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.