February 13, 2011

Sunday
(http://www.foodnetwork.com/paulas-best-dishes/house-special/index.html )
Grilled Tilapia Po' Boys with Homemade Tartar Sauce
Ingredients
1/2 cup mayonnaise
2 tablespoons chopped sweet pickles
2 tablespoons chopped red onion
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon garlic powder
4 (7-ounce) tilapia fillets
Olive oil, for brushing
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 to 2 loaves French bread
2 medium beefsteak tomatoes, cut into 8 slices
4 leaves romaine lettuce

Directions
Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil. Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use. Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 (7-inch) sections, then halve each section lengthwise. Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.

Corn and Carrot Salad with Golden Raisins
Ingredients
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 pound carrots, grated, about 2 cups
1 cup frozen corn kernels, thawed and drained
1/2 cup golden raisins
5 tablespoons chopped fresh parsley leaves
Salt and freshly cracked black pepper

Directions
In a small bowl, whisk together the mayonnaise, oil, and lemon juice. Combine the carrots, corn kernels, raisins, and parsley leaves in a large serving bowl. Pour the dressing over the salad and season, to taste, with salt and pepper.

Monday
(http://allrecipes.com/Recipe/Healthy-Garden-Salad/Detail.aspx )
Green Salad
Ingredients
5 tablespoons red wine vinegar
3 tablespoons olive oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

Directions
1. In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Citrus Turkey Roast
(http://allrecipes.com/Recipe/Citrus-Turkey-Roast/Detail.aspx )
Ingredients
3 pounds frozen boneless turkey roast, thawed
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
8 cloves garlic, peeled
1 cup chicken broth, divided
1/2 cup chicken broth
(For broth, I combine ½ warm water with 1 chicken bouillon cube)
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons cornstarch

Directions
1. Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine or additional broth, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170 degrees F.
2. Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey and serve. Keep the leftovers for the next recipe

Tuesday
Turkey Sandwiches
(http://allrecipes.com/Recipe/Cuban-Midnight-Sandwich/Detail.aspx )
Ingredients
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1 pound sliced turkey meat (leftover from previous meal)
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle or Bread and butter pickle slices
1/2 cup olive oil

Directions
In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil. Cook on a Panini press (like a George Foreman grill). (If you don’t have a grill, heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.)

German Coleslaw
(http://allrecipes.com/Recipe/German-Coleslaw/Detail.aspx )
Ingredients
1 package of coleslaw mix
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil

Directions
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Wednesday
Spinach Pomegranate Salad
(http://allrecipes.com//Recipe/Spinach-Pomegranate-Salad/Detail.aspx )
Ingredients
1 (10 ounce) bag baby spinach leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Directions
Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Marinated Flank Steak
(http://allrecipes.com/Recipe/Marinated-Flank-Steak/Detail.aspx )
Ingredients
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

Directions
1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Thursday
Sesame Asian Tofu Stir-Fry
(http://allrecipes.com/Recipe/Sesame-Asian-Tofu-Stir-Fry/Detail.aspx )
Ingredients
6 tablespoons vegetable oil
2 cloves garlic, chopped
6 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoon Thai chili sauce
3 tablespoons honey
8 ounces extra-firm tofu, cut into 1/4-inch cubes
1/2 (16 ounce) package linguine pasta
1 tablespoon sesame oil
8 ounces bean sprouts
8 ounces shredded carrots
1 green bell pepper, thinly sliced
8 green onions, halved lengthwise

Directions
1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. Reduce heat to medium-low, and let the sauce simmer for 10 minutes. Transfer the sauce to a bowl, and stir the tofu into the sauce. Set the tofu mixture aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. While the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. Pour in the tofu with sauce and linguine; stir to combine.

Spring rolls (use frozen and baked spring rolls)

Friday
Eggplant Parmesan
(http://allrecipes.com//Recipe/Eggplant-Parmesan-II/Detail.aspx )
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Italian Asparagus Salad
(http://allrecipes.com/Recipe/Italian-Asparagus-Salad/Detail.aspx )
Ingredients
1/2 Italian Vinaigrette Dressing
1 pound fresh asparagus, trimmed
1/4 cup pine nuts
3 roasted red peppers, packed in water, cut into 1/4-inch pieces
1/4 cup chopped fresh parsley

Directions
1. Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
2. Arrange asparagus on a platter, top with peppers and parsley. Pour dressing over all. Sprinkle with toasted pine nuts. Serve.

Saturday
Khima masala
Ingredients
2 lb ground meat (like 1 lb ground turkey and 1 lb ground beef)
1 cup sweet peas (optional)
2 onions finely chopped
2 tbsp ginger-garlic paste
3 big tomatoes/ 1 can tomatoes
1 green jalapeno
1/2 teaspoon red pepper powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
Cilantro for garnish
Salt to taste

Directions
Brown meat and drain. Boil the tomatoes and chop finely. Brown the onion and ginger garlic paste. Add turmeric powder, garam masala, cumin and coriander powder. Next add the meat. Add the peas and tomatoes. Add salt and garam masala. Add 3 cups water and simmer for 15 minutes. Garnish with cilantro and serve hot.

Jeera rice
Ingredients
1 cup basmati rice (wash and drain)
1.5 cups water
1 tsp cumin seeds
1 tablespoon minced onions
1/2 tsp green chilly finely chopped (serrano, jalepeno)
1 bay leaf
3 cloves
Cinnamon small piece
1 tsp butter or ghee
1/2 tablespoon cashews
Salt to taste

Method
1. Heat the butter (ghee) in a pressure cooker or saucepan. Add the spices (bay leaf, cloves, cinnamon) and cumin seeds, fry them for few seconds. Stir in the onions and green chilly, saute until the onions are transparent.
2. Add the rice, water and salt, give it a quick mix. After it comes to a boil, cover the saucepan with a lid and cook in low flames until the rice is done. If using pressure cooker, cook it for two whistles. Garnish with roasted cashews and coriander leaves.