Sunday
Salmon burgers (cheat: use frozen salmon burgers)http://dinersjournal.blogs.nytimes.com/2008/06/06/recipe-of-the-day-salmon-burgers/
Ingredients
1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce
Chips/baked French fries
Method
1. Cut the salmon into large chunks, and put about a
quarter of it into the container of a food processor, along with the mustard.
Turn the machine on, and let it run -- stopping to scrape down the sides if
necessary -- until the mixture becomes pasty.2. Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
3. Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
4. Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
Variations
The recipe's mustard, shallots and capers are not the only approaches to consider for seasoning these salmon burgers. While pureeing the first batch of salmon, you can:
-Use a combination of soy sauce (about a tablespoon), sesame oil (a teaspoon) and ginger (a teaspoon). Use peanut oil for sautéing if you have it.
-Add a small clove of garlic (don't overdo it, because the garlic will remain nearly raw and strong tasting).
For the coarser, second batch, you can:
-Use a quarter of a cup onion or scallions, in addition to or instead of the shallots.
- Add spice mixtures like curry or chili powder, using a teaspoon to a tablespoon, depending on your spice capacity.
- Add 1 tablespoon or more of fresh herbs, like parsley, chervil, dill or cilantro.
- Add red or yellow bell pepper (half a cup), cored, seeded and roughly chopped. With the bread crumbs, try mixing in lightly toasted pignoli (a quarter cup or more) or sesame seeds (about a tablespoon).
Monday
Chicken jambalaya
http://allrecipes.com/recipe/colleens-slow-cooker-jambalaya/
Ingredients:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Cooked rice
Directions:
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time. Serve over rice.
Tuesday
Broiled tilapia
http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe/index.html
Ingredients
Fish:
Vegetable oil cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
Directions
For the fish: Preheat a broiler. Spray a small
baking sheet or glass baking dish with vegetable oil cooking spray. Set aside. Drizzle
the tilapia fillets on both sides with olive oil and season with salt and
pepper. Arrange the fillets in a single layer on the prepared baking sheet and
broil until cooked through and the flesh flakes easily with a fork, about 6 to
8 minutes. Set aside to cool slightly. For the sauce: In a small bowl, mix
together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon
juice and chives. Season with salt and pepper, to taste. Transfer the tilapia
to a serving platter and drizzle with the sauce.
Vegetable medley
http://allrecipes.com/recipe/roasted-vegetable-medley/
Ingredients:
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold
Wednesday
Spinach frittatahttp://www.williams-sonoma.com/recipe/spinach-red-pepper-and-feta-frittata.html
Ingredients:
10 eggs
Kosher salt and freshly ground pepper, to taste
2 tsp. chopped fresh oregano, plus more for garnish
1/2 cup crumbled feta cheese, plus more for garnish
2 Tbs. plus 1 tsp. olive oil
1 large red bell pepper, cored, seeded and sliced into 1/4-inch strips
1 1/2 cups firmly packed baby spinach
Artisan bread, toasted
Chilled fruit of choice
Directions:
In a large bowl, whisk together the eggs and lightly season with salt and pepper. Fold in the 2 tsp. oregano and the 1/2 cup cheese. Set aside. In the deep half of a large frittata pan over medium heat, warm the 2 Tbs. olive oil. Add the bell pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. In the shallow pan over medium heat, warm the 1 tsp. olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes. Remove the shallow pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 4 to 5 minutes. Slide the frittata onto a cutting board and garnish with oregano and cheese. Let the frittata rest for 5 minutes, then cut into slices and serve with bread and chilled fruit.
Thursday
Chicken Teriyaki Rice Bowlhttp://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=1551
Ingredients (Yield: 4 to 6 servings)
1/2 cup Teriyaki Marinade & Sauce
2 tablespoons sugar
1-1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch thick slices
2 teaspoons cornstarch
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables
Instructions
1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
2. Remove 3 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
3. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
4. Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes.
5. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
6. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.
Friday
Ale-Braised Sausages with Bell Peppers
http://www.williams-sonoma.com/recipe/ale-braised-sausages-with-bell-peppers.html
Ingredients:
2 Tbs. olive oil
2 lb. cooked sausages, such as bratwurst or kielbasa, sliced
1 large yellow onion, thinly sliced
1 large red bell pepper, seeded and sliced
2 Tbs. all-purpose flour
1 cup ale
1/2 cup apple cider
3 Tbs. chopped fresh thyme
1 1/2 cups chicken broth
Salt and freshly ground pepper, to taste
Directions:
In a Dutch oven over medium-high heat, warm the
olive oil. Add the sausages and cook, stirring and turning often, until
browned, 4 to 5 minutes. Transfer to a plate. Add the onion and bell pepper to
the pot, reduce the heat to medium, and sauté until tender and golden, about 5
minutes. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk
in the ale and cider until the mixture is smooth and bubbly. Add the thyme and
broth, whisking to blend, and bring to a simmer. Return the sausages to the
pot. Cover, reduce the heat to medium-low and cook until the flavors are
blended, about 15 minutes. Uncover and simmer until the sauce is slightly
reduced, about 5 minutes. Season with salt and pepper. Divide the sausages and
sauce among warmed plates and serve immediately with a baked potato.
Baked potato
http://www.food.com/recipe/kittencals-microwave-baked-potato-203463
Ingredients
1 large russet potato
1 -2 tablespoon butter
3 -4 tablespoons shredded cheddar cheese, divided
salt and black pepper sour cream
Directions:
Wash the skin of the potato, then dry with a paper towel. Prick several times using a fork. Place the potato on a microwave-safe plate. Cook on full power for 5 minutes. Turn over and continue to cook for about 4-5 minutes more (depending on your size of potato the cooking time will vary). When the potato is soft remove from the microwave and cut in half. Sprinkle with salt and pepper to taste and mash up the inside a little with a fork. Top the open sides with butter and 2-3 tablespoons cheddar cheese. Return to microwave and cook for about 30 seconds to 1 minute more to melt the cheese. Top with about 1 tablespoon more cheddar cheese and sour cream to taste.
Saturday
Chicken Tikkahttp://www.mealplanning101.com/2009/07/slow-cooker-chicken-tikka-masala.html
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt
6-8 chicken thighs (skin on, bone-in)
Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.
Masala:
1 can 28 oz. diced tomatoes1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream
2 tbsp fresh cilantro, chopped
Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade (discard the marinade) and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You could also do this on the BBQ. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color. While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours. Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.
