Sunday
Easy French Dip Sandwiches
Ingredients
1
(10.5 ounce) can beef consomme
1
cup water
1
pound thinly sliced deli roast beef
8
slices provolone cheese
4
hoagie rolls, split lengthwise
Chips
Directions
1. Preheat oven to 350 degrees F (175
degrees C). Open the hoagie rolls and lay out on a baking sheet.
2. Heat beef consomme and water in a
medium saucepan over medium-high heat to make a rich beef broth. Place the
roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie
rolls and top each roll with 2 slices of provolone.
3. Bake the sandwiches in the preheated
oven for 5 minutes, or until the cheese just begins to melt. Serve the
sandwiches with small bowls of the warm broth for dipping. Serve with chips
Monday
Spiced White Rice
Directions
Puree 1 bunch cilantro, 1/4 red onion, 2
garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a
blender. Fry the mixture in a pot with a few tablespoons of oil, stirring,
until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2
cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas
and carrots; let sit 5 minutes.
Oven-baked Salmon
Ingredients
12 ounce salmon fillet, cut into 4
pieces
Coarse-grained salt
Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Season
salmon with salt and pepper. Place salmon, skin side down, on a non-stick
baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon
is cooked through, about 12 to 15 minutes.
Tuesday
Chicken potpie
Ingredients
4
skinless, boneless chicken breast halves
1
(10.75 ounce) can condensed cream of chicken soup
2
(15 ounce) cans mixed vegetables, drained
1
recipe pastry for a 9 inch double crust pie
Directions
1. Boil or steam the chicken breasts
until done. Dice.
2. Mix together undiluted soup, canned
vegetables, and diced chicken. Pour mixture into pie shell, and cover with the
second crust. Crimp the edges, and make slits in the top crust.
3. Bake at 375 degrees F (190 degrees C)
for 45 minutes, or until crust is golden brown.
Cinnamon apples
Ingredients
10 apples, cored, peeled and sliced
thinly
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons lemon juice (optional)
1 dash salt
1 dash nutmeg
whipped cream (optional) or ice cream
(optional)
Directions:
Preheat oven to 375°F. Place cut and
peeled apples in a mixing bowl and gently mix all the ingredients together. Put
apples in a non-stick pan; cover and place in the oven. Bake for 45 minutes,
stirring at least once every 15 minutes. Once they are soft, cook for another
few minutes to thicken the cinnamon sauce. I like to put everything into my
baking dish and then mix it since there is less to clean up.
Wednesday
Spicy Beef with Shrimp & Bok Choy
Ingredients
1/4 cup Shao Hsing rice wine, (see
Ingredient note)
1 1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
3/4 pound sirloin steak, trimmed of fat,
cut in half lengthwise and thinly sliced
1/4-1/2 teaspoon crushed red pepper
10 raw shrimp, (21-25 per pound),
peeled, deveined and chopped
1 pound bok choy, preferably baby bok
choy, trimmed and sliced into 1-inch pieces
Steamed white rice/cooked brown rice
Preparation
1.Whisk rice wine, oyster sauce and
cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large
nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper
to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add
shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1
to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
3. Heat the remaining 2 teaspoons oil
over medium-high heat in the same pan. Add bok choy and cook, stirring, until
it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the
beef-shrimp mixture to the pan and cook, stirring, until heated through and the
sauce has thickened slightly, about 1 minute. Serve over rice.
Thursday
Chorizo Tacos
Ingredients
1 pound chorizo, removed from the
casings and crumbled
1/2 cup chopped yellow onions
1 teaspoon garlic
2 tablespoons chopped fresh cilantro
8 corn tortillas
Optional additional
fillings/accompaniments:
Pico de Gallo
Guacamole
Roasted corn kernels
Grated peppered Monterey Jack or Mexican
queso blanco
Directions
Heat a large skillet over medium-high
heat. Add the sausage and cook until brown and the fat is rendered, about 5
minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic
and cook 30 seconds. Remove from the heat and stir in the cilantro. Over a hot
grill or in a clean skillet over high heat, heat the tortillas until warmed
through and pliable. Divide the sausage filling among the warm tortillas and
serve with desired accompaniments.
Mona’s note: I like to add baked crispy
tater tots with the chorizo mix in the taco.
Friday
Sausage-Cauliflower Spaghetti
Ingredients
Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil,
plus more for drizzling
12 ounces sweet Italian turkey sausage,
casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into
small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan
cheese
Directions
Bring a large pot of salted water to a
boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking
water, then drain. Meanwhile, heat the olive oil in a large skillet over
medium-high heat. Crumble the sausage into the skillet and cook, breaking it up
with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes.
Clear a space in the pan, add the garlic and cook until just golden, 2 to 3
minutes. Add the cauliflower and cook until the edges are browned, about 2
minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to
medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and
boil over high heat until the liquid is almost evaporated, about 2 more
minutes. Add the spaghetti to the skillet along with the scallions. Drizzle
with olive oil and season with salt. Toss for a minute or two to wilt the
scallions and coat the pasta with the sauce, adding up to 1 cup cooking water,
if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss.
Divide among shallow bowls and drizzle with more olive oil, if desired.
Saturday
EGG CURRY
Recipe : serves 4
3 Tbsp. Spice 'N Flavor Egg Masala
2 Tbsp. vegetable or corn oil
2 cups sliced onions
1 Tbsp. finely chopped ginger
1 cup chopped tomatoes or 2 Tbsp. tomato
paste
1/2 cup light cream, unsweetened coconut
milk or sour cream (optional)
8 hard-boiled eggs, peeled and halved
1 Tbsp. chopped coriander (cilantro)
leaves (optional)
Directions :
1. In a small bowl mix together Spice 'N
Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.
2. In a medium pan or pot (non-stick is
ideal) heat oil over moderate heat and saute onions, stirring, until soft and
lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring,
until liquid has evaporated, about 3 mins.
3. Add tomatoes or tomato paste and 1/4
cup water and cook until tomatoes are soft and melted into sauce, about 5 mins.
Add 1 cup water, cover mixture and simmer 5 to 7 mins.
4. Stir in cream, coconut milk or sour
cream and simmer 3 mins. Add salt to taste.
5. Pour sauce into a large serving dish.
Arrange egg halves in sauce, yolks facing up, and garnish with coriander
leaves.
Serve hot with rice (steamed or pilaf)
or with Indian bread such as puri or naan, pita bread or any other bread. May
also be served over pasta.
Chef's Tip:
For a spicier curry, increase the amount
of Indias Spice 'N Flavor Egg Masala (or add 1 or 2 chopped fresh green cayenne
or serrano chili when sauteing ginger and spice paste in step 2).
For a heartier dish, add cubed boiled
potatoes along with the cream in step 4.
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