Sunday
Baba ghanouj
(http://desktopcookbook.com/recipe/15608/Babaganoosh-–-Mediterranean-eggplant-dip.htm)
Ingredients
- 1 eggplant
- 4 cloves garlic
- 2 T tahini
- Juice of 1 lemon
- ½ cup fresh parsley
- Pinch of cumin
- ¼ cup olive oil
Pita bread
Instructions
Grill the eggplant whole poked with a fork for 25 minutes or until the outside is nice and crisp. Mix the eggplant, garlic, tahini, lemon juice and parsley in a food processor. Toss in the cumin and slowly add the olive oil while blending everything together.
Serve with pita bread
Seasoned couscous
(http://allrecipes.com/recipe/seasoned-couscous/detail.aspx)
Ingredients
2 cups water
1 tablespoon butter or margarine
1 tablespoon dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 (10 ounce) package couscous
Directions
In a saucepan, combine the first eight ingredients; bring to a boil. Remove form the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Monday
Chicken & White Bean Salad
(http://www.eatingwell.com/recipes/chicken_white_bean_salad.html)
Ingredients
Vinaigrette
1 medium clove garlic
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard
Salad
1 15-ounce can cannellini or other white beans, rinsed and drained
2 1/2 cups diced cooked chicken breast (see Tip)
2 cups diced zucchini and/or summer squash (about 2 small)
1 1/2 cups diced celery
1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese
1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt & freshly ground pepper to taste (optional)
2 cups torn escarole or romaine lettuce
2 cups torn radicchio leaves
Preparation
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.
Tip: To poach chicken breasts, place about 1 pound boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Ricotta salata and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops.
Tuesday
Creamy Garlic Pasta with Shrimp & Vegetables
(http://www.eatingwell.com/recipes/garlicky_shrimp_vegetable_pasta.html )
Ingredients
6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups nonfat or low-fat plain yogurt
1/4 cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts
Preparation
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).
Romaine Salad with Orange, Feta & Beans
http://www.eatingwell.com/recipes/romaine_salad_with_orange_feta_beans.html
Ingredients
6 cups romaine lettuce, chopped
1 cup radishes, sliced
1 cup canned kidney beans, rinsed (see Tip)
1 orange, segmented
1 scallion, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup Orange-Oregano Dressing (recipe follows)
Preparation
Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.
Wednesday
Grilled Beef Tenderloin & Escarole
(http://www.eatingwell.com/recipes/grilled_beef_tenderloin_escarole.html )
Ingredients
1 cup grape tomatoes
2 tablespoons extra-virgin olive oil, divided
2 tablespoons finely shredded Parmesan cheese, divided
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 clove garlic, minced
2 large heads escarole or romaine lettuce, outermost leaves removed
1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick
1 baguette, cut into slices
Preparation
Preheat grill to medium-high.
Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette. Serve with grilled baguette
Thursday
EatingWell Power Salad
http://www.eatingwell.com/recipes/eatingwell_power_salad.html
Ingredients
6 cups mixed, salad
1 cup shredded carrots
2 tablespoons red onion, chopped
1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)
Preparation
Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.
Friday
Tandoori Tofu
(http://www.eatingwell.com/recipes/tandoori_tofu.html )
Ingredients
2 teaspoons paprika
1 teaspoon salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon lime juice
2 14-ounce packages extra-firm or firm water-packed tofu, drained
2/3 cup nonfat plain yogurt
6 tablespoons sliced scallions or chopped fresh cilantro for garnish
2 cups cooked brown rice
Preparation
Preheat grill to medium-high.
Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu over the brown rice with the yogurt sauce, garnished with scallions (or cilantro), if desired.
Cucumber Raita
(http://www.eatingwell.com/recipes/cucumber_raita.html )
Ingredients
1 cup low-fat plain yogurt
1 tablespoon lime juice
1 small clove garlic, minced
1 small cucumber, peeled, seeded and diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh mint
Preparation
Combine yogurt, lime juice, garlic, cucumber, cumin, salt, pepper and mint in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.
Saturday
BOMBAY PAVBHAJI
(http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx )
INGREDIENTS
Potatoes, boiled and mashed4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped deseeded1 medium
Cauliflower, grated 1/4 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies, chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav (dinner rolls) 8
Fresh coriander leaves, chopped 1/4 cup
Lemons, cut into wedges 2
METHOD
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
Saturday, June 25, 2011
Wednesday, June 15, 2011
June 19, 2011
Sunday
Proscuitto caprese sandwich
Ingredients
1 lb proscuitto
8 slices toasted Italian bread (or other)
1 cup basil leaves, julienned
4 plum tomatoes thinly sliced
1 lb fresh mozzarella, sliced
Olive oil and balsamic vinegar for drizzling
Chips
Method:
Cut the bread length wise. Drizzle the inside with balsamic vinegar and olive oil. Layer with prosciutto, tomato (salt and pepper), mozzarella and basil. Serve with chips.
Monday
Holiday chicken salad
(http://allrecipes.com/Recipe/Holiday-Chicken-Salad/Detail.aspx )
Ingredients
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
6 Croissants
Chips
Directions
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on croissants with chips
Tuesday
Sausage Egg Squares
(http://allrecipes.com/Recipe/Sausage-Egg-Squares/Detail.aspx )
Ingredients
1 pound turkey Italian sausage links, casings removed
1 medium green pepper, chopped
1 small onion, chopped
1 (16 ounce) package small curd 1% cottage cheese
2 cups shredded reduced-fat Cheddar cheese
1 1/2 cups egg substitute or 6 eggs
1 cup fat-free milk
1 cup reduced-fat biscuit/baking mix
1 (4 ounce) can chopped green chilies
Directions
1.In a large nonstick skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. stir in the remaining ingredients. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Honeydew melon chopped
Wednesday
Asian Fire Meat
(http://allrecipes.com/Recipe/Asian-Fire-Meat/Detail.aspx )
Ingredients
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin
Directions
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight. Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.
Spring rolls
Thursday
Steamed Vegetables with Roasted Chickpeas
(http://www.foodnetwork.com/recipes/food-network-kitchens/steamed-vegetables-with-roasted-chickpeas-recipe/index.html )
Ingredients
1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
1/2 head cauliflower, sliced into florets
1 2-inch piece ginger, peeled and thinly sliced
Kosher salt
4 cups snow peas (about 8 ounces)
1/2 teaspoon coriander seeds, crushed
2 tablespoons toasted sesame oil
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons unsalted butter
4 scallions, thinly sliced
Freshly ground pepper
Cooked brown rice, for serving (optional)
1/4 cup thinly sliced fresh mint
Toasted sesame seeds, for garnish
Directions
Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
Oven Fried Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/oven-fried-chicken-recipe4/index.html )
Ingredients
1 lemon
1/2 cup low-fat milk
1/2 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
4 cloves garlic, peeled and smashed
2 pounds bone-in skinless chicken legs and thighs
2 slices whole wheat bread, (3-ounces)
1/4 cup yellow cornmeal
2 tablespoons grated Parmesan cheese, optional
Kosher salt and freshly ground black pepper
1. Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
2. Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
3. Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
4. Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
5. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
Friday
Chicken and Bean Burrito Verde
(http://www.foodnetwork.com/recipes/ellie-krieger/chicken-and-bean-burrito-verde-recipe/index.html )
Ingredients
4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt
Directions
Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
Serve with the salsa and yogurt alongside.
Serving size: 1 burrito and 2 tablespoons each salsa and yogurt
Tortilla chips
Saturday
Cabbage bhaji
(http://sindhirasoi.com/2008/02/26/cabbage-patta-gobi/ )
Ingredients:
• Cabbage 1 whole
• Tomatoes 2(depending upon the size of flower adjust the quantity)
• Green chillies 2-3
• Ginger
• Mustard seeds 1/4 tspn
• Curry leaves 5-6
• Turmeric powder 1/4 tspn
• Coriander powder 1 tspn
• Salt as per taste
• Oil 2 tspn
• Coriander leaves to garnish
Method:
• Wash and shred cabbage
• In a pan, put some oil, add mustard seeds and curry leaves, and let the seeds splutter
• Then put the shredded cabbage and salt and mix well
• Put on medium flame ,and cover it
• After about 2 minutes ,add chopped tomatoes, green chillies, ginger and mix properly
• Then add turmeric and coriander powder and mix properly
• let it cook on slow flame for few minutes, if needed add 2-3 spoons of water
• This simple dish can be made more nutritious and tasty by adding boiled peas or boiled chana daal (just add these after tomatoes and dry masalas are added and let them cook further with cabbage)
• Garnish it with coriander leaves and serve it with plain rice or rotis
LANGAR KI DAL
(http://www.sanjeevkapoor.com/langar-ki-dal.aspx )
INGREDIENTS
Whole black gram (sabut urad), soaked overnight1 cup
Ginger, chopped 1 inch piece
Garlic, chopped 8 cloves
Green chilli, slit 1`
Salt to taste
Turmeric powder 1/4 teaspoon
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Onion , chopped 4 medium
Garam masala powder 2 teaspoons
METHOD
Soak the dal overnight, or for at least six hours. Drain and cook under pressure with the ginger, garlic, green chilli, salt, turmeric powder, one tablespoon ghee and three cups of water till the pressure is released six times (six whistles).Heat the remaining ghee in a pan; add the cumin seeds and sauté till they begin to change colour. Add the onions and sauté till golden brown. Stir in the cooked dal. Add one cup of water if the mixture is too thick. Add the garam masala powder and simmer for two or three minutes. Serve hot with cooked white rice.
Proscuitto caprese sandwich
Ingredients
1 lb proscuitto
8 slices toasted Italian bread (or other)
1 cup basil leaves, julienned
4 plum tomatoes thinly sliced
1 lb fresh mozzarella, sliced
Olive oil and balsamic vinegar for drizzling
Chips
Method:
Cut the bread length wise. Drizzle the inside with balsamic vinegar and olive oil. Layer with prosciutto, tomato (salt and pepper), mozzarella and basil. Serve with chips.
Monday
Holiday chicken salad
(http://allrecipes.com/Recipe/Holiday-Chicken-Salad/Detail.aspx )
Ingredients
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
6 Croissants
Chips
Directions
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on croissants with chips
Tuesday
Sausage Egg Squares
(http://allrecipes.com/Recipe/Sausage-Egg-Squares/Detail.aspx )
Ingredients
1 pound turkey Italian sausage links, casings removed
1 medium green pepper, chopped
1 small onion, chopped
1 (16 ounce) package small curd 1% cottage cheese
2 cups shredded reduced-fat Cheddar cheese
1 1/2 cups egg substitute or 6 eggs
1 cup fat-free milk
1 cup reduced-fat biscuit/baking mix
1 (4 ounce) can chopped green chilies
Directions
1.In a large nonstick skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. stir in the remaining ingredients. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Honeydew melon chopped
Wednesday
Asian Fire Meat
(http://allrecipes.com/Recipe/Asian-Fire-Meat/Detail.aspx )
Ingredients
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin
Directions
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight. Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.
Spring rolls
Thursday
Steamed Vegetables with Roasted Chickpeas
(http://www.foodnetwork.com/recipes/food-network-kitchens/steamed-vegetables-with-roasted-chickpeas-recipe/index.html )
Ingredients
1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
1/2 head cauliflower, sliced into florets
1 2-inch piece ginger, peeled and thinly sliced
Kosher salt
4 cups snow peas (about 8 ounces)
1/2 teaspoon coriander seeds, crushed
2 tablespoons toasted sesame oil
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons unsalted butter
4 scallions, thinly sliced
Freshly ground pepper
Cooked brown rice, for serving (optional)
1/4 cup thinly sliced fresh mint
Toasted sesame seeds, for garnish
Directions
Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
Oven Fried Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/oven-fried-chicken-recipe4/index.html )
Ingredients
1 lemon
1/2 cup low-fat milk
1/2 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
4 cloves garlic, peeled and smashed
2 pounds bone-in skinless chicken legs and thighs
2 slices whole wheat bread, (3-ounces)
1/4 cup yellow cornmeal
2 tablespoons grated Parmesan cheese, optional
Kosher salt and freshly ground black pepper
1. Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
2. Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
3. Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
4. Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
5. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
Friday
Chicken and Bean Burrito Verde
(http://www.foodnetwork.com/recipes/ellie-krieger/chicken-and-bean-burrito-verde-recipe/index.html )
Ingredients
4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt
Directions
Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
Serve with the salsa and yogurt alongside.
Serving size: 1 burrito and 2 tablespoons each salsa and yogurt
Tortilla chips
Saturday
Cabbage bhaji
(http://sindhirasoi.com/2008/02/26/cabbage-patta-gobi/ )
Ingredients:
• Cabbage 1 whole
• Tomatoes 2(depending upon the size of flower adjust the quantity)
• Green chillies 2-3
• Ginger
• Mustard seeds 1/4 tspn
• Curry leaves 5-6
• Turmeric powder 1/4 tspn
• Coriander powder 1 tspn
• Salt as per taste
• Oil 2 tspn
• Coriander leaves to garnish
Method:
• Wash and shred cabbage
• In a pan, put some oil, add mustard seeds and curry leaves, and let the seeds splutter
• Then put the shredded cabbage and salt and mix well
• Put on medium flame ,and cover it
• After about 2 minutes ,add chopped tomatoes, green chillies, ginger and mix properly
• Then add turmeric and coriander powder and mix properly
• let it cook on slow flame for few minutes, if needed add 2-3 spoons of water
• This simple dish can be made more nutritious and tasty by adding boiled peas or boiled chana daal (just add these after tomatoes and dry masalas are added and let them cook further with cabbage)
• Garnish it with coriander leaves and serve it with plain rice or rotis
LANGAR KI DAL
(http://www.sanjeevkapoor.com/langar-ki-dal.aspx )
INGREDIENTS
Whole black gram (sabut urad), soaked overnight1 cup
Ginger, chopped 1 inch piece
Garlic, chopped 8 cloves
Green chilli, slit 1`
Salt to taste
Turmeric powder 1/4 teaspoon
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Onion , chopped 4 medium
Garam masala powder 2 teaspoons
METHOD
Soak the dal overnight, or for at least six hours. Drain and cook under pressure with the ginger, garlic, green chilli, salt, turmeric powder, one tablespoon ghee and three cups of water till the pressure is released six times (six whistles).Heat the remaining ghee in a pan; add the cumin seeds and sauté till they begin to change colour. Add the onions and sauté till golden brown. Stir in the cooked dal. Add one cup of water if the mixture is too thick. Add the garam masala powder and simmer for two or three minutes. Serve hot with cooked white rice.
Thursday, June 9, 2011
11 June 2011
Sunday
Delicious Black Bean Burritos
(http://allrecipes.com/Recipe/Delicious-Black-Bean-Burritos/Detail.aspx )
Ingredients
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Directions
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Lime flavored tortilla chips
Monday
Brown rice
Cook according to directions
Chinese Green Beans
(http://chinesefood.about.com/od/vegetablesrecipes/r/greenbeans.htm )
Ingredients:
1 pound green beans
Sauce:
1 tablespoon bean sauce (available at Asian markets; Koon Chun is a good brand, or you can substitute hoisin sauce)
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons sugar
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions, chopped, white part only
1/2 teaspoon chili paste
3 tablespoons vegetable or peanut oil for stir-frying, or as needed
Preparation:
Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long. Combine the sauce ingredients and set aside. Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the beans. Stir-fry for 7 - 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok. Heat 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste. Add the sauce and the green beans. Toss the ingredients together and serve hot.
Shanghai-Style Pork and Bean Sprouts
(http://www.foodnetwork.com/recipes/saras-secrets/walter-keis-shanghai-style-pork-and-bean-sprouts-recipe/index.html )
Ingredients
8 ounces lean pork butt
2 teaspoons grated garlic
4 teaspoons Shao Hsing rice wine or dry sherry
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons golden olive oil
1 pound mung bean sprouts
Directions
Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.
Tuesday
Chili Con Carne
(http://www.foodnetwork.com/recipes/george-stella/southwestern-chili-con-carne-recipe/index.html )
Ingredients
2 tablespoons vegetable oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can soy black beans, drained and rinsed, optional
2 tablespoons chopped fresh cilantro leaves
Directions
Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.
Guacamole
(http://www.foodnetwork.com/recipes/george-stella/guacamole-recipe/index.html )
Ingredients
1 ripe Hass avocado
1/3 cup sour cream
1 tablespoon chopped red onion
1 small clove garlic, minced
1 tablespoon finely chopped fresh cilantro leaves
1 teaspoon fresh lime juice
1 pinch cayenne pepper
Salt and pepper
Directions
Cut the avocado in half around the pit and remove pit. With a spoon, scoop the avocado pulp out of the skin into a medium bowl, and mash the pulp. Add all other ingredients and mix together until blended. Season with salt and pepper, to taste. Cover surface of guacamole with plastic wrap, and refrigerate until ready to serve.
Wednesday
Jay's Jerk Chicken
(http://allrecipes.com/Recipe/Jays-Jerk-Chicken/Detail.aspx )
Ingredients
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves
Directions
1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
Sautéed Garlic Asparagus
(http://allrecipes.com/Recipe/Sauteed-Garlic-Asparagus/Detail.aspx )
Ingredients
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Directions
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Roasted Tomatoes
(http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html )
Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Thursday
Crock-Pot Meatloaf
(http://abcnews.go.com/GMA/Recipes/story?id=7040711 )
Ingredients:
2 beaten eggs
3/4 c. milk
2/3 c. seasoned bread crumbs
1 tsp salt
2 T. grated onions
1/2 tsp. ground sage
1 1/2 lb. ground meat
Sauce
1/4 C. Ketchup
2 T. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Directions:
Put loaf in Crock-Pot on low 5-6 hours. Pour sauce over meat in the last 15 minutes on high.
Lemon butter Snow peas
(http://allrecipes.com/Recipe/lemon-butter-snow-peas/Detail.aspx )
Ingredients
1/2 pound fresh snow peas
1 tablespoon water
1 teaspoon minced garlic
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
Directions
In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.
Balsamic & Parmesan Roasted Cauliflower
(http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html )
Ingredients
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preparation
Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Friday
Slow-cooked Chicken
(http://www.foodnetwork.com/recipes/emeril-lagasse/slow-cooked-chicken-recipe/index.html )
Ingredients
1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
Cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
Directions
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.
Parmesan-Roasted Broccoli
(http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html )
Ingredients
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Saturday
SPRING DOSA
(http://www.sanjeevkapoor.com/spring-dosa.aspx )
INGREDIENTS
Dosa Batter 4 cups (find in an Indian store)
Oil 2 tablespoons + to shallow fry
Onion , thinly sliced 1 medium
Carrots, grated 2 large
Bean sprouts 1/2 cup
Green bell pepper, cut into thin strips , seeded1 large
Cabbage, shredded 1/4 small
Light soy sauce 1/2 tablespoon
White pepper powder 1/2 teaspoon
Salt to taste
Sriracha Sichuan sauce 1 tablespoon
Spring onions with greens, finely chopped 1/2 cup
METHOD
Heat two tablespoons oil in a wok. Add onion and sauté till transluscent. Add carrot, bean sprouts, green capsicum, cabbage and stir. Add soy sauce, white pepper powder, salt and toss. Add Sichuan sauce and toss again. Add spring onion greens and take it off the heat. Add salt to the dosa batter and whisk well. Heat a pan and add oil. Put a ladle full of batter and spread thinly. Drizzle some oil all round. Place the stuffing on one end and fold the other end over the stuffing. Serve hot immediately.
Delicious Black Bean Burritos
(http://allrecipes.com/Recipe/Delicious-Black-Bean-Burritos/Detail.aspx )
Ingredients
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Directions
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Lime flavored tortilla chips
Monday
Brown rice
Cook according to directions
Chinese Green Beans
(http://chinesefood.about.com/od/vegetablesrecipes/r/greenbeans.htm )
Ingredients:
1 pound green beans
Sauce:
1 tablespoon bean sauce (available at Asian markets; Koon Chun is a good brand, or you can substitute hoisin sauce)
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons sugar
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions, chopped, white part only
1/2 teaspoon chili paste
3 tablespoons vegetable or peanut oil for stir-frying, or as needed
Preparation:
Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long. Combine the sauce ingredients and set aside. Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the beans. Stir-fry for 7 - 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok. Heat 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste. Add the sauce and the green beans. Toss the ingredients together and serve hot.
Shanghai-Style Pork and Bean Sprouts
(http://www.foodnetwork.com/recipes/saras-secrets/walter-keis-shanghai-style-pork-and-bean-sprouts-recipe/index.html )
Ingredients
8 ounces lean pork butt
2 teaspoons grated garlic
4 teaspoons Shao Hsing rice wine or dry sherry
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons golden olive oil
1 pound mung bean sprouts
Directions
Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.
Tuesday
Chili Con Carne
(http://www.foodnetwork.com/recipes/george-stella/southwestern-chili-con-carne-recipe/index.html )
Ingredients
2 tablespoons vegetable oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can soy black beans, drained and rinsed, optional
2 tablespoons chopped fresh cilantro leaves
Directions
Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.
Guacamole
(http://www.foodnetwork.com/recipes/george-stella/guacamole-recipe/index.html )
Ingredients
1 ripe Hass avocado
1/3 cup sour cream
1 tablespoon chopped red onion
1 small clove garlic, minced
1 tablespoon finely chopped fresh cilantro leaves
1 teaspoon fresh lime juice
1 pinch cayenne pepper
Salt and pepper
Directions
Cut the avocado in half around the pit and remove pit. With a spoon, scoop the avocado pulp out of the skin into a medium bowl, and mash the pulp. Add all other ingredients and mix together until blended. Season with salt and pepper, to taste. Cover surface of guacamole with plastic wrap, and refrigerate until ready to serve.
Wednesday
Jay's Jerk Chicken
(http://allrecipes.com/Recipe/Jays-Jerk-Chicken/Detail.aspx )
Ingredients
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves
Directions
1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
Sautéed Garlic Asparagus
(http://allrecipes.com/Recipe/Sauteed-Garlic-Asparagus/Detail.aspx )
Ingredients
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Directions
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Roasted Tomatoes
(http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html )
Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Thursday
Crock-Pot Meatloaf
(http://abcnews.go.com/GMA/Recipes/story?id=7040711 )
Ingredients:
2 beaten eggs
3/4 c. milk
2/3 c. seasoned bread crumbs
1 tsp salt
2 T. grated onions
1/2 tsp. ground sage
1 1/2 lb. ground meat
Sauce
1/4 C. Ketchup
2 T. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Directions:
Put loaf in Crock-Pot on low 5-6 hours. Pour sauce over meat in the last 15 minutes on high.
Lemon butter Snow peas
(http://allrecipes.com/Recipe/lemon-butter-snow-peas/Detail.aspx )
Ingredients
1/2 pound fresh snow peas
1 tablespoon water
1 teaspoon minced garlic
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
Directions
In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.
Balsamic & Parmesan Roasted Cauliflower
(http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html )
Ingredients
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preparation
Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Friday
Slow-cooked Chicken
(http://www.foodnetwork.com/recipes/emeril-lagasse/slow-cooked-chicken-recipe/index.html )
Ingredients
1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
Cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
Directions
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.
Parmesan-Roasted Broccoli
(http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html )
Ingredients
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Saturday
SPRING DOSA
(http://www.sanjeevkapoor.com/spring-dosa.aspx )
INGREDIENTS
Dosa Batter 4 cups (find in an Indian store)
Oil 2 tablespoons + to shallow fry
Onion , thinly sliced 1 medium
Carrots, grated 2 large
Bean sprouts 1/2 cup
Green bell pepper, cut into thin strips , seeded1 large
Cabbage, shredded 1/4 small
Light soy sauce 1/2 tablespoon
White pepper powder 1/2 teaspoon
Salt to taste
Sriracha Sichuan sauce 1 tablespoon
Spring onions with greens, finely chopped 1/2 cup
METHOD
Heat two tablespoons oil in a wok. Add onion and sauté till transluscent. Add carrot, bean sprouts, green capsicum, cabbage and stir. Add soy sauce, white pepper powder, salt and toss. Add Sichuan sauce and toss again. Add spring onion greens and take it off the heat. Add salt to the dosa batter and whisk well. Heat a pan and add oil. Put a ladle full of batter and spread thinly. Drizzle some oil all round. Place the stuffing on one end and fold the other end over the stuffing. Serve hot immediately.
Thursday, June 2, 2011
4 June 2011
Sunday
Smoked Salmon Sandwiches on Pumpernickel
(http://whatscookingamerica.net/Sandwich/SmSalmonSand.htm )
Ingredients:
1/4 cup good-quality mayonnaise
1 tablespoon minced green onion
1 tablespoon minced fresh dill weed
1 tablespoon capers, drained
1 teaspoon prepared horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumpernickel bread
4 to 6 pieces (slices) smoked salmon (depending on size of salmon slices)
12 cucumber slices, sliced thin
Preparation:
In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside. Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices. Cut each sandwich in half diagonally. NOTE: May also cut in quarters or small rounds (your choice). Transfer to individual serving plate and serve. Makes 4 sandwiches.
Chips
Monday
Chipotle Shrimp Taco with Avocado Salsa Verde
(http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html )
Ingredients
Salsa verde
1/2 Hass avocado, peeled, seeded, and cut into chunks
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon salsa, avocado on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Mexican Chopped Salad with Toasted Cumin Vinaigrette
(http://www.foodnetwork.com/recipes/quick-fix-meals-with-robin-miller/mexican-chopped-salad-with-toasted-cumin-vinaigrette-recipe/index.html )
Ingredients
Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar
Directions
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing:
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
Tuesday
Slow Cooker Pulled Pork
(http://allrecipes.com/Recipe/slow-cooker-pulled-pork/Detail.aspx )
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
German cole slaw
(http://allrecipes.com/Recipe/German-Coleslaw/Detail.aspx )
Ingredients
1 medium head cabbage, finely shredded
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil
Directions
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Wednesday
Couscous
Cook according to box
Spinach salad
(http://www.foodnetwork.com/recipes/spinach-salad-recipe/index.html )
Ingredients
1 bunch California spinach
6 white mushroom
1 tomato
2 slices red onion
Dressing:
1/2 cup champagne wine vinegar
1 cup olive oil
1/2 teaspoon minced garlic
1 teaspoon dijon mustard
2 teaspoon sugar
Salt/pepper
Directions
Wash spinach in several changes of cold water until there is no trace of sand on them. remove stem from leaves. Drain well. Chill in the refrigerator. Wash the mushrooms and dry them well. Trim off the bottoms of the stems. Cut the mushroom into thin slices. Place the spinach into a medium bowl. Toss the mushroom and spinach together. Portion the salad onto chilled salad plates or bowls. Garnish with red onion and tomatoes.
For the dressing: Add all ingredients into small bowl. Whisk ingredients together using a wire whip for about one minute. Season with salt and pepper, then spoon over salad.
Chicken kabobs
(http://www.foodnetwork.com/recipes/bob-blumer/build-your-own-shish-kabobs-recipe/index.html )
Ingredients
Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.
Directions
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. Skewer kabobs and baste veggies with balsamic vinaigrette. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the chicken is cooked throughout.
Thursday
Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
(http://www.rachaelray.com/recipe.php?recipe_id=140 )
Ingredients
4 flat breads or pitas, any flavor or variety
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
Special equipment: metal skewers
Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil
Directions
Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F. Wrap breads in foil and place in oven to warm. Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side. Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper. Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil. Remove bread from oven and cut into wedges. Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
Friday
Chicken Lo-mein
(http://www.tasteofhome.com/Recipes/Chicken-Lo-Mein )
Ingredients
1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1-1/2 pounds boneless skinless chicken breast, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms, sliced
1/4 pound fresh snow peas
1 large sweet red pepper, julienned
2 green onions, cut into 2-inch pieces
2 tablespoons canola oil, divided
2 teaspoons sesame oil
Directions
In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.
Saturday
Punjabi kadhi
(http://rumblingtummies.weebly.com/punjabi-kadhi.html )
Ingredients
For the curry:
500 gm. or approximately 2 cups sour natural yoghurt
2 cups buttermilk/water
4 tbsp gram flour or besan
½ tbsp kasoori methi
1 1/2 tsp. salt, adjust to taste
½ tsp. red chili powder
½ tsp. turmeric powder
Salt to taste
For Dumplings or Pakoras:
1 cup gram flour or besan, sifted to remove lumps
salt to taste
1 medium onion
1 medium potato boiled and cubed
2 green chilies chopped finely
1” ginger grated
1 clove of garlic grated/minced
2 cups oil for deep frying
¼ cup buttermilk/water
For Tempering or Tarka:
1 ½ tbs. ghee
A pinch of hing
½ tsp mustard seeds
¼ tsp methi seeds
2 dried red chilies
½ medium onion cut lengthwise
1”ginger grated
1 medium tomato chopped finely
Method:
Making Kadhi :Place yogurt in a bowl, add sifted besan and beat together, to make a smooth batter. Add salt, chili, turmeric, kasoori methi and water. Mix well.
Heat oil in a pan and add hing, fenugreek seeds, methi seeds, red chilies and hing powder. As soon as the seeds begin to turn brown, add the onion. Stir for 2-4 minutes till it turns pink. Now add ginger and stir, add tomatoes and sauté for another2-3 minutes. Now and add yoghurt-besan mix.
Bring to boil, stirring frequently, until it stops trying to bubble boil over. Turn heat down to medium.
Let it simmer gently, until the curry reaches custard like consistency. If it turns thick you may add some more water. Placing a heavy ladle in the pan helps to stop it from boiling over during simmering. Stir it from time to time to keep it from boiling over. Allow kadhi to cook on low heat for at least 30-45 minutes.
While the kadhi is simmering, make the pakoras: Place all ingredients for pakoras in a bowl and make a batter with just enough water/buttermilk. Beat it well. The trapped air is what will make them light and fluffy.
Heat oil to a medium heat (just beginning to smoke), in a wok or kadhai. When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
Drop dollops of the batter into the hot oil, either with a spoon. Do this gently, from the side of the wok, to stop the oil from splashing on to your hands/face. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.
When the curry is ready, add pakoras/dumplings to the kadhi stir and turn heat off. Enjoy with rice or rotis.
Smoked Salmon Sandwiches on Pumpernickel
(http://whatscookingamerica.net/Sandwich/SmSalmonSand.htm )
Ingredients:
1/4 cup good-quality mayonnaise
1 tablespoon minced green onion
1 tablespoon minced fresh dill weed
1 tablespoon capers, drained
1 teaspoon prepared horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumpernickel bread
4 to 6 pieces (slices) smoked salmon (depending on size of salmon slices)
12 cucumber slices, sliced thin
Preparation:
In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside. Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices. Cut each sandwich in half diagonally. NOTE: May also cut in quarters or small rounds (your choice). Transfer to individual serving plate and serve. Makes 4 sandwiches.
Chips
Monday
Chipotle Shrimp Taco with Avocado Salsa Verde
(http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html )
Ingredients
Salsa verde
1/2 Hass avocado, peeled, seeded, and cut into chunks
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon salsa, avocado on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Mexican Chopped Salad with Toasted Cumin Vinaigrette
(http://www.foodnetwork.com/recipes/quick-fix-meals-with-robin-miller/mexican-chopped-salad-with-toasted-cumin-vinaigrette-recipe/index.html )
Ingredients
Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar
Directions
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing:
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
Tuesday
Slow Cooker Pulled Pork
(http://allrecipes.com/Recipe/slow-cooker-pulled-pork/Detail.aspx )
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
German cole slaw
(http://allrecipes.com/Recipe/German-Coleslaw/Detail.aspx )
Ingredients
1 medium head cabbage, finely shredded
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil
Directions
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Wednesday
Couscous
Cook according to box
Spinach salad
(http://www.foodnetwork.com/recipes/spinach-salad-recipe/index.html )
Ingredients
1 bunch California spinach
6 white mushroom
1 tomato
2 slices red onion
Dressing:
1/2 cup champagne wine vinegar
1 cup olive oil
1/2 teaspoon minced garlic
1 teaspoon dijon mustard
2 teaspoon sugar
Salt/pepper
Directions
Wash spinach in several changes of cold water until there is no trace of sand on them. remove stem from leaves. Drain well. Chill in the refrigerator. Wash the mushrooms and dry them well. Trim off the bottoms of the stems. Cut the mushroom into thin slices. Place the spinach into a medium bowl. Toss the mushroom and spinach together. Portion the salad onto chilled salad plates or bowls. Garnish with red onion and tomatoes.
For the dressing: Add all ingredients into small bowl. Whisk ingredients together using a wire whip for about one minute. Season with salt and pepper, then spoon over salad.
Chicken kabobs
(http://www.foodnetwork.com/recipes/bob-blumer/build-your-own-shish-kabobs-recipe/index.html )
Ingredients
Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.
Directions
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. Skewer kabobs and baste veggies with balsamic vinaigrette. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the chicken is cooked throughout.
Thursday
Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
(http://www.rachaelray.com/recipe.php?recipe_id=140 )
Ingredients
4 flat breads or pitas, any flavor or variety
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
Special equipment: metal skewers
Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil
Directions
Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F. Wrap breads in foil and place in oven to warm. Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side. Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper. Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil. Remove bread from oven and cut into wedges. Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
Friday
Chicken Lo-mein
(http://www.tasteofhome.com/Recipes/Chicken-Lo-Mein )
Ingredients
1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1-1/2 pounds boneless skinless chicken breast, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms, sliced
1/4 pound fresh snow peas
1 large sweet red pepper, julienned
2 green onions, cut into 2-inch pieces
2 tablespoons canola oil, divided
2 teaspoons sesame oil
Directions
In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.
Saturday
Punjabi kadhi
(http://rumblingtummies.weebly.com/punjabi-kadhi.html )
Ingredients
For the curry:
500 gm. or approximately 2 cups sour natural yoghurt
2 cups buttermilk/water
4 tbsp gram flour or besan
½ tbsp kasoori methi
1 1/2 tsp. salt, adjust to taste
½ tsp. red chili powder
½ tsp. turmeric powder
Salt to taste
For Dumplings or Pakoras:
1 cup gram flour or besan, sifted to remove lumps
salt to taste
1 medium onion
1 medium potato boiled and cubed
2 green chilies chopped finely
1” ginger grated
1 clove of garlic grated/minced
2 cups oil for deep frying
¼ cup buttermilk/water
For Tempering or Tarka:
1 ½ tbs. ghee
A pinch of hing
½ tsp mustard seeds
¼ tsp methi seeds
2 dried red chilies
½ medium onion cut lengthwise
1”ginger grated
1 medium tomato chopped finely
Method:
Making Kadhi :Place yogurt in a bowl, add sifted besan and beat together, to make a smooth batter. Add salt, chili, turmeric, kasoori methi and water. Mix well.
Heat oil in a pan and add hing, fenugreek seeds, methi seeds, red chilies and hing powder. As soon as the seeds begin to turn brown, add the onion. Stir for 2-4 minutes till it turns pink. Now add ginger and stir, add tomatoes and sauté for another2-3 minutes. Now and add yoghurt-besan mix.
Bring to boil, stirring frequently, until it stops trying to bubble boil over. Turn heat down to medium.
Let it simmer gently, until the curry reaches custard like consistency. If it turns thick you may add some more water. Placing a heavy ladle in the pan helps to stop it from boiling over during simmering. Stir it from time to time to keep it from boiling over. Allow kadhi to cook on low heat for at least 30-45 minutes.
While the kadhi is simmering, make the pakoras: Place all ingredients for pakoras in a bowl and make a batter with just enough water/buttermilk. Beat it well. The trapped air is what will make them light and fluffy.
Heat oil to a medium heat (just beginning to smoke), in a wok or kadhai. When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
Drop dollops of the batter into the hot oil, either with a spoon. Do this gently, from the side of the wok, to stop the oil from splashing on to your hands/face. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.
When the curry is ready, add pakoras/dumplings to the kadhi stir and turn heat off. Enjoy with rice or rotis.
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