Sunday
Grilled Jalapeno Cheeseburgers
(http://www.alanskitchen.com/SANDWICH/Burgers/01-25/13-Burger_Sandwich_Recipe.htm )
Ingredients:
1 - pound lean ground beef
2 - teaspoon fresh jalapeno pepper, seeded and chopped
1-1/2 - teaspoons chili powder
1/4 - cup Monterey Jack cheese, shredded
4 - thin tomato slices
4 - hamburger buns, split, toasted
Pickles
Chips
Directions:
Prepare a medium fire in your grill. In medium bowl, add ground beef, jalapeno pepper and chili powder. Lightly mix but thoroughly. Shape beef mixture into four 1/2-inch thick patties. Lay patties on grid over hot coals. Grill uncovered for 14 to 16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160°F. About 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese. Place 1 slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve with chips and a pickle
Monday
French onion soup
(http://www.myrecipes.com/recipe/french-onion-soup-10000001011280/ )
Ingredients
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth 1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Green apples, sliced
Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours. Preheat broiler. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown. Serve with sliced green apples.
Tuesday
Molasses-Pepper Pork Loin
(http://www.myrecipes.com/recipe/molasses-pepper-pork-loin-10000001875788/print/ )
Ingredients
1 (4 lb.) boneless pork loin roast, trimmed and tied
1 1/2 teaspoons pepper
Salt
2 teaspoons vegetable oil
1/3 cup dark molasses (not blackstrap)
Preparation
Preheat oven to 350°F. Rub roast all over with pepper; season with salt. Warm oil in a large ovenproof skillet over medium-high heat. Place roast in pan and cook, turning every 2 to 3 minutes, until browned on all sides, about 10 minutes total. Remove pan from heat, pour molasses over roast and turn roast to coat in molasses. Place skillet in oven and cook until center of roast registers 140°F on an instantread thermometer, 40 to 50 minutes, basting with pan juices once or twice during roasting. Transfer roast to a cutting board (preferably one with a lip to capture any juices), tent with foil and let rest for 15 minutes. Set aside pan with juices. Remove twine and slice roast. Add accumulated juices on cutting board to pan juices and serve with roast.
Collard greens
( http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-108108#ixzz1h5er4XmH )
Ingredients
3 pound collard greens, leaves halved lengthwise and stems and center ribs discarded
( use frozen collards or other greens for quicker recipe)
2 tablespoons vegetable oil
1 tsp sugar
Salt and pepper to taste
Preparation
Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper and sugar.
Herb rice
(http://montgomery.ces.ncsu.edu/files/library/62/Simple%20Herb%20Rice.pdf )
Ingredients
¼ cup chopped onion
2 tablespoon butter or margarine
3 Chicken bouillon cubes
2 cups of boiling water
2 cups instant rice
2 tablespoons dried parsley flakes
½ teaspoon rubbed sage
¼ teaspoon celery salt
Preparation
In a skillet, sauté onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender. I will probably just use an instant rice mix here like Near East or Zatarains.
Wednesday
A Tasty Frittata Recipe
(http://www.101cookbooks.com/archives/a-tasty-frittata-recipe.html )
Cilantro Chile Sauce
2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt
Frittata
6 large organic eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
1/4 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
couple pinches of salt
Directions
Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside. In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Sauté, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside. Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top. Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve
Roasted beet salad
( http://www.oprah.com/food/Roasted-Beet-Salad#ixzz1h5lVHa6O )
Ingredients
1 pound beets (3 to 4 medium), scrubbed
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
Pinch of sugar
1 small bunch arugula , tough stems removed, well washed and spun dry
1 bunch watercress , tough stems removed, well washed and spun dry
1 small head Boston lettuce , well washed, spun dry and torn into bite-sized pieces
Coarse salt and freshly ground black pepper
Directions
Preheat oven to 450°. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges. In a medium bowl whisk together remaining 3 tablespoons oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine
Thursday
Tabbouleh
http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html
Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Serve with Pita bread, olives and hummus
Friday
Peanut Noodles with Shredded Chicken & Vegetables
http://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html
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 (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
Preparation
1. Put a large pot of water on to boil for cooking pasta.
2. 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.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. 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, reserving 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.
Saturday
Khichdi and kaddhi
(http://food.sulekha.com/traditional-gujarati-khichdi-and-kadhhi-id3971-14804-recipe.htm )
For Khichdi
3 cups moong dal
2 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)
For Kadddhi
3 cups sour buttermilk
1 1/2 cup besan (chickpea flour)
2 tbsp ghee
salt and lemon juice - to taste
jaggery or sugar - to taste (start with less if you like it sour!)
2 green chillies - chopped
1 tbsp cumin seeds (jeera)
2 tsp fenugreek seeds (methi)
a pinch of asafoetida (hing)
chopped corander for garnish
5-6 curry leaves (limdo)
Method - Khichdi
Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles. Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables later.
Method - Kadhhi
Take a large vessel and por the buttermilk in it. Now slowly keep adding the besan a little at a time, constantly stirring or beating the mixture (use an egg-beater) so no lumps are formed. This is very important, and you should make sure there are no lumps at all or the kadhhi will not taste nice. Taste a little to make sure you do not get a pronounced taste of besan, it should mainly be buttermilk with a hint of besan in it. Now take a kadhai, put 2 tbsp ghee in it, add the cumin and fenugreek seeds, asafoetida, the green chillies and the curry leaves. When they start spluttering, slowly add the buttermilk mixture and stir. Add about 3 cups of water. Keep the flame on medium to medium-high. Now add the jaggery or sugar, salt and the lemon juice. Cover partially and let it boil. Once it gets a bit thick, but not too tick, check for taste and see that it does not taste like a spoonful of besan. If so, add a little more water. Garnish with chopped coriander.
Monday, December 26, 2011
Tuesday, December 13, 2011
Dec 18, 2011
Sunday
Prosciutto, Fontina, and Fig Panini
http://www.cookinglight.com/food/quick-healthy/5-ingredient-sandwich-recipes-00400000052775/
Ingredients
8 (0.9-ounce) slices crusty Chicago-style Italian bread
4 ounces very thinly sliced prosciutto
1 1/4 cups (4 ounces) shredded fontina cheese
1/2 cup baby arugula leaves
1/4 cup fig preserves
Olive oil-flavored cooking spray
Chips
Preparation
1. Preheat panini grill.
2. Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired. Serve with chips.
Monday
Edamame Corn Chowder
http://www.marthastewart.com/319032/edamame-corn-chowder
Ingredients
3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
1/2 cup half-and-half
Coarse salt and ground pepper
Artisan bread
Directions
1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon and sliced bread.
Tuesday
Roasted Vegetable Recipe
http://www.cooking-mexican-recipes.com/roasted_vegetable_recipe.html
Ingredients:
1 zucchini sliced
1/2 onion sliced 1/8 inch thick
1 cup broccoli, cut into approx 1 inch size
1/2 cup carrots, sliced 1/8 thick
1 small jalapeno, stem and seeds removed, de veined and thinly sliced
1/2 red bell pepper, sliced into 1/2 strips
olive oil
sea salt to taste
pinch of oregano leaves or basil leaves
Directions:
Combine the vegetables into a bowl and toss with olive oil, salt and oregano or basil.
Use enough oil to coat all the vegetables well. Spread the vegetables out on a baking sheet in a single layer.
Sour cream enchiladas
http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/
Ingredients
12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
Preparation Instructions
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions
Wednesday
SZECHUAN-STYLE STIR FRY
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.
Thursday
Cajun chicken pasta
http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
Friday
Stuffed peppers
http://allrecipes.com/recipe/stuffed-green-peppers-i/detail.aspx
Ingredients
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
Instant mashed/scalloped potatoes
Garlic bread
Directions
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. Serve with potatoes and garlic bread.
Saturday
Methi matar malai
http://www.sanjeevkapoor.com/methi-matar-malai.aspx
Ingredients
Fenugreek leaves (methi) 2 medium sized bundl
Green peas 3/4 cup
Onion 1 large
Ginger 1/2 inch piece
Garlic 5-6 cloves
Oil 4 tablespoons
Red chilli paste 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Salt to taste
Fresh cream 1/2 cup
Cooked white rice
Method
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve with rice.
Prosciutto, Fontina, and Fig Panini
http://www.cookinglight.com/food/quick-healthy/5-ingredient-sandwich-recipes-00400000052775/
Ingredients
8 (0.9-ounce) slices crusty Chicago-style Italian bread
4 ounces very thinly sliced prosciutto
1 1/4 cups (4 ounces) shredded fontina cheese
1/2 cup baby arugula leaves
1/4 cup fig preserves
Olive oil-flavored cooking spray
Chips
Preparation
1. Preheat panini grill.
2. Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired. Serve with chips.
Monday
Edamame Corn Chowder
http://www.marthastewart.com/319032/edamame-corn-chowder
Ingredients
3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
1/2 cup half-and-half
Coarse salt and ground pepper
Artisan bread
Directions
1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon and sliced bread.
Tuesday
Roasted Vegetable Recipe
http://www.cooking-mexican-recipes.com/roasted_vegetable_recipe.html
Ingredients:
1 zucchini sliced
1/2 onion sliced 1/8 inch thick
1 cup broccoli, cut into approx 1 inch size
1/2 cup carrots, sliced 1/8 thick
1 small jalapeno, stem and seeds removed, de veined and thinly sliced
1/2 red bell pepper, sliced into 1/2 strips
olive oil
sea salt to taste
pinch of oregano leaves or basil leaves
Directions:
Combine the vegetables into a bowl and toss with olive oil, salt and oregano or basil.
Use enough oil to coat all the vegetables well. Spread the vegetables out on a baking sheet in a single layer.
Sour cream enchiladas
http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/
Ingredients
12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
Preparation Instructions
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions
Wednesday
SZECHUAN-STYLE STIR FRY
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.
Thursday
Cajun chicken pasta
http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
Friday
Stuffed peppers
http://allrecipes.com/recipe/stuffed-green-peppers-i/detail.aspx
Ingredients
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
Instant mashed/scalloped potatoes
Garlic bread
Directions
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. Serve with potatoes and garlic bread.
Saturday
Methi matar malai
http://www.sanjeevkapoor.com/methi-matar-malai.aspx
Ingredients
Fenugreek leaves (methi) 2 medium sized bundl
Green peas 3/4 cup
Onion 1 large
Ginger 1/2 inch piece
Garlic 5-6 cloves
Oil 4 tablespoons
Red chilli paste 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Salt to taste
Fresh cream 1/2 cup
Cooked white rice
Method
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve with rice.
Monday, November 28, 2011
Nov 27, 2011
Sunday
Chutney sandwiches
(http://allrecipes.com/recipe/cilantro-chutney/detail.aspx )
Ingredients
2 bunches fresh cilantro, leaves picked from stems
2 tablespoons minced fresh ginger root
1 teaspoon cumin seeds
2 green chile peppers
2 tablespoons lemon juice
2 tablespoons tomato sauce
1 tablespoon water, or as needed
Bread, 6 boiled eggs, sliced
Directions
Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired. Spread on bread, top with eggs and serve.
Chips
Monday
Jamaican red bean stew
http://www.savvyvegetarian.com/vegetarian-recipes/jamaican-red-bean-stew.php
Ingredients:
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1 cup unsweetened coconut milk
1 - 2 cups unsalted vegetable broth or water
Optional: 1/4 tsp salt or to taste
Directions:
1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours
Cooking Tips: Use light coconut milk or reduce the amount to 1/2 cup for less saturated fat and calories. Reduce Sodium in this recipe by eliminating added salt, by thoroughly rinsing canned beans, and by using unsalted canned tomatoes. Make this easy slow cooker soup recipe in under half an hour. Start it in the crockpot in the morning and eat it for supper. Serve over rice or couscous, with crusty artisan bread or salad. Use light coconut milk or reduce it to 1/2 cup for less saturated fat and calories.
Tuesday
Pad thai
(http://allrecipes.com/Recipe/sukhothai-pad-thai/detail.aspx )
Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
Directions
1.To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2.To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3.Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4.Serve with lime and bean sprouts on the side.
Wednesday
CRUNCHY CHORIZO CREAM CHEESE ROLLS
(http://athensfoods.com/recipes/recipeconsumer.aspx?recipe_id=1247 )
Ingredients
1 teaspoon olive oil or 3 sprays of non-stick spray
3 ounces chorizo (can substitute soyrizo - lower in fat)
8 tablespoons sweet chili sauce (typically served with egg rolls)
1/2 small jalapeño diced, reserve one whole slice for garnish
1 small bunch cilantro, removed from stem and roughly chopped
2 tablespoons chopped chives (use the whites and greens of the onion)
3 ounces low fat cream cheese, softened at room temperature
4 tablespoons unsalted butter, melted
16 Sheets Athens® Fillo Dough (9" x 14"), thawed
Directions
Using a small nonstick skillet, add 1 teaspoon olive oil and cook the chorizo for 5 minutes. After 2 1/2 minutes, stir the chorizo, which will become firm and darker in color. Set aside chorizo to cool. In a small bowl, blend sweet chili sauce (reserve 4 tablespoons for dipping), diced jalapeño, chopped chives and cream cheese. Now add and blend chopped cilantro and the cooled chorizo. Place the fillo on the work surface. Lay a sheet of fillo dough on the work surface and lightly brush with butter. Start with the edges and brush towards the center to prevent the fillo from cracking. Repeat for three more sheets. Place 2 tablespoons of the filling in the center of the short edge of the stacked fillo, leaving 1 inch from each side free of the filling. Roll twice and then fold the side edges in to enclose the sides. Continue to roll until the end of the fillo is reached. Repeat this process until 4 rolls have been completed. Place the rolls seam side down at least 1 inch apart on an ungreased cookie sheet. Brush the rolls with the remaining butter. Bake in a preheated 350ºF for 25 minutes or until golden brown. Serve the rolls warm with the reserved sweet chili sauce. Garnish with sliced jalapeño, green onions or cilantro.
Pomegranate Spinach Salad
(http://www.tasteofhome.com/Recipes/Pomegranate-Spinach-Salad )
Ingredients
1 package (6 ounces) fresh baby spinach
1/2 cup shredded reduced-fat Swiss cheese
1/3 cup slivered almonds, toasted
1/2 cup pomegranate seeds
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons white vinegar
3/4 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon ground mustard
Directions
In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.
Thursday
Chicken Florentine Style
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe/index.html )
Ingredients
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Sarah's Rice Pilaf
(http://allrecipes.com/recipe/sarahs-rice-pilaf/detail.aspx )
Ingredients
2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth
Directions
Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Friday
Grilled fish
(http://www.myrecipes.com/recipe/delta-style-catfish-10000001810394/ )
Ingredients
3 cups cornflakes cereal, finely crushed
2/3 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup Mayonnaise
1 teaspoon Worcestershire sauce
6 (4- to 6-oz.) catfish or tilapia fillets
1 1/2 teaspoons Cajun seasoning Vegetable cooking spray
3 tablespoons chopped fresh parsley
Garnish: lemon wedges
Preparation
1. Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.
2. Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.
3. Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.
4. Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.
Roasted Cajun Potatoes
(http://allrecipes.com/recipe/roasted-cajun-potatoes/detail.aspx )
Ingredients
2 1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Directions
1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
2. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Quick Zesty Green Beans
(http://allrecipes.com/recipe/quick-zesty-green-beans/detail.aspx )
Ingredients
1 pound fresh string beans, stem ends removed
1 tablespoon canola oil
1 teaspoon OLD BAY® Blackened Seasoning
1/3 cup pecan pieces
Salt, to taste
Directions
1. Bring a large pot of water to a boil.
2. Add green beans, return to a boil and cook 1 minute; the beans should still be crisp. Drain the beans; don't rinse.
3. In a large skillet or wok, add oil. Heat until very hot (the skillet is ready when a drop of water in the oil sizzles). Add beans and cook about 1 minute, turning often with tongs or spatula. Sprinkle on pecans and Old Bay. Turn the beans and pecans to coat with oil and spices; cook about 2 minutes more, or until beans and nuts are slightly browned. Salt to taste and serve.
Saturday
Biryani
(http://allrecipes.com/Recipe/chicken-biryani/detail.aspx )
Ingredients
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
Directions
1.In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3.Wash rice well and drain in colander for at least 30 minutes.
4.In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5.In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Chutney sandwiches
(http://allrecipes.com/recipe/cilantro-chutney/detail.aspx )
Ingredients
2 bunches fresh cilantro, leaves picked from stems
2 tablespoons minced fresh ginger root
1 teaspoon cumin seeds
2 green chile peppers
2 tablespoons lemon juice
2 tablespoons tomato sauce
1 tablespoon water, or as needed
Bread, 6 boiled eggs, sliced
Directions
Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired. Spread on bread, top with eggs and serve.
Chips
Monday
Jamaican red bean stew
http://www.savvyvegetarian.com/vegetarian-recipes/jamaican-red-bean-stew.php
Ingredients:
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1 cup unsweetened coconut milk
1 - 2 cups unsalted vegetable broth or water
Optional: 1/4 tsp salt or to taste
Directions:
1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours
Cooking Tips: Use light coconut milk or reduce the amount to 1/2 cup for less saturated fat and calories. Reduce Sodium in this recipe by eliminating added salt, by thoroughly rinsing canned beans, and by using unsalted canned tomatoes. Make this easy slow cooker soup recipe in under half an hour. Start it in the crockpot in the morning and eat it for supper. Serve over rice or couscous, with crusty artisan bread or salad. Use light coconut milk or reduce it to 1/2 cup for less saturated fat and calories.
Tuesday
Pad thai
(http://allrecipes.com/Recipe/sukhothai-pad-thai/detail.aspx )
Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
Directions
1.To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2.To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3.Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4.Serve with lime and bean sprouts on the side.
Wednesday
CRUNCHY CHORIZO CREAM CHEESE ROLLS
(http://athensfoods.com/recipes/recipeconsumer.aspx?recipe_id=1247 )
Ingredients
1 teaspoon olive oil or 3 sprays of non-stick spray
3 ounces chorizo (can substitute soyrizo - lower in fat)
8 tablespoons sweet chili sauce (typically served with egg rolls)
1/2 small jalapeño diced, reserve one whole slice for garnish
1 small bunch cilantro, removed from stem and roughly chopped
2 tablespoons chopped chives (use the whites and greens of the onion)
3 ounces low fat cream cheese, softened at room temperature
4 tablespoons unsalted butter, melted
16 Sheets Athens® Fillo Dough (9" x 14"), thawed
Directions
Using a small nonstick skillet, add 1 teaspoon olive oil and cook the chorizo for 5 minutes. After 2 1/2 minutes, stir the chorizo, which will become firm and darker in color. Set aside chorizo to cool. In a small bowl, blend sweet chili sauce (reserve 4 tablespoons for dipping), diced jalapeño, chopped chives and cream cheese. Now add and blend chopped cilantro and the cooled chorizo. Place the fillo on the work surface. Lay a sheet of fillo dough on the work surface and lightly brush with butter. Start with the edges and brush towards the center to prevent the fillo from cracking. Repeat for three more sheets. Place 2 tablespoons of the filling in the center of the short edge of the stacked fillo, leaving 1 inch from each side free of the filling. Roll twice and then fold the side edges in to enclose the sides. Continue to roll until the end of the fillo is reached. Repeat this process until 4 rolls have been completed. Place the rolls seam side down at least 1 inch apart on an ungreased cookie sheet. Brush the rolls with the remaining butter. Bake in a preheated 350ºF for 25 minutes or until golden brown. Serve the rolls warm with the reserved sweet chili sauce. Garnish with sliced jalapeño, green onions or cilantro.
Pomegranate Spinach Salad
(http://www.tasteofhome.com/Recipes/Pomegranate-Spinach-Salad )
Ingredients
1 package (6 ounces) fresh baby spinach
1/2 cup shredded reduced-fat Swiss cheese
1/3 cup slivered almonds, toasted
1/2 cup pomegranate seeds
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons white vinegar
3/4 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon ground mustard
Directions
In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.
Thursday
Chicken Florentine Style
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe/index.html )
Ingredients
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Sarah's Rice Pilaf
(http://allrecipes.com/recipe/sarahs-rice-pilaf/detail.aspx )
Ingredients
2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth
Directions
Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Friday
Grilled fish
(http://www.myrecipes.com/recipe/delta-style-catfish-10000001810394/ )
Ingredients
3 cups cornflakes cereal, finely crushed
2/3 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup Mayonnaise
1 teaspoon Worcestershire sauce
6 (4- to 6-oz.) catfish or tilapia fillets
1 1/2 teaspoons Cajun seasoning Vegetable cooking spray
3 tablespoons chopped fresh parsley
Garnish: lemon wedges
Preparation
1. Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.
2. Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.
3. Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.
4. Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.
Roasted Cajun Potatoes
(http://allrecipes.com/recipe/roasted-cajun-potatoes/detail.aspx )
Ingredients
2 1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Directions
1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
2. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Quick Zesty Green Beans
(http://allrecipes.com/recipe/quick-zesty-green-beans/detail.aspx )
Ingredients
1 pound fresh string beans, stem ends removed
1 tablespoon canola oil
1 teaspoon OLD BAY® Blackened Seasoning
1/3 cup pecan pieces
Salt, to taste
Directions
1. Bring a large pot of water to a boil.
2. Add green beans, return to a boil and cook 1 minute; the beans should still be crisp. Drain the beans; don't rinse.
3. In a large skillet or wok, add oil. Heat until very hot (the skillet is ready when a drop of water in the oil sizzles). Add beans and cook about 1 minute, turning often with tongs or spatula. Sprinkle on pecans and Old Bay. Turn the beans and pecans to coat with oil and spices; cook about 2 minutes more, or until beans and nuts are slightly browned. Salt to taste and serve.
Saturday
Biryani
(http://allrecipes.com/Recipe/chicken-biryani/detail.aspx )
Ingredients
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
Directions
1.In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3.Wash rice well and drain in colander for at least 30 minutes.
4.In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5.In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Friday, November 18, 2011
November 19, 2011
Sunday
Chicken-and-Cheese Enchiladas
(http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html )
Ingredients
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken (turkey is on sale so I maybe using that instead)
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Directions
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Black-Eyed Pea Salad
(http://www.foodnetwork.com/recipes/neelys/black-eyed-pea-salad-recipe/index.html )
Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper. Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
Monday
Green Chutney Sandwich
(http://simpleindianrecipes.com/GreenChutneySandwich.aspx )
Ingredients
Sandwich bread
Butter - as needed
Cilantro - 1 cup
Mint leaves - handful
Lemon juice - 1 tbsp
Green Chillies - 5
Cumin seeds - 1 tsp
6 sliced boiled eggs
Salt - to taste
Sugar to taste
Chips
Method
1. Combine the cilantro, mint leaves, green chillies, cumin seeds, salt and lemon juice in a blender/mixie.
2. Make a smooth paste (green chutney) without adding water. The lemon juice should be enough.
3. Take 2 slices of bread and trim the edges.
4. Apply butter on one side of both the bread slices. (If you prefer, you can toast the bread.)
5. Spread a generous amount of green chutney on top of the butter.
6. Put one piece of bread on top of the other to make a sandwich.
7. You can have a plain green chutney sandwich or add few pieces of cucumber in between and make a cucumber sandwich or place an omelette in between to make egg sandwich.
8. Repeat the same with the other slices of bread. You can refrigerate/freeze the left over chutney and use it later. Serve with chips.
Tuesday
Slow-Cooker Chicken and Pasta Soup
(http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-chicken-and-pasta-soup-recipe/index.html )
Ingredients
4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
4 cups low-sodium chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, thawed
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese
Lemon wedges and crusty bread, for serving (optional)
Directions
Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes. Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.
Wednesday
Ham and Cheese in Puff Pastry
(http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe/index.html )
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Garlic-Roasted Asparagus
(http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-roasted-asparagus-recipe/index.html )
Ingredients
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Directions
Preheat the oven to 425 degrees F. In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice. Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
Thursday
Vegetable Fried Rice with Bacon
(http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-fried-rice-with-bacon-recipe/index.html )
Ingredients
1 tablespoon vegetable oil
1/4 pound thick-cut bacon, cut into 1/4-inch pieces
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
1 2-inch piece ginger, peeled and minced
1/4 to 1/2 teaspoon red pepper flakes
1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
5 cups cooked long-grain white rice
1/4 cup low-sodium chicken broth
4 large eggs
1 bunch watercress, stems removed
Spicy mustard or chili sauce, for serving (optional)
Directions
Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.
Friday
Stouffers lasagna or if you want to make it from scratch here’s a recipe
Turkey Lasagna
(http://www.foodnetwork.com/recipes/emeril-live/emerils-turkey-lasagna-recipe/index.html )
Ingredients
2 cups fresh ricotta cheese
8 ounces grated Provolone cheese
8 ounces grated Mozzarella cheese
8 ounces grated Romano cheese
1 egg
1/4 cup milk
1 tablespoon chiffonade fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe Turkey Sausage Red Gravy (recipe follows)
1/2 pound grated Parmigiano-Reggiano cheese
1 package dried lasagna noodles
Chopped parsley, for garnish
Directions
Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley
HOMEMADE SPICY TURKEY SAUSAGE
Ingredients
2 1/2 pounds turkey meat, diced
1/2 cup chopped garlic
6 teaspoons chili powder
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder
Directions
Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. Yield: about 2 3/4 pounds
TURKEY SAUSAGE RED GRAVY
Ingredients
2 tablespoons olive oil
2 pounds Turkey Sausage (see recipe from above)
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) cans peeled, seeded and chopped tomatoes
1 small can tomato paste
3 cups water
2 sprigs fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch crushed red pepper
2 ounces Parmigiano-Reggiano cheese
Directions
In a large nonreactive saucepan, over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using.
Green Salad with Creamy Mustard Vinaigrette
(http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-creamy-mustard-vinaigrette-recipe/index.html )
Ingredients
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk*, at room temperature (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people
Directions
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Saturday
Egg curry
(http://www.spicytasty.com/meat-and-seafood-entrees/egg-curry/ )
Ingredients:
Eggs : 4
Onion : 1(finely chopped)
Tomatoes : 2(chopped)
Ginger garlic paste : 2 tsp
Cumin seeds : 1 tsp
Red chilli powder : 2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Chicken masala powder : 1/2 tsp(optional)
Oil : 1 tbsp
Salt : to taste
Coriander leaves : 3 strings
Method of Preparation
Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves.
Heat oil in a pan and add cumin seeds.
Then add the chopped onions till it becomes translucent.
Then add the ginger garlic paste followed by the chopped tomatoes and salt.
Fry them till they become soft.
Then add the red chilli powder, coriander powder, cumin powder, chicken masala powder and garam masala powder accordingly.
Fry it for 2 minutes and then add water.
Then add the eggs and let it boil till it forms a thick gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice.
Chicken-and-Cheese Enchiladas
(http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html )
Ingredients
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken (turkey is on sale so I maybe using that instead)
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Directions
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Black-Eyed Pea Salad
(http://www.foodnetwork.com/recipes/neelys/black-eyed-pea-salad-recipe/index.html )
Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper. Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
Monday
Green Chutney Sandwich
(http://simpleindianrecipes.com/GreenChutneySandwich.aspx )
Ingredients
Sandwich bread
Butter - as needed
Cilantro - 1 cup
Mint leaves - handful
Lemon juice - 1 tbsp
Green Chillies - 5
Cumin seeds - 1 tsp
6 sliced boiled eggs
Salt - to taste
Sugar to taste
Chips
Method
1. Combine the cilantro, mint leaves, green chillies, cumin seeds, salt and lemon juice in a blender/mixie.
2. Make a smooth paste (green chutney) without adding water. The lemon juice should be enough.
3. Take 2 slices of bread and trim the edges.
4. Apply butter on one side of both the bread slices. (If you prefer, you can toast the bread.)
5. Spread a generous amount of green chutney on top of the butter.
6. Put one piece of bread on top of the other to make a sandwich.
7. You can have a plain green chutney sandwich or add few pieces of cucumber in between and make a cucumber sandwich or place an omelette in between to make egg sandwich.
8. Repeat the same with the other slices of bread. You can refrigerate/freeze the left over chutney and use it later. Serve with chips.
Tuesday
Slow-Cooker Chicken and Pasta Soup
(http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-chicken-and-pasta-soup-recipe/index.html )
Ingredients
4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
4 cups low-sodium chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, thawed
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese
Lemon wedges and crusty bread, for serving (optional)
Directions
Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes. Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.
Wednesday
Ham and Cheese in Puff Pastry
(http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe/index.html )
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Garlic-Roasted Asparagus
(http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-roasted-asparagus-recipe/index.html )
Ingredients
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Directions
Preheat the oven to 425 degrees F. In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice. Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
Thursday
Vegetable Fried Rice with Bacon
(http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-fried-rice-with-bacon-recipe/index.html )
Ingredients
1 tablespoon vegetable oil
1/4 pound thick-cut bacon, cut into 1/4-inch pieces
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
1 2-inch piece ginger, peeled and minced
1/4 to 1/2 teaspoon red pepper flakes
1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
5 cups cooked long-grain white rice
1/4 cup low-sodium chicken broth
4 large eggs
1 bunch watercress, stems removed
Spicy mustard or chili sauce, for serving (optional)
Directions
Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.
Friday
Stouffers lasagna or if you want to make it from scratch here’s a recipe
Turkey Lasagna
(http://www.foodnetwork.com/recipes/emeril-live/emerils-turkey-lasagna-recipe/index.html )
Ingredients
2 cups fresh ricotta cheese
8 ounces grated Provolone cheese
8 ounces grated Mozzarella cheese
8 ounces grated Romano cheese
1 egg
1/4 cup milk
1 tablespoon chiffonade fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe Turkey Sausage Red Gravy (recipe follows)
1/2 pound grated Parmigiano-Reggiano cheese
1 package dried lasagna noodles
Chopped parsley, for garnish
Directions
Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley
HOMEMADE SPICY TURKEY SAUSAGE
Ingredients
2 1/2 pounds turkey meat, diced
1/2 cup chopped garlic
6 teaspoons chili powder
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder
Directions
Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. Yield: about 2 3/4 pounds
TURKEY SAUSAGE RED GRAVY
Ingredients
2 tablespoons olive oil
2 pounds Turkey Sausage (see recipe from above)
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) cans peeled, seeded and chopped tomatoes
1 small can tomato paste
3 cups water
2 sprigs fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch crushed red pepper
2 ounces Parmigiano-Reggiano cheese
Directions
In a large nonreactive saucepan, over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using.
Green Salad with Creamy Mustard Vinaigrette
(http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-creamy-mustard-vinaigrette-recipe/index.html )
Ingredients
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk*, at room temperature (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people
Directions
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Saturday
Egg curry
(http://www.spicytasty.com/meat-and-seafood-entrees/egg-curry/ )
Ingredients:
Eggs : 4
Onion : 1(finely chopped)
Tomatoes : 2(chopped)
Ginger garlic paste : 2 tsp
Cumin seeds : 1 tsp
Red chilli powder : 2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Chicken masala powder : 1/2 tsp(optional)
Oil : 1 tbsp
Salt : to taste
Coriander leaves : 3 strings
Method of Preparation
Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves.
Heat oil in a pan and add cumin seeds.
Then add the chopped onions till it becomes translucent.
Then add the ginger garlic paste followed by the chopped tomatoes and salt.
Fry them till they become soft.
Then add the red chilli powder, coriander powder, cumin powder, chicken masala powder and garam masala powder accordingly.
Fry it for 2 minutes and then add water.
Then add the eggs and let it boil till it forms a thick gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice.
Friday, November 11, 2011
November 13, 2011
Sunday
Barbacoa Beef Tacos with Cabbage and Jalapeno-Cilantro Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/3 cup apple cider vinegar
3 tablespoons lime juice
4 canned chipotle chiles in adobo sauce
8 cloves garlic, roughly chopped
3 1/2 teaspoons ground cumin
3 teaspoons dried Mexican oregano
1 teaspoon ground cloves
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt or 2 teaspoons kosher salt
2 tablespoons olive oil oil
4 pounds boneless chuck roast, excess fat removed
1 cup low-sodium chicken broth
4 bay leaves
Jalapeno-Cilantro Aioli
Cabbage
Warm tortillas
Directions
Preheat the oven to 275°.
Combine the apple cider vinegar, lime juice, chipotle chiles WITH adobo sauce, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth. Set aside.Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of olive oil in a very large, oven-proof pot set over high heat. Working in batches, sear the beef on all sides until deeply browned, about 10 minutes. [You don't want to sear all the meat at one time or else it will steam rather than sear. You want the sear.] Add the chicken stock first to “deglaze” the caramelized bits at the bottom of the pot, and stir for one minute. Then add the chile puree and bay leaves to the pot and stir until the beef is well-coated, and bring to a boil. Taste and adjust seasonings to your liking. Reduce the heat to a simmer, about 5 minutes, and then cover the lid with tin foil and add the lid to create a very tight seal. [This is to ensure that the moisture doesn't escape too quickly during the long braising process.] Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces. Serve spooned onto warm corn tortillas with cabbage and drizzled with some jalapeno-cilantro aioli, or your favorite taco toppings. Makes about 20 tacos.
Cilantro-Jalapeno Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/2 cup reduced-fat mayonnaise (we really like the Trader’s Joe brand)
1 cup fresh cilantro, chopped
2 jalapeno chiles, seeded (if you like it less spicy) and chopped
Juice of one lime, plus more to taste
Salt, to taste
Directions
In a food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Remove the mayonnaise and pour into a bowl. Add half of lime juice and salt, to taste. If you like it more citrusy, add more lime juice, which is how we like it. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days.Makes about 1 cup of aioli.
Monday
Turkey Kielbasa, Potato, and Kale Soup
(http://rx4foodies.wordpress.com/2011/10/16/turkey-kielbasa-potato-and-kale-soup/ )
Ingredients
1 large yellow onion, cut into small dices
4 cloves garlic, minced
4 fresh bay leaves
2 tablespoons extra virgin olive oil
2 medium sized russet potatoes, cut into small cubes
14 ounces (1 package) turkey kielbasa, sliced
8 cups of low-sodium chicken broth
8 cups fresh kale, chopped
2 (15 ounce) cans cannellini beans
1/2 lemon
Grated parmesan cheese
Artisan bread
Directions
In a large dutch oven, heat extra virgin olive oil. When oil is hot, saute the onions and garlic until the onion is translucent. Add the bay leaves and sliced turkey kielbasa and saute for two minutes. Pour the chicken broth into the dutch oven and add the diced potatoes, and bring to a boil. Reduce to medium-high heat. Add the kale, and cook for about 5 minutes or until the kale is tender. Stir in the cannellini beans, and adjust seasoning to your likings with salt and pepper. Juice half of lemon into soup. Ladle into soup bowls and sprinkle with grated parmesan cheese.
Serve with bread.
Tuesday
Banh mi
(http://allrecipes.com/Recipe/banh-mi/detail.aspx )
Ingredients
1/2 cup rice vinegar
1/4 cup water
1/4 cup white sugar
1/4 cup carrot, cut into 1/16-inch-thick matchsticks
1/4 cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
1/4 cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
1/4 cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime
Chips
Directions
1.Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
2.Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
3.While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
4.Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
5.Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
6.To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. Serve with chips
Wednesday
Healthy Lemon Chicken Recipe
(http://www.dailyunadventuresincooking.com/recipe/healthy-lemon-chicken-recipe/ )
Ingredients
1 chicken breast, cut into very small, thin pieces
1 tablespoon corn starch
1 teaspoon oil
1 teaspoon soy sauce
1 tablespoon oil
3 green onions
2 lemons
1 birds eye chili
1/3 cup chinese chicken stock (or regular, or water)
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/2 teaspoon corn starch (optional)
Directions
Marinate 1 teaspoon oil, corn starch, soy sauce, and chicken for 1 hour. Juice one lemon and add to a small bowl, also add ginger, chicken stock, and the tablespoon of soy sauce. Set aside.
Wash the other lemon well and cut in half. Cut one half in wedges and reserve for garnish, cut the other half into thin slices. Cut the white part of the green onions fine and add to the sliced lemons. Remove the seeds from the chili, chop the flesh fine and add to the lemon as well. Slice the green part of the green onions fine and reserve for garnish. Heat a wok to high and get prepared with the chicken, the sauce, the lemon & green onion mixture as well as the extra cornstarch just in case. Turn on your fans! Add oil to hot wok, and when it starts to smoke, add the chicken and stir fry until no longer pink. About 2 minutes. Add the lemon slices, green onion and chilies and fry for another 15 seconds or until fragrant. Add the sauce and bring to a boil, stirring regularly. Give it a minute for chicken to cook and the sauce to thicken. If it isn't thick enough yet combine a 1/2 teaspoon of corn starch with the boiling sauce and stir it back in. Make sure you allow the mixture to come to a boil to assess the thickness. When chicken is cooked through remove from heat. Serve immediately topped with green onions and lemon wedges.
Seaweed salad
(http://www.food.com/recipe/seaweed-salad-247035#ixzz1cy6fzSmX)
Ingredients:
3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seed, toasted
Directions:
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Thursday
Paprika and Yogurt Flank Steak Pitas
(http://www.dailyunadventuresincooking.com/recipe/paprika-and-yogurt-flank-steak-pitas-with-grilled-vegetables/ )
Ingredients
1 teaspoon hot paprika
1 large handful mixed fresh herbs (oregano, parsley, thyme)
1 cup greek yogourt
the juice of one lime
1/2 teaspoon salt
freshly ground pepper
1 ~250g flank steak
pitas
1 zucchini
1 globe eggplant
olive oil
salt and freshly ground pepper
2 pitas
Directions
Combine in a food processor or blender the paprika, fresh herbs, yoghourt, lime juice and salt and pepper. Pulse until well combined. Add half of the mixture to a ziploc bag and add the steak. Marinate for at least 2 hours. Meanwhile slice the eggplant into 1/2 pieces widthwise. Put into a colander and sprinkle with salt. Let sit for 30 minutes to allow any bitter juices to run off and escape. Drain and pat dry to remove any excess salt. (Note: you can skip this step, it makes a difference but it won't make or break the final result.) Turn on your grill and start it preheating on high. Slice the zucchini into 1/2 slices and combine in a bowl with the eggplant. Toss with olive oil, salt and freshly ground pepper. Enough to coat. You will likely need more than you think as the eggplant likes to really absorb the oil. This will help it not stick to the grill and ultimately taste fabulous. If your grill is preheated by now, give it a good clean and a quick oil. Reduce the grill to medium and grill your zucchini and eggplant on both sides until nice and soft. Remove to a bowl and allow to cool. Once cooled enough to handle slice the vegetable into long 1/2" strips. Toss with a tablespoon of the remaining marinade. Set Aside. An hour before you are ready to grill remove your meat from the fridge and allow to come to room temperature. Heat your grill to high and oil the grate. Remove the steak and discard excess marinade. Grill steak on both sides until medium rare. Allow to rest for about 8 minutes before slicing. Slice against the grain. Serve meat on pitas topped with grilled vegetable salad and any leftover fresh herbs.
Friday
Creamy Mushroom and Chicken Pasta
Ingredients
2 tablespoons olive oil
3 chicken breasts
salt and pepper
2 tablespoons butter
1 1/2 pounds mixed mushrooms, sliced (equal amounts Shiitake, and brown are what I used)
1 shallot, sliced
1 clove garlic, minced
1 tablespoon fresh thyme
2 tablespoons flour
1/2 cup white wine
1-1/2 cups stock
3 tablespoons cream
2 tablespoons fresh parsley minced
4 servings pasta – orzo or farfalle is nice
Directions
Heat a large skillet to medium. Place a large pot of water on high and add a heavy helping of salt. Lightly salt and pepper each side of the chicken breasts. Add oil to skillet and shake pan to coat. Add chicken and allow to brown on both sides, it should take 5-6 minutes per side. Check the chicken to make sure it is cooked through and remove to a cutting board. Tent with aluminum foil. Reduce heat to medium low and add butter. Once the butter has melted add mushrooms. Cook, stirring frequently until mushrooms are browned. Meanwhile, start cooking pasta, when it is ready, drain and set aside. Add garlic, shallot, thyme and a gently seasoning of salt and pepper. Cook for another 2 minutes. Sprinkle flour on top of mushroom mixture and cook, stirring for one minute. Add wine and bring to a simmer for another minute. Then stir in stock and cream. Go easy on the stock at first and add more if the sauce gets too thick. Slice chicken into bite size pieces and add to sauce along with parsley. Cook for another minute to heat through. Taste and correct seasoning if necessary. Serve with pasta.
Saturday
Simla mirchi bhaaji
(http://bakasoor.blogspot.com/2010/12/bell-pepper-bhaji-peeth-perun.html )
Ingredients:
1 large onion, roughly chopped
4 large bell peppers, roughly chopped (I use green)
1 cup chickpea flour
1 tsp mustard seeds
2 pinch asafoetida (hing)
0.5 tsp sugar
1/2 tsp turmeric powder
3/4 tsp black pepper powder
3/4 tsp cumin powder
1/2 tsp red chilly powder
Salt to taste
Method:
Step 1 - In a pan, preferably flat, heat 3 tblsp oil. When the oil is hot, add the mustard seeds and let them splutter. Add the asafoetida and turmeric powder. Saute for a few seconds. Add onions and saute on a medium high flame till the onions start turning brown.
Step 2 - Add the bell peppers and mix well. Cover with a lid for 5 - 6 mins stirring occasionally till the bell peppers are no longer totally raw. Add the salt, black pepper powder, cumin powder, red chilly powder and sugar. Mix well and cook covered till the bell peppers are almost done. We do not want the bell peppers to break down and mash. You should just be able to break them apart with your spoon effortlessly. Adjust taste. At this stage the whole preparation should be slightly stronger than what you desire. This is because, we are now going to add all the chickpea flour.
Step 3 - Lower the heat. Add the chickpea flour spoon by spoon and keep mixing, trying to avoid any lumps from being formed. Once all the chickpea flour is added, cover with a lid and let this cook for 2 to 3 mins, so the flour is no longer raw.
Step 4 - This is an optional step. You can gently press all the preparation to the bottom of the pan and cook it for 5 more mins. on a low flame uncovered. This will give a slightly burnt texture to the vegetable, which according to me, makes it even more tasty.
Serve hot with some chapatis. It tastes great with some plain yogurt too. Hell I use it as a sandwich filling too.
Barbacoa Beef Tacos with Cabbage and Jalapeno-Cilantro Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/3 cup apple cider vinegar
3 tablespoons lime juice
4 canned chipotle chiles in adobo sauce
8 cloves garlic, roughly chopped
3 1/2 teaspoons ground cumin
3 teaspoons dried Mexican oregano
1 teaspoon ground cloves
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt or 2 teaspoons kosher salt
2 tablespoons olive oil oil
4 pounds boneless chuck roast, excess fat removed
1 cup low-sodium chicken broth
4 bay leaves
Jalapeno-Cilantro Aioli
Cabbage
Warm tortillas
Directions
Preheat the oven to 275°.
Combine the apple cider vinegar, lime juice, chipotle chiles WITH adobo sauce, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth. Set aside.Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of olive oil in a very large, oven-proof pot set over high heat. Working in batches, sear the beef on all sides until deeply browned, about 10 minutes. [You don't want to sear all the meat at one time or else it will steam rather than sear. You want the sear.] Add the chicken stock first to “deglaze” the caramelized bits at the bottom of the pot, and stir for one minute. Then add the chile puree and bay leaves to the pot and stir until the beef is well-coated, and bring to a boil. Taste and adjust seasonings to your liking. Reduce the heat to a simmer, about 5 minutes, and then cover the lid with tin foil and add the lid to create a very tight seal. [This is to ensure that the moisture doesn't escape too quickly during the long braising process.] Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces. Serve spooned onto warm corn tortillas with cabbage and drizzled with some jalapeno-cilantro aioli, or your favorite taco toppings. Makes about 20 tacos.
Cilantro-Jalapeno Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/2 cup reduced-fat mayonnaise (we really like the Trader’s Joe brand)
1 cup fresh cilantro, chopped
2 jalapeno chiles, seeded (if you like it less spicy) and chopped
Juice of one lime, plus more to taste
Salt, to taste
Directions
In a food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Remove the mayonnaise and pour into a bowl. Add half of lime juice and salt, to taste. If you like it more citrusy, add more lime juice, which is how we like it. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days.Makes about 1 cup of aioli.
Monday
Turkey Kielbasa, Potato, and Kale Soup
(http://rx4foodies.wordpress.com/2011/10/16/turkey-kielbasa-potato-and-kale-soup/ )
Ingredients
1 large yellow onion, cut into small dices
4 cloves garlic, minced
4 fresh bay leaves
2 tablespoons extra virgin olive oil
2 medium sized russet potatoes, cut into small cubes
14 ounces (1 package) turkey kielbasa, sliced
8 cups of low-sodium chicken broth
8 cups fresh kale, chopped
2 (15 ounce) cans cannellini beans
1/2 lemon
Grated parmesan cheese
Artisan bread
Directions
In a large dutch oven, heat extra virgin olive oil. When oil is hot, saute the onions and garlic until the onion is translucent. Add the bay leaves and sliced turkey kielbasa and saute for two minutes. Pour the chicken broth into the dutch oven and add the diced potatoes, and bring to a boil. Reduce to medium-high heat. Add the kale, and cook for about 5 minutes or until the kale is tender. Stir in the cannellini beans, and adjust seasoning to your likings with salt and pepper. Juice half of lemon into soup. Ladle into soup bowls and sprinkle with grated parmesan cheese.
Serve with bread.
Tuesday
Banh mi
(http://allrecipes.com/Recipe/banh-mi/detail.aspx )
Ingredients
1/2 cup rice vinegar
1/4 cup water
1/4 cup white sugar
1/4 cup carrot, cut into 1/16-inch-thick matchsticks
1/4 cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
1/4 cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
1/4 cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime
Chips
Directions
1.Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
2.Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
3.While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
4.Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
5.Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
6.To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. Serve with chips
Wednesday
Healthy Lemon Chicken Recipe
(http://www.dailyunadventuresincooking.com/recipe/healthy-lemon-chicken-recipe/ )
Ingredients
1 chicken breast, cut into very small, thin pieces
1 tablespoon corn starch
1 teaspoon oil
1 teaspoon soy sauce
1 tablespoon oil
3 green onions
2 lemons
1 birds eye chili
1/3 cup chinese chicken stock (or regular, or water)
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/2 teaspoon corn starch (optional)
Directions
Marinate 1 teaspoon oil, corn starch, soy sauce, and chicken for 1 hour. Juice one lemon and add to a small bowl, also add ginger, chicken stock, and the tablespoon of soy sauce. Set aside.
Wash the other lemon well and cut in half. Cut one half in wedges and reserve for garnish, cut the other half into thin slices. Cut the white part of the green onions fine and add to the sliced lemons. Remove the seeds from the chili, chop the flesh fine and add to the lemon as well. Slice the green part of the green onions fine and reserve for garnish. Heat a wok to high and get prepared with the chicken, the sauce, the lemon & green onion mixture as well as the extra cornstarch just in case. Turn on your fans! Add oil to hot wok, and when it starts to smoke, add the chicken and stir fry until no longer pink. About 2 minutes. Add the lemon slices, green onion and chilies and fry for another 15 seconds or until fragrant. Add the sauce and bring to a boil, stirring regularly. Give it a minute for chicken to cook and the sauce to thicken. If it isn't thick enough yet combine a 1/2 teaspoon of corn starch with the boiling sauce and stir it back in. Make sure you allow the mixture to come to a boil to assess the thickness. When chicken is cooked through remove from heat. Serve immediately topped with green onions and lemon wedges.
Seaweed salad
(http://www.food.com/recipe/seaweed-salad-247035#ixzz1cy6fzSmX)
Ingredients:
3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seed, toasted
Directions:
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Thursday
Paprika and Yogurt Flank Steak Pitas
(http://www.dailyunadventuresincooking.com/recipe/paprika-and-yogurt-flank-steak-pitas-with-grilled-vegetables/ )
Ingredients
1 teaspoon hot paprika
1 large handful mixed fresh herbs (oregano, parsley, thyme)
1 cup greek yogourt
the juice of one lime
1/2 teaspoon salt
freshly ground pepper
1 ~250g flank steak
pitas
1 zucchini
1 globe eggplant
olive oil
salt and freshly ground pepper
2 pitas
Directions
Combine in a food processor or blender the paprika, fresh herbs, yoghourt, lime juice and salt and pepper. Pulse until well combined. Add half of the mixture to a ziploc bag and add the steak. Marinate for at least 2 hours. Meanwhile slice the eggplant into 1/2 pieces widthwise. Put into a colander and sprinkle with salt. Let sit for 30 minutes to allow any bitter juices to run off and escape. Drain and pat dry to remove any excess salt. (Note: you can skip this step, it makes a difference but it won't make or break the final result.) Turn on your grill and start it preheating on high. Slice the zucchini into 1/2 slices and combine in a bowl with the eggplant. Toss with olive oil, salt and freshly ground pepper. Enough to coat. You will likely need more than you think as the eggplant likes to really absorb the oil. This will help it not stick to the grill and ultimately taste fabulous. If your grill is preheated by now, give it a good clean and a quick oil. Reduce the grill to medium and grill your zucchini and eggplant on both sides until nice and soft. Remove to a bowl and allow to cool. Once cooled enough to handle slice the vegetable into long 1/2" strips. Toss with a tablespoon of the remaining marinade. Set Aside. An hour before you are ready to grill remove your meat from the fridge and allow to come to room temperature. Heat your grill to high and oil the grate. Remove the steak and discard excess marinade. Grill steak on both sides until medium rare. Allow to rest for about 8 minutes before slicing. Slice against the grain. Serve meat on pitas topped with grilled vegetable salad and any leftover fresh herbs.
Friday
Creamy Mushroom and Chicken Pasta
Ingredients
2 tablespoons olive oil
3 chicken breasts
salt and pepper
2 tablespoons butter
1 1/2 pounds mixed mushrooms, sliced (equal amounts Shiitake, and brown are what I used)
1 shallot, sliced
1 clove garlic, minced
1 tablespoon fresh thyme
2 tablespoons flour
1/2 cup white wine
1-1/2 cups stock
3 tablespoons cream
2 tablespoons fresh parsley minced
4 servings pasta – orzo or farfalle is nice
Directions
Heat a large skillet to medium. Place a large pot of water on high and add a heavy helping of salt. Lightly salt and pepper each side of the chicken breasts. Add oil to skillet and shake pan to coat. Add chicken and allow to brown on both sides, it should take 5-6 minutes per side. Check the chicken to make sure it is cooked through and remove to a cutting board. Tent with aluminum foil. Reduce heat to medium low and add butter. Once the butter has melted add mushrooms. Cook, stirring frequently until mushrooms are browned. Meanwhile, start cooking pasta, when it is ready, drain and set aside. Add garlic, shallot, thyme and a gently seasoning of salt and pepper. Cook for another 2 minutes. Sprinkle flour on top of mushroom mixture and cook, stirring for one minute. Add wine and bring to a simmer for another minute. Then stir in stock and cream. Go easy on the stock at first and add more if the sauce gets too thick. Slice chicken into bite size pieces and add to sauce along with parsley. Cook for another minute to heat through. Taste and correct seasoning if necessary. Serve with pasta.
Saturday
Simla mirchi bhaaji
(http://bakasoor.blogspot.com/2010/12/bell-pepper-bhaji-peeth-perun.html )
Ingredients:
1 large onion, roughly chopped
4 large bell peppers, roughly chopped (I use green)
1 cup chickpea flour
1 tsp mustard seeds
2 pinch asafoetida (hing)
0.5 tsp sugar
1/2 tsp turmeric powder
3/4 tsp black pepper powder
3/4 tsp cumin powder
1/2 tsp red chilly powder
Salt to taste
Method:
Step 1 - In a pan, preferably flat, heat 3 tblsp oil. When the oil is hot, add the mustard seeds and let them splutter. Add the asafoetida and turmeric powder. Saute for a few seconds. Add onions and saute on a medium high flame till the onions start turning brown.
Step 2 - Add the bell peppers and mix well. Cover with a lid for 5 - 6 mins stirring occasionally till the bell peppers are no longer totally raw. Add the salt, black pepper powder, cumin powder, red chilly powder and sugar. Mix well and cook covered till the bell peppers are almost done. We do not want the bell peppers to break down and mash. You should just be able to break them apart with your spoon effortlessly. Adjust taste. At this stage the whole preparation should be slightly stronger than what you desire. This is because, we are now going to add all the chickpea flour.
Step 3 - Lower the heat. Add the chickpea flour spoon by spoon and keep mixing, trying to avoid any lumps from being formed. Once all the chickpea flour is added, cover with a lid and let this cook for 2 to 3 mins, so the flour is no longer raw.
Step 4 - This is an optional step. You can gently press all the preparation to the bottom of the pan and cook it for 5 more mins. on a low flame uncovered. This will give a slightly burnt texture to the vegetable, which according to me, makes it even more tasty.
Serve hot with some chapatis. It tastes great with some plain yogurt too. Hell I use it as a sandwich filling too.
Wednesday, November 2, 2011
November 5, 2011
Sunday
Smoked Salmon Finger Sandwiches
(http://cookeatshare.com/recipes/smoked-salmon-finger-sandwiches-474 )
12 slices of white bread (no crust)
Smoked salmon
3/4 cup of cream cheese (room temperature)
2 tbsp of capers
2 tbsp chopped dill
Chips
Directions
In a mixing bowl, combine cream cheese, capers, and dill. Spread on two bread slices. Place a thinly sliced piece of smoked salmon, on one piece of the bread, and combine the two pieces to form a sandwich. Cut the sandwiches in a cris-cross fashion. Serve with chips.
Monday
Cathy’s Sherried 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
1-1/2 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.
Tuesday
Simple Breakfast Quiche Recipe
(http://cookeatshare.com/recipes/simple-breakfast-quiche-642)
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1 1/2 cups milk
2 pie crusts, store bought frozen
Variations: 1/2 cups cooked and chopped broccoli, spinach or any other vegetable. You may also substitute bacon with ham, sausage or any other meat of your choice.
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Cook pie crusts till light brown. Remove from oven. Combine eggs, butter, onion, salt, , cheese, crumbled bacon and milk; whisk together until smooth; pour into pie pan. Brush egg white on trim of crust. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
Arugula salad
(http://cookeatshare.com/recipes/arugula-and-pear-salad-with-toasted-walnuts-396820 )
Ingredients
1 tablespoon minces shallots
2 tablespoons extra-virgin olive oil
2 teaspoon of white wine vinegar (you can substitute with a vinegar you have on hands. White wine vinegar works well with pear)
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups baby arugula leaves
2 Bosc pears, thinly sliced (I added more than 2 pears because I like its taste)
1/4 cup chopped walnuts, toasted OR pecans
(candied pecans: http://allrecipes.com/Recipe/sugar-coated-pecans/detail.aspx )
Directions
Combine minced shallots, oil, vinegar, salt, mustard, and pepper in a salad bowl. Stir well with a whisk. Add arugula and pears to the dressing. Toss well to coat. You can sprinkle half of walnuts in a salad bowl and sprinkle some on each serving. Enjoy your salad!
Wednesday
Quinoa Stir-Fry with Vegetables and Chicken
(http://www.epicurious.com/recipes/food/views/Quinoa-Stir-Fry-with-Vegetables-and-Chicken-357090#ixzz1caob92cN )
Ingredients
3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce
Preparation
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Thursday
Double-Yummy Chili Stuffed Baked Potatoes
(http://www.foodnetwork.com/recipes/food-network-kitchens/double-yummy-chili-stuffed-baked-potatoes-recipe/index.html )
Ingredients
Potatoes:
6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
Chili: I will be using canned chili
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish
Directions
To make the potatoes: Preheat the oven to 425 degrees F. Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes.
Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
Cook’s Note: When we mashed up all of the potato's pulp and stuffed it back in the spuds there wasn't any room for the chili. Do you want that? We didn't think so. That's why we only mash up four of the insides and use the rest for hash browns or croquettes.
Friday
Fresh Corn and Zucchini Cakes
(http://www.wholefoodsmarket.com/recipes/3007 )
Ingredients
2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
1/3 cup chopped mint
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil
Method
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.
Roasted tomatoes
(http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html )
Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Saturday
Boatman’s curry
(http://www.bbc.co.uk/food/recipes/boatmanscurry_5072 )
Ingredients
For the spice paste
4-6 dried chilies, soaked in hot water for 15 minutes
1 tsp cayenne pepper
1 tbsp paprika
3 tbsp ground coriander
1 tsp ground turmeric
150g/5oz/1¼cups freshly grated coconut
You will also need:
2½tbsp tamarind paste
3-4 fresh hot green chilies, split into halves
2.5cm/1in piece of fresh ginger, peeled and lightly crushed
4-5 shallots (75g/3oz), peeled and lightly crushed
1½ tsp salt
750g/1½lb fish steaks, about 1cm/½in thick
2 cups cooked white rice.
Preparation method
1. Put all the ingredients for the spice paste into the container of an electric blender. Add 100ml/3½fl oz/½cup water. Blend to make a smooth paste.
2. Put the spice paste into a medium-sized, heavy bottomed pan. Add 100ml/3½fl oz water. Stir. The paste should have a similar consistency to that of a puréed soup.
3. Heat the spice paste over medium-low heat. Bring to a gentle simmer. Add the tamarind paste, green chilies, ginger, shallots and salt. Stir and simmer for 2-3 minutes. Slip in the fish. Stir once and cover. Simmer gently for 10-15 minutes until the fish is just cooked. Serve over white rice.
Smoked Salmon Finger Sandwiches
(http://cookeatshare.com/recipes/smoked-salmon-finger-sandwiches-474 )
12 slices of white bread (no crust)
Smoked salmon
3/4 cup of cream cheese (room temperature)
2 tbsp of capers
2 tbsp chopped dill
Chips
Directions
In a mixing bowl, combine cream cheese, capers, and dill. Spread on two bread slices. Place a thinly sliced piece of smoked salmon, on one piece of the bread, and combine the two pieces to form a sandwich. Cut the sandwiches in a cris-cross fashion. Serve with chips.
Monday
Cathy’s Sherried 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
1-1/2 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.
Tuesday
Simple Breakfast Quiche Recipe
(http://cookeatshare.com/recipes/simple-breakfast-quiche-642)
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1 1/2 cups milk
2 pie crusts, store bought frozen
Variations: 1/2 cups cooked and chopped broccoli, spinach or any other vegetable. You may also substitute bacon with ham, sausage or any other meat of your choice.
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Cook pie crusts till light brown. Remove from oven. Combine eggs, butter, onion, salt, , cheese, crumbled bacon and milk; whisk together until smooth; pour into pie pan. Brush egg white on trim of crust. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
Arugula salad
(http://cookeatshare.com/recipes/arugula-and-pear-salad-with-toasted-walnuts-396820 )
Ingredients
1 tablespoon minces shallots
2 tablespoons extra-virgin olive oil
2 teaspoon of white wine vinegar (you can substitute with a vinegar you have on hands. White wine vinegar works well with pear)
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups baby arugula leaves
2 Bosc pears, thinly sliced (I added more than 2 pears because I like its taste)
1/4 cup chopped walnuts, toasted OR pecans
(candied pecans: http://allrecipes.com/Recipe/sugar-coated-pecans/detail.aspx )
Directions
Combine minced shallots, oil, vinegar, salt, mustard, and pepper in a salad bowl. Stir well with a whisk. Add arugula and pears to the dressing. Toss well to coat. You can sprinkle half of walnuts in a salad bowl and sprinkle some on each serving. Enjoy your salad!
Wednesday
Quinoa Stir-Fry with Vegetables and Chicken
(http://www.epicurious.com/recipes/food/views/Quinoa-Stir-Fry-with-Vegetables-and-Chicken-357090#ixzz1caob92cN )
Ingredients
3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce
Preparation
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Thursday
Double-Yummy Chili Stuffed Baked Potatoes
(http://www.foodnetwork.com/recipes/food-network-kitchens/double-yummy-chili-stuffed-baked-potatoes-recipe/index.html )
Ingredients
Potatoes:
6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
Chili: I will be using canned chili
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish
Directions
To make the potatoes: Preheat the oven to 425 degrees F. Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes.
Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
Cook’s Note: When we mashed up all of the potato's pulp and stuffed it back in the spuds there wasn't any room for the chili. Do you want that? We didn't think so. That's why we only mash up four of the insides and use the rest for hash browns or croquettes.
Friday
Fresh Corn and Zucchini Cakes
(http://www.wholefoodsmarket.com/recipes/3007 )
Ingredients
2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
1/3 cup chopped mint
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil
Method
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.
Roasted tomatoes
(http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html )
Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Saturday
Boatman’s curry
(http://www.bbc.co.uk/food/recipes/boatmanscurry_5072 )
Ingredients
For the spice paste
4-6 dried chilies, soaked in hot water for 15 minutes
1 tsp cayenne pepper
1 tbsp paprika
3 tbsp ground coriander
1 tsp ground turmeric
150g/5oz/1¼cups freshly grated coconut
You will also need:
2½tbsp tamarind paste
3-4 fresh hot green chilies, split into halves
2.5cm/1in piece of fresh ginger, peeled and lightly crushed
4-5 shallots (75g/3oz), peeled and lightly crushed
1½ tsp salt
750g/1½lb fish steaks, about 1cm/½in thick
2 cups cooked white rice.
Preparation method
1. Put all the ingredients for the spice paste into the container of an electric blender. Add 100ml/3½fl oz/½cup water. Blend to make a smooth paste.
2. Put the spice paste into a medium-sized, heavy bottomed pan. Add 100ml/3½fl oz water. Stir. The paste should have a similar consistency to that of a puréed soup.
3. Heat the spice paste over medium-low heat. Bring to a gentle simmer. Add the tamarind paste, green chilies, ginger, shallots and salt. Stir and simmer for 2-3 minutes. Slip in the fish. Stir once and cover. Simmer gently for 10-15 minutes until the fish is just cooked. Serve over white rice.
Friday, October 28, 2011
October 30, 2011
Sunday
Old-Time Beef Stew
(http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html )
Ingredients
2 pounds stew beef
2 tablespoons vegetable oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Artisan bread
Directions
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. Serve with bread.
Monday
Turkey-Avocado Clubs
(http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-avocado-clubs-recipe/index.html )
Ingredients
1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small English cucumber, sliced
Chips
Directions
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve. Serve with chips.
Tuesday
Sweet and Sour Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-chicken-recipe2/index.html )
Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional
Directions
In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.
Wednesday
Chicken enchiladas
(http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html )
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Thursday
The Ultimate Lady's Cheesy Mac and Cheese
(http://www.foodnetwork.com/recipes/paula-deen/the-ultimate-ladys-cheesy-mac-and-cheese-recipe/index.html )
Ingredients
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Directions
Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
Friday
Greek Antipasto Platter
(http://mezzetta.com/recipes/detail/greek-antipasto-platter )
Ingredients
32oz. feta cheese
2 tomatoes, cut into eighths
1 c. cherry tomatoes
1 red onion, sliced
1 cucumber, sliced
1 jar pitted Kalamata olives, drained
1 jar Peperoncini, drained
1 jar Sliced Roasted Sweet Bell Pepper Strips, drained
12 wedges pita bread
1/2 c. Extra Virgin Olive Oil
1 tsp. dried oregano
Pepper to taste
Directions
Choose a large platter. Crumble the feta and sprinkle into the bottom of the platter. Arrange the pita slices around the edge of the platter. Once the pita has been arranged, fill the outer edges in by arranging all the tomatoes, onion, cucumber, olives and peppers. Drizzle the olive oil on the vegetables and on the feta in the center of the platter. Sprinkle the oregano, salt, and pepper on the center portion of feta. Serve and enjoy!
Saturday
Keema (Minced Meat) Paratha
(http://radhiskitchen-radhi.blogspot.com/2006/08/keema-minced-meat-paratha.html )
Ingredients:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth.
Keema-
Ingredients:
Minced meat-1/2 pound (washed)
Onions-1/2cupchopped
Tomatoes-1/4cupchopped
Ginger garlic paste-1tsp
Pepper-2tbsp
Turmeric powder-1/4tsp
Garam Masala powder-1tsp
Jeera powder-1/2tsp
Salt to taste
Water-1/2cup
Oil-3tbsp
Method: heat oil in a pan & add onions fry well then add ginger garlic paste sauté for a minute & add tomatoes, turmeric powder, pepper powder, salt, jeera powder & fry for 2mts. Now add the meat, garam masala powder, & water. Cover & cook till the meat is tender & is fully cooked. Fry well till all the water is evaporated & the meat is fully dry. Making Parathas: take small ball sized dough. Roll like a thick puri
Place little keema mixture over the puri & bring all ends together & form a ball.
Now dusting with dry flour roll into a paratha. Heat a griddle, place paratha on it. Drizzle with butter/oil & cook till done. Serve with yoghurt.
Old-Time Beef Stew
(http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html )
Ingredients
2 pounds stew beef
2 tablespoons vegetable oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Artisan bread
Directions
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. Serve with bread.
Monday
Turkey-Avocado Clubs
(http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-avocado-clubs-recipe/index.html )
Ingredients
1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small English cucumber, sliced
Chips
Directions
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve. Serve with chips.
Tuesday
Sweet and Sour Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-chicken-recipe2/index.html )
Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional
Directions
In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.
Wednesday
Chicken enchiladas
(http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html )
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Thursday
The Ultimate Lady's Cheesy Mac and Cheese
(http://www.foodnetwork.com/recipes/paula-deen/the-ultimate-ladys-cheesy-mac-and-cheese-recipe/index.html )
Ingredients
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Directions
Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
Friday
Greek Antipasto Platter
(http://mezzetta.com/recipes/detail/greek-antipasto-platter )
Ingredients
32oz. feta cheese
2 tomatoes, cut into eighths
1 c. cherry tomatoes
1 red onion, sliced
1 cucumber, sliced
1 jar pitted Kalamata olives, drained
1 jar Peperoncini, drained
1 jar Sliced Roasted Sweet Bell Pepper Strips, drained
12 wedges pita bread
1/2 c. Extra Virgin Olive Oil
1 tsp. dried oregano
Pepper to taste
Directions
Choose a large platter. Crumble the feta and sprinkle into the bottom of the platter. Arrange the pita slices around the edge of the platter. Once the pita has been arranged, fill the outer edges in by arranging all the tomatoes, onion, cucumber, olives and peppers. Drizzle the olive oil on the vegetables and on the feta in the center of the platter. Sprinkle the oregano, salt, and pepper on the center portion of feta. Serve and enjoy!
Saturday
Keema (Minced Meat) Paratha
(http://radhiskitchen-radhi.blogspot.com/2006/08/keema-minced-meat-paratha.html )
Ingredients:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth.
Keema-
Ingredients:
Minced meat-1/2 pound (washed)
Onions-1/2cupchopped
Tomatoes-1/4cupchopped
Ginger garlic paste-1tsp
Pepper-2tbsp
Turmeric powder-1/4tsp
Garam Masala powder-1tsp
Jeera powder-1/2tsp
Salt to taste
Water-1/2cup
Oil-3tbsp
Method: heat oil in a pan & add onions fry well then add ginger garlic paste sauté for a minute & add tomatoes, turmeric powder, pepper powder, salt, jeera powder & fry for 2mts. Now add the meat, garam masala powder, & water. Cover & cook till the meat is tender & is fully cooked. Fry well till all the water is evaporated & the meat is fully dry. Making Parathas: take small ball sized dough. Roll like a thick puri
Place little keema mixture over the puri & bring all ends together & form a ball.
Now dusting with dry flour roll into a paratha. Heat a griddle, place paratha on it. Drizzle with butter/oil & cook till done. Serve with yoghurt.
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