Sunday
Quiche Lorraine
Ingredients
1 recipe pastry for a 9 inch single crust pie
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Green Salad with Cranberry Vinaigrette
Ingredients
1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Monday
Tex-Mex Burger with Cajun Mayo
Ingredients
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 1/3 pounds ground beef sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup diced white onion1 clove garlic, minced1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
Chips or slice of watermelon
Directions
1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve. Serve with watermelon or chis
Tuesday
Reuben Sandwich
Ingredients
2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Chips and pickle
Directions
1. Preheat a large skillet or griddle on medium heat.
2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot with chips and pickle.
Wednesday
Portobello Mushroom Lasagna
Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Arugula Salad with Beets and Goat Cheese Recipe
Ingredients
Salad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
Method
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually. The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.
Thursday
Stuffed Green Peppers I
Ingredients
6 green bell peppers
salt to taste1 pound ground beef
1/3 cup chopped onionsalt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
Directions
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Milk Boiled Corn on the Cob
6–8 ears corn, husks and silk removed
water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)
Directions:
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter.
2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7 to 8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
3. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).
Friday
Salmon Croquettes
Ingredients
2 fillets canned salmon, flaked
1 egg, beaten
2 tablespoons green onions, diced
1/2 cup bread crumbs
Vegetable oil, for frying
Directions
Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.
Garlic Sautéed Spinach
Ingredients
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Directions
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Saturday
Paneer pilaf
Ingredients:
2 cups paneer (Indian cheese) cubes or cheese curds
1 cup Basmati rice
Tempering
2 tbsp oil
1 tsp cumin seeds
1 bayleaf
1 onion, sliced fine
Veggies and nuts
1 green bell pepper, sliced fine
1/2 cup green beans, cut (frozen ok)
1/2 cup green peas (frozen ok)
1/2 cup chopped carrot
3/4 cup tomato puree
1 tbsp cashew pieces (optional)
1 tbsp golden raisins (optional)
Spices
1/2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp dried fenugreek leaves (kasoori methi)
1/2 tsp garam masala
1/4 tsp cinnamon powder/ 1 small cinnamon stick
1/4 tsp clove powder/ 4-6 whole cloves
1/4 tsp cardamom powder/ 3-4 cinnamon pods, crushed
salt to taste
Garnish
2 tbsp cilantro leaves, minced
Method:
1. Heat the oil and sauté the cumin seeds, bay leaf and onion till the onion is lightly browned.
2. Add the cashews, raisins, pepper, beans, peas, carrots, and sauté for a minute or two.
3. Add all the spices and salt and sauté for a few seconds.
4. Add the paneer, rice and tomato puree and sauté for a minute.
5. Add 2 and a half cups water, stir to mix, and cook covered till the rice is tender.
6. Serve hot, garnished with cilantro leaves.
Notes:
1. If you own a pressure cooker, this pilaf can be made very efficiently by sauteeing everything in the body of the cooker itself. Add water, close the cooker and cook for a whistle or two for perfect pilaf every time.
2. Vegan version: Use extra-firm tofu cubes instead of paneer.
3. If you have no access to prepared paneer and would prefer to make it yourself, Indira shares a detailed method.
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