February 6, 2011

Sunday
Proscuitto sandwiches
Ingredients
1/2 cup olive oil
3 tablespoons balsamic vinegar
8 ounces thinly sliced prosciutto
10 ounces sliced fresh mozzarella cheese
12 tomato slices
12 large fresh basil leaves
6 artisan bread rolls
Salt and pepper to taste

Directions
Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Halve the rolls and drizzle both sides lightly with dressing. Layer the bottom of the bread with prosciutto, mozzarella, tomatoes (sprinkle with salt and pepper), and basil. Press top of bread over.

Chips

Monday
Rice Vermicelli: Bun Thit
Ingredients
8 ounces dried rice vermicelli or 1 pound fresh bun
8 romaine lettuce leaves, ribs removed, julienned
2 carrots, peeled and julienned
1/2 cucumber, peeled, seeded, and thinly sliced into crescents
12 large mint leaves, julienned
Nuoc Cham, as needed, recipe follows

Directions
If using dried rice vermicelli, place it in a bowl and cover with lukewarm water. Let stand until pliable, about 20 minutes. Bring a pot of hot water to a boil. Drain and divide the rice vermicelli into 4 equal portions. Place 1 portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds. Remove, drain, and place in a large bowl. Repeat this step until you have 4 individual servings. If using fresh bun, there is no need to boil them. Divide the noodles among 4 bowls. Scatter some lettuce, carrot, cucumber, and mint over each bowl. Drizzle with nuoc cham and toss well.

Fish Dipping Sauce: Nuoc Cham
Ingredients
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

Method
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

Tuesday
Quiche
(http://www.foodnetwork.com/recipes/the-best-of/quick-quiche-recipe2/index.html )
Ingredients
½ cup light mayonnaise
½ cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Precook for about 10 minutes till golden brown. Remove from oven and cool. Then cover the sides with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set. Check center till a toothpick comes out clean

Beet and orange salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/beet-orange-salad-recipe/index.html)
Ingredients
1 pound beets
1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons chopped chives or scallions
Salt and pepper to taste
1 bunch arugula
2 segmented oranges or 1 can Mandarin oranges

Directions
Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Wednesday
Chicken and wild rice soup
Ingredients
1 cup uncooked quick-cooking wild rice (I use the 1 packet of Near East wild rice mix)
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
1 can fat free evaporated milk
1 can water
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley (optional)

Method
Cook rice according to package directions, omitting salt and fat. Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add the wild rice seasoning packet. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Green bean and pea salad
Ingredients
1 (16 ounce) package frozen peas, thawed
1 (16 ounce) package frozen French-style green beans, thawed
½ cup chopped green pepper
1/3 cup finely chopped onion
¼ cup diced pimientos
¾ cup sugar
1/3 cup cider vinegar
2 tablespoons water
½ teaspoon salt

Directions
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.

Thursday
Cobb Salad
(http://allrecipes.com/Recipe/Cobb-Salad/Detail.aspx )
Ingredients
6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Directions
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.

Sliced artisan bread

Friday
Chicken enchiladas
(http://allrecipes.com/Recipe/Quick-and-Easy-Green-Chile-Chicken-Enchilada-Casserole/Detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
Garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3. Microwave the tortillas for 1 min by wrapping them in moist paper towels till soft.
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Bean salad
Ingredients
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 red bell pepper, diced
4 green onions, chopped
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional for heat)
1/2 cup nonfat Italian dressing

Directions
Combine all ingredients except the Italian dressing. Pour dressing over mixture and toss well.

Saturday
Palak paneer
Ingredients
1 lb frozen chopped spinach
2 garlic cloves minced
2 green chilies
1 cup paneer cubed and sautéed light brown
1 medium onion chopped
2 tbsp chopped ginger and some julienned for garnishing
1 medium tomato chopped
1tsp cumin seeds
½ tsp turmeric powder
Salt for taste
1 tsp Garam masala
4 tbsp heavy cream
Oil/butter

Method
Steam the spinach leaves in a pot with ginger, garlic and chilies. Drain any excess juices or liquid. On cooling, grind it into a fine paste. Heat some oil in a pan and fry juliennes of ginger till they are light brown. Keep them aside for garnishing. In the same pan, add cumin seeds and let them splutter. Add onions and cook till they are light brown. Add tomatoes, turmeric, salt and garam masala and cook them together for 5 minutes. Now add the spinach and mix all the ingredients well. Add milk/cream and paneer .Cover the pan and let it cook for 10 minutes on medium heat.

Vegetable pulao
Ingredients
2 cups Basmati Rice
1 tbsp. butter, melted
2 tsp. Sugar
2 tbsp Raisins.
1 large Onion, chopped
1 tbsp vegetable oil
1 lb frozen peas and carrots
1 Bay Leaf
8 whole peppercorns
1 inch Cinnamon
5 Cloves
4 Green Cardamoms pods, crushed
2 tbsp Cashews (broken)
Salt to taste

Directions
1. Wash and drain the rice. Allow it to dry. Mix with half the butter, sugar and raisins.
2. Peel and slice the onion very finely. Heat remaining butter in a pan. Add and sauté the bay leaf, peppercorns, cinnamon, cloves and cardamom. Add the onion and fry till crisp and light brown. Now add the frozen carrots and peas and sauté for 2mins.
3. In the same pan add the raisins and cashew nuts. Stir-fry for a minute.
4. Add the rice and stir-fry for a minute. Add double the quantity of boiling water and simmer till the time the rice is cooked.