Sunday
Mulligatawny soup
(http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/ )
Ingredients
1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
Salt And Black Pepper To Taste
4 Tablespoons Butter
1 whole Medium Onion
3 cloves Garlic, Minced Finely
1/4 cup All-purpose Flour
1 Tablespoon Curry Powder
32 ounces, fluid Chicken Broth
2 cups Half-and-half
1 whole Granny Smith Apple, Peeled And Diced
1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
2 teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside. In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown. Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly. Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes. Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
Monday
Egg salad sandwich
(http://allrecipes.com/recipe/egg-salad-i/ )
Ingredients
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
Directions
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad with chips
Salad with pears
(http://dinersjournal.blogs.nytimes.com/2008/01/24/recipe-of-the-day-pear-and-gorgonzola-green-salad-with-walnuts/ )
Ingredients
2 large pears (about 1 pound)
1 tablespoon fresh lemon juice
1 cup walnuts
1/4 pound Gorgonzola or other creamy blue cheese
6 cups mixed greens, torn into bite-sized pieces
About 1/2 cup any vinaigrette
Method
1. Peel and core the pears; cut them into 1/2-inch chunks and toss with the lemon juice. Cover and refrigerate for up to 2 hours until needed.
2. Put the walnuts in a dry skillet over medium heat and toast them, shaking the pan frequently, until they are aromatic and beginning to darken in color, 3 to 5 minutes. Set aside to cool.
3. Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
4. When you\'re ready to serve, toss the pears, cheese and greens together with as much of the dressing as you like. Crumble the toasted walnuts over the salad and serve immediately.
Tuesday
Pizza
http://www.myrecipes.com/recipe/spicy-sausage-mushroom-pizza-50400000115800/
Ingredients
1 pound refrigerated fresh pizza dough Cooking spray $
4 ounces hot turkey Italian sausage $
1 cup thinly sliced onion
1 (8-ounce) package presliced mushrooms $
1 cup diced red or green bell pepper $
1 tablespoon yellow cornmeal 1/2 cup lower-sodium marinara sauce (such as McCutcheon's) 1/2 cup (2 ounces) shredded part-skim mozzarella cheese $
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
Preparation
1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture. Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.
Cantaloupe salad
http://www.epicurious.com/recipes/food/views/Cantaloupe-Salad-with-Lime-Mint-and-Ginger-235328#ixzz1kbYj7MMw
Ingredients
1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey
Preparation
Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
Wednesday
Salad
(http://allrecipes.com/recipe/curried-cashew-pear-and-grape-salad/detail.aspx )
Ingredients
3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste
Salad:
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes
Directions
1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Sweet potato fries
(http://www.foodnetwork.com/recipes/paula-deen/baked-sweet-potato-fries-recipe/index.html )
Ingredients
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
Oil
Salt to taste
1 tsp garlic powder
1 tsp pepper
1/2 teaspoon paprika
Directions
Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
Black bean burgers
http://allrecipes.com/recipe/homemade-black-bean-veggie-burgers/
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Thursday
Chicken stir fry
(http://allrecipes.com/recipe/chicken-stir-fry/ )
Ingredients
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
Brown rice, cooked
Directions
1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Serve over rice
Friday
Baked haddock
(http://allrecipes.com/recipe/baked-haddock-2/detail.aspx )
Ingredients
3/4 cup milk
2 teaspoons salt
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon ground dried thyme
4 haddock fillets
1/4 cup butter, melted
Directions
1. Preheat oven to 500 degrees F (260 degrees C).
2. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
Red beans and rice
(http://zatarains.com/Recipes/Main-Dish/Uptown-Red-Beans-and-Rice.aspx )
Ingredients
2 tablespoons vegetable oil
1 package (8 ounces) ZATARAIN'S® Red Beans and Rice
3 1/4 cups water
Chopped green onions (optional)
Directions
1. Heat oil in medium saucepan on medium-high heat. Add sausage; brown on both sides.
2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
3. Remove from heat. Stir in green onions. Let stand 5 minutes before serving.
Roasted broccoli
(http://www.foodnetwork.com/recipes/good-eats/oven-roasted-broccoli-recipe/index.html )
Ingredients
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Directions
Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Saturday
Zhatpat Baingan
(http://rumblingtummies.weebly.com/zhatpat-baingan.html )
Ingredients:
8-10 small eggplants with stems
1tsp Salt
1tsp Chat masala
1tsp Garam masala
½ tsp Red pepper powder
½ tsp Turmeric power
½ tsp Coriander powder
½ tsp Cumin powder
3tsp oil
Method:
Wash and dry eggplants. Make crosswise slits in eggplants. Mix all the dry masalas together and stuff the eggplants. Let them marinate for 5-10 minutes. Heat 3tbsp oil in a flat cooking pan and add the eggplants. Cover them for 10 minutes till cooked halfway. Open the cover and turn the sides of eggplants to cook them evenly on both sides. Sprinkle a pinch of chaat masala and serve immediately with rice.
Pulao
(http://rumblingtummies.weebly.com/hara-bhara-pulao.html )
Ingredients:
1½ cup long grain rice washed and soaked for 30 minutes
1 cup chopped methi leaves
1 cup peas
1 cup green beans
1 tsp cumin seeds
1 bay leaf
2 black cardamoms
2-3 green cardamoms
1 stick cinnamon
4-5 black pepper corns
8-10 cashew nuts
1 cup onions sliced lengthwise
2 tsp ginger julienned
¼ tsp red chili powder
Salt to taste
½ tsp garam masala
1 tsp oil
Method:
Heat oil in the pan and add cumin, bay leaf, cardamoms, cinnamon and black pepper corns .Fry them till a distinct aroma arises. Add cashew nuts and fry them till they turn light brown. Now add ginger and onions. Fry them till they turn light pink. Add peas, methi, green beans, salt, chili powder and garam masala. Stir-fry for 3-5 minutes. Add rice and fry well for 2 minutes. Add 3 cups of water and bring to a boil. Immediately bring to lowest heat level and cover the rice. Cook for about 15 minutes and turn the heat off. Let them cook covered under steam for another 10 minutes. Serve hot with raita /yogurt.
Thursday, January 26, 2012
Friday, January 20, 2012
January 22
Sunday
Tuna sandwiches
(http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-red-peppers-basil-tuna-sandwich-10000001601176/index.html )
Ingredients
2 6-ounce cans of tuna packed in water (drained)
1 tablespoon extra-virgin olive oil
1/3 cup jarred roasted red peppers, thinly sliced
1/4 cup fresh basil leaves, chopped
1 teaspoon red wine vinegar
black pepper
8 slices sandwich bread
Chips
Directions
In a medium bowl, combine the tuna, oil, roasted red peppers, basil, vinegar, and ¼ teaspoon pepper. Form sandwiches with the bread. Serve with Chips
Monday
Chili
(http://allrecipes.com/recipe/its-chili-by-george/ )
Ingredients
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Fritos
Tuesday
Southern-Style Grilled Franks
(http://www.hebrewnational.com/franks-grilling-recipes/southern-style-grilled-beef-franks.jsp )
Ingredients:
•Cooking spray
•1/4 cup white wine vinegar
•3 tablespoons granulated sugar
•3/4 teaspoon ground black pepper
•1/2 teaspoon kosher salt
•1/2 teaspoon spicy brown mustard
•1/8 teaspoon celery seed
•1 package (12 ounces) broccoli cole slaw
•1 package (12 ounces) beef franks, patted dry
•4 brat buns
•1/4 cup original barbecue sauce, divided
Directions:
1. Spray clean, cold grill and utensils with grilling spray. Preheat grill to medium heat.
2. Combine vinegar, sugar, pepper, salt, mustard, and celery seed in medium bowl. Add broccoli cole slaw and toss to combine; cover and set aside.
3. Grill franks 5-10 minutes or until they are browned and heated through, turning frequently. Toast inside of buns to golden brown.
4. Top each frank evenly with 1 tablespoon of barbecue sauce, then 1/3 cup broccoli cole slaw. Serve immediately. Leftover cole slaw may be served on side or with another meal.
Wednesday
Green Salad with Grapes and Sunflower Seeds
(http://www.food.com/recipe/green-salad-with-grapes-and-sunflower-seeds-55677#ixzz1k0WtU2DL)
Ingredients
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
1 pinch sugar
1/3 cup olive oil
8 cups torn mixed salad greens
1 cup flat leaf parsley , rinsed and spun dry (or Italian)
1 1/2 cups red seedless grapes , halved
1/4 cup shelled roasted sunflower seeds
Directions:
In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and toss with the dressing.4Sprinkle with sunflower seeds and serve immediately.
Baked chicken
(http://allrecipes.com/recipe/amazing-crusted-chicken/detail.aspx )
Ingredients
2 cups cheese flavored crackers (such as Cheez-It®), crushed
1 cup French-fried onions, crushed
1/2 cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise
Rice-a roni
Directions
1. Preheat an oven to . Spray a baking dish with cooking spray. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside. Serve with Rice-a-roni.
3. Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
4. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Thursday
Slow Cooker Jambalaya
(http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html )
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Friday
Chili Lime Fish Fry
(http://www.foodnetwork.com/recipes/rachael-ray/chili-lime-fish-fry-recipe/index.html )
Ingredients
4 tilapia fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder, a couple of palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable, canola or safflower oil
Directions
Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs. Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.
Corn on the cob
(http://allrecipes.com/recipe/grilled-corn-on-the-cob/detail.aspx )
Ingredients
6 ears corn
6 tablespoons butter, softened
salt and pepper to taste
Directions
1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Alyson's Broccoli Salad
(http://allrecipes.com/recipe/alysons-broccoli-salad-2/detail.aspx )
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.
Saturday
Bhindi masala
(http://sites.google.com/site/monicasallen/bhindimasala )
Ingredients
1 lb fresh/frozen okra (ladyfinger) chopped
2 large onions, finely chopped
2 potatoes, thin slices 1/4"
1 tsp ginger garlic paste
1 tsp garam masala
1 tsp jeera/cumin seeds
1/2 tsp turmeric powder
2-3 tomatoes,finely chopped
2 tbsp chopped cilantro for garnish
salt and sugar(1/2 tsp) to taste
1 tsp red pepper powder (optional)
1 cup + 1 tbsp oil
Method:
Heat 1 cup oil in a deep pan. Deep fry the okra and potatoes. Drain on a paper towel and set aside. Heat 1 tbsp oil in a separate pan. Add jeera and fry till seeds cracke. Next add chopped onion and fry till onion turns golden brown. Add ginger garlic paste and fry. Wait till oil separates from mixture( takes about a minute on medium heat). Next add tomatoes, salt ,sugar,garam masala and red pepper powder. Cook till almost all the water evaporates from the tomatoes and you get a thick paste. Now add the fried potatoes and okra to the mix and cook for 2 minutes. Garnish with cilantro. Serve with cooked white rice.
Tuna sandwiches
(http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-red-peppers-basil-tuna-sandwich-10000001601176/index.html )
Ingredients
2 6-ounce cans of tuna packed in water (drained)
1 tablespoon extra-virgin olive oil
1/3 cup jarred roasted red peppers, thinly sliced
1/4 cup fresh basil leaves, chopped
1 teaspoon red wine vinegar
black pepper
8 slices sandwich bread
Chips
Directions
In a medium bowl, combine the tuna, oil, roasted red peppers, basil, vinegar, and ¼ teaspoon pepper. Form sandwiches with the bread. Serve with Chips
Monday
Chili
(http://allrecipes.com/recipe/its-chili-by-george/ )
Ingredients
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Fritos
Tuesday
Southern-Style Grilled Franks
(http://www.hebrewnational.com/franks-grilling-recipes/southern-style-grilled-beef-franks.jsp )
Ingredients:
•Cooking spray
•1/4 cup white wine vinegar
•3 tablespoons granulated sugar
•3/4 teaspoon ground black pepper
•1/2 teaspoon kosher salt
•1/2 teaspoon spicy brown mustard
•1/8 teaspoon celery seed
•1 package (12 ounces) broccoli cole slaw
•1 package (12 ounces) beef franks, patted dry
•4 brat buns
•1/4 cup original barbecue sauce, divided
Directions:
1. Spray clean, cold grill and utensils with grilling spray. Preheat grill to medium heat.
2. Combine vinegar, sugar, pepper, salt, mustard, and celery seed in medium bowl. Add broccoli cole slaw and toss to combine; cover and set aside.
3. Grill franks 5-10 minutes or until they are browned and heated through, turning frequently. Toast inside of buns to golden brown.
4. Top each frank evenly with 1 tablespoon of barbecue sauce, then 1/3 cup broccoli cole slaw. Serve immediately. Leftover cole slaw may be served on side or with another meal.
Wednesday
Green Salad with Grapes and Sunflower Seeds
(http://www.food.com/recipe/green-salad-with-grapes-and-sunflower-seeds-55677#ixzz1k0WtU2DL)
Ingredients
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
1 pinch sugar
1/3 cup olive oil
8 cups torn mixed salad greens
1 cup flat leaf parsley , rinsed and spun dry (or Italian)
1 1/2 cups red seedless grapes , halved
1/4 cup shelled roasted sunflower seeds
Directions:
In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and toss with the dressing.4Sprinkle with sunflower seeds and serve immediately.
Baked chicken
(http://allrecipes.com/recipe/amazing-crusted-chicken/detail.aspx )
Ingredients
2 cups cheese flavored crackers (such as Cheez-It®), crushed
1 cup French-fried onions, crushed
1/2 cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise
Rice-a roni
Directions
1. Preheat an oven to . Spray a baking dish with cooking spray. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside. Serve with Rice-a-roni.
3. Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
4. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Thursday
Slow Cooker Jambalaya
(http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html )
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Friday
Chili Lime Fish Fry
(http://www.foodnetwork.com/recipes/rachael-ray/chili-lime-fish-fry-recipe/index.html )
Ingredients
4 tilapia fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder, a couple of palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable, canola or safflower oil
Directions
Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs. Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.
Corn on the cob
(http://allrecipes.com/recipe/grilled-corn-on-the-cob/detail.aspx )
Ingredients
6 ears corn
6 tablespoons butter, softened
salt and pepper to taste
Directions
1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Alyson's Broccoli Salad
(http://allrecipes.com/recipe/alysons-broccoli-salad-2/detail.aspx )
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.
Saturday
Bhindi masala
(http://sites.google.com/site/monicasallen/bhindimasala )
Ingredients
1 lb fresh/frozen okra (ladyfinger) chopped
2 large onions, finely chopped
2 potatoes, thin slices 1/4"
1 tsp ginger garlic paste
1 tsp garam masala
1 tsp jeera/cumin seeds
1/2 tsp turmeric powder
2-3 tomatoes,finely chopped
2 tbsp chopped cilantro for garnish
salt and sugar(1/2 tsp) to taste
1 tsp red pepper powder (optional)
1 cup + 1 tbsp oil
Method:
Heat 1 cup oil in a deep pan. Deep fry the okra and potatoes. Drain on a paper towel and set aside. Heat 1 tbsp oil in a separate pan. Add jeera and fry till seeds cracke. Next add chopped onion and fry till onion turns golden brown. Add ginger garlic paste and fry. Wait till oil separates from mixture( takes about a minute on medium heat). Next add tomatoes, salt ,sugar,garam masala and red pepper powder. Cook till almost all the water evaporates from the tomatoes and you get a thick paste. Now add the fried potatoes and okra to the mix and cook for 2 minutes. Garnish with cilantro. Serve with cooked white rice.
Wednesday, January 11, 2012
January 14
Sunday
Loaded baked potato
(http://www.kraftrecipes.com/recipes/chili-topped-baked-potatoes-55509.aspx )
Ingredients
4 baking potatoes (1-1/4 lb.)
2 can (15 oz.) chili
½ cup Shredded Cheddar Cheese
¼ cup Sour Cream
2-3 green onions, sliced
Directions
PUT potatoes on microwaveable plate. Prick in several places with fork. MICROWAVE on HIGH 8 to 10 min. or until tender. Heat chili. CUT potatoes; top with chili, cheese and white parts of scallions. Put into 400F oven for 5 minutes till cheese is melted. Top with green parts of scallions and sour cream.
Small salad
Ingredients
1 head Romaine lettuce
1 can olives, sliced
1 cucumber, chopped,
1 cup of navel orange slices
Method
Toss all the salad ingredients in a bowl with dressing of choice.
Monday
Sloppy joes
(http://allrecipes.com/recipe/sloppy-joes-ii/ )
Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 can Manwich sloppy Joe mix
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Coleslaw
(http://allrecipes.com/recipe/moms-coleslaw/ )
Ingredients
1 bag of coleslaw mix
1 cup mayonnaise
1/3 cup sugar
1/4 cup cider vinegar
Directions
In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.
Tuesday
Aimee's Quick Chicken
(http://allrecipes.com/recipe/aimees-quick-chicken/detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese. Bake at 400 degrees F (200 degrees C) for 30 minutes.
Broccoli salad
(http://allrecipes.com/recipe/alysons-broccoli-salad-2/detail.aspx )
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.
Corn on the cob
(http://www.epicurious.com/recipes/food/views/Basic-Method-for-Cooking-Corn-on-the-Cob-40047#ixzz1jCBIPpns)
Ingredients
6 corn on the cob halves (fresh or frozen)
Butter
Salt to taste
Directions
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
Wednesday
Chicken Tortilla Soup
(http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ )
Ingredients
2 whole Boneless, Skinless Chicken Breasts (you can cook this ahead of time and refrigerate or simply use a rotisserie chicken from the store)
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. You can cook this ahead of time and refrigerate or simply use a rotisserie chicken from the store.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Thursday
Chicken salad
(http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/ )
Ingredients
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
1/2 cup Mayonnaise
1/2 cup Plain Yogurt Or Sour Cream
1/2 cup Half-and-half
1/2 cup Slivered Almonds
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Juice Of One Lemon
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
Chips
6 Croissants
Preparation Instructions
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. (Again here you can cook this in advance like the soup or use rotisserie chicken from the store). Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add chopped green onions and if you’re feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you are feeling naughty add a sprinkling of bacon bits. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a croissant with chips
Friday
Jambalaya
(http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html )
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Spicy Baked Plantain Chips
(http://www.thekitchn.com/healthy-snack-recipe-spicy-bak-112231 )
Ingredients
2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin (optional)
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
Directions
Preheat oven to 400F. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning – they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day.
Saturday
Rajma (Indian red kidney beans)
(http://rumblingtummies.weebly.com/rajmah.html )
Ingredients:
2 cans red kidney beans
2 medium onions chopped finely
4 garlic cloves minced
2 tbsp ginger grated
1 jalapeno finely chopped
2 large tomatoes chopped finely
1 tsp cumin seeds
A pinch of asafetida/hing
1 tbsp garam masala
1 tsp turmeric
1 tsp black pepper
1 tsp red pepper
Salt to taste
2 tbsp Oil
Coriander for garnishing
Cooked rice
Method:
Heat some oil on medium heat and add cumin seeds. When the seeds pop add jalapenos, ginger and garlic. Stir for a minute .Add onions and fry till light pink. Add tomatoes and cook till tender or the masala starts to leave oil on its sides. Now add turmeric, salt, red and black pepper. Mix well. Add 4 cups of warm water and let it come to a boil. Add the red kidney beans. Check the seasonings and add garam masala. Mash some of the red kidney beans with a ladle and garnish with coriander leaves before serving. Serve with plain rice and raita (recipe below).
Raita
( http://www.food.com/recipe/indian-cucumber-raita-120649#ixzz1jC9FtEbO )
Ingredients
2 cups plain yogurt (european or greek)
2 tablespoons honey
1/2 cup peeled grated & seeded cucumber , drained
1/4 cup chopped fresh coriander or 1/4 cup cilantro leaf
1/4 teaspoon ground cumin (to garnish) (optional)
Directions:
Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl. Sprinkle cumin over the top.
Loaded baked potato
(http://www.kraftrecipes.com/recipes/chili-topped-baked-potatoes-55509.aspx )
Ingredients
4 baking potatoes (1-1/4 lb.)
2 can (15 oz.) chili
½ cup Shredded Cheddar Cheese
¼ cup Sour Cream
2-3 green onions, sliced
Directions
PUT potatoes on microwaveable plate. Prick in several places with fork. MICROWAVE on HIGH 8 to 10 min. or until tender. Heat chili. CUT potatoes; top with chili, cheese and white parts of scallions. Put into 400F oven for 5 minutes till cheese is melted. Top with green parts of scallions and sour cream.
Small salad
Ingredients
1 head Romaine lettuce
1 can olives, sliced
1 cucumber, chopped,
1 cup of navel orange slices
Method
Toss all the salad ingredients in a bowl with dressing of choice.
Monday
Sloppy joes
(http://allrecipes.com/recipe/sloppy-joes-ii/ )
Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 can Manwich sloppy Joe mix
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Coleslaw
(http://allrecipes.com/recipe/moms-coleslaw/ )
Ingredients
1 bag of coleslaw mix
1 cup mayonnaise
1/3 cup sugar
1/4 cup cider vinegar
Directions
In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.
Tuesday
Aimee's Quick Chicken
(http://allrecipes.com/recipe/aimees-quick-chicken/detail.aspx )
Ingredients
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese. Bake at 400 degrees F (200 degrees C) for 30 minutes.
Broccoli salad
(http://allrecipes.com/recipe/alysons-broccoli-salad-2/detail.aspx )
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.
Corn on the cob
(http://www.epicurious.com/recipes/food/views/Basic-Method-for-Cooking-Corn-on-the-Cob-40047#ixzz1jCBIPpns)
Ingredients
6 corn on the cob halves (fresh or frozen)
Butter
Salt to taste
Directions
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
Wednesday
Chicken Tortilla Soup
(http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ )
Ingredients
2 whole Boneless, Skinless Chicken Breasts (you can cook this ahead of time and refrigerate or simply use a rotisserie chicken from the store)
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. You can cook this ahead of time and refrigerate or simply use a rotisserie chicken from the store.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Thursday
Chicken salad
(http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/ )
Ingredients
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
1/2 cup Mayonnaise
1/2 cup Plain Yogurt Or Sour Cream
1/2 cup Half-and-half
1/2 cup Slivered Almonds
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Juice Of One Lemon
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
Chips
6 Croissants
Preparation Instructions
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. (Again here you can cook this in advance like the soup or use rotisserie chicken from the store). Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add chopped green onions and if you’re feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you are feeling naughty add a sprinkling of bacon bits. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a croissant with chips
Friday
Jambalaya
(http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html )
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Spicy Baked Plantain Chips
(http://www.thekitchn.com/healthy-snack-recipe-spicy-bak-112231 )
Ingredients
2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin (optional)
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
Directions
Preheat oven to 400F. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning – they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day.
Saturday
Rajma (Indian red kidney beans)
(http://rumblingtummies.weebly.com/rajmah.html )
Ingredients:
2 cans red kidney beans
2 medium onions chopped finely
4 garlic cloves minced
2 tbsp ginger grated
1 jalapeno finely chopped
2 large tomatoes chopped finely
1 tsp cumin seeds
A pinch of asafetida/hing
1 tbsp garam masala
1 tsp turmeric
1 tsp black pepper
1 tsp red pepper
Salt to taste
2 tbsp Oil
Coriander for garnishing
Cooked rice
Method:
Heat some oil on medium heat and add cumin seeds. When the seeds pop add jalapenos, ginger and garlic. Stir for a minute .Add onions and fry till light pink. Add tomatoes and cook till tender or the masala starts to leave oil on its sides. Now add turmeric, salt, red and black pepper. Mix well. Add 4 cups of warm water and let it come to a boil. Add the red kidney beans. Check the seasonings and add garam masala. Mash some of the red kidney beans with a ladle and garnish with coriander leaves before serving. Serve with plain rice and raita (recipe below).
Raita
( http://www.food.com/recipe/indian-cucumber-raita-120649#ixzz1jC9FtEbO )
Ingredients
2 cups plain yogurt (european or greek)
2 tablespoons honey
1/2 cup peeled grated & seeded cucumber , drained
1/4 cup chopped fresh coriander or 1/4 cup cilantro leaf
1/4 teaspoon ground cumin (to garnish) (optional)
Directions:
Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl. Sprinkle cumin over the top.
Monday, January 2, 2012
January 7, 2012
Sunday
Turkey Avocado Wrap
(http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-avocado-wrap-recipe/index.html )
Ingredients
1/4 cup low-fat ranch dressing
2 tablespoons chipotle salsa
1/4 teaspoon finely grated orange zest
4 (8-inch) flour tortillas
12 ounces sliced oven-roasted turkey breast (from deli)
1 ripe Hass avocado, pitted, peeled, and sliced
2 cups mesclun lettuce or sprigs of cilantro
1 1/2 cups grated jicama
1 tomato, thinly sliced
2 scallions (white and green parts), thinly sliced
Kosher salt and freshly ground black pepper
Chips
Dill pickle
Directions
In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, jicama, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve with chips and a pickle.
Monday
Baked chicken
(http://www.bettycrocker.com/recipes/oven-baked-chicken/faf6d9c9-ee67-4a7b-86ec-8bf0c93a8124 )
Ingredients
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
Method
Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Peas and carrots
(http://www.chow.com/recipes/11423-herbed-peas-and-carrots )
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium shallots, peeled and finely chopped (about 3/4 cup)
1/4 cup water
1 pound frozen baby peas, thawed (about 3 cups)
1 tablespoon minced fresh Italian parsley leaves
INSTRUCTIONS
Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes. Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.
Mushroom rice pilaf
(http://allrecipes.com/recipe/mushroom-rice-pilaf/detail.aspx )
Ingredients
1/4 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons butter
1 (8 ounce) can mushroom stems and pieces, drained
2/3 cup water
1/3 cup uncooked long grain rice
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/8 teaspoon salt
Dash pepper
Directions
In a saucepan, sauté green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Tuesday
Chicago style hot dog
(http://allrecipes.com/recipe/chicago-style-hot-dog/detail.aspx )
Ingredients
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Directions
1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Potato Salad
Ingredients
(http://sites.google.com/site/monicasallen/potatosalad )
8 medium red potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonnaise
4 oz sweet relish
paprika
Directions
Boil the potatoes until they are done but not overcooked. If you overcook them, they don't really hurt the recipe since the extra potato just mixes in with the creamy portion of the mixture. Boil the eggs over medium high heat until hard boiled. Allow the potatoes and eggs to cool. You can run cold water over them in a strainer to speed up the process. Peel the potatoes and then slice into chunks. Peel and slice the egg into 1/2 inch pieces. Chop the onion into very small pieces. Stir all ingredients gently except for the paprika. After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve.
Wednesday
Cauliflower soup
http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/
Ingredients
1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature
Bread
Green salad with pecans
Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately with bread and a green salad of choice.
Thursday
Beef with Peppers
(http://thepioneerwoman.com/cooking/2011/03/beef-with-peppers/ )
Ingredients
1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
Red Pepper Flakes, For Sprinkling
Cilantro Leaves
Preparation Instructions
Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin. Top with cilantro leaves. Serve immediately.
Friday
Beef Fajita Nachos
(http://thepioneerwoman.com/cooking/2011/02/beef-fajita-nachos/ )
Ingredients
Flank Steak
1 whole Flank Steak
1/3 cup Olive Oil
2 whole Limes, Juiced
4 whole Canned Chipotle Peppers, With A Little Sauce
4 cloves Garlic, Peeled
1 whole Handful Of Cilantro
NACHOS
2 whole Yellow Onion
2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
Olive Oil (for Frying)
Sturdy Tortilla Chips
8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
Guacamole
Salsa
Sour Cream
Preparation Instructions
To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least. When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest. In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside. Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sautéed veggies on a cutting board and roughly chop to get them into smaller pieces. Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. Return to oven for no more than another minute---just long enough to heat up the meat and peppers (but not cook the meat all the way through.) Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream. Use the rest of the meat for more nachos...or make real fajitas!
Saturday
Indian Fish Coconut Curry Recipe
(http://steamykitchen.com/14700-indian-fish-coconut-curry.html )
Ingredients:
1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise
White cooked rice
Directions:
1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Sauté until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and sauté for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through. Serve over rice.
Turkey Avocado Wrap
(http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-avocado-wrap-recipe/index.html )
Ingredients
1/4 cup low-fat ranch dressing
2 tablespoons chipotle salsa
1/4 teaspoon finely grated orange zest
4 (8-inch) flour tortillas
12 ounces sliced oven-roasted turkey breast (from deli)
1 ripe Hass avocado, pitted, peeled, and sliced
2 cups mesclun lettuce or sprigs of cilantro
1 1/2 cups grated jicama
1 tomato, thinly sliced
2 scallions (white and green parts), thinly sliced
Kosher salt and freshly ground black pepper
Chips
Dill pickle
Directions
In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, jicama, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve with chips and a pickle.
Monday
Baked chicken
(http://www.bettycrocker.com/recipes/oven-baked-chicken/faf6d9c9-ee67-4a7b-86ec-8bf0c93a8124 )
Ingredients
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
Method
Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Peas and carrots
(http://www.chow.com/recipes/11423-herbed-peas-and-carrots )
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium shallots, peeled and finely chopped (about 3/4 cup)
1/4 cup water
1 pound frozen baby peas, thawed (about 3 cups)
1 tablespoon minced fresh Italian parsley leaves
INSTRUCTIONS
Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes. Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.
Mushroom rice pilaf
(http://allrecipes.com/recipe/mushroom-rice-pilaf/detail.aspx )
Ingredients
1/4 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons butter
1 (8 ounce) can mushroom stems and pieces, drained
2/3 cup water
1/3 cup uncooked long grain rice
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/8 teaspoon salt
Dash pepper
Directions
In a saucepan, sauté green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Tuesday
Chicago style hot dog
(http://allrecipes.com/recipe/chicago-style-hot-dog/detail.aspx )
Ingredients
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Directions
1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Potato Salad
Ingredients
(http://sites.google.com/site/monicasallen/potatosalad )
8 medium red potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonnaise
4 oz sweet relish
paprika
Directions
Boil the potatoes until they are done but not overcooked. If you overcook them, they don't really hurt the recipe since the extra potato just mixes in with the creamy portion of the mixture. Boil the eggs over medium high heat until hard boiled. Allow the potatoes and eggs to cool. You can run cold water over them in a strainer to speed up the process. Peel the potatoes and then slice into chunks. Peel and slice the egg into 1/2 inch pieces. Chop the onion into very small pieces. Stir all ingredients gently except for the paprika. After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve.
Wednesday
Cauliflower soup
http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/
Ingredients
1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature
Bread
Green salad with pecans
Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately with bread and a green salad of choice.
Thursday
Beef with Peppers
(http://thepioneerwoman.com/cooking/2011/03/beef-with-peppers/ )
Ingredients
1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
Red Pepper Flakes, For Sprinkling
Cilantro Leaves
Preparation Instructions
Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin. Top with cilantro leaves. Serve immediately.
Friday
Beef Fajita Nachos
(http://thepioneerwoman.com/cooking/2011/02/beef-fajita-nachos/ )
Ingredients
Flank Steak
1 whole Flank Steak
1/3 cup Olive Oil
2 whole Limes, Juiced
4 whole Canned Chipotle Peppers, With A Little Sauce
4 cloves Garlic, Peeled
1 whole Handful Of Cilantro
NACHOS
2 whole Yellow Onion
2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
Olive Oil (for Frying)
Sturdy Tortilla Chips
8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
Guacamole
Salsa
Sour Cream
Preparation Instructions
To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least. When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest. In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside. Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sautéed veggies on a cutting board and roughly chop to get them into smaller pieces. Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. Return to oven for no more than another minute---just long enough to heat up the meat and peppers (but not cook the meat all the way through.) Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream. Use the rest of the meat for more nachos...or make real fajitas!
Saturday
Indian Fish Coconut Curry Recipe
(http://steamykitchen.com/14700-indian-fish-coconut-curry.html )
Ingredients:
1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise
White cooked rice
Directions:
1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Sauté until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and sauté for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through. Serve over rice.
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