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!