April 3rd, 2011

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