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.