Sunday
Chutney sandwiches
(http://allrecipes.com/recipe/cilantro-chutney/detail.aspx )
Ingredients
2 bunches fresh cilantro, leaves picked from stems
2 tablespoons minced fresh ginger root
1 teaspoon cumin seeds
2 green chile peppers
2 tablespoons lemon juice
2 tablespoons tomato sauce
1 tablespoon water, or as needed
Bread, 6 boiled eggs, sliced
Directions
Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired. Spread on bread, top with eggs and serve.
Chips
Monday
Jamaican red bean stew
http://www.savvyvegetarian.com/vegetarian-recipes/jamaican-red-bean-stew.php
Ingredients:
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1 cup unsweetened coconut milk
1 - 2 cups unsalted vegetable broth or water
Optional: 1/4 tsp salt or to taste
Directions:
1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours
Cooking Tips: Use light coconut milk or reduce the amount to 1/2 cup for less saturated fat and calories. Reduce Sodium in this recipe by eliminating added salt, by thoroughly rinsing canned beans, and by using unsalted canned tomatoes. Make this easy slow cooker soup recipe in under half an hour. Start it in the crockpot in the morning and eat it for supper. Serve over rice or couscous, with crusty artisan bread or salad. Use light coconut milk or reduce it to 1/2 cup for less saturated fat and calories.
Tuesday
Pad thai
(http://allrecipes.com/Recipe/sukhothai-pad-thai/detail.aspx )
Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
Directions
1.To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2.To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3.Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4.Serve with lime and bean sprouts on the side.
Wednesday
CRUNCHY CHORIZO CREAM CHEESE ROLLS
(http://athensfoods.com/recipes/recipeconsumer.aspx?recipe_id=1247 )
Ingredients
1 teaspoon olive oil or 3 sprays of non-stick spray
3 ounces chorizo (can substitute soyrizo - lower in fat)
8 tablespoons sweet chili sauce (typically served with egg rolls)
1/2 small jalapeño diced, reserve one whole slice for garnish
1 small bunch cilantro, removed from stem and roughly chopped
2 tablespoons chopped chives (use the whites and greens of the onion)
3 ounces low fat cream cheese, softened at room temperature
4 tablespoons unsalted butter, melted
16 Sheets Athens® Fillo Dough (9" x 14"), thawed
Directions
Using a small nonstick skillet, add 1 teaspoon olive oil and cook the chorizo for 5 minutes. After 2 1/2 minutes, stir the chorizo, which will become firm and darker in color. Set aside chorizo to cool. In a small bowl, blend sweet chili sauce (reserve 4 tablespoons for dipping), diced jalapeño, chopped chives and cream cheese. Now add and blend chopped cilantro and the cooled chorizo. Place the fillo on the work surface. Lay a sheet of fillo dough on the work surface and lightly brush with butter. Start with the edges and brush towards the center to prevent the fillo from cracking. Repeat for three more sheets. Place 2 tablespoons of the filling in the center of the short edge of the stacked fillo, leaving 1 inch from each side free of the filling. Roll twice and then fold the side edges in to enclose the sides. Continue to roll until the end of the fillo is reached. Repeat this process until 4 rolls have been completed. Place the rolls seam side down at least 1 inch apart on an ungreased cookie sheet. Brush the rolls with the remaining butter. Bake in a preheated 350ºF for 25 minutes or until golden brown. Serve the rolls warm with the reserved sweet chili sauce. Garnish with sliced jalapeño, green onions or cilantro.
Pomegranate Spinach Salad
(http://www.tasteofhome.com/Recipes/Pomegranate-Spinach-Salad )
Ingredients
1 package (6 ounces) fresh baby spinach
1/2 cup shredded reduced-fat Swiss cheese
1/3 cup slivered almonds, toasted
1/2 cup pomegranate seeds
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons white vinegar
3/4 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon ground mustard
Directions
In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.
Thursday
Chicken Florentine Style
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe/index.html )
Ingredients
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Sarah's Rice Pilaf
(http://allrecipes.com/recipe/sarahs-rice-pilaf/detail.aspx )
Ingredients
2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth
Directions
Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Friday
Grilled fish
(http://www.myrecipes.com/recipe/delta-style-catfish-10000001810394/ )
Ingredients
3 cups cornflakes cereal, finely crushed
2/3 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup Mayonnaise
1 teaspoon Worcestershire sauce
6 (4- to 6-oz.) catfish or tilapia fillets
1 1/2 teaspoons Cajun seasoning Vegetable cooking spray
3 tablespoons chopped fresh parsley
Garnish: lemon wedges
Preparation
1. Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.
2. Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.
3. Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.
4. Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.
Roasted Cajun Potatoes
(http://allrecipes.com/recipe/roasted-cajun-potatoes/detail.aspx )
Ingredients
2 1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Directions
1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
2. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Quick Zesty Green Beans
(http://allrecipes.com/recipe/quick-zesty-green-beans/detail.aspx )
Ingredients
1 pound fresh string beans, stem ends removed
1 tablespoon canola oil
1 teaspoon OLD BAY® Blackened Seasoning
1/3 cup pecan pieces
Salt, to taste
Directions
1. Bring a large pot of water to a boil.
2. Add green beans, return to a boil and cook 1 minute; the beans should still be crisp. Drain the beans; don't rinse.
3. In a large skillet or wok, add oil. Heat until very hot (the skillet is ready when a drop of water in the oil sizzles). Add beans and cook about 1 minute, turning often with tongs or spatula. Sprinkle on pecans and Old Bay. Turn the beans and pecans to coat with oil and spices; cook about 2 minutes more, or until beans and nuts are slightly browned. Salt to taste and serve.
Saturday
Biryani
(http://allrecipes.com/Recipe/chicken-biryani/detail.aspx )
Ingredients
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
Directions
1.In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3.Wash rice well and drain in colander for at least 30 minutes.
4.In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5.In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Monday, November 28, 2011
Friday, November 18, 2011
November 19, 2011
Sunday
Chicken-and-Cheese Enchiladas
(http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html )
Ingredients
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken (turkey is on sale so I maybe using that instead)
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Directions
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Black-Eyed Pea Salad
(http://www.foodnetwork.com/recipes/neelys/black-eyed-pea-salad-recipe/index.html )
Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper. Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
Monday
Green Chutney Sandwich
(http://simpleindianrecipes.com/GreenChutneySandwich.aspx )
Ingredients
Sandwich bread
Butter - as needed
Cilantro - 1 cup
Mint leaves - handful
Lemon juice - 1 tbsp
Green Chillies - 5
Cumin seeds - 1 tsp
6 sliced boiled eggs
Salt - to taste
Sugar to taste
Chips
Method
1. Combine the cilantro, mint leaves, green chillies, cumin seeds, salt and lemon juice in a blender/mixie.
2. Make a smooth paste (green chutney) without adding water. The lemon juice should be enough.
3. Take 2 slices of bread and trim the edges.
4. Apply butter on one side of both the bread slices. (If you prefer, you can toast the bread.)
5. Spread a generous amount of green chutney on top of the butter.
6. Put one piece of bread on top of the other to make a sandwich.
7. You can have a plain green chutney sandwich or add few pieces of cucumber in between and make a cucumber sandwich or place an omelette in between to make egg sandwich.
8. Repeat the same with the other slices of bread. You can refrigerate/freeze the left over chutney and use it later. Serve with chips.
Tuesday
Slow-Cooker Chicken and Pasta Soup
(http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-chicken-and-pasta-soup-recipe/index.html )
Ingredients
4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
4 cups low-sodium chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, thawed
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese
Lemon wedges and crusty bread, for serving (optional)
Directions
Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes. Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.
Wednesday
Ham and Cheese in Puff Pastry
(http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe/index.html )
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Garlic-Roasted Asparagus
(http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-roasted-asparagus-recipe/index.html )
Ingredients
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Directions
Preheat the oven to 425 degrees F. In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice. Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
Thursday
Vegetable Fried Rice with Bacon
(http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-fried-rice-with-bacon-recipe/index.html )
Ingredients
1 tablespoon vegetable oil
1/4 pound thick-cut bacon, cut into 1/4-inch pieces
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
1 2-inch piece ginger, peeled and minced
1/4 to 1/2 teaspoon red pepper flakes
1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
5 cups cooked long-grain white rice
1/4 cup low-sodium chicken broth
4 large eggs
1 bunch watercress, stems removed
Spicy mustard or chili sauce, for serving (optional)
Directions
Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.
Friday
Stouffers lasagna or if you want to make it from scratch here’s a recipe
Turkey Lasagna
(http://www.foodnetwork.com/recipes/emeril-live/emerils-turkey-lasagna-recipe/index.html )
Ingredients
2 cups fresh ricotta cheese
8 ounces grated Provolone cheese
8 ounces grated Mozzarella cheese
8 ounces grated Romano cheese
1 egg
1/4 cup milk
1 tablespoon chiffonade fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe Turkey Sausage Red Gravy (recipe follows)
1/2 pound grated Parmigiano-Reggiano cheese
1 package dried lasagna noodles
Chopped parsley, for garnish
Directions
Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley
HOMEMADE SPICY TURKEY SAUSAGE
Ingredients
2 1/2 pounds turkey meat, diced
1/2 cup chopped garlic
6 teaspoons chili powder
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder
Directions
Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. Yield: about 2 3/4 pounds
TURKEY SAUSAGE RED GRAVY
Ingredients
2 tablespoons olive oil
2 pounds Turkey Sausage (see recipe from above)
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) cans peeled, seeded and chopped tomatoes
1 small can tomato paste
3 cups water
2 sprigs fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch crushed red pepper
2 ounces Parmigiano-Reggiano cheese
Directions
In a large nonreactive saucepan, over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using.
Green Salad with Creamy Mustard Vinaigrette
(http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-creamy-mustard-vinaigrette-recipe/index.html )
Ingredients
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk*, at room temperature (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people
Directions
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Saturday
Egg curry
(http://www.spicytasty.com/meat-and-seafood-entrees/egg-curry/ )
Ingredients:
Eggs : 4
Onion : 1(finely chopped)
Tomatoes : 2(chopped)
Ginger garlic paste : 2 tsp
Cumin seeds : 1 tsp
Red chilli powder : 2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Chicken masala powder : 1/2 tsp(optional)
Oil : 1 tbsp
Salt : to taste
Coriander leaves : 3 strings
Method of Preparation
Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves.
Heat oil in a pan and add cumin seeds.
Then add the chopped onions till it becomes translucent.
Then add the ginger garlic paste followed by the chopped tomatoes and salt.
Fry them till they become soft.
Then add the red chilli powder, coriander powder, cumin powder, chicken masala powder and garam masala powder accordingly.
Fry it for 2 minutes and then add water.
Then add the eggs and let it boil till it forms a thick gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice.
Chicken-and-Cheese Enchiladas
(http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html )
Ingredients
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken (turkey is on sale so I maybe using that instead)
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Directions
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Black-Eyed Pea Salad
(http://www.foodnetwork.com/recipes/neelys/black-eyed-pea-salad-recipe/index.html )
Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper. Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
Monday
Green Chutney Sandwich
(http://simpleindianrecipes.com/GreenChutneySandwich.aspx )
Ingredients
Sandwich bread
Butter - as needed
Cilantro - 1 cup
Mint leaves - handful
Lemon juice - 1 tbsp
Green Chillies - 5
Cumin seeds - 1 tsp
6 sliced boiled eggs
Salt - to taste
Sugar to taste
Chips
Method
1. Combine the cilantro, mint leaves, green chillies, cumin seeds, salt and lemon juice in a blender/mixie.
2. Make a smooth paste (green chutney) without adding water. The lemon juice should be enough.
3. Take 2 slices of bread and trim the edges.
4. Apply butter on one side of both the bread slices. (If you prefer, you can toast the bread.)
5. Spread a generous amount of green chutney on top of the butter.
6. Put one piece of bread on top of the other to make a sandwich.
7. You can have a plain green chutney sandwich or add few pieces of cucumber in between and make a cucumber sandwich or place an omelette in between to make egg sandwich.
8. Repeat the same with the other slices of bread. You can refrigerate/freeze the left over chutney and use it later. Serve with chips.
Tuesday
Slow-Cooker Chicken and Pasta Soup
(http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-chicken-and-pasta-soup-recipe/index.html )
Ingredients
4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
4 cups low-sodium chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, thawed
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese
Lemon wedges and crusty bread, for serving (optional)
Directions
Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes. Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.
Wednesday
Ham and Cheese in Puff Pastry
(http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe/index.html )
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Garlic-Roasted Asparagus
(http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-roasted-asparagus-recipe/index.html )
Ingredients
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Directions
Preheat the oven to 425 degrees F. In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice. Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
Thursday
Vegetable Fried Rice with Bacon
(http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-fried-rice-with-bacon-recipe/index.html )
Ingredients
1 tablespoon vegetable oil
1/4 pound thick-cut bacon, cut into 1/4-inch pieces
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
1 2-inch piece ginger, peeled and minced
1/4 to 1/2 teaspoon red pepper flakes
1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
5 cups cooked long-grain white rice
1/4 cup low-sodium chicken broth
4 large eggs
1 bunch watercress, stems removed
Spicy mustard or chili sauce, for serving (optional)
Directions
Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.
Friday
Stouffers lasagna or if you want to make it from scratch here’s a recipe
Turkey Lasagna
(http://www.foodnetwork.com/recipes/emeril-live/emerils-turkey-lasagna-recipe/index.html )
Ingredients
2 cups fresh ricotta cheese
8 ounces grated Provolone cheese
8 ounces grated Mozzarella cheese
8 ounces grated Romano cheese
1 egg
1/4 cup milk
1 tablespoon chiffonade fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe Turkey Sausage Red Gravy (recipe follows)
1/2 pound grated Parmigiano-Reggiano cheese
1 package dried lasagna noodles
Chopped parsley, for garnish
Directions
Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley
HOMEMADE SPICY TURKEY SAUSAGE
Ingredients
2 1/2 pounds turkey meat, diced
1/2 cup chopped garlic
6 teaspoons chili powder
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder
Directions
Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. Yield: about 2 3/4 pounds
TURKEY SAUSAGE RED GRAVY
Ingredients
2 tablespoons olive oil
2 pounds Turkey Sausage (see recipe from above)
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) cans peeled, seeded and chopped tomatoes
1 small can tomato paste
3 cups water
2 sprigs fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch crushed red pepper
2 ounces Parmigiano-Reggiano cheese
Directions
In a large nonreactive saucepan, over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using.
Green Salad with Creamy Mustard Vinaigrette
(http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-creamy-mustard-vinaigrette-recipe/index.html )
Ingredients
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk*, at room temperature (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people
Directions
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Saturday
Egg curry
(http://www.spicytasty.com/meat-and-seafood-entrees/egg-curry/ )
Ingredients:
Eggs : 4
Onion : 1(finely chopped)
Tomatoes : 2(chopped)
Ginger garlic paste : 2 tsp
Cumin seeds : 1 tsp
Red chilli powder : 2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Chicken masala powder : 1/2 tsp(optional)
Oil : 1 tbsp
Salt : to taste
Coriander leaves : 3 strings
Method of Preparation
Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves.
Heat oil in a pan and add cumin seeds.
Then add the chopped onions till it becomes translucent.
Then add the ginger garlic paste followed by the chopped tomatoes and salt.
Fry them till they become soft.
Then add the red chilli powder, coriander powder, cumin powder, chicken masala powder and garam masala powder accordingly.
Fry it for 2 minutes and then add water.
Then add the eggs and let it boil till it forms a thick gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice.
Friday, November 11, 2011
November 13, 2011
Sunday
Barbacoa Beef Tacos with Cabbage and Jalapeno-Cilantro Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/3 cup apple cider vinegar
3 tablespoons lime juice
4 canned chipotle chiles in adobo sauce
8 cloves garlic, roughly chopped
3 1/2 teaspoons ground cumin
3 teaspoons dried Mexican oregano
1 teaspoon ground cloves
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt or 2 teaspoons kosher salt
2 tablespoons olive oil oil
4 pounds boneless chuck roast, excess fat removed
1 cup low-sodium chicken broth
4 bay leaves
Jalapeno-Cilantro Aioli
Cabbage
Warm tortillas
Directions
Preheat the oven to 275°.
Combine the apple cider vinegar, lime juice, chipotle chiles WITH adobo sauce, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth. Set aside.Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of olive oil in a very large, oven-proof pot set over high heat. Working in batches, sear the beef on all sides until deeply browned, about 10 minutes. [You don't want to sear all the meat at one time or else it will steam rather than sear. You want the sear.] Add the chicken stock first to “deglaze” the caramelized bits at the bottom of the pot, and stir for one minute. Then add the chile puree and bay leaves to the pot and stir until the beef is well-coated, and bring to a boil. Taste and adjust seasonings to your liking. Reduce the heat to a simmer, about 5 minutes, and then cover the lid with tin foil and add the lid to create a very tight seal. [This is to ensure that the moisture doesn't escape too quickly during the long braising process.] Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces. Serve spooned onto warm corn tortillas with cabbage and drizzled with some jalapeno-cilantro aioli, or your favorite taco toppings. Makes about 20 tacos.
Cilantro-Jalapeno Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/2 cup reduced-fat mayonnaise (we really like the Trader’s Joe brand)
1 cup fresh cilantro, chopped
2 jalapeno chiles, seeded (if you like it less spicy) and chopped
Juice of one lime, plus more to taste
Salt, to taste
Directions
In a food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Remove the mayonnaise and pour into a bowl. Add half of lime juice and salt, to taste. If you like it more citrusy, add more lime juice, which is how we like it. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days.Makes about 1 cup of aioli.
Monday
Turkey Kielbasa, Potato, and Kale Soup
(http://rx4foodies.wordpress.com/2011/10/16/turkey-kielbasa-potato-and-kale-soup/ )
Ingredients
1 large yellow onion, cut into small dices
4 cloves garlic, minced
4 fresh bay leaves
2 tablespoons extra virgin olive oil
2 medium sized russet potatoes, cut into small cubes
14 ounces (1 package) turkey kielbasa, sliced
8 cups of low-sodium chicken broth
8 cups fresh kale, chopped
2 (15 ounce) cans cannellini beans
1/2 lemon
Grated parmesan cheese
Artisan bread
Directions
In a large dutch oven, heat extra virgin olive oil. When oil is hot, saute the onions and garlic until the onion is translucent. Add the bay leaves and sliced turkey kielbasa and saute for two minutes. Pour the chicken broth into the dutch oven and add the diced potatoes, and bring to a boil. Reduce to medium-high heat. Add the kale, and cook for about 5 minutes or until the kale is tender. Stir in the cannellini beans, and adjust seasoning to your likings with salt and pepper. Juice half of lemon into soup. Ladle into soup bowls and sprinkle with grated parmesan cheese.
Serve with bread.
Tuesday
Banh mi
(http://allrecipes.com/Recipe/banh-mi/detail.aspx )
Ingredients
1/2 cup rice vinegar
1/4 cup water
1/4 cup white sugar
1/4 cup carrot, cut into 1/16-inch-thick matchsticks
1/4 cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
1/4 cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
1/4 cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime
Chips
Directions
1.Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
2.Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
3.While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
4.Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
5.Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
6.To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. Serve with chips
Wednesday
Healthy Lemon Chicken Recipe
(http://www.dailyunadventuresincooking.com/recipe/healthy-lemon-chicken-recipe/ )
Ingredients
1 chicken breast, cut into very small, thin pieces
1 tablespoon corn starch
1 teaspoon oil
1 teaspoon soy sauce
1 tablespoon oil
3 green onions
2 lemons
1 birds eye chili
1/3 cup chinese chicken stock (or regular, or water)
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/2 teaspoon corn starch (optional)
Directions
Marinate 1 teaspoon oil, corn starch, soy sauce, and chicken for 1 hour. Juice one lemon and add to a small bowl, also add ginger, chicken stock, and the tablespoon of soy sauce. Set aside.
Wash the other lemon well and cut in half. Cut one half in wedges and reserve for garnish, cut the other half into thin slices. Cut the white part of the green onions fine and add to the sliced lemons. Remove the seeds from the chili, chop the flesh fine and add to the lemon as well. Slice the green part of the green onions fine and reserve for garnish. Heat a wok to high and get prepared with the chicken, the sauce, the lemon & green onion mixture as well as the extra cornstarch just in case. Turn on your fans! Add oil to hot wok, and when it starts to smoke, add the chicken and stir fry until no longer pink. About 2 minutes. Add the lemon slices, green onion and chilies and fry for another 15 seconds or until fragrant. Add the sauce and bring to a boil, stirring regularly. Give it a minute for chicken to cook and the sauce to thicken. If it isn't thick enough yet combine a 1/2 teaspoon of corn starch with the boiling sauce and stir it back in. Make sure you allow the mixture to come to a boil to assess the thickness. When chicken is cooked through remove from heat. Serve immediately topped with green onions and lemon wedges.
Seaweed salad
(http://www.food.com/recipe/seaweed-salad-247035#ixzz1cy6fzSmX)
Ingredients:
3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seed, toasted
Directions:
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Thursday
Paprika and Yogurt Flank Steak Pitas
(http://www.dailyunadventuresincooking.com/recipe/paprika-and-yogurt-flank-steak-pitas-with-grilled-vegetables/ )
Ingredients
1 teaspoon hot paprika
1 large handful mixed fresh herbs (oregano, parsley, thyme)
1 cup greek yogourt
the juice of one lime
1/2 teaspoon salt
freshly ground pepper
1 ~250g flank steak
pitas
1 zucchini
1 globe eggplant
olive oil
salt and freshly ground pepper
2 pitas
Directions
Combine in a food processor or blender the paprika, fresh herbs, yoghourt, lime juice and salt and pepper. Pulse until well combined. Add half of the mixture to a ziploc bag and add the steak. Marinate for at least 2 hours. Meanwhile slice the eggplant into 1/2 pieces widthwise. Put into a colander and sprinkle with salt. Let sit for 30 minutes to allow any bitter juices to run off and escape. Drain and pat dry to remove any excess salt. (Note: you can skip this step, it makes a difference but it won't make or break the final result.) Turn on your grill and start it preheating on high. Slice the zucchini into 1/2 slices and combine in a bowl with the eggplant. Toss with olive oil, salt and freshly ground pepper. Enough to coat. You will likely need more than you think as the eggplant likes to really absorb the oil. This will help it not stick to the grill and ultimately taste fabulous. If your grill is preheated by now, give it a good clean and a quick oil. Reduce the grill to medium and grill your zucchini and eggplant on both sides until nice and soft. Remove to a bowl and allow to cool. Once cooled enough to handle slice the vegetable into long 1/2" strips. Toss with a tablespoon of the remaining marinade. Set Aside. An hour before you are ready to grill remove your meat from the fridge and allow to come to room temperature. Heat your grill to high and oil the grate. Remove the steak and discard excess marinade. Grill steak on both sides until medium rare. Allow to rest for about 8 minutes before slicing. Slice against the grain. Serve meat on pitas topped with grilled vegetable salad and any leftover fresh herbs.
Friday
Creamy Mushroom and Chicken Pasta
Ingredients
2 tablespoons olive oil
3 chicken breasts
salt and pepper
2 tablespoons butter
1 1/2 pounds mixed mushrooms, sliced (equal amounts Shiitake, and brown are what I used)
1 shallot, sliced
1 clove garlic, minced
1 tablespoon fresh thyme
2 tablespoons flour
1/2 cup white wine
1-1/2 cups stock
3 tablespoons cream
2 tablespoons fresh parsley minced
4 servings pasta – orzo or farfalle is nice
Directions
Heat a large skillet to medium. Place a large pot of water on high and add a heavy helping of salt. Lightly salt and pepper each side of the chicken breasts. Add oil to skillet and shake pan to coat. Add chicken and allow to brown on both sides, it should take 5-6 minutes per side. Check the chicken to make sure it is cooked through and remove to a cutting board. Tent with aluminum foil. Reduce heat to medium low and add butter. Once the butter has melted add mushrooms. Cook, stirring frequently until mushrooms are browned. Meanwhile, start cooking pasta, when it is ready, drain and set aside. Add garlic, shallot, thyme and a gently seasoning of salt and pepper. Cook for another 2 minutes. Sprinkle flour on top of mushroom mixture and cook, stirring for one minute. Add wine and bring to a simmer for another minute. Then stir in stock and cream. Go easy on the stock at first and add more if the sauce gets too thick. Slice chicken into bite size pieces and add to sauce along with parsley. Cook for another minute to heat through. Taste and correct seasoning if necessary. Serve with pasta.
Saturday
Simla mirchi bhaaji
(http://bakasoor.blogspot.com/2010/12/bell-pepper-bhaji-peeth-perun.html )
Ingredients:
1 large onion, roughly chopped
4 large bell peppers, roughly chopped (I use green)
1 cup chickpea flour
1 tsp mustard seeds
2 pinch asafoetida (hing)
0.5 tsp sugar
1/2 tsp turmeric powder
3/4 tsp black pepper powder
3/4 tsp cumin powder
1/2 tsp red chilly powder
Salt to taste
Method:
Step 1 - In a pan, preferably flat, heat 3 tblsp oil. When the oil is hot, add the mustard seeds and let them splutter. Add the asafoetida and turmeric powder. Saute for a few seconds. Add onions and saute on a medium high flame till the onions start turning brown.
Step 2 - Add the bell peppers and mix well. Cover with a lid for 5 - 6 mins stirring occasionally till the bell peppers are no longer totally raw. Add the salt, black pepper powder, cumin powder, red chilly powder and sugar. Mix well and cook covered till the bell peppers are almost done. We do not want the bell peppers to break down and mash. You should just be able to break them apart with your spoon effortlessly. Adjust taste. At this stage the whole preparation should be slightly stronger than what you desire. This is because, we are now going to add all the chickpea flour.
Step 3 - Lower the heat. Add the chickpea flour spoon by spoon and keep mixing, trying to avoid any lumps from being formed. Once all the chickpea flour is added, cover with a lid and let this cook for 2 to 3 mins, so the flour is no longer raw.
Step 4 - This is an optional step. You can gently press all the preparation to the bottom of the pan and cook it for 5 more mins. on a low flame uncovered. This will give a slightly burnt texture to the vegetable, which according to me, makes it even more tasty.
Serve hot with some chapatis. It tastes great with some plain yogurt too. Hell I use it as a sandwich filling too.
Barbacoa Beef Tacos with Cabbage and Jalapeno-Cilantro Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/3 cup apple cider vinegar
3 tablespoons lime juice
4 canned chipotle chiles in adobo sauce
8 cloves garlic, roughly chopped
3 1/2 teaspoons ground cumin
3 teaspoons dried Mexican oregano
1 teaspoon ground cloves
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt or 2 teaspoons kosher salt
2 tablespoons olive oil oil
4 pounds boneless chuck roast, excess fat removed
1 cup low-sodium chicken broth
4 bay leaves
Jalapeno-Cilantro Aioli
Cabbage
Warm tortillas
Directions
Preheat the oven to 275°.
Combine the apple cider vinegar, lime juice, chipotle chiles WITH adobo sauce, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth. Set aside.Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of olive oil in a very large, oven-proof pot set over high heat. Working in batches, sear the beef on all sides until deeply browned, about 10 minutes. [You don't want to sear all the meat at one time or else it will steam rather than sear. You want the sear.] Add the chicken stock first to “deglaze” the caramelized bits at the bottom of the pot, and stir for one minute. Then add the chile puree and bay leaves to the pot and stir until the beef is well-coated, and bring to a boil. Taste and adjust seasonings to your liking. Reduce the heat to a simmer, about 5 minutes, and then cover the lid with tin foil and add the lid to create a very tight seal. [This is to ensure that the moisture doesn't escape too quickly during the long braising process.] Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces. Serve spooned onto warm corn tortillas with cabbage and drizzled with some jalapeno-cilantro aioli, or your favorite taco toppings. Makes about 20 tacos.
Cilantro-Jalapeno Aioli
(http://rx4foodies.wordpress.com/tag/jalapeno-cilantro-aioli/ )
Ingredients
1/2 cup reduced-fat mayonnaise (we really like the Trader’s Joe brand)
1 cup fresh cilantro, chopped
2 jalapeno chiles, seeded (if you like it less spicy) and chopped
Juice of one lime, plus more to taste
Salt, to taste
Directions
In a food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Remove the mayonnaise and pour into a bowl. Add half of lime juice and salt, to taste. If you like it more citrusy, add more lime juice, which is how we like it. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days.Makes about 1 cup of aioli.
Monday
Turkey Kielbasa, Potato, and Kale Soup
(http://rx4foodies.wordpress.com/2011/10/16/turkey-kielbasa-potato-and-kale-soup/ )
Ingredients
1 large yellow onion, cut into small dices
4 cloves garlic, minced
4 fresh bay leaves
2 tablespoons extra virgin olive oil
2 medium sized russet potatoes, cut into small cubes
14 ounces (1 package) turkey kielbasa, sliced
8 cups of low-sodium chicken broth
8 cups fresh kale, chopped
2 (15 ounce) cans cannellini beans
1/2 lemon
Grated parmesan cheese
Artisan bread
Directions
In a large dutch oven, heat extra virgin olive oil. When oil is hot, saute the onions and garlic until the onion is translucent. Add the bay leaves and sliced turkey kielbasa and saute for two minutes. Pour the chicken broth into the dutch oven and add the diced potatoes, and bring to a boil. Reduce to medium-high heat. Add the kale, and cook for about 5 minutes or until the kale is tender. Stir in the cannellini beans, and adjust seasoning to your likings with salt and pepper. Juice half of lemon into soup. Ladle into soup bowls and sprinkle with grated parmesan cheese.
Serve with bread.
Tuesday
Banh mi
(http://allrecipes.com/Recipe/banh-mi/detail.aspx )
Ingredients
1/2 cup rice vinegar
1/4 cup water
1/4 cup white sugar
1/4 cup carrot, cut into 1/16-inch-thick matchsticks
1/4 cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
1/4 cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
1/4 cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime
Chips
Directions
1.Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
2.Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
3.While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
4.Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
5.Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
6.To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. Serve with chips
Wednesday
Healthy Lemon Chicken Recipe
(http://www.dailyunadventuresincooking.com/recipe/healthy-lemon-chicken-recipe/ )
Ingredients
1 chicken breast, cut into very small, thin pieces
1 tablespoon corn starch
1 teaspoon oil
1 teaspoon soy sauce
1 tablespoon oil
3 green onions
2 lemons
1 birds eye chili
1/3 cup chinese chicken stock (or regular, or water)
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/2 teaspoon corn starch (optional)
Directions
Marinate 1 teaspoon oil, corn starch, soy sauce, and chicken for 1 hour. Juice one lemon and add to a small bowl, also add ginger, chicken stock, and the tablespoon of soy sauce. Set aside.
Wash the other lemon well and cut in half. Cut one half in wedges and reserve for garnish, cut the other half into thin slices. Cut the white part of the green onions fine and add to the sliced lemons. Remove the seeds from the chili, chop the flesh fine and add to the lemon as well. Slice the green part of the green onions fine and reserve for garnish. Heat a wok to high and get prepared with the chicken, the sauce, the lemon & green onion mixture as well as the extra cornstarch just in case. Turn on your fans! Add oil to hot wok, and when it starts to smoke, add the chicken and stir fry until no longer pink. About 2 minutes. Add the lemon slices, green onion and chilies and fry for another 15 seconds or until fragrant. Add the sauce and bring to a boil, stirring regularly. Give it a minute for chicken to cook and the sauce to thicken. If it isn't thick enough yet combine a 1/2 teaspoon of corn starch with the boiling sauce and stir it back in. Make sure you allow the mixture to come to a boil to assess the thickness. When chicken is cooked through remove from heat. Serve immediately topped with green onions and lemon wedges.
Seaweed salad
(http://www.food.com/recipe/seaweed-salad-247035#ixzz1cy6fzSmX)
Ingredients:
3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seed, toasted
Directions:
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Thursday
Paprika and Yogurt Flank Steak Pitas
(http://www.dailyunadventuresincooking.com/recipe/paprika-and-yogurt-flank-steak-pitas-with-grilled-vegetables/ )
Ingredients
1 teaspoon hot paprika
1 large handful mixed fresh herbs (oregano, parsley, thyme)
1 cup greek yogourt
the juice of one lime
1/2 teaspoon salt
freshly ground pepper
1 ~250g flank steak
pitas
1 zucchini
1 globe eggplant
olive oil
salt and freshly ground pepper
2 pitas
Directions
Combine in a food processor or blender the paprika, fresh herbs, yoghourt, lime juice and salt and pepper. Pulse until well combined. Add half of the mixture to a ziploc bag and add the steak. Marinate for at least 2 hours. Meanwhile slice the eggplant into 1/2 pieces widthwise. Put into a colander and sprinkle with salt. Let sit for 30 minutes to allow any bitter juices to run off and escape. Drain and pat dry to remove any excess salt. (Note: you can skip this step, it makes a difference but it won't make or break the final result.) Turn on your grill and start it preheating on high. Slice the zucchini into 1/2 slices and combine in a bowl with the eggplant. Toss with olive oil, salt and freshly ground pepper. Enough to coat. You will likely need more than you think as the eggplant likes to really absorb the oil. This will help it not stick to the grill and ultimately taste fabulous. If your grill is preheated by now, give it a good clean and a quick oil. Reduce the grill to medium and grill your zucchini and eggplant on both sides until nice and soft. Remove to a bowl and allow to cool. Once cooled enough to handle slice the vegetable into long 1/2" strips. Toss with a tablespoon of the remaining marinade. Set Aside. An hour before you are ready to grill remove your meat from the fridge and allow to come to room temperature. Heat your grill to high and oil the grate. Remove the steak and discard excess marinade. Grill steak on both sides until medium rare. Allow to rest for about 8 minutes before slicing. Slice against the grain. Serve meat on pitas topped with grilled vegetable salad and any leftover fresh herbs.
Friday
Creamy Mushroom and Chicken Pasta
Ingredients
2 tablespoons olive oil
3 chicken breasts
salt and pepper
2 tablespoons butter
1 1/2 pounds mixed mushrooms, sliced (equal amounts Shiitake, and brown are what I used)
1 shallot, sliced
1 clove garlic, minced
1 tablespoon fresh thyme
2 tablespoons flour
1/2 cup white wine
1-1/2 cups stock
3 tablespoons cream
2 tablespoons fresh parsley minced
4 servings pasta – orzo or farfalle is nice
Directions
Heat a large skillet to medium. Place a large pot of water on high and add a heavy helping of salt. Lightly salt and pepper each side of the chicken breasts. Add oil to skillet and shake pan to coat. Add chicken and allow to brown on both sides, it should take 5-6 minutes per side. Check the chicken to make sure it is cooked through and remove to a cutting board. Tent with aluminum foil. Reduce heat to medium low and add butter. Once the butter has melted add mushrooms. Cook, stirring frequently until mushrooms are browned. Meanwhile, start cooking pasta, when it is ready, drain and set aside. Add garlic, shallot, thyme and a gently seasoning of salt and pepper. Cook for another 2 minutes. Sprinkle flour on top of mushroom mixture and cook, stirring for one minute. Add wine and bring to a simmer for another minute. Then stir in stock and cream. Go easy on the stock at first and add more if the sauce gets too thick. Slice chicken into bite size pieces and add to sauce along with parsley. Cook for another minute to heat through. Taste and correct seasoning if necessary. Serve with pasta.
Saturday
Simla mirchi bhaaji
(http://bakasoor.blogspot.com/2010/12/bell-pepper-bhaji-peeth-perun.html )
Ingredients:
1 large onion, roughly chopped
4 large bell peppers, roughly chopped (I use green)
1 cup chickpea flour
1 tsp mustard seeds
2 pinch asafoetida (hing)
0.5 tsp sugar
1/2 tsp turmeric powder
3/4 tsp black pepper powder
3/4 tsp cumin powder
1/2 tsp red chilly powder
Salt to taste
Method:
Step 1 - In a pan, preferably flat, heat 3 tblsp oil. When the oil is hot, add the mustard seeds and let them splutter. Add the asafoetida and turmeric powder. Saute for a few seconds. Add onions and saute on a medium high flame till the onions start turning brown.
Step 2 - Add the bell peppers and mix well. Cover with a lid for 5 - 6 mins stirring occasionally till the bell peppers are no longer totally raw. Add the salt, black pepper powder, cumin powder, red chilly powder and sugar. Mix well and cook covered till the bell peppers are almost done. We do not want the bell peppers to break down and mash. You should just be able to break them apart with your spoon effortlessly. Adjust taste. At this stage the whole preparation should be slightly stronger than what you desire. This is because, we are now going to add all the chickpea flour.
Step 3 - Lower the heat. Add the chickpea flour spoon by spoon and keep mixing, trying to avoid any lumps from being formed. Once all the chickpea flour is added, cover with a lid and let this cook for 2 to 3 mins, so the flour is no longer raw.
Step 4 - This is an optional step. You can gently press all the preparation to the bottom of the pan and cook it for 5 more mins. on a low flame uncovered. This will give a slightly burnt texture to the vegetable, which according to me, makes it even more tasty.
Serve hot with some chapatis. It tastes great with some plain yogurt too. Hell I use it as a sandwich filling too.
Wednesday, November 2, 2011
November 5, 2011
Sunday
Smoked Salmon Finger Sandwiches
(http://cookeatshare.com/recipes/smoked-salmon-finger-sandwiches-474 )
12 slices of white bread (no crust)
Smoked salmon
3/4 cup of cream cheese (room temperature)
2 tbsp of capers
2 tbsp chopped dill
Chips
Directions
In a mixing bowl, combine cream cheese, capers, and dill. Spread on two bread slices. Place a thinly sliced piece of smoked salmon, on one piece of the bread, and combine the two pieces to form a sandwich. Cut the sandwiches in a cris-cross fashion. Serve with chips.
Monday
Cathy’s Sherried Tomato Soup
(http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/ )
Ingredients
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste. Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.
Tuesday
Simple Breakfast Quiche Recipe
(http://cookeatshare.com/recipes/simple-breakfast-quiche-642)
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1 1/2 cups milk
2 pie crusts, store bought frozen
Variations: 1/2 cups cooked and chopped broccoli, spinach or any other vegetable. You may also substitute bacon with ham, sausage or any other meat of your choice.
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Cook pie crusts till light brown. Remove from oven. Combine eggs, butter, onion, salt, , cheese, crumbled bacon and milk; whisk together until smooth; pour into pie pan. Brush egg white on trim of crust. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
Arugula salad
(http://cookeatshare.com/recipes/arugula-and-pear-salad-with-toasted-walnuts-396820 )
Ingredients
1 tablespoon minces shallots
2 tablespoons extra-virgin olive oil
2 teaspoon of white wine vinegar (you can substitute with a vinegar you have on hands. White wine vinegar works well with pear)
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups baby arugula leaves
2 Bosc pears, thinly sliced (I added more than 2 pears because I like its taste)
1/4 cup chopped walnuts, toasted OR pecans
(candied pecans: http://allrecipes.com/Recipe/sugar-coated-pecans/detail.aspx )
Directions
Combine minced shallots, oil, vinegar, salt, mustard, and pepper in a salad bowl. Stir well with a whisk. Add arugula and pears to the dressing. Toss well to coat. You can sprinkle half of walnuts in a salad bowl and sprinkle some on each serving. Enjoy your salad!
Wednesday
Quinoa Stir-Fry with Vegetables and Chicken
(http://www.epicurious.com/recipes/food/views/Quinoa-Stir-Fry-with-Vegetables-and-Chicken-357090#ixzz1caob92cN )
Ingredients
3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce
Preparation
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Thursday
Double-Yummy Chili Stuffed Baked Potatoes
(http://www.foodnetwork.com/recipes/food-network-kitchens/double-yummy-chili-stuffed-baked-potatoes-recipe/index.html )
Ingredients
Potatoes:
6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
Chili: I will be using canned chili
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish
Directions
To make the potatoes: Preheat the oven to 425 degrees F. Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes.
Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
Cook’s Note: When we mashed up all of the potato's pulp and stuffed it back in the spuds there wasn't any room for the chili. Do you want that? We didn't think so. That's why we only mash up four of the insides and use the rest for hash browns or croquettes.
Friday
Fresh Corn and Zucchini Cakes
(http://www.wholefoodsmarket.com/recipes/3007 )
Ingredients
2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
1/3 cup chopped mint
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil
Method
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.
Roasted tomatoes
(http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html )
Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Saturday
Boatman’s curry
(http://www.bbc.co.uk/food/recipes/boatmanscurry_5072 )
Ingredients
For the spice paste
4-6 dried chilies, soaked in hot water for 15 minutes
1 tsp cayenne pepper
1 tbsp paprika
3 tbsp ground coriander
1 tsp ground turmeric
150g/5oz/1¼cups freshly grated coconut
You will also need:
2½tbsp tamarind paste
3-4 fresh hot green chilies, split into halves
2.5cm/1in piece of fresh ginger, peeled and lightly crushed
4-5 shallots (75g/3oz), peeled and lightly crushed
1½ tsp salt
750g/1½lb fish steaks, about 1cm/½in thick
2 cups cooked white rice.
Preparation method
1. Put all the ingredients for the spice paste into the container of an electric blender. Add 100ml/3½fl oz/½cup water. Blend to make a smooth paste.
2. Put the spice paste into a medium-sized, heavy bottomed pan. Add 100ml/3½fl oz water. Stir. The paste should have a similar consistency to that of a puréed soup.
3. Heat the spice paste over medium-low heat. Bring to a gentle simmer. Add the tamarind paste, green chilies, ginger, shallots and salt. Stir and simmer for 2-3 minutes. Slip in the fish. Stir once and cover. Simmer gently for 10-15 minutes until the fish is just cooked. Serve over white rice.
Smoked Salmon Finger Sandwiches
(http://cookeatshare.com/recipes/smoked-salmon-finger-sandwiches-474 )
12 slices of white bread (no crust)
Smoked salmon
3/4 cup of cream cheese (room temperature)
2 tbsp of capers
2 tbsp chopped dill
Chips
Directions
In a mixing bowl, combine cream cheese, capers, and dill. Spread on two bread slices. Place a thinly sliced piece of smoked salmon, on one piece of the bread, and combine the two pieces to form a sandwich. Cut the sandwiches in a cris-cross fashion. Serve with chips.
Monday
Cathy’s Sherried Tomato Soup
(http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/ )
Ingredients
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste. Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.
Tuesday
Simple Breakfast Quiche Recipe
(http://cookeatshare.com/recipes/simple-breakfast-quiche-642)
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1 1/2 cups milk
2 pie crusts, store bought frozen
Variations: 1/2 cups cooked and chopped broccoli, spinach or any other vegetable. You may also substitute bacon with ham, sausage or any other meat of your choice.
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Cook pie crusts till light brown. Remove from oven. Combine eggs, butter, onion, salt, , cheese, crumbled bacon and milk; whisk together until smooth; pour into pie pan. Brush egg white on trim of crust. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
Arugula salad
(http://cookeatshare.com/recipes/arugula-and-pear-salad-with-toasted-walnuts-396820 )
Ingredients
1 tablespoon minces shallots
2 tablespoons extra-virgin olive oil
2 teaspoon of white wine vinegar (you can substitute with a vinegar you have on hands. White wine vinegar works well with pear)
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups baby arugula leaves
2 Bosc pears, thinly sliced (I added more than 2 pears because I like its taste)
1/4 cup chopped walnuts, toasted OR pecans
(candied pecans: http://allrecipes.com/Recipe/sugar-coated-pecans/detail.aspx )
Directions
Combine minced shallots, oil, vinegar, salt, mustard, and pepper in a salad bowl. Stir well with a whisk. Add arugula and pears to the dressing. Toss well to coat. You can sprinkle half of walnuts in a salad bowl and sprinkle some on each serving. Enjoy your salad!
Wednesday
Quinoa Stir-Fry with Vegetables and Chicken
(http://www.epicurious.com/recipes/food/views/Quinoa-Stir-Fry-with-Vegetables-and-Chicken-357090#ixzz1caob92cN )
Ingredients
3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce
Preparation
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Thursday
Double-Yummy Chili Stuffed Baked Potatoes
(http://www.foodnetwork.com/recipes/food-network-kitchens/double-yummy-chili-stuffed-baked-potatoes-recipe/index.html )
Ingredients
Potatoes:
6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
Chili: I will be using canned chili
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish
Directions
To make the potatoes: Preheat the oven to 425 degrees F. Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes.
Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
Cook’s Note: When we mashed up all of the potato's pulp and stuffed it back in the spuds there wasn't any room for the chili. Do you want that? We didn't think so. That's why we only mash up four of the insides and use the rest for hash browns or croquettes.
Friday
Fresh Corn and Zucchini Cakes
(http://www.wholefoodsmarket.com/recipes/3007 )
Ingredients
2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
1/3 cup chopped mint
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil
Method
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.
Roasted tomatoes
(http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html )
Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Saturday
Boatman’s curry
(http://www.bbc.co.uk/food/recipes/boatmanscurry_5072 )
Ingredients
For the spice paste
4-6 dried chilies, soaked in hot water for 15 minutes
1 tsp cayenne pepper
1 tbsp paprika
3 tbsp ground coriander
1 tsp ground turmeric
150g/5oz/1¼cups freshly grated coconut
You will also need:
2½tbsp tamarind paste
3-4 fresh hot green chilies, split into halves
2.5cm/1in piece of fresh ginger, peeled and lightly crushed
4-5 shallots (75g/3oz), peeled and lightly crushed
1½ tsp salt
750g/1½lb fish steaks, about 1cm/½in thick
2 cups cooked white rice.
Preparation method
1. Put all the ingredients for the spice paste into the container of an electric blender. Add 100ml/3½fl oz/½cup water. Blend to make a smooth paste.
2. Put the spice paste into a medium-sized, heavy bottomed pan. Add 100ml/3½fl oz water. Stir. The paste should have a similar consistency to that of a puréed soup.
3. Heat the spice paste over medium-low heat. Bring to a gentle simmer. Add the tamarind paste, green chilies, ginger, shallots and salt. Stir and simmer for 2-3 minutes. Slip in the fish. Stir once and cover. Simmer gently for 10-15 minutes until the fish is just cooked. Serve over white rice.
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