September 18, 2011

Sunday
Eggplant sandwich
(http://allrecipes.com/recipe/eggplant-sandwiches/detail.aspx )
Ingredients
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves

Directions
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves. Serve with chips of choice.

Monday
Charley's Slow Cooker Mexican Style Meat
(http://allrecipes.com/recipe/charleys-slow-cooker-mexican-style-meat/detail.aspx )
Ingredients
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Directions
1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Spicy Bean Salsa
(http://allrecipes.com/recipe/spicy-bean-salsa/detail.aspx )
Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Tuesday
Spanakopita
(http://allrecipes.com/Recipe/spanakopita-greek-spinach-pie/detail.aspx )
Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2.Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3.In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4.Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Greek salad
(http://allrecipes.com/recipe/good-for-you-greek-salad/detail.aspx )
Ingredients
3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced

Directions
1.In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Wednesday
Pork Stir-Fry with Asparagus, Peppers and Green Onions
(http://www.wholefoodsmarket.com/recipes/2969 )
Ingredients
1 tablespoon reduced-sodium tamari
1 (12-ounce) pork tenderloin, cut lengthwise in half then thinly sliced
1 cup low-sodium vegetable broth
2 tablespoons rice vinegar
1 tablespoon cornstarch
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
1 red bell pepper, thinly sliced
1 cup 1-inch pieces green onion
3 cups cooked brown rice, warmed

Method
Place tamari in a small bowl with pork, toss to coat and set aside. Whisk together broth, vinegar, cornstarch, ginger and garlic in a separate bowl and set aside.
Heat a large skillet over medium-high heat. Add pork and cook, stirring, until cooked through, 2 to 3 minutes. Remove pork and juices to a bowl, cover and keep warm.
Add 1/4 cup water to the skillet and bring to a simmer. Stir in asparagus, pepper and green onion. Reduce heat to medium and cover. Cook 5 minutes, uncover and continue to cook until asparagus is fork tender, 2 to 3 minutes. Transfer vegetables to bowl with pork. Whisk broth mixture and add to skillet. Bring to a boil over medium-high heat and boil 1 minute, stirring. Add pork and vegetables back to skillet and stir to coat and heat through. Serve with brown rice.

Thursday
Baked chicken

Chard with Bacon and Apple
(http://www.wholefoodsmarket.com/recipes/3072 )
Ingredients
3 slices bacon, diced
1 small yellow onion, halved and thinly sliced
1 organic Gala apple, cored and diced
1 bunch (about 3/4 pound) organic chard, well rinsed
1/4 teaspoon fine sea salt
1/4 teaspoon cracked black pepper

Method
Place a large, heavy skillet over medium heat. Add bacon and cook, stirring frequently, until lightly browned, about 7 minutes. Remove bacon from pan with a slotted spoon and set aside. Add onion to the pan and cook until softened, about 5 minutes. Stir in apple. Meanwhile, cut off the stems of the chard and slice them thinly. Chop the leaves. Stir stems and leaves into the skillet along with the bacon, salt and pepper. Pour in 2 tablespoons water; cover the skillet and cook, stirring frequently, until chard is tender, about 8 more minutes.

Whole wheat pilaf

Friday
Thai curry
Rice

Saturday
AMRITSARI ALOO KULCHA
(http://www.sanjeevkapoor.com/amritsari-aloo-kulcha.aspx )
INGREDIENTS
Refined flour (maida) 4 cups
Baking powder 1/2 teaspoon
Soda bicarbonate 1/4 teaspoon
Salt to taste+1/2 teaspoon
Yogurt 1 tablespoon
Egg 1/2
Milk 1 cup
Sugar 1 teaspoon
Oil 1 tablespoon
Butter 4 tablespoons
Potatoes, boiled and grated 2 medium
Onion 1/2 medium
Green chillies, chopped 2
Red chilli powder 1/2 tablespoon
Cumin powder 1 tablespoon
Pomegranate seeds (anardana) 1 teaspoon
Fresh coriander leaves, chopped 2 tablespoon

METHOD
First dough Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, egg, milk, sugar and sufficient water. Knead well into a medium soft dough. Apply a little oil and knead it further. Keep it under wet cloth for one hour. Knead the dough once again and divide the dough into eight equal portions. Second dough Sieve refined flour with salt. Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again and divide the dough into eight equal portions and form them into smooth balls. Cover with the damp cloth and rest for another ten minutes. Stuffing Mix potatoes, onion, salt, green chillies, red chilli powder, cumin powder, anardana and coriander leaves. Mix with hands. Divide the potato mixture into eight equal portions and keep aside. Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a lightly floured surface and roll gently into a disc. Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha. Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve immediately. You can also cook in a preheated convection oven at 220C for about eight minutes.