February 26, 2012

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.