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.