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.