped bell pepper OR

8 ounces canned diced tomatoes with juice OR

1/2 cup sundried tomatoes

 

Topping:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard

 

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Do not bake in a loaf pan, just use it to shape the uncooked meatloaf and then cook on a sheet pan.

 

Roasted potatoes

http://www.mnn.com/food/healthy-eating/blogs/kid-friendly-oven-roasted-potato-recipe

Ingredients

 4 medium potatoes – Russets work well

 2 tbsp grated Parmesan cheese

 ¾ tsp salt

 ¼ tsp garlic powder

¼ tsp paprika

 1/8 tsp pepper

 2 tbsp olive oil

 

Directions

1.     Pre-heat oven to 400° F

2.     Spray a baking sheet with non-stick spray*

3.     Wash potatoes and peel (or don’t peel – my boys want them peeled)

4.     Cut potatoes into 1 inch cubes

5.     Toss cubed potatoes with olive oil, Parmesan cheese, salt, garlic powder, paprika and pepper.

6.     Spread in single layer on baking sheet.

7.     Roast in oven for 35 – 40 minutes or until crispy on outside but soft inside.

 

Steamed Broccoli

http://www.simplyrecipes.com/recipes/steamed_broccoli/

Ingredients

1 bunch of broccoli

Many options here

Olive oil, butter, flax seed oil, or mayonnaise

Lemon zest or juice, balsamic vinegar

Toasted almonds, toasted sesame seeds

 

Method

Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.

Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.

Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.

 

Tuesday

Tomato Soup

http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/

Ingredients

6 Tablespoons Melted Butter

1 whole Medium Onion, Diced

1 bottle (46 Oz.) Tomato Juice

2 cans (14 Oz. Cans) Diced Tomatoes

1 Tablespoon (up To 3 Tablespoons) Chicken Base

3 Tablespoons (up To 6 Tablespoons) Sugar

1 pinch Salt

Black Pepper To Taste

1 cup Cooking Sherry

1-½ cup Heavy Cream

Chopped Fresh Parsley

Chopped Fresh Basil

 

Preparation Instructions

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes.

And give thanks for soups like this.

 

Awesome Grilled Cheese Sandwiches

http://allrecipes.com/recipe/grilled-cheese-sandwich/

 Ingredients

4 slices white bread

3 tablespoons butter, divided

2 slices Cheddar cheese

 

Directions

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

 

Thursday

Chicken tender

http://spoonful.com/recipes/easy-chicken-tenders

What you'll need

1 tablespoon canola oil

1 1/2 pounds chicken tenders (raw)

1 cup unbleached white flour

1 cup mashed potato flakes (we used Idaho Spuds)

1 teaspoon Creole or Cajun seasoning mix (optional)

1 teaspoon salt

1 teaspoon pepper

2 teaspoons ground oregano

1 teaspoon garlic powder

3/4 cup low-fat buttermilk (regular milk can also be used)

1 large egg

Wooden skewers (soaked in water for 20 minutes)

Canola cooking spray

 

How to make it

Heat the oven to 450º. Evenly coat a baking sheet with the tablespoon of canola oil. Rinse the chicken tenders, then pat them dry with paper towels; set them aside.

In a medium bowl, add the flour, mashed potato flakes, seasoning mix (if desired), salt, pepper, oregano, and garlic powder and stir to blend well. Add the buttermilk and egg in another medium bowl and beat with a fork or mixer until smooth.

Thread the chicken onto a soaked wooden skewer and dip each tender first in the flour mixture, then in the egg mixture, then back in the flour mixture. Wipe any stray coating off the skewer and place the tender on the prepared sheet. Repeat with the remaining chicken and let the coated pieces sit for 10 to 15 minutes.

Before baking, spray the tops generously with canola cooking spray. Your local supermarket is likely to carry a number of types of cooking spray, including varieties with canola oil or olive oil. All work by dispersing small droplets of oil over the cooking surface or food. The result is that you use far less oil than you would if you were simply coating a pan. But if these sprays are primarily oil, how can all this spraying really be calorie- and fat-free? The short answer: it isn't. A 1-second spray can add up to 7 calories and .7 gram of fat -- but that's still better than a tablespoon of oil, which adds 122 calories and 13.6 grams of fat.

Bake the chicken until the thickest part is cooked through and the coating is golden brown, 15 to 20 minutes, flipping after 10 minutes. Garnish with shaved carrot and a cherry tomato, if desired. Makes 4 to 6 servings.

 

Peas: Steam in the microwave with garlic salt and pepper. Squeeze some lime juice before serving.

 

Baked sweet potato with cinnamon, butter and brown sugar

 

Friday

http://www.myrecipes.com/recipe/pan-grilled-snapper-50400000109263/

Ingredients

1 1/2 cups uncooked orzo (rice-shaped pasta) 

Cooking spray 

4   (6-ounce) red snapper fillets 

1/2 teaspoon salt, divided 

1/4 teaspoon black pepper, divided 

1 1/2 tablespoons minced shallots 

1 tablespoon chopped fresh parsley 

1 tablespoon fresh lemon juice 

2 teaspoons orange juice 

1 teaspoon Dijon mustard 

2 1/2 tablespoons extra-virgin olive oil

 

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

3. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 4 ingredients in a small bowl, stirring well. Slowly add oil, stirring constantly with a whisk. Drizzle shallot mixture over pasta; toss well to coat.

For baby: Omit black pepper. Shred the fish into bite-sized pieces. Serve fish and a spoonful of orzo mixture in a small bowl or on a rimmed plate.

 

Green beans: Steam in the microwave with chopped dry onions, salt and pepper.

 

Saturday

Palak Theple

https://sites.google.com/site/monicasallen/palaktheple

Ingredients

2 bunches fresh spinach/ 1 lb frozen spinach

1 tbsp dhane-jeera(cumin) powder

2 tbsp ginger garlic paste

1 tsp garam masala

1/2 tsp chilli powder

2 tbsp vegetable oil

1 cup whole wheat flour (approx)

Salt and sugar(no more than 1 tsp) to taste

 

Method:

Heat oil. Add ginger garlic paste and spinach. Saute till cooked. Simmer for 5 minutes. Add salt, sugar, chilli powder, dhane-jeera powder, garam masala and saute. Remove from heat and add flour so that mixture can be kneaded to a firm dough. Add 1 tsp oil while kneading the dough. Roll out the dough (like tortillas) and pan fry with 1/2 tsp oil till golden brown on both sides.