September 4, 2011

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.