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.