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.