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.