Sunday
Eggplant burgers
(http://allrecipes.com/Recipe/Eggplant-Burgers/Detail.aspx )
Ingredients
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
Chips
Directions
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked. Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet. Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard. Serve with chips.
Monday
Baby Bok Choy with Garlic
(http://www.food.com/recipe/baby-bok-choy-with-garlic-104240 )
Ingredients
1/8 cup unsalted butter
5 teaspoons minced (or to taste) garlic
12 -14 baby bok choy (washed thoroughly)
1 1/2 cups canned low sodium chicken broth
Directions
Melt butter in heavy large skillet over moderate heat. Add minced garlic and saute about 2-3 minutes until barely golden/brown. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Use a slotted spoon to serve.
Super-Simple, Super-Spicy Mongolian Beef
(http://allrecipes.com/Recipe/Super-Simple-Super-Spicy-Mongolian-Beef/Detail.aspx )
Ingredients
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced
Brown rice, cooked according to directions
Directions
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight. Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes. Serve with rice.
Tuesday
Black Bean Spinach Salad Recipe
Ingredients
4 cups fresh baby spinach
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped sweet yellow pepper
2 medium tomatoes, cut into wedges
1 cup shredded zucchini
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped walnuts, toasted
Salad dressing of your choice
Directions
In a large salad bowl, combine the spinach, beans and pepper. Top with tomatoes and zucchini; sprinkle with cheese and walnuts. Serve with salad dressing.
Creamy Southwest Chicken
(http://lowcarbdiets.about.com/od/maindishes/r/greenchilechick.htm )
Ingredients
1 lb boneless skinless chicken breasts
1/4 C minced onion
2 cloves minced garlic
6-8 oz canned chopped green chiles (depending on can size)
Optional: small amt of chicken stock or Better than Boullion
1/4 C cream
1/3 C shredded cheddar or jack cheese
Olive oil
Salt, pepper
Preparation
Heat large skillet with oil. Cut chicken into bite sized pieces and season with salt and pepper. Saute' till brown on both sides, adding onions about half way through. Add garlic and cook for another minute. If needed, deglaze the pan with a little water or chicken stock. Add 1 teaspoon Better Than Bouillon if desired. Add green chiles and cream, and simmer until chicken is done and sauce is thickened. Top with cheese, and serve when cheese melts. Optional garnish: avocado slices; cilantro
Wednesday
Caramelized Baked Chicken
(http://allrecipes.com/Recipe/Caramelized-Baked-Chicken/Detail.aspx )
Ingredients
3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.
Green beans with almonds
(http://allrecipes.com/Recipe/green-beans-with-almonds-2/Detail.aspx )
Ingredients
1 (16 ounce) package frozen French-style green beans
1/2 cup slivered almonds
1/4 cup butter or margarine
2 teaspoons lemon juice
1/4 teaspoon salt
Directions
Place the beans in a saucepan and cover with water; cook until crisp-tender. Meanwhile, in a skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.
Mushrooms with peppers
(http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/peppermushr.htm )
Ingredients
1 cup chopped red Bell pepper
8 oz sliced mushrooms
2 cloves garlic
1 t dried thyme or 1 T fresh thyme
2 T dry white wine or chicken stock
small amount of olive oil to coat pan
Preparation
Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.
Thursday
Cha Cha's White Chicken Chili
(http://allrecipes.com/Recipe/Cha-Chas-White-Chicken-Chili/Detail.aspx )
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Corn tortillas
Directions
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm with tortillas.
Friday
Sautéed squash
Ingredients
1 medium yellow squash, sliced into 1/4 inches
1 small yellow onion, sliced
1 tbsp olive oil
Salt and pepper to taste
Directions
Place oil in sauté pan over medium heat. Add onion and cook till transparent. Add squash. Cook and stir until crisp and tender for about 5 minutes.
Roasted asparagus
(http://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe/index.html )
Ingredients
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Grilled Tuna
(http://allrecipes.com/Recipe/Grilled-Tuna/Detail.aspx )
Ingredients
4 (6 ounce) albacore tuna steaks, 1 inch thick
3 tablespoons extra virgin olive oil
salt and ground black pepper to taste
1 lime, juiced
1/2 cup hickory wood chips, soaked
Directions
Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Saturday
Misal Pav
(http://khanapina.blogspot.com/2007/06/misal-pav.html )
Usal
Ingredients
1 Cup sprouted moong Beans
1 onion
1 tomatoes
1 tbsp Turmeric powder
1 tbsp Garam Masala
1/2 tbsp cayenne powder
1 tbsp Ginger-garlic Paste
2 tbsp oil
Salt to taste
Method
Heat oil in a wok. Add ginger-garlic paste and saute for 2 mins. Add finely chopped onions, fry them till translucent. Add tuermeric , chili, garam masala Powder. Fry for just a minute. Now add tomatoes . Fry on low flame for a couple of minutes. Now put in boiled sprouted pulses. Cook for about 5 minutes till it is aromatic and dry.p.s. You could add some water if required.
Rassa/Gravy
Ingredients
1 cup boiled and dices potatoes
2 onions ( 1 for grinding and other one is chopped)
1 tbsp cumin seeds,
1 tbsp coriander seeds
1 tbsp sesame,
1/4 cup dried coconut,
5-6 cloves
1.5" cinnamon stick
2 tbsp Red chili powder
1 tbsp ginger garlic paste
few cilantro leaves
2 serrano peppers
salt to taste
Oil for cooking
Method
Dry roast coconut, sesame, coriander seeds, cumin seeds, cloves and cinnamon. Keep aside. In the mean time grind onion, ginger-garlic, peppers, cilantro to a fine paste. Keep aside. By this time the roasted contents will cool down. Grind these to a fine paste. Now heat oil, add onions and fry till translucent. Now add coc0nut paste and fry for 4 minutes. Add in the other paste (onion paste). Add cayenne powder, plenty of water and cook for 8-10 mins. Add salt to taste.
Pohe
1 cup Pohe
1/2 tsp Turmeric powder
1/2 Mustard seeds
1/4 tsp Hing/asafetida
Oil for cooking
Salt to taste
Method:
Wash pohe and keep aside. Heat oil. Add mustard seeds. After they start spluttering add hing. Now add Pohe and salt. cook till done. We have prepared all the ingredients for Misal.
It is time to arrange it in tiered manner. Let’s start with Usal. This will form the lowest layer of Misal. Now add Pohe. Pour in the rassa generously. Garnish with farsan/sev, onions, tomatoes, cilatro. Serve with a lemon wedge and Pav.
Friday, May 27, 2011
Wednesday, May 18, 2011
May 22, 2011
Sunday
Crab and Avocado Salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/crab-and-avocado-salad-recipe/index.html )
Ingredients
Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved
Directions
Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking. Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper. Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl. Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Monday
Salmon Hash
(http://www.foodnetwork.com/recipes/food-network-kitchens/salmon-hash-recipe/index.html )
Ingredients
1/4 cup nonfat plain Greek yogurt
1 tablespoon dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
3 cups frozen cubed hash browns
Kosher salt and freshly ground pepper
1 red onion, thinly sliced
2 bell peppers (red and/or green), chopped
3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
8 cups baby arugula
Lemon wedges, for serving (optional)
Directions
Mix the yogurt, mustard and dill in a small bowl. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper. Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.
Tuesday
Farro Salad with Grilled Eggplant, Tomatoes and Onion
(http://www.foodnetwork.com/recipes/bobby-flay/farro-salad-with-grilled-eggplant-tomatoes-and-onion-recipe/index.html )
Ingredients
1 1/2 cups farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2
1/4 cup chopped fresh dill, plus more for garnish
Sherry Vinaigrette, recipe follows
Directions
Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl. Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.
Wednesday
Vegetable Frittata
(http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-frittata-recipe/index.html )
Ingredients
3 large eggs, plus 3 egg whites
3/4 cup 2% reduced-fat cottage cheese
4 ounces smoked gouda cheese, shredded (about 1 cup)
1 teaspoon minced fresh rosemary
3 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped Kosher salt
1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
2 tablespoons grated parmesan cheese
1 scant teaspoon paprika
4 slices multigrain bread
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary. Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes. Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
Thursday
Sweet and Sour Pork
(http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-pork-recipe/index.html )
Ingredients
1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 tablespoons balsamic vinegar
Kosher salt
2 teaspoons low-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar, plus a pinch
3 tablespoons peanut or vegetable oil
3 cloves garlic, minced
2 carrots, thinly sliced
3 scallions, cut into 1/2-inch pieces
3 cups snow peas, cut in half
Brown rice (cook according to directions)
Directions
Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet. Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes. Serve with brown rice.
Friday
Tofu Tacos
(http://www.foodnetwork.com/recipes/food-network-kitchens/tofu-tacos-recipe/index.html )
Ingredients
12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped fresh cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes (1 zested and juiced, 1 cut into wedges)
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
1 tablespoon taco seasoning
8 8-inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella or pepper jack cheese
1/4 cup jarred salsa verde
Directions
Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper. Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips. Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
Saturday
BAINGAN BHARTA
(http://www.sanjeevkapoor.com/BAINGAN-BHARTA.aspx )
INGREDIENTS
Eggplant 1 kilogram/ 2lb
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 3 medium
Ginger 2 inch piece
Green chillies, chopped 2
Red chilli powder 2 teaspoons
Salt to taste
Tomatoes, chopped 4 large
Fresh cilantro leaves, chopped 1 1/2 tablespoons
METHOD
Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. You can broil these in the oven till the skin peels. Let them cool. Remove skin and mash the pulp completely. Heat oil in a pan/wok. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot. Serve with rice.
Crab and Avocado Salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/crab-and-avocado-salad-recipe/index.html )
Ingredients
Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved
Directions
Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking. Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper. Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl. Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Monday
Salmon Hash
(http://www.foodnetwork.com/recipes/food-network-kitchens/salmon-hash-recipe/index.html )
Ingredients
1/4 cup nonfat plain Greek yogurt
1 tablespoon dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
3 cups frozen cubed hash browns
Kosher salt and freshly ground pepper
1 red onion, thinly sliced
2 bell peppers (red and/or green), chopped
3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
8 cups baby arugula
Lemon wedges, for serving (optional)
Directions
Mix the yogurt, mustard and dill in a small bowl. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper. Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.
Tuesday
Farro Salad with Grilled Eggplant, Tomatoes and Onion
(http://www.foodnetwork.com/recipes/bobby-flay/farro-salad-with-grilled-eggplant-tomatoes-and-onion-recipe/index.html )
Ingredients
1 1/2 cups farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2
1/4 cup chopped fresh dill, plus more for garnish
Sherry Vinaigrette, recipe follows
Directions
Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl. Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.
Wednesday
Vegetable Frittata
(http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-frittata-recipe/index.html )
Ingredients
3 large eggs, plus 3 egg whites
3/4 cup 2% reduced-fat cottage cheese
4 ounces smoked gouda cheese, shredded (about 1 cup)
1 teaspoon minced fresh rosemary
3 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped Kosher salt
1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
2 tablespoons grated parmesan cheese
1 scant teaspoon paprika
4 slices multigrain bread
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary. Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes. Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
Thursday
Sweet and Sour Pork
(http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-pork-recipe/index.html )
Ingredients
1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 tablespoons balsamic vinegar
Kosher salt
2 teaspoons low-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar, plus a pinch
3 tablespoons peanut or vegetable oil
3 cloves garlic, minced
2 carrots, thinly sliced
3 scallions, cut into 1/2-inch pieces
3 cups snow peas, cut in half
Brown rice (cook according to directions)
Directions
Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet. Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes. Serve with brown rice.
Friday
Tofu Tacos
(http://www.foodnetwork.com/recipes/food-network-kitchens/tofu-tacos-recipe/index.html )
Ingredients
12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped fresh cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes (1 zested and juiced, 1 cut into wedges)
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
1 tablespoon taco seasoning
8 8-inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella or pepper jack cheese
1/4 cup jarred salsa verde
Directions
Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper. Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips. Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
Saturday
BAINGAN BHARTA
(http://www.sanjeevkapoor.com/BAINGAN-BHARTA.aspx )
INGREDIENTS
Eggplant 1 kilogram/ 2lb
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 3 medium
Ginger 2 inch piece
Green chillies, chopped 2
Red chilli powder 2 teaspoons
Salt to taste
Tomatoes, chopped 4 large
Fresh cilantro leaves, chopped 1 1/2 tablespoons
METHOD
Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. You can broil these in the oven till the skin peels. Let them cool. Remove skin and mash the pulp completely. Heat oil in a pan/wok. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot. Serve with rice.
Sunday, May 8, 2011
15 May 2011
Monday
Slow Cooker Corned Beef and Cabbage
(http://www.foodnetwork.com/recipes/slow-cooker-corned-beef-and-cabbage-recipe/index.html )
Ingredients
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
Directions
For serving: grainy mustard and horseradish sauce, recipe below
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
Tuesday
Asparagus Artichoke Salad Recipe
(http://simplyrecipes.com/recipes/asparagus_artichoke_salad/ )
Ingredients
1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
2-3 Tbsp lemon juice
2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
2 Tbsp olive oil, divided
Salt
1 teaspoon garlic powder
1 pint grape or cherry tomatoes, sliced in half
1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)
Method
Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad. To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender. To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes. Remove the asparagus from the oven or grill and cut into bite-sized pieces. Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.
Cardamom Honey Chicken Recipe
(http://simplyrecipes.com/recipes/cardamom_honey_chicken/ )
Ingredients
Marinade
4 Tbsp honey
2 Tbsp sherry
1 teaspoon cardamom seeds, ground
1 teaspoon peppercorns, ground
6 chicken breasts, or one whole chicken, cut into parts
2 Tbsp Olive oil
1 lemon, thinly sliced
Salt and pepper
Method
If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds. Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes. Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.
Wednesday
Chicken Salad Recipe
(http://simplyrecipes.com/recipes/chicken_salad/ )
Ingredients
3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
6-8 croissants
Method
Prepare all of the salad ingredients and combine them in a large bowl. Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste. Mix the dressing in with the salad ingredients. Salt and pepper to taste. Serve with croissants
Thursday
Sausage, Peppers, and Onions Recipe
(http://simplyrecipes.com/recipes/sausage_peppers_and_onions/ )
Ingredients
4 Italian sausage links (sweet, hot, or a couple of each)
2 Tbsp olive oil
1 green bell pepper, sliced into 2 to 3 inch long strips
1 red bell pepper, sliced into 2 to 3 inch long strips
1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
4 garlic cloves, sliced into slivers
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine (optional)
1/2 teaspoon red pepper flakes (optional)
Salt to taste
Penne pasta cooked
Method
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside. Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute. Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half. Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes. Sausage, peppers and onions will keep in the fridge for several days. Serve over penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
Friday
Arugula, Mozzarella, Tomato on Focaccia Recipe
(http://simplyrecipes.com/recipes/arugula_mozzarella_tomato_on_focaccia/ )
Ingredients
3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
1 red onion, sliced thin
3 tablespoons red-wine vinegar
Freshly ground black pepper
3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse
Focaccia bread, halved horizontally (enough for 4 sandwiches)
1/2 pound mozzarella, sliced thin (fresh is best)
1 Tbsp mayonnaise (optional)
Chips
Method
In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes. Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks. Serve with chips.
Saturday
Slow-Cooker Pork Stew
(http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-stew-recipe/index.html )
Ingredients
1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes
Artisan bread
Directions
Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables. Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth. Serve with bread
Slow Cooker Corned Beef and Cabbage
(http://www.foodnetwork.com/recipes/slow-cooker-corned-beef-and-cabbage-recipe/index.html )
Ingredients
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
Directions
For serving: grainy mustard and horseradish sauce, recipe below
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
Tuesday
Asparagus Artichoke Salad Recipe
(http://simplyrecipes.com/recipes/asparagus_artichoke_salad/ )
Ingredients
1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
2-3 Tbsp lemon juice
2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
2 Tbsp olive oil, divided
Salt
1 teaspoon garlic powder
1 pint grape or cherry tomatoes, sliced in half
1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)
Method
Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad. To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender. To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes. Remove the asparagus from the oven or grill and cut into bite-sized pieces. Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.
Cardamom Honey Chicken Recipe
(http://simplyrecipes.com/recipes/cardamom_honey_chicken/ )
Ingredients
Marinade
4 Tbsp honey
2 Tbsp sherry
1 teaspoon cardamom seeds, ground
1 teaspoon peppercorns, ground
6 chicken breasts, or one whole chicken, cut into parts
2 Tbsp Olive oil
1 lemon, thinly sliced
Salt and pepper
Method
If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds. Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes. Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.
Wednesday
Chicken Salad Recipe
(http://simplyrecipes.com/recipes/chicken_salad/ )
Ingredients
3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
6-8 croissants
Method
Prepare all of the salad ingredients and combine them in a large bowl. Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste. Mix the dressing in with the salad ingredients. Salt and pepper to taste. Serve with croissants
Thursday
Sausage, Peppers, and Onions Recipe
(http://simplyrecipes.com/recipes/sausage_peppers_and_onions/ )
Ingredients
4 Italian sausage links (sweet, hot, or a couple of each)
2 Tbsp olive oil
1 green bell pepper, sliced into 2 to 3 inch long strips
1 red bell pepper, sliced into 2 to 3 inch long strips
1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
4 garlic cloves, sliced into slivers
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine (optional)
1/2 teaspoon red pepper flakes (optional)
Salt to taste
Penne pasta cooked
Method
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside. Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute. Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half. Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes. Sausage, peppers and onions will keep in the fridge for several days. Serve over penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
Friday
Arugula, Mozzarella, Tomato on Focaccia Recipe
(http://simplyrecipes.com/recipes/arugula_mozzarella_tomato_on_focaccia/ )
Ingredients
3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
1 red onion, sliced thin
3 tablespoons red-wine vinegar
Freshly ground black pepper
3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse
Focaccia bread, halved horizontally (enough for 4 sandwiches)
1/2 pound mozzarella, sliced thin (fresh is best)
1 Tbsp mayonnaise (optional)
Chips
Method
In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes. Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks. Serve with chips.
Saturday
Slow-Cooker Pork Stew
(http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-stew-recipe/index.html )
Ingredients
1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes
Artisan bread
Directions
Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables. Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth. Serve with bread
Friday, May 6, 2011
8 May 2011
Monday
Celery and Olive Orzo Salad Recipe
(http://www.chow.com/recipes/28910-celery-and-olive-orzo-salad )
INGREDIENTS
1/4 cup small-dice red onion
3 tablespoons red wine vinegar, plus more as needed
8 ounces orzo pasta
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
1/3 cup small-dice celery (about 1 stalk)
1/2 cup picholine olives, pitted and coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh Italian parsley
Salt
Freshly ground black pepper
INSTRUCTIONS
Place onion and vinegar in a large, nonreactive bowl and stir to combine; set aside.
Bring a large saucepan of heavily salted water to a boil over high heat. Add orzo and cook, stirring occasionally, until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain well and place in the bowl with the onion-vinegar mixture.
Add chickpeas, celery, olives, olive oil, and herbs and toss to combine. Taste and season with salt, pepper, and additional red wine vinegar as needed. Serve at room temperature.
Basic Shrimp Scampi
INGREDIENTS
3 tablespoons unsalted butter
2 garlic cloves, minced
"Kosher salt"
"Freshly ground black pepper"
1/4 cup dry white wine or vermouth
1 pound raw, peeled, deveined shrimp with tails on thawed, if frozen
Pasta, crusty bread, or rice, for serving optional
2 teaspoons coarsely chopped Italian parsley, for garnish
"Lemon wedges, for garnish"
INSTRUCTIONS
1. Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant, about 30 seconds.
2. Add the wine or vermouth and cook until the alcohol smell has cooked off, about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
3. Serve over pasta, crusty bread, or rice, if desired, and garnish with parsley and lemon wedges.
SOURCE: http://www.chow.com/recipes/29421-basic-shrimp-scampi
Tuesday
Black-Eyed Pea and Caramelized Onion Salad
(http://www.chow.com/recipes/28230-black-eyed-pea-and-caramelized-onion-salad )
INGREDIENTS
1/2 pound dried black-eyed peas, soaked in water overnight and drained
(I will substitute with 2 cans of black eyed peas)
5 tablespoons extra-virgin olive oil
1 medium yellow onion, small dice
2 medium garlic cloves, minced
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons red wine vinegar
1 medium fennel bulb, trimmed and cut into medium dice
3 tablespoons finely chopped fresh dill
5 ounces mixed greens
INSTRUCTIONS
1. Place peas in a medium saucepan, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Reduce heat to low and simmer until beans are tender, about 25 to30 minutes. Drain and set aside. (I will substitute with 2 cans of black eyed peas)
2. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add onion, garlic, 1 teaspoon kosher salt, and pepper and cook, stirring occasionally, until onions are softened and browned, about 15 minutes. Stir in vinegar.
3. Remove the pan from heat and add reserved peas, fennel, dill, and 2 tablespoons of the oil, stirring to combine. Season with more salt and pepper as needed.
4. In a large bowl, toss greens with remaining 1 tablespoon oil and season with salt and pepper. Top with black-eyed pea mixture and serve.
Basic Chicken Fajitas
INGREDIENTS
1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1 medium lime
3 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breast halves
Kosher salt
Freshly ground black pepper
8 6-inch tortillas corn or flour
1 medium bell pepper any color, cored and sliced into 1/2-inch strips
1 medium red onion, halved and sliced into 1/2-inch pieces
Guacamole, for serving optional
Salsa, for serving optional
Sour cream, for serving optional
INSTRUCTIONS
1. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
2. Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ngredients. Set the grill pan aside.
3. Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
4. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
5. Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).
SOURCE: http://www.chow.com/recipes/29564-basic-chicken-fajitas
Wednesday
Warm Spinach Salad with Smoky Pecans and Sweet Potato
(http://www.chow.com/recipes/28013-warm-spinach-salad-with-smoky-pecans-and-sweet-potato )
INGREDIENTS
10 ounces baby spinach, washed and dried
1/4 cup olive oil
3/4 cup whole raw pecans
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 medium sweet potato, peeled and cut into medium dice
1 medium shallot, minced
1/4 cup red wine vinegar
1 teaspoon packed light brown sugar
3/4 teaspoon Dijon mustard
INSTRUCTIONS
1. Place spinach in a large bowl; set aside.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts. Add to the bowl with the reserved spinach.
3. Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes. Add to the bowl with the nuts and spinach.
4. Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add shallot and cook until just golden brown, about 1 minute. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat. Serve immediately.
Honey-Mustard Chicken Skewers
INGREDIENTS
For the chicken:
2 packed teaspoons orange zest from about 1 orange
1/3 cup freshly squeezed orange juice from about 1 orange
1/4 cup freshly squeezed lemon juice from about 1 lemon
2 tablespoons soy sauce
1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs, cut into 1-1/2-inch squares
For the skewers:
3 large bell peppers any color, cut into 1-1/2-inch squares
8 10-inch metal or wooden skewers
INSTRUCTIONS
For the chicken:
1. Place zest, orange juice, lemon juice, and soy sauce in a large nonreactive bowl and whisk until combined. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
For the skewers:
1. Heat a grill pan or a gas or charcoal grill to medium (about 350°F). Rub the grill with a towel dipped in oil.
2. Remove chicken from marinade. Alternately thread 5 pieces of pepper and 4 pieces of chicken onto each skewer, beginning and ending with peppers, and leaving 1/4 inch between each piece. Season all over with salt.
3. Place on the grill and cook, covered and turning often, until chicken is opaque, firm, and cooked through and peppers are charred, about 30 to 40 minutes. Serve immediately with dipping sauce.
SOURCE: http://www.chow.com/recipes/22556-honey-mustard-chicken-skewers
Thursday
Warm Escarole and Mushroom Salad
(http://www.chow.com/recipes/14328-warm-escarole-and-mushroom-salad )
INGREDIENTS
1 medium head escarole, cleaned, dried, and torn into bite-size pieces
1/4 cup olive oil
1 pound mushrooms such as shiitake, button, or cremini, cleaned, stems removed, and quartered 2 medium garlic cloves, finely chopped
1 large shallot, thinly sliced
1 teaspoon fresh thyme leaves, minced
Salt
Freshly ground black pepper
5 tablespoons red wine vinegar
INSTRUCTIONS
1. Place the escarole in a large, nonreactive bowl and set aside. Heat the oil in a large frying pan over high heat. When the oil smokes, add the mushrooms, garlic, shallot, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 6 minutes.
2. Remove the pan from heat and transfer the mushrooms to the bowl with the escarole. Pour the vinegar into the pan. Stir, scraping up any browned bits from the bottom of the pan, then pour over the salad. Toss all the ingredients together, season with additional salt and pepper, and serve.
Swedish Meatballs
INGREDIENTS
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1 slice white bread, torn into 4 pieces
1/2 cup whole milk
1/2 pound ground chuck 15 percent fat content
1/2 pound ground veal
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup sour cream
3 tablespoons finely chopped fresh Italian parsley
INSTRUCTIONS
1. Melt 1 tablespoon of the butter in a large frying pan over medium heat. When the foaming subsides, add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from heat and let cool slightly.
2. Meanwhile, place bread in the bowl of a stand mixer fitted with a paddle attachment and add milk. Let sit until the bread has absorbed the milk, about 5 minutes. Add the cooled onion, ground beef and veal, egg, salt, pepper, and nutmeg and beat on medium speed until the mixture is light in color and appears sticky, about 5 minutes.
3. Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet.
4. Wipe the frying pan clean with a paper towel. Melt the remaining 2 tablespoons butter in the pan over medium heat. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer to a clean serving dish; set aside. Repeat with remaining meatballs.
5. Sprinkle flour over the drippings in the pan and whisk, scraping up any browned bits, until the flour’s no longer raw tasting, about 1 minute. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thicken, about 3 minutes. Strain through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Transfer the strained sauce back to the pan.
6. Reduce heat to low and whisk in sour cream. Season with salt and pepper as needed. Return meatballs to the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley.
SOURCE: http://www.chow.com/recipes/28380-swedish-meatballs
Friday
(http://www.chow.com/recipes/10065-sesame-noodle-salad-with-tofu )
Sesame Noodle Salad with Tofu
INGREDIENTS
4 ounces dry buckwheat or udon noodles
1 tablespoon canola oil
4 ounces extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons dark sesame oil
1 tablespoon fresh ginger, peeled and finely chopped
1 medium garlic clove, peeled and finely chopped
Red chile flakes
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 scallion, sliced
1 tablespoon freshly squeezed lemon juice
1/4 medium hothouse cucumber, halved lengthwise, then cut crosswise into 1/8-inch-thick slices 1/2 medium red bell pepper, sliced into thin strips
INSTRUCTIONS
1. Bring a large pot of water to a boil over high heat. Cook noodles according to the package directions. Drain, rinse under cold water until noodles are cool, and drain again; set aside.
2. Heat a medium frying pan over high heat. Add canola oil and heat until it begins to shimmer. Place tofu in the pan and cook until golden brown; flip and repeat. Remove tofu and drain on a paper towel. Season with salt and freshly ground black pepper.
3. Add sesame oil, ginger, and garlic to the warm pan. Cook over low heat to infuse the oil with the flavors (do not let the garlic and ginger brown). Remove from heat and add chile flakes, soy sauce, and sugar; stir until sugar is dissolved.
4. Scrape ginger mixture into a mixing bowl with a rubber spatula. Add scallion and lemon juice, and mix. Add noodles, cucumber, and bell pepper; toss to combine.
Korean Grilled Chicken
INGREDIENTS
3 pounds boneless, skinless chicken thighs
6 medium garlic cloves, smashed
3 medium scallions, ends trimmed and cut into 2-inch pieces
1 4-inch piece ginger, cut into 1/4-inch coins
3/4 cup soy sauce
1/2 cup Korean malt syrup (I will substitute maple syrup)
6 tablespoons granulated sugar
3 tablespoons toasted sesame oil
1 1/2 teaspoons freshly ground black pepper
1 tablespoon toasted sesame seeds, for garnish
INSTRUCTIONS
1. Lay chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to 1/2-inch thickness.
2. Place everything except the chicken and the sesame seeds in a large nonreactive dish or a resealable plastic bag and mix until evenly combined. Add chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours.
3. Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove chicken from the refrigerator and let sit at room temperature while the grill heats up, at least 20 minutes.
4. Remove chicken from marinade and let excess drip off. Place chicken on the grill. Cook uncovered, turning rarely, until charred and juices are running clear, about 10 minutes total. When ready to serve, garnish with sesame seeds.
SOURCE: http://www.chow.com/recipes/25679-korean-grilled-chicken
Saturday
INDIAN POTATO SANDWICH
(http://www.facebook.com/note.php?note_id=152009531530097&comments)
Ingredients -
1.Bread (whole wheat,regular,multi grain)any one of your choice OR dinner rolls OR long rolls (sausage rolls).
2.Potato (boiled and mashed) (2 cups).
3.Onion (sliced) (1 cup).
4.Tomato (chopped) (1 cup).
5.Jalapeno (green chillies) ( chopped into big pieces) (1/4 cup).
6.Red chilli powder (1/2 tsp ).
7.Black pepper powder (to taste).
8.Amchoor powder (1/2 tsp).
9.Fennel seeds (1/2 tsp).
10.Mint leaves (dry -1/2 tsp) OR (fresh - 1tbsp).
11.Garam masala powder (2 pinches).
12.Cilantro (chopped finely - 1 tbsp).
13.Butter (1 stick).
14.Salt to taste.
15.Lettuce (torn into big pieces).
15.Tomato ketchup/green coriander mint chutney to serve with the sandwich.
METHOD
1.Take the mashed potato and add salt,red chilli powder,garam masala powder,fennel seeds,amchoor powder,black pepper powder,mint leaves and cilantro.
2. Mix well.
3.Now take 1/2 stick of butter in a pan and heat it on medium heat.
4.Add the onion and fry for a second and add the jalapeno and tomato,saute for a minute and add the potato mix.
5.Fry and mix well and take it off the heat.Keep aside.
6.Take a griddle and heat it on medium heat.
7.Add some butter and fry the bread slices(2) or the rolls(cut horizontaly in 2).
8.Now take the slices of bread,put the lettuce on 1 slice and the potato masala mash on the other(the thickness of the masala potato depends on your taste).
9.Put both the slices together(lettuce and potato mash in between the slices).
10.Serve with tomato ketchup and green chutney. Serve with chips and a pickle.
If a mild sandwich is needed- do not add jalapeno,red chilli powder and take only 1 pinch of garam masala instead of 2.
Availibility of ingredients -
1. Bread,butter,tomato ketchup,onion,tomato,jalapeno,cilantro,potato lettuce,black pepper powder and salt - available at any American store like - Sams club,Costco,Walmart,Kroger etc.
2.Red chilli powder,amchoor powder,mint powder or fresh mint,fennel seeds,garam masala powder - any Indian Store.
Celery and Olive Orzo Salad Recipe
(http://www.chow.com/recipes/28910-celery-and-olive-orzo-salad )
INGREDIENTS
1/4 cup small-dice red onion
3 tablespoons red wine vinegar, plus more as needed
8 ounces orzo pasta
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
1/3 cup small-dice celery (about 1 stalk)
1/2 cup picholine olives, pitted and coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh Italian parsley
Salt
Freshly ground black pepper
INSTRUCTIONS
Place onion and vinegar in a large, nonreactive bowl and stir to combine; set aside.
Bring a large saucepan of heavily salted water to a boil over high heat. Add orzo and cook, stirring occasionally, until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain well and place in the bowl with the onion-vinegar mixture.
Add chickpeas, celery, olives, olive oil, and herbs and toss to combine. Taste and season with salt, pepper, and additional red wine vinegar as needed. Serve at room temperature.
Basic Shrimp Scampi
INGREDIENTS
3 tablespoons unsalted butter
2 garlic cloves, minced
"Kosher salt"
"Freshly ground black pepper"
1/4 cup dry white wine or vermouth
1 pound raw, peeled, deveined shrimp with tails on thawed, if frozen
Pasta, crusty bread, or rice, for serving optional
2 teaspoons coarsely chopped Italian parsley, for garnish
"Lemon wedges, for garnish"
INSTRUCTIONS
1. Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant, about 30 seconds.
2. Add the wine or vermouth and cook until the alcohol smell has cooked off, about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
3. Serve over pasta, crusty bread, or rice, if desired, and garnish with parsley and lemon wedges.
SOURCE: http://www.chow.com/recipes/29421-basic-shrimp-scampi
Tuesday
Black-Eyed Pea and Caramelized Onion Salad
(http://www.chow.com/recipes/28230-black-eyed-pea-and-caramelized-onion-salad )
INGREDIENTS
1/2 pound dried black-eyed peas, soaked in water overnight and drained
(I will substitute with 2 cans of black eyed peas)
5 tablespoons extra-virgin olive oil
1 medium yellow onion, small dice
2 medium garlic cloves, minced
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons red wine vinegar
1 medium fennel bulb, trimmed and cut into medium dice
3 tablespoons finely chopped fresh dill
5 ounces mixed greens
INSTRUCTIONS
1. Place peas in a medium saucepan, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Reduce heat to low and simmer until beans are tender, about 25 to30 minutes. Drain and set aside. (I will substitute with 2 cans of black eyed peas)
2. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add onion, garlic, 1 teaspoon kosher salt, and pepper and cook, stirring occasionally, until onions are softened and browned, about 15 minutes. Stir in vinegar.
3. Remove the pan from heat and add reserved peas, fennel, dill, and 2 tablespoons of the oil, stirring to combine. Season with more salt and pepper as needed.
4. In a large bowl, toss greens with remaining 1 tablespoon oil and season with salt and pepper. Top with black-eyed pea mixture and serve.
Basic Chicken Fajitas
INGREDIENTS
1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1 medium lime
3 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breast halves
Kosher salt
Freshly ground black pepper
8 6-inch tortillas corn or flour
1 medium bell pepper any color, cored and sliced into 1/2-inch strips
1 medium red onion, halved and sliced into 1/2-inch pieces
Guacamole, for serving optional
Salsa, for serving optional
Sour cream, for serving optional
INSTRUCTIONS
1. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
2. Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ngredients. Set the grill pan aside.
3. Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
4. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
5. Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).
SOURCE: http://www.chow.com/recipes/29564-basic-chicken-fajitas
Wednesday
Warm Spinach Salad with Smoky Pecans and Sweet Potato
(http://www.chow.com/recipes/28013-warm-spinach-salad-with-smoky-pecans-and-sweet-potato )
INGREDIENTS
10 ounces baby spinach, washed and dried
1/4 cup olive oil
3/4 cup whole raw pecans
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 medium sweet potato, peeled and cut into medium dice
1 medium shallot, minced
1/4 cup red wine vinegar
1 teaspoon packed light brown sugar
3/4 teaspoon Dijon mustard
INSTRUCTIONS
1. Place spinach in a large bowl; set aside.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts. Add to the bowl with the reserved spinach.
3. Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes. Add to the bowl with the nuts and spinach.
4. Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add shallot and cook until just golden brown, about 1 minute. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat. Serve immediately.
Honey-Mustard Chicken Skewers
INGREDIENTS
For the chicken:
2 packed teaspoons orange zest from about 1 orange
1/3 cup freshly squeezed orange juice from about 1 orange
1/4 cup freshly squeezed lemon juice from about 1 lemon
2 tablespoons soy sauce
1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs, cut into 1-1/2-inch squares
For the skewers:
3 large bell peppers any color, cut into 1-1/2-inch squares
8 10-inch metal or wooden skewers
INSTRUCTIONS
For the chicken:
1. Place zest, orange juice, lemon juice, and soy sauce in a large nonreactive bowl and whisk until combined. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
For the skewers:
1. Heat a grill pan or a gas or charcoal grill to medium (about 350°F). Rub the grill with a towel dipped in oil.
2. Remove chicken from marinade. Alternately thread 5 pieces of pepper and 4 pieces of chicken onto each skewer, beginning and ending with peppers, and leaving 1/4 inch between each piece. Season all over with salt.
3. Place on the grill and cook, covered and turning often, until chicken is opaque, firm, and cooked through and peppers are charred, about 30 to 40 minutes. Serve immediately with dipping sauce.
SOURCE: http://www.chow.com/recipes/22556-honey-mustard-chicken-skewers
Thursday
Warm Escarole and Mushroom Salad
(http://www.chow.com/recipes/14328-warm-escarole-and-mushroom-salad )
INGREDIENTS
1 medium head escarole, cleaned, dried, and torn into bite-size pieces
1/4 cup olive oil
1 pound mushrooms such as shiitake, button, or cremini, cleaned, stems removed, and quartered 2 medium garlic cloves, finely chopped
1 large shallot, thinly sliced
1 teaspoon fresh thyme leaves, minced
Salt
Freshly ground black pepper
5 tablespoons red wine vinegar
INSTRUCTIONS
1. Place the escarole in a large, nonreactive bowl and set aside. Heat the oil in a large frying pan over high heat. When the oil smokes, add the mushrooms, garlic, shallot, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 6 minutes.
2. Remove the pan from heat and transfer the mushrooms to the bowl with the escarole. Pour the vinegar into the pan. Stir, scraping up any browned bits from the bottom of the pan, then pour over the salad. Toss all the ingredients together, season with additional salt and pepper, and serve.
Swedish Meatballs
INGREDIENTS
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1 slice white bread, torn into 4 pieces
1/2 cup whole milk
1/2 pound ground chuck 15 percent fat content
1/2 pound ground veal
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup sour cream
3 tablespoons finely chopped fresh Italian parsley
INSTRUCTIONS
1. Melt 1 tablespoon of the butter in a large frying pan over medium heat. When the foaming subsides, add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from heat and let cool slightly.
2. Meanwhile, place bread in the bowl of a stand mixer fitted with a paddle attachment and add milk. Let sit until the bread has absorbed the milk, about 5 minutes. Add the cooled onion, ground beef and veal, egg, salt, pepper, and nutmeg and beat on medium speed until the mixture is light in color and appears sticky, about 5 minutes.
3. Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet.
4. Wipe the frying pan clean with a paper towel. Melt the remaining 2 tablespoons butter in the pan over medium heat. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer to a clean serving dish; set aside. Repeat with remaining meatballs.
5. Sprinkle flour over the drippings in the pan and whisk, scraping up any browned bits, until the flour’s no longer raw tasting, about 1 minute. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thicken, about 3 minutes. Strain through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Transfer the strained sauce back to the pan.
6. Reduce heat to low and whisk in sour cream. Season with salt and pepper as needed. Return meatballs to the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley.
SOURCE: http://www.chow.com/recipes/28380-swedish-meatballs
Friday
(http://www.chow.com/recipes/10065-sesame-noodle-salad-with-tofu )
Sesame Noodle Salad with Tofu
INGREDIENTS
4 ounces dry buckwheat or udon noodles
1 tablespoon canola oil
4 ounces extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons dark sesame oil
1 tablespoon fresh ginger, peeled and finely chopped
1 medium garlic clove, peeled and finely chopped
Red chile flakes
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 scallion, sliced
1 tablespoon freshly squeezed lemon juice
1/4 medium hothouse cucumber, halved lengthwise, then cut crosswise into 1/8-inch-thick slices 1/2 medium red bell pepper, sliced into thin strips
INSTRUCTIONS
1. Bring a large pot of water to a boil over high heat. Cook noodles according to the package directions. Drain, rinse under cold water until noodles are cool, and drain again; set aside.
2. Heat a medium frying pan over high heat. Add canola oil and heat until it begins to shimmer. Place tofu in the pan and cook until golden brown; flip and repeat. Remove tofu and drain on a paper towel. Season with salt and freshly ground black pepper.
3. Add sesame oil, ginger, and garlic to the warm pan. Cook over low heat to infuse the oil with the flavors (do not let the garlic and ginger brown). Remove from heat and add chile flakes, soy sauce, and sugar; stir until sugar is dissolved.
4. Scrape ginger mixture into a mixing bowl with a rubber spatula. Add scallion and lemon juice, and mix. Add noodles, cucumber, and bell pepper; toss to combine.
Korean Grilled Chicken
INGREDIENTS
3 pounds boneless, skinless chicken thighs
6 medium garlic cloves, smashed
3 medium scallions, ends trimmed and cut into 2-inch pieces
1 4-inch piece ginger, cut into 1/4-inch coins
3/4 cup soy sauce
1/2 cup Korean malt syrup (I will substitute maple syrup)
6 tablespoons granulated sugar
3 tablespoons toasted sesame oil
1 1/2 teaspoons freshly ground black pepper
1 tablespoon toasted sesame seeds, for garnish
INSTRUCTIONS
1. Lay chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to 1/2-inch thickness.
2. Place everything except the chicken and the sesame seeds in a large nonreactive dish or a resealable plastic bag and mix until evenly combined. Add chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours.
3. Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove chicken from the refrigerator and let sit at room temperature while the grill heats up, at least 20 minutes.
4. Remove chicken from marinade and let excess drip off. Place chicken on the grill. Cook uncovered, turning rarely, until charred and juices are running clear, about 10 minutes total. When ready to serve, garnish with sesame seeds.
SOURCE: http://www.chow.com/recipes/25679-korean-grilled-chicken
Saturday
INDIAN POTATO SANDWICH
(http://www.facebook.com/note.php?note_id=152009531530097&comments)
Ingredients -
1.Bread (whole wheat,regular,multi grain)any one of your choice OR dinner rolls OR long rolls (sausage rolls).
2.Potato (boiled and mashed) (2 cups).
3.Onion (sliced) (1 cup).
4.Tomato (chopped) (1 cup).
5.Jalapeno (green chillies) ( chopped into big pieces) (1/4 cup).
6.Red chilli powder (1/2 tsp ).
7.Black pepper powder (to taste).
8.Amchoor powder (1/2 tsp).
9.Fennel seeds (1/2 tsp).
10.Mint leaves (dry -1/2 tsp) OR (fresh - 1tbsp).
11.Garam masala powder (2 pinches).
12.Cilantro (chopped finely - 1 tbsp).
13.Butter (1 stick).
14.Salt to taste.
15.Lettuce (torn into big pieces).
15.Tomato ketchup/green coriander mint chutney to serve with the sandwich.
METHOD
1.Take the mashed potato and add salt,red chilli powder,garam masala powder,fennel seeds,amchoor powder,black pepper powder,mint leaves and cilantro.
2. Mix well.
3.Now take 1/2 stick of butter in a pan and heat it on medium heat.
4.Add the onion and fry for a second and add the jalapeno and tomato,saute for a minute and add the potato mix.
5.Fry and mix well and take it off the heat.Keep aside.
6.Take a griddle and heat it on medium heat.
7.Add some butter and fry the bread slices(2) or the rolls(cut horizontaly in 2).
8.Now take the slices of bread,put the lettuce on 1 slice and the potato masala mash on the other(the thickness of the masala potato depends on your taste).
9.Put both the slices together(lettuce and potato mash in between the slices).
10.Serve with tomato ketchup and green chutney. Serve with chips and a pickle.
If a mild sandwich is needed- do not add jalapeno,red chilli powder and take only 1 pinch of garam masala instead of 2.
Availibility of ingredients -
1. Bread,butter,tomato ketchup,onion,tomato,jalapeno,cilantro,potato lettuce,black pepper powder and salt - available at any American store like - Sams club,Costco,Walmart,Kroger etc.
2.Red chilli powder,amchoor powder,mint powder or fresh mint,fennel seeds,garam masala powder - any Indian Store.
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