Sunday
Roast
beef sandwiches
Ingredients
1
ciabatta roll
2
ounces thinly sliced roast beef
4
pickled sweet red cherry peppers, sliced
2
teaspoons capers
1
leaf romaine lettuce
1
tablespoon olive oil
Chips
Directions
Top
the bottom half of the roll with the roast beef, peppers, capers, and lettuce. Drizzle
with the oil and sandwich with the top half of the roll and serve with chips.
Monday
Mustard
Roasted Salmon
Ingredients
1
1/4 pound wild salmon, skin removed, cut into 4 pieces
2
tablespoons whole grain mustard
2
tablespoons 100% pure maple syrup
1
clove garlic, minced
Juice
of 1/2 a lemon
Directions
Preheat
oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with
parchment paper. Season with salt and pepper; roast for 10 minutes. In a small
bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10
minutes of cooking, brush salmon with mixture and return to the oven for 5
minutes or until salmon is just cooked through.
Wild
rice: Prepare according to directions on box. I like Near East brand.
Garlic
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 saute 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
Pulled
pork
Ingredients:
1
(2 pound) pork tenderloin
1
(12 fluid ounce) can or bottle root beer
1
(18 ounce) bottle your favorite barbecue sauce
Directions:
Place
the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover
and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
Note: the actual length of time may vary according to individual slow cooker.
Drain well. Stir in barbecue sauce.
Delicious
Pea Salad
Ingredients:
2
cans of English peas (drained)
½
cup onion (finely chopped)
2
boiled eggs (finely chopped)
½
cup dill pickles (finely chopped) OR ½ cup sweet relish
½
cup Cheese (diced in small pieces)
¼
tsp. Salt
1/8
tsp. pepper
1
tsp. Sugar
¼
cup Miracle Whip
Method:
Fold
all ingredients together until blended and serve.
Skillet
Jalapeno Cornbread
Ingredients
1
pkg."JIFFY" Corn Muffin Mix
3
eggs, separated
3/4
cup buttermilk
1/2
cup sour cream
4
jalapeño peppers-cored, seeded and diced
1
small red pepper, diced
1/4
cup margarine or butter, diced
Directions
Preheat
oven to 400°. Grease a 10” cast iron
skillet and preheat in oven. Combine egg
yolks, buttermilk and sour cream. Mix
well. Blend in muffin mix and
peppers. In separate bowl, whip egg
whites until stiff peaks form. Fold into
batter along with margarine or butter.
Pour batter into prepared skillet.
Bake 25-30 minutes.
Wednesday
Beef
tacos
Ingredients:
1
tablespoon vegetable oil
1
onion, minced
3
garlic cloves, minced
2
tablespoons chili powder
1
teaspoon cumin
1
teaspoon coriander
1/2
teaspoon oregano
1/4
teaspoon cayenne pepper
1
teaspoon salt
1
pound lean ground beef
1/2
cup canned tomato sauce
1/2
cup low sodium chicken broth
2
teaspoons cider vinegar
1
teaspoon light brown sugar
8
taco shells
1
cup shredded Monterey Jack cheese
2
small tomatoes, diced
2
tablespoons chopped fresh cilantro
1
avocado, diced
2
cups shredded lettuce
1
small onion, diced
1/2
cup sour cream
hot pepper sauce to taste
Directions:
In
a medium skillet over medium heat, heat the oil until simmering. Add the onion
and cook until softened and lightly browned around the edges, about 3 to 5
minutes. Stir in the garlic, spices, and 1 teaspoon salt; Cook until fragrant,
about 30 seconds. Add the ground beef and cook until browned, about 5 minutes,
stirring occasionally, to break up the meat. Stir in the tomato sauce, broth,
vinegar, and sugar. Simmer until thickened, about 10 minutes. Spoon the meat
mixture into warm taco shells and top with cheese, tomatoes, cilantro, avocado,
lettuce, onion, sour cream and hot pepper sauce.
Guacamole
Ingredients:
3
avocados - peeled, pitted, and mashed
1
lime, juiced
1
teaspoon salt
1/2
cup diced onion
3
tablespoons chopped fresh cilantro
2
roma (plum) tomatoes, diced
1
teaspoon minced garlic
1
pinch ground cayenne pepper (optional)
Directions:
In
a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion,
cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for
best flavor, or serve immediately.
Thursday
Chicken
stir fry
Ingredients
3
whole Chicken Breasts (or Other Meat), Cut Into Pieces
1/2
teaspoon Sesame Oil (plus Extra To Drizzle Over Meat)
1/2
cup Soy Sauce (plus Extra To Drizzle Over Meat)
3
Tablespoons Sugar
1/2
cup Chicken Broth, Divided
2
teaspoons (rounded) Arrowroot
3
Tablespoons Peanut Oil, Divided
1
whole Medium Onion
1
whole Red (or Other Color) Bell Pepper, Cut Into Chunks
2
cloves Garlic
2
Tablespoons (to 3 Tablespoons) Fresh Ginger, Minced
10
whole White Mushrooms, Sliced (can Use Any Mushroom You Like)
1
jar (small Jar) Baby Corn, Cut Into Pieces
1
teaspoon Rice Vinegar
1/4
cup (to 1/2 Cup) Roughly Chopped Cilantro
Preparation
Instructions
After
cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set
aside. Prepare all vegetables and have
them ready. Mix ½ cup soy sauce with sugar. Stir together and set aside. Mix ¼
cup chicken broth with arrowroot. Stir together and set aside. Measure an
additional ¼ cup chicken broth. Set aside. To begin stir fry, heat skillet or
wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil. Add meat
to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and
just cooked through, remove to a separate bowl. Add additional 1 tablespoon
peanut oil to same skillet. Throw in onions and cook for 1 minute. Add red bell
pepper and cook for 30 seconds. Add garlic and ginger. Stir. Add mushrooms and
stir. Cook for 45 seconds. Add baby corn. Stir. Pour in ¼ cup chicken broth and
soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame
oil. Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot
mixture. Stir together, then turn off heat. Sauce should be much thicker. At
the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly
chopped cilantro. Serve over cooked rice.
Variations:
You
can use any following vegetables: broccoli, snow peas, zucchini, any color of
bell pepper, any mushroom, water chestnuts, green onions, etc. Add ½ cup cashew
halves to make it even more yummy. Eat with chopsticks if you want to feel
really cool.
Friday
Eggs
and hash brown skillet
Ingredients
½
cup chopped onion
1
tsp. vegetable oil
¼ cup
water
2 tsp.
instant chicken bouillon
2 cups
coarsely shredded carrots (about 2 large)
2 cups
frozen Western-style hash brown potatoes (about 6 oz.)
2 cups
coarsely shredded zucchini
1-1/2
tsp. dried dill weed
6 EGGS
Fruit
Raisin
toast
Directions
SAUTÉ
onion in oil in large nonstick skillet over medium heat until tender, 3 to 5
minutes. ADD water and bouillon; stir until bouillon is dissolved. ADD carrots,
potatoes, zucchini and dill; mix well. COOK, covered, over medium heat until
heated through, about 10 minutes. PRESS 6 indentations (about 2-inch diameter)
into vegetable mixture with back of spoon. BREAK AND SLIP an egg into each
indentation. COOK, covered, over medium heat until whites are completely set
and yolks begin to thicken but are not hard, 8 to 10 minutes. Serve with fruit
of choice and toast.
Saturday
Sindhi
kadhi
Ingredients
Gram
flour (besan) 4 teaspoons
Oil
4 tablespoons
Drumstick
1
Potatoes
2 medium
Asafoetida
1/4 teaspoon
Mustard
seeds 1/2 teaspoon
Fenugreek
seeds (methi dana) 1/4 teaspoon
Cumin
seeds 1/2 teaspoon
Curry
leaves 8-10
Ladyfingers
(bhindi) 8-10
Cluster
beans (gawar) 10-12
Tomatoes,
grated 2 medium
Turmeric
powder 1/4 teaspoon
Red
chilli powder 1/2 teaspoon
Salt
to taste
Ginger,
grated 1 teaspoon
Tamarind
pulp 1 teaspoon
Method
Heat
2 tbsps oil in a deep non stick pan. Cut drumstick into 1½ inch pieces. Cut
potato into big cubes. Add asafoetida, mustard seeds, fenugreek seeds, cumin
seeds and curry leaves to the pan and sauté till fragrant. Add gram flour and
mix and sauté till fragrant. Add 1½ cups water and mix till smooth. Add another
1½ cups water and mix. Heat 2 tbsps oil in a shallow non stick pan. Add bhindi
and guar and sauté. Add tomatoes to the gram flour mixture and mix well. Add
turmeric powder, red chilli powder and salt and mix well. Add drumstick and
potatoes and let them cook. Add ginger, bhindi and guar and mix well. When the
vegetables are cooked, add tamarind pulp and mix well. Cook for 1-2 minutes.
Serve hot with steamed rice.
