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