Monday
Lebanese Chicken and Potatoes
(http://allrecipes.com//Recipe/lebanese-chicken-and-potatoes/Detail.aspx )
Ingredients
8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place chicken in a large baking dish. Season generously with salt and white pepper.
3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken is golden, about 30 minutes.
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
(http://www.epicurious.com/recipes/food/views/Chickpea-Salad-with-Lemon-Parmesan-and-Fresh-Herbs-364611#ixzz1L3olQdTs)
Ingredients
1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt
Pita bread
Preparation
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature with pita bread.
Tuesday
Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing
(http://www.epicurious.com/recipes/food/views/Seared-Asian-Steak-and-Mushrooms-on-Mixed-Greens-with-Ginger-Dressing-361612#ixzz1L3qWOaHm)
Ingredients
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
4 1/2 teaspoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
1/2 teaspoon Asian chili-garlic sauce
1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided
1/4 cup chopped fresh cilantro
2 12-ounce rib-eye steaks
2 tablespoons toasted sesame seeds
8 ounces crimini (baby bella) mushrooms, quartered
8 cups mixed greens
Preparation
Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside. Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.
Wednesday
Roasted Beet and Goat Cheese Salad(http://www.epicurious.com/recipes/food/views/Roasted-Beet-and-Goat-Cheese-Salad-360349#ixzz1L3r0vEiN )
Ingredients
16 ounces (about 4) medium golden and/or red beets
1/4 cup grapeseed oil
1/4 cup sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon dark sesame oil
2 cups arugula
2 medium vine-ripened tomatoes, cut into thin wedges
1 fennel bulb, trimmed and thinly shaved
2 ounces goat cheese, crumbled
Preparation
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.
Parmesan Baked Salmon
(http://www.kraftrecipes.com/recipes/parmesan-baked-salmon-75528.aspx )
Ingredients
1/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. KRAFT Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (1 lb.), skins removed
2 tsp. lemon juice
10 RITZ Crackers, crushed (about 1/2 cup)
Directions
HEAT oven to 400°F. MIX mayo, cheese and pepper until well blended. PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs. BAKE 12 to 15 min. or until fish flakes easily with fork.
Thursday
Onion Frittata
(http://www.epicurious.com/recipes/food/views/Onion-Frittata-365183 )
Ingredients
8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoon extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta
Preparation
Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts(http://www.epicurious.com/articlesguides/bestof/toprecipes/bestsaladrecipes/recipes/food/views/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430#ixzz1L3uQEVck )
Ingredients
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped
Preparation
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.
Friday
Island Pork Tenderloin Salad(http://www.epicurious.com/articlesguides/bestof/toprecipes/bestsaladrecipes/recipes/food/views/Island-Pork-Tenderloin-Salad-108103 )
Ingredients
For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil
For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For salad
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
Hole grain artisan bread
Preparation
Prepare pork: Preheat oven to 350°F. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork: Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts: Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands: Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad: Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork. Serve with artisan bread.
Saturday
Gobhi paratha
(http://www.sanjeevkapoor.com/gobhi-parantha.aspx )
Ingredients
Whole wheat flour (atta) 3 cups + for dusting
Salt to taste
Ghee to shallow fry+ tablespoons
Cauliflower 1 medium
Fresh mint leaves a few
Fresh coriander leaves bunch1/2 medium
Green chilli 3
Ginger 1/2 inch pieces
Dry mango powder (amchur) 1 tablespoons
Red pepper powder 1/2 teaspoon
Method
Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make stiff dough. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower. Clean, wash and finely chop coriander leaves and mint leaves. Remove stems, wash and crush green chillies. Peel, wash and grate ginger. Mix these ingredients together adding amchur, salt to taste and red chilli powder. Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting. Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges. Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers. Heat a tawa and cook the parantha on both sides. Shallow fry to golden brown using a little ghee. Serve hot with butter and a bowl of raita.
Cucumber and raisin raita
(http://www.sanjeevkapoor.com/cucumber-and-raisin-raita.aspx )
Ingredients
Salt to taste
Cucumbers, chopped 4 medium
Raisins, chopped 3 tablespoons
Yogurt 1 1/2 cups
Cumin seeds 1 tablespoon
Green chilli, chopped 1
Fresh coriander leaves, chopped 1 tablespoon
Honey 2 tablespoons
Method
Whisk yogurt well and place in the refrigerator to chill. Dry roast cumin seeds and pound to a coarse powder. Combine cucumber, raisins, yogurt, cumin powder, green chilli, coriander leaves, honey and salt and mix well. Transfer into a serving bowl and serve chilled
Saturday, April 30, 2011
Sunday, April 17, 2011
April 24, 2011
Sunday
Gazpacho
(http://allrecipes.com//Recipe/gazpacho/Detail.aspx )
Ingredients
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste
Directions
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving. Serve with Baguette and
French baguette or Sour dough bread
Herbed goat cheese spread
(http://www.marthastewart.com/337616/herbed-goat-cheese-spread )
Ingredients
5 ounces goat cheese
2 tablespoons heavy cream
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 tablespoon chopped chives
Pinch of coarse salt and freshly ground black pepper
Directions
Place all ingredients in the bowl of a small food processor; process until well combined. Serve on bread, if desired.
Monday
Roasted Salmon with Spicy Cauliflower
(http://www.marthastewart.com/338636/roasted-salmon-with-spicy-cauliflower?backto=true )
Ingredients
4 garlic cloves
2 to 4 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons olive oil
2 tablespoons olive oil
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving
Directions
1. Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chef’s knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
2. Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
3. Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.
Oven Roasted Green Beans
(http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-green-beans-recipe/index.html )
Ingredients
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.Trim the ends of the green beans and add to a large bowl.
Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Tuesday
Tofu Stir-Fry
(http://www.marthastewart.com/285423/tofu-stir-fry?backto=true )
Ingredients
1 pound firm tofu
2 tablespoons reduced-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon canola oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving
Brown rice, cooked according to directions
Directions
1. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
3. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
4. Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes and rice.
Wednesday
Walnut-Crusted Chicken Breasts
(http://www.wholeliving.com/recipe/walnut-crusted-chicken-breasts?backto=true )
Ingredients
2 slices whole-wheat bread, dried
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving
Seasonal green salad
Directions
1. Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
2. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
3. In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
4. Serve chicken with lemon slices and green salad.
Easy Arugula Salad
(http://allrecipes.com//Recipe/easy-arugula-salad/Detail.aspx )
Ingredients
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced
Directions
1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.
Thursday
Spinach-Dill Pie
http://www.marthastewart.com/259221/spinach-dill-pie?backto=true
Ingredients
10 ounces spinach well washed, tough stems removed
1 tablespoon unsalted butter
1 onion diced into 1/4-inch pieces
2 cloves garlic minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
8 sheets phyllo dough thawed
Cooking spray
Directions
1. Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
3. Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.
Greek Salad I
(http://allrecipes.com//Recipe/greek-salad-i/Detail.aspx )
Ingredients
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
Directions
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Friday
Greek-Style Quinoa Burgers
(http://www.wholeliving.com/recipe/greek-style-quinoa-burgers-recipe?backto=true )
Ingredients
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally
Directions
1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
Chips
Saturday
HANDI BIRYANI - FOODFOOD
(http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=5545&Header=Indian Recipe&IsRecipe=Y&MenuId=93 )
INGREDIENTS
Rice, soaked and drained 1 1/2 cups
Carrot, cut into ½ inch cubes 1 medium
French beans, cut into ½ inch cubes 10-15
Cauliflower, cut into florets 1/4 medium
Green peas 1/2 cup
Green cardamoms 2-3
Black cardamom 1
Clove 2-3
Cinnamon 1 inch stick
Bay leaf 1
Salt to taste
Oil 2 tablespoons
Caraway seed (shahi jeera) powder 1/2 teaspoon
Onion , chopped 1 medium
Green chillies, chopped 4-5
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Turmeric powder 1 teaspoon
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Tomato, chopped 2 medium
Yogurt 3/4 cup
Fried onions 1 cup
Fresh mint leaves a few sprigs
Fresh coriander leaves a few sprigs
Ginger, cut into thin strips 1 inch piece
Ghee 2 tablespoons
Garam masala powder 1/2 teaspoon
METHOD
Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside.Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. Add the peas and cook for a couple of minutes. Drain and refresh under cold running water. Set aside. Heat two tablespoons of oil in a non stick pan and add the caraway seeds. When they begin to change colour, add the onion and sauté until golden brown. Add the green chillies, ginger paste and garlic paste and stir. Add a little water so that the mixture does not burn. Add the turmeric powder, coriander powder, red chilli powder and mix well. Add the tomatoes and cook they are soft. Add half the yogurt and salt and mix well. Add the boiled vegetables and mix well. Mix the saffron in kewra water. In a handi, arrange a layer of the vegetables and top it with a layer of rice. Sprinkle fried onions and a little salt. Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. Sprinkle garam masala powder and the remaining yogurt. Cover and place over a hot tawa. Cook for fifteen to twenty minutes. Serve hot with a raita.
Cucumber Raita
(http://allrecipes.com//Recipe/cucumber-raita/Detail.aspx )
Ingredients
2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 teaspoon white sugar
1/4 teaspoon kosher salt
Directions
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Footnotes
FOOTNOTE
To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!
Gazpacho
(http://allrecipes.com//Recipe/gazpacho/Detail.aspx )
Ingredients
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste
Directions
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving. Serve with Baguette and
French baguette or Sour dough bread
Herbed goat cheese spread
(http://www.marthastewart.com/337616/herbed-goat-cheese-spread )
Ingredients
5 ounces goat cheese
2 tablespoons heavy cream
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 tablespoon chopped chives
Pinch of coarse salt and freshly ground black pepper
Directions
Place all ingredients in the bowl of a small food processor; process until well combined. Serve on bread, if desired.
Monday
Roasted Salmon with Spicy Cauliflower
(http://www.marthastewart.com/338636/roasted-salmon-with-spicy-cauliflower?backto=true )
Ingredients
4 garlic cloves
2 to 4 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons olive oil
2 tablespoons olive oil
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving
Directions
1. Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chef’s knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
2. Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
3. Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.
Oven Roasted Green Beans
(http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-green-beans-recipe/index.html )
Ingredients
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.Trim the ends of the green beans and add to a large bowl.
Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Tuesday
Tofu Stir-Fry
(http://www.marthastewart.com/285423/tofu-stir-fry?backto=true )
Ingredients
1 pound firm tofu
2 tablespoons reduced-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon canola oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving
Brown rice, cooked according to directions
Directions
1. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
3. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
4. Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes and rice.
Wednesday
Walnut-Crusted Chicken Breasts
(http://www.wholeliving.com/recipe/walnut-crusted-chicken-breasts?backto=true )
Ingredients
2 slices whole-wheat bread, dried
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving
Seasonal green salad
Directions
1. Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
2. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
3. In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
4. Serve chicken with lemon slices and green salad.
Easy Arugula Salad
(http://allrecipes.com//Recipe/easy-arugula-salad/Detail.aspx )
Ingredients
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced
Directions
1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.
Thursday
Spinach-Dill Pie
http://www.marthastewart.com/259221/spinach-dill-pie?backto=true
Ingredients
10 ounces spinach well washed, tough stems removed
1 tablespoon unsalted butter
1 onion diced into 1/4-inch pieces
2 cloves garlic minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
8 sheets phyllo dough thawed
Cooking spray
Directions
1. Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
3. Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.
Greek Salad I
(http://allrecipes.com//Recipe/greek-salad-i/Detail.aspx )
Ingredients
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
Directions
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Friday
Greek-Style Quinoa Burgers
(http://www.wholeliving.com/recipe/greek-style-quinoa-burgers-recipe?backto=true )
Ingredients
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally
Directions
1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
Chips
Saturday
HANDI BIRYANI - FOODFOOD
(http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=5545&Header=Indian Recipe&IsRecipe=Y&MenuId=93 )
INGREDIENTS
Rice, soaked and drained 1 1/2 cups
Carrot, cut into ½ inch cubes 1 medium
French beans, cut into ½ inch cubes 10-15
Cauliflower, cut into florets 1/4 medium
Green peas 1/2 cup
Green cardamoms 2-3
Black cardamom 1
Clove 2-3
Cinnamon 1 inch stick
Bay leaf 1
Salt to taste
Oil 2 tablespoons
Caraway seed (shahi jeera) powder 1/2 teaspoon
Onion , chopped 1 medium
Green chillies, chopped 4-5
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Turmeric powder 1 teaspoon
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Tomato, chopped 2 medium
Yogurt 3/4 cup
Fried onions 1 cup
Fresh mint leaves a few sprigs
Fresh coriander leaves a few sprigs
Ginger, cut into thin strips 1 inch piece
Ghee 2 tablespoons
Garam masala powder 1/2 teaspoon
METHOD
Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside.Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. Add the peas and cook for a couple of minutes. Drain and refresh under cold running water. Set aside. Heat two tablespoons of oil in a non stick pan and add the caraway seeds. When they begin to change colour, add the onion and sauté until golden brown. Add the green chillies, ginger paste and garlic paste and stir. Add a little water so that the mixture does not burn. Add the turmeric powder, coriander powder, red chilli powder and mix well. Add the tomatoes and cook they are soft. Add half the yogurt and salt and mix well. Add the boiled vegetables and mix well. Mix the saffron in kewra water. In a handi, arrange a layer of the vegetables and top it with a layer of rice. Sprinkle fried onions and a little salt. Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. Sprinkle garam masala powder and the remaining yogurt. Cover and place over a hot tawa. Cook for fifteen to twenty minutes. Serve hot with a raita.
Cucumber Raita
(http://allrecipes.com//Recipe/cucumber-raita/Detail.aspx )
Ingredients
2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 teaspoon white sugar
1/4 teaspoon kosher salt
Directions
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Footnotes
FOOTNOTE
To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!
Friday, April 15, 2011
April 17, 2011
Sunday
Mixed Greens with Mustard Dressing
(http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/springvegetables/recipes/food/views/Mixed-Greens-with-Mustard-Dressing-364091)
Ingredients
2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
2 tablespoons minced shallot
1 garlic clove, minced
1/4 cup extra-virgin olive oil
6 cups frisée, torn into bite-size pieces
2 cups torn radicchio leaves
2 large heads of Belgian endive, cut crosswise into 1/2-inch strips
2 tablespoons chopped fresh chives
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh tarragon leaves
print a shopping list for this recipe
Preparation
Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.
Salmon and Asparagus Frittata
(http://www.epicurious.com/recipes/food/views/Salmon-and-Asparagus-Frittata-364532)
Ingredients
3/4 pound red potatoes, cut into 1/2-inch cubes
6 whole eggs, lightly beaten
3 egg whites, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried oregano
8 ounces asparagus, trimmed and cut into 3/4-inch pieces
12 ounces salmon fillet, skin removed, cut into bite-size pieces
Preparation
Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.
Tuesday
Chicken Skewers with Tarragon-Pistachio Pesto
(http://www.epicurious.com/recipes/food/views/Chicken-Skewers-with-Tarragon-Pistachio-Pesto-364553)
Ingredients
1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/4 cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
Preparation
Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
(http://www.epicurious.com/recipes/food/views/Chickpea-Salad-with-Lemon-Parmesan-and-Fresh-Herbs-364611#ixzz1Jbay0r1n)
Ingredients
1 (15 ounce) can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt
Preparation
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. Cover and refrigerate. Serve salad chilled or at room temperature.
Couscous or pita bread
Wednesday
Steak Picadillo Soft Tacos
( http://www.epicurious.com/recipes/food/views/Steak-Picadillo-Soft-Tacos-364552#ixzz1Jbbssxot)
Ingredients
1 tablespoon extra-virgin olive oil
1 12-ounce strip of skirt steak
1/2 cup 1/4-inch squares green bell pepper
3/4 cup canned diced tomatoes with green chiles
1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
1/4 cup raisins
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground allspice
8 corn tortillas
Chopped fresh cilantro (for garnish)
Preparation
Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.
Corn and Radish Salad with Jalepenos and Lime
(http://www.epicurious.com/recipes/food/views/Corn-and-Radish-Salad-with-Jalepenos-and-Lime-105338#ixzz1JbdAZt8P)
Ingredients
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3 1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalapeño chilies
Preparation
Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving.)
Thursday
Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese
(http://www.epicurious.com/recipes/food/views/Chicken-Green-Bean-Corn-and-Farro-Salad-with-Goat-Cheese-354298#ixzz1JbeknfiG)
Ingredients
1/2 cup semi-pearled farro or spelt berries (I'm using quinoa)
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)
Preparation
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
Friday
Grilled Cheese and Fried Egg Sandwiches
(http://www.epicurious.com/recipes/food/views/Grilled-Cheese-and-Fried-Egg-Sandwiches-364551)
Ingredients
12 slices pancetta (Italian bacon)
2 tablespoons butter
4 slices sourdough bread
8 thin slices provolone cheese
4 large eggs
1 small green onion, chopped
Parmesan cheese shavings
12 fresh basil leaves or arugula leaves
Preparation
Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.
Chips
Saturday
BAGHARE BAINGAN - Eggplants steeped in an aromatic nutty gravy
(http://www.sanjeevkapoor.com/baghare-baingan-foodfood.aspx)
INGREDIENTS
Baby Eggplant, small 250 grams
Peanuts 2 tablespoons
Sesame seeds (til) 1 1/2 tablespoons
Poppy seeds (khuskhus/posto) 3/4 teaspoon
Dried coconut, grated 1 tablespoon
Oil ,deep frying4 tablespoons
Onion , sliced 2 medium
Mustard seeds 1/2 teaspoon
Cumin seeds 1/4 teaspoon
Fennel seeds (saunf) 1/4 teaspoon
Onion seeds (kalonji) 1/4 teaspoon
Fenugreek leaves (methi) pinch
Curry leaves 10-12
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chilli paste 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 1/2 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Tamarind pulp 2 tablespoons
Jaggery (gur), grated 1/2 teaspoon
METHOD
Dry roast the peanuts in a non stick pan till lightly browned. Set aside to cool. Similarly dry roast the sesame seeds, poppy seeds and dried coconut separately and set aside to cool. Grind the roasted ingredients with half a cup of water to a fine paste. Make one slit along the length of the eggplants from the bottom and one from the top near the stem – this way the eggplants will get cooked well. Take care that they are held together at the stem. Heat sufficient oil in a kadai. Add the eggplants and deep fry three to four minutes. Drain on absorbent paper and set aside. Add the onions to the same oil and deep fry till golden. Drain on absorbent paper and set aside. Heat four tablespoons oil in another non stick pan. Add the mustard seeds, cumin seeds, fennel seeds, onion seeds and fenugreek seeds and sauté till lightly browned. Add the curry leaves, ginger paste, garlic paste and green chilli paste. Stir and sauté till the oil separates from the masala. Add the browned onions, turmeric powder, coriander powder, cumin powder, red chilli powder and salt and stir. Add the tamarind and jaggery and mix well. Add the coconut paste and cook till the oil separates. Add the fried eggplants and one cup water and mix. Cover and simmer for fifteen to twenty minutes or till the oil surfaces. Serve hot with rice.
KHUMB HARA PYAAZ BIRYANI
(http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=3033&Header=Indian Recipe&IsRecipe=Y&MenuId=93)
INGREDIENTS
Basmati rice, soaked 1 1/2 cups
Button mushrooms, quartered 300 grams
Spring onions, sliced 10-12
Spring onion greens, 1 inch pieces 5 stalks
Bay leaves 2-3
Caraway seeds (shahi jeera) 1 tablespoon
Salt to taste
Skimmed milk yogurt, whisked 1 1/2 cups
Garlic, finely chopped 8 cloves
Ginger, finely chopped 2 inch piece
Green chillies, seeded and chopped 3
Red chilli powder 1/2 teaspoon
Turmeric powder 1 teaspoon
Olive oil 1 tablespoon
Garam masala powder 1 tablespoon
Green cardamom powder 1 teaspoon
Fresh coriander leaves, chopped 3 tablespoons
Fresh mint leaves, torn 15
For garnishing
Fresh cilantro leaves a few sprigs
Fresh mint leaves a few sprigs
METHOD
Bring eight cups of water to a boil. Add bay leaves, caraway seeds, salt and drained rice. Cook till the rice is almost done. Drain excess water. Take yogurt in a bowl and add garlic, ginger, mushrooms, spring onions, green chillies, salt, red chilli powder, turmeric powder and let it stand for five minutes. Heat olive oil in a pan, add the mixture and cook till it thickens and excess water evaporates. Take a thick-bottomed pan. Spread a layer of one-third of the rice, over it spread half of the mushroom masala. Sprinkle one-third of the garam masala powder, one-third of the green cardamom powder. Sprinkle some cilantro and mint leaves. Spread one-third of the spring onion greens. Repeat these layers once. Finally spread the remaining rice and the remaining garam masala powder, green cardamom powder, spring onion greens, cilantro and mint leaves. Alternatively bake in a preheated medium hot oven (350F) for twenty minutes. Serve hot garnished with cilantro and mint sprigs accompanied.
Mixed Greens with Mustard Dressing
(http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/springvegetables/recipes/food/views/Mixed-Greens-with-Mustard-Dressing-364091)
Ingredients
2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
2 tablespoons minced shallot
1 garlic clove, minced
1/4 cup extra-virgin olive oil
6 cups frisée, torn into bite-size pieces
2 cups torn radicchio leaves
2 large heads of Belgian endive, cut crosswise into 1/2-inch strips
2 tablespoons chopped fresh chives
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh tarragon leaves
print a shopping list for this recipe
Preparation
Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.
Salmon and Asparagus Frittata
(http://www.epicurious.com/recipes/food/views/Salmon-and-Asparagus-Frittata-364532)
Ingredients
3/4 pound red potatoes, cut into 1/2-inch cubes
6 whole eggs, lightly beaten
3 egg whites, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried oregano
8 ounces asparagus, trimmed and cut into 3/4-inch pieces
12 ounces salmon fillet, skin removed, cut into bite-size pieces
Preparation
Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.
Tuesday
Chicken Skewers with Tarragon-Pistachio Pesto
(http://www.epicurious.com/recipes/food/views/Chicken-Skewers-with-Tarragon-Pistachio-Pesto-364553)
Ingredients
1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/4 cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
Preparation
Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
(http://www.epicurious.com/recipes/food/views/Chickpea-Salad-with-Lemon-Parmesan-and-Fresh-Herbs-364611#ixzz1Jbay0r1n)
Ingredients
1 (15 ounce) can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt
Preparation
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. Cover and refrigerate. Serve salad chilled or at room temperature.
Couscous or pita bread
Wednesday
Steak Picadillo Soft Tacos
( http://www.epicurious.com/recipes/food/views/Steak-Picadillo-Soft-Tacos-364552#ixzz1Jbbssxot)
Ingredients
1 tablespoon extra-virgin olive oil
1 12-ounce strip of skirt steak
1/2 cup 1/4-inch squares green bell pepper
3/4 cup canned diced tomatoes with green chiles
1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
1/4 cup raisins
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground allspice
8 corn tortillas
Chopped fresh cilantro (for garnish)
Preparation
Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.
Corn and Radish Salad with Jalepenos and Lime
(http://www.epicurious.com/recipes/food/views/Corn-and-Radish-Salad-with-Jalepenos-and-Lime-105338#ixzz1JbdAZt8P)
Ingredients
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3 1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalapeño chilies
Preparation
Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving.)
Thursday
Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese
(http://www.epicurious.com/recipes/food/views/Chicken-Green-Bean-Corn-and-Farro-Salad-with-Goat-Cheese-354298#ixzz1JbeknfiG)
Ingredients
1/2 cup semi-pearled farro or spelt berries (I'm using quinoa)
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)
Preparation
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
Friday
Grilled Cheese and Fried Egg Sandwiches
(http://www.epicurious.com/recipes/food/views/Grilled-Cheese-and-Fried-Egg-Sandwiches-364551)
Ingredients
12 slices pancetta (Italian bacon)
2 tablespoons butter
4 slices sourdough bread
8 thin slices provolone cheese
4 large eggs
1 small green onion, chopped
Parmesan cheese shavings
12 fresh basil leaves or arugula leaves
Preparation
Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.
Chips
Saturday
BAGHARE BAINGAN - Eggplants steeped in an aromatic nutty gravy
(http://www.sanjeevkapoor.com/baghare-baingan-foodfood.aspx)
INGREDIENTS
Baby Eggplant, small 250 grams
Peanuts 2 tablespoons
Sesame seeds (til) 1 1/2 tablespoons
Poppy seeds (khuskhus/posto) 3/4 teaspoon
Dried coconut, grated 1 tablespoon
Oil ,deep frying4 tablespoons
Onion , sliced 2 medium
Mustard seeds 1/2 teaspoon
Cumin seeds 1/4 teaspoon
Fennel seeds (saunf) 1/4 teaspoon
Onion seeds (kalonji) 1/4 teaspoon
Fenugreek leaves (methi) pinch
Curry leaves 10-12
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chilli paste 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 1/2 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Tamarind pulp 2 tablespoons
Jaggery (gur), grated 1/2 teaspoon
METHOD
Dry roast the peanuts in a non stick pan till lightly browned. Set aside to cool. Similarly dry roast the sesame seeds, poppy seeds and dried coconut separately and set aside to cool. Grind the roasted ingredients with half a cup of water to a fine paste. Make one slit along the length of the eggplants from the bottom and one from the top near the stem – this way the eggplants will get cooked well. Take care that they are held together at the stem. Heat sufficient oil in a kadai. Add the eggplants and deep fry three to four minutes. Drain on absorbent paper and set aside. Add the onions to the same oil and deep fry till golden. Drain on absorbent paper and set aside. Heat four tablespoons oil in another non stick pan. Add the mustard seeds, cumin seeds, fennel seeds, onion seeds and fenugreek seeds and sauté till lightly browned. Add the curry leaves, ginger paste, garlic paste and green chilli paste. Stir and sauté till the oil separates from the masala. Add the browned onions, turmeric powder, coriander powder, cumin powder, red chilli powder and salt and stir. Add the tamarind and jaggery and mix well. Add the coconut paste and cook till the oil separates. Add the fried eggplants and one cup water and mix. Cover and simmer for fifteen to twenty minutes or till the oil surfaces. Serve hot with rice.
KHUMB HARA PYAAZ BIRYANI
(http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=3033&Header=Indian Recipe&IsRecipe=Y&MenuId=93)
INGREDIENTS
Basmati rice, soaked 1 1/2 cups
Button mushrooms, quartered 300 grams
Spring onions, sliced 10-12
Spring onion greens, 1 inch pieces 5 stalks
Bay leaves 2-3
Caraway seeds (shahi jeera) 1 tablespoon
Salt to taste
Skimmed milk yogurt, whisked 1 1/2 cups
Garlic, finely chopped 8 cloves
Ginger, finely chopped 2 inch piece
Green chillies, seeded and chopped 3
Red chilli powder 1/2 teaspoon
Turmeric powder 1 teaspoon
Olive oil 1 tablespoon
Garam masala powder 1 tablespoon
Green cardamom powder 1 teaspoon
Fresh coriander leaves, chopped 3 tablespoons
Fresh mint leaves, torn 15
For garnishing
Fresh cilantro leaves a few sprigs
Fresh mint leaves a few sprigs
METHOD
Bring eight cups of water to a boil. Add bay leaves, caraway seeds, salt and drained rice. Cook till the rice is almost done. Drain excess water. Take yogurt in a bowl and add garlic, ginger, mushrooms, spring onions, green chillies, salt, red chilli powder, turmeric powder and let it stand for five minutes. Heat olive oil in a pan, add the mixture and cook till it thickens and excess water evaporates. Take a thick-bottomed pan. Spread a layer of one-third of the rice, over it spread half of the mushroom masala. Sprinkle one-third of the garam masala powder, one-third of the green cardamom powder. Sprinkle some cilantro and mint leaves. Spread one-third of the spring onion greens. Repeat these layers once. Finally spread the remaining rice and the remaining garam masala powder, green cardamom powder, spring onion greens, cilantro and mint leaves. Alternatively bake in a preheated medium hot oven (350F) for twenty minutes. Serve hot garnished with cilantro and mint sprigs accompanied.
Friday, April 8, 2011
10 April 2011
Sunday
Blackened Chicken
(http://allrecipes.com//Recipe/Blackened-Chicken/Detail.aspx )
Ingredients
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Mediterranean savory salad(http://www.potatogoodness.com/transformpotatoes/mediterranean_salad_card.pdf )
Ingredients
• 3 pounds Yukon Gold potatoes or potato type of your choice (try russet, red, white, fingerling or purple/blue gems)
• 4 sun-dried tomatoes in oil, drained and chopped
• 1/4 cup crumbled feta cheese
• 5 cups spinach or lettuce of your choice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon of salt
• Pepper to taste
Directions
Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain. (Or place potatoes in a large microwave-safe bowl and cover. Microwave on high for 10 to 12 minutes or until potatoes are tender.) Refrigerate until cool. Cut potatoes into quarters. Place potatoes in a large bowl. Add feta cheese, sun-dried tomatoes and spinach/lettuce. Combine balsamic vinegar, olive oil, and salt and pepper; mix well and add to salad mix.
Monday
Molasses-Glazed Pork Tenderloin(http://allrecipes.com/Recipe/Molasses-Glazed-Pork-Tenderloin/ )
Ingredients
2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin
Directions
1. Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Roasted Asparagus and Fingerling Potatoes with Rosemary Infused Olive Oil
(http://allrecipes.com/Recipe/Roasted-Asparagus-and-Fingerling-Potatoes-with-Rosemary-Infused-Olive-Oil/ )
Ingredients
2 tablespoons rosemary, minced
1/4 cup Extra Virgin Olive Oil
1 pound asparagus, trimmed
1/2 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
1/4 teaspoon Sea Salt
Freshly ground black pepper to taste
Directions
1. Preheat oven to 400 degrees F.
2. In a saucepan, heat rosemary in Olive Oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.
3 .Strain Olive Oil, reserving rosemary, and toss potatoes in 2 tablespoons of Olive Oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.
4. Toss asparagus in remaining Olive Oil and add to potatoes.
5. Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.
6. Season to taste with Sea Salt and fresh ground pepper.
Tuesday
Quick Beef Stew with Root Vegetables(http://www.imaginefoods.com/content/quick-beef-stew-root-vegetables )
Ingredients
1 ½ 1b Boneless beef chuck or sirloin, cut into 1 inch cubes
2 tablespoons of Spectrum Organic Spanish Olive Oil
2-3 cups of cubed carrots, parsnips, leeks and new potatoes
Sea Salt to taste
Coarsely ground black pepper to taste
1 cup Beef Cooking Stock
2 cups of red zinfandel wine
1 tablespoon of whole cloves
¼ teaspoon of ground cinnamon
3 whole bay leaves
6 thyme sprigs
French Baguette
Directions
1. Sauté beef in oil over a high heat in a heavy bottom high sided pan. When browned all over remove and transfer to a plate.
2. Season vegetables with salt and pepper and sauté until tender.
3. Stir in stock, wine, herbs, spices and beef. Bring to a boil, then reduce heat and simmer, until beef is cooked through and tender about 2hours. Serve with baguette.
Wednesday
CHICKEN FRIED RICE
(http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=4387&Header=Searched Recipe&MenuId=0 )
INGREDIENTS
Boneless chicken, cut into thin strips 100 grams
Rice, soaked 1 cup
Oil 4 tablespoons
Spring onions, finely chopped 2
Garlic, finely chopped 3-4 cloves
Eggs, whisked lightly2
Salt to taste
Soy sauce 1 tablespoon
White pepper powder 1/2 teaspoon
Vinegar 1/2 tablespoon
METHOD
Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes. Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously. Add soy sauce, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.
Frozen spring rolls
Cook according to directions.
Thursday
Warm Chicken Salad with Tomato Vinaigrette(http://www.delish.com/recipefinder/warm-chicken-salad-vinaigrette-76?click=recipe_sr )
Ingredients
3/4 cup(s) oil-and-vinegar salad dressing
4 boneless chicken thighs or breast halves, 1 to 1 1/2 pounds
1 1/2 cup(s) plum tomatoes, diced
1 large red onion, sliced 1/4-inch thick (do not separate rings)
1 bag(s) (10 ounces) mixed salad greens
1/2 English cucumber, cut in half lengthwise and thinly sliced
Directions
1. Pour 1/3 cup dressing over chicken, marinate 15 minutes. Pour remaining dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side, or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner plates. Slice chicken and arrange with onion slices over greens, top with tomato vinaigrette.
Friday
Italian Antipasto Salad
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-antipasto-salad-recipe/index.html )
Ingredients
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper
Directions
Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Saturday
Hurry Up Chicken Pot Pie
(http://www.foodnetwork.com/recipes/paula-deen/hurry-up-chicken-pot-pie-recipe/index.html )
Ingredients
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Blackened Chicken
(http://allrecipes.com//Recipe/Blackened-Chicken/Detail.aspx )
Ingredients
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Mediterranean savory salad(http://www.potatogoodness.com/transformpotatoes/mediterranean_salad_card.pdf )
Ingredients
• 3 pounds Yukon Gold potatoes or potato type of your choice (try russet, red, white, fingerling or purple/blue gems)
• 4 sun-dried tomatoes in oil, drained and chopped
• 1/4 cup crumbled feta cheese
• 5 cups spinach or lettuce of your choice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon of salt
• Pepper to taste
Directions
Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain. (Or place potatoes in a large microwave-safe bowl and cover. Microwave on high for 10 to 12 minutes or until potatoes are tender.) Refrigerate until cool. Cut potatoes into quarters. Place potatoes in a large bowl. Add feta cheese, sun-dried tomatoes and spinach/lettuce. Combine balsamic vinegar, olive oil, and salt and pepper; mix well and add to salad mix.
Monday
Molasses-Glazed Pork Tenderloin(http://allrecipes.com/Recipe/Molasses-Glazed-Pork-Tenderloin/ )
Ingredients
2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin
Directions
1. Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Roasted Asparagus and Fingerling Potatoes with Rosemary Infused Olive Oil
(http://allrecipes.com/Recipe/Roasted-Asparagus-and-Fingerling-Potatoes-with-Rosemary-Infused-Olive-Oil/ )
Ingredients
2 tablespoons rosemary, minced
1/4 cup Extra Virgin Olive Oil
1 pound asparagus, trimmed
1/2 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
1/4 teaspoon Sea Salt
Freshly ground black pepper to taste
Directions
1. Preheat oven to 400 degrees F.
2. In a saucepan, heat rosemary in Olive Oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.
3 .Strain Olive Oil, reserving rosemary, and toss potatoes in 2 tablespoons of Olive Oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.
4. Toss asparagus in remaining Olive Oil and add to potatoes.
5. Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.
6. Season to taste with Sea Salt and fresh ground pepper.
Tuesday
Quick Beef Stew with Root Vegetables(http://www.imaginefoods.com/content/quick-beef-stew-root-vegetables )
Ingredients
1 ½ 1b Boneless beef chuck or sirloin, cut into 1 inch cubes
2 tablespoons of Spectrum Organic Spanish Olive Oil
2-3 cups of cubed carrots, parsnips, leeks and new potatoes
Sea Salt to taste
Coarsely ground black pepper to taste
1 cup Beef Cooking Stock
2 cups of red zinfandel wine
1 tablespoon of whole cloves
¼ teaspoon of ground cinnamon
3 whole bay leaves
6 thyme sprigs
French Baguette
Directions
1. Sauté beef in oil over a high heat in a heavy bottom high sided pan. When browned all over remove and transfer to a plate.
2. Season vegetables with salt and pepper and sauté until tender.
3. Stir in stock, wine, herbs, spices and beef. Bring to a boil, then reduce heat and simmer, until beef is cooked through and tender about 2hours. Serve with baguette.
Wednesday
CHICKEN FRIED RICE
(http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=4387&Header=Searched Recipe&MenuId=0 )
INGREDIENTS
Boneless chicken, cut into thin strips 100 grams
Rice, soaked 1 cup
Oil 4 tablespoons
Spring onions, finely chopped 2
Garlic, finely chopped 3-4 cloves
Eggs, whisked lightly2
Salt to taste
Soy sauce 1 tablespoon
White pepper powder 1/2 teaspoon
Vinegar 1/2 tablespoon
METHOD
Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes. Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously. Add soy sauce, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.
Frozen spring rolls
Cook according to directions.
Thursday
Warm Chicken Salad with Tomato Vinaigrette(http://www.delish.com/recipefinder/warm-chicken-salad-vinaigrette-76?click=recipe_sr )
Ingredients
3/4 cup(s) oil-and-vinegar salad dressing
4 boneless chicken thighs or breast halves, 1 to 1 1/2 pounds
1 1/2 cup(s) plum tomatoes, diced
1 large red onion, sliced 1/4-inch thick (do not separate rings)
1 bag(s) (10 ounces) mixed salad greens
1/2 English cucumber, cut in half lengthwise and thinly sliced
Directions
1. Pour 1/3 cup dressing over chicken, marinate 15 minutes. Pour remaining dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side, or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner plates. Slice chicken and arrange with onion slices over greens, top with tomato vinaigrette.
Friday
Italian Antipasto Salad
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-antipasto-salad-recipe/index.html )
Ingredients
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper
Directions
Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Saturday
Hurry Up Chicken Pot Pie
(http://www.foodnetwork.com/recipes/paula-deen/hurry-up-chicken-pot-pie-recipe/index.html )
Ingredients
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
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