These recipes were modified from Women's health magazine, abs diet issue
Sunday
Roll of a Lifetime
Ingredients
2 cup diced precooked chicken
½ cup diced onion
½ cup diced tomato
1 tbsp cilantro
2 avocados chopped and mashed
1 tsp lime juice
Salt and pepper to taste
2 tablespoons Mexican cheese mix
1 romaine lettuce, chopped
6 large whole wheat tortillas
1 cup fresh berries
Directions
Mix together the onion, tomato, cilantro and avocado. Toss with lime juice, salt and pepper. Adjust the guacamole for taste. Arrange chicken, cheese and lettuce down center of tortilla. Roll tightly, and then cut in half. Place rolls seam side down on a nonstick skillet heated to medium heat. Grill for 2 to 3 minutes per side. Serve with guacamole and 1 cup berries.
Monday
Green turkey salad
Ingredients
3 cups mixed greens
2 cups cooked chicken or turkey, chopped
2 small apples, chopped
2 grated carrots
½ cup diced pecans
1 ½ tablespoons craisins (dried, sweetened cranberries)
¼ cup feta cheese crumbles
FOR DRESSING:
1 1/2 teaspoons olive oil
1 tablespoon balsamic vinegar
Artisan bread
Directions
Mix all salad ingredients in large bowl. Mix dressing ingredients in small bowl with a fork. Drizzle dressing on salad mixture and toss. Serve with good artisan bread.
Tuesday
Fried fish
Ingredients
2 tablespoon olive oil
6 trout fillets
1 tablespoon cornmeal based fish fry mix
Directions
Heat oil in a nonstick skillet over medium heat. While pan is heating, roll trout fillet in fish fry mix, shake off extra. Place in pan, flesh side down, and sauté for 4 minutes. Flip and cook for another 2 minutes.
German coleslaw
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.
Oven-Fried Zucchini Sticks
http://www.eatingwell.com/recipes/oven_fried_zucchini.html
Ingredients
Canola or olive oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
2 large egg whites, lightly beaten
Preparation
1. Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
2. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
3. Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot.
Wednesday
Chicken flatbread pizzas
Ingredients
1 cup reduced-fat ricotta cheese
4 teaspoon roasted garlic
6 ready-made flatbread
2 cups chopped precooked chicken
Salt and pepper to taste
½ cup sundried tomatoes, julienned
2 tbsp parsley
Directions
Stir together ricotta and garlic, blending well. Spread on flatbread. Top with chicken and sundried tomatoes. Season to taste with salt and pepper. Bake at 375°F for 6 minutes.
Tabbouleh
http://allrecipes.com/Recipe/tabbouleh-iii/detail.aspx
Ingredients
1 cup bulgur or couscous
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil
Directions
1. Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Thursday
Chicken stir fry
Ingredients
1 tsp vegetable oil
1 tsp sesame oil
1/4 teaspoon red pepper flakes
2 thin-cut boneless, skinless chicken breasts cut into bite-size pieces or strips
1 tablespoon hoisin sauce
1 tbsp chopped garlic
1 tbsp soy sauce
1 lb stir-fry vegetables
2 tablespoons chopped unsalted roasted peanuts
Salt and pepper to taste
1 green onion, sliced
Directions
Marinate chicken in garlic, hoisin sauce, soy sauce, pepper flakes, sesame oil, salt and pepper for ½ hour at least. Heat oil to medium hot and add chicken. Add peanuts and stir-fry veggies and cook for 2 to 3 minutes, stirring frequently. Top with green onions and serve over brown rice.
Friday
Lentil Stew with Ham and Greens
http://www.myrecipes.com/recipe/lentil-stew-with-ham-greens-10000000698672/
Ingredients
1 ½ tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
1 cup dried lentils
½ cup chopped carrot
2 bay leaves
3 cups chopped Swiss chard, collard greens, or spinach
1 ½ cups chopped baking potato
1 cup chopped smoked ham
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon black pepper
3 tablespoons chopped fresh parsley
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.
Saturday
Khichdi (Indian lentils and rice)
Ingredients
2 cup white basmati rice, washed in water and drained
1 cup yellow lentils (yellow moong or toor dal), washed and soaked in water and drained
About 6 cups of water
½ tsp cumin seeds
½ tsp mustard seeds
1/8 tsp asafetida
4-5 curry leaves (kadipatta)
6-8 whole peppercorns
1 tsp garam masala
1 tablespoon oil
1 large onion chopped
¼ tsp turmeric (adjust to make the rice bright yellow)
1 lb Italian vegetable mix (frozen cauliflower, carrots, etc)
Salt to taste
½ tsp sugar
2 tbsp chopped fresh cilantro
Ghee (clarified butter)
Method :
Heat oil in a heavy-bottomed pot. (Preferably one with a cover, which will be able to contain the amount of rice and lentils cooked.) When oil is hot, add cumin and mustard seeds. Allow seeds to splutter but do not let them get burnt. Add asafetida, peppercorns, and curry leaves. Sauté for 1 minute. Now add the chopped onion and turmeric. Cook for 5-6 minutes. Add vegetable and sauté for 1 minute. Fold in the yellow lentils and rice. Mix vegetables and spices thoroughly with the lentils and rice. Stir in water, sugar and salt. Bring to boil. Lower the heat, cover the pot and cook until the rice is cooked. Serve hot with a sprinkling of cilantro and dollop of ghee. This dish can also be served with some plain yoghurt. Khichdi can also be cooked in a pressure cooker, the cooking time should be reduced to about 20 – 30 minutes.
Friday, July 29, 2011
Friday, July 22, 2011
July 24, 2011
Sunday
Sloppy Joes sandwiches
(http://allrecipes.com/recipe/sloppy-joe-sandwiches/detail.aspx )
Ingredients
1/2 pound ground beef
1/2 cup ketchup
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 hamburger buns, split
Directions
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.
Monday
BEEFY-MUSHROOM SOUP
(http://www.genaw.com/lowcarb/beefy_mushroom_soup.html )
2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin *
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.
Makes about 8 cups or eight 1-cup servings
Can be frozen but the mushrooms may get a little rubbery
* It seems to make a difference what brand of pumpkin you use. The second time I made this, I used a store brand of pumpkin and the soup didn't turn out nearly as thick. I stirred in about 1/2 teaspoon of xanthan gum to get the right consistency. I suspect that the cheaper brand of pumpkin had more water in it than Libby's.
Tuesday
FAJITA SALAD
(http://www.genaw.com/lowcarb/fajita_salad.html )
Boneless chicken breasts (you could also use beef)
Fajita marinade *
Sliced or chopped green, red, and/or yellow peppers
Sliced or chopped onions
Shredded or chopped iceberg lettuce
Shredded cheese
Mexican hot sauce or salsa of your choice
Sour cream
Guacamole, optional
Marinate the chicken several hours or overnight; drain marinade. Grill just until done; don't overcook. Meanwhile, sauté the peppers and onions in oil until desired tenderness (I like mine a little browned); season with salt to taste. To serve, arrange a bed of lettuce on each plate. Thinly slice the chicken breasts and divide among the plates. Top with cheese, then some of the sauteed peppers and onions. Add salsa, sour cream and guacamole, if desired. Toss all together.
* I use Figaro Fabulosa Fajitas Marinade. 1/2 bottle will marinate 4-6 breasts.
FOR ONE SERVING:
2 ounces iceberg lettuce, chopped, about 1 cup
Grilled chicken or beef
1/4 cup Sautéed Peppers and Onions
1/2 ounce cheddar cheese
2 tablespoons salsa
2 tablespoons guacamole
1 tablespoon sour cream
Wednesday
GREEN CHILE ENCHILADAS
(http://www.genaw.com/lowcarb/green_chile_enchiladas.html )
6 Low Carb Crepes
8 ounces Monterey jack cheese, shredded
6 green onions
7 ounce can green Mexican salsa
1/2 cup sour cream
4 ounce can green chiles
Chives, minced, optional
2 cups cooked and shredded chicken
Divide chicken, 6 ounces of the cheese and the green onions among the tortillas; carefully roll up and place in a greased baking pan. Mix the Mexican sauce, sour cream, chiles. Pour over the enchiladas. Top with the remaining cheese and chives. Bake at 350º 20 minutes or until bubbly.
Spicy Bean Salsa
(http://allrecipes.com/recipe/spicy-bean-salsa/detail.aspx )
Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
Directions
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.Rice
Thursday
Eggplant Parmesan II
(http://allrecipes.com/recipe/eggplant-parmesan-ii/detail.aspx )
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Italian Leafy Green Salad
(http://allrecipes.com/recipe/italian-leafy-green-salad/detail.aspx )
Ingredients
2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
1/4 cup chopped green onions
1/2 red bell pepper, sliced into rings
1/2 green bell pepper, sliced in rings
12 cherry tomatoes
1/4 cup grapeseed oil
2 tablespoons chopped fresh basil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste
Directions
1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
Friday
Easy Broccoli Quiche
(http://allrecipes.com/recipe/easy-broccoli-quiche/detail.aspx )
Ingredients
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.
Sparkling Fruit Salad
(http://allrecipes.com/recipe/sparkling-fruit-salad/detail.aspx )
Ingredients
1 fresh pineapple, cut into chunks
1 (11 ounce) can mandarin oranges, drained
1 cup halved fresh strawberries
1 cup halved green grapes
1 cup white wine or white grape juice
1/2 cup chilled club soda
Directions
In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Saturday
Steak Stir-Fry
(http://allrecipes.com/recipe/steak-stir-fry/detail.aspx )
Ingredients
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice
Directions
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
2. Toss beef with garlic, ginger and pepper.
3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
4. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
Brown rice
Spring rolls
Sloppy Joes sandwiches
(http://allrecipes.com/recipe/sloppy-joe-sandwiches/detail.aspx )
Ingredients
1/2 pound ground beef
1/2 cup ketchup
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 hamburger buns, split
Directions
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.
Monday
BEEFY-MUSHROOM SOUP
(http://www.genaw.com/lowcarb/beefy_mushroom_soup.html )
2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin *
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.
Makes about 8 cups or eight 1-cup servings
Can be frozen but the mushrooms may get a little rubbery
* It seems to make a difference what brand of pumpkin you use. The second time I made this, I used a store brand of pumpkin and the soup didn't turn out nearly as thick. I stirred in about 1/2 teaspoon of xanthan gum to get the right consistency. I suspect that the cheaper brand of pumpkin had more water in it than Libby's.
Tuesday
FAJITA SALAD
(http://www.genaw.com/lowcarb/fajita_salad.html )
Boneless chicken breasts (you could also use beef)
Fajita marinade *
Sliced or chopped green, red, and/or yellow peppers
Sliced or chopped onions
Shredded or chopped iceberg lettuce
Shredded cheese
Mexican hot sauce or salsa of your choice
Sour cream
Guacamole, optional
Marinate the chicken several hours or overnight; drain marinade. Grill just until done; don't overcook. Meanwhile, sauté the peppers and onions in oil until desired tenderness (I like mine a little browned); season with salt to taste. To serve, arrange a bed of lettuce on each plate. Thinly slice the chicken breasts and divide among the plates. Top with cheese, then some of the sauteed peppers and onions. Add salsa, sour cream and guacamole, if desired. Toss all together.
* I use Figaro Fabulosa Fajitas Marinade. 1/2 bottle will marinate 4-6 breasts.
FOR ONE SERVING:
2 ounces iceberg lettuce, chopped, about 1 cup
Grilled chicken or beef
1/4 cup Sautéed Peppers and Onions
1/2 ounce cheddar cheese
2 tablespoons salsa
2 tablespoons guacamole
1 tablespoon sour cream
Wednesday
GREEN CHILE ENCHILADAS
(http://www.genaw.com/lowcarb/green_chile_enchiladas.html )
6 Low Carb Crepes
8 ounces Monterey jack cheese, shredded
6 green onions
7 ounce can green Mexican salsa
1/2 cup sour cream
4 ounce can green chiles
Chives, minced, optional
2 cups cooked and shredded chicken
Divide chicken, 6 ounces of the cheese and the green onions among the tortillas; carefully roll up and place in a greased baking pan. Mix the Mexican sauce, sour cream, chiles. Pour over the enchiladas. Top with the remaining cheese and chives. Bake at 350º 20 minutes or until bubbly.
Spicy Bean Salsa
(http://allrecipes.com/recipe/spicy-bean-salsa/detail.aspx )
Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
Directions
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.Rice
Thursday
Eggplant Parmesan II
(http://allrecipes.com/recipe/eggplant-parmesan-ii/detail.aspx )
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Italian Leafy Green Salad
(http://allrecipes.com/recipe/italian-leafy-green-salad/detail.aspx )
Ingredients
2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
1/4 cup chopped green onions
1/2 red bell pepper, sliced into rings
1/2 green bell pepper, sliced in rings
12 cherry tomatoes
1/4 cup grapeseed oil
2 tablespoons chopped fresh basil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste
Directions
1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
Friday
Easy Broccoli Quiche
(http://allrecipes.com/recipe/easy-broccoli-quiche/detail.aspx )
Ingredients
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.
Sparkling Fruit Salad
(http://allrecipes.com/recipe/sparkling-fruit-salad/detail.aspx )
Ingredients
1 fresh pineapple, cut into chunks
1 (11 ounce) can mandarin oranges, drained
1 cup halved fresh strawberries
1 cup halved green grapes
1 cup white wine or white grape juice
1/2 cup chilled club soda
Directions
In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Saturday
Steak Stir-Fry
(http://allrecipes.com/recipe/steak-stir-fry/detail.aspx )
Ingredients
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice
Directions
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
2. Toss beef with garlic, ginger and pepper.
3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
4. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
Brown rice
Spring rolls
Tuesday, July 12, 2011
July 17, 2011
Sunday
Sesame Noodles with Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-noodles-with-chicken-recipe/index.html )
Ingredients
Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 (1-inch) piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
3/4 teaspoon crushed red pepper
1/4 cup hot water
1 Kirby cucumber, halved and sliced
1 cup shredded cooked chicken
6 scallions (white and green parts), sliced
1/4 cup dry-roasted peanuts, chopped
Directions
Game Plan: Make the sauce while the noodles cook.
Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator. Serve with spring rolls.
Monday
Sausage-Bean Soup
(http://www.foodnetwork.com/recipes/sausage-bean-soup-recipe/index.html )
Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic. Serve with a baguette.
Tuesday
Waldorf Salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2/index.html )
Ingredients
1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Baked chicken (Use McCormick’s Hawaiian Luau seasoning marinade)
Wednesday
Salmon with edamame
http://www.foodnetwork.com/recipes/food-network-kitchens/honey-soy-grilled-salmon-with-edamame-recipe/index.html
Ingredients
1/4 cup packed cilantro leaves
2 scallions
2 teaspoons vegetable oil
1 teaspoon grated ginger
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon fillets, about 6 ounces each
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
2 teaspoons honey
1/4 teaspoon black sesame seeds
1 1/3 cups cooked edamame
Lime wedges, optional garnish
Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
Thursday
Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
(http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-with-green-beans-tomatoes-and-chimichurri-sauce-recipe/index.html )
Ingredients
3/4 pound green beans, trimmed
1 pint grape tomatoes, halved
1 tablespoon olive oil, plus more for grill grates
Kosher salt and freshly ground pepper
2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
Chimichurri sauce, recipe follows
Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
Chimichurri Sauce:
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh herbs, such as parsley, mint and cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
Friday
Turkey club
http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-avocado-clubs-recipe/index.html
Ingredients
1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small English cucumber, sliced
Directions
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve. Serve with chips
Saturday
Chicken tikka masala
(http://www.foodnetwork.com/recipes/aarti-sequeira/chicken-in-creamy-tomato-curry-chicken-tikka-masala-recipe2/index.html )
Ingredients
Marinade:
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Sauce:
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
Directions
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Sesame Noodles with Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-noodles-with-chicken-recipe/index.html )
Ingredients
Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 (1-inch) piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
3/4 teaspoon crushed red pepper
1/4 cup hot water
1 Kirby cucumber, halved and sliced
1 cup shredded cooked chicken
6 scallions (white and green parts), sliced
1/4 cup dry-roasted peanuts, chopped
Directions
Game Plan: Make the sauce while the noodles cook.
Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator. Serve with spring rolls.
Monday
Sausage-Bean Soup
(http://www.foodnetwork.com/recipes/sausage-bean-soup-recipe/index.html )
Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic. Serve with a baguette.
Tuesday
Waldorf Salad
(http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2/index.html )
Ingredients
1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Baked chicken (Use McCormick’s Hawaiian Luau seasoning marinade)
Wednesday
Salmon with edamame
http://www.foodnetwork.com/recipes/food-network-kitchens/honey-soy-grilled-salmon-with-edamame-recipe/index.html
Ingredients
1/4 cup packed cilantro leaves
2 scallions
2 teaspoons vegetable oil
1 teaspoon grated ginger
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon fillets, about 6 ounces each
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
2 teaspoons honey
1/4 teaspoon black sesame seeds
1 1/3 cups cooked edamame
Lime wedges, optional garnish
Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
Thursday
Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
(http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-with-green-beans-tomatoes-and-chimichurri-sauce-recipe/index.html )
Ingredients
3/4 pound green beans, trimmed
1 pint grape tomatoes, halved
1 tablespoon olive oil, plus more for grill grates
Kosher salt and freshly ground pepper
2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
Chimichurri sauce, recipe follows
Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
Chimichurri Sauce:
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh herbs, such as parsley, mint and cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
Friday
Turkey club
http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-avocado-clubs-recipe/index.html
Ingredients
1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small English cucumber, sliced
Directions
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve. Serve with chips
Saturday
Chicken tikka masala
(http://www.foodnetwork.com/recipes/aarti-sequeira/chicken-in-creamy-tomato-curry-chicken-tikka-masala-recipe2/index.html )
Ingredients
Marinade:
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Sauce:
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
Directions
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Friday, July 8, 2011
July 10th, 2011
Sunday
Spicy Pork Stir-Fry
(http://allrecipes.com/Recipe/spicy-pork-stir-fry/detail.aspx )
Ingredients
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 pound pork tenderloin, cubed
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 tablespoon peanut oil
3 teaspoons minced fresh ginger root
2 green chile peppers, chopped
1/2 cup julienned carrots
1/2 cup sugar snap peas, julienned
2 teaspoons chili oil
1/4 cup chopped green onions
1/4 cup finely chopped peanuts
Directions
1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
2. In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
3. Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!
Brown rice
Monday
Chilaquiles with Turkey and Roasted Tomatillo Salsa
(http://www.wchstv.com/gmarecipes/chilaqilesturkeysalsa.shtml )
Ingredients
3 cups vegetable oil
2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey/chicken meat (4 cups)
2 1/2 cups Roasted Tomatillo Salsa
6 oz Monterey Jack, shredded
1/4 cup creme fraiche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled
Directions
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375° F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees between batches).Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding. Preheat oven to 375° F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups Roasted Tomatillo Salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together creme fraiche and milk. Serve chilaquiles topped with creme fraiche, cilantro, and cheese.
Emeril's Roasted Corn and Tomato Salad
(http://www.wchstv.com/gmarecipes/roastedcorntomatosalad.shtml )
Ingredients
1 cup roasted sweet corn kernels
1/2 pint red tear drop tomatoes, stemmed, washed and sliced in half
1/2 pint yellow teardrop tomatoes, stemmed, washed and sliced in half
1/2 cup minced red onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
1/4 cup extra virgin olive oil
sea salt
Freshly ground black pepper
Directions
Combine the corn, tomatoes, onions, jalapenos, parsley, lime juice, lemon juice, and olive oil. Mix well. Season with salt and pepper to taste. Serve cold or at room temperature. Makes about 3 cups.
Tuesday
Charlie Gibson's Sandwich Wraps
(http://www.wchstv.com/gmarecipes/charliessandwic.shtml )
Ingredients
1 tbsp extra virgin olive oil
2 large sweet red pepper
1/2 yellow red pepper
1/2 orange pepper - seeded, cored, and cut in strips
1/2 tbsp sherry vinegar
Goat cheese
Mozzarella cheese
Sun dried tomaotes
Arugula
Cooked peppers
Arugula
Tortillas (be creative!)
Directions
Heat 1 tbsp extra virgin olive oil in a hot skillet. Add 2 large sweet red pepper. 1/2 Yellow red pepper, 1/2 orange pepper - seeded, cored, and cut in strips - saute until soft. Remove from the heat and sprinkle with 1/2 tbsp sherry vinegar.
Spread 2 tbsp goat cheese on the flour tortillas. Scatters 1 tbsp chopped sun dried tomatoes on his two tortillas. He divides the sauted peppers on top of tortilla, making sure they are in the center of the tortilla. Toss 1 bunch of arugula lettuce with 2 tbsp of extra virgin olive oil and 1/2 tbsp of sherry vinegar. Place tossed arugula (or any other variety of lettuce that you choose) in the center of tortilla.
Pickle spears/Fruit
Wednesday
Shrimp 'n' Grits for the Discriminating Housewife
(http://www.wchstv.com/gmarecipes/shrimpandgrits.shtml )
Ingredients
4 servings of grits
1/2 cup fresh ground Parmesan cheese
salt
8 slices of bacon cut into 1-inch pieces
3 tablespoons olive oil
4 fresh minced garlic gloves
1/4 tsp fresh ground pepper
3/4 cup white wine
1 pound raw shrimp, peeled
3 green onions, chopped
Directions
1. Prepare 4 servings of grits according to the box instructions. Add Parmesan cheese, salt to taste, and stir. Keep covered to keep warm.
2. Brown the cut-up bacon in a skillet. Remove the bacon from the pan and save the grease. Add the olive oil, garlic, pepper, and wine to the bacon grease and heat until boiling. Add the shrimp and cover. Let it steam for about two minutes, and check for pinkness. If the shrimp is not pink, continue to cook until pink, and then add the bacon.
3. Spoon the grits into four soup bowls, add shrimp and bacon and evenly distribute the remaining liquid into each bowl. Garnish the top with chopped green onion.
Watermelon and Baby Tomato Salad with Balsamic, Basil and Mint
(http://www.wchstv.com/gmarecipes/watermelontomatosalad.shtml )
Ingredients
1/2 large watermelon in rind (seedless)
1 pint baby or grape tomatoes (washed, dried and quartered)
Handful of fresh basil leaves cut into strips
2 handfuls of fresh mint leaves cut into thin strips
Olive oil
Balsamic vinegar
Salt
Directions
Cut the watermelon in half lengthwise and then crosswise into 1/4-inch slices. Cut off the rind.
Arrange the watermelon pieces on a platter. Top with the tomato quarters and the basil and mint strips. Drizzle with oil and vinegar. Sprinkle with salt and serve.
Thursday
Skirt Steak with Balsamic Marinade
(http://www.wchstv.com/gmarecipes/skirtsteakbalsamic.shtml )
Ingredients
1 1/2 pounds skirt steak
1 Tbsp. dijon mustard
1/4 cup chopped cilantro
Grated zest of 1/2 lemon
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
2 roasted garlic cloves
Directions
1. To make the marinade, mix the Dijon mustard with chopped cilantro, lemon zest, balsamic vinegar, 2 tbsp. Olive oil, kosher salt and black pepper. Soak the steak in the marinade for one hour in a covered container.
2. Use a broiler and cook the steak, with garlic cloves, for 5 minutes on each side, with broiler set to high. Or, fry the steak in a heavy pan with 2 cloves of garlic.
As an alternate, you can sear in a grill pan on top of stove over high heat and then place in a 450° F oven for 10 to 15 minutes, to desired doneness (130 degrees with instant read thermometer would equal medium rare.)
Use salt and pepper to season steak
Garlic Roasted Radicchio
(http://www.wchstv.com/gmarecipes/garlicroastedradicchio.shtml )
Ingredients
8 garlic cloves, finely chopped
1/4 cup olive oil
1 tablespoon chopped fresh rosemary leaves
1/4 cup balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large heads radicchio, halved through the root
Grated Parmesan cheese, for garnish
Directions
1. Place the garlic, olive oil, rosemary, vinegar, salt, and pepper in a large bowl and mix well. Add the radicchio and gently toss so that it is well coated. Cover and let marinate at room temperature for at least 1 hour.
2. Preheat the oven to 425° F.
3. Place the radicchio in a baking pan and pour the marinade on top. Place in the oven and roast until the edges of the radicchio are crisp and almost beginning to look burnt, about 20 to 25 minutes.
4. Serve immediately, with grated Parmesan cheese.
Green beans with almonds
Friday
Polish cabbage rolls recipe
Ingredients:
large cabbage leafs, 200 g of pork, 250 g of rice, 50 g of onion, 30 g of oil, salt, pepper. Blanch cabbage leafs, remove the heart. Simmer the rice slightly, drain it, add previously browned onion, minced meat, salt and pepper. Arrange the stuffing on the cabbage leafs, roll it. Cover with boiling salted water, bake in the oven until brown. Serve topped with melted pork fat or tomato sauce.
Frozen pierogies fixed according to box directions
Saturday
BAOLI HANDI
INGREDIENTS
Brinjals, quartered 4 small
Carrot, 1/2 inch cubes 1 medium
Cauliflower, separated into florets 1/4 small
Green peas 1/4 cup
Green chillies 4
French beans, chopped 7-8
Potato, chopped 1 medium
Tomatoes, chopped 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green gram skinless (dhuli moong dal) 1/4 cup
Spinach, shredded 7-8 leaves
Rice, soaked 1 cup
Soya granules 1/4 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion , sliced 1 large
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
METHOD
Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes. Add rice and three cups of water. Cover and cook for two minutes. Add soya granules, stir and again cover and cook for two minutes. Add tomatoes, coriander leaves, split green gram and spinach leaves and stir to mix well. Add salt, stir and cover. Cook on medium heat till done. Serve hot.
Spicy Pork Stir-Fry
(http://allrecipes.com/Recipe/spicy-pork-stir-fry/detail.aspx )
Ingredients
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 pound pork tenderloin, cubed
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 tablespoon peanut oil
3 teaspoons minced fresh ginger root
2 green chile peppers, chopped
1/2 cup julienned carrots
1/2 cup sugar snap peas, julienned
2 teaspoons chili oil
1/4 cup chopped green onions
1/4 cup finely chopped peanuts
Directions
1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
2. In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
3. Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!
Brown rice
Monday
Chilaquiles with Turkey and Roasted Tomatillo Salsa
(http://www.wchstv.com/gmarecipes/chilaqilesturkeysalsa.shtml )
Ingredients
3 cups vegetable oil
2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey/chicken meat (4 cups)
2 1/2 cups Roasted Tomatillo Salsa
6 oz Monterey Jack, shredded
1/4 cup creme fraiche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled
Directions
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375° F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees between batches).Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding. Preheat oven to 375° F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups Roasted Tomatillo Salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together creme fraiche and milk. Serve chilaquiles topped with creme fraiche, cilantro, and cheese.
Emeril's Roasted Corn and Tomato Salad
(http://www.wchstv.com/gmarecipes/roastedcorntomatosalad.shtml )
Ingredients
1 cup roasted sweet corn kernels
1/2 pint red tear drop tomatoes, stemmed, washed and sliced in half
1/2 pint yellow teardrop tomatoes, stemmed, washed and sliced in half
1/2 cup minced red onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
1/4 cup extra virgin olive oil
sea salt
Freshly ground black pepper
Directions
Combine the corn, tomatoes, onions, jalapenos, parsley, lime juice, lemon juice, and olive oil. Mix well. Season with salt and pepper to taste. Serve cold or at room temperature. Makes about 3 cups.
Tuesday
Charlie Gibson's Sandwich Wraps
(http://www.wchstv.com/gmarecipes/charliessandwic.shtml )
Ingredients
1 tbsp extra virgin olive oil
2 large sweet red pepper
1/2 yellow red pepper
1/2 orange pepper - seeded, cored, and cut in strips
1/2 tbsp sherry vinegar
Goat cheese
Mozzarella cheese
Sun dried tomaotes
Arugula
Cooked peppers
Arugula
Tortillas (be creative!)
Directions
Heat 1 tbsp extra virgin olive oil in a hot skillet. Add 2 large sweet red pepper. 1/2 Yellow red pepper, 1/2 orange pepper - seeded, cored, and cut in strips - saute until soft. Remove from the heat and sprinkle with 1/2 tbsp sherry vinegar.
Spread 2 tbsp goat cheese on the flour tortillas. Scatters 1 tbsp chopped sun dried tomatoes on his two tortillas. He divides the sauted peppers on top of tortilla, making sure they are in the center of the tortilla. Toss 1 bunch of arugula lettuce with 2 tbsp of extra virgin olive oil and 1/2 tbsp of sherry vinegar. Place tossed arugula (or any other variety of lettuce that you choose) in the center of tortilla.
Pickle spears/Fruit
Wednesday
Shrimp 'n' Grits for the Discriminating Housewife
(http://www.wchstv.com/gmarecipes/shrimpandgrits.shtml )
Ingredients
4 servings of grits
1/2 cup fresh ground Parmesan cheese
salt
8 slices of bacon cut into 1-inch pieces
3 tablespoons olive oil
4 fresh minced garlic gloves
1/4 tsp fresh ground pepper
3/4 cup white wine
1 pound raw shrimp, peeled
3 green onions, chopped
Directions
1. Prepare 4 servings of grits according to the box instructions. Add Parmesan cheese, salt to taste, and stir. Keep covered to keep warm.
2. Brown the cut-up bacon in a skillet. Remove the bacon from the pan and save the grease. Add the olive oil, garlic, pepper, and wine to the bacon grease and heat until boiling. Add the shrimp and cover. Let it steam for about two minutes, and check for pinkness. If the shrimp is not pink, continue to cook until pink, and then add the bacon.
3. Spoon the grits into four soup bowls, add shrimp and bacon and evenly distribute the remaining liquid into each bowl. Garnish the top with chopped green onion.
Watermelon and Baby Tomato Salad with Balsamic, Basil and Mint
(http://www.wchstv.com/gmarecipes/watermelontomatosalad.shtml )
Ingredients
1/2 large watermelon in rind (seedless)
1 pint baby or grape tomatoes (washed, dried and quartered)
Handful of fresh basil leaves cut into strips
2 handfuls of fresh mint leaves cut into thin strips
Olive oil
Balsamic vinegar
Salt
Directions
Cut the watermelon in half lengthwise and then crosswise into 1/4-inch slices. Cut off the rind.
Arrange the watermelon pieces on a platter. Top with the tomato quarters and the basil and mint strips. Drizzle with oil and vinegar. Sprinkle with salt and serve.
Thursday
Skirt Steak with Balsamic Marinade
(http://www.wchstv.com/gmarecipes/skirtsteakbalsamic.shtml )
Ingredients
1 1/2 pounds skirt steak
1 Tbsp. dijon mustard
1/4 cup chopped cilantro
Grated zest of 1/2 lemon
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
2 roasted garlic cloves
Directions
1. To make the marinade, mix the Dijon mustard with chopped cilantro, lemon zest, balsamic vinegar, 2 tbsp. Olive oil, kosher salt and black pepper. Soak the steak in the marinade for one hour in a covered container.
2. Use a broiler and cook the steak, with garlic cloves, for 5 minutes on each side, with broiler set to high. Or, fry the steak in a heavy pan with 2 cloves of garlic.
As an alternate, you can sear in a grill pan on top of stove over high heat and then place in a 450° F oven for 10 to 15 minutes, to desired doneness (130 degrees with instant read thermometer would equal medium rare.)
Use salt and pepper to season steak
Garlic Roasted Radicchio
(http://www.wchstv.com/gmarecipes/garlicroastedradicchio.shtml )
Ingredients
8 garlic cloves, finely chopped
1/4 cup olive oil
1 tablespoon chopped fresh rosemary leaves
1/4 cup balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large heads radicchio, halved through the root
Grated Parmesan cheese, for garnish
Directions
1. Place the garlic, olive oil, rosemary, vinegar, salt, and pepper in a large bowl and mix well. Add the radicchio and gently toss so that it is well coated. Cover and let marinate at room temperature for at least 1 hour.
2. Preheat the oven to 425° F.
3. Place the radicchio in a baking pan and pour the marinade on top. Place in the oven and roast until the edges of the radicchio are crisp and almost beginning to look burnt, about 20 to 25 minutes.
4. Serve immediately, with grated Parmesan cheese.
Green beans with almonds
Friday
Polish cabbage rolls recipe
Ingredients:
large cabbage leafs, 200 g of pork, 250 g of rice, 50 g of onion, 30 g of oil, salt, pepper. Blanch cabbage leafs, remove the heart. Simmer the rice slightly, drain it, add previously browned onion, minced meat, salt and pepper. Arrange the stuffing on the cabbage leafs, roll it. Cover with boiling salted water, bake in the oven until brown. Serve topped with melted pork fat or tomato sauce.
Frozen pierogies fixed according to box directions
Saturday
BAOLI HANDI
INGREDIENTS
Brinjals, quartered 4 small
Carrot, 1/2 inch cubes 1 medium
Cauliflower, separated into florets 1/4 small
Green peas 1/4 cup
Green chillies 4
French beans, chopped 7-8
Potato, chopped 1 medium
Tomatoes, chopped 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green gram skinless (dhuli moong dal) 1/4 cup
Spinach, shredded 7-8 leaves
Rice, soaked 1 cup
Soya granules 1/4 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion , sliced 1 large
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
METHOD
Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes. Add rice and three cups of water. Cover and cook for two minutes. Add soya granules, stir and again cover and cook for two minutes. Add tomatoes, coriander leaves, split green gram and spinach leaves and stir to mix well. Add salt, stir and cover. Cook on medium heat till done. Serve hot.
Monday, July 4, 2011
July 2, 2011
Sunday
Turkey sandwiches with chips
Monday
Holiday…Happy fourth!!!
Tuesday
CAJUN CHICKEN
(http://www.genaw.com/lowcarb/cajun_chicken.html )
3 boneless chicken breasts, sliced in thin strips
2 teaspoons Cajun Seasoning
3 tablespoons butter
1 tablespoon oil
3 medium green and/or red bell peppers, cut in thin strips, 8 ounces
1/2 pound mushrooms, sliced
4 green onions, cut diagonally in 1/2-inch pieces
1/8 teaspoon basil
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon salt, or to taste
1/4 cup heavy cream
½ lb angel hair pasta
Directions
In a medium bowl, toss the chicken pieces with the Cajun seasoning. Heat the butter and oil in a large, nonstick skillet or wok on medium-high heat. Stir-fry the chicken until it's not quite done. Don't overcook it as it will get further cooking with the remaining ingredients. Add the peppers and mushrooms. Stir-fry until the peppers are crisp-tender. Reduce heat to low and stir in seasonings and then the cream. Cook just until sauce thickens. Add green onions and toss briefly to combine. Season with more salt, if needed; serve at once. Serve over cooked angle hair pasta
Spring salad mix with tomatoes and red grapes
Wednesday
LAREDO BARBECUED POT ROAST
(http://www.genaw.com/lowcarb/laredo_bbq_pot_roast.html )
3 pound boneless chuck roast
1 small onion, coarsely chopped, 2 1/2 ounces
1 clove garlic, chopped
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
2 tablespoons vinegar
1 teaspoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid smoke, optional
Brown the roast in hot oil in a large skillet; place in a slow cooker. Sauté the onion and garlic in the pan drippings; add to the slow cooker. In a small bowl, mix the remaining ingredients; pour over the roast. Cook on LOW 6 hours.
LOW CARB "POTATO" SALAD
(http://www.genaw.com/lowcarb/low_carb_potato_salad.html )
16 ounce package frozen cauliflower
1/2 cup mayonnaise
4 ounce jar diced pimientos, drained well
1/4 cup dill pickle relish, drained well
1 tablespoon chopped onion, optional
1 tablespoon white vinegar
1 tablespoon Splenda or equivalent liquid Splenda
1 tablespoon yellow mustard
1/2 teaspoon pepper
Salt, to taste
Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.
Thursday
TACO SALAD
(http://www.genaw.com/lowcarb/taco_salad.html )
1 pound ground beef
1 1/2 tablespoons Taco Seasoning
1-2 tablespoons Taco Bell taco sauce, optional
12 ounces iceberg lettuce, chopped
1 small tomato, diced, 3 ounces
3 ounces cheddar cheese, shredded
6 tablespoons sour cream
6 tablespoons salsa (1 tablespoon per serving)
3/4 cup guacamole (2 tablespoons per serving)
Brown the hamburger; drain off the fat. Stir in the seasoning mix, Taco Bell taco sauce and a little water, if desired. Divide all of the ingredients among 6 large plates. Makes 6 servings
Friday
Spinach quiche
(http://allrecipes.com/Recipe/spinach-quiche/detail.aspx )
Ingredients
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3.In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
EVERYDAY SIDE SALAD
(http://www.genaw.com/lowcarb/everyday_salad.html )
2 ounces leaf lettuce or fresh baby spinach, roughly torn, about 2 cups
1 ounce tomato, chopped, about 1/4 cup
1/2 ounce cucumber, sliced, about 2-3 slices
1 tablespoon dressing of your choice
Freshly ground black pepper
Chives, chopped
1 teaspoon sunflower kernels
Toss all of the vegetables and dressing together and top with the remaining ingredients.
Saturday
CHANDRAN'S CHICKEN CURRY
(http://www.genaw.com/lowcarb/chandrans_chicken_curry.html )
2 tablespoons oil
1 large onion, sliced thin, 5 1/4 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, 4 1/2 ounces
1/2 cup water
2 pounds boneless chicken thighs, cut in 1" cubes (see my comments below)
1/2 cup coconut milk
2 tablespoons fresh cilantro, chopped
Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt
Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.
Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.
Serve with rice or bread
CUCUMBERS IN SOUR CREAM
(http://www.genaw.com/lowcarb/cukes_in_sourcream.html )
2 cucumbers, peeled, 14 ounces
1/4 cup sour cream
2 green onions, finely chopped
Pinch dill weed, optional
Very thinly slice the cucumbers and put them in a bowl. Stir in 1 teaspoon salt; let stand 2 hours. Squeeze out as much liquid as possible. Mix in the remaining ingredients; chill well before serving.
Turkey sandwiches with chips
Monday
Holiday…Happy fourth!!!
Tuesday
CAJUN CHICKEN
(http://www.genaw.com/lowcarb/cajun_chicken.html )
3 boneless chicken breasts, sliced in thin strips
2 teaspoons Cajun Seasoning
3 tablespoons butter
1 tablespoon oil
3 medium green and/or red bell peppers, cut in thin strips, 8 ounces
1/2 pound mushrooms, sliced
4 green onions, cut diagonally in 1/2-inch pieces
1/8 teaspoon basil
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon salt, or to taste
1/4 cup heavy cream
½ lb angel hair pasta
Directions
In a medium bowl, toss the chicken pieces with the Cajun seasoning. Heat the butter and oil in a large, nonstick skillet or wok on medium-high heat. Stir-fry the chicken until it's not quite done. Don't overcook it as it will get further cooking with the remaining ingredients. Add the peppers and mushrooms. Stir-fry until the peppers are crisp-tender. Reduce heat to low and stir in seasonings and then the cream. Cook just until sauce thickens. Add green onions and toss briefly to combine. Season with more salt, if needed; serve at once. Serve over cooked angle hair pasta
Spring salad mix with tomatoes and red grapes
Wednesday
LAREDO BARBECUED POT ROAST
(http://www.genaw.com/lowcarb/laredo_bbq_pot_roast.html )
3 pound boneless chuck roast
1 small onion, coarsely chopped, 2 1/2 ounces
1 clove garlic, chopped
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
2 tablespoons vinegar
1 teaspoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid smoke, optional
Brown the roast in hot oil in a large skillet; place in a slow cooker. Sauté the onion and garlic in the pan drippings; add to the slow cooker. In a small bowl, mix the remaining ingredients; pour over the roast. Cook on LOW 6 hours.
LOW CARB "POTATO" SALAD
(http://www.genaw.com/lowcarb/low_carb_potato_salad.html )
16 ounce package frozen cauliflower
1/2 cup mayonnaise
4 ounce jar diced pimientos, drained well
1/4 cup dill pickle relish, drained well
1 tablespoon chopped onion, optional
1 tablespoon white vinegar
1 tablespoon Splenda or equivalent liquid Splenda
1 tablespoon yellow mustard
1/2 teaspoon pepper
Salt, to taste
Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.
Thursday
TACO SALAD
(http://www.genaw.com/lowcarb/taco_salad.html )
1 pound ground beef
1 1/2 tablespoons Taco Seasoning
1-2 tablespoons Taco Bell taco sauce, optional
12 ounces iceberg lettuce, chopped
1 small tomato, diced, 3 ounces
3 ounces cheddar cheese, shredded
6 tablespoons sour cream
6 tablespoons salsa (1 tablespoon per serving)
3/4 cup guacamole (2 tablespoons per serving)
Brown the hamburger; drain off the fat. Stir in the seasoning mix, Taco Bell taco sauce and a little water, if desired. Divide all of the ingredients among 6 large plates. Makes 6 servings
Friday
Spinach quiche
(http://allrecipes.com/Recipe/spinach-quiche/detail.aspx )
Ingredients
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3.In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
EVERYDAY SIDE SALAD
(http://www.genaw.com/lowcarb/everyday_salad.html )
2 ounces leaf lettuce or fresh baby spinach, roughly torn, about 2 cups
1 ounce tomato, chopped, about 1/4 cup
1/2 ounce cucumber, sliced, about 2-3 slices
1 tablespoon dressing of your choice
Freshly ground black pepper
Chives, chopped
1 teaspoon sunflower kernels
Toss all of the vegetables and dressing together and top with the remaining ingredients.
Saturday
CHANDRAN'S CHICKEN CURRY
(http://www.genaw.com/lowcarb/chandrans_chicken_curry.html )
2 tablespoons oil
1 large onion, sliced thin, 5 1/4 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, 4 1/2 ounces
1/2 cup water
2 pounds boneless chicken thighs, cut in 1" cubes (see my comments below)
1/2 cup coconut milk
2 tablespoons fresh cilantro, chopped
Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt
Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.
Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.
Serve with rice or bread
CUCUMBERS IN SOUR CREAM
(http://www.genaw.com/lowcarb/cukes_in_sourcream.html )
2 cucumbers, peeled, 14 ounces
1/4 cup sour cream
2 green onions, finely chopped
Pinch dill weed, optional
Very thinly slice the cucumbers and put them in a bowl. Stir in 1 teaspoon salt; let stand 2 hours. Squeeze out as much liquid as possible. Mix in the remaining ingredients; chill well before serving.
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