May 29, 2011

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.