Sunday
Barbie's Tuna Salad(http://allrecipes.com/Recipe/Barbies-Tuna-Salad/Detail.aspx )
Ingredients
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Potato chips
Monday
Garlicky Quinoa and Garbanzo Bean Salad(http://allrecipes.com/Recipe/Garlicky-Quinoa-and-Garbanzo-Bean-Salad/Detail.aspx )
Ingredients
1/2 cup uncooked quinoa
1 cup water
1 (15 ounce) can garbanzo beans, drained
3/4 cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste
Directions
1. Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
2. Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.
Chicken jalapeno sausageGrilled or baked according to directions on pack.
Tuesday
Cuban Grilled Chicken Salad(http://allrecipes.com/Recipe/Cuban-Grilled-Chicken-Salad/Detail.aspx )
Ingredients
3 cups chopped romaine lettuce
1 small red onion, diced
1 (6 ounce) avocado, diced
1/2 cup red or yellow bell pepper, diced
3/4 cup canned black beans, drained
3/4 cup diced fresh or canned pineapple
2 cups cooked chicken meat, chopped
2 tablespoons olive oil
2 teaspoons minced garlic
salt and pepper to taste
4 teaspoons fresh lime juice
Directions
1. Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.
2. Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.
Tortilla chips
Wednesday
Fiesta Chicken with Black Bean Salsa(http://allrecipes.com/Recipe/Fiesta-Chicken-with-Black-Bean-Salsa/Detail.aspx )
Ingredients
Ingredients for Marinade:1/3 cup Canola Oil
1/3 cup water
1/3 cup lime juice
1 (1.25 ounce) package taco seasoning
6 boneless, skinless chicken breast halves
Salsa:1 cup purchased salsa
1 (15 ounce) can black beans, rinsed and drained
1 cup canned or frozen corn
Optional Garnish:Sour cream
Shredded Cheddar cheese
Diced avocado
Directions
1. In a medium mixing bowl, whisk together marinade ingredients. Transfer to a self-sealing plastic bag. Add chicken breasts; marinate 30 minutes in refrigerator.
2. While chicken is marinating, combine salsa, black beans and corn in a small saucepan. Cook and stir over medium heat, until corn is tender, about 5 minutes.
3. Remove chicken from marinade; discard marinade. Grill or broil chicken breasts, turning once, about 7 minutes per side or until no longer pink in center.
4. Place each chicken breast on a plate; top with salsa mixture and garnish with sour cream, cheese, and avocado. Serve immediately.
Zatarains or similar yellow riceCook according to directions on box
Thursday
Asian Pasta Salad with Beef, Broccoli and Bean Sprouts(http://allrecipes.com/Recipe/Asian-Pasta-Salad-with-Beef-Broccoli-and-Bean-Sprouts/Detail.aspx )
Ingredients
Soy-Ginger Dressing:
3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
3/4 teaspoon hot red pepper flakes
2 tablespoons mayonnaise
1/4 cup vegetable oil
Pasta Salad:
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
1/2 cup chopped roasted (or honey-roasted) peanuts
1/4 cup chopped fresh cilantro
Directions
1. Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
2. Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
3. Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
Friday
Creamed Cabbage Soup(http://allrecipes.com/Recipe/Creamed-Cabbage-Soup/Detail.aspx )
Ingredients
2 cups chicken broth
1 medium onion, diced
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
Chopped fresh parsley
Directions
In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.
Artisan bread
Saturday
Aloo Gobhihttp://www.sanjeevkapoor.com/aloo-gobhi-.aspx
INGREDIENTS
3 medium Potatoes
1 Cauliflower
1.5 tbsp Oil
1 tsp Cumin seeds
2 inch piece Ginger, cut into thin strips
3 Green chillies, slit (or 1 serrano peppers)
Salt to taste
½ tsp Turmeric powder
2 tsp Coriander powder
½ tsp Red chilli powder
½ tsp Garam masala powder
2 tbsp Fresh coriander leaves, chopped
METHOD
Peel the potatoes, halve and slice. You can also cut them into small pieces. Wash the cauliflower, remove stems and separate into florets. Trim the stem and cut into small pieces. Heat one to one and a half tablespoons of oil in a pan. Add cumin seeds, ginger, green chillies and sauté. Add potato pieces, cauliflower pieces and salt. Mix and add turmeric powder and mix well. Cover and cook on low heat. The vegetables should cook in their own steam. Keep stirring from time to time. After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder. Mix and cover again. Cook till the vegetables are totally tender. Serve hot garnished with sprigs of fresh coriander.
DAL LUCKNOWI(http://www.sanjeevkapoor.com/DAL-LUCKNOWI.aspx )
INGREDIENTS
Split pigeon pea (toor dal/arhar dal), soaked 1 cup
Green chillies, chopped 2
Turmeric powder 1/2 teaspoon
Salt to taste
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Dried red chillies, broken 4
Garlic, chopped 5 cloves
Asafoetida a pinch
Milk 1 cup
Fresh coriander leaves, chopped 2 tablespoons
METHOD
Pressure cook dal and green chillies with two cups of water for two whistles. Open the lid when the pressure has reduced. Add turmeric powder and salt and simmer on low heat.Heat oil in a pan. Add cumin seeds, broken red chillies, chopped garlic and asafoetida and when they change colour add to the boiling dal. Mix well. Cook till dal is soft. Adjust salt, add chopped coriander leaves and serve hot.
White steamed rice
Thursday, March 31, 2011
Friday, March 25, 2011
March 27
Sunday
Grilled Fish Tacos
(http://www.delish.com/recipefinder/grilled-fish-tacos-recipe-ew0610)
Ingredients
For Adobo-Rubbed Fish:
4 teaspoon(s) chili powder, preferably made with New Mexico or ancho chiles
2 tablespoon(s) lime juice
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) ground cumin
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 pound(s) mahimahi or Pacific halibut, 1/2- to 3/4-inch thick, skinned, and cut into 4 portions
For Coleslaw:
1/4 cup(s) reduced-fat sour cream
1/4 cup(s) low-fat mayonnaise
2 tablespoon(s) fresh cilantro, chopped
1 teaspoon(s) lime zest
2 tablespoon(s) lime juice
1 teaspoon(s) sugar
2/3 teaspoon(s) salt
Freshly ground pepper to taste
3 cup(s) red or green cabbage, finely shredded
12 corn tortillas, warmed
Directions
1.To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt, and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
2.To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt, and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
3.Preheat grill to medium-high. Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
4.Serve the tacos family-style by passing the fish, tortillas, coleslaw, and taco garnishes separately.
Red beans and rice
e.g. Zatarians prepared according to directions on box
Monday
Chicken and White Bean Salad
(http://www.delish.com/recipefinder/chicken-white-bean-salad-recipe-ew0510)
Ingredients
1 clove(s) (medium) garlic
1/4 teaspoon(s) salt
5 tablespoon(s) extra-virgin olive oil
6 tablespoon(s) orange juice, plus more to taste (I use the frozen concentrate)
1/4 cup(s) white-wine vinegar or red-wine vinegar
1 tablespoon(s) Dijon mustard
1 can(s) (15-ounce) cannellini or other white beans, rinsed and drained
2 1/2 cup(s) diced cooked chicken breast
2 cup(s) (about 2 small) diced zucchini and/or summer squash
1/4 cup(s) crumbled feta cheese
1/3 cup(s) chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup(s) coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt, to taste, optional
Freshly ground pepper, to taste, optional
4 cup(s) torn lettuce or spring salad mix
Directions
1.To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
2.To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
3.Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
Artisan bread
Tuesday
Grilled Smoky Eggplant Salad
(http://www.delish.com/recipefinder/grilled-smoky-eggplant-salad-recipe-5971)
Ingredients
2 small eggplants
3/4 teaspoon(s) kosher salt
Olive oil cooking spray
1/4 cup(s) extra-virgin olive oil
1 tablespoon(s) sherry vinegar
1 small plum tomato
1 clove(s) garlic, minced
1 1/2 teaspoon(s) smoked paprika
3 cup(s) mixed baby salad greens
2 ounce(s) Manchego cheese or Cheddar cheese
Pita bread (optional)
Directions
1.Preheat grill to medium.
2.Cut stripes in each eggplant's peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
3.Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.
4.Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
5.Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature. Serve with pita bread.
Wednesday
Cuban Sandwiches
Ingredients
4 (sandwich-sized) English muffins, halved
8 teaspoon(s) unsalted butter, softened
8 ounce(s) Muenster or Monterey Jack cheese, thinly sliced
4 ounce(s) smoked ham, thickly sliced
Pickled hot pepper rings
2 tablespoon(s) vegetable oil
Directions
1.Spread 1 teaspoon butter on the split side of each English muffin half. Equally divide Muenster (or Monterey Jack) cheese and ham among 4 buttered halves. Top ham on each sandwich with 2 pickled hot pepper rings; arrange remaining muffin halves on top.
2.In 12-inch skillet heat vegetable oil over low heat. Add sandwiches and put small heavy skillet directly on top as weight. Cook sandwiches 3 minutes, remove small skillet, turn sandwiches, and replace skillet. Cook sandwiches 3 minutes more, or until cheese has melted.
Chips
Thursday
Japanese Beef Stir-Fry
Ingredients
2 pound(s) (3/4-inch thick) beef top round steak, or boneless beef sirloin
3 tablespoon(s) cornstarch
1 can(s) (10 1/2-oz.) Condensed Beef Broth
1/2 cup(s) soy sauce
2 tablespoon(s) sugar
2 tablespoon(s) vegetable oil
4 cup(s) (7 oz.) mushrooms
1 head(s) (about 6 cups) bok choy, thinly sliced
2 medium (about 3 cups) red peppers, cut into 2-inch-long strips
2 medium (about 1/2-cup) green onion, cut into 2-inch-long pieces
Hot cooked regular long-grain white rice
Directions
1.Slice beef into very thin strips.
2.Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3.Heat 1 tbsp. oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4.Add 1 tbsp. oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
5.Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
Friday
Max's Fresh Refrigerator Pickles:
****Make this first and allow to marinate while you make the rice
(http://www.inforochester.com/pickle1.htm)
Ingredients
3 large cucumbers
1 large green, red or yellow pepper
1 very large or 2 or more regular-sized onions
1 tablespoon salt
2 teaspoons pickling spice
3/4 cup sugar
1/2 Cup white, cider, or white wine vinegar
Directions
Cut cucumbers into slices about 1/16 to 1/8 inch thick. Don't spend a lot of time measuring slice thickness, it is not all that important. Slice peppers (stem and seeds removed) and onions. Combine vegetables in a large 3-4 qt. bowl and sprinkle with 1 tablespoon salt and 2 teaspoons pickling spice. Toss gently, but thoroughly using two soup spoons or salad spoons, cover bowl with plastic wrap and let stand for about 1 hour. While the vegetables are standing, combine sugar and vinegar. Stir to dissolve sugar. You may have to stir for a few minutes before the sugar dissolves. After about an hour, pour the vinegar and sugar mixture over the vegetables and gently toss to blend. Transfer to a large non-metallic bowl, cover and refrigerate. If you use a plastic bowl the bowl will smell of the pickles forever, so select your bowl carefully.
Black-Eyed Peas with Pork and Greens
(http://www.delish.com/recipefinder/black-eyed-peas-pork-greens-recipe-6757?click=recipe_sr)
Ingredients
1 pound(s) boneless pork chops, trimmed, cut into 1/2-inch pieces
1/2 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) canola oil
1 medium onion, chopped
2 tablespoon(s) tomato paste
1 cup(s) instant brown rice
8 cup(s) roughly chopped kale leaves (about 1 small bunch), tough stems removed
4 clove(s) garlic, minced
1 can(s) (14-ounce) reduced-sodium chicken broth
2 tablespoon(s) cider vinegar or sherry vinegar
1/2 teaspoon(s) smoked paprika, preferably hot
1 can(s) (15-ounce) black-eyed peas, rinsed
Directions
1.Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
2.Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.
Saturday
Punjabi Chole
(http://www.khanakhazana.com/recipes/view.aspx?id=2291)
Ingredients
2 cans of Garbanzo Beans/chickpeas
2 teabags
2 tomatoes (chopped)
1 cup Tomato Puree or Paste
3 medium Onions (finely chopped)
2 cloves minced Garlic (optional as per taste)
1 tbsp. Ginger paste
2 Green Chilies chopped
Salt to taste
¼ tsp. Turmeric powder
1½ tsp. Red pepper powder
1 tsp. Coriander powder
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
¼ tsp. Garam Masala Powder
3 tsp. of Chole Masala Powder
¼ tsp. Cumin Seeds
Cilantro for garniching
Directions
Heat oil in a pan. Add Cumin seeds. When Cumin Seeds splutter, add minced Garlic and Ginger Paste. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions). Add coriander powder and fry for some time till it becomes light brown. Add turmeric powder & chili powder and Salt to taste. Add Garam Masala and Chana Masala and again fry for some time. Add Pureed tomatoes and fry till the oil leaves from the sides. Add chopped Green Chilies. Add drained Chole/Chana into the Pan without water and stir so that it gets mixed up well. Add teabags. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn). Garnish with cilantro. Serve with Puris, Parathas, Chapatis or Rice.
Grilled Fish Tacos
(http://www.delish.com/recipefinder/grilled-fish-tacos-recipe-ew0610)
Ingredients
For Adobo-Rubbed Fish:
4 teaspoon(s) chili powder, preferably made with New Mexico or ancho chiles
2 tablespoon(s) lime juice
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) ground cumin
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 pound(s) mahimahi or Pacific halibut, 1/2- to 3/4-inch thick, skinned, and cut into 4 portions
For Coleslaw:
1/4 cup(s) reduced-fat sour cream
1/4 cup(s) low-fat mayonnaise
2 tablespoon(s) fresh cilantro, chopped
1 teaspoon(s) lime zest
2 tablespoon(s) lime juice
1 teaspoon(s) sugar
2/3 teaspoon(s) salt
Freshly ground pepper to taste
3 cup(s) red or green cabbage, finely shredded
12 corn tortillas, warmed
Directions
1.To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt, and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
2.To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt, and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
3.Preheat grill to medium-high. Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
4.Serve the tacos family-style by passing the fish, tortillas, coleslaw, and taco garnishes separately.
Red beans and rice
e.g. Zatarians prepared according to directions on box
Monday
Chicken and White Bean Salad
(http://www.delish.com/recipefinder/chicken-white-bean-salad-recipe-ew0510)
Ingredients
1 clove(s) (medium) garlic
1/4 teaspoon(s) salt
5 tablespoon(s) extra-virgin olive oil
6 tablespoon(s) orange juice, plus more to taste (I use the frozen concentrate)
1/4 cup(s) white-wine vinegar or red-wine vinegar
1 tablespoon(s) Dijon mustard
1 can(s) (15-ounce) cannellini or other white beans, rinsed and drained
2 1/2 cup(s) diced cooked chicken breast
2 cup(s) (about 2 small) diced zucchini and/or summer squash
1/4 cup(s) crumbled feta cheese
1/3 cup(s) chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup(s) coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt, to taste, optional
Freshly ground pepper, to taste, optional
4 cup(s) torn lettuce or spring salad mix
Directions
1.To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
2.To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
3.Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
Artisan bread
Tuesday
Grilled Smoky Eggplant Salad
(http://www.delish.com/recipefinder/grilled-smoky-eggplant-salad-recipe-5971)
Ingredients
2 small eggplants
3/4 teaspoon(s) kosher salt
Olive oil cooking spray
1/4 cup(s) extra-virgin olive oil
1 tablespoon(s) sherry vinegar
1 small plum tomato
1 clove(s) garlic, minced
1 1/2 teaspoon(s) smoked paprika
3 cup(s) mixed baby salad greens
2 ounce(s) Manchego cheese or Cheddar cheese
Pita bread (optional)
Directions
1.Preheat grill to medium.
2.Cut stripes in each eggplant's peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
3.Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.
4.Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
5.Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature. Serve with pita bread.
Wednesday
Cuban Sandwiches
Ingredients
4 (sandwich-sized) English muffins, halved
8 teaspoon(s) unsalted butter, softened
8 ounce(s) Muenster or Monterey Jack cheese, thinly sliced
4 ounce(s) smoked ham, thickly sliced
Pickled hot pepper rings
2 tablespoon(s) vegetable oil
Directions
1.Spread 1 teaspoon butter on the split side of each English muffin half. Equally divide Muenster (or Monterey Jack) cheese and ham among 4 buttered halves. Top ham on each sandwich with 2 pickled hot pepper rings; arrange remaining muffin halves on top.
2.In 12-inch skillet heat vegetable oil over low heat. Add sandwiches and put small heavy skillet directly on top as weight. Cook sandwiches 3 minutes, remove small skillet, turn sandwiches, and replace skillet. Cook sandwiches 3 minutes more, or until cheese has melted.
Chips
Thursday
Japanese Beef Stir-Fry
Ingredients
2 pound(s) (3/4-inch thick) beef top round steak, or boneless beef sirloin
3 tablespoon(s) cornstarch
1 can(s) (10 1/2-oz.) Condensed Beef Broth
1/2 cup(s) soy sauce
2 tablespoon(s) sugar
2 tablespoon(s) vegetable oil
4 cup(s) (7 oz.) mushrooms
1 head(s) (about 6 cups) bok choy, thinly sliced
2 medium (about 3 cups) red peppers, cut into 2-inch-long strips
2 medium (about 1/2-cup) green onion, cut into 2-inch-long pieces
Hot cooked regular long-grain white rice
Directions
1.Slice beef into very thin strips.
2.Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3.Heat 1 tbsp. oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4.Add 1 tbsp. oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
5.Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
Friday
Max's Fresh Refrigerator Pickles:
****Make this first and allow to marinate while you make the rice
(http://www.inforochester.com/pickle1.htm)
Ingredients
3 large cucumbers
1 large green, red or yellow pepper
1 very large or 2 or more regular-sized onions
1 tablespoon salt
2 teaspoons pickling spice
3/4 cup sugar
1/2 Cup white, cider, or white wine vinegar
Directions
Cut cucumbers into slices about 1/16 to 1/8 inch thick. Don't spend a lot of time measuring slice thickness, it is not all that important. Slice peppers (stem and seeds removed) and onions. Combine vegetables in a large 3-4 qt. bowl and sprinkle with 1 tablespoon salt and 2 teaspoons pickling spice. Toss gently, but thoroughly using two soup spoons or salad spoons, cover bowl with plastic wrap and let stand for about 1 hour. While the vegetables are standing, combine sugar and vinegar. Stir to dissolve sugar. You may have to stir for a few minutes before the sugar dissolves. After about an hour, pour the vinegar and sugar mixture over the vegetables and gently toss to blend. Transfer to a large non-metallic bowl, cover and refrigerate. If you use a plastic bowl the bowl will smell of the pickles forever, so select your bowl carefully.
Black-Eyed Peas with Pork and Greens
(http://www.delish.com/recipefinder/black-eyed-peas-pork-greens-recipe-6757?click=recipe_sr)
Ingredients
1 pound(s) boneless pork chops, trimmed, cut into 1/2-inch pieces
1/2 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) canola oil
1 medium onion, chopped
2 tablespoon(s) tomato paste
1 cup(s) instant brown rice
8 cup(s) roughly chopped kale leaves (about 1 small bunch), tough stems removed
4 clove(s) garlic, minced
1 can(s) (14-ounce) reduced-sodium chicken broth
2 tablespoon(s) cider vinegar or sherry vinegar
1/2 teaspoon(s) smoked paprika, preferably hot
1 can(s) (15-ounce) black-eyed peas, rinsed
Directions
1.Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
2.Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.
Saturday
Punjabi Chole
(http://www.khanakhazana.com/recipes/view.aspx?id=2291)
Ingredients
2 cans of Garbanzo Beans/chickpeas
2 teabags
2 tomatoes (chopped)
1 cup Tomato Puree or Paste
3 medium Onions (finely chopped)
2 cloves minced Garlic (optional as per taste)
1 tbsp. Ginger paste
2 Green Chilies chopped
Salt to taste
¼ tsp. Turmeric powder
1½ tsp. Red pepper powder
1 tsp. Coriander powder
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
¼ tsp. Garam Masala Powder
3 tsp. of Chole Masala Powder
¼ tsp. Cumin Seeds
Cilantro for garniching
Directions
Heat oil in a pan. Add Cumin seeds. When Cumin Seeds splutter, add minced Garlic and Ginger Paste. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions). Add coriander powder and fry for some time till it becomes light brown. Add turmeric powder & chili powder and Salt to taste. Add Garam Masala and Chana Masala and again fry for some time. Add Pureed tomatoes and fry till the oil leaves from the sides. Add chopped Green Chilies. Add drained Chole/Chana into the Pan without water and stir so that it gets mixed up well. Add teabags. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn). Garnish with cilantro. Serve with Puris, Parathas, Chapatis or Rice.
Tuesday, March 15, 2011
March 20, 2011
Sunday
Chicken Salad Pita with Baba Ghanoush
(http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-salad-pita-with-baba-ghanoush-recipe/index.html )
Ingredients
1 tablespoon red wine vinegar
3 teaspoons dried mint, crumbled
3/4 teaspoon red pepper flakes
2 cloves garlic, finely minced
Kosher salt
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 chicken scallopine (4 to 5 ounces each)
1 cup grape or cherry tomatoes, halved
1 unpeeled kirby cucumber, chopped
Freshly ground pepper
4 pocketless pitas
1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
2 cups chopped romaine lettuce
Directions
Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.
Monday
Green Bean and Egg Salad with Goat Cheese Dressing
(http://www.foodnetwork.com/recipes/green-bean-and-egg-salad-with-goat-cheese-dressing-recipe/index.html )
Ingredients
1 small red onion, halved
3 ounces soft goat cheese
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon horseradish, drained
2 teaspoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound small red-skinned potatoes, sliced
4 large eggs
8 ounces green beans, trimmed
8 cups mixed salad greens, torn
1 large ripe tomato, halved and thinly sliced
Directions
Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
Tuesday
Spinach-Orzo Salad with Shrimp
(http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-orzo-salad-with-shrimp-recipe/index.html )
Ingredients
Kosher salt
1/2 cup orzo
4 cups spinach, thinly sliced
10 medium radishes, quartered
1 small cucumber, peeled, seeded and diced
1/2 red onion, quartered and thinly sliced
1/4 cup pitted oil-cured olives, chopped
1/2 cup packed fresh mint, chopped
1/2 cup packed fresh parsley, chopped
1/3 cup plus 2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
Directions
Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.
Wednesday
Smoked Trout and Potato Salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/smoked-trout-and-potato-salad-recipe/index.html )
Ingredients
1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)
Directions
Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.
Thursday
Slow-Cooker Brisket
(http://www.foodnetwork.com/recipes/slow-cooker-brisket-sandwiches-recipe/index.html )
Ingredients
2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
Directions
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Cole slaw
(http://www.foodnetwork.com/recipes/dinner-impossible/cole-slaw-recipe/index.html )
Ingredients
6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
Directions
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
Turnip greens
(http://www.foodnetwork.com/recipes/neelys/ginas-turnip-greens-recipe/index.html )
Ingredients
1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
Directions
Heat olive oil in Dutch oven over medium heat.
Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated.
Friday
Whole-Grain Pasta with Chickpeas and Escarole
(http://www.foodnetwork.com/recipes/whole-grain-pasta-with-chickpeas-and-escarole-recipe/index.html )
Ingredients
2 cups whole-grain penne
1 head escarole, roughly chopped
4 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry (optional)
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled tomatoes, crushed slightly,
liquid reserved
1 15.5-ounce can chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
Directions
Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.
Saturday
BAIDA ROTI - COOKING WITH OLIVE OIL
(http://www.sanjeevkapoor.com )
INGREDIENTS
For roti
Whole wheat or all purpose flour 1 1/2 cup
Salt to taste
Olive oil + shallow frying 1 tablespoon
Baking powder a pinch
Egg 1
For filling
Ground Meat like beef, pork or turkey, 1 cup
Olive oil 2 tablespoon
Onion , grated 1 medium
Green chilli, chopped 2
Garam masala powder 1/4 teaspoon
Fresh coriander leaves, chopped 2 tablespoon
Egg, whisked 8
Salt to taste
METHOD
Sift refined flour into a bowl. Add salt, one tablespoon olive oil, baking powder and egg. Mix well and knead into a soft dough adding water as required. Divide the dough into eight equal portions and roll into round balls. Keep the dough covered with a damp cloth. Heat two tablespoons of olive oil in a pan. Add onion and sauté till light brown. Add mutton mince, green chillies and salt. Cover and cook on medium heat for twenty minutes or till the meat is cooked and completely dry. Add garam masala powder and coriander leaves and mix well. Roll out each dough ball into a thin square chapatti/tortilla. Place a tablespoon or two of mince in the centre and pour two tablespoons of beaten egg over it. Fold in sides to make a square packet. Heat a non-stick pan and place the chapatti packet on it. Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp. Cut into half. Serve hot with green chutney.
GREEN CHUTNEY
(http://www.sanjeevkapoor.com/GREEN-CHUTNEY.aspx )
INGREDIENTS
Fresh coriander leaves, roughly chopped 1 cup
Fresh mint leaves, roughly chopped 1/2 cup
Green chillies, chopped 2-3
Salt (kala namak) to taste
Sugar 1/4 teaspoon
Lemon juice 1 teaspoon
METHOD
Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Add black salt and sugar and blend once again. Transfer the chutney into a bowl and mix in the lemon juice.
Chicken Salad Pita with Baba Ghanoush
(http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-salad-pita-with-baba-ghanoush-recipe/index.html )
Ingredients
1 tablespoon red wine vinegar
3 teaspoons dried mint, crumbled
3/4 teaspoon red pepper flakes
2 cloves garlic, finely minced
Kosher salt
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 chicken scallopine (4 to 5 ounces each)
1 cup grape or cherry tomatoes, halved
1 unpeeled kirby cucumber, chopped
Freshly ground pepper
4 pocketless pitas
1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
2 cups chopped romaine lettuce
Directions
Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.
Monday
Green Bean and Egg Salad with Goat Cheese Dressing
(http://www.foodnetwork.com/recipes/green-bean-and-egg-salad-with-goat-cheese-dressing-recipe/index.html )
Ingredients
1 small red onion, halved
3 ounces soft goat cheese
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon horseradish, drained
2 teaspoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound small red-skinned potatoes, sliced
4 large eggs
8 ounces green beans, trimmed
8 cups mixed salad greens, torn
1 large ripe tomato, halved and thinly sliced
Directions
Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
Tuesday
Spinach-Orzo Salad with Shrimp
(http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-orzo-salad-with-shrimp-recipe/index.html )
Ingredients
Kosher salt
1/2 cup orzo
4 cups spinach, thinly sliced
10 medium radishes, quartered
1 small cucumber, peeled, seeded and diced
1/2 red onion, quartered and thinly sliced
1/4 cup pitted oil-cured olives, chopped
1/2 cup packed fresh mint, chopped
1/2 cup packed fresh parsley, chopped
1/3 cup plus 2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
Directions
Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.
Wednesday
Smoked Trout and Potato Salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/smoked-trout-and-potato-salad-recipe/index.html )
Ingredients
1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)
Directions
Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.
Thursday
Slow-Cooker Brisket
(http://www.foodnetwork.com/recipes/slow-cooker-brisket-sandwiches-recipe/index.html )
Ingredients
2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
Directions
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Cole slaw
(http://www.foodnetwork.com/recipes/dinner-impossible/cole-slaw-recipe/index.html )
Ingredients
6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
Directions
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
Turnip greens
(http://www.foodnetwork.com/recipes/neelys/ginas-turnip-greens-recipe/index.html )
Ingredients
1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
Directions
Heat olive oil in Dutch oven over medium heat.
Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated.
Friday
Whole-Grain Pasta with Chickpeas and Escarole
(http://www.foodnetwork.com/recipes/whole-grain-pasta-with-chickpeas-and-escarole-recipe/index.html )
Ingredients
2 cups whole-grain penne
1 head escarole, roughly chopped
4 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry (optional)
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled tomatoes, crushed slightly,
liquid reserved
1 15.5-ounce can chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
Directions
Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.
Saturday
BAIDA ROTI - COOKING WITH OLIVE OIL
(http://www.sanjeevkapoor.com )
INGREDIENTS
For roti
Whole wheat or all purpose flour 1 1/2 cup
Salt to taste
Olive oil + shallow frying 1 tablespoon
Baking powder a pinch
Egg 1
For filling
Ground Meat like beef, pork or turkey, 1 cup
Olive oil 2 tablespoon
Onion , grated 1 medium
Green chilli, chopped 2
Garam masala powder 1/4 teaspoon
Fresh coriander leaves, chopped 2 tablespoon
Egg, whisked 8
Salt to taste
METHOD
Sift refined flour into a bowl. Add salt, one tablespoon olive oil, baking powder and egg. Mix well and knead into a soft dough adding water as required. Divide the dough into eight equal portions and roll into round balls. Keep the dough covered with a damp cloth. Heat two tablespoons of olive oil in a pan. Add onion and sauté till light brown. Add mutton mince, green chillies and salt. Cover and cook on medium heat for twenty minutes or till the meat is cooked and completely dry. Add garam masala powder and coriander leaves and mix well. Roll out each dough ball into a thin square chapatti/tortilla. Place a tablespoon or two of mince in the centre and pour two tablespoons of beaten egg over it. Fold in sides to make a square packet. Heat a non-stick pan and place the chapatti packet on it. Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp. Cut into half. Serve hot with green chutney.
GREEN CHUTNEY
(http://www.sanjeevkapoor.com/GREEN-CHUTNEY.aspx )
INGREDIENTS
Fresh coriander leaves, roughly chopped 1 cup
Fresh mint leaves, roughly chopped 1/2 cup
Green chillies, chopped 2-3
Salt (kala namak) to taste
Sugar 1/4 teaspoon
Lemon juice 1 teaspoon
METHOD
Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Add black salt and sugar and blend once again. Transfer the chutney into a bowl and mix in the lemon juice.
Wednesday, March 9, 2011
March 13 recipes
(Sunday through Friday from http://www.tasteofhome.com/)
Sunday
Taco Salad
Ingredients
1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups (8 ounces) shredded cheddar cheese
1 cup salsa
2 cups (16 ounces) sour cream
Tortilla chips
Directions
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly.
In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer the beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips. Yield: 12 servings (1 cup each).
Monday
7 layer Salad
Ingredients
3 cups torn romaine
1 package (10 ounces) frozen peas, thawed
6 medium potatoes, cooked and diced
1/2 to 1 cup diced red onion
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, diced and cooked
Directions
In a 3- or 4-qt. glass bowl, layer the romaine, peas, potatoes and onion. Carefully spread mayonnaise over the top. Sprinkle with cheese and bacon. Cover and chill for at least 2 hours before serving. Yield: 8 servings.
Tuesday
Antipasti salad
Ingredients
6 cups torn leaf lettuce
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 medium tomatoes, chopped
1 can (6 ounces) pitted ripe olives, drained and halved
1 tablespoon minced chives
1 can (8 ounces) Hunt’s® Tomato Sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives.
In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad. Yield: 8-10 servings.
Bread
Wednesday
Apple and chicken salad
Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
6 tablespoons thawed apple juice concentrate
1/4 cup canola oil
2 tablespoons vanilla yogurt
8 cups torn mixed salad greens
2 cups chopped apples
1 small red onion, cut into rings
1/2 cup chopped pecans
1/4 cup crumbled Gorgonzola cheese
1 package (3 ounces) dried apple chips
Directions
Grill chicken on an indoor grill coated with cooking spray for 5-7 minutes or until a meat thermometer reads 179°. Meanwhile, for dressing, combine the apple juice concentrate, oil and yogurt in a jar with a tight-fitting lid; shake well.
On four plates, arrange the salad greens, apples, onion, pecans and cheese. Slice chicken; place over salads. Drizzle with dressing. Sprinkle with apple chips. Yield: 4 servings.
Thursday
Steak Salad
Ingredients
1/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1 beef flank steak (3/4 pound)
1 package (5 ounces) spring mix salad greens
1 plum tomato, cut into wedges
1/4 cup sliced radishes
1/4 cup chopped celery
2 green onions, cut into 1-inch strips
Directions
In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.
Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.
In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat. Yield: 4 servings.
Friday
Veggie burgers
Serve frozen veggie/boca burgers on bun with mayo, tomato and lettuce leaf
Chips
Pickle
Saturday
Methi paratha
(http://rumblingtummies.weebly.com/methi-parantha.html)
Ingredients
2 cups wheat flour
1 cup chopped fenugreek/methi leaves
2tsp grated ginger
2 green chillies chopped
cooking oil
1 tsp ajwain seeds
1/2 tsp garam masala
1/2 tsp red chilli powder
Salt to taste
Method:
Mix together wheat flour, methi, ginger, green chilies, 1 tbsp cooking oil, ajwain, garam masala, red chili powder and salt in a large mixing bowl. Add water and knead to form smooth dough. Cover and keep aside for 30 minutes.
Divide the dough into golf ball-sized portions and roll between your hands till they are smooth. Lightly flour and roll each ball into a round with a rolling pin. Spread a layer of oil on it and fold the round into a half (like a “D”). Again apply some oil and fold it into a triangle. Lightly dust it with flour and flatten it with a rolling pin.
Heat a griddle/tawa. Lay the parantha on the griddle. Turn it when air bubbles arise on the parantha. Apply some oil and spread well over its surface. Turn the paranthas on its other side and apply oil on it too. The parantha is done when both sides are crispy and golden brown. Serve with raita.
Sunday
Taco Salad
Ingredients
1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups (8 ounces) shredded cheddar cheese
1 cup salsa
2 cups (16 ounces) sour cream
Tortilla chips
Directions
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly.
In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer the beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips. Yield: 12 servings (1 cup each).
Monday
7 layer Salad
Ingredients
3 cups torn romaine
1 package (10 ounces) frozen peas, thawed
6 medium potatoes, cooked and diced
1/2 to 1 cup diced red onion
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, diced and cooked
Directions
In a 3- or 4-qt. glass bowl, layer the romaine, peas, potatoes and onion. Carefully spread mayonnaise over the top. Sprinkle with cheese and bacon. Cover and chill for at least 2 hours before serving. Yield: 8 servings.
Tuesday
Antipasti salad
Ingredients
6 cups torn leaf lettuce
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 medium tomatoes, chopped
1 can (6 ounces) pitted ripe olives, drained and halved
1 tablespoon minced chives
1 can (8 ounces) Hunt’s® Tomato Sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives.
In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad. Yield: 8-10 servings.
Bread
Wednesday
Apple and chicken salad
Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
6 tablespoons thawed apple juice concentrate
1/4 cup canola oil
2 tablespoons vanilla yogurt
8 cups torn mixed salad greens
2 cups chopped apples
1 small red onion, cut into rings
1/2 cup chopped pecans
1/4 cup crumbled Gorgonzola cheese
1 package (3 ounces) dried apple chips
Directions
Grill chicken on an indoor grill coated with cooking spray for 5-7 minutes or until a meat thermometer reads 179°. Meanwhile, for dressing, combine the apple juice concentrate, oil and yogurt in a jar with a tight-fitting lid; shake well.
On four plates, arrange the salad greens, apples, onion, pecans and cheese. Slice chicken; place over salads. Drizzle with dressing. Sprinkle with apple chips. Yield: 4 servings.
Thursday
Steak Salad
Ingredients
1/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1 beef flank steak (3/4 pound)
1 package (5 ounces) spring mix salad greens
1 plum tomato, cut into wedges
1/4 cup sliced radishes
1/4 cup chopped celery
2 green onions, cut into 1-inch strips
Directions
In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.
Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.
In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat. Yield: 4 servings.
Friday
Veggie burgers
Serve frozen veggie/boca burgers on bun with mayo, tomato and lettuce leaf
Chips
Pickle
Saturday
Methi paratha
(http://rumblingtummies.weebly.com/methi-parantha.html)
Ingredients
2 cups wheat flour
1 cup chopped fenugreek/methi leaves
2tsp grated ginger
2 green chillies chopped
cooking oil
1 tsp ajwain seeds
1/2 tsp garam masala
1/2 tsp red chilli powder
Salt to taste
Method:
Mix together wheat flour, methi, ginger, green chilies, 1 tbsp cooking oil, ajwain, garam masala, red chili powder and salt in a large mixing bowl. Add water and knead to form smooth dough. Cover and keep aside for 30 minutes.
Divide the dough into golf ball-sized portions and roll between your hands till they are smooth. Lightly flour and roll each ball into a round with a rolling pin. Spread a layer of oil on it and fold the round into a half (like a “D”). Again apply some oil and fold it into a triangle. Lightly dust it with flour and flatten it with a rolling pin.
Heat a griddle/tawa. Lay the parantha on the griddle. Turn it when air bubbles arise on the parantha. Apply some oil and spread well over its surface. Turn the paranthas on its other side and apply oil on it too. The parantha is done when both sides are crispy and golden brown. Serve with raita.
Saturday, March 5, 2011
March 5
Monday
Corned beef and cabbage
Ingredients
1 head of cabbage (quartered)
1 lb of baby carrots (optional)
3-4 lbs of corned beef (unsalted and not seasoned)
2 cups of water
2-3 tbsp pickling spice
Method
Add beef, water and pickling spice to the crockpot/slow cooker. If you do not have a slowpot, put it in a covered pot in the oven at 350 F till the meat looks cooked (usually takes at least 2 hours). After the meat is done, drain the water and boil the cabbage and carrots till tender. Do not overcook.
Tuesday
Southwestern pizza
Ingredients
1 baked cheese pizza crust
2 small bottles hot and spicy barbecue sauce (kraft)
2 lbs chicken
1 onion, sliced
1 cup red or green bell pepper, seeded and finely sliced
1 tsp. chili powder
1 cup shredded fat-free mozzarella cheese/pizza blend
Method
Cube the chicken and marinate in 1 bottle of BBQ sauce for at least 2 hours. Preheat oven to 450°F. Cook till chicken is golden brown. Spread barbecue sauce over pizza crust. Arrange chicken, onion, and peppers over top and sprinkle with chili powder and cheese. Bake 10 minutes, or until golden.
Wednesday
Chilli enchilada casserole
Ingredients
1 can chili with beans (turkey or beef)
2 cups sharp cheddar cheese, grated
1 large 12-ounce package Doritos (save 2 cups for casserole topping)
10 to 15 oz. enchilada sauce
8 oz. can tomato sauce
2 tbsp. onion, grated
1 1/4 cup sour cream
Method
For the topping, set aside sour cream, 1/2 cup of the grated cheese, and 1/3 of the Doritos bag.
Grate a small onion and measure 2 tablespoons and set aside. Take remaining 6-cups Doritos and crumble with your hands into mixing bowl.
Mix the onion, and all the other ingredients, except those for the topping, and place into an 8 1/2 x 11-inch casserole dish.
Bake for 20 minutes at 375 F.
Remove casserole from oven. Spread on sour cream, cover with Doritos, and sprinkle 1/2 cup cheese.
Bake for an additional 5 minutes and serve.
Thursday
Greek spinach casserole
Ingredients
2 tablespoons oil
1 yellow onion, chopped
1 bunch of spinach, chopped (or 1 lb frozen spinach)
6 eggs
2 tablespoons chopped parsley
2 teaspoons dillweed
1 teaspoon crushed dried tarragon
8 ounces crumbled feta cheese
1 green chili pepper, chopped (optional)
1 cup dry bread crumbs
1 tomato, sliced
3 tablespoons parsley, chopped
3 tablespoons green onions, chopped (optional)
salt and pepper to taste
Method
In a large skillet over medium heat with oil, saute chopped onion.Cook till transparent. Stir in spinach, continue cooking for 15 minutes, stirring frequently, or until the onions are golden and the spinach leaves are limp. Remove from heat. Preheat the oven to 350 degrees.
In a mixing bowl, combine eggs with two tablespoons parsley, dillweed, tarragon, feta cheese, and chopped green chili pepper. Stir in the onion mixture. Sprinkle dry bread crumbs in a greased pie plate. Pour in the mixture and ring the outside edge with thinly sliced tomato, then sprinkle with remaining chopped parsley and chopped green onions in the center. Sprinkle the top with remaining dry bread crumbs. Bake in a 350 degree oven for 40 to 45 minutes, or until the center is set and the top is golden. Let stand for 5 to 10 minutes before cutting into wedges.
Baked chicken using Mrs. Dash seasoning
Friday
German Bean and Sausage Soup
Ingredients
2 tsp. oil
1 onion, chopped
2 cups cup carrots, sliced
2 cups cup potato, peeled, cubed
2 Tbs. parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
2.5 cups beef stock
14 ounces smoked turkey kielbasa, cut into 1/2 inch slices
15 ounces canned Great Northern beans, undrained
15 ounces canned cut green beans, undrained
Method
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Add sausage and beans. Cook until thoroughly heated. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
(you can also dunk all this in the slow pot if you like and cook overnight)
Saturday
Mutton pulao
In cheesecloth, combine
3-4 cloves of garlic,
½ medium onion,
1 ½ tbsp coriander seeds,
1 tbsp fennel seeds
Tie bag and put into pressure cooker with 1 lb of meat and 1tsp of salt and 1 ½ cup of water, Cook 5 minutes under pressure. Remove from pressure cooker and separate broth and meat. Squeeze cheesecloth into broth and then throw cheesecloth bag away.
Put 3 tbsp oil in pressure cooker, brown 1 onion (1 inch slices) and add 1 or 2 cardamom pods (badi velchi), 10-12 cloves, 2 sticks cinnamon, 10-15 peppercorns, ¼ tsp black cumin (shahjeera) and 1 or 2 bay leaves. Add meat and brown for 1 or 2 minutes. Add broth and 2 cups rice, broth should be ½ inch above meat. Pressure cook for 1 minute and allow pressure cooker to release all steam. Serve with raita and salad
Raita
Combine 2 tbsp yoghurt, 1 cup milk, ¼ tsp garlic powder, 1 tsp salt, ¼ tsp chilli powder and ½ tsp cumin
Salad
Combine 1 Roma tomato, 1 cucumber (1 inch slices), 1 radish quartered and sliced thin, slices of onion, green pepper, 2 tbsp lemon juice
Corned beef and cabbage
Ingredients
1 head of cabbage (quartered)
1 lb of baby carrots (optional)
3-4 lbs of corned beef (unsalted and not seasoned)
2 cups of water
2-3 tbsp pickling spice
Method
Add beef, water and pickling spice to the crockpot/slow cooker. If you do not have a slowpot, put it in a covered pot in the oven at 350 F till the meat looks cooked (usually takes at least 2 hours). After the meat is done, drain the water and boil the cabbage and carrots till tender. Do not overcook.
Tuesday
Southwestern pizza
Ingredients
1 baked cheese pizza crust
2 small bottles hot and spicy barbecue sauce (kraft)
2 lbs chicken
1 onion, sliced
1 cup red or green bell pepper, seeded and finely sliced
1 tsp. chili powder
1 cup shredded fat-free mozzarella cheese/pizza blend
Method
Cube the chicken and marinate in 1 bottle of BBQ sauce for at least 2 hours. Preheat oven to 450°F. Cook till chicken is golden brown. Spread barbecue sauce over pizza crust. Arrange chicken, onion, and peppers over top and sprinkle with chili powder and cheese. Bake 10 minutes, or until golden.
Wednesday
Chilli enchilada casserole
Ingredients
1 can chili with beans (turkey or beef)
2 cups sharp cheddar cheese, grated
1 large 12-ounce package Doritos (save 2 cups for casserole topping)
10 to 15 oz. enchilada sauce
8 oz. can tomato sauce
2 tbsp. onion, grated
1 1/4 cup sour cream
Method
For the topping, set aside sour cream, 1/2 cup of the grated cheese, and 1/3 of the Doritos bag.
Grate a small onion and measure 2 tablespoons and set aside. Take remaining 6-cups Doritos and crumble with your hands into mixing bowl.
Mix the onion, and all the other ingredients, except those for the topping, and place into an 8 1/2 x 11-inch casserole dish.
Bake for 20 minutes at 375 F.
Remove casserole from oven. Spread on sour cream, cover with Doritos, and sprinkle 1/2 cup cheese.
Bake for an additional 5 minutes and serve.
Thursday
Greek spinach casserole
Ingredients
2 tablespoons oil
1 yellow onion, chopped
1 bunch of spinach, chopped (or 1 lb frozen spinach)
6 eggs
2 tablespoons chopped parsley
2 teaspoons dillweed
1 teaspoon crushed dried tarragon
8 ounces crumbled feta cheese
1 green chili pepper, chopped (optional)
1 cup dry bread crumbs
1 tomato, sliced
3 tablespoons parsley, chopped
3 tablespoons green onions, chopped (optional)
salt and pepper to taste
Method
In a large skillet over medium heat with oil, saute chopped onion.Cook till transparent. Stir in spinach, continue cooking for 15 minutes, stirring frequently, or until the onions are golden and the spinach leaves are limp. Remove from heat. Preheat the oven to 350 degrees.
In a mixing bowl, combine eggs with two tablespoons parsley, dillweed, tarragon, feta cheese, and chopped green chili pepper. Stir in the onion mixture. Sprinkle dry bread crumbs in a greased pie plate. Pour in the mixture and ring the outside edge with thinly sliced tomato, then sprinkle with remaining chopped parsley and chopped green onions in the center. Sprinkle the top with remaining dry bread crumbs. Bake in a 350 degree oven for 40 to 45 minutes, or until the center is set and the top is golden. Let stand for 5 to 10 minutes before cutting into wedges.
Baked chicken using Mrs. Dash seasoning
Friday
German Bean and Sausage Soup
Ingredients
2 tsp. oil
1 onion, chopped
2 cups cup carrots, sliced
2 cups cup potato, peeled, cubed
2 Tbs. parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
2.5 cups beef stock
14 ounces smoked turkey kielbasa, cut into 1/2 inch slices
15 ounces canned Great Northern beans, undrained
15 ounces canned cut green beans, undrained
Method
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Add sausage and beans. Cook until thoroughly heated. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
(you can also dunk all this in the slow pot if you like and cook overnight)
Saturday
Mutton pulao
In cheesecloth, combine
3-4 cloves of garlic,
½ medium onion,
1 ½ tbsp coriander seeds,
1 tbsp fennel seeds
Tie bag and put into pressure cooker with 1 lb of meat and 1tsp of salt and 1 ½ cup of water, Cook 5 minutes under pressure. Remove from pressure cooker and separate broth and meat. Squeeze cheesecloth into broth and then throw cheesecloth bag away.
Put 3 tbsp oil in pressure cooker, brown 1 onion (1 inch slices) and add 1 or 2 cardamom pods (badi velchi), 10-12 cloves, 2 sticks cinnamon, 10-15 peppercorns, ¼ tsp black cumin (shahjeera) and 1 or 2 bay leaves. Add meat and brown for 1 or 2 minutes. Add broth and 2 cups rice, broth should be ½ inch above meat. Pressure cook for 1 minute and allow pressure cooker to release all steam. Serve with raita and salad
Raita
Combine 2 tbsp yoghurt, 1 cup milk, ¼ tsp garlic powder, 1 tsp salt, ¼ tsp chilli powder and ½ tsp cumin
Salad
Combine 1 Roma tomato, 1 cucumber (1 inch slices), 1 radish quartered and sliced thin, slices of onion, green pepper, 2 tbsp lemon juice
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