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.