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.