Nov 27, 2011

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.