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.