Sunday
Spicy Sausage Pasta Alfredo
http://allrecipes.com/recipe/spicy-sausage-pasta-alfredo/
Ingredients
1 (19.76 ounce) package Mild Sausage prepared according to package directions and coin-sliced
1 medium sweet bell pepper, diced
1 cup sliced mushrooms
1 garlic clove, minced1/2 cup red wine
1 (16 ounce) jar Alfredo sauce
1 pound penne pasta, cooked and drained
1/2 cup Parmesan cheese
Directions
In a large skillet, saute sausage, pepper, mushrooms and garlic. Add wine, continue to cook until 1/2 of the liquid has evaporated. Stir in sauce, pasta and cheese until blended. Serve immediately.
Monday
Tostada
http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-tostadas-al-carbon-with-grilled-tomatillos-and-queso-fresco-recipe/index.html
Ingredients
1/4 cup fresh lime juice
2 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
Cooking spray
4 (8-inch) flour tortillas
1 pound tomatillos, removed from husk and rinsed
1 tablespoon olive oil
2 cups shredded romaine lettuce
2 ounces queso fresco, crumbled, about 1/3 cup
Chopped onion, cilantro sprigs, and lime wedges for serving
Directions
Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray. Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla. Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken. Coarsely chop the tomatillos and toss with oil and salt to taste. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco. Serve with onion, cilantro sprigs, and a lime wedge if desired.
Mango salsa
http://allrecipes.com/recipe/mango-salsa/
Ingredients
1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice
Directions
In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Tuesday
Tomato Basil Soup
http://sites.google.com/site/monicasallen/tomatobasilsoup
Ingredients
1 family size can of condensed tomato soup (I prefer Campbell's)
1 quart whole milk or 1 can evaporated milk
1/3 cup grated parmesan cheese
1 tsp dry basil
8 oz cheese tortilleni/ravioli (optional)
French bread
Method
Mix 1 family size can of soup with equal quantity of whole milk. Add parmesan cheese and dry basil and cook covered on low heat for 30 mins. Add cooked shells to the soup and cook for another 5 mins. Serve with French or garlic bread.
Wednesday
Amish breakfast casserole
http://allrecipes.com/recipe/amish-breakfast-casserole/detail.aspx
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Red grapes
Bread, toasted
Directions
1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. Serve with toast and grapes.
Thursday
Meatballs
http://allrecipes.com/recipe/the-best-meatballs/
Ingredients
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste2 cups stale Italian bread, crumbled
1 1/2 cups lukewarm water
1 cup olive oil
Directions
1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Mashed Potatoes
http://goodcheapeats.com/2010/06/meatballs-mashed-potatoes-and-gravy/
These make a great freezer side dish. However, you do want to thaw these babies. If not, count on nuking them before baking or extending your baking time significantly.
Ingredients
8 russet potatoes, peeled and quartered
8 ounces cream cheese, cut into cubes
salt and pepper to taste
1/4 cup butter, cut into cubes
Directions
In large pot of cold water, bring potatoes to a boil. Simmer until tender. Drain water. Mash potatoes with a potato masher or hand mixer. Once smooth, mix in cream cheese, salt and pepper. Dot with butter. Serve immediately or cool, label, and freeze. If serving from frozen, bake in 350° oven for about 45 minutes or until hot through. Fluff with a fork before serving. (And feel free to add a little milk or cream if you think it’s too dry.)
Gravy
http://goodcheapeats.com/2010/06/meatballs-mashed-potatoes-and-gravy/
Ingredients
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup flour
2 cups beef or chicken broth
1/4 teaspoon pepper
1 teaspoon dried thyme or dill weed
Directions
In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth. Bring to a boil. Reduce heat and simmer until thickened. Stir in seasonings. Serve immediately or cool, package in plastic container with a lid, label, and freeze. Warm on the stovetop and whisk to blend.
Green beans with tomatoes
http://allrecipes.com/recipe/green-beans-with-cherry-tomatoes
Ingredients
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
Directions
1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Friday
Chili Lime Corn on the Cob
http://www.myrecipes.com/recipe/chili-lime-corn-on-cob-10000001891965/
Ingredients
4 tablespoons butter, at room temperature
1 teaspoon finely shredded lime zest
1 teaspoon chili powder
1/2 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic
6 ears sweet corn
Preparation
1. Combine butter, zest, chili powder, salt, pepper, and garlic in a small resealable plastic bag. Mush around to combine thoroughly. Chill until ready to use, then bring to room temperature.
2. Pull back husk from each ear without detaching from bottom of cob. Remove as much silk as possible and fold husk back over ears. Soak ears in water for at least 30 minutes and up to 1 hour.
3. Drain ears, open husks, dry ears with paper towels, and spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips of husk. Corn can be kept at this point, chilled, up to 24 hours.
4. Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, bank coals evenly on opposite sides of the firegrate, leaving a cooler center section; if using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one burner and lower others to medium. Grill corn over cooler spot, covered, until tender and charred, 20 minutes. Serve with salt for sprinkling.
Slow Cooker Maple Country Style Ribs
http://allrecipes.com/recipe/slow-cooker-maple-country-style-ribs/
Ingredients
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
Directions
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.
Simple Braised Greens
http://www.elanaspantry.com/simple-braised-greens/
Ingredients
1 tablespoon olive oil
4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed
1 clove garlic, minced
⅛ teaspoon celtic sea salt
¼ teaspoon red pepper flakes
Directions
Heat oil in a large skillet over medium-high heat. Add greens stirring to coat with oil. Stir until greens are barely wilted. Add garlic, salt and pepper flakes. Continue stirring until greens are tender. Serve.
Saturday
Moogha Gathi - Goan Style (Sprouted Moong Curry)
http://bakasoor.blogspot.com/search/label/Main%20Course
Ingredients
2 cups sprouted moong
3/4 cup fresh coconut (I use thawed frozen shredded coconut)
6 to 8 curry leaves
2 green chillies
6 - 8 black peppercorns
1 tsp coriander seeds
1/4 tsp turmeric powder
1 tsp jaggery
3 pieces kokum/2 tblsp lime juice
2 pinches asafoetida
1 tsp mustard seeds
1 cup water
Salt to taste
3 tblsp oil
Method:
Step 1 - Heat 2 tblsp oil in a pan. Add green chillies. Fry for a minute till they get slightly charred and brown. Drain them onto a paper towel. To the same oil add the black peppercorns and coriander seeds. Saute them till the coriander seeds turn brown in color. Drain these onto your paper towel too.
Step 3 - In a mixer bowl, pour in the fried green chillies, black peppercorns and coriander seeds. Add the coconut and turmeric powder. Grind with little water to form a smooth paste. Keep aside.
Step 4 - In a large pot, add the sprouted moong and the coconut paste from Step 3. Mix well. Add 1 cup of water or as per your desired consistency. Turn on the heat and let this mixture start boiling on medium heat. Adjust flavors to your liking. It should have all the 3 flavors: spice (red chilly powder), sour (kokum) and sweet (jaggery).
Step 5 - In a small pan, take your remaining 1 tblsp oil. Add the mustard seeds and let it splutter. Add the asafoetida and curry leaves. Pour this tadka into your boiling dal from Step 4. Mix and boil for 2 more mins. till the moong sprouts are completely cooked and all the flavors mix in well.
Serve hot with chapatis or over hot steamed rice.
Hope you enjoyed this as much as we did!
Tips:
Generally this curry is made with a lot of oil. Once cooked, there is a layer of oil on top of the curry. This is the authentic way of having this curry. Personally, I can live without it. Moreover, a layer of oil on top of my curries is a total turn-off for me. But if you would like to indulge in the authentic experience, do feel free to increase the oil quantity in Step 5.
To quicken this recipe, while making your masala preparation, you can steam your moong upto 80% cooked and keep them ready for Step 4. Then you need to boil this curry for just 5 to 7 minutes.
Kokum gives this curry a very specific tangy coastal flavor. Tamarind makes this curry really dark and somehow results in a weird flavor. So replace kokum with lime juice for the tangy flavor, if you cannot get your hands on some kokum.
I do not over-sprout moong for curries. Feels like thread in my mouth when I eat them. Here is how I sprout them:
Day 1 (nighttime): Rinse the moong beans thoroughly. Keep them in a vessel with a lid. Keep the vessel in your oven (oven should not be turned on), which is the warmest place in your house. If you live in a hot weather place, you can just keep this vessel on your kitchen counter.
Day 2 (morning): Drain out the water. The moong beans should have plumped up now. Rinse again. They are ready to use at this stage.But if you have time to sprout them, which increases it's nutritional value, rinse the plumped up beans again. Close the lid and again place the pot in the oven (oven should not be turned on). This time, if you think your day is really cold, turn on your oven light. The heat from the light, should make the oven a warm and cosy place for your beans to sprout.
Day 2 (evening): Use. If you don't plan to use it right away, rinse the sprouts thoroughly. Do not over handle them, else the sprouts will break off. Place them in a zip lock bag or in an air tight container and put them in your refrigerator to halt the sprouting process. This stays good for upto 3 to 4 days in your refrigerator and upto a month in your freezer.
Thursday, March 29, 2012
Sunday, March 25, 2012
March 25, 2012
Sunday
Hummus
http://allrecipes.com/recipe/hummus-iii/
Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Pita bread
3 sliced tomatoes
1 cup kalamata olives
Directions
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. Serve with pita bread, sliced tomatoes and kalamata olives
Chicken kabob
(http://allrecipes.com/recipe/yummy-honey-chicken-kabobs/ )
Ingredients
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
Skewers
Directions
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Monday
Pizza rolls
http://www.seriouseats.com/recipes/2011/02/homemade-pizza-rolls-totinos-recipe.html
Ingredients yield: makes about 4 dozen, active time 1 hour 30 minutes, total time 2 hours 30 minutes
For the dough:
9 ounces (about 1 2/3 cups) bread flour
1 egg
1 teaspoon salt
1/2 cup water
For the filling:
1/2 pound Italian sausage, cooked, cooled, and finely diced
1/4 pound low-moisture mozzarella, finely diced
1/2 cup prepared pizza sauce
For frying:
1 quart peanut or canola oil
Procedures
1 Put bread flour and salt in bowl of food processor fitted with dough blade. Turn processor on and add egg. Then add water slowly,watching for dough to form ball (you might not need all the water). Continue processing until the dough is smooth and supple, about 15 seconds. Remove dough from food processor, form into flat disk. Wrap in plastic wrap and set aside to rest for one hour
2. While dough is resting, prepare filling. Combine sausage and cheese, and add enough tomato sauce to bind it well, but not so much that meat and cheese are swimming in sauce.
3. When you're ready to work the dough, set your pasta roller to thickest setting. Divide dough into 4 pieces. Send first piece through pasta roller at the thickest setting, fold in half, and send it through again. Continue folding and rolling until the dough is smooth and elastic. Then, set the pasta roller one notch smaller and roll the dough again. Roll again at setting 3 and finish at setting 4. Repeat with remaining three pieces of dough.
4. Lay pasta sheet on lightly floured surface and place 1 teaspoon of filling at 1 1/2 to 2 inch intervals along enter of dough.
5. Very lightly brush uncovered dough with water. Fold dough over filling, then press around the filling to seal rolls, taking care to press out as much air as possible from around the filling. With pastry cutter, pizza cutter, or knife, trim dough around rolls, staying close to filling, but leaving sufficient dough so there's a good seal all around. Individual rolls should be about 1 1/4 inches square. Save dough scraps. When you're done with all the sheets of pasta, you can re-roll all the scraps and continue making pizza rolls.
6. Before you fry, check the rolls to make sure all the edges are sealed tightly.
7. Pour oil into Dutch oven or wok and heat to 375°F. Place the rolls in oil in batches, being careful not to crowd pan, and fry until golden brown, flipping over to cook second side when bottom is browned, 2 to 3 minutes total. Remove from oil and place on paper towels to absorb extra oil. Serve immediately or chill and reheat in oven when you're ready to serve (8 minutes at 350°).
Watermelon salad
http://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe/index.html
Ingredients
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.
Tuesday
Ham and Cheese Sandwiches
http://busycooks.about.com/od/coldsandwichrecipes/r/hamcheesesandwi.htm
Ingredients:
1 lb. loaf sourdough bread, unsliced
1/2 cup butter, softened
1/4 cup honey dijon mustard
1 Tbsp. prepared horseradish
8 thin slices cooked ham
8 thin slices cooked chicken
16 thin slices Swiss cheese
1 green bell pepper, sliced into thin strips
1 yellow summer squash, thinly sliced
Preparation:
Slice loaf into 16 equal slices, cutting to but not through bottom of loaf. In a small bowl, combine butter, mustard and horseradish. Spread every other slice of the bread with this mixture, beginning with first slice, so the coated slices are facing each other. Imagine cutting the loaf to make sandwiches, and that will help you figure out which sides of the bread slices to coat. Fill the coated slices with one slice of ham, one slice of chicken, one slice of cheese and some of the green pepper and squash slices. Wrap well in plastic wrap and chill. To serve, cut between unfilled slices to form sandwiches. Serves with chips.
Another Cantaloupe Pickle
http://www.justfruitrecipes.com/fru-cant0004.html
4 lg Cantaloupes, peeled, seeded, quartered
Vinegar to cover
9 lb Brown sugar
Cinnamon, nutmeg, and cloves to taste
Cover cantaloupe pieces in vinegar. Let stand 24 hr. Measure the vinegar - keep all but 1 quart of it. Boil vinegar, with 3 lb sugar per quart of vinegar, and spices to taste. When it has boiled to a syrup, drop fruit in it and cook 30 - 40 min over low heat.
Wednesday
Taco soup
http://www.healthdiscovery.net/forums/showthread.php?55086-Taco-Soup-Variations
1lb Very Lean Ground Beef
1 lg Onion, chopped
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning Mix
1 cup Water
1 can Black Beans, rinsed
1 can Red Kidney Beans, rinsed
1 can Cannellini Beans, rinsed
1 can Whole Kernal Corn, drained
2 cans Mexican Stewed Tomatoes, keep liquid
Brown meat and onions, drain and rinse well. Mix water, ranch and taco seasonings into meat. Add all other ingredients. Simmer for 45 minutes. I like to serve this over rice or with tortilla chips.
Thursday
Easy ravioli bake
http://www.bettycrocker.com/recipes/easy-ravioli-bake/
Ingredients
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Directions
1. Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3. Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
Steamed Broccoli Recipe
http://simplyrecipes.com/recipes/steamed_broccoli/
Ingredients
1 bunch of broccoli
Many options here
Olive oil, butter, flax seed oil, or mayonnaise
Lemon zest or juice, balsamic vinegar
Toasted almonds, toasted sesame seeds
Method
1. Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.
2. Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.
Friday
Spicy Baked Green Bean Fries (with Meyer Lemon Aioli)
http://acozykitchen.com/spicy-baked-green-bean-fries/
Ingredients
Fries:
2 cups bread crumbs (or Pepperidge Farm Baked Natural crackers crushed)
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 pound French green beans, cleaned and trimmed
1/2 cup all-purpose flour
2 large eggs, beaten
Aioli:
1 meyer lemon, juiced and zested
1/2 shallot, minced
1 large egg yolk
1/4 teaspoon kosher salt
1/2 cup canola oil
Directions
1. Preheat oven to 375F. On a plate, mix bread crumbs with red pepper flakes and kosher salt. Dip green beans in flour, egg and then transfer to bread crumb mixture and coat evenly.
2. Place coated green beans on a baking sheet and bake for 15 minutes or until green beans are lightly golden brown.
3. Meanwhile, add lemon juice and zest, shallot, egg yolk and salt to a blender. As blender is running, slowly drizzle canola oil into the mixture. It will thicken as it emulsifies. Salt to taste and transfer to a ramekin.
Sloppy Joes
http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Saturday
Baingan bharta
http://www.sanjeevkapoor.com/baingan-bharta.aspx
Ingredients
Eggplant 2lbs
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 3 medium
Ginger 2 inch piece
Green chillies, chopped 2 (jalapenos or serranos)
Red pepper powder 2 teaspoons
Salt to taste
Tomatoes, chopped 4 large
Fresh coriander leaves, chopped 1 1/2 tablespoons
Cooked white rice
Method
Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a pan. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red pepper powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot with rice.
Hummus
http://allrecipes.com/recipe/hummus-iii/
Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Pita bread
3 sliced tomatoes
1 cup kalamata olives
Directions
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. Serve with pita bread, sliced tomatoes and kalamata olives
Chicken kabob
(http://allrecipes.com/recipe/yummy-honey-chicken-kabobs/ )
Ingredients
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
Skewers
Directions
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Monday
Pizza rolls
http://www.seriouseats.com/recipes/2011/02/homemade-pizza-rolls-totinos-recipe.html
Ingredients yield: makes about 4 dozen, active time 1 hour 30 minutes, total time 2 hours 30 minutes
For the dough:
9 ounces (about 1 2/3 cups) bread flour
1 egg
1 teaspoon salt
1/2 cup water
For the filling:
1/2 pound Italian sausage, cooked, cooled, and finely diced
1/4 pound low-moisture mozzarella, finely diced
1/2 cup prepared pizza sauce
For frying:
1 quart peanut or canola oil
Procedures
1 Put bread flour and salt in bowl of food processor fitted with dough blade. Turn processor on and add egg. Then add water slowly,watching for dough to form ball (you might not need all the water). Continue processing until the dough is smooth and supple, about 15 seconds. Remove dough from food processor, form into flat disk. Wrap in plastic wrap and set aside to rest for one hour
2. While dough is resting, prepare filling. Combine sausage and cheese, and add enough tomato sauce to bind it well, but not so much that meat and cheese are swimming in sauce.
3. When you're ready to work the dough, set your pasta roller to thickest setting. Divide dough into 4 pieces. Send first piece through pasta roller at the thickest setting, fold in half, and send it through again. Continue folding and rolling until the dough is smooth and elastic. Then, set the pasta roller one notch smaller and roll the dough again. Roll again at setting 3 and finish at setting 4. Repeat with remaining three pieces of dough.
4. Lay pasta sheet on lightly floured surface and place 1 teaspoon of filling at 1 1/2 to 2 inch intervals along enter of dough.
5. Very lightly brush uncovered dough with water. Fold dough over filling, then press around the filling to seal rolls, taking care to press out as much air as possible from around the filling. With pastry cutter, pizza cutter, or knife, trim dough around rolls, staying close to filling, but leaving sufficient dough so there's a good seal all around. Individual rolls should be about 1 1/4 inches square. Save dough scraps. When you're done with all the sheets of pasta, you can re-roll all the scraps and continue making pizza rolls.
6. Before you fry, check the rolls to make sure all the edges are sealed tightly.
7. Pour oil into Dutch oven or wok and heat to 375°F. Place the rolls in oil in batches, being careful not to crowd pan, and fry until golden brown, flipping over to cook second side when bottom is browned, 2 to 3 minutes total. Remove from oil and place on paper towels to absorb extra oil. Serve immediately or chill and reheat in oven when you're ready to serve (8 minutes at 350°).
Watermelon salad
http://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe/index.html
Ingredients
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.
Tuesday
Ham and Cheese Sandwiches
http://busycooks.about.com/od/coldsandwichrecipes/r/hamcheesesandwi.htm
Ingredients:
1 lb. loaf sourdough bread, unsliced
1/2 cup butter, softened
1/4 cup honey dijon mustard
1 Tbsp. prepared horseradish
8 thin slices cooked ham
8 thin slices cooked chicken
16 thin slices Swiss cheese
1 green bell pepper, sliced into thin strips
1 yellow summer squash, thinly sliced
Preparation:
Slice loaf into 16 equal slices, cutting to but not through bottom of loaf. In a small bowl, combine butter, mustard and horseradish. Spread every other slice of the bread with this mixture, beginning with first slice, so the coated slices are facing each other. Imagine cutting the loaf to make sandwiches, and that will help you figure out which sides of the bread slices to coat. Fill the coated slices with one slice of ham, one slice of chicken, one slice of cheese and some of the green pepper and squash slices. Wrap well in plastic wrap and chill. To serve, cut between unfilled slices to form sandwiches. Serves with chips.
Another Cantaloupe Pickle
http://www.justfruitrecipes.com/fru-cant0004.html
4 lg Cantaloupes, peeled, seeded, quartered
Vinegar to cover
9 lb Brown sugar
Cinnamon, nutmeg, and cloves to taste
Cover cantaloupe pieces in vinegar. Let stand 24 hr. Measure the vinegar - keep all but 1 quart of it. Boil vinegar, with 3 lb sugar per quart of vinegar, and spices to taste. When it has boiled to a syrup, drop fruit in it and cook 30 - 40 min over low heat.
Wednesday
Taco soup
http://www.healthdiscovery.net/forums/showthread.php?55086-Taco-Soup-Variations
1lb Very Lean Ground Beef
1 lg Onion, chopped
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning Mix
1 cup Water
1 can Black Beans, rinsed
1 can Red Kidney Beans, rinsed
1 can Cannellini Beans, rinsed
1 can Whole Kernal Corn, drained
2 cans Mexican Stewed Tomatoes, keep liquid
Brown meat and onions, drain and rinse well. Mix water, ranch and taco seasonings into meat. Add all other ingredients. Simmer for 45 minutes. I like to serve this over rice or with tortilla chips.
Thursday
Easy ravioli bake
http://www.bettycrocker.com/recipes/easy-ravioli-bake/
Ingredients
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Directions
1. Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3. Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
Steamed Broccoli Recipe
http://simplyrecipes.com/recipes/steamed_broccoli/
Ingredients
1 bunch of broccoli
Many options here
Olive oil, butter, flax seed oil, or mayonnaise
Lemon zest or juice, balsamic vinegar
Toasted almonds, toasted sesame seeds
Method
1. Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.
2. Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.
Friday
Spicy Baked Green Bean Fries (with Meyer Lemon Aioli)
http://acozykitchen.com/spicy-baked-green-bean-fries/
Ingredients
Fries:
2 cups bread crumbs (or Pepperidge Farm Baked Natural crackers crushed)
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 pound French green beans, cleaned and trimmed
1/2 cup all-purpose flour
2 large eggs, beaten
Aioli:
1 meyer lemon, juiced and zested
1/2 shallot, minced
1 large egg yolk
1/4 teaspoon kosher salt
1/2 cup canola oil
Directions
1. Preheat oven to 375F. On a plate, mix bread crumbs with red pepper flakes and kosher salt. Dip green beans in flour, egg and then transfer to bread crumb mixture and coat evenly.
2. Place coated green beans on a baking sheet and bake for 15 minutes or until green beans are lightly golden brown.
3. Meanwhile, add lemon juice and zest, shallot, egg yolk and salt to a blender. As blender is running, slowly drizzle canola oil into the mixture. It will thicken as it emulsifies. Salt to taste and transfer to a ramekin.
Sloppy Joes
http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Saturday
Baingan bharta
http://www.sanjeevkapoor.com/baingan-bharta.aspx
Ingredients
Eggplant 2lbs
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 3 medium
Ginger 2 inch piece
Green chillies, chopped 2 (jalapenos or serranos)
Red pepper powder 2 teaspoons
Salt to taste
Tomatoes, chopped 4 large
Fresh coriander leaves, chopped 1 1/2 tablespoons
Cooked white rice
Method
Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a pan. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red pepper powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot with rice.
Thursday, March 15, 2012
March 18, 2012
Sunday
Cuban sandwich
http://allrecipes.com/recipe/cuban-midnight-sandwich/
Ingredients
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1/2 pound thinly sliced deli turkey meat
1/2 pound thinly sliced cooked ham
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle slices
1/2 cup olive oil
Cantaloupe
Directions
1. In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
2. Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally. Serve with chopped cantaloupe.
Monday
Veggie pizza
http://allrecipes.com/recipe/pesto-pizza-2
Ingredients
1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
3. Bake for 8 to 10 minutes, or until cheese is melted and browned. English Cucumbers
Dilly Cucumber Salad
http://allrecipes.com/recipe/dilly-cucumber-salad/
Ingredients
1 cup sugar
1 cup white vinegar
1/2 cup water
1 tablespoon snipped fresh dill
2 teaspoons salt
4 medium cucumbers, thinly sliced
1/3 cup sour cream
Directions
1. In a saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat. Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover and refrigerate overnight.
2. Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.
Tuesday
Steak stir fry
http://allrecipes.com/recipe/steak-stir-fry/
Ingredients
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions cut into 1-inch pieces
Directions
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
2. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
Egg fried rice
http://allrecipes.com/recipe/egg-fried-rice/
Ingredients
1 cup water
1/2 teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
1/2 onion, finely chopped
1/2 cup green beans
1 egg, lightly beaten
1/4 teaspoon ground black pepper
Directions
1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Sauté onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.
Wednesday
Greek chicken
http://allrecipes.com/recipe/greek-style-garlic-chicken-breast/
Ingredients
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
Directions
1. Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
2. Preheat grill for medium heat, and lightly oil grate.
3. Cook chicken on grill until meat is no longer pink and juices run clear.
Mediterranean Quinoa
http://allrecipes.com/Recipe/Mediterranean-Quinoa/Detail.aspx
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 cloves garlic, crushed
3/4 cup uncooked quinoa
4 cups vegetable broth or stock
1 tablespoon tomato puree
3 tomatoes - peeled, seeded and chopped
Italian seasoning to taste
Directions
1. Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Thursday
Meatloaf
http://allrecipes.com/recipe/brown-sugar-meatloaf/
Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.
Dill carrots
http://allrecipes.com/recipe/maple-dill-carrots
Ingredients
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Tomato salad
http://allrecipes.com/recipe/cherry-tomato-salad/
Ingredients
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
Directions
1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Friday
Chicken salad
http://allrecipes.com/recipe/fruity-curry-chicken-salad/
Ingredients
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
Chips
Croissants
Directions
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve over croissants with chips.
Saturday
Pav Bhaaji (Spicy Medley Of Vegetables Served With Buns)
http://www.mumbai-masala.com/snacks/pav_bhaaji.html
Ingredients
300gm cauliflower,
1 1/2 cups green peas,
3 medium sized potatoes,
6 red riped tomatoes,
4 big (or 10 small) garlic cloves,
1/2 inch gingerroot,
1 1/2 tbsp pav bhaaji masala
Green peppers 3 big (or 5 medium sized),
Chili powder as per your taste,
Salt to taste,
Red onion
Dinner rolls
Butter,
Cilantro,
Method
1. Finely chop all the vegetables except tomatoes. Combine cauliflower, peas, potatoes and some water.
2. Pressure cook vegetables until soft and mushy.
3. Purée tomatoes with half of the chili powder.
4. Now crush ginger-garlic and boil them with 1 cup water. Strain the stock and dissolve chili powder and pav bhaaji masala into it. Set the stock aside. (instead of discarding the ginger-garlic, you may reuse them in other recipes like curries or dals)
Alternatively crushed ginger-garlic can be directly used in the recipe. However above mentioned method gives nice mild flavor of ginger-garlic to the curry.
5. In a pan, melt 2 tbsp butter. Add finely chopped green peppers and sauté until peppers change color and turn soft. Then add boiled vegetables. Mash the vegetables with a masher until vegetables are completely blended yet the mixture remains coarse.
6. Add tomato pureé, ginger-garlic stock and salt. Add water for desired consitency. Make sure that the curry is neither too watery nor too thick.
7. Bring the curry to a boil, turn the heat to low and continue simmering for 15 minutes. (At this stage you may add more chili powder or pav bhaaji masala if needed).
8. Add some butter again. (this step is optional)
9. Meanwhile, give slits to the buns keeping the base intact. On a heated griddle, melt some butter. Arrange the buns on the griddle. Toast both the sides as well as the inner surfaces of buns with generous amount of butter.
10. Serve curry and pavs (buns) with finely chopped red onion and chopped cilantro/coriander leaves on the side. Besides, don't forget a lemon wedge.
11. Masala onion(optional): Heat some butter, Sprinkle a pinch of pav bhaaji masala and salt. Put the chopped onions, lemon juice and mix. Serve this masala onion with pav bhaaji.
12. Masala pav (optional): Add some pav bhaaji masala, chili powder and salt to the softened butter and mix well. Heat the griddle and apply the butter all over. Toast buns from outer and inner sides in such a way that they get coated completely with the spiced butter. Serve them with hot bhaaji.
Tips and Variations:
1) Use butter generously in this recipe.
2) If you prefer the buns to be buttery and soft (restaurant style) but not crunchy, melt generous amount of butter on the heated griddle, just lightly rub the buns over hot griddle.
3) Add 1 tsp kasuri methi (dried fenugreek) to the curry for another interesting flavor.
4) Try finely chopped green beans in this recipe.
5) Lighter Version: Use 1 tbsp oil instead of butter while making the curry. Roast buns without addition of butter or simply heat them in a preheated oven until crisp. You may use any whole grain bread instead of the regular buns. Carb watchers may skip potatoes and green peas.
Cuban sandwich
http://allrecipes.com/recipe/cuban-midnight-sandwich/
Ingredients
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1/2 pound thinly sliced deli turkey meat
1/2 pound thinly sliced cooked ham
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle slices
1/2 cup olive oil
Cantaloupe
Directions
1. In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
2. Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally. Serve with chopped cantaloupe.
Monday
Veggie pizza
http://allrecipes.com/recipe/pesto-pizza-2
Ingredients
1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
3. Bake for 8 to 10 minutes, or until cheese is melted and browned. English Cucumbers
Dilly Cucumber Salad
http://allrecipes.com/recipe/dilly-cucumber-salad/
Ingredients
1 cup sugar
1 cup white vinegar
1/2 cup water
1 tablespoon snipped fresh dill
2 teaspoons salt
4 medium cucumbers, thinly sliced
1/3 cup sour cream
Directions
1. In a saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat. Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover and refrigerate overnight.
2. Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.
Tuesday
Steak stir fry
http://allrecipes.com/recipe/steak-stir-fry/
Ingredients
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions cut into 1-inch pieces
Directions
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
2. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
Egg fried rice
http://allrecipes.com/recipe/egg-fried-rice/
Ingredients
1 cup water
1/2 teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
1/2 onion, finely chopped
1/2 cup green beans
1 egg, lightly beaten
1/4 teaspoon ground black pepper
Directions
1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Sauté onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.
Wednesday
Greek chicken
http://allrecipes.com/recipe/greek-style-garlic-chicken-breast/
Ingredients
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
Directions
1. Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
2. Preheat grill for medium heat, and lightly oil grate.
3. Cook chicken on grill until meat is no longer pink and juices run clear.
Mediterranean Quinoa
http://allrecipes.com/Recipe/Mediterranean-Quinoa/Detail.aspx
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 cloves garlic, crushed
3/4 cup uncooked quinoa
4 cups vegetable broth or stock
1 tablespoon tomato puree
3 tomatoes - peeled, seeded and chopped
Italian seasoning to taste
Directions
1. Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Thursday
Meatloaf
http://allrecipes.com/recipe/brown-sugar-meatloaf/
Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.
Dill carrots
http://allrecipes.com/recipe/maple-dill-carrots
Ingredients
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Tomato salad
http://allrecipes.com/recipe/cherry-tomato-salad/
Ingredients
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
Directions
1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Friday
Chicken salad
http://allrecipes.com/recipe/fruity-curry-chicken-salad/
Ingredients
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
Chips
Croissants
Directions
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve over croissants with chips.
Saturday
Pav Bhaaji (Spicy Medley Of Vegetables Served With Buns)
http://www.mumbai-masala.com/snacks/pav_bhaaji.html
Ingredients
300gm cauliflower,
1 1/2 cups green peas,
3 medium sized potatoes,
6 red riped tomatoes,
4 big (or 10 small) garlic cloves,
1/2 inch gingerroot,
1 1/2 tbsp pav bhaaji masala
Green peppers 3 big (or 5 medium sized),
Chili powder as per your taste,
Salt to taste,
Red onion
Dinner rolls
Butter,
Cilantro,
Method
1. Finely chop all the vegetables except tomatoes. Combine cauliflower, peas, potatoes and some water.
2. Pressure cook vegetables until soft and mushy.
3. Purée tomatoes with half of the chili powder.
4. Now crush ginger-garlic and boil them with 1 cup water. Strain the stock and dissolve chili powder and pav bhaaji masala into it. Set the stock aside. (instead of discarding the ginger-garlic, you may reuse them in other recipes like curries or dals)
Alternatively crushed ginger-garlic can be directly used in the recipe. However above mentioned method gives nice mild flavor of ginger-garlic to the curry.
5. In a pan, melt 2 tbsp butter. Add finely chopped green peppers and sauté until peppers change color and turn soft. Then add boiled vegetables. Mash the vegetables with a masher until vegetables are completely blended yet the mixture remains coarse.
6. Add tomato pureé, ginger-garlic stock and salt. Add water for desired consitency. Make sure that the curry is neither too watery nor too thick.
7. Bring the curry to a boil, turn the heat to low and continue simmering for 15 minutes. (At this stage you may add more chili powder or pav bhaaji masala if needed).
8. Add some butter again. (this step is optional)
9. Meanwhile, give slits to the buns keeping the base intact. On a heated griddle, melt some butter. Arrange the buns on the griddle. Toast both the sides as well as the inner surfaces of buns with generous amount of butter.
10. Serve curry and pavs (buns) with finely chopped red onion and chopped cilantro/coriander leaves on the side. Besides, don't forget a lemon wedge.
11. Masala onion(optional): Heat some butter, Sprinkle a pinch of pav bhaaji masala and salt. Put the chopped onions, lemon juice and mix. Serve this masala onion with pav bhaaji.
12. Masala pav (optional): Add some pav bhaaji masala, chili powder and salt to the softened butter and mix well. Heat the griddle and apply the butter all over. Toast buns from outer and inner sides in such a way that they get coated completely with the spiced butter. Serve them with hot bhaaji.
Tips and Variations:
1) Use butter generously in this recipe.
2) If you prefer the buns to be buttery and soft (restaurant style) but not crunchy, melt generous amount of butter on the heated griddle, just lightly rub the buns over hot griddle.
3) Add 1 tsp kasuri methi (dried fenugreek) to the curry for another interesting flavor.
4) Try finely chopped green beans in this recipe.
5) Lighter Version: Use 1 tbsp oil instead of butter while making the curry. Roast buns without addition of butter or simply heat them in a preheated oven until crisp. You may use any whole grain bread instead of the regular buns. Carb watchers may skip potatoes and green peas.
Thursday, March 8, 2012
March 11, 2012
Sunday
Eggplant and parmesan sandwiches
http://allrecipes.com/recipe/eggplant-and-pepper-parmesan-sandwiches/detail.aspx
Ingredients
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Chips
Directions
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves. Serve with chips.
Monday
Green bean and sausage soup
http://sites.google.com/site/monicasallen/germanbeanandsausagesoup
Ingredients
2 tsp. oil
1 onion, chopped
2 cups cup carrots, sliced
2 cups cup potato, peeled, cubed
2 Tbs. parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
2.5 cups beef stock
14 ounces smoked turkey kielbasa, cut into 1/2 inch slices
15 ounces canned Great Northern beans, undrained
15 ounces canned cut green beans, undrained
Method
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Add sausage and beans. Cook until thoroughly heated. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender. (you can also dunk all this in the slow pot if you like and cook overnight)
Tuesday
Garlic Chicken
http://allrecipes.com/recipe/garlic-chicken
Ingredients
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Yellow rice
http://www.foodnetwork.com/recipes/emeril-lagasse/yellow-rice-recipe/index.html
Ingredients
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
Pinch cinnamon
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
1 1/2 cups long grain or basmati rice
2 tablespoons sliced scallions
Directions
In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.
Al's Sufferin' Succotash
http://allrecipes.com/Recipe/Als-Sufferin-Succotash/Detail.aspx
Ingredients
1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)
Directions
In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Wednesday
Corned beef and cabbage
http://sites.google.com/site/monicasallen/cornedbeefandcabbage
Ingredients
1 head of cabbage (quartered)
1 lb of baby carrots (optional)
3-4 lbs of corned beef (unsalted and not seasoned)
2 cups of water
2-3 tbsp pickling spice
Method
Add beef, water and pickling spice to the crockpot/slow cooker. If you do not have a slowpot, put it in a covered pot in the oven at 350 F till the meat looks cooked (usually takes at least 2 hours). After the meat is done, drain the water and boil the cabbage and carrots till tender. Do not overcook.
Thursday
Thai curry
http://sites.google.com/site/monicasallen/thaichickencurry
Ingredients
1 lb chicken or pork
1 lb stir fry vegetable mix
1 onion, chopped
Panang curry paste (4oz.) (I like Maesri brand)
2 cans of Coconut milk(13.5oz.)
Directions
Heat curry paste. Do not add oil or salt unless necessary. Add meat and onion. Sauté till the meat is no longer pink. Add coconut milk and cover and heat till boiling. Add stir fry mix and heat through. Do not overcook, the vegetables should be crisp. Top with fresh julienned basil if you want.
Egg fried rice
Ingredients
3 cups cooked white rice (use a long grain rice like Jasmine or Basmati)
4 eggs
1 bunch of green onions (chopped)
1 Serrano pepper or jalapeno, chopped (optional, adds heat)
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp soy sauce
Directions
Heat oil in a wok for medium heat. Add the white portion of the onions and the pepper and sauté for 2 minutes. Add egg and scramble with salt and pepper. Now add the rice and stir till well mixed with the eggs. Add soy sauce, adjust for taste. Add the green part of the onions. Mix well. Cover and cook for 5 minutes on low heat.
Friday
Tangy Cucumber Salad
http://allrecipes.com/recipe/tangy-cucumber-salad/
Ingredients
2 small cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
dash cayenne pepper
Directions
Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.
Crab Quiche
http://allrecipes.com/recipe/crab-quiche-2/
Ingredients
1 (9 inch) unbaked pastry shell
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter or margarine
3 eggs
1 1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped
Directions
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
2. Reduce heat to 375 degrees F. In a skillet, saute red pepper and onions in butter until tender. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
Saturday
Goan fish curry
http://www.goaholidayhomes.com/recipes/115/traditional-fish-curry/
Ingredients :
6 slices fish or 1 cup prawns (peeled de-veined)
Salt to taste
4 green chillies or peppers, de-seeded
1 medium onion, sliced
2 cups grated coconut (tightly packed)
1 tbsp coriander seeds
1 ½ tsp cumin seeds
6 cloves garlic
8 red, dried chillies or peppers
4 peppercorns
½ inch piece ginger
½ tsp turmeric powder
1 tbsp tamarind pulp
3 cups warm water
Preparation :
Wash, clean and pat dry prawns or fish. Mix it with the salt, chillies or peppers and onion. Keep aside. Combine all the rest of the ingredients, except the tamarind pulp, and make into 2 lots, putting each lot into the blender or grinder in turn, and extracting the spiced coconut milk by putting it through a sieve.
When you have squeezed out every drop of liquid from the ground coconut mixture, add another half cup of warm water to the coconut mixture and put it into the blender or mixer once more, then through the sieve, so that all the milk has been extracted. Now put the coconut extract into a deep pan on a medium heat and stir cook for 30 minutes, till the sauce becomes thick. Add the marinated prawns or fish and the tamarind pulp to the boiling sauce. Stir cook, adding more salt if necessary. When the fish curry is reduced to half its quantity, remove the curry and put it into a serving dish.
Eggplant and parmesan sandwiches
http://allrecipes.com/recipe/eggplant-and-pepper-parmesan-sandwiches/detail.aspx
Ingredients
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Chips
Directions
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves. Serve with chips.
Monday
Green bean and sausage soup
http://sites.google.com/site/monicasallen/germanbeanandsausagesoup
Ingredients
2 tsp. oil
1 onion, chopped
2 cups cup carrots, sliced
2 cups cup potato, peeled, cubed
2 Tbs. parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
2.5 cups beef stock
14 ounces smoked turkey kielbasa, cut into 1/2 inch slices
15 ounces canned Great Northern beans, undrained
15 ounces canned cut green beans, undrained
Method
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Add sausage and beans. Cook until thoroughly heated. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender. (you can also dunk all this in the slow pot if you like and cook overnight)
Tuesday
Garlic Chicken
http://allrecipes.com/recipe/garlic-chicken
Ingredients
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Yellow rice
http://www.foodnetwork.com/recipes/emeril-lagasse/yellow-rice-recipe/index.html
Ingredients
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
Pinch cinnamon
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
1 1/2 cups long grain or basmati rice
2 tablespoons sliced scallions
Directions
In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.
Al's Sufferin' Succotash
http://allrecipes.com/Recipe/Als-Sufferin-Succotash/Detail.aspx
Ingredients
1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)
Directions
In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Wednesday
Corned beef and cabbage
http://sites.google.com/site/monicasallen/cornedbeefandcabbage
Ingredients
1 head of cabbage (quartered)
1 lb of baby carrots (optional)
3-4 lbs of corned beef (unsalted and not seasoned)
2 cups of water
2-3 tbsp pickling spice
Method
Add beef, water and pickling spice to the crockpot/slow cooker. If you do not have a slowpot, put it in a covered pot in the oven at 350 F till the meat looks cooked (usually takes at least 2 hours). After the meat is done, drain the water and boil the cabbage and carrots till tender. Do not overcook.
Thursday
Thai curry
http://sites.google.com/site/monicasallen/thaichickencurry
Ingredients
1 lb chicken or pork
1 lb stir fry vegetable mix
1 onion, chopped
Panang curry paste (4oz.) (I like Maesri brand)
2 cans of Coconut milk(13.5oz.)
Directions
Heat curry paste. Do not add oil or salt unless necessary. Add meat and onion. Sauté till the meat is no longer pink. Add coconut milk and cover and heat till boiling. Add stir fry mix and heat through. Do not overcook, the vegetables should be crisp. Top with fresh julienned basil if you want.
Egg fried rice
Ingredients
3 cups cooked white rice (use a long grain rice like Jasmine or Basmati)
4 eggs
1 bunch of green onions (chopped)
1 Serrano pepper or jalapeno, chopped (optional, adds heat)
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp soy sauce
Directions
Heat oil in a wok for medium heat. Add the white portion of the onions and the pepper and sauté for 2 minutes. Add egg and scramble with salt and pepper. Now add the rice and stir till well mixed with the eggs. Add soy sauce, adjust for taste. Add the green part of the onions. Mix well. Cover and cook for 5 minutes on low heat.
Friday
Tangy Cucumber Salad
http://allrecipes.com/recipe/tangy-cucumber-salad/
Ingredients
2 small cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
dash cayenne pepper
Directions
Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.
Crab Quiche
http://allrecipes.com/recipe/crab-quiche-2/
Ingredients
1 (9 inch) unbaked pastry shell
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter or margarine
3 eggs
1 1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped
Directions
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
2. Reduce heat to 375 degrees F. In a skillet, saute red pepper and onions in butter until tender. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
Saturday
Goan fish curry
http://www.goaholidayhomes.com/recipes/115/traditional-fish-curry/
Ingredients :
6 slices fish or 1 cup prawns (peeled de-veined)
Salt to taste
4 green chillies or peppers, de-seeded
1 medium onion, sliced
2 cups grated coconut (tightly packed)
1 tbsp coriander seeds
1 ½ tsp cumin seeds
6 cloves garlic
8 red, dried chillies or peppers
4 peppercorns
½ inch piece ginger
½ tsp turmeric powder
1 tbsp tamarind pulp
3 cups warm water
Preparation :
Wash, clean and pat dry prawns or fish. Mix it with the salt, chillies or peppers and onion. Keep aside. Combine all the rest of the ingredients, except the tamarind pulp, and make into 2 lots, putting each lot into the blender or grinder in turn, and extracting the spiced coconut milk by putting it through a sieve.
When you have squeezed out every drop of liquid from the ground coconut mixture, add another half cup of warm water to the coconut mixture and put it into the blender or mixer once more, then through the sieve, so that all the milk has been extracted. Now put the coconut extract into a deep pan on a medium heat and stir cook for 30 minutes, till the sauce becomes thick. Add the marinated prawns or fish and the tamarind pulp to the boiling sauce. Stir cook, adding more salt if necessary. When the fish curry is reduced to half its quantity, remove the curry and put it into a serving dish.
Thursday, March 1, 2012
March 4, 2012
Sunday
Cheesy Tuna Melts
(http://allrecipes.com/recipe/cheesy-tuna-melts/ )
Ingredients
1 (6 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese
Chips
Directions
1. Preheat oven to broil.
2. In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
3. Broil until cheese is melted, about 3 to 5 minutes and serve with chips
Monday
Tex-Mex Turkey Soup
(http://allrecipes.com/recipe/tex-mex-turkey-soup/ )
Ingredients
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream
Directions
1. Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
2. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Tuesday
Marinated Spicy Pork Chops
(http://allrecipes.com/recipe/marinated-spicy-pork-chops/ )
Ingredients
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops
Directions
1. In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
2. Preheat an outdoor grill for high heat.
3. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).
Red Bean Salad
(http://www.foodnetwork.com/recipes/rachael-ray/red-bean-salad-recipe/index.html )
Ingredients
2 (15-ounce) cans dark red kidney beans, rinsed and drained well
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper
Directions
Combine all ingredients in a medium bowl and toss well; adjust seasonings.
Onion Rice
(http://allrecipes.com/recipe/onion-rice/)
Ingredients
1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth
Directions
Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Wednesday
Potato salad
(http://allrecipes.com/recipe/mamas-potato-salad/ )
Ingredients
5 pounds potatoes, peeled and cubed
2 cups mayonnaise
1/2 cup yellow mustard
1 cup chopped onion
2 tablespoons prepared horseradish
Sea salt to taste
8 hard-cooked eggs, chopped
3 dill pickles, chopped (optional)
Freshly ground black pepper to taste
Directions
1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
2. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
3. Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
Asparagus with Garlic and Onions
(http://allrecipes.com/recipe/asparagus-with-garlic-and-onions/ )
Ingredients
1/4 cup water
1/2 pound fresh asparagus, trimmed
1/2 cup diced white onion
3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced
Directions
1. Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
2. When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.
Baked Buffalo Wings
(http://allrecipes.com/recipe/baked-buffalo-wings )
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
Directions
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Thursday
Tomato Zucchini Casserole
(http://allrecipes.com/recipe/tomato-zucchini-casserole )
Ingredients
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Pork Tenderloin with Seasoned Rub
(http://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe/index.html )
Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic
Directions
Preheat the oven to 450 degrees F. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Friday
Tomato tossed salad
http://allrecipes.com/recipe/tomato-tossed-salad/
Ingredients
6 cups shredded lettuce
2 medium tomatoes, cut into wedges
1/4 cup oil and vinegar salad dressing
1 teaspoon snipped chives
1/4 teaspoon dried thyme
Directions
1. Place lettuce and tomatoes in a salad bowl. Combine salad dressing, chives and thyme; drizzle over salad and toss gently.
Potato-Topped Chili Loaf
(http://allrecipes.com/recipe/potato-topped-chili-loaf/ )
Ingredients
3/4 cup diced onion
1/3 cup saltine crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
1/2 teaspoon salt
1 1/2 pounds ground beef
TOPPING:
3 cups hot mashed potatoes (prepared with milk and butter)
1 (11 ounce) can Mexicorn, drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1/4 cup thinly sliced green onions
1 cup shredded Cheddar or taco cheese, divided
Directions
1. Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375 degrees F for 25 minutes or until no longer pink; drain.
2. Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.
Saturday
Chicken chettinad
(http://bakasoor.blogspot.com/search/label/Non-Veg )
Ingredients:
750 gms boneless chicken, cut into bite size pieces
1 tsp mustard seeds
1.5 tsp cumin seeds
2 inch cinnamon sticks
4 black peppercorns
3 green cardamoms
4 - 5 cloves
2 bay leaves
1 tsp ginger garlic paste
1 large onion, finely chopped
2 tomatoes, finely chopped
3 green chillies, finely chopped
15 curry leaves
2 tsp coriander powder
1 tsp red chilly powder
1 tsp cumin powder
1 tsp black pepper powder
Salt to taste
Coriander to decorate
Method:
Step 1 : Heat oil in a pan. When hot, add the cinnamon sticks, cloves, black peppercorns, bay leaves and green cardamoms. Immediately add the mustard seeds. When they splutter, add the cumin seeds and saute for a few seconds till they turn brown.
Step 2 : Add turmeric powder. Stir for a few seconds and add the onion. Do not let the turmeric turn brown. Saute the onions till they turn brown. Add the ginger garlic paste, green chillies and curry leaves. Stir well, till the ginger garlic paste looses its raw smell. Add tomatoes, red chilly powder, coriander powder and cumin powder. Stir well. Cook till the tomatoes are completely broken down and cooked and oil starts to leave the mixture.
Step 3 : Add the cut chicken and mix well for 5 mins. Cover and cook for 8 - 10 mins or till the chicken is cooked. Stir occasionally. Add 3/4 cup of water just in case the dish seems too dry. You do not want to make it runny. Just a thick gravy. Add black pepper powder and mix everything once. Decorate it with coriander leaves.
Serve hot, with any bread or with rice.
Cheesy Tuna Melts
(http://allrecipes.com/recipe/cheesy-tuna-melts/ )
Ingredients
1 (6 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese
Chips
Directions
1. Preheat oven to broil.
2. In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
3. Broil until cheese is melted, about 3 to 5 minutes and serve with chips
Monday
Tex-Mex Turkey Soup
(http://allrecipes.com/recipe/tex-mex-turkey-soup/ )
Ingredients
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream
Directions
1. Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
2. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Tuesday
Marinated Spicy Pork Chops
(http://allrecipes.com/recipe/marinated-spicy-pork-chops/ )
Ingredients
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops
Directions
1. In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
2. Preheat an outdoor grill for high heat.
3. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).
Red Bean Salad
(http://www.foodnetwork.com/recipes/rachael-ray/red-bean-salad-recipe/index.html )
Ingredients
2 (15-ounce) cans dark red kidney beans, rinsed and drained well
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper
Directions
Combine all ingredients in a medium bowl and toss well; adjust seasonings.
Onion Rice
(http://allrecipes.com/recipe/onion-rice/)
Ingredients
1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth
Directions
Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Wednesday
Potato salad
(http://allrecipes.com/recipe/mamas-potato-salad/ )
Ingredients
5 pounds potatoes, peeled and cubed
2 cups mayonnaise
1/2 cup yellow mustard
1 cup chopped onion
2 tablespoons prepared horseradish
Sea salt to taste
8 hard-cooked eggs, chopped
3 dill pickles, chopped (optional)
Freshly ground black pepper to taste
Directions
1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
2. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
3. Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
Asparagus with Garlic and Onions
(http://allrecipes.com/recipe/asparagus-with-garlic-and-onions/ )
Ingredients
1/4 cup water
1/2 pound fresh asparagus, trimmed
1/2 cup diced white onion
3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced
Directions
1. Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
2. When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.
Baked Buffalo Wings
(http://allrecipes.com/recipe/baked-buffalo-wings )
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
Directions
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Thursday
Tomato Zucchini Casserole
(http://allrecipes.com/recipe/tomato-zucchini-casserole )
Ingredients
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Pork Tenderloin with Seasoned Rub
(http://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe/index.html )
Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic
Directions
Preheat the oven to 450 degrees F. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Friday
Tomato tossed salad
http://allrecipes.com/recipe/tomato-tossed-salad/
Ingredients
6 cups shredded lettuce
2 medium tomatoes, cut into wedges
1/4 cup oil and vinegar salad dressing
1 teaspoon snipped chives
1/4 teaspoon dried thyme
Directions
1. Place lettuce and tomatoes in a salad bowl. Combine salad dressing, chives and thyme; drizzle over salad and toss gently.
Potato-Topped Chili Loaf
(http://allrecipes.com/recipe/potato-topped-chili-loaf/ )
Ingredients
3/4 cup diced onion
1/3 cup saltine crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
1/2 teaspoon salt
1 1/2 pounds ground beef
TOPPING:
3 cups hot mashed potatoes (prepared with milk and butter)
1 (11 ounce) can Mexicorn, drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1/4 cup thinly sliced green onions
1 cup shredded Cheddar or taco cheese, divided
Directions
1. Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375 degrees F for 25 minutes or until no longer pink; drain.
2. Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.
Saturday
Chicken chettinad
(http://bakasoor.blogspot.com/search/label/Non-Veg )
Ingredients:
750 gms boneless chicken, cut into bite size pieces
1 tsp mustard seeds
1.5 tsp cumin seeds
2 inch cinnamon sticks
4 black peppercorns
3 green cardamoms
4 - 5 cloves
2 bay leaves
1 tsp ginger garlic paste
1 large onion, finely chopped
2 tomatoes, finely chopped
3 green chillies, finely chopped
15 curry leaves
2 tsp coriander powder
1 tsp red chilly powder
1 tsp cumin powder
1 tsp black pepper powder
Salt to taste
Coriander to decorate
Method:
Step 1 : Heat oil in a pan. When hot, add the cinnamon sticks, cloves, black peppercorns, bay leaves and green cardamoms. Immediately add the mustard seeds. When they splutter, add the cumin seeds and saute for a few seconds till they turn brown.
Step 2 : Add turmeric powder. Stir for a few seconds and add the onion. Do not let the turmeric turn brown. Saute the onions till they turn brown. Add the ginger garlic paste, green chillies and curry leaves. Stir well, till the ginger garlic paste looses its raw smell. Add tomatoes, red chilly powder, coriander powder and cumin powder. Stir well. Cook till the tomatoes are completely broken down and cooked and oil starts to leave the mixture.
Step 3 : Add the cut chicken and mix well for 5 mins. Cover and cook for 8 - 10 mins or till the chicken is cooked. Stir occasionally. Add 3/4 cup of water just in case the dish seems too dry. You do not want to make it runny. Just a thick gravy. Add black pepper powder and mix everything once. Decorate it with coriander leaves.
Serve hot, with any bread or with rice.
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