September 30, 2012

Sunday
Prosciutto and Gruyere Wraps
http://www.marthastewart.com/339698/prosciutto-and-gruyere-wraps
Ingredients
8 ounces button mushrooms, trimmed and thinly sliced
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
Salt and pepper
4 warmed pieces lavash bread or 10-inch flour tortillas
1 halved garlic clove
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced gruyere cheese
1/4 medium red onion, very thinly sliced
6 cups baby arugula (4 ounces)

Directions

1. In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.
2. Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.

Monday
Chili
http://www.mccormick.com/Recipes/Main-Dish/All-American-Chili.aspx
INGREDIENTS
1 pound lean ground beef
1 cup chopped onion
2 tablespoons McCormick® Chili Powder
2 teaspoons McCormick® Cumin, Ground
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Oregano Leaves
1 can (15 ounces) kidney beans, drained or 1 can chili beans
1 can (14 1/2 ounces) diced tomatoes or 1 can chili tomatoes
1 can (8 ounces) tomato sauce

DIRECTIONS

1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Serve with shredded cheese, corn chips, sour cream and chopped onion, if desired
 
Tuesday
Chicken Street tacos
Ingredients:
1 lb boneless skinless chicken breasts, chopped into small pieces
mix of chili powder, cumin, salt and/or taco seasoning
1 small bunch radishes, sliced thin
1 bunch cilantro, minced
4 oz queso fresco cheese (use feta if you can’t find it)
2 limes
9 small corn tortillas
1 T canola oil
salsa
 
Directions:
Heat the oil over medium high heat. When hot, add the chicken and cook for about eight minutes, or until chicken has cooked through. Remove and put chicken in a bowl and season with salt, chili powder, cumin and/or taco seasoning. There’s no real measurements here—just season to taste. Wipe down your skillet then heat up again to medium. Add the corn tortillas, one by one, to warm up. Once warm, fill tortillas with a little chicken, some chopped cilantro, sliced radishes, a little cheese and a big squeeze of lime. Serve with additional toppings and salsa if desired.
 
Ranchero beans
http://allrecipes.com/recipe/mexican-beans/
Ingredients
2 pounds dried pinto beans
2 1/2 quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped
 
Directions
1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
3. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Wednesday
Pops' Singapore Noodles
http://www.foodnetwork.com/recipes/ming-tsai/pops-singapore-noodles-recipe/index.html
Ingredients

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained

1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste
 
Directions
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.

Thursday

Ham and Cheese Breakfast Casserole
http://allrecipes.com/recipe/ham-and-cheese-breakfast-casserole/detail.aspx
Ingredients
18 (1 ounce) slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 1/2 cups diced Swiss cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup butter, melted
Fruit of choice

Directions
1. Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
2. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
3. Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving. Serve with fruit.
 
Friday
Lemon Pepper Swai
http://mysanfranciscokitchen.com/lemon-pepper-swai/
Ingredients
1 tbsp butter
2 frozen Swai fillets, defrosted
1/4 cup all-purpose flour
4 tbsp lemon pepper seasoning
1 tsp lemon juice (optional)

Instructions
1. Wash fish fillets and pat dry with a paper towel. It is important that most of the water is patted out.
2. Melt 1 tbsp butter in a large skillet (preferably nonstick!) over medium-high heat.
3. In the meantime, brush flour over both sides of the fish on a plate.
4. Season one side of each filet with lemon pepper and quickly flip them lemon pepper side down onto the skillet. Work quickly to ensure the butter does not burn, but stays hot enough.
5. Season the top of the filets with lemon pepper and sprinkle lemon juice over them.
6. Fry each side about 4 minutes on high heat.
7. Fish will be opaque when done, and easily flaked with the spatula. The sides should both look golden and crispy.

Skillet potatoes

Ingredients
4 golden potatoes, halved and sliced thin
½ red onion chopped
½ tsp cumin powder
Salt and pepper to taste
Dash of sugar
½ jalapeno chopped (optional)
½ tbsp. olive oil
 
Directions
Heat oil, add red onion, jalapeno and all seasonings. Saute till onion is golden brown. Add potatoes. Cover and cook till potatoes are done.

Sauteed Brussels Sprouts

http://www.marthastewart.com/316075/sauteed-brussels-sprouts
Ingredients
1/4 cup extra-virgin olive oil
2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Directions

In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

Saturday

Chicken pulao
http://www.sanjeevkapoor.com/chicken-pulao.aspx
Ingredients
Boneless chicken, 1 1/2 inch pieces 600 grams
Basmati rice, soaked 1 1/2 cups
Red chilli powder 1 teaspoon
Salt to taste
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Cloves 6-8
Green cardamoms 6-8
Bay leaves 2
Cinnamon 2 inch stick
Onions, sliced 2 medium
Tomatoes, chopped 3 medium
Yogurt 1/2 cup
Chicken stock 3 cups
 
Method
Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot.