Sunday
Sandwiches:
Bread, mayo, deli meat, cheese
Chips
Monday
Fish:
Bake white fish like cod at 400F after coating with Zatarain’s Fish fry mix.
Spray pan and fish with Pam. Cook till golden brown.
Potatoes:
Heat EVOO in a pat. Add half onion, chopped and 1 tsp garlic. Sauté till onion
is translucent. Add salt, pepper and ½ tsp cumin powder. Add 4 thinly sliced
potatoes. Cover and cook till potatoes are cooked. Then uncover and cook for 5
minutes.
Sautéed
Spinach
Ingredients
1
1/2 pounds baby spinach leaves
2
tablespoons good olive oil
2
tablespoons chopped garlic (6 cloves)
2
teaspoons kosher salt
3/4
teaspoon freshly ground black pepper
1
tablespoon unsalted butter
Lemon
Sea
or kosher salt, optional
Directions
Rinse
the spinach well in cold water to make sure it's very clean. Spin it dry in a
salad spinner, leaving just a little water clinging to the leaves. In a very
large pot or Dutch oven, heat the olive oil and sauté the garlic over medium
heat for about 1 minute, but not until it's browned. Add all the spinach, the
salt, and pepper to the pot, toss it with the garlic and oil, cover the pot,
and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the
spinach for another minute, stirring with a wooden spoon, until all the spinach
is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top
with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.
Serve hot.
Tuesday
Chicken:
Use Mccormick’s chicken marinade and bake at 375F till done.
Squash:
Ingredients
1
tablespoon extra-virgin olive oil
2
tablespoons butter
1/2
red bell pepper, chopped
2
small to medium yellow squash, sliced
Salt
and pepper
2
tablespoons chopped parsley leaves
2
tablespoons chopped chives or 2 scallions, optional
Directions
Preheat
skillet over medium high heat. Add oil, then butter. When butter melts, add red
peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt,
pepper and parsley. Add chives or scallions if you would like a layer of light
onion flavor on the dish as well.
Carrots:
Boil carrots and serve with salt and pepper. If you lie, finish in oven at 400F
after tossing with maple syrup and cinnamon.
Wednesday
Pork
Cook
pork loin with 1 sliced onion, BBQ sauce and dash of hot sauce in slow cooker
on low for 8 hrs. Serve on burger buns.
Corn:
Boil corn till cooked. Serve with butter, salt and pepper.
Brussel
sprouts
Ingredients
1
1/2 pounds Brussels sprouts
3
tablespoons good olive oil
3/4
teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
Directions
Preheat
oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull
off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and
pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on
the outside and tender on the inside. Shake the pan from time to time to brown
the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like
French fries), and serve immediately.
Thursday
Serve
following together as antipasti.
Mini
Sweet peppers
Cucumber:
sliced
Salami
Pita
bread
Hummus
Friday
Cook
1 lb chorizo with 1 lb ground beef (turkey). Add Cajun seasoning if needed.
Drain and serve rolled in corn tortillas with sour cream, shredded Mexican
cheese, chopped onion and cilantro.
Guacamole
Ingredients
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed,
minced
2 tablespoons cilantro (leaves and tender
stems), finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed,
chopped
Garnish with red radishes or jicama. Serve
with tortilla chips.
Method
1
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a
mixing bowl. (See How to Cut and Peel an Avocado.)
2
Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should
be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and
pepper and mash some more. Chili peppers vary individually in their hotness.
So, start with a half of one chili pepper and add to the guacamole to your
desired degree of hotness. Be careful handling the peppers; wash your hands
thoroughly after handling and do not touch your eyes or the area near your eyes
with your hands for several hours. Chilling tomatoes hurts their flavor, so
don't chop the tomatoes or add to the guacamole until ready to serve. Remember
that much of this is done to taste because of the variability in the fresh
ingredients. Start with this recipe and adjust to your taste.
3
Cover with plastic wrap directly on the surface of the guacamole to prevent
oxidation from the air reaching it. Refrigerate until ready.
4
Just before serving, chop the tomato, add to the guacamole and mix.
Variations
For
a very quick guacamole just take a 1/4 cup of salsa and mix it in with your
mashed avocados.
The
simplest version of guacamole is just mashed avocados with salt. Don't let the
lack of availability of other ingredients stop you from making guacamole.
To
extend a limited supply of avocados, add either sour cream or cottage cheese to
your guacamole dip. Purists may be horrified, but so what? It tastes great. In
fact, guacamole with a little cottage cheese added to it is my favorite.
Saturday
Biryani
CHICKEN BIRYANI
INGREDIENTS
For rice:
Basmati rice 2 cups
Cinnamon 1 inch stick
Bay leaves 2
Cloves 8
Black cardamom 2
Butter/ghee 1 tbsp
1/3 cup oil
For chicken
1 fryer chicken, cut into 1 inch pieces (skinned)
Cumin seeds 1 teaspoon
Green cardamoms 6
Onions, sliced 2 medium
Green chillies, slit 3 (serrano)
Turmeric powder 1/4 teaspoon
Tomatoes, chopped 2 medium (or 1 can of chopped
stewed canned tomatoes)
Salt to taste
Ginger paste 3/4 tablespoon
Garlic paste 3/4 tablespoon
Red pepper powder 1/2 teaspoon (mirchi)
Thick yogurt 1 cup
2 large Onions, chopped fine
Garam masala powder 1/2 teaspoon
2 tbsp Shan Bombay biryani masala
Fresh mint leaves, torn a few
Fresh cilantro leaves, torn a few
Milk 1/2 cup
1 cup birishta onion (deep fried onions you can buy
at the Indian store)
salt to taste
METHOD
Cut chicken into bite size pieces and marinate with
yoghurt, half of the ginger garlic paste, turmeric powder and garam masala.
Cook rice with 4 cups of water and all ingredients
listed under “for rice”. Set aside.
Heat oil, add cumin seeds, green cardamoms and sauté
for half a minute. Add onions and sauté. Add slit green chillies and continue
to sauté. Add remaining ginger garlic paste and salt. Next add tomatoes. Sauté
till oil begins to separate. Add chicken and all the marinade. Cook covered for
10 mins and then uncovered on medium low heat till cooked (about 15 minutes).
When done in a baking dish layer the bottom with 1/2
the chicken mix. Then layer 1/2 the rice and 1/2 the birishta, ½ mint leave,
cilantro and sprinkle milk. Then repeat chicken and rice layer.
Garnish with birishta. Sprinkle garam masala powder,
mint leaves and coriander leaves. Sprinkle milk.
Cover with foil and bake for 20 mins in an oven at
375F. Serve with raita
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