Sunday
Chicken and Black Bean Tostadas
(http://www.foodnetwork.com/recipes/chicken-and-black-bean-tostadas-recipe/index.html )
Ingredients
1/4 cup canola oil, plus more for frying
4 corn tortillas, preferably white
Kosher salt
1 (15.5-ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 cup low-sodium chicken broth
Freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
1/4 cup fresh lime juice
2 teaspoons brown sugar
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces
Directions
Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper. Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper. Top each tortilla with beans, chicken, cabbage salad and sour cream
Monday
Spiced Couscous and Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-couscous-and-chicken-recipe/index.html )
Ingredients
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
Kosher salt and freshly ground pepper
4 medium carrots, thinly sliced
1 cup couscous, preferably whole wheat
2 cups coarsely shredded rotisserie chicken
3 tablespoons unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
Greek yogurt and/or harissa or other hot sauce, for topping
Directions
Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid. Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork. Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro. Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
Tuesday
Chicken and Cheddar Soufflé
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-and-cheddar-souffle-recipe/index.html )
Ingredients
Unsalted butter for greasing the soufflé dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mild Cheddar
1/2 cup grated Parmesan
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature
Directions
Special equipment: a 2-quart (8-cups) souffle dish. Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside. In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick). In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the soufflé is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.
Basic green Salad
Wednesday
BBQ ribs
(http://allrecipes.com/Recipe/slow-cooker-barbecue-ribs/detail.aspx )
Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Spicy Black-Eyed-Pea Relish
(http://www.foodnetwork.com/recipes/tyler-florence/spicy-black-eyed-pea-relish-recipe/index.html )
Ingredients
3 cups dried black-eyed peas
2 slices thick-cut bacon
1/4 bunch fresh thyme
2 tomatoes, quartered
5 dried red chile peppers
5 cloves garlic
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1/4 cup chopped fresh cilantro, plus more for garnish
4 scallions, chopped
Juice of 1 lemon
Extra-virgin olive oil, for drizzling
Directions
Combine the dried peas, bacon, thyme, tomatoes, chiles and garlic in a large pot. Season with salt and pepper and pour the chicken broth over top. Simmer over medium-low heat until the peas are tender, about 1 hour. Drain the peas, reserving the cooking liquid. Discard the thyme and chiles. Remove the bacon, tomatoes and garlic from the cooked peas and set aside. Cut up the bacon and fold it back into the peas along with the cilantro, scallions and lemon juice. Puree the cooking liquid with the tomatoes and garlic in a blender. Dress the peas with the puree and give it a final seasoning with salt and pepper, if necessary. Top with cilantro and a drizzle of olive oil.
Thursday
Chicken and Dumplings
(http://www.foodnetwork.com/tyler-s-ultimate/ultimate-chicken-and-dumplings/index.html )
Ingredients
Chicken and Stock:
1 (3 to 31/2 pound) whole organic chicken
2 bay leaves
6 sprigs thyme
4 to 5 black peppercorns
1 head garlic, split through the equator
2 tablespoons salt
Directions
Buttermilk-Chive Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup chopped chives
3/4 to 1 cup buttermilk
Sauce:
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped chives, for garnish
For the stock:
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.
When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.
For the dumplings:
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.
To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.
Friday
Creole Chicken Wraps
(http://www.foodnetwork.com/recipes/guy-fieri/creole-chicken-wraps-recipe/index.html )
Ingredients
For the Rub:
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper
For the Wraps:
1 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil, for the grill
4 pieces flatbread (use store-bought or make Guy's flatbread*)
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
1 small red onion, sliced
8 romaine lettuce leaves
Directions
* Make Guy's Flatbread (optional).
Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.
Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.
Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board. Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board. Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal. Serve with chips.
Saturday
BESAN OMELET WITH SPROUT FILLING
(http://www.sanjeevkapoor.com/besan-omelet-with-sprout-filling.aspx )
INGREDIENTS
Gram flour (besan) 1 1/2 cups
Moong sprouts , blanched 1 cup
Salt to taste
Chaat masala 1 teaspoon
Red chilli powder 1 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Green chillies, chopped 5
Fresh coriander leaves, chopped 2 tablespoons
Onion , chopped 1 medium
Yogurt 3 tablespoons
Tomatoes, seeded and chopped 2 medium
Lemon juice 1 teaspoon
Oil to shallow fry
METHOD
Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter. Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix. Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too. Place the stuffing on one side. Fold the other side over the filling. Transfer into a serving plate and serve hot.
Wednesday, August 31, 2011
Friday, August 26, 2011
August 28, 2011
Sunday
Baked chile rellenos
(http://sites.google.com/site/monicasallen/baked-chile-rellenos )
Ingredients
5-6 fresh poblano chiles
1 tablespoon olive or vegetable oil
1lb ground beef
1 packet Taco seasoning
12 slices of Pepper Jack cheese
To make the Chile Relleno:
Preheat oven to 425F and roast the chiles for about 30 minutes turning every 10 minutes until skin blackens. Remove chiles from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the chile. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds (I don’t do this because these chiles don’t have much heat). Set the chiles aside while you make the filling.
Brown and drain the beef. Return to the pan and add Taco seasoning. Saute till heated through and well mixed. Stuff the chiles with the beef mixture. Top with 1-2 slices of cheese (I half or quarter the slices so that I can get into the corners of the chile and cover the meat mixture completely)
To serve:
Preheat an oven to 350 degrees F. Place the stuffed chiles into the oven and roast for 10 minutes or until heated through and the cheese is melted. Serve with Rice pilaf and refried beans (I use canned refried beans -15.5oz. Heat with about ½ bottle of Salsa like Pace Picante)
Mexican Bean Salad
(http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx )
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
Directions
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Monday
German Bean and Sausage Soup
(http://sites.google.com/site/monicasallen/germanbeanandsausagesoup )
Ingredients
2 tsp. oil
1 onion, chopped
2 cups cup carrots, sliced
2 cups cup potato, peeled, cubed
2 Tbs. parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
2.5 cups beef stock
14 ounces smoked turkey kielbasa, cut into 1/2 inch slices
15 ounces canned Great Northern beans, undrained
15 ounces canned cut green beans, undrained
Method
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Add sausage and beans. Cook until thoroughly heated. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender. (you can also dunk all this in the slow pot if you like and cook overnight). Serve with crusty bread.
Tuesday
Chutney Sandwich Recipe
(http://www.veggiebelly.com/2011/06/cucumber-cream-cheese-cilantro-mint-chutney-sandwich-recipe.html )
½ an English seedless cucumber (the one with the plastic wrap) or boiled eggs
8 slices of white or soft wheat bread
8 tablespoons cream cheese at room temperature, I used the low fat kind.
½ cup cilantro mint chutney. Recipe below.
Salt
Cut the cucumber into thin rounds. Take 2 slices of bread. Spread 1 tablespoon cream cheese on one slice. Spread 1 teaspoon (or more if you like) chutney over the cream cheese. Arrange 4-5 slices of cucumber on top. Sprinkle a tiny pinch of salt over the cucumbers/eggs. Spread one tablespoon cream cheese and then one teaspoon cilantro mint chutney on the other slice of bread. Place this on top of the cucumbers, to make a sandwich. Repeat for all bread slices. Spreading the cream cheese first, and then the chutney will prevent the chutney from soaking through the bread. Serve immediately.
Cilantro Mint Chutney Recipe
1 cup cilantro leaves, tightly packed
1/2 cup mint leaves, tightly packed
1/2 fresh green chili or Thai hot pepper, chopped*
1/8 teaspoon cumin seeds
1 garlic cloves, peeled
1/2 tablespoon lemon juice
Salt
2 tablespoons water
*This makes a spicy hot chutney. Use less chili or leave it out if you don’t want it spicy. Place all ingredients in a food processor and process into a smooth sauce, scraping down the sides of the food processor now and then. If you are using a blender, you may need to use a little more water. Store the chutney in an air tight container in the fridge.
Wednesday
Chicken Florentine Style
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe/index.html )
Ingredients
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
1 package of couscous, cooked according to direction.
Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve. Serve with a side of cooked couscous.
Thursday
Walter Kei's Shanghai-Style Pork and Bean Sprouts
(http://www.foodnetwork.com/recipes/saras-secrets/walter-keis-shanghai-style-pork-and-bean-sprouts-recipe/index.html )
Ingredients
8 ounces lean pork butt
2 teaspoons grated garlic
4 teaspoons Shao Hsing rice wine or dry sherry
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons golden olive oil
1 pound mung bean sprouts
Brown rice
Directions
Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through. Serve with brown rice.
Friday
Pesto Pasta with Chicken
(http://allrecipes.com/recipe/pesto-pasta-with-chicken/detail.aspx )
Ingredients
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Spring Salad
(http://allrecipes.com/recipe/spring-salad/detail.aspx )
Ingredients
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup white sugar
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Saturday
Masala Rice (Masale Bhaat)
(http://www.mumbai-masala.com/maincourse/masalarice.html )
Ingredients
1 1/2 cup long grain raw rice,
3 cups water,
1/4 cup boiled peas,
1/4 cup gherkins chopped vertically,
1/4 cup brinjal pieces,
7-8 no. fried cashewnuts,
10 no. curry leaves,
2 teaspoon Maharashtrian goda masala or garam masala powder,
2 teaspoon turmeric powder,
1/2 teaspoon asafoetida,
salt,
sugar to taste,
2 teaspoon ghee,
chopped coriander leaves and,
fresh grated coconut for garnishing
Whole garam masala (can be skipped)
2 cinnamon sticks,
3-4 cloves,
3-4 bay leaves,
For the masala:
1/4 cup dry shredded coconut,
4 red chilies,
2 teaspoon coriander seeds
1 teaspoon cumin seeds,
Lightly roast all the items and grind.
Method
1. Wash rice and drain. Keep aside for 1/2 an hour.
2. Heat a thick bottommed pan. Heat 1/4 cup oil. Add the whole garam masala. When all the masala ingredients sizzle, add turmeric powder and asafoetida.
3. Add curry leaves, and chopped gherkins. Once soft, add peas and brinjal pieces and fry.
4. Next add the raw rice and keep stirring for some time on medium heat. Pour boiling water all over into the rice and vegetable mixture. Stir well.
5. Let the rice come to boil until it shows bubbles on top.
6. Now turn the heat to low and add the ground masala, goda masala or garam masala, ghee, salt and sugar. Cover and cook.
7. Rice is done when all the water evaporates. Garnish with cashewnuts, coconut and coriander leaves. Top with ghee. Serve hot.
Baked chile rellenos
(http://sites.google.com/site/monicasallen/baked-chile-rellenos )
Ingredients
5-6 fresh poblano chiles
1 tablespoon olive or vegetable oil
1lb ground beef
1 packet Taco seasoning
12 slices of Pepper Jack cheese
To make the Chile Relleno:
Preheat oven to 425F and roast the chiles for about 30 minutes turning every 10 minutes until skin blackens. Remove chiles from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the chile. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds (I don’t do this because these chiles don’t have much heat). Set the chiles aside while you make the filling.
Brown and drain the beef. Return to the pan and add Taco seasoning. Saute till heated through and well mixed. Stuff the chiles with the beef mixture. Top with 1-2 slices of cheese (I half or quarter the slices so that I can get into the corners of the chile and cover the meat mixture completely)
To serve:
Preheat an oven to 350 degrees F. Place the stuffed chiles into the oven and roast for 10 minutes or until heated through and the cheese is melted. Serve with Rice pilaf and refried beans (I use canned refried beans -15.5oz. Heat with about ½ bottle of Salsa like Pace Picante)
Mexican Bean Salad
(http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx )
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
Directions
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Monday
German Bean and Sausage Soup
(http://sites.google.com/site/monicasallen/germanbeanandsausagesoup )
Ingredients
2 tsp. oil
1 onion, chopped
2 cups cup carrots, sliced
2 cups cup potato, peeled, cubed
2 Tbs. parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
2.5 cups beef stock
14 ounces smoked turkey kielbasa, cut into 1/2 inch slices
15 ounces canned Great Northern beans, undrained
15 ounces canned cut green beans, undrained
Method
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Add sausage and beans. Cook until thoroughly heated. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender. (you can also dunk all this in the slow pot if you like and cook overnight). Serve with crusty bread.
Tuesday
Chutney Sandwich Recipe
(http://www.veggiebelly.com/2011/06/cucumber-cream-cheese-cilantro-mint-chutney-sandwich-recipe.html )
½ an English seedless cucumber (the one with the plastic wrap) or boiled eggs
8 slices of white or soft wheat bread
8 tablespoons cream cheese at room temperature, I used the low fat kind.
½ cup cilantro mint chutney. Recipe below.
Salt
Cut the cucumber into thin rounds. Take 2 slices of bread. Spread 1 tablespoon cream cheese on one slice. Spread 1 teaspoon (or more if you like) chutney over the cream cheese. Arrange 4-5 slices of cucumber on top. Sprinkle a tiny pinch of salt over the cucumbers/eggs. Spread one tablespoon cream cheese and then one teaspoon cilantro mint chutney on the other slice of bread. Place this on top of the cucumbers, to make a sandwich. Repeat for all bread slices. Spreading the cream cheese first, and then the chutney will prevent the chutney from soaking through the bread. Serve immediately.
Cilantro Mint Chutney Recipe
1 cup cilantro leaves, tightly packed
1/2 cup mint leaves, tightly packed
1/2 fresh green chili or Thai hot pepper, chopped*
1/8 teaspoon cumin seeds
1 garlic cloves, peeled
1/2 tablespoon lemon juice
Salt
2 tablespoons water
*This makes a spicy hot chutney. Use less chili or leave it out if you don’t want it spicy. Place all ingredients in a food processor and process into a smooth sauce, scraping down the sides of the food processor now and then. If you are using a blender, you may need to use a little more water. Store the chutney in an air tight container in the fridge.
Wednesday
Chicken Florentine Style
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe/index.html )
Ingredients
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
1 package of couscous, cooked according to direction.
Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve. Serve with a side of cooked couscous.
Thursday
Walter Kei's Shanghai-Style Pork and Bean Sprouts
(http://www.foodnetwork.com/recipes/saras-secrets/walter-keis-shanghai-style-pork-and-bean-sprouts-recipe/index.html )
Ingredients
8 ounces lean pork butt
2 teaspoons grated garlic
4 teaspoons Shao Hsing rice wine or dry sherry
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons golden olive oil
1 pound mung bean sprouts
Brown rice
Directions
Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through. Serve with brown rice.
Friday
Pesto Pasta with Chicken
(http://allrecipes.com/recipe/pesto-pasta-with-chicken/detail.aspx )
Ingredients
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Spring Salad
(http://allrecipes.com/recipe/spring-salad/detail.aspx )
Ingredients
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup white sugar
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Saturday
Masala Rice (Masale Bhaat)
(http://www.mumbai-masala.com/maincourse/masalarice.html )
Ingredients
1 1/2 cup long grain raw rice,
3 cups water,
1/4 cup boiled peas,
1/4 cup gherkins chopped vertically,
1/4 cup brinjal pieces,
7-8 no. fried cashewnuts,
10 no. curry leaves,
2 teaspoon Maharashtrian goda masala or garam masala powder,
2 teaspoon turmeric powder,
1/2 teaspoon asafoetida,
salt,
sugar to taste,
2 teaspoon ghee,
chopped coriander leaves and,
fresh grated coconut for garnishing
Whole garam masala (can be skipped)
2 cinnamon sticks,
3-4 cloves,
3-4 bay leaves,
For the masala:
1/4 cup dry shredded coconut,
4 red chilies,
2 teaspoon coriander seeds
1 teaspoon cumin seeds,
Lightly roast all the items and grind.
Method
1. Wash rice and drain. Keep aside for 1/2 an hour.
2. Heat a thick bottommed pan. Heat 1/4 cup oil. Add the whole garam masala. When all the masala ingredients sizzle, add turmeric powder and asafoetida.
3. Add curry leaves, and chopped gherkins. Once soft, add peas and brinjal pieces and fry.
4. Next add the raw rice and keep stirring for some time on medium heat. Pour boiling water all over into the rice and vegetable mixture. Stir well.
5. Let the rice come to boil until it shows bubbles on top.
6. Now turn the heat to low and add the ground masala, goda masala or garam masala, ghee, salt and sugar. Cover and cook.
7. Rice is done when all the water evaporates. Garnish with cashewnuts, coconut and coriander leaves. Top with ghee. Serve hot.
Thursday, August 18, 2011
August 21, 2011
Sunday
Bratwurst on hoagies
(http://www.food.com/recipe/bratwurst-bake-156725 )
6 bratwursts
1 medium white onion
1 apple
1 teaspoon minced garlic
1 teaspoon coarse black pepper
1 pack of refrigerated sauerkraut
6 hoagie buns
Directions:
Rub the defrosted brats with the garlic and leave it stuck to the brats. Lay the brats in the bottom of a foil lined pan, leave enough foil on the sides to tent it over the brats later. Quarter the onion and apple and spread the pieces out over the brats. Sprinkle the pepper over the whole thing and seal the foil over the top. Bake in a 350 oven for an hour. Serve warm on hoagies with sauerkraut.
German Potato Salad
(http://www.bratwurstpages.com/bratsides.html )
Ingredients
5 pounds red potatoes, boiled until just tender with skins on
5 stalks celery, chopped
1 large onion, chopped
3/4 pound bacon, cut in pieces about 1/2 inch
3/4 cup apple cider vinegar
2 cups water
1 cup sugar
1/3 cup reserved fat from cooked bacon
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons salt
Method
While the potatoes are boiling, chop the celery and onions. Over medium heat, fry bacon until crisp. Remove bacon from pan, add onions to fat and sauté until translucent. To 1/3 cup fat in pan, add flour; cook and stir until just slightly browned. Add vinegar, water, 1/2 tsp. salt, and pepper. Cook and stir until clear and thickened. Peel and slice potatoes while still hot. Add the 2 tsp. salt to the hot peeled potatoes. Add onion, celery and sauce to the potatoes and toss gently.
Monday
Low-Fat Clam Chowder
(http://www.foodnetwork.com/recipes/food-network-kitchens/low-fat-clam-chowder-recipe/index.html )
Ingredients
4 pounds cherrystone clams, scrubbed
2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
1 slice lean center-cut bacon, chopped
1 medium onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme
2 bay leaves
1 cup fat-free half-and-half
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/2 teaspoon paprika
Directions
Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes. Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes. Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika. Serve with oyster crackers or crusty bread.
Tuesday
Chile Cheese Casserole
(http://www.foodnetwork.com/recipes/food-network-kitchens/chile-cheese-casserole-recipe/index.html )
Ingredients
Cooking spray
4 cups baked tortilla chips, 2 1/2 ounces
6 egg whites
4 large eggs
1/4 cup skim milk
3/4 teaspoon ancho chili powder
1/8 teaspoon freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional
Method
Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish. Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes. Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.
Guacamole
(http://allrecipes.com/recipe/guacamole/detail.aspx )
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Wednesday
Pad Thai
(http://www.eatingwell.com/recipes/pad_thai.html )
Ingredients
4 ounces dried rice noodles
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled and deveined
2 cups mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry-roasted peanuts
Preparation
1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
Baby bok choy
( http://www.food.com/recipe/baby-bok-choy-with-garlic-104240#ixzz1VQWQtCJu)
1/8 cup unsalted butter
5 teaspoons minced (or to taste) garlic
12 -14 baby bok choy (washed thoroughly)
1 1/2 cups canned low sodium chicken broth
Directions:
Melt butter in heavy large skillet over moderate heat.2Add minced garlic and saute about 2-3 minutes until barely golden/brown.3Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.4Season with salt and pepper.5Use a slotted spoon to serve.
Thursday
Chicken Pot Pie IX
(http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx )
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Beefsteak Tomato Salad
(http://www.marthastewart.com/317251/beefsteak-tomato-salad?czone=food/dinner-tonight-center/dinner-tonight-side-dishes&backto=true&backtourl=/photogallery/quick-side-salad-recipes )
Ingredients
3 tablespoons red-wine vinegar
3 tablespoons olive oil
1 shallot, minced
2 teaspoons capers, rinsed and coarsely chopped
3 ripe beefsteak tomatoes
Coarse salt and ground pepper
Directions
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Friday
Thai chicken curry
(http://www.marthastewart.com/342480/green-chicken-curry?czone=food/dinner-tonight-center/dinner-tonight-main-courses&backto=true&backtourl=/photogallery/quick-chicken-recipes )
Ingredients
1 cup long-grain white rice
1 tablespoon cornstarch
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons vegetable oil
12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
1 medium onion (1/2 inch thick), halved and sliced
1 to 2 tablespoons Thai green curry paste
4 roasted chicken breasts (about 1 1/2 pounds), skin and bones removed, meat cut into 1-inch pieces
1 can (14.5 ounces) coconut milk
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice (from 1 lime)
Coarse salt
Directions
1. Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
2. Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
3. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
4. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.
Saturday
Peas pulao
(http://sites.google.com/site/monicasallen/prawnrice )
Ingredients
1 cup rice
1/2 cup frozen peas
1 tbsp ginger garlic paste
one big onion
shan biryani masala one tablespoon
salt to taste
Method:
Keep pan on stove and put three tablespoon oil in it. Add finely chopped onion in it and sauté onion till it changes its color. Then add ginger garlic paste and fry again. Then previously washed rice to be added and sauté for some time. Add peas and sauté for five to seven minutes Add shan masala (or any other garam masala) and then add 2 cup boiled water and also little salt to taste. Cover the pot and cook it on low flame Do not use a pressure cooker at this stage, or you risk turning the rice to mush! Add red mirchi powder if needed When cooked remove pan from stove Then put tava (flat pan) on stove on low flame On this tava put pan and keep it for some time so that the rice cooks
PANEER BUTTER MASALA
(http://www.sanjeevkapoor.com/paneer-butter-masala.aspx )
INGREDIENTS
Cottage cheese (paneer), cut into triangles 500 grams
Butter 5 tablespoons
Oil 1 teaspoon
Bay leaves 2
Cloves 2
Cinnamon 2 one-inch sticks
Dried red chillies, broken 2
Coriander seeds, crushed 2 tablespoons
Onion , sliced 1 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomatoes, chopped 5-6 medium
Salt to taste
Kasoori methi , crushed 1/2 teaspoon
Fresh cream 2 tablespoons
METHOD
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.
Bratwurst on hoagies
(http://www.food.com/recipe/bratwurst-bake-156725 )
6 bratwursts
1 medium white onion
1 apple
1 teaspoon minced garlic
1 teaspoon coarse black pepper
1 pack of refrigerated sauerkraut
6 hoagie buns
Directions:
Rub the defrosted brats with the garlic and leave it stuck to the brats. Lay the brats in the bottom of a foil lined pan, leave enough foil on the sides to tent it over the brats later. Quarter the onion and apple and spread the pieces out over the brats. Sprinkle the pepper over the whole thing and seal the foil over the top. Bake in a 350 oven for an hour. Serve warm on hoagies with sauerkraut.
German Potato Salad
(http://www.bratwurstpages.com/bratsides.html )
Ingredients
5 pounds red potatoes, boiled until just tender with skins on
5 stalks celery, chopped
1 large onion, chopped
3/4 pound bacon, cut in pieces about 1/2 inch
3/4 cup apple cider vinegar
2 cups water
1 cup sugar
1/3 cup reserved fat from cooked bacon
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons salt
Method
While the potatoes are boiling, chop the celery and onions. Over medium heat, fry bacon until crisp. Remove bacon from pan, add onions to fat and sauté until translucent. To 1/3 cup fat in pan, add flour; cook and stir until just slightly browned. Add vinegar, water, 1/2 tsp. salt, and pepper. Cook and stir until clear and thickened. Peel and slice potatoes while still hot. Add the 2 tsp. salt to the hot peeled potatoes. Add onion, celery and sauce to the potatoes and toss gently.
Monday
Low-Fat Clam Chowder
(http://www.foodnetwork.com/recipes/food-network-kitchens/low-fat-clam-chowder-recipe/index.html )
Ingredients
4 pounds cherrystone clams, scrubbed
2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
1 slice lean center-cut bacon, chopped
1 medium onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme
2 bay leaves
1 cup fat-free half-and-half
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/2 teaspoon paprika
Directions
Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes. Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes. Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika. Serve with oyster crackers or crusty bread.
Tuesday
Chile Cheese Casserole
(http://www.foodnetwork.com/recipes/food-network-kitchens/chile-cheese-casserole-recipe/index.html )
Ingredients
Cooking spray
4 cups baked tortilla chips, 2 1/2 ounces
6 egg whites
4 large eggs
1/4 cup skim milk
3/4 teaspoon ancho chili powder
1/8 teaspoon freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional
Method
Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish. Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes. Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.
Guacamole
(http://allrecipes.com/recipe/guacamole/detail.aspx )
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Wednesday
Pad Thai
(http://www.eatingwell.com/recipes/pad_thai.html )
Ingredients
4 ounces dried rice noodles
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled and deveined
2 cups mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry-roasted peanuts
Preparation
1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
Baby bok choy
( http://www.food.com/recipe/baby-bok-choy-with-garlic-104240#ixzz1VQWQtCJu)
1/8 cup unsalted butter
5 teaspoons minced (or to taste) garlic
12 -14 baby bok choy (washed thoroughly)
1 1/2 cups canned low sodium chicken broth
Directions:
Melt butter in heavy large skillet over moderate heat.2Add minced garlic and saute about 2-3 minutes until barely golden/brown.3Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.4Season with salt and pepper.5Use a slotted spoon to serve.
Thursday
Chicken Pot Pie IX
(http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx )
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Beefsteak Tomato Salad
(http://www.marthastewart.com/317251/beefsteak-tomato-salad?czone=food/dinner-tonight-center/dinner-tonight-side-dishes&backto=true&backtourl=/photogallery/quick-side-salad-recipes )
Ingredients
3 tablespoons red-wine vinegar
3 tablespoons olive oil
1 shallot, minced
2 teaspoons capers, rinsed and coarsely chopped
3 ripe beefsteak tomatoes
Coarse salt and ground pepper
Directions
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Friday
Thai chicken curry
(http://www.marthastewart.com/342480/green-chicken-curry?czone=food/dinner-tonight-center/dinner-tonight-main-courses&backto=true&backtourl=/photogallery/quick-chicken-recipes )
Ingredients
1 cup long-grain white rice
1 tablespoon cornstarch
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons vegetable oil
12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
1 medium onion (1/2 inch thick), halved and sliced
1 to 2 tablespoons Thai green curry paste
4 roasted chicken breasts (about 1 1/2 pounds), skin and bones removed, meat cut into 1-inch pieces
1 can (14.5 ounces) coconut milk
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice (from 1 lime)
Coarse salt
Directions
1. Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
2. Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
3. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
4. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.
Saturday
Peas pulao
(http://sites.google.com/site/monicasallen/prawnrice )
Ingredients
1 cup rice
1/2 cup frozen peas
1 tbsp ginger garlic paste
one big onion
shan biryani masala one tablespoon
salt to taste
Method:
Keep pan on stove and put three tablespoon oil in it. Add finely chopped onion in it and sauté onion till it changes its color. Then add ginger garlic paste and fry again. Then previously washed rice to be added and sauté for some time. Add peas and sauté for five to seven minutes Add shan masala (or any other garam masala) and then add 2 cup boiled water and also little salt to taste. Cover the pot and cook it on low flame Do not use a pressure cooker at this stage, or you risk turning the rice to mush! Add red mirchi powder if needed When cooked remove pan from stove Then put tava (flat pan) on stove on low flame On this tava put pan and keep it for some time so that the rice cooks
PANEER BUTTER MASALA
(http://www.sanjeevkapoor.com/paneer-butter-masala.aspx )
INGREDIENTS
Cottage cheese (paneer), cut into triangles 500 grams
Butter 5 tablespoons
Oil 1 teaspoon
Bay leaves 2
Cloves 2
Cinnamon 2 one-inch sticks
Dried red chillies, broken 2
Coriander seeds, crushed 2 tablespoons
Onion , sliced 1 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomatoes, chopped 5-6 medium
Salt to taste
Kasoori methi , crushed 1/2 teaspoon
Fresh cream 2 tablespoons
METHOD
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.
Friday, August 12, 2011
August, 14, 2011
Sunday
Popeye And Olive Oil
(http://recipes.womenshealthmag.com/Recipe/popeye-and-olive-oil.aspx )
1 1/2 cups chopped baby spinach leaves
1 1/2 cups chopped romaine lettuce
3 slices prosciutto, chopped
1/3 cup mandarin orange slices
1/3 cup sliced strawberries
2 tablespoons diced red onion
FOR DRESSING:
1 1/2 teaspoons olive oil
1 tablespoon red wine vinegar
1/2 clove garlic, crushed
1/8 teaspoon black pepper
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 Artisan bread
Monday
Veggie burgers
Ingredients
Lettuce leaves
Tomato, sliced
Red onion, cut into rings
Frozen Veggie patties, cooked according to directions
Burger buns
Mayonnaise
Directions
Assemble burgers with mayo and all the ingredients.
Sweet potato fries
(http://allrecipes.com/Recipe/baked-sweet-potato-sticks-2/detail.aspx )
Ingredients
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.
Tuesday
Baked Teriyaki Chicken
(http://allrecipes.com/recipe/baked-teriyaki-chicken/detail.aspx )
Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
1.In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2.Preheat oven to 425 degrees F (220 degrees C).
3.Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4.Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
QUINOA PILAF
(http://quinoa.net/181.html )
1/2 cup carrot, diced
4 cups water
2 cup quinoa
1/2 cup green onion, diced
1/4 cup olive oil
1/4 cup celery, diced
2 cloves garlic, crushed
1/4 cup green pepper, diced
1 cup almonds, sliced
1/4 cup sweet red pepper, diced
1/4 tsp oregano
salt to taste
Directions
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups. To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done. Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
Broccoli with cheese
Ingredients
1 lb frozen broccoli
¼ cups Parmesan cheese
Salt and pepper to taste
Directions
Place broccoli in a shallow microwave safe bowl and cover with plastic wrap. Poke a few holes to allow steam to escape. Cook on high for 5 minutes. Check if done. Toss with salt, pepper and cheese.
Wednesday
Quick shrimp gumbo
(http://www.tasteofhome.com/Recipes/Quick-Shrimp-Gumbo )
Ingredients
1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon canola oil
1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1-1/2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup uncooked instant rice
Lemon slices, optional
Directions
In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat.
Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Mandarin Mixed Green Salad
(http://allrecipes.com/Recipe/mandarin-mixed-green-salad/detail.aspx )
Ingredients
2 cups torn mixed salad greens
1/2 cup mandarin oranges
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Directions
Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.
Thursday
Chicken quesadillas
(http://allrecipes.com/Recipe/chicken-quesadillas/detail.aspx )
Ingredients
1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
Directions
1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Red on Red Beans with Pico di Gallo Topping
http://www.delish.com/recipefinder/red-beans-pico-di-gallo-topping-recipe?click=recipe_sr
Ingredients
2 tablespoon(s) organic extra virgin olive oil
3 clove(s) organic garlic
1 pinch of kosher salt
1 medium organic yellow onion, peeled and diced
1 medium organic red pepper, diced
1/2 teaspoon(s) organic red pepper flakes
2 tablespoon(s) organic ground cumin
1 tablespoon(s) organic ground coriander seed
1/2 teaspoon(s) kosher salt
Freshly ground pepper, to taste
1 cup(s) freshly squeezed organic orange juice
1 cup(s) organic red kidney beans, soaked and cooked, reserve cooking liquid
Pico di Gallo
1 small organic yellow onion, chopped fine
2 medium organic tomatoes, chopped
1 organic serrano chile, seeded and finely chopped
1/2 teaspoon(s) organic sea salt
1 tablespoon(s) chopped organic coriander leaf
Directions
1. Heat a large saucepan and add the olive oil; heat for a moment and add the chopped garlic and one pinch salt, and cook until light golden brown, being careful not to burn it. It requires close attention.
2. As soon as the garlic is toasted, add onion, red pepper, and red pepper flakes. Cook until the onion is translucent and soft. Add cumin, coriander, salt, and pepper, and cook for a few minutes, softening and cooking the spices, allowing it to caramelize a bit. Then add the orange juice and de-glaze the pan, scraping up the brown bits. Add the beans with their cooking liquid and cook until the mixture is reduced by half, approximately 25 minutes.
3. Combine the ingredients for the pico di gallo and season to taste, adding more salt or hot pepper to your liking.
Friday
Singapore noodles
(http://www.food.com/recipe/copycat-p-f-changs-singapore-street-noodles-80964 )
For the Noodles
16 ounces rice noodles, uncooked
4 tablespoons oil
8 ounces shrimp, peeled and deveined
8 ounces boneless skinless chicken breasts, sliced
1 tablespoon minced garlic
1 cup cabbage, sliced thin
1/2 cup carrot, julienned
2 medium tomatoes, cut into chunks
1 bunch scallion, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallot (commercially prepared) (optional)
1 lime, cut into fourths
For the Sauce
1 tablespoon vinegar
2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup
Directions:
Boil rice stick noodles for 2 minutes or until just soft. Rinse under hot water and drain. Toss noodles with 2 tbsp oil and keep warm. To prepare sauce, mix vinegar with curry powder and turmeric until blended. Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. Set sauce aside until needed. Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through. Add garlic, cabbage, tomatoes and carrots and cook for one minute more. Stir in sauce mixture until everything is evenly coated. Cook for 1-2 minutes more or until dish is heated through. Toss noodles with chopped scallions, cilantro and sesame oil. Garnish with fried shallots, if desired.
Saturday
Mughlai chicken
(http://www.journeykitchen.com/2011/07/murgh-mughlai-mughlai-chicken.html )
Ingredients
For Marination*
1/2 kg chicken breasts, cut into cubes
1/2 tbsp garlic paste
1/2 tbsp ginger paster
1 green chilly, chopped finely
1 tsp garam masala
2 tbsp yogurt
1 tbsp ghee
Salt to taste
For Sauce
1/2 cup red onions, finely cubed
8 cashews, soaked in water overnight
5 almond, soaked in water overnight**
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1 green chilies, chopped to paste (optional)
1 tsp coriander powder
1/8 tsp nutmeg powder
1 tsp garam masala
1 cup water/chicken stock
1/2 cup heavy cream***
2 tbsp ghee
Salt to taste
Whole Spices
1 bay leaf
1 cinnamon stick (2-3 inches)
1/2 tsp whole mace
2 whole cloves
1 tsp black cumin (or substitute with regular cumin)****
1 cardamom pod
For Garnish
Mint
Nuts
Fried onions
Note
* For a vegetarian version paneer works really well. Just mix cubes of paneer with 1/2 tbsp of ginger paste and green chilly paste (as preferred) and fry them with 1 tbsp of ghee till lightly golden. And continue with the recipe in the same way.
** Soak the almonds overnight and pinch the skin off before grinding it.
*** For a lighter version, use yogurt in place of cream and just add a tbsp or two of cream at the end.
**** The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is darker and has a sweet lemony kind of flavor. I particularly like to use black cumin in curries with nuts and cream. Substitute it with 1 tsp roasted white cumin if you don't have it.
Method
Marinate the chicken with all the ingredients stated under marination. Heat a frying pan and place the chicken on it. Brown the chicken pieces. You want to get a good color on the chicken and its okay if it doesn't completely cook completely as it will cook further in the sauce. Grind the nuts with as little water as possible (less than 1/8 cup) and keep aside. Heat ghee in kadai and add all the whole spices. Once they bring to brown, add the finely chopped onions. Let the onions cook they become pinkish and turning light brown. Add the ginger, garlic and chilly paste.Tip in the coriander powder. Now, add the nut paste. Once you add the nut paste, the water will start to evaporate and the mixture will come together as a lump. Add the water (or chicken stock), garam masala, nutmeg and salt. Let it come to a boil, and then add the cream and chicken pieces. Cook till it reduces to a thick sauce consistency.
Garnish with mint, nuts and fried onions. Serve with naan.
Variations
- Add a generous pinch of saffron for Saffron Mughlai Chicken
- Grind a handful of coriander and mint with 1/2 cup of yogurt and add to the curry towards the end and cook for another 5-6 minutes for a Coriander and Mint Mughlai Chicken
Popeye And Olive Oil
(http://recipes.womenshealthmag.com/Recipe/popeye-and-olive-oil.aspx )
1 1/2 cups chopped baby spinach leaves
1 1/2 cups chopped romaine lettuce
3 slices prosciutto, chopped
1/3 cup mandarin orange slices
1/3 cup sliced strawberries
2 tablespoons diced red onion
FOR DRESSING:
1 1/2 teaspoons olive oil
1 tablespoon red wine vinegar
1/2 clove garlic, crushed
1/8 teaspoon black pepper
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 Artisan bread
Monday
Veggie burgers
Ingredients
Lettuce leaves
Tomato, sliced
Red onion, cut into rings
Frozen Veggie patties, cooked according to directions
Burger buns
Mayonnaise
Directions
Assemble burgers with mayo and all the ingredients.
Sweet potato fries
(http://allrecipes.com/Recipe/baked-sweet-potato-sticks-2/detail.aspx )
Ingredients
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.
Tuesday
Baked Teriyaki Chicken
(http://allrecipes.com/recipe/baked-teriyaki-chicken/detail.aspx )
Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
1.In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2.Preheat oven to 425 degrees F (220 degrees C).
3.Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4.Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
QUINOA PILAF
(http://quinoa.net/181.html )
1/2 cup carrot, diced
4 cups water
2 cup quinoa
1/2 cup green onion, diced
1/4 cup olive oil
1/4 cup celery, diced
2 cloves garlic, crushed
1/4 cup green pepper, diced
1 cup almonds, sliced
1/4 cup sweet red pepper, diced
1/4 tsp oregano
salt to taste
Directions
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups. To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done. Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
Broccoli with cheese
Ingredients
1 lb frozen broccoli
¼ cups Parmesan cheese
Salt and pepper to taste
Directions
Place broccoli in a shallow microwave safe bowl and cover with plastic wrap. Poke a few holes to allow steam to escape. Cook on high for 5 minutes. Check if done. Toss with salt, pepper and cheese.
Wednesday
Quick shrimp gumbo
(http://www.tasteofhome.com/Recipes/Quick-Shrimp-Gumbo )
Ingredients
1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon canola oil
1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1-1/2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup uncooked instant rice
Lemon slices, optional
Directions
In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat.
Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Mandarin Mixed Green Salad
(http://allrecipes.com/Recipe/mandarin-mixed-green-salad/detail.aspx )
Ingredients
2 cups torn mixed salad greens
1/2 cup mandarin oranges
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Directions
Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.
Thursday
Chicken quesadillas
(http://allrecipes.com/Recipe/chicken-quesadillas/detail.aspx )
Ingredients
1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
Directions
1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Red on Red Beans with Pico di Gallo Topping
http://www.delish.com/recipefinder/red-beans-pico-di-gallo-topping-recipe?click=recipe_sr
Ingredients
2 tablespoon(s) organic extra virgin olive oil
3 clove(s) organic garlic
1 pinch of kosher salt
1 medium organic yellow onion, peeled and diced
1 medium organic red pepper, diced
1/2 teaspoon(s) organic red pepper flakes
2 tablespoon(s) organic ground cumin
1 tablespoon(s) organic ground coriander seed
1/2 teaspoon(s) kosher salt
Freshly ground pepper, to taste
1 cup(s) freshly squeezed organic orange juice
1 cup(s) organic red kidney beans, soaked and cooked, reserve cooking liquid
Pico di Gallo
1 small organic yellow onion, chopped fine
2 medium organic tomatoes, chopped
1 organic serrano chile, seeded and finely chopped
1/2 teaspoon(s) organic sea salt
1 tablespoon(s) chopped organic coriander leaf
Directions
1. Heat a large saucepan and add the olive oil; heat for a moment and add the chopped garlic and one pinch salt, and cook until light golden brown, being careful not to burn it. It requires close attention.
2. As soon as the garlic is toasted, add onion, red pepper, and red pepper flakes. Cook until the onion is translucent and soft. Add cumin, coriander, salt, and pepper, and cook for a few minutes, softening and cooking the spices, allowing it to caramelize a bit. Then add the orange juice and de-glaze the pan, scraping up the brown bits. Add the beans with their cooking liquid and cook until the mixture is reduced by half, approximately 25 minutes.
3. Combine the ingredients for the pico di gallo and season to taste, adding more salt or hot pepper to your liking.
Friday
Singapore noodles
(http://www.food.com/recipe/copycat-p-f-changs-singapore-street-noodles-80964 )
For the Noodles
16 ounces rice noodles, uncooked
4 tablespoons oil
8 ounces shrimp, peeled and deveined
8 ounces boneless skinless chicken breasts, sliced
1 tablespoon minced garlic
1 cup cabbage, sliced thin
1/2 cup carrot, julienned
2 medium tomatoes, cut into chunks
1 bunch scallion, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallot (commercially prepared) (optional)
1 lime, cut into fourths
For the Sauce
1 tablespoon vinegar
2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup
Directions:
Boil rice stick noodles for 2 minutes or until just soft. Rinse under hot water and drain. Toss noodles with 2 tbsp oil and keep warm. To prepare sauce, mix vinegar with curry powder and turmeric until blended. Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. Set sauce aside until needed. Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through. Add garlic, cabbage, tomatoes and carrots and cook for one minute more. Stir in sauce mixture until everything is evenly coated. Cook for 1-2 minutes more or until dish is heated through. Toss noodles with chopped scallions, cilantro and sesame oil. Garnish with fried shallots, if desired.
Saturday
Mughlai chicken
(http://www.journeykitchen.com/2011/07/murgh-mughlai-mughlai-chicken.html )
Ingredients
For Marination*
1/2 kg chicken breasts, cut into cubes
1/2 tbsp garlic paste
1/2 tbsp ginger paster
1 green chilly, chopped finely
1 tsp garam masala
2 tbsp yogurt
1 tbsp ghee
Salt to taste
For Sauce
1/2 cup red onions, finely cubed
8 cashews, soaked in water overnight
5 almond, soaked in water overnight**
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1 green chilies, chopped to paste (optional)
1 tsp coriander powder
1/8 tsp nutmeg powder
1 tsp garam masala
1 cup water/chicken stock
1/2 cup heavy cream***
2 tbsp ghee
Salt to taste
Whole Spices
1 bay leaf
1 cinnamon stick (2-3 inches)
1/2 tsp whole mace
2 whole cloves
1 tsp black cumin (or substitute with regular cumin)****
1 cardamom pod
For Garnish
Mint
Nuts
Fried onions
Note
* For a vegetarian version paneer works really well. Just mix cubes of paneer with 1/2 tbsp of ginger paste and green chilly paste (as preferred) and fry them with 1 tbsp of ghee till lightly golden. And continue with the recipe in the same way.
** Soak the almonds overnight and pinch the skin off before grinding it.
*** For a lighter version, use yogurt in place of cream and just add a tbsp or two of cream at the end.
**** The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is darker and has a sweet lemony kind of flavor. I particularly like to use black cumin in curries with nuts and cream. Substitute it with 1 tsp roasted white cumin if you don't have it.
Method
Marinate the chicken with all the ingredients stated under marination. Heat a frying pan and place the chicken on it. Brown the chicken pieces. You want to get a good color on the chicken and its okay if it doesn't completely cook completely as it will cook further in the sauce. Grind the nuts with as little water as possible (less than 1/8 cup) and keep aside. Heat ghee in kadai and add all the whole spices. Once they bring to brown, add the finely chopped onions. Let the onions cook they become pinkish and turning light brown. Add the ginger, garlic and chilly paste.Tip in the coriander powder. Now, add the nut paste. Once you add the nut paste, the water will start to evaporate and the mixture will come together as a lump. Add the water (or chicken stock), garam masala, nutmeg and salt. Let it come to a boil, and then add the cream and chicken pieces. Cook till it reduces to a thick sauce consistency.
Garnish with mint, nuts and fried onions. Serve with naan.
Variations
- Add a generous pinch of saffron for Saffron Mughlai Chicken
- Grind a handful of coriander and mint with 1/2 cup of yogurt and add to the curry towards the end and cook for another 5-6 minutes for a Coriander and Mint Mughlai Chicken
Friday, August 5, 2011
Sunday
Reuben Reduced
1/4 cup canned sauerkraut, drained add to shopping list
1 tablespoon feta cheese crumbles
1 tablespoon low-fat thousand island dressing
2 slices rye bread
2 slices reduced-sodium smoked deli turkey, such as Healthy Choice
1 slice low-fat swiss cheese
Directions
1. Coat the bottom of a nonstick skillet with cooking spray, and heat over medium heat. 2. In a small bowl, stir together kraut, feta cheese, and dressing. Spread kraut mixture on one slice of bread. Top with turkey, Swiss cheese, and remaining slice of bread. 3. Grill for 2 to 3 minutes per side.
Kale chips
http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html
Ingredients
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Monday
The Melon Banquet
Ingredients
3 cups mixed greens
1/3 cup cubed watermelon
1/2 cup cubed cantaloupe
2 tablespoons grated carrot
1 ounce smoked salmon, chopped
1 tablespoon pine nuts
1 teaspoon chopped mint
FOR DRESSING:
1 1/2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon lemon juice
Directions
Mix all salad ingredients in large bowl. Mix dressing ingredients in small bowl with a fork. Drizzle the dressing on salad mixture and toss.
String cheese
Tuesday
Chickpea salad
http://www.foodnetwork.com/recipes/rachael-ray/chickpea-salad-recipe/index.html
Ingredients
2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
Greek Chicken
http://allrecipes.com/Recipe/greek-chicken/detail.aspx
Ingredients
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces
Directions
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight. Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Wednesday
Shrimp to Nuts
Ingredients
2 teaspoons peanut oil
1/4 teaspoon red pepper flakes
1/2 cup French green beans, cut into bite size pieces
1/3 cup matchstick carrots
1/4 cup whole unsalted roasted cashews
2 teaspoons reduced-sodium soy sauce
2 teaspoons orange juice
1/4 teaspoon orange zest
1 1/2 cups medium frozen shrimp, defrosted with tails removed
2 cups brown rice
Directions
Combine oil and pepper flakes in a medium-hot skillet. Add everything but the shrimp (they're already precooked before freezing). Cook for 2 to 3 minutes, stirring frequently. Add shrimp and cook for another 2 to 3 minutes, stirring frequently. Serve over brown rice
Thursday
Fajitas de Carne Asada with Onion Cilantro Salsa
http://healthy-delicious.com/2010/04/fajitas-de-carne-asada-with-onion-cilantro-salsa/
Ingredients
2 limes, juiced
1/2 orange, juiced
2 cloves garlic, mined
1/4 tsp cumin
1/4 tsp cayenne pepper
1 pound top round or flank steak
1 Tbs olive oil
2 poblano peppers
2 small onions
4 jalapeno peppers (optional)
1/2 cup fresh cilantro
Salt
Flour or corn tortillas for serving
Directions
Preheat the grill high. While the grill is heating, make a quick marinade for your steak by combining the lime juice, orange juice, garlic, cumin, and cayenne. Pierce the steak all over with a fork and place it into the marinade, flipping it over after about 5 minutes if it is not fully submerged. Sliced the poblanos, 1 onion, and 3 jalapenos into large strips. Toss will the olive oil. Thread onto skewers or place in a grill basket. When the grill is nice and hot, put on the steak and the vegetables. Cook the steak to your desired level of doneness — for medium, it will take about 8 minutes — and the vegetables until they are soft (about 10 minutes). Remove from the heat and allow the steak to rest for 5 minutes, before slicing it into strips (for maximum tenderness, slice with the grain). While the steak and vegetables are grilling, prepared the salsa: Tear the cilantro into small pieces. Cut the reserved onion and jalapeno into a very fine dice. Combine the three items and season to taste with a little salt. Serve the sliced steak, grilled vegetables, and onion cilantro salsa with the tortillas.
Spicy Baked Plantain Chips
http://www.thekitchn.com/thekitchn/healthy-snack-recipe-spicy-baked-plantain-chips-112231
Ingredients
2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Directions
Preheat oven to 400. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning – they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day.
Friday
Turkey Vatapa
http://www.myrecipes.com/recipe/turkey-vatapa-10000000397301/
Ingredients
1 teaspoon peanut oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 jalapeño pepper, minced
1 cup water
1 (28-ounce) can no-salt-added diced tomatoes, undrained
1 (12-ounce) can light beer
1/4 cup unsalted, dry-roasted peanuts
3 cups chopped skinned cooked turkey
1/2 cup light coconut milk
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cilantro sprigs (optional)
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired
Saturday
Bhindi masala: Check out the website for pictures.
http://www.honeywhatscooking.com/2010/05/punjabi-bhindi-masala-okra-sauteed-with.html
INGREDIENTS:
Olive Oil - 2 tbsp
Cumin Seeds - 1 tsp
Nigella (kalonji) Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green Chilies - 2 (chopped)
Garlic - 2 cloves (chopped)
Ginger - 1 inch piece (chopped)
Red Onions - 2 medium (sliced)
Plum Tomatoes - 3 (sliced)
Okra - 6 handfuls (wash, dry, trim ends, slice)
salt to taste
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tsp
Mango (Amchoor) Powder - 1 tsp
Garam Masala - 1/2 tsp (optional... I skipped this, didn't really need it)
Fresh Cilantro Leaves - 1/2 handful (chopped)
DIRECTIONS:
Here is the amount of okra I used... 6 handfuls (I have small hands). Wash and let it dry.
Here is what you need. Chop/Mince the green chilies, garlic, and ginger. I just used my Magic Bullet... it's a great gadget in the kitchen! Slice the onions. Heat a wok on medium heat, when hot, add oil. Add the cumin and nigella seeds. Once the seeds begin to sizzle, add the turmeric powder. Sauté for 5 seconds or so. Now add the chopped green chilies, ginger, and garlic. Sauté for 30 seconds or so. Add the sliced onions. Lower heat to dial #3 and allow the onions to caramelize, this will take about 10 minutes. In the meantime, trim off the okra ends, and slice each piece as follows: After 10 minutes, this is how the onions should look. Add the okra to the sautéed onions. Combine. Increase the heat to dial #5 (medium heat). Allow the okra to cook for 5 minutes. After 5 minutes, add the red chili powder, coriander powder, and salt. Combine.
Cover with a lid. Lower the heat to dial #3. Allow this to cook for 15-20 minutes. Keep checking in between and stir to avoid burning. The steam will cook the okra down. Now slice the tomatoes. This is how the okra should look. Now add the tomatoes and season with salt. Combine. Cover with a lid. Cook for another 15 minutes. Keep checking in between and stir. Now chop some fresh cilantro. Back to the okra, this is what you should have. You may have to smash the tomatoes a bit. Combine. Add mango powder. Optional: If you want to add garam masala, add it now. Add cilantro and turn off the stove. Combine. Serve with roti/naan with raita/yogurt on the side. YUM!
Reuben Reduced
1/4 cup canned sauerkraut, drained add to shopping list
1 tablespoon feta cheese crumbles
1 tablespoon low-fat thousand island dressing
2 slices rye bread
2 slices reduced-sodium smoked deli turkey, such as Healthy Choice
1 slice low-fat swiss cheese
Directions
1. Coat the bottom of a nonstick skillet with cooking spray, and heat over medium heat. 2. In a small bowl, stir together kraut, feta cheese, and dressing. Spread kraut mixture on one slice of bread. Top with turkey, Swiss cheese, and remaining slice of bread. 3. Grill for 2 to 3 minutes per side.
Kale chips
http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html
Ingredients
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Monday
The Melon Banquet
Ingredients
3 cups mixed greens
1/3 cup cubed watermelon
1/2 cup cubed cantaloupe
2 tablespoons grated carrot
1 ounce smoked salmon, chopped
1 tablespoon pine nuts
1 teaspoon chopped mint
FOR DRESSING:
1 1/2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon lemon juice
Directions
Mix all salad ingredients in large bowl. Mix dressing ingredients in small bowl with a fork. Drizzle the dressing on salad mixture and toss.
String cheese
Tuesday
Chickpea salad
http://www.foodnetwork.com/recipes/rachael-ray/chickpea-salad-recipe/index.html
Ingredients
2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
Greek Chicken
http://allrecipes.com/Recipe/greek-chicken/detail.aspx
Ingredients
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces
Directions
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight. Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Wednesday
Shrimp to Nuts
Ingredients
2 teaspoons peanut oil
1/4 teaspoon red pepper flakes
1/2 cup French green beans, cut into bite size pieces
1/3 cup matchstick carrots
1/4 cup whole unsalted roasted cashews
2 teaspoons reduced-sodium soy sauce
2 teaspoons orange juice
1/4 teaspoon orange zest
1 1/2 cups medium frozen shrimp, defrosted with tails removed
2 cups brown rice
Directions
Combine oil and pepper flakes in a medium-hot skillet. Add everything but the shrimp (they're already precooked before freezing). Cook for 2 to 3 minutes, stirring frequently. Add shrimp and cook for another 2 to 3 minutes, stirring frequently. Serve over brown rice
Thursday
Fajitas de Carne Asada with Onion Cilantro Salsa
http://healthy-delicious.com/2010/04/fajitas-de-carne-asada-with-onion-cilantro-salsa/
Ingredients
2 limes, juiced
1/2 orange, juiced
2 cloves garlic, mined
1/4 tsp cumin
1/4 tsp cayenne pepper
1 pound top round or flank steak
1 Tbs olive oil
2 poblano peppers
2 small onions
4 jalapeno peppers (optional)
1/2 cup fresh cilantro
Salt
Flour or corn tortillas for serving
Directions
Preheat the grill high. While the grill is heating, make a quick marinade for your steak by combining the lime juice, orange juice, garlic, cumin, and cayenne. Pierce the steak all over with a fork and place it into the marinade, flipping it over after about 5 minutes if it is not fully submerged. Sliced the poblanos, 1 onion, and 3 jalapenos into large strips. Toss will the olive oil. Thread onto skewers or place in a grill basket. When the grill is nice and hot, put on the steak and the vegetables. Cook the steak to your desired level of doneness — for medium, it will take about 8 minutes — and the vegetables until they are soft (about 10 minutes). Remove from the heat and allow the steak to rest for 5 minutes, before slicing it into strips (for maximum tenderness, slice with the grain). While the steak and vegetables are grilling, prepared the salsa: Tear the cilantro into small pieces. Cut the reserved onion and jalapeno into a very fine dice. Combine the three items and season to taste with a little salt. Serve the sliced steak, grilled vegetables, and onion cilantro salsa with the tortillas.
Spicy Baked Plantain Chips
http://www.thekitchn.com/thekitchn/healthy-snack-recipe-spicy-baked-plantain-chips-112231
Ingredients
2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Directions
Preheat oven to 400. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning – they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day.
Friday
Turkey Vatapa
http://www.myrecipes.com/recipe/turkey-vatapa-10000000397301/
Ingredients
1 teaspoon peanut oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 jalapeño pepper, minced
1 cup water
1 (28-ounce) can no-salt-added diced tomatoes, undrained
1 (12-ounce) can light beer
1/4 cup unsalted, dry-roasted peanuts
3 cups chopped skinned cooked turkey
1/2 cup light coconut milk
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cilantro sprigs (optional)
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired
Saturday
Bhindi masala: Check out the website for pictures.
http://www.honeywhatscooking.com/2010/05/punjabi-bhindi-masala-okra-sauteed-with.html
INGREDIENTS:
Olive Oil - 2 tbsp
Cumin Seeds - 1 tsp
Nigella (kalonji) Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green Chilies - 2 (chopped)
Garlic - 2 cloves (chopped)
Ginger - 1 inch piece (chopped)
Red Onions - 2 medium (sliced)
Plum Tomatoes - 3 (sliced)
Okra - 6 handfuls (wash, dry, trim ends, slice)
salt to taste
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tsp
Mango (Amchoor) Powder - 1 tsp
Garam Masala - 1/2 tsp (optional... I skipped this, didn't really need it)
Fresh Cilantro Leaves - 1/2 handful (chopped)
DIRECTIONS:
Here is the amount of okra I used... 6 handfuls (I have small hands). Wash and let it dry.
Here is what you need. Chop/Mince the green chilies, garlic, and ginger. I just used my Magic Bullet... it's a great gadget in the kitchen! Slice the onions. Heat a wok on medium heat, when hot, add oil. Add the cumin and nigella seeds. Once the seeds begin to sizzle, add the turmeric powder. Sauté for 5 seconds or so. Now add the chopped green chilies, ginger, and garlic. Sauté for 30 seconds or so. Add the sliced onions. Lower heat to dial #3 and allow the onions to caramelize, this will take about 10 minutes. In the meantime, trim off the okra ends, and slice each piece as follows: After 10 minutes, this is how the onions should look. Add the okra to the sautéed onions. Combine. Increase the heat to dial #5 (medium heat). Allow the okra to cook for 5 minutes. After 5 minutes, add the red chili powder, coriander powder, and salt. Combine.
Cover with a lid. Lower the heat to dial #3. Allow this to cook for 15-20 minutes. Keep checking in between and stir to avoid burning. The steam will cook the okra down. Now slice the tomatoes. This is how the okra should look. Now add the tomatoes and season with salt. Combine. Cover with a lid. Cook for another 15 minutes. Keep checking in between and stir. Now chop some fresh cilantro. Back to the okra, this is what you should have. You may have to smash the tomatoes a bit. Combine. Add mango powder. Optional: If you want to add garam masala, add it now. Add cilantro and turn off the stove. Combine. Serve with roti/naan with raita/yogurt on the side. YUM!
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