Sunday
Old-Time Beef Stew
(http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html )
Ingredients
2 pounds stew beef
2 tablespoons vegetable oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Artisan bread
Directions
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. Serve with bread.
Monday
Turkey-Avocado Clubs
(http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-avocado-clubs-recipe/index.html )
Ingredients
1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small English cucumber, sliced
Chips
Directions
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve. Serve with chips.
Tuesday
Sweet and Sour Chicken
(http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-chicken-recipe2/index.html )
Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional
Directions
In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.
Wednesday
Chicken enchiladas
(http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html )
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Thursday
The Ultimate Lady's Cheesy Mac and Cheese
(http://www.foodnetwork.com/recipes/paula-deen/the-ultimate-ladys-cheesy-mac-and-cheese-recipe/index.html )
Ingredients
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Directions
Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
Friday
Greek Antipasto Platter
(http://mezzetta.com/recipes/detail/greek-antipasto-platter )
Ingredients
32oz. feta cheese
2 tomatoes, cut into eighths
1 c. cherry tomatoes
1 red onion, sliced
1 cucumber, sliced
1 jar pitted Kalamata olives, drained
1 jar Peperoncini, drained
1 jar Sliced Roasted Sweet Bell Pepper Strips, drained
12 wedges pita bread
1/2 c. Extra Virgin Olive Oil
1 tsp. dried oregano
Pepper to taste
Directions
Choose a large platter. Crumble the feta and sprinkle into the bottom of the platter. Arrange the pita slices around the edge of the platter. Once the pita has been arranged, fill the outer edges in by arranging all the tomatoes, onion, cucumber, olives and peppers. Drizzle the olive oil on the vegetables and on the feta in the center of the platter. Sprinkle the oregano, salt, and pepper on the center portion of feta. Serve and enjoy!
Saturday
Keema (Minced Meat) Paratha
(http://radhiskitchen-radhi.blogspot.com/2006/08/keema-minced-meat-paratha.html )
Ingredients:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth.
Keema-
Ingredients:
Minced meat-1/2 pound (washed)
Onions-1/2cupchopped
Tomatoes-1/4cupchopped
Ginger garlic paste-1tsp
Pepper-2tbsp
Turmeric powder-1/4tsp
Garam Masala powder-1tsp
Jeera powder-1/2tsp
Salt to taste
Water-1/2cup
Oil-3tbsp
Method: heat oil in a pan & add onions fry well then add ginger garlic paste sauté for a minute & add tomatoes, turmeric powder, pepper powder, salt, jeera powder & fry for 2mts. Now add the meat, garam masala powder, & water. Cover & cook till the meat is tender & is fully cooked. Fry well till all the water is evaporated & the meat is fully dry. Making Parathas: take small ball sized dough. Roll like a thick puri
Place little keema mixture over the puri & bring all ends together & form a ball.
Now dusting with dry flour roll into a paratha. Heat a griddle, place paratha on it. Drizzle with butter/oil & cook till done. Serve with yoghurt.
Friday, October 28, 2011
Thursday, October 20, 2011
October 23, 2011
Sunday
Greek Pita Wraps
(http://www.sandwichrecipe.com/Wraps/GreekPitaWraps.htm )
Ingredients -
1/4 cup Real Mayonnaise
1 tablespoon Fresh Lemon Juice
1/8 teaspoon Garlic Powder
1 cup canned Cannellini Beans, drained, rinsed and slightly mashed with fork.
1 cup chopped cooked Chicken Breast
1/3 cup crumbled Feta Cheese
1/4 teaspoon Dried Oregano Leaves
1/2 cup chopped Green Pepper
1 cup chopped Tomato
8 Lettuce Leaves, shredded
8 Pita Breads
Chips
Preparation:
1. Add mayonnaise, fresh lemon juice, garlic powder, and Cannellini beans to medium bowl.
2. Stir to combine.
3. Stir in chicken breast, feta cheese, dried oregano, green pepper, and tomato.
4. Warm pita breads in oven or microwave.
5. Arrange shredded lettuce on pita breads. Top with chicken mixture.
6. Roll pitas up. Serve immediately with chips.
Monday
Spicy Pumpkin Soup Recipe
(http://simplyrecipes.com/recipes/spicy_pumpkin_soup/ )
Ingredients
4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)**
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Artisan bread
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.
Method
1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
5. Serve topped with roasted mushrooms (next recipe) for added texture and artisan bread.
Roasted Mushrooms
(http://www.oprah.com/food/Roasted-Mushrooms#ixzz1bFutVw00 )
Ingredients
1 pound mushrooms (such as cremini, shiitake, or portobello)
3 sprigs fresh thyme
1/4 cup extra-virgin olive oil
2 cloves garlic , thinly sliced
Salt and freshly ground pepper
Directions
Preheat oven to 450°. Trim mushrooms (if using shiitakes, remove stems) and chop so they are all about the same size.
In a medium bowl, toss mushrooms with thyme, oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread mushrooms onto baking sheet in one layer. Roast 12 to 15 minutes until brown.
Tuesday
Lo mein
(http://www.foodnetwork.com/recipes/rachael-ray/everything-lo-mein-recipe/index.html )
Ingredients
Sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons dark soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it
Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
Black pepper
2 teaspoons ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Directions
Mix together sauce ingredients and reserve.Bring pasta water to a boil, salt water and cook spaghetti to al dente. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
Wednesday
Al Pastor Marinade (for 1.5-3 lb of pork)
(http://hilahcooking.com/how-to-make-tacos-al-pastor/ )
3 guajillo chiles
1 ancho chile
1 c pineapple juice
1 tablespoon vinegar
1 teaspoon each: cinnamon, oregano, black pepper, salt
1/2 cup chopped onion
5 cloves garlic
1/2 teaspoon achiote (annatto) powder
Corn tortillas
Toppings:
Chopped white onion
Chopped cilantro
Squeeze of lime juice
Pineapple chunks (optional)
Directions:
Rehydrate the peppers in hot water to cover. Remove stems and seeds. Put them in a blender with everything else. Whizz it until it’s smooth. Pour over some pork roast and cook it one of three ways:
Crock pot: put the whole roast and marinade in there and cook on low for 8 hours until it’s falling apart. Add some pineapple chunks in the last hour.
Grill: slice the meat thinly, marinate up to 4 hours and grill it with fresh pineapple spears.
Bake: marinate whole roast up to 24 hours and roast at 350 degrees F, covered, until tender. Shred it, add pineapple chunks and stick it under the broiler for a few minutes to crispy it up.
Serve on corn tortillas with toppings.
Mexican Salad
(http://allrecipes.com/Recipe/mexican-salad-2/detail.aspx )
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste
Directions
In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.
Thursday
Meatloaf
(http://allrecipes.com/Recipe/easy-meatloaf/detail.aspx )
Ingredients
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.
Scalloped Potatoes
(http://southernfood.about.com/od/scallopedpotatoes/r/bl30129v.htm )
Ingredients:
4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
Preparation:
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.
Glazed Carrots and Peas
(http://www.rd.com/food/glazed-carrots-and-peas-recipe/ )
Ingredients
2 teaspoons cornstarch
2 teaspoons sugar
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon crushed garlic
1-1/2 teaspoons minced fresh gingerroot*
4 cups thinly sliced carrots
4 cups sugar snap peas
1/2 cup sherry or additional chicken broth
2 tablespoons lemon juice
How to make it
In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside. In a nonstick skillet coated with nonstick cooking spray, sauté garlic and gingerroot for 30 seconds. Add the carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serves 8.
Friday
Caramelized baked chicken
(http://allrecipes.com/Recipe/caramelized-baked-chicken/detail.aspx )
Ingredients
3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.
Balsamic & Parmesan Roasted Cauliflower
(http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html )
Ingredients
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preparation
1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
Sauteed Collard Greens
(http://www.food.com/recipe/sauteed-collard-greens-373114 )
24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
2 tablespoons butter
1/2 cup onion, finely diced
Crushed red pepper flakes, season to your taste
1/2 cup chicken stock, homemade is best
Kosher salt
Black pepper, freshly cracked
Directions:
Wash greens thoroughly, making sure all dirt and grit have been removed. In a large saucepan, place collards in hot water for 3 minutes, remove and drain. In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute. Once onions are tender, add collard greens and chicken stock to the pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Saturday
Eggplants in a North-South Sauce
(http://well.blogs.nytimes.com/2010/11/12/an-indian-spiced-thanksgiving/ )
Ingredients
4 tablespoons olive or canola oil
1/8 teaspoon ground asafetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole nigella seeds (kalonji)
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants, cut in half lengthwise and then crossways into 1-inch segments
2 medium tomatoes, grated, about 1 1/4 cups
1 cup vegetable stock or water
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
Directions:
1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal.
2. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.
3. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned.
4. Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.
Jeera rice
(http://allrecipes.com/Recipe/jeera-cumin-rice/detail.aspx )
Ingredients
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 cup dry basmati rice
1 3/4 cups water
1-2 garlic clove, smashed
salt to taste
Directions
1. Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and garlic and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
Greek Pita Wraps
(http://www.sandwichrecipe.com/Wraps/GreekPitaWraps.htm )
Ingredients -
1/4 cup Real Mayonnaise
1 tablespoon Fresh Lemon Juice
1/8 teaspoon Garlic Powder
1 cup canned Cannellini Beans, drained, rinsed and slightly mashed with fork.
1 cup chopped cooked Chicken Breast
1/3 cup crumbled Feta Cheese
1/4 teaspoon Dried Oregano Leaves
1/2 cup chopped Green Pepper
1 cup chopped Tomato
8 Lettuce Leaves, shredded
8 Pita Breads
Chips
Preparation:
1. Add mayonnaise, fresh lemon juice, garlic powder, and Cannellini beans to medium bowl.
2. Stir to combine.
3. Stir in chicken breast, feta cheese, dried oregano, green pepper, and tomato.
4. Warm pita breads in oven or microwave.
5. Arrange shredded lettuce on pita breads. Top with chicken mixture.
6. Roll pitas up. Serve immediately with chips.
Monday
Spicy Pumpkin Soup Recipe
(http://simplyrecipes.com/recipes/spicy_pumpkin_soup/ )
Ingredients
4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)**
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Artisan bread
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.
Method
1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
5. Serve topped with roasted mushrooms (next recipe) for added texture and artisan bread.
Roasted Mushrooms
(http://www.oprah.com/food/Roasted-Mushrooms#ixzz1bFutVw00 )
Ingredients
1 pound mushrooms (such as cremini, shiitake, or portobello)
3 sprigs fresh thyme
1/4 cup extra-virgin olive oil
2 cloves garlic , thinly sliced
Salt and freshly ground pepper
Directions
Preheat oven to 450°. Trim mushrooms (if using shiitakes, remove stems) and chop so they are all about the same size.
In a medium bowl, toss mushrooms with thyme, oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread mushrooms onto baking sheet in one layer. Roast 12 to 15 minutes until brown.
Tuesday
Lo mein
(http://www.foodnetwork.com/recipes/rachael-ray/everything-lo-mein-recipe/index.html )
Ingredients
Sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons dark soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it
Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
Black pepper
2 teaspoons ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Directions
Mix together sauce ingredients and reserve.Bring pasta water to a boil, salt water and cook spaghetti to al dente. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
Wednesday
Al Pastor Marinade (for 1.5-3 lb of pork)
(http://hilahcooking.com/how-to-make-tacos-al-pastor/ )
3 guajillo chiles
1 ancho chile
1 c pineapple juice
1 tablespoon vinegar
1 teaspoon each: cinnamon, oregano, black pepper, salt
1/2 cup chopped onion
5 cloves garlic
1/2 teaspoon achiote (annatto) powder
Corn tortillas
Toppings:
Chopped white onion
Chopped cilantro
Squeeze of lime juice
Pineapple chunks (optional)
Directions:
Rehydrate the peppers in hot water to cover. Remove stems and seeds. Put them in a blender with everything else. Whizz it until it’s smooth. Pour over some pork roast and cook it one of three ways:
Crock pot: put the whole roast and marinade in there and cook on low for 8 hours until it’s falling apart. Add some pineapple chunks in the last hour.
Grill: slice the meat thinly, marinate up to 4 hours and grill it with fresh pineapple spears.
Bake: marinate whole roast up to 24 hours and roast at 350 degrees F, covered, until tender. Shred it, add pineapple chunks and stick it under the broiler for a few minutes to crispy it up.
Serve on corn tortillas with toppings.
Mexican Salad
(http://allrecipes.com/Recipe/mexican-salad-2/detail.aspx )
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste
Directions
In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.
Thursday
Meatloaf
(http://allrecipes.com/Recipe/easy-meatloaf/detail.aspx )
Ingredients
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.
Scalloped Potatoes
(http://southernfood.about.com/od/scallopedpotatoes/r/bl30129v.htm )
Ingredients:
4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
Preparation:
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.
Glazed Carrots and Peas
(http://www.rd.com/food/glazed-carrots-and-peas-recipe/ )
Ingredients
2 teaspoons cornstarch
2 teaspoons sugar
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon crushed garlic
1-1/2 teaspoons minced fresh gingerroot*
4 cups thinly sliced carrots
4 cups sugar snap peas
1/2 cup sherry or additional chicken broth
2 tablespoons lemon juice
How to make it
In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside. In a nonstick skillet coated with nonstick cooking spray, sauté garlic and gingerroot for 30 seconds. Add the carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serves 8.
Friday
Caramelized baked chicken
(http://allrecipes.com/Recipe/caramelized-baked-chicken/detail.aspx )
Ingredients
3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.
Balsamic & Parmesan Roasted Cauliflower
(http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html )
Ingredients
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preparation
1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
Sauteed Collard Greens
(http://www.food.com/recipe/sauteed-collard-greens-373114 )
24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
2 tablespoons butter
1/2 cup onion, finely diced
Crushed red pepper flakes, season to your taste
1/2 cup chicken stock, homemade is best
Kosher salt
Black pepper, freshly cracked
Directions:
Wash greens thoroughly, making sure all dirt and grit have been removed. In a large saucepan, place collards in hot water for 3 minutes, remove and drain. In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute. Once onions are tender, add collard greens and chicken stock to the pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Saturday
Eggplants in a North-South Sauce
(http://well.blogs.nytimes.com/2010/11/12/an-indian-spiced-thanksgiving/ )
Ingredients
4 tablespoons olive or canola oil
1/8 teaspoon ground asafetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole nigella seeds (kalonji)
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants, cut in half lengthwise and then crossways into 1-inch segments
2 medium tomatoes, grated, about 1 1/4 cups
1 cup vegetable stock or water
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
Directions:
1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal.
2. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.
3. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned.
4. Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.
Jeera rice
(http://allrecipes.com/Recipe/jeera-cumin-rice/detail.aspx )
Ingredients
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 cup dry basmati rice
1 3/4 cups water
1-2 garlic clove, smashed
salt to taste
Directions
1. Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and garlic and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
Thursday, October 13, 2011
16 October, 2011
Sunday
CPK’s BBQ Chicken Pizza
(http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/ )
Ingredients
1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
1/2 whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
Preparation Instructions
Preheat oven to 375 degrees. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.
Monday
Cajun Chicken Pasta
(http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/ )
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
Tuesday
Chicken Tortilla Soup
(http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ )
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Wednesday
Korean Beef Stir-Fry
(http://www.eatingwell.com/recipes/korean_beef_stir_fry.html )
Ingredients
3 tablespoons mirin, (see Note)
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Tip)
1 tablespoon chopped garlic
2 teaspoons chopped jalapeno pepper, or to taste
1 1/2 teaspoons chopped fresh ginger
4 cups mung bean sprouts
1 6-ounce bag baby spinach
1/4 cup chopped fresh cilantro
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds, (see Tip), optional
Preparation
1.Combine mirin, soy sauce and cornstarch in a small bowl.
2.Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using). Serve over rice.
Tips & Notes
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. Tips: If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.
To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Thursday
Chicken Muffuletta with Spicy Olive Relish Mayonnaise
(http://www.flcourier.com/lifestyle/food/6638-between-the-bread )
Roasted red peppers (from a jar), drained
1/2 or 1 jalapeño chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann’s or Best Foods Real Mayonnaise
2 tablespoons sherry vinegar
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
4 boneless, skinless chicken breasts
2 tablespoons olive oil
16 1/4-inch slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans
Directions
Combine red peppers, jalapeño, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside. Heat the grill to high or the grill pan over high heat. Brush chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias. Spread some of mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (mayonnaise mixture, cheese and chicken in that order). Spread the cut-side of the top of the loaf with more mayonnaise mixture and place, mayonnaise-side down, on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
Friday
Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil
(http://thepioneerwoman.com/cooking/2011/06/spicy-pasta-salad-with-smoked-gouda-tomatoes-and-basil/ )
Ingredients
12 ounces, weight Mostaccioli
1/2 cup Mayonnaise
1/4 cup Whole Milk
4 Tablespoons White Vinegar
1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
1/2 teaspoon Salt
Ground Black Pepper To Taste
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
24 whole Basil Leaves (chiffonade)
Preparation Instructions
Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.
Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.
In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.
Saturday
Pork Vindaloo
(http://www.goanfoodrecipes.com/2009/01/fiery-goan-pork-vindaloo.html )
Main Ingredient:
1 Kg Pork
2 Big Onions
Salt as per taste
Pork Vindaloo Masala Ingredients:
15 Kashmiri Chillies,
4 - 6 Garlic flakes,
1" Ginger
2 Teaspoons of Jeera,
1 and a 1/2" turmeric (haldi),
1" piece of Cinnamon
3 - 6 Peppers
3 - 6 Cloves
vinegar
Procedure:
First you need to wash the Pork pieces well, and then chop them up into 1/2" bits.
Once you dice the bits you need to dry the pieces of pork. You can dry them up using a cloth as well to absorb all the water.
Then add some salt this should help dry the pieces even more.
Now keep that aside and lets get the masala ready, grind the chillies into a powder, then add some vinegar not too much into it.
Add all the ingredients of the vindaloo masala shown above and then grind all of it in the blender.
Once you have your masala ready you can add your masala to the pork pieces and mix it up well. Make sure all the pieces of meat are evenly mixed with the masala. Add a little vinegar to the meat, mix it up and store it overnight in the fridge.
Now you can chop the large onions to add to the Pork Vindaloo.
Before you can add the onions to the dish you need to blend them in the mixer.
Add the blended onions, here its got a specific colour because we used the same liquidiser that was used for the vindaloo masala.
Its time to transfer all the ingredients on to the stove, no need to add any water yet.
Now you need to add a few peppercorns, a little cinnamon and a few cloves to the dish as you fry the meat.
After a little while of frying add some water and let it cook on a slow flame.
Let the vindaloo simmer on a low fire as the meat soaks in the masala and gets cooked.
You know the Vindaloo is ready when it turns the fiery red colour and the aroma will attract your neighbours :) Remember, the Vindaloo always tastes better the next day as the meat gets properly marinated, its not really a very spicy dish but on the tangy side. The longer you store it the better it tastes just like a pickle! Pork Vindaloo reminds me of Christmas all over again!
CPK’s BBQ Chicken Pizza
(http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/ )
Ingredients
1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
1/2 whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
Preparation Instructions
Preheat oven to 375 degrees. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.
Monday
Cajun Chicken Pasta
(http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/ )
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
Tuesday
Chicken Tortilla Soup
(http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ )
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Wednesday
Korean Beef Stir-Fry
(http://www.eatingwell.com/recipes/korean_beef_stir_fry.html )
Ingredients
3 tablespoons mirin, (see Note)
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Tip)
1 tablespoon chopped garlic
2 teaspoons chopped jalapeno pepper, or to taste
1 1/2 teaspoons chopped fresh ginger
4 cups mung bean sprouts
1 6-ounce bag baby spinach
1/4 cup chopped fresh cilantro
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds, (see Tip), optional
Preparation
1.Combine mirin, soy sauce and cornstarch in a small bowl.
2.Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using). Serve over rice.
Tips & Notes
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. Tips: If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.
To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Thursday
Chicken Muffuletta with Spicy Olive Relish Mayonnaise
(http://www.flcourier.com/lifestyle/food/6638-between-the-bread )
Roasted red peppers (from a jar), drained
1/2 or 1 jalapeño chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann’s or Best Foods Real Mayonnaise
2 tablespoons sherry vinegar
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
4 boneless, skinless chicken breasts
2 tablespoons olive oil
16 1/4-inch slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans
Directions
Combine red peppers, jalapeño, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside. Heat the grill to high or the grill pan over high heat. Brush chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias. Spread some of mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (mayonnaise mixture, cheese and chicken in that order). Spread the cut-side of the top of the loaf with more mayonnaise mixture and place, mayonnaise-side down, on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
Friday
Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil
(http://thepioneerwoman.com/cooking/2011/06/spicy-pasta-salad-with-smoked-gouda-tomatoes-and-basil/ )
Ingredients
12 ounces, weight Mostaccioli
1/2 cup Mayonnaise
1/4 cup Whole Milk
4 Tablespoons White Vinegar
1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
1/2 teaspoon Salt
Ground Black Pepper To Taste
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
24 whole Basil Leaves (chiffonade)
Preparation Instructions
Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.
Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.
In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.
Saturday
Pork Vindaloo
(http://www.goanfoodrecipes.com/2009/01/fiery-goan-pork-vindaloo.html )
Main Ingredient:
1 Kg Pork
2 Big Onions
Salt as per taste
Pork Vindaloo Masala Ingredients:
15 Kashmiri Chillies,
4 - 6 Garlic flakes,
1" Ginger
2 Teaspoons of Jeera,
1 and a 1/2" turmeric (haldi),
1" piece of Cinnamon
3 - 6 Peppers
3 - 6 Cloves
vinegar
Procedure:
First you need to wash the Pork pieces well, and then chop them up into 1/2" bits.
Once you dice the bits you need to dry the pieces of pork. You can dry them up using a cloth as well to absorb all the water.
Then add some salt this should help dry the pieces even more.
Now keep that aside and lets get the masala ready, grind the chillies into a powder, then add some vinegar not too much into it.
Add all the ingredients of the vindaloo masala shown above and then grind all of it in the blender.
Once you have your masala ready you can add your masala to the pork pieces and mix it up well. Make sure all the pieces of meat are evenly mixed with the masala. Add a little vinegar to the meat, mix it up and store it overnight in the fridge.
Now you can chop the large onions to add to the Pork Vindaloo.
Before you can add the onions to the dish you need to blend them in the mixer.
Add the blended onions, here its got a specific colour because we used the same liquidiser that was used for the vindaloo masala.
Its time to transfer all the ingredients on to the stove, no need to add any water yet.
Now you need to add a few peppercorns, a little cinnamon and a few cloves to the dish as you fry the meat.
After a little while of frying add some water and let it cook on a slow flame.
Let the vindaloo simmer on a low fire as the meat soaks in the masala and gets cooked.
You know the Vindaloo is ready when it turns the fiery red colour and the aroma will attract your neighbours :) Remember, the Vindaloo always tastes better the next day as the meat gets properly marinated, its not really a very spicy dish but on the tangy side. The longer you store it the better it tastes just like a pickle! Pork Vindaloo reminds me of Christmas all over again!
Thursday, October 6, 2011
October 9, 2011
Sunday
Menudo Rojo (Red Menudo)
(http://allrecipes.com/recipe/menudo-rojo-red-menudo/detail.aspx )
Ingredients
3 gallons water, divided
2 1/2 pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper
5 de arbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced
Directions
1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain. 2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
3. Preheat the broiler.
4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
5 .Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
Monday
Fried fish
(http://allrecipes.com/recipe/oven-fried-catfish-2/detail.aspx )
Ingredients
1 1/2 pounds catfish fillets
1/2 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup skim milk
cooking spray
Directions
1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
2. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
3. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Black Beans and Rice
(http://allrecipes.com/Recipe/black-beans-and-rice/detail.aspx )
Ingredients
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
Directions
1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and sauté for 4 minutes. Add the rice and sauté for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
German Coleslaw
(http://www.tasteofhome.com/Recipes/German-Coleslaw )
Ingredients
1 medium head cabbage, finely shredded
3 to 4 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup canola oil
Directions
In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Tuesday
Chile rellenos
( http://www.food.com/recipe/senor-picos-baked-chile-rellenos-26857#ixzz1Zv16iI9M )
Ingredients
6 canned whole green chilies or 6 fresh chilies, roasted & peeled
6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
6 slices cheddar cheese, 2 inch slices, about 1/2 thick
flour
8 eggs, separated
1/4 cup butter, melted
Picante sauce
Directions:
Rinse the chiles and discard the seeds. Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles. Dust the chiles with flour. Beat egg whites until stiff. Beat egg yolks and fold into whites. Add melted butter (should not be hot) to the egg mixture. Grease generously a 8x8 baking dish. Pour a thick coating of batter on bottom of dish. Place chiles on top of batter, and spoon remaining batter over chiles. Bake at 375° for 15 minutes. Top with Picante sauce.
Corn and avocado salsa
(http://www.epicurious.com/recipes/food/views/Avocado-and-Corn-Salsa-231541#ixzz1Zv1h7evy Ingredients
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
Preparation
1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
Wednesday
Pulled pork sandwich
Ingredients
2 onions, quartered
2 T brown sugar
1 T smoked paprika
2 t salt
½ t ground black pepper
1 (4-6 lb) pork butt or shoulder roast
1 T liquid smoke
1 c cider vinegar
1/3 c Worcestershire sauce
1 ½ t crushed red pepper flakes
2 t sugar
½ t dry mustard
½ t granulated garlic
¼ t cayenne pepper
8 hamburger or ciabatta buns
Instructions
1. Place onions in crock pot.
2. Blend brown sugar, paprika, salt and pepper; rub over roast.
3. Place roast in crock pot. Drizzle liquid smoke over roast.
4. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
5. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture.
6. Cook roast on low for 8-10 hours.
7. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
8. Serve plain or as sandwiches on buns with Chips and a Pickle spear.
Thursday
Italian antipasti
(http://www.jamieoliver.com/recipes/meat-recipes/italian-style-antipasti-plate )
Ingredients
2 x 150g balls mozzarella, torn in half
1 red chilli, deseeded and finely chopped
20 slices prosciutto/bresaola/salami
1 x 280g jar Artichokes in Olive Oil, drained, oil reserved
1 x 290g jar Sundried Tomatoes in Olive Oil, drained, oil reserved
1 x 290g jar Balsamic Sundried Peppers in Oil, drained, oil reserved
3 tablespoons mixed olives
A handful of cherry tomatoes, halved
Parmesan, for shaving
1 x 20g pack of fresh basil, leaves picked
a loaf of ciabatta bread, sliced
1 clove of garlic, cut in half
Method
Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan. Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil. Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.
Friday
Ray's Chicken
(http://allrecipes.com/recipe/rays-chicken/detail.aspx )
Ingredients
1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves
Directions
1. In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
Spiced white rice
http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-white-rice-recipe/index.html
Ingredients
1 bunch cilantro
¼ red onion
2 garlic cloves
½ cup beer
1 tbsp salt
1 tsp cumin
2 cups rice
2 cups chicken broth
1 cup thawed peas and carrots
Directions
Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.
Saturday
Chicken Manchurian
http://www.khanakhazana.com/recipes/view.aspx?id=627
Ingredients
1 cup Chicken (minced)
4 tbsp. Soy Sauce
1 tsp Vinegar
4 tbsp. Corn Flour
1 Egg white
4 Green Chilies (optional)
4 tsp. Garlic
4 tsp Ginger
½ cup Onions
1 cup cabbage
½ cup tomato Ketchup
3 tbsp Green Chili Sauce
Vegetable Oil for frying
4 cups rice, cooked according to directions
Directions
Combined chicken, soy sauce (2 tbsp), egg white, corn flour (3 tbsp), cabbage, green chili sauce (1 tbsp), tomato ketchup (1 tbsp), garlic (1 tsp), ginger (1 tsp), white pepper (1/2 tsp) and salt (to test). Make small balls out of this mixture and deep-fry them in hot oil till golden brown. Heat 1-tablespoon oil in a wok. Add chopped onions, garlic and ginger. Fry them for 3-4 minutes. Now add soy sauce (2 tbsp), tomato ketchup and green chili sauce (2 tbsp). Mix them well and add 2 cup of water. When water starts boiling, add chicken balls and cook this for about 4 to 5 minutes. Add chopped green chilis. Mix a tbsp corn flour in ½ cup of water and slowly add while stirring; cook for about 2 to 3 minutes. Garnish with chopped spring onions and serve with steamed rice.
Menudo Rojo (Red Menudo)
(http://allrecipes.com/recipe/menudo-rojo-red-menudo/detail.aspx )
Ingredients
3 gallons water, divided
2 1/2 pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper
5 de arbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced
Directions
1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain. 2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
3. Preheat the broiler.
4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
5 .Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
Monday
Fried fish
(http://allrecipes.com/recipe/oven-fried-catfish-2/detail.aspx )
Ingredients
1 1/2 pounds catfish fillets
1/2 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup skim milk
cooking spray
Directions
1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
2. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
3. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Black Beans and Rice
(http://allrecipes.com/Recipe/black-beans-and-rice/detail.aspx )
Ingredients
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
Directions
1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and sauté for 4 minutes. Add the rice and sauté for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
German Coleslaw
(http://www.tasteofhome.com/Recipes/German-Coleslaw )
Ingredients
1 medium head cabbage, finely shredded
3 to 4 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup canola oil
Directions
In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Tuesday
Chile rellenos
( http://www.food.com/recipe/senor-picos-baked-chile-rellenos-26857#ixzz1Zv16iI9M )
Ingredients
6 canned whole green chilies or 6 fresh chilies, roasted & peeled
6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
6 slices cheddar cheese, 2 inch slices, about 1/2 thick
flour
8 eggs, separated
1/4 cup butter, melted
Picante sauce
Directions:
Rinse the chiles and discard the seeds. Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles. Dust the chiles with flour. Beat egg whites until stiff. Beat egg yolks and fold into whites. Add melted butter (should not be hot) to the egg mixture. Grease generously a 8x8 baking dish. Pour a thick coating of batter on bottom of dish. Place chiles on top of batter, and spoon remaining batter over chiles. Bake at 375° for 15 minutes. Top with Picante sauce.
Corn and avocado salsa
(http://www.epicurious.com/recipes/food/views/Avocado-and-Corn-Salsa-231541#ixzz1Zv1h7evy Ingredients
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
Preparation
1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
Wednesday
Pulled pork sandwich
Ingredients
2 onions, quartered
2 T brown sugar
1 T smoked paprika
2 t salt
½ t ground black pepper
1 (4-6 lb) pork butt or shoulder roast
1 T liquid smoke
1 c cider vinegar
1/3 c Worcestershire sauce
1 ½ t crushed red pepper flakes
2 t sugar
½ t dry mustard
½ t granulated garlic
¼ t cayenne pepper
8 hamburger or ciabatta buns
Instructions
1. Place onions in crock pot.
2. Blend brown sugar, paprika, salt and pepper; rub over roast.
3. Place roast in crock pot. Drizzle liquid smoke over roast.
4. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
5. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture.
6. Cook roast on low for 8-10 hours.
7. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
8. Serve plain or as sandwiches on buns with Chips and a Pickle spear.
Thursday
Italian antipasti
(http://www.jamieoliver.com/recipes/meat-recipes/italian-style-antipasti-plate )
Ingredients
2 x 150g balls mozzarella, torn in half
1 red chilli, deseeded and finely chopped
20 slices prosciutto/bresaola/salami
1 x 280g jar Artichokes in Olive Oil, drained, oil reserved
1 x 290g jar Sundried Tomatoes in Olive Oil, drained, oil reserved
1 x 290g jar Balsamic Sundried Peppers in Oil, drained, oil reserved
3 tablespoons mixed olives
A handful of cherry tomatoes, halved
Parmesan, for shaving
1 x 20g pack of fresh basil, leaves picked
a loaf of ciabatta bread, sliced
1 clove of garlic, cut in half
Method
Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan. Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil. Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.
Friday
Ray's Chicken
(http://allrecipes.com/recipe/rays-chicken/detail.aspx )
Ingredients
1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves
Directions
1. In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
Spiced white rice
http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-white-rice-recipe/index.html
Ingredients
1 bunch cilantro
¼ red onion
2 garlic cloves
½ cup beer
1 tbsp salt
1 tsp cumin
2 cups rice
2 cups chicken broth
1 cup thawed peas and carrots
Directions
Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.
Saturday
Chicken Manchurian
http://www.khanakhazana.com/recipes/view.aspx?id=627
Ingredients
1 cup Chicken (minced)
4 tbsp. Soy Sauce
1 tsp Vinegar
4 tbsp. Corn Flour
1 Egg white
4 Green Chilies (optional)
4 tsp. Garlic
4 tsp Ginger
½ cup Onions
1 cup cabbage
½ cup tomato Ketchup
3 tbsp Green Chili Sauce
Vegetable Oil for frying
4 cups rice, cooked according to directions
Directions
Combined chicken, soy sauce (2 tbsp), egg white, corn flour (3 tbsp), cabbage, green chili sauce (1 tbsp), tomato ketchup (1 tbsp), garlic (1 tsp), ginger (1 tsp), white pepper (1/2 tsp) and salt (to test). Make small balls out of this mixture and deep-fry them in hot oil till golden brown. Heat 1-tablespoon oil in a wok. Add chopped onions, garlic and ginger. Fry them for 3-4 minutes. Now add soy sauce (2 tbsp), tomato ketchup and green chili sauce (2 tbsp). Mix them well and add 2 cup of water. When water starts boiling, add chicken balls and cook this for about 4 to 5 minutes. Add chopped green chilis. Mix a tbsp corn flour in ½ cup of water and slowly add while stirring; cook for about 2 to 3 minutes. Garnish with chopped spring onions and serve with steamed rice.
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