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
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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.