Pasta primavera
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F. On a large heavy
baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried
herbs to coat. Transfer half of the vegetable mixture to another heavy large
baking sheet and arrange evenly over the baking sheets. Bake until the carrots
are tender and the vegetables begin to brown, stirring after the first 10
minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of
boiling salted water until al dente, tender but still firm to the bite, about 8
minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the
vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes
and enough reserved cooking liquid to moisten. Season the pasta with salt and
pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Monday
Spicy pork and potato stewhttp://www.bhg.com/recipe/pork/spicy-pork-and-potato-stew/
Ingredients
1 pound boneless pork shoulder
1 tablespoon cooking oil
1 pound tiny new potatoes, quartered
1 cup chopped onions
2 fresh poblano peppers, seeded and cut into 1-inch pieces
1 fresh jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 inches stick cinnamon
3 cups canned chicken broth
1 14 ½ ounce can diced tomatoes
1 tablespoon chili powder
1 teaspoon dried oregano, crushed
¼ teaspoon black pepper
¼ cup snipped fresh cilantro or parsley
Hot cooked basmati rice or long-grain rice (optional)
Green onion strips (optional)
Directions
1. Trim fat from pork. Cut pork into 1-inch cubes. Brown pork, half at a time, in hot oil in a large skillet heat oil. Drain off fat. Combine potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon in a 3-1/2- or 4-quart slow cooker. Add pork. Combine broth, undrained tomatoes, the chili powder, oregano, and black pepper; pour broth mixture over all.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. To serve, discard stick cinnamon. Stir in cilantro or parsley. Serve stew over cooked rice and garnish with green onion strips, if desired. Makes 6 servings.
From the Test Kitchen
When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.
Tuesday
Hearty Strombolihttp://www.bhg.com/recipe/sandwiches/simple-stromboli/
Ingredients
2 teaspoons olive oil
1 tablespoon cornmeal
113.8 ounce package refrigerated pizza dough
4 ounces thinly sliced cooked ham
1 cup shredded mozzarella cheese (4 ounces)
1 cup fresh baby spinach or torn fresh spinach leaves
4 ounces thinly sliced cooked turkey
1/3cup chopped red and/or yellow sweet pepper
¼ cup kalamata olives, pitted and chopped
1 egg, lightly beaten
Directions
1. Preheat oven to 375 degrees F. Lightly brush a baking sheet with oil; sprinkle with cornmeal. Set aside.
2. Unroll pizza dough onto a lightly floured surface. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange ham slices on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the cheese. Layer spinach and turkey on cheese. Top with the remaining 1/2 cup cheese, the sweet pepper, and olives. Starting from a long side, roll up dough. Pinch seam and ends to seal.
3. Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut slits in top for steam to escape. Bake about 30 minutes or until golden brown. Transfer to a wire rack; cool.
4. Slice loaf into serving-size portions. Wrap each portion in foil and place in a freezer bag. Seal, label, and freeze for up to 1 month.
5. To serve, thaw in the refrigerator overnight. Preheat oven to 375 degrees F. Place the foil-wrapped portions on a baking sheet. Bake for 10 to 15 minutes or until heated through.
Wednesday
Sweet potato Shepherd’s piehttp://www.bhg.com/recipe/turkey-and-sweet-potato-shepherds-pies/
Ingredients
1 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, halved
¼ cup fat-free milk
½ teaspoon salt
12 ounces uncooked ground turkey breast
½ cup chopped onion (1 medium)
1 ¼ cups coarsely chopped zucchini (1 medium)
1 cup chopped carrots (2 medium)
½ cup frozen whole kernel corn
¼ cup water
1 8 ounce can no-salt-added tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8 teaspoon ground black pepper
Fresh sage leaves (optional)
Directions
1. Preheat oven to 375 degrees F. In a covered medium saucepan cook sweet potatoes and garlic in enough boiling lightly salted water to cover for 15 to 20 minutes or until tender. Drain well. Mash with a potato masher or beat with an electric mixer on low speed just until smooth. Gradually add milk and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.
2. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir zucchini, carrots, corn, and the water into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until vegetables are tender.
3. Stir tomato sauce, Worcestershire sauce, snipped sage, and pepper into meat-vegetable mixture; heat through. Divide among four 10-ounce ramekins or individual casseroles, spreading evenly. Pipe or spoon mashed sweet potato mixture in mounds onto meat-vegetable mixture.
4. Bake for 20 to 25 minutes or until heated through. If desired, garnish with fresh sage leaves.
Thursday
Sherry soy glazed chickenhttp://www.myrecipes.com/recipe/chicken-cashews-10000001891929/
Ingredients
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews
Preparation
1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
Friday
Tilapia with green beanshttp://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-with-green-beans-recipe/
Ingredients
2 tablespoons all-purpose flour
2 teaspoons chopped fresh oregano, plus more for garnish
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
4 6-ounce tilapia fillets
4 tablespoons unsalted butter
1/2 pound thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
Juice of 1 lemon
Directions
Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets. Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted. Divide the fish and vegetables among plates. Garnish with oregano.
Saturday
Gobhi poorishttp://www.sanjeevkapoor.com/Gobhi-Stuffed-Puris.aspx
Ingredients
Cauliflower, grated 1 medium
Whole wheat flour (atta) 1 1/2 cups + for dusting
Salt to taste
Oil 3 tablespoons + for deep-frying
Onion , finely chopped 1 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 3/4 teaspoon
Dried mango powder 2 teaspoons
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
Method
Mix together the whole wheat flour and salt in a bowl and rub in two tablespoons of oil. Add enough water and knead into medium-soft dough. Keep covered with a damp cloth for fifteen to twenty minutes. To make the stuffing, heat one tablespoon oil in a non-stick pan. Add onion and sauté till translucent. Add cauliflower and mix well. Saute for three to four minutes. Add the turmeric powder, red chilli powder, dried mango powder, green chillies and sauté for two to three minutes. Add the coriander leaves and mix well. Remove from heat. Set aside to cool. Divide the dough into eight equal portions, dust with dry flour and roll out each portion into a thick puri. Place a little stuffing in the centre, gather the edges, seal and roll into a ball. Roll out into a medium thick puri.Heat sufficient oil in a kadai. Deep-fry the puris on medium heat till golden brown. Drain on absorbent paper and serve hot.
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