December 25, 2011

Sunday
Grilled Jalapeno Cheeseburgers
(http://www.alanskitchen.com/SANDWICH/Burgers/01-25/13-Burger_Sandwich_Recipe.htm )
Ingredients:
1 - pound lean ground beef
2 - teaspoon fresh jalapeno pepper, seeded and chopped
1-1/2 - teaspoons chili powder
1/4 - cup Monterey Jack cheese, shredded
4 - thin tomato slices
4 - hamburger buns, split, toasted
Pickles
Chips

Directions:
Prepare a medium fire in your grill. In medium bowl, add ground beef, jalapeno pepper and chili powder. Lightly mix but thoroughly. Shape beef mixture into four 1/2-inch thick patties. Lay patties on grid over hot coals. Grill uncovered for 14 to 16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160°F. About 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese. Place 1 slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve with chips and a pickle

Monday
French onion soup
(http://www.myrecipes.com/recipe/french-onion-soup-10000001011280/ )
Ingredients
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth 1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Green apples, sliced

Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours. Preheat broiler. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown. Serve with sliced green apples.

Tuesday
Molasses-Pepper Pork Loin
(http://www.myrecipes.com/recipe/molasses-pepper-pork-loin-10000001875788/print/ )
Ingredients
1 (4 lb.) boneless pork loin roast, trimmed and tied
1 1/2 teaspoons pepper
Salt
2 teaspoons vegetable oil
1/3 cup dark molasses (not blackstrap)

Preparation
Preheat oven to 350°F. Rub roast all over with pepper; season with salt. Warm oil in a large ovenproof skillet over medium-high heat. Place roast in pan and cook, turning every 2 to 3 minutes, until browned on all sides, about 10 minutes total. Remove pan from heat, pour molasses over roast and turn roast to coat in molasses. Place skillet in oven and cook until center of roast registers 140°F on an instantread thermometer, 40 to 50 minutes, basting with pan juices once or twice during roasting. Transfer roast to a cutting board (preferably one with a lip to capture any juices), tent with foil and let rest for 15 minutes. Set aside pan with juices. Remove twine and slice roast. Add accumulated juices on cutting board to pan juices and serve with roast.

Collard greens
( http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-108108#ixzz1h5er4XmH )
Ingredients
3 pound collard greens, leaves halved lengthwise and stems and center ribs discarded
( use frozen collards or other greens for quicker recipe)
2 tablespoons vegetable oil
1 tsp sugar
Salt and pepper to taste

Preparation
Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper and sugar.

Herb rice
(http://montgomery.ces.ncsu.edu/files/library/62/Simple%20Herb%20Rice.pdf )
Ingredients
¼ cup chopped onion
2 tablespoon butter or margarine
3 Chicken bouillon cubes
2 cups of boiling water
2 cups instant rice
2 tablespoons dried parsley flakes
½ teaspoon rubbed sage
¼ teaspoon celery salt

Preparation
In a skillet, sauté onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender. I will probably just use an instant rice mix here like Near East or Zatarains.

Wednesday
A Tasty Frittata Recipe
(http://www.101cookbooks.com/archives/a-tasty-frittata-recipe.html )
Cilantro Chile Sauce
2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt
Frittata
6 large organic eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
1/4 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
couple pinches of salt

Directions
Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside. In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Sauté, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside. Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top. Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve

Roasted beet salad
( http://www.oprah.com/food/Roasted-Beet-Salad#ixzz1h5lVHa6O )
Ingredients
1 pound beets (3 to 4 medium), scrubbed
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
Pinch of sugar
1 small bunch arugula , tough stems removed, well washed and spun dry
1 bunch watercress , tough stems removed, well washed and spun dry
1 small head Boston lettuce , well washed, spun dry and torn into bite-sized pieces
Coarse salt and freshly ground black pepper

Directions
Preheat oven to 450°. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges. In a medium bowl whisk together remaining 3 tablespoons oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine

Thursday
Tabbouleh
http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html
Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Serve with Pita bread, olives and hummus

Friday
Peanut Noodles with Shredded Chicken & Vegetables
http://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html
Ingredients
1 pound boneless, skinless chicken breasts
1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Preparation
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Saturday
Khichdi and kaddhi
(http://food.sulekha.com/traditional-gujarati-khichdi-and-kadhhi-id3971-14804-recipe.htm )

For Khichdi
3 cups moong dal
2 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)

For Kadddhi
3 cups sour buttermilk
1 1/2 cup besan (chickpea flour)
2 tbsp ghee
salt and lemon juice - to taste
jaggery or sugar - to taste (start with less if you like it sour!)
2 green chillies - chopped
1 tbsp cumin seeds (jeera)
2 tsp fenugreek seeds (methi)
a pinch of asafoetida (hing)
chopped corander for garnish
5-6 curry leaves (limdo)

Method - Khichdi
Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles. Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables later.

Method - Kadhhi
Take a large vessel and por the buttermilk in it. Now slowly keep adding the besan a little at a time, constantly stirring or beating the mixture (use an egg-beater) so no lumps are formed. This is very important, and you should make sure there are no lumps at all or the kadhhi will not taste nice. Taste a little to make sure you do not get a pronounced taste of besan, it should mainly be buttermilk with a hint of besan in it. Now take a kadhai, put 2 tbsp ghee in it, add the cumin and fenugreek seeds, asafoetida, the green chillies and the curry leaves. When they start spluttering, slowly add the buttermilk mixture and stir. Add about 3 cups of water. Keep the flame on medium to medium-high. Now add the jaggery or sugar, salt and the lemon juice. Cover partially and let it boil. Once it gets a bit thick, but not too tick, check for taste and see that it does not taste like a spoonful of besan. If so, add a little more water. Garnish with chopped coriander.

Dec 18, 2011

Sunday
Prosciutto, Fontina, and Fig Panini
http://www.cookinglight.com/food/quick-healthy/5-ingredient-sandwich-recipes-00400000052775/
Ingredients
8 (0.9-ounce) slices crusty Chicago-style Italian bread
4 ounces very thinly sliced prosciutto
1 1/4 cups (4 ounces) shredded fontina cheese
1/2 cup baby arugula leaves
1/4 cup fig preserves
Olive oil-flavored cooking spray
Chips

Preparation
1. Preheat panini grill.
2. Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired. Serve with chips.

Monday
Edamame Corn Chowder
http://www.marthastewart.com/319032/edamame-corn-chowder
Ingredients
3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
1/2 cup half-and-half
Coarse salt and ground pepper
Artisan bread

Directions
1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon and sliced bread.

Tuesday
Roasted Vegetable Recipe
http://www.cooking-mexican-recipes.com/roasted_vegetable_recipe.html
Ingredients:
1 zucchini sliced
1/2 onion sliced 1/8 inch thick
1 cup broccoli, cut into approx 1 inch size
1/2 cup carrots, sliced 1/8 thick
1 small jalapeno, stem and seeds removed, de veined and thinly sliced
1/2 red bell pepper, sliced into 1/2 strips
olive oil
sea salt to taste
pinch of oregano leaves or basil leaves

Directions:
Combine the vegetables into a bowl and toss with olive oil, salt and oregano or basil.
Use enough oil to coat all the vegetables well. Spread the vegetables out on a baking sheet in a single layer.

Sour cream enchiladas
http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/
Ingredients
12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Preparation Instructions
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions

Wednesday
SZECHUAN-STYLE STIR FRY
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.


Thursday
Cajun chicken pasta
http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!

Friday
Stuffed peppers
http://allrecipes.com/recipe/stuffed-green-peppers-i/detail.aspx
Ingredients
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
Instant mashed/scalloped potatoes
Garlic bread

Directions
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. Serve with potatoes and garlic bread.

Saturday
Methi matar malai
http://www.sanjeevkapoor.com/methi-matar-malai.aspx
Ingredients
Fenugreek leaves (methi) 2 medium sized bundl
Green peas 3/4 cup
Onion 1 large
Ginger 1/2 inch piece
Garlic 5-6 cloves
Oil 4 tablespoons
Red chilli paste 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Salt to taste
Fresh cream 1/2 cup
Cooked white rice

Method
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve with rice.