Sunday
Chicken panini
http://www.butterball.com/recipe/deli-chicken-pesto-panini-sandwich?filters%5Bcooking_method_name%5D=Grill%2BBroil&filters%5Bnext_page%5D=3&filters%5Bproduct%5D=Deli
Ingredients
1/2 cup mayonnaise
1/4 cup prepared pesto
2 tablespoons sun-dried tomatoes in oil, finely chopped
8 slices Italian bread, (1/2 inch thick)
1 cup fresh spinach leaves
8 fresh tomato slices, (optional)
1 pound sliced Butterball® Rotisserie Garlic Herb Chicken Breast
8 slices (4 ounces) provolone cheese
1/2 cup thinly sliced red onion
No-stick cooking spray
Chips
Directions
1. Preheat covered countertop grill. Combine mayonnaise, pesto and sun-dried tomatoes until well blended.
2. Spread bread slices evenly with mayonnaise mixture. Cover 4 of the bread slices with spinach; top with fresh tomatoes, if desired. Cover with chicken, cheese, onions and remaining bread slices, mayonnaise-sides down. Spray outsides of sandwiches with cooking spray.
3. Grill 3-1/2 minutes, or until golden brown on both sides and cheese is melted. Serve with chips.
Monday
Spicy fish
http://allrecipes.com/recipe/crispy-fish/detail.aspx
Ingredients
2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying
Directions
1. In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
2. Soak fish filets in bowl of cold water.
3. In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C). 4. Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
Sautéed broccoli
http://allrecipes.com/recipe/brilliant-sauteed-broccoli/detail.aspx
Ingredients
1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.
Baby carrots
http://www.foodnetwork.com/recipes/rachael-ray/baby-carrots-recipe/index.html
Ingredients
1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt
Directions
Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
Tuesday
Grilled kielbasa
http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./grilled-kielbasa-with-sauerkraut-and-onions-recipe/index.html
Ingredients
1 1/2 pounds smoked Polska kielbasa
2 tablespoons butter
3 tablespoons sugar
1 onion, sliced
3 cups sauerkraut, drained
3 tablespoons freshly chopped parsley leaves
Frozen pirogies cooked according to directions
Directions
Preheat grill. Preheat oven to 400 degrees F. Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes. In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored. Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Garnish with parsley and serve with pierogies.
Wednesday
Spinach and mushroom pasta
http://low-cholesterol.food.com/recipe/spinach-mushroom-pasta-55977
12 ounces rotini noodles
1 tablespoon olive oil
3 cloves garlic , minced
1 cup onion , chopped
1 tablespoon fresh thyme
4 cups mixed fresh mushrooms , sliced (oyster, shiitake, cemini, portobello etc...)
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh spinach , rinsed well & chopped
½ cup fresh basil , chopped
1 teaspoon salt
fresh ground pepper
freshly grated parmesan cheese
Directions:
1. In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
2. Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
3. Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
4. Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
5. Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.
Double Tomato Bruschetta
(http://allrecipes.com/recipe/double-tomato-bruschetta/
Ingredients
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Thursday
Ham and potato soup
http://allrecipes.com/recipe/delicious-ham-and-potato-soup/
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Friday
Darren’s Trailside Dutch Oven Chili
Ingredients
3 strips bacon, cut into small pieces
1 lb. beef steak, cut into chunks (sirloin is really good)
A few shakes of Montreal steak seasoning
1 lb. bulk sausage (Jimmy Dean regular or hot, or can use ground beef)
2 medium onions, diced
3 cloves garlic, minced
1 or 2 bell peppers, any color, chopped
1 14 oz. can diced tomatoes
2 beef bouillon cubes
2 cups water
1-2 chipotle peppers in adobo sauce, cut up (not the whole can)
A few shakes of Chipotle Tabasco sauce, depending on how spicy you like it
1 Tbsp. prepared yellow mustard (not powdered—the kind you put on a hot dog)
¼ cup ketchup
1 Tbsp. Worcestershire
1 tsp. liquid smoke
3 Tbsp. chili powder
2 Tbsp. cocoa
3 Tbsp. brown sugar
1 tsp. cumin
2 tsp. paprika
½ tsp. thyme
½ tsp. oregano
Salt and ground black pepper to taste
2 15 oz. cans beans (I like to use 1 can red kidney and 1 can pinto or black beans.)
A handful of crushed corn tortilla chips
Directions
In a 5 or 6-quart cast iron Dutch oven, fry bacon until crisp, remove and set aside. Season steak chunks with Montreal steak seasoning and brown in bacon drippings. Remove meat and set aside. Brown sausage, remove and set aside. Sauté onions, garlic, and peppers in meat drippings. Add remaining ingredients and stir. Bring just to a boil, then reduce heat, cover, and simmer for about an hour, stirring occasionally. The tortilla chips will disintegrate over time and thicken the chili; adjust amount as desired. This chili is somewhere between mild and medium in spiciness—it has a little kick, but it’s usually not too much for the kids. If desired, adjust spiciness by varying chipotles or Tabasco.
Saturday
Maria's pepper steak
http://allrecipes.com/recipe/marias-pepper-steak/
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut into thin strips
2 cups of cooked brown rice
Directions
1. Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
2. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes. Serve over cooked rice.
Sunday
Flower Matar cha Rassa
(http://happyburp.blogspot.com/2006/05/flower-matar-cha-rassa-cauliflower.html )
Ingredients:
½ head of cauliflower or 3 packed cups cauliflower florets
1 cup green peas, fresh/frozen
For the paste:
1 medium-sized red onion
1-2 green chillis (These will be ground into a paste, so it’s better to go easy on them.)
½ loosely packed cup coriander leaves
2-3 fat cloves of garlic or 4-5 medium ones
¼ inch ginger piece
¼ cup green peas, fresh/frozen
1 tsp oil (not necessary, if cooking the onions in the microwave oven; see Step 3)
salt to taste
a few drops of lemon juice (optional)
1 tsp oil
¼ tsp cumin seeds
Method:
1. If using fresh cauliflower, cut it into small florets. Put those into salted water and let them stay in it for about five minutes. This will make the worms, if there are any, sink to the bottom of the container. Take the florets out into a colander then and let them drain. Skip this step, if using frozen cauliflower.
2. Steam the cauliflower (fresh/frozen) and green peas. This can be done in a covered pan using some water on the stove-top or in the microwave oven. We don't want to boil the veggies until very soft. They should retain the crunch in them, because we are going to cook them again later. If using frozen cauliflower, cut it now into smaller, bite-sized florets.
3. For the paste, chop the onions and sauté on some oil until soft. This can be done in the microwave oven and without oil. Roughly 1.5 minutes of cooking on HIGH should suffice. If using frozen green peas for the paste, thaw them by either dipping them for a while in warm water or using the DEFROST mode in your MW oven. (Are you getting a feeling that I am a microwave freak?)
4. Make a smooth paste by grinding the cooked onions, green peas and all other ingredients listed for the paste. Please note that adding salt at this stage is important, because the green chillis tend to turn bitter if ground without salt. The Rassa carries a somewhat unpleasant taste then.
5. Now heat oil in a pan. Add cumin seeds and let them splutter.
6. Add the ground paste and fry it only for a few seconds, not longer.
7. Add the cauliflower florets, green peas and about a cup of warm water.
8. Let the curry come to a gentle boil. Simmer it then for 3-4 minutes. Check the taste for salt and adjust the quantity. Please keep it in mind that there is already some salt in the paste.
9. Take it off the heat. Serve hot with rice or chapatis/phulkas and some Raita.
Tuesday, February 21, 2012
Saturday, February 18, 2012
February 19, 2012
Sunday
Pulled pork sandwich
(http://allrecipes.com/recipe/bbq-pork-for-sandwiches/ )
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Burger buns
Chips
Directions
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through. Serve on burger buns and with chips
Monday
Posole
(http://allrecipes.com/recipe/slow-cooker-posole/detail.aspx )
Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Tortillas
Directions
1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more. Serve with warm tortillas.
Tuesday
Spinach Salad with Warm Bacon-Mustard Dressing
(http://allrecipes.com/recipe/spinach-salad-with-warm-bacon-mustard-dressing/detail.aspx )
Ingredients
1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
1/2 cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
1/3 cup white wine vinegar
1/3 cup Dijon mustard
1/3 cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste
Directions
1. Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
2. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
3. Pour hot dressing over spinach and toss to coat.
Shepherd's Pie
(http://allrecipes.com/recipe/shepherds-pie-2/detail.aspx )
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds
Directions
1. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
3. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
4. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
Wednesday
House fried rice
(http://allrecipes.com/recipe/house-fried-rice/detail.aspx )
Ingredients
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
Directions
1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Thursday
Baked Pork Chops I
(http://allrecipes.com/recipe/baked-pork-chops-i/detail.aspx )
Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Corn on the cob
(http://allrecipes.com/recipe/microwave-corn-on-the-cob/detail.aspx )
Ingredients
1 ear corn, husked and cleaned
Directions
Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!
Broccoli with Garlic Butter and Cashews
(http://allrecipes.com/recipe/broccoli-with-garlic-butter-and-cashews/detail.aspx )
Ingredients
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Directions
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. 2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Friday
Jamie's Cranberry Spinach Salad
(http://allrecipes.com/recipe/jamies-cranberry-spinach-salad/detail.aspx )
Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Puff Pastry Salmon
(http://allrecipes.com/recipe/puff-pastry-salmon/detail.aspx )
Ingredients
2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
1/3 cup pesto
1 (6 ounce) package spinach leaves
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
3. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Saturday
Ragda patties
(http://onehotstove.blogspot.com/2005/11/street-food-ragda-patties.html )
Ingredients
For Patties
4 large or 6 medium potatoes, boiled
2 slices bread
salt to taste
oil for shallow frying
For Ragda
1 cup white vatana (dried whole yellow peas)
1 small onion, minced
1 tsp. ginger-garlic paste
1⁄2 tsp. turmeric
1 tsp. red chilli powder
1⁄2 tsp. cumin powder
1⁄2 tsp. coriander powder
1 tbsp. jaggery
1 tbsp. tamarind paste
salt to taste
1 tbsp. oil
For Garnish
Tamarind chutney
Minced onion
Minced cilantro
Sev
Whipped yogurt
Method
1. Soak the peas overnight, then cook them on the stove-top or pressure cooker till fully cooked.
2. To make the ragda, heat oil and sauté the onion for a few minutes till translucent. Add the ginger-garlic paste and sauté for a minute more. Add salt, turmeric, chilli powder, cumin powder, coriander powder and sauté for a few seconds till spices are aromatic. Then add the cooked peas, 2 cups water, tamarind and jaggery. Bring to a boil and simmer for 10 minutes. Mash some of the peas to make the curry thicker if needed. Taste the curry and adjust the balance of sweet/sour/salty. Set ragda aside.
3. To make patties, dip the bread slices in warm water, then squeeze out excess water and place in a bowl. Add boiled potatoes and salt, then knead everything together to mix well. Form patties with the potato mixture. Then shallow fry the patties in a small amount of oil and drain on paper towels.
4. To assemble, place 2 patties on a plate. Top with a ladleful of peas curry. Then garnish with dollops of tamarind chutney, minced onion, cilantro and sev and yogurt if desired.
Pulled pork sandwich
(http://allrecipes.com/recipe/bbq-pork-for-sandwiches/ )
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Burger buns
Chips
Directions
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through. Serve on burger buns and with chips
Monday
Posole
(http://allrecipes.com/recipe/slow-cooker-posole/detail.aspx )
Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Tortillas
Directions
1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more. Serve with warm tortillas.
Tuesday
Spinach Salad with Warm Bacon-Mustard Dressing
(http://allrecipes.com/recipe/spinach-salad-with-warm-bacon-mustard-dressing/detail.aspx )
Ingredients
1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
1/2 cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
1/3 cup white wine vinegar
1/3 cup Dijon mustard
1/3 cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste
Directions
1. Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
2. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
3. Pour hot dressing over spinach and toss to coat.
Shepherd's Pie
(http://allrecipes.com/recipe/shepherds-pie-2/detail.aspx )
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds
Directions
1. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
3. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
4. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
Wednesday
House fried rice
(http://allrecipes.com/recipe/house-fried-rice/detail.aspx )
Ingredients
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
Directions
1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Thursday
Baked Pork Chops I
(http://allrecipes.com/recipe/baked-pork-chops-i/detail.aspx )
Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Corn on the cob
(http://allrecipes.com/recipe/microwave-corn-on-the-cob/detail.aspx )
Ingredients
1 ear corn, husked and cleaned
Directions
Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!
Broccoli with Garlic Butter and Cashews
(http://allrecipes.com/recipe/broccoli-with-garlic-butter-and-cashews/detail.aspx )
Ingredients
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Directions
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. 2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Friday
Jamie's Cranberry Spinach Salad
(http://allrecipes.com/recipe/jamies-cranberry-spinach-salad/detail.aspx )
Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Puff Pastry Salmon
(http://allrecipes.com/recipe/puff-pastry-salmon/detail.aspx )
Ingredients
2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
1/3 cup pesto
1 (6 ounce) package spinach leaves
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
3. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Saturday
Ragda patties
(http://onehotstove.blogspot.com/2005/11/street-food-ragda-patties.html )
Ingredients
For Patties
4 large or 6 medium potatoes, boiled
2 slices bread
salt to taste
oil for shallow frying
For Ragda
1 cup white vatana (dried whole yellow peas)
1 small onion, minced
1 tsp. ginger-garlic paste
1⁄2 tsp. turmeric
1 tsp. red chilli powder
1⁄2 tsp. cumin powder
1⁄2 tsp. coriander powder
1 tbsp. jaggery
1 tbsp. tamarind paste
salt to taste
1 tbsp. oil
For Garnish
Tamarind chutney
Minced onion
Minced cilantro
Sev
Whipped yogurt
Method
1. Soak the peas overnight, then cook them on the stove-top or pressure cooker till fully cooked.
2. To make the ragda, heat oil and sauté the onion for a few minutes till translucent. Add the ginger-garlic paste and sauté for a minute more. Add salt, turmeric, chilli powder, cumin powder, coriander powder and sauté for a few seconds till spices are aromatic. Then add the cooked peas, 2 cups water, tamarind and jaggery. Bring to a boil and simmer for 10 minutes. Mash some of the peas to make the curry thicker if needed. Taste the curry and adjust the balance of sweet/sour/salty. Set ragda aside.
3. To make patties, dip the bread slices in warm water, then squeeze out excess water and place in a bowl. Add boiled potatoes and salt, then knead everything together to mix well. Form patties with the potato mixture. Then shallow fry the patties in a small amount of oil and drain on paper towels.
4. To assemble, place 2 patties on a plate. Top with a ladleful of peas curry. Then garnish with dollops of tamarind chutney, minced onion, cilantro and sev and yogurt if desired.
Sunday, February 12, 2012
Fabruary 12, 2012
Sunday
PB&J sandwich
(http://allrecipes.com/recipe/ignacios-super-peanut-butter-and-jelly-sandwich/ )
Ingredients
3 slices bread
2 tablespoons fruit preserves, any flavor
2 tablespoons peanut butter
Snack mix
Directions
Toast 1 bread slice, allow to cool. Spread one side of each of the two remaining slices with preserves. Spread both sides of the toasted slice with peanut butter. Form a sandwich with the toasted slice in the center. Serve with snack mix of choice.
Monday
California rolls
(http://www.foodnetwork.com/recipes/alton-brown/california-roll-recipe/index.html )
Ingredients
Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
Directions
Squeeze the lemon juice over the avocado to prevent browning. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce
Sushi Rice:
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Yield: 4 cups
Tuesday
Classic Baked Chicken Recipe
(http://simplyrecipes.com/recipes/classic_baked_chicken/ )
Ingredients
3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
Olive oil
Salt and freshly ground pepper
1/2 cup of chicken stock* or white wine for the gravy (optional)
Method
1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.
2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan. Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy. Serve with steamed rice, mashed potatoes, or Spanish rice.
Roasted Asparagus
(http://www.foodnetwork.com/recipes/tyler-florence/roasted-asparagus-recipe/index.html )
Ingredients
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional
Directions
Preheat the oven to 450 degrees F.
Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
Wednesday
Stuffed bell peppers
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
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, sauté 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.
Harvest Rice Pilaf
(http://www.zatarains.com/Recipes/Side-Dish/Harvest-Rice-Pilaf.aspx )
Ingredients
2 teaspoons oil
1/2 cup chopped onion
1 cup apple juice
1 cup water
1 package ZATARAIN'S® Rice Pilaf
1/2 cup chopped apple
1/2 cup dried cranberries or dried cherries
1/2 cup chopped pecans
Directions
1. Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened.
2. Stir in apple juice, water, Rice Mix, apple and pecans. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Tomato-and-Onion Salad
(http://www.myrecipes.com/recipe/tomato-and-onion-salad-10000001079907/print/ )
Ingredients
1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
4 large tomatoes, thinly sliced
1 medium-size sweet onion, thinly sliced
1/4 cup chopped fresh basil
Preparation
Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon.
Thursday
Chicken Enchiladas
http://www.foodnetwork.com/recipes/marcela-valladolid/chicken-enchiladas-recipe/index.html
Ingredients
9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese
Directions
Preheat the oven to 350 degrees F. Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper. Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain. Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Uptown Red Beans and Rice
(http://www.zatarains.com/Recipes/Main-Dish/Uptown-Red-Beans-and-Rice.aspx )
Ingredients
2 tablespoons vegetable oil
1 pound smoked turkey sausage, sliced
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.
Friday
Chicken Curry Recipe
(http://www.thaitable.com/thai/recipe/chicken-curry )
1 chicken breast
1 cup coconut milk
1 tablespoon red curry paste
1/2 lb eggplant
2 tablespoons fish sauce
3 cups water
4-5 kaffir lime leaves
3-5 sprigs Thai basil
Cooked brown rice
Method
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves. Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Pull the center stem off from the kaffir lime leaves and add them to the curry. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color. Serve hot with brown rice and egg rolls (frozen, cooked according to direction).
Saturday
Methi Chaman Biryani
http://www.khanapakana.com/recipe/0ac033b5-21d2-463b-bf15-94623babfdc4/methi-chaman-biryani
Ingredient Quantity
Fenugreek leaves (methi) 3 cups
Cottage cheese (paneer) 200 grams
Corn niblets,cooked 1 cup
Basmati rice 2 cups
Green chillies 2
Ginger 2 inch piece
Fresh coriander leaves 1/2 cup
Fresh mint leaves 1/2 cup
Saffron (kesar) a pinch
Milk , warm 1/2 cup
Yogurt 2 cups
Salt to taste
Turmeric powder 1 teaspoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Whole garam masala 1 tablespoon (http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring )
Ghee 5 tablespoons
Onion ,sliced 2 cups
Coriander powder 2 tablespoons
Cumin powder 1 tablespoon
Red chilli powder 1 teaspoon
Tomatoes,chopped 2 cups
Garam masala powder 2 teaspoons
Butter 50 grams
Onions , sliced and fried 1/2 cup
Method
Wash methi leaves thoroughly in running water and chop it roughly. Cut paneer into half-inch cubes. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade paneer and corn niblets with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about half an hour in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onions and chopped green chillies. Cook till onions are light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add methi leaves and cook on high heat for ten minutes, stirring continuously. Add marinated paneer and corn niblets. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in one cup of water, bring it to a boil, reduce heat and cook covered till methi and paneer mixture is quite dry. Add chopped tomatoes, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Arrange half the quantity of cooked methi, corn and paneer in an ovenproof dish and spread half the quantity of cooked rice on top of it. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Layer remaining methi, paneer and corn mixture on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a preheated oven for fifteen to twenty minutes. Serve garnished with fried sliced onion and mixed vegetable raita.
PB&J sandwich
(http://allrecipes.com/recipe/ignacios-super-peanut-butter-and-jelly-sandwich/ )
Ingredients
3 slices bread
2 tablespoons fruit preserves, any flavor
2 tablespoons peanut butter
Snack mix
Directions
Toast 1 bread slice, allow to cool. Spread one side of each of the two remaining slices with preserves. Spread both sides of the toasted slice with peanut butter. Form a sandwich with the toasted slice in the center. Serve with snack mix of choice.
Monday
California rolls
(http://www.foodnetwork.com/recipes/alton-brown/california-roll-recipe/index.html )
Ingredients
Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
Directions
Squeeze the lemon juice over the avocado to prevent browning. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce
Sushi Rice:
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Yield: 4 cups
Tuesday
Classic Baked Chicken Recipe
(http://simplyrecipes.com/recipes/classic_baked_chicken/ )
Ingredients
3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
Olive oil
Salt and freshly ground pepper
1/2 cup of chicken stock* or white wine for the gravy (optional)
Method
1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.
2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan. Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy. Serve with steamed rice, mashed potatoes, or Spanish rice.
Roasted Asparagus
(http://www.foodnetwork.com/recipes/tyler-florence/roasted-asparagus-recipe/index.html )
Ingredients
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional
Directions
Preheat the oven to 450 degrees F.
Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
Wednesday
Stuffed bell peppers
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
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, sauté 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.
Harvest Rice Pilaf
(http://www.zatarains.com/Recipes/Side-Dish/Harvest-Rice-Pilaf.aspx )
Ingredients
2 teaspoons oil
1/2 cup chopped onion
1 cup apple juice
1 cup water
1 package ZATARAIN'S® Rice Pilaf
1/2 cup chopped apple
1/2 cup dried cranberries or dried cherries
1/2 cup chopped pecans
Directions
1. Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened.
2. Stir in apple juice, water, Rice Mix, apple and pecans. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Tomato-and-Onion Salad
(http://www.myrecipes.com/recipe/tomato-and-onion-salad-10000001079907/print/ )
Ingredients
1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
4 large tomatoes, thinly sliced
1 medium-size sweet onion, thinly sliced
1/4 cup chopped fresh basil
Preparation
Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon.
Thursday
Chicken Enchiladas
http://www.foodnetwork.com/recipes/marcela-valladolid/chicken-enchiladas-recipe/index.html
Ingredients
9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese
Directions
Preheat the oven to 350 degrees F. Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper. Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain. Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Uptown Red Beans and Rice
(http://www.zatarains.com/Recipes/Main-Dish/Uptown-Red-Beans-and-Rice.aspx )
Ingredients
2 tablespoons vegetable oil
1 pound smoked turkey sausage, sliced
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.
Friday
Chicken Curry Recipe
(http://www.thaitable.com/thai/recipe/chicken-curry )
1 chicken breast
1 cup coconut milk
1 tablespoon red curry paste
1/2 lb eggplant
2 tablespoons fish sauce
3 cups water
4-5 kaffir lime leaves
3-5 sprigs Thai basil
Cooked brown rice
Method
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves. Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Pull the center stem off from the kaffir lime leaves and add them to the curry. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color. Serve hot with brown rice and egg rolls (frozen, cooked according to direction).
Saturday
Methi Chaman Biryani
http://www.khanapakana.com/recipe/0ac033b5-21d2-463b-bf15-94623babfdc4/methi-chaman-biryani
Ingredient Quantity
Fenugreek leaves (methi) 3 cups
Cottage cheese (paneer) 200 grams
Corn niblets,cooked 1 cup
Basmati rice 2 cups
Green chillies 2
Ginger 2 inch piece
Fresh coriander leaves 1/2 cup
Fresh mint leaves 1/2 cup
Saffron (kesar) a pinch
Milk , warm 1/2 cup
Yogurt 2 cups
Salt to taste
Turmeric powder 1 teaspoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Whole garam masala 1 tablespoon (http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring )
Ghee 5 tablespoons
Onion ,sliced 2 cups
Coriander powder 2 tablespoons
Cumin powder 1 tablespoon
Red chilli powder 1 teaspoon
Tomatoes,chopped 2 cups
Garam masala powder 2 teaspoons
Butter 50 grams
Onions , sliced and fried 1/2 cup
Method
Wash methi leaves thoroughly in running water and chop it roughly. Cut paneer into half-inch cubes. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade paneer and corn niblets with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about half an hour in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onions and chopped green chillies. Cook till onions are light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add methi leaves and cook on high heat for ten minutes, stirring continuously. Add marinated paneer and corn niblets. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in one cup of water, bring it to a boil, reduce heat and cook covered till methi and paneer mixture is quite dry. Add chopped tomatoes, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Arrange half the quantity of cooked methi, corn and paneer in an ovenproof dish and spread half the quantity of cooked rice on top of it. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Layer remaining methi, paneer and corn mixture on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a preheated oven for fifteen to twenty minutes. Serve garnished with fried sliced onion and mixed vegetable raita.
Wednesday, February 1, 2012
February 5
Sunday
Turkey Sandwich with avocado
(http://www.avocadocentral.com/avocado-recipes/view/23355/Fresh-Avocado-and-Turkey-Sandwich )
Ingredients:
4 leaves of lettuce
8 slices of bread
1 lb. turkey, sliced
8 tomato slices
2 ripe Avocados
salt and pepper to taste
Chips
Instructions:
Start with 2 slices of your favorite bread (toasting is optional). On 1 slice, layer a leaf or two of lettuce, about 4 ounces of sliced turkey and juicy tomato slices. On the other slice fan the slices from one-half of a ripe California Avocado. Salt and pepper to your liking. Unite the two sides and dig in with chips.
VARIATIONS
Add a couple of strips of cooked bacon.
Slather one slice of bread with Dijon mustard, then smear the avocado half and press dried cranberries into the avocado.
Roughly mash the avocado with lime and diced chipotle chili pepper before smearing.
Substitute grilled chicken – boneless breast or thigh.
Substitute smoked turkey.
Monday
Pork chops BBQ sauce
Ingredients
8 pork chops
1 (18 ounce) bottle barbecue sauce
Grilling/Baked beans can
Directions
1. Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
2. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting. Serve with beans.
Corn on the cob
( http://www.epicurious.com/recipes/food/views/Basic-Method-for-Cooking-Corn-on-the-Cob-40047#ixzz1lBDpXHo0 )
Ingredients
Corn on the cob
Water
Salt to taste
Butter
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.
Tuesday
Slow Cooker Smoked Sausage and Sauerkraut Soup
(http://www.pauladeen.com/recipes/recipe_view/slow_cooker_smoked_sausage_and_sauerkraut_soup/ )
Ingredients
1 lb. Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
Pinch of caraway seeds (optional)
Salt and pepper to taste
Crusty bread
1/3 cup Parmesan cheese, finely grated
Directions
Stir together all ingredients in a slow cooker. Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours. To serve, garnish with crumbled bacon and Parmesan cheese and serve with crusty bread.
Wednesday
California Roll Sushi
(http://recipes.sparkpeople.com/recipe-detail.asp?recipe=681444 )
Ingredients
White Rice, medium grain, 1.5 cup
Cucumber (with peel), 28 grams
Avocados, California (Haas), 30 grams
Crab Supreme, imitation crab meat, 0.5 cup
Rice vinegar, 2.5 serving
Sushi Chef Mirin, .5 tbsp
Granulated Sugar, 4.5 tsp
Sushi Nori, Raw Untoasted, 1 sheet, 1 serving
Directions
1. Make 2 cups rice in a rice cooker. Take 1.5 cups of cooked rice and let cool.
2. In a sauce pan on low heat combine rice vinegar, sugar and mirin together. Cook until the sugar dissolves. Once cooked, place aside later to mix with the rice.
3. Julienne (cut into strips) the cucumber, imitation crab and avocado.
4. Combine rice and vinegar mixture, make sure the rice is moist and not too wet.
5. Using a sushi mat, place nori (seaweed) on the mat. Cover 4/5 of the nori with rice, leaving some space on the top.
6. Add the crab, cucumber and avocado in a small strip across the bottom of the nori with rice.
7. Slowly roll the sushi tightly and seal the edges with water.
8. Cut the roll with a sharp knife, 6-8 pieces depending on how large the slices.
9. Serve with soy sauce, wasabi and ginger.
*This recipe makes 2 servings, a serving is 3-4 sushi rolls.
Seaweed salad
(http://www.diy-sushi-recipes.com/seaweed-salad.html )
Ingredients
3/8 oz dried dried wakame
3 tablespoons light soy sauce
3 tablespoons rice vinegar (without seasoning)
1 teaspoon sugar
2 tablespoons sesame oil
2 scallions, thinly sliced
1 teaspoon finely grated ginger
1 tablespoon toasted sesame seeds
Preparation
Soak dried wakame in warm water for about 5-8 minutes. Drain and place in a bowl of water. Quickly remove and plunge into cold water. Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved. Mix wakame and dressing. Sprinkle with toasted sesame seeds and scallions. Chill in fridge prior to serving
Thursday
Baked potato soup
(http://allrecipes.com/recipe/baked-potato-soup/ )
Ingredients
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Friday
Bagels with smoked salmon
(http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-and-vegetable-cream-cheese-bagels-recipe/index.html )
Ingredients
2 sesame bagels
Vegetable Cream Cheese
4 slices smoked salmon
Chips
Directions
Slice the bagels in half horizontally and spread 1 tablespoon of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve with chips.
Saturday
CKP chicken
(http://bakasoor.blogspot.com/search/label/Non-Veg )
Ingredients:
1 kg (2.2 pounds) chicken/mutton (bone-in medium sized pieces)
(List 1)
2.5 tblsp ginger garlic paste
1 tsp red chilly powder (cayenne)
1 tsp turmeric powder
1 cup yogurt, slightly beaten
(List 2)
7-8 black peppercorns
5 cloves
2 inch cinnamon stick
1.5 tbsp coriander seeds
2 black cardamoms
(List 3)
2 large onions, finely chopped
1 cup fresh grated coconut/5 to 6 tbsp dry grated coconut (I have used dry in this recipe)
(List 4)
2 cloves
3 black peppercorns
1 green cardamom
1 inch cinnamon
1 large onion, finely chopped
Garnishing:
3/4 tsp garam masala
Juice of 1 lemon
1/2 small bunch of finely chopped coriander leaves
Method:
Step 1 - Wash chicken/mutton thoroughly. Pat dry with a kitchen napkin. Take it in a large bowl with a lid. Apply all ingredients from List 1 (ginger garlic paste, red chilly powder, turmeric powder, yogurt) and salt. Massage all the ingredients well, till the meat is well coated. Cover with a lid or plastic wrap and pop it in the fridge overnight (6 to 8) hours. The yogurt will help tenderize the meat and all the ingredients will flavor the meat well.
Step 2 - In a large pan, take 2 tbsp of oil. Roast all List 2 ingredients. (black peppercorns, cloves, cinnamon, coriander seeds, black cardamom). Drain them out and keep aside in a plate to cool down.
Step 3 - In the same pan, on medium heat add the List 3 ingredients one at a time. Let us start with the onion. Roast the onions till they turn reddish-brown in color. Keep aside. In the same pan, add the coconut and roast it till it becomes a deep brown color. (See picture above). Keep aside. Let all the ingredients cool down.
Step 4 - Grind together all roasted ingredients from step 2 and 3 together with a little warm water, till they form a thick brown paste.
Step 5 - In a heavy bottomed pan heat 1.5 tblsp oil. When the oil is hot, add the List 4 ingredients. Let us start with cloves, black peppercorns, cinnamon stick and green cardamom. Saute for a minute. Add the finely chopped onions and saute for 4 to 5 mins, till they brown.
Step 6 - Add the marinated chicken/mutton (without the excess marinade) and saute for a good 8 to 10 mins on a medium to high flame till most of the water evaporates and you have dry meat in the pan.
Step 7 - Add the ground paste of roasted ingredients from step 4 and mix well for 5 to 6 mins. Add some water with the leftover marinade from the meat into the pot and let it all boil together. Adjust water to your desired preference. Also adjust the spice level here by adding some red chillly powder and garam masala. Adjust salt.
Step 8 - When the meat is almost done (chicken takes around 20 mins and mutton about 45 mins to an hour), squeeze in some lemon juice and sprinkle some coriander leaves. Let the meat cook for 5 more minutes till done.
Serve hot. Decorate with some more cilantro just before serving.
Tips:
If you are making a chicken preparation, skimping on the marination time is alright. 3 to 4 hrs is good enough. But if you are making a mutton preparation 8 hrs is minimum. You need the meat to tenderize well.
Do not roast the onions and coconut on a high flame. It might burn some of it and that would give the dish a burnt taste.
Make sure the coconut is roasted to a nice brown color. That is what gives the chicken its red - brown color.
For a quicker version of mutton preparation, you can pressure cook the marinated mutton till it is almost cooked through and then use it in the recipe.
Turkey Sandwich with avocado
(http://www.avocadocentral.com/avocado-recipes/view/23355/Fresh-Avocado-and-Turkey-Sandwich )
Ingredients:
4 leaves of lettuce
8 slices of bread
1 lb. turkey, sliced
8 tomato slices
2 ripe Avocados
salt and pepper to taste
Chips
Instructions:
Start with 2 slices of your favorite bread (toasting is optional). On 1 slice, layer a leaf or two of lettuce, about 4 ounces of sliced turkey and juicy tomato slices. On the other slice fan the slices from one-half of a ripe California Avocado. Salt and pepper to your liking. Unite the two sides and dig in with chips.
VARIATIONS
Add a couple of strips of cooked bacon.
Slather one slice of bread with Dijon mustard, then smear the avocado half and press dried cranberries into the avocado.
Roughly mash the avocado with lime and diced chipotle chili pepper before smearing.
Substitute grilled chicken – boneless breast or thigh.
Substitute smoked turkey.
Monday
Pork chops BBQ sauce
Ingredients
8 pork chops
1 (18 ounce) bottle barbecue sauce
Grilling/Baked beans can
Directions
1. Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
2. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting. Serve with beans.
Corn on the cob
( http://www.epicurious.com/recipes/food/views/Basic-Method-for-Cooking-Corn-on-the-Cob-40047#ixzz1lBDpXHo0 )
Ingredients
Corn on the cob
Water
Salt to taste
Butter
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.
Tuesday
Slow Cooker Smoked Sausage and Sauerkraut Soup
(http://www.pauladeen.com/recipes/recipe_view/slow_cooker_smoked_sausage_and_sauerkraut_soup/ )
Ingredients
1 lb. Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
Pinch of caraway seeds (optional)
Salt and pepper to taste
Crusty bread
1/3 cup Parmesan cheese, finely grated
Directions
Stir together all ingredients in a slow cooker. Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours. To serve, garnish with crumbled bacon and Parmesan cheese and serve with crusty bread.
Wednesday
California Roll Sushi
(http://recipes.sparkpeople.com/recipe-detail.asp?recipe=681444 )
Ingredients
White Rice, medium grain, 1.5 cup
Cucumber (with peel), 28 grams
Avocados, California (Haas), 30 grams
Crab Supreme, imitation crab meat, 0.5 cup
Rice vinegar, 2.5 serving
Sushi Chef Mirin, .5 tbsp
Granulated Sugar, 4.5 tsp
Sushi Nori, Raw Untoasted, 1 sheet, 1 serving
Directions
1. Make 2 cups rice in a rice cooker. Take 1.5 cups of cooked rice and let cool.
2. In a sauce pan on low heat combine rice vinegar, sugar and mirin together. Cook until the sugar dissolves. Once cooked, place aside later to mix with the rice.
3. Julienne (cut into strips) the cucumber, imitation crab and avocado.
4. Combine rice and vinegar mixture, make sure the rice is moist and not too wet.
5. Using a sushi mat, place nori (seaweed) on the mat. Cover 4/5 of the nori with rice, leaving some space on the top.
6. Add the crab, cucumber and avocado in a small strip across the bottom of the nori with rice.
7. Slowly roll the sushi tightly and seal the edges with water.
8. Cut the roll with a sharp knife, 6-8 pieces depending on how large the slices.
9. Serve with soy sauce, wasabi and ginger.
*This recipe makes 2 servings, a serving is 3-4 sushi rolls.
Seaweed salad
(http://www.diy-sushi-recipes.com/seaweed-salad.html )
Ingredients
3/8 oz dried dried wakame
3 tablespoons light soy sauce
3 tablespoons rice vinegar (without seasoning)
1 teaspoon sugar
2 tablespoons sesame oil
2 scallions, thinly sliced
1 teaspoon finely grated ginger
1 tablespoon toasted sesame seeds
Preparation
Soak dried wakame in warm water for about 5-8 minutes. Drain and place in a bowl of water. Quickly remove and plunge into cold water. Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved. Mix wakame and dressing. Sprinkle with toasted sesame seeds and scallions. Chill in fridge prior to serving
Thursday
Baked potato soup
(http://allrecipes.com/recipe/baked-potato-soup/ )
Ingredients
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Friday
Bagels with smoked salmon
(http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-and-vegetable-cream-cheese-bagels-recipe/index.html )
Ingredients
2 sesame bagels
Vegetable Cream Cheese
4 slices smoked salmon
Chips
Directions
Slice the bagels in half horizontally and spread 1 tablespoon of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve with chips.
Saturday
CKP chicken
(http://bakasoor.blogspot.com/search/label/Non-Veg )
Ingredients:
1 kg (2.2 pounds) chicken/mutton (bone-in medium sized pieces)
(List 1)
2.5 tblsp ginger garlic paste
1 tsp red chilly powder (cayenne)
1 tsp turmeric powder
1 cup yogurt, slightly beaten
(List 2)
7-8 black peppercorns
5 cloves
2 inch cinnamon stick
1.5 tbsp coriander seeds
2 black cardamoms
(List 3)
2 large onions, finely chopped
1 cup fresh grated coconut/5 to 6 tbsp dry grated coconut (I have used dry in this recipe)
(List 4)
2 cloves
3 black peppercorns
1 green cardamom
1 inch cinnamon
1 large onion, finely chopped
Garnishing:
3/4 tsp garam masala
Juice of 1 lemon
1/2 small bunch of finely chopped coriander leaves
Method:
Step 1 - Wash chicken/mutton thoroughly. Pat dry with a kitchen napkin. Take it in a large bowl with a lid. Apply all ingredients from List 1 (ginger garlic paste, red chilly powder, turmeric powder, yogurt) and salt. Massage all the ingredients well, till the meat is well coated. Cover with a lid or plastic wrap and pop it in the fridge overnight (6 to 8) hours. The yogurt will help tenderize the meat and all the ingredients will flavor the meat well.
Step 2 - In a large pan, take 2 tbsp of oil. Roast all List 2 ingredients. (black peppercorns, cloves, cinnamon, coriander seeds, black cardamom). Drain them out and keep aside in a plate to cool down.
Step 3 - In the same pan, on medium heat add the List 3 ingredients one at a time. Let us start with the onion. Roast the onions till they turn reddish-brown in color. Keep aside. In the same pan, add the coconut and roast it till it becomes a deep brown color. (See picture above). Keep aside. Let all the ingredients cool down.
Step 4 - Grind together all roasted ingredients from step 2 and 3 together with a little warm water, till they form a thick brown paste.
Step 5 - In a heavy bottomed pan heat 1.5 tblsp oil. When the oil is hot, add the List 4 ingredients. Let us start with cloves, black peppercorns, cinnamon stick and green cardamom. Saute for a minute. Add the finely chopped onions and saute for 4 to 5 mins, till they brown.
Step 6 - Add the marinated chicken/mutton (without the excess marinade) and saute for a good 8 to 10 mins on a medium to high flame till most of the water evaporates and you have dry meat in the pan.
Step 7 - Add the ground paste of roasted ingredients from step 4 and mix well for 5 to 6 mins. Add some water with the leftover marinade from the meat into the pot and let it all boil together. Adjust water to your desired preference. Also adjust the spice level here by adding some red chillly powder and garam masala. Adjust salt.
Step 8 - When the meat is almost done (chicken takes around 20 mins and mutton about 45 mins to an hour), squeeze in some lemon juice and sprinkle some coriander leaves. Let the meat cook for 5 more minutes till done.
Serve hot. Decorate with some more cilantro just before serving.
Tips:
If you are making a chicken preparation, skimping on the marination time is alright. 3 to 4 hrs is good enough. But if you are making a mutton preparation 8 hrs is minimum. You need the meat to tenderize well.
Do not roast the onions and coconut on a high flame. It might burn some of it and that would give the dish a burnt taste.
Make sure the coconut is roasted to a nice brown color. That is what gives the chicken its red - brown color.
For a quicker version of mutton preparation, you can pressure cook the marinated mutton till it is almost cooked through and then use it in the recipe.
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