December 7, 2012

Sunday
Smoked Salmon Bagel Breakfast Sandwich
http://mypanera.panerabread.com/recipes/recipe/smoked-salmon-bagel-breakfast-sandwich/
Ingredients
4 Panera Bread Plain or Everything Bagels, sliced
½ cup (4 ounces) Panera Bread Reduced-Fat Plain or Veggie Cream Cheese
1 tablespoon chopped oil-packed sun-dried tomato strips
2 teaspoons small capers
2 teaspoons chopped fresh dill
1 scallion (green part only), thinly sliced
6 ounces thinly sliced smoked salmon
¼ teaspoon cracked black pepper
1 ounce baby field greens
Chips

Directions

1. Toast bagels until just lightly browned on cut sides, 1 to 2 minutes. Remove and let cool slightly.
2. Combine cream cheese, sun-dried tomatoes, capers, dill, and scallion in a small bowl. For each sandwich, spread a layer of cream cheese mixture on each bagel half. Layer on 1 1/2 ounces of salmon and sprinkle with black pepper. Drape some field greens over the salmon and top with the other bagel half. Cut sandwich in half crosswise. Serve with chips.

Monday

Hashbrown casserole
http://allrecipes.com/recipe/hashbrown-casserole/
Ingredients:
2 (10.75 ounce) cans condensed cream of chicken soup
1 1/2 cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
1/2 cup crushed cornflakes cereal
1 lb browned breakfast sausage, cooked and crumbled (optional)
Fruit like cantaloupe

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
3. Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly. Serve with fruit of choice

Tuesday
Tacos
http://www.foodnetwork.com/recipes-and-cooking/50-tacos/index.html
Ingredients
Hard/soft taco shells
Ground beef
1 onion chopped
Garlic, chopped
1 tbsp chili
2 tsp cumin powder
2 tsp coriander powder
2 tbsp broth or water
 
Hard taco shells: Bake 4 minutes at 350 degrees F, or microwave 45 seconds.
Soft 6-inch corn or flour tortillas: Heat in a dry skillet or on the grill, 30 seconds per side, or wrap in foil and bake 10 minutes at 400 degrees F. You can also wrap in a damp towel and microwave 1 minute.
Sauté 1 chopped onion and 2 minced garlic cloves in oil. Add 1 tablespoon chili powder and 2 teaspoons each cumin and coriander; cook 30 seconds. Add 1 pound ground beef and cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells and top as desired.

Warm Mexican Corn Salad (Elote)

http://www.skinnytaste.com/2012/06/warm-mexican-corn-salad.html
Ingredients:
4 large fresh cobs of corn
2 tbsp light mayonnaise
2 tbsp fat-free Greek yogurt
1/2 tsp chili powder (more or less to taste)
1 tbsp fresh lime juice (from half a lime)
1 tbsp minced cilantro
2 tbsp scallions, minced
1/2 cup (40 g) cotija cheese, grated
5 lime wedges for serving
 
Directions:
Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups) In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.

Wednesday

Frito chili pie
http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/
Ingredients
2 pounds Ground Chuck
3 cloves Garlic, Minced (optional)
1 can (12 To 14 Ounce) Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Masa (corn Flour) Or Regular Corn Meal
1/2 cup Warm Water
Individual Bags Of Fritos
Grated Sharp Cheddar Cheese
Diced Red Onion (Optional)

Preparation Instructions

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Thursday

Spanish Baked Chicken Recipe
http://www.simplyrecipes.com/recipes/spanish_baked_chicken/
Ingredients
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine
 
Method
1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight.
2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Italian Rice Salad

http://www.midwestliving.com/recipe/salads/italian-rice-salad
Ingredients
Garlic Vinaigrette (recipe follows)
3 cups cooked, slightly warm basmati rice*
1 cup chopped red, green and/or orange sweet pepper
1 6 -ounce jar quartered marinated artichoke hearts, drained
1/3cup chopped red onion
1/4cup raisins
2 tablespoons drained capers
Organic mixed salad greens, mesclun or torn romaine
Fresh basil leaves (optional)
 
Directions
1.Prepare the Garlic Vinaigrette; set aside.
2.In a large bowl, combine rice, sweet pepper, artichokes, red onion, raisins, and capers. Stir vinaigrette and drizzle over rice mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens. If you like, garnish with basil.
Tip
To cook rice, place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well. In a medium saucepan, bring 2 cups water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and let cool about 15 minutes. Makes 3 cups.

Garlic Vinaigrette

Ingredients
1/2 cup canola oil or safflower oil
1/3 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup white wine vinegar
3 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
2 cloves garlic, minced
 
Directions
1. In a small bowl, whisk together oil, parsley, vinegar, dill, sea salt, black pepper, basil, oregano, and garlic. Use immediately or cover and store in the refrigerator for up to 3 days. Makes about 3/4 cup.

Friday
Spicy Thai Coconut Chicken Soup
http://www.myrecipes.com/recipe/spicy-thai-coconut-chicken-soup-50400000118583/print/
Ingredients
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Cooked brown rice

Preparation

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice. Serve over brown rice.

Saturday

Tambda rassa
Ingredient
http://khaugiri.blogspot.com/2009/03/tambda-rassa-red-mutton-curry.html
Mutton - 1/2 Kg.
Onion - 4 medium Size
Dry Grated Coconut - 1/2 Cup
Poppy Seeds (Khuskhus) - 2 Tea Spoon
Kanda Lasun Masala - 5 Tea spoon
Sesame Seeds - 2 Tea Spoon
Black Pepper - 8
Cloves -8
Cinnamon - 2 pieces
Black cardamom - 2
Ginger - 3 inch piece
Garlic cloves - 15-16
Coriander - 1/2 cup
Oil - 1/2 Cup
Turmeric Powder - 1 Tea spoon
Asafetida - 1 pinch
Salt to taste.

Procedure
Make a thin Paste of Garlic, Ginger and Coriander leaves. Marinate mutton with this paste and keep aside for 15-20 minutes. Heat Oil in kadai and fry vertically sliced 3 onions till it turns to golden brown. Roast grated coconut in 2 tea spoon oil. Roast poppy seeds, sesame seeds and kanda lasun masala without oil. Take 2 teaspoon oil in hot kadai and fry all dry spices in it. Make a paste of above all fried and roasted ingredients. Heat a pressure cooker and pour remaining oil in it. Add Asafetida and Turmeric Powder . Now saute 1 vertically sliced onion in it. Then Add Marinated Mutton into it. Saute it for 5 minutes. Now add Masala paste and salt mix it properly. Add 3 cups of water. Pressure cook it upto 2-3 whistles. Tamda Rassa is ready. Serve hot with Bhakri or Roti and sliced Onion.