1 May 2011

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