January 29

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.