September 25, 2011

Sunday
Mexican-Style Lasagna
http://www.delish.com/recipefinder/mexican-style-lasagna-recipe?click=recipe_sr
Ingredients
1 cup(s) fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounce(s) fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup(s) prepared salsa (mild or medium)
8 ounce(s) pepper Jack cheese, grated (about 2 cups)

Directions
1.Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
2.Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3.Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Guacamole
Serve with store bought guacamole.

Monday
Kung-pao chicken
http://www.delish.com/recipefinder/Kung-Pao-Chicken-26FE01BAB70311E0B13E32673292000C?click=recipe_sr
Ingredients
1 package(s) raw chicken, rinsed
1/2 teaspoon(s) five-spice powder, divided (see Shopping Tips)
1 tablespoon(s) canola oil
1/2 cup(s) water
3 tablespoon(s) soy sauce, keep it light
1/2 teaspoon(s) cornstarch
12 ounce(s) broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon(s) minced fresh ginger
1 tablespoon(s) minced garlic
2 tablespoon(s) unsalted roasted peanuts
2 teaspoon(s) hot sesame oil (optional)

Directions
1.Rinse and cut chicken into bite size pieces. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
2.Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
3.Meanwhile, whisk water, soy sauce, cornstarch, and the remaining 1/4 teaspoon five-spice powder in a small bowl.
4.Add broccoli, yellow bell pepper, and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the soy sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using). Serve with brown rice

Tuesday
Pot Roast
http://abcnews.go.com/GMA/story?id=125321&page=1
Ingredients:
One 4 to 5-pound pot roast, or chuck roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise
1 tablespoon plus 11/2 teaspoons Emeril's Original Essence (recipe below)
1 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 tablespoon all-purpose flour
8 large carrots, scrubbed
4 stalks celery, trimmed and cut in half crosswise
4 medium yellow onions, peeled and quartered
3 large potatoes, peeled and cut into 2-inch wedges
2 tablespoons vegetable oil
3 tablespoons tomato paste
1 cup dry red wine
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves

Emeril's Original Essence
• 5 tablespoons sweet paprika • 1/4 cup salt • 1/4 cup garlic powder • 2 tablespoons freshly ground black pepper • 2 tablespoons onion powder • 2 tablespoons cayenne • 2 tablespoons dried oregano • 2 tablespoons dried thyme

1.) Combine all ingredients in a small mixing bowl and blend well.
2.) Store in an airtight container in your spice cabinet for up to 3 months.

Pot Roast Directions:
1) With a small, sharp knife, make 30 1 1/2-inch deep slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt. Sprinkle lightly with the flour.
2) Preheat the oven to 400 degrees F.
3) Heat the oil in a large, heavy over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan.
4) In a large roasting pan or Dutch oven, lay the carrots and celery flat, alternating the vegetables. Lay the bay leaves on the vegetables. Scatter the onions and sweet potatoes over the bottom. (The vegetables will form a "nest" on which the roast will be placed.)
5) In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the red wine and stock and mix well. Place the roast on top of the vegetables and add the liquid. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.
6) Uncover the pot roast, baste with the pan juices, and lower the heat to 350 degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour.
7) Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, one carrot, and one piece of celery. Spoon the pan juices over the meat and vegetables, and serve.

Mashed Potatoes
Ingredients
4 large Idaho potatoes (3 pounds), peeled, quartered lengthwise, and cut into 1-inch wedges
1 3/4 teaspoons salt
1/2 cup heavy cream
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper

1) Place the potatoes in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.

Wednesday
Country Frittata
http://www.delish.com/recipefinder/country-frittata-recipe-kft0311?click=recipe_sr
Ingredients
1 tub(s) (10-ounce) PHILADELPHIA Original Cooking Creme, divided
6 eggs
1/4 teaspoon(s) black pepper
2 tablespoon(s) butter
1 cup(s) chopped green peppers
4 green onions, sliced
1/4 cup(s) chopped OSCAR MAYER Smoked Ham
1/2 cup(s) KRAFT Shredded Sharp Cheddar Cheese

Directions
1.Reserve 1/4 cup cooking creme. Whisk remaining cooking creme with eggs and black pepper until well blended.
2.Melt butter in 10-inch ovenproof skillet on medium heat. Add green peppers; cook and stir 5 minutes or until crisp-tender. Stir in egg mixture, onions and ham; cover. Cook on medium-low heat 8 to 9 minutes or until center is almost set.
3.Heat broiler. Uncover frittata; sprinkle with cheddar. Broil, 6 inches from heat, 2 to 3 minutes or center is set and cheddar is melted. Drizzle with reserved cooking creme.

Bread
Fruit

Thursday
Chicken with Creamy Roasted Poblanos
http://www.delish.com/recipefinder/chicken-creamy-roasted-poblanos-recipe-kft0311?click=recipe_sr
Ingredients
1 (3-pound) broiler-fryer chicken, cut up
1 tub(s) (10-ounce) PHILADELPHIA Original Cooking Creme
2 tablespoon(s) milk
4 large large poblano chiles (1 pound), roasted, peeled, seeded and cut into strips
4 slice(s) OSCAR MAYER Baked Cooked Ham, chopped
1 tomato, seeded, chopped

Directions
1.Cook chicken in large skillet on medium heat 10 minutes or until browned on both sides, turning occasionally. Cover; cook 10 minutes or until done (165 degrees F). Drain any liquid from skillet.
2.Stir in cooking cream, milk, chiles and ham; cook, covered, on medium-low heat 2 to 3 minutes or until heated through, stirring occasionally.
3.Top with tomatoes just before serving
Serving suggestion: Serve with a mixed green salad and whole grain roll to round out the meal.

Friday
Gyro
http://www.delish.com/recipefinder/sausage-pepper-onion-gyro-clv0807?click=recipe_sr
Ingredients
2 links hot Italian sausage
2 links sweet Italian sausage
1 tablespoon(s) canola oil
2 bell peppers (1 red and 1 green), sliced into 1⁄2-inch strips
1 medium sweet onion, sliced into 1⁄4-inch rings
1/4 teaspoon(s) dried thyme
1/4 teaspoon(s) dried rosemary
1/8 teaspoon(s) ground black pepper
4 large pitas
4 tablespoon(s) Parsley Vinaigrette

Directions
1.Heat grill or grill pan over medium-high heat.
2.Prick each sausage with a fork, and grill, turning occasionally, until evenly browned and cooked through. Toss the oil, bell peppers, onion, herbs, and pepper together in a bowl and grill vegetables until very tender and onions are translucent.
3.Transfer sausages to cutting board, let cool slightly, and slice into 1/2-inch pieces and toss together with vegetables.
4.Cut four 6" x 6" sheets of parchment paper. Place pita on each sheet. Evenly divide peppers, onions, and the mixed sausages onto each pita bread. Drizzle a tablespoon of the Parsley Vinaigrette over each sandwich. Wrap each pita tightly using the parchment paper, and secure with a pick. Serve hot or at room temperature.

Tzatziki
(http://allrecipes.com/Recipe/tzatziki-i/detail.aspx )
Ingredients
2 cucumbers - peeled, seeded, and quartered
1 tablespoon kosher salt
4 cloves garlic, minced
1 tablespoon lemon juice
1 1/2 cups plain yogurt
1 teaspoon distilled white vinegar
1/4 cup olive oil

Directions
1.Place quartered cucumbers in a small colander and sprinkle evenly with salt. Allow to drain 30 minutes. Pat dry with paper towels and chop coarsely in food processor. Drain cucumber in colander for an additional 30 minutes.
2.Place cucumber back in food processor with garlic, lemon juice, yogurt, and vinegar. Blend well. Adjust vinegar and salt to taste. Pour in olive oil and blend until ingredients are well combined. Refrigerate until ready to serve.

Saturday
CKP Mutton
(http://bakasoor.blogspot.com/search/label/Main%20Course )
Ingredients:
1 kg (2.2 pounds) chicken/mutton (bone-in medium sized pieces)

(List 1)
2.5 tblsp ginger garlic paste
1 tsp red chilly powder
1 tsp turmeric powder
1 cup yogurt, slightly beaten

(List 2)
7-8 black peppercorns
5 cloves
2 inch cinnamon stick
1.5 tblsp coriander seeds
2 black cardamoms

(List 3)
2 large onions, finely chopped
1 cup fresh grated coconut/5 to 6 tblsp dry grated coconut (I have used dry in this recipe)

(List 4)
2 cloves
3 black peppercorns
1 green cardamom
1 inch cinnamon
1 large onion, finely chopped

Garnishing:
3/4 tsp garam masala
Juice of 1 lemon
1/2 small bunch of finely chopped coriander leaves

Method:
Step 1 - Wash chicken/mutton thoroughly. Pat dry with a kitchen napkin. Take it in a large bowl with a lid. Apply all ingredients from List 1 (ginger garlic paste, red chilly powder, turmeric powder, yogurt) and salt. Massage all the ingredients well, till the meat is well coated. Cover with a lid or plastic wrap and pop it in the fridge overnight (6 to 8) hours. The yogurt will help tenderize the meat and all the ingredients will flavor the meat well.

Step 2 - In a large pan, take 2 tblsp of oil. Roast all List 2 ingredients. (black peppercorns, cloves, cinnamon, coriander seeds, black cardamom). Drain them out and keep aside in a plate to cool down.

Step 3 - In the same pan, on medium heat add the List 3 ingredients one at a time. Let us start with the onion. Roast the onions till they turn reddish-brown in color. Keep aside. In the same pan, add the coconut and roast it till it becomes a deep brown color. (See picture above). Keep aside. Let all the ingredients cool down.

Step 4 - Grind together all roasted ingredients from step 2 and 3 together with a little warm water, till they form a thick brown paste.

Step 5 - In a heavy bottomed pan heat 1.5 tblsp oil. When the oil is hot, add the List 4 ingredients. Let us start with cloves, black peppercorns, cinnamon stick and green cardamom. Saute for a minute. Add the finely chopped onions and saute for 4 to 5 mins, till they brown.

Step 6 - Add the marinated chicken/mutton (without the excess marination) and saute for a good 8 to 10 mins on a medium to high flame till most of the water evaporates and you have dry meat in the pan.

Step 7 - Add the ground paste of roasted ingredients from step 4 and mix well for 5 to 6 mins. Add some water with the leftover marinade from the meat into the pot and let it all boil together. Adjust water to your desired preference. Also adjust the spice level here by adding some red chillly powder and garam masala. Adjust salt.

Step 8 - When the meat is almost done (chicken takes around 20 mins and mutton about 45 mins to an hour), squeeze in some lemon juice and sprinkle some coriander leaves. Let the meat cook for 5 more minutes till done.
Serve hot. Decorate with some more coriander just before serving.

Tips:
If you are making a chicken preparation, skimping on the marination time is alright. 3 to 4 hrs is good enough. But if you are making a mutton preparation 8 hrs is minimum. You need the meat to tenderize well.

Do not roast the onions and coconut on a high flame. It might burn some of it and that would give the dish a burnt taste.

Make sure the coconut is roasted to a nice brown color. That is what gives the chicken its red - brown color.

For a quicker version of mutton preparation, you can pressure cook the marinated mutton till it is almost cooked through and then use it in the recipe. Serve with white rice.