April 8, 2012

Sunday
Tangerine-Glazed Easter Ham with Baby Carrots
http://www.foodnetwork.com/recipes/tyler-florence/tangerine-glazed-easter-ham-with-baby-carrots-recipe
Ingredients
1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled

Directions
Preheat the oven to 300 degrees F.Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze. For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes. After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes. Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze. Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Twice Baked Potatoes
http://www.foodnetwork.com/recipes/food-network-kitchens/twice-baked-potatoes-recipe/index.html
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Directions
Preheat the oven to 400 degrees F. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F. Hold the potato with an oven-mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Orange Scented Green Beans
http://www.foodnetwork.com/recipes/rachael-ray/orange-scented-green-beans-recipe/index.html
Ingredients
Peel of 1 orange
2 pounds trimmed green beans, available in produce department
2 tablespoons butter
Salt
3 tablespoons fresh chives, snipped

Directions
Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

Monday
Ham sandwiches
http://www.foodnetwork.com/recipes/food-network-kitchens/ultimate-ham-sandwich-recipe
Ingredients
Mayonnaise
Crusty white or rye bread
Bibb lettuce
Sliced tomato or cucumber
Thick slices of leftover ham
Dill pickle slices
Sliced cheddar cheese
Whole-grain mustard

Directions
Spread mayonnaise on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, and then close the sandwich. Serve with chips

Tuesday
Broccoli Chicken Casserole I
http://allrecipes.com/recipe/broccoli-chicken-casserole-i/
Ingredients
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Mixed Green Salad With Parmigiano Crisps
http://www.foodnetwork.com/recipes/anne-burrell/mixed-green-salad-with-parmigiano-crisps-recipe/index.html
Ingredients
1 cup grated Parmigiano
4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
1 cup grape tomatoes, cut in 1/2
1/4 cup thinly sliced red onions
1/2 cup cucumber, peeled and thinly sliced
1/4 cup high quality extra-virgin olive oil
1/4 cup red wine vinegar
Salt
1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Directions
For the crisps: Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.

For the salad: Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy. Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.

Wednesday
Kale, Sausage & Lentil Skillet Supper
http://www.eatingwell.com/recipes/kale_sausage_lentil_skillet_supper.html
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 12-ounce package cooked chicken sausage
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably French green
12 cups chopped kale leaves, tough stems removed
1 teaspoon chopped fresh sage
1/4 teaspoon salt
Freshly ground pepper, to taste

Preparation
1. Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
2. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
3. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes.

Baked Sweet Potato sticks
http://allrecipes.com/recipe/baked-sweet-potato-sticks-2/detail.aspx
Ingredients
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
3. Bake 40 minutes in the preheated oven.

Thursday
Creamed Eggs
http://allrecipes.com/recipe/creamed-eggs/
Ingredients
6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
Bagel and cream cheese
Blackberries

Directions
1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
3. Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
4. Serve with bagels/cream cheese and blackberries.

Friday
Baked pork chops
http://allrecipes.com/recipe/baked-pork-chops-i/detail.aspx
Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Sliced Tomatoes with Fresh Herb Dressing
http://allrecipes.com/recipe/sliced-tomatoes-with-fresh-herb-dressing/
Ingredients
4 large ripe tomatoes, sliced
1/4 cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons minced garlic
1/4 cup freshly grated Parmesan cheese
salt and ground black pepper to taste

Directions
Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Corn on the Grill
http://allrecipes.com/recipe/corn-on-the-grill-2/
Ingredients
5 cloves garlic, minced, or more to taste
1/2 cup butter
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 lime, juiced
2 tablespoons hot pepper sauce (such as Tapatio®)
6 ears fresh corn

Directions
1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
3. Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

Saturday
Capsicum Curry
https://nutritionandrecipes.wordpress.com/2011/12/15/capsicum-curry-bell-pepper-curry-capsicum-bhaji/
Ingredients:
3 bell peppers of any color
1 small onion
2 green chillis

For the tempering :
2 tbsp sunflower oil, 1 tsp jeera and 2 tbsp sesame seeds
salt (1 tsp or less), red chili powder (1 tsp), turmeric powder ( less than a quarter tsp)
1 tsp coriander powder
2-3 tbsp dry coconut flakes or powder

Procedure:
1. Chop the onion and green chili very finely. Thoroughly wash the bell peppers, dry them and roughly chop into slightly smaller than bite-sized pieces.
2. Heat oil to medium-high in a large wok and add the jeera and sesame seeds. You can add curry leaves here if you wish.
3. Add the onion and green chillis and fry till golden brown.
4. Add the chopped bell peppers and toss on high heat for a few minutes. Add salt, turmeric powder, red chili powder, coriander powder and the dry coconut. Stir well and cook on medium heat without covering for 20 minutes or till done.
5. Serve hot with chapati or roti.