Cabbage rolls
http://allrecipes.com/recipe/cabbage-rolls-ii/
Ingredients:
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Mashed
potatoes (http://whatscookingamerica.net/Vegetables/MicroMashedPotatoes.htm)
Directions:
1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hours. Serve with mashed potatoes.
Monday
Chanyachya
dalichi aamtiIngredients:
1 cup chana dal (pressure cooked till soft)
1 medium onion (finely chopped)
1 medium onion (slivered)
2 tsp tamarind paste
2 tsp jaggery
1 tsp turmeric powder
2 tsp garam masala
1 can coconut milk
1 tbsp oil
salt to taste
Cooked rice
Method:
Pressure cook chana dal for 3 whistles. Remove from heat and allow cooker to cool. In a deep pan add 2 cups of water, finely chopped onion, turmeric powder, garam masala, jaggery, tamarind paste and salt. Cover and cook till onion turns transparent. In a separate pan, heat oil and add slivered onion to it. Sauté till onion turns golden brown. Grind this fried onion to a fine paste and add to mixture in other pan. Now add dal and coconut milk and bring to a quick boil. Remove from heat and serve with rice.
Raita
Ingredients1 cucumber (finely chopped or grated)
1 tomato (chopped) (optional)
1/2 onion (finely chopped) (optional)
2 cups yoghurt (adjust to taste)
1/4 tsp red pepper powder
1/4 tsp cumin powder or chaat masala
sugar to taste
salt and pepper
Optional tadka/seasoning
4-5 curry leaves
pinch of asafoetida/hing
1 tsp cumin or mustard seeds
1/2 tsp oil/butter
Method:
Mix all ingredients other than seasoning/tadka. If adding tadka, heat oil . Add curry leaves, cumin and hing. Allow to crackle. Add to salad.Chill and serve.
Tuesday
Baked
chicken: Use McCormicks Marinade and bake according to directionsTomato risotto
Ingredients
http://www.nytimes.com/2013/07/23/health/tomato-and-basil-risotto.html?_r=0&pagewanted=
7 cups well seasoned vegetable stock, garlic stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)
1/4 cup slivered fresh basil
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)
Directions
1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
2. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
3. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
4. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Yield: Serves 4 to 6
Advance preparation: You can begin
up to several hours before serving: proceed with the recipe and cook halfway
through Step 3, that is, for about 15 minutes. The rice should still be hard
when you remove it from the heat, and there should not be any liquid in the
pan. Spread it in an even layer in the pan and keep it away from the heat until
you resume cooking. If the pan is not wide enough for you to spread the rice in
a thin layer, then transfer it to a sheet pan. 15 minutes before serving, bring
the remaining stock back to a simmer and reheat the rice. Resume cooking as
instructed.
Wednesday
Tuna sandwich
http://www.skinnykitchen.com/recipes/a-delicious-skinny-fiber-rich-tuna-sandwich-you%E2%80%99ll-just-love/
Ingredients
1 (5 oz) can chunk white albacore tuna, packed in water, drained and rinsed with water
½ tablespoons light mayonnaise (I like Best Foods (Hellman’s) Light)
1½ tablespoons pickle relish
2 Oroweat Honey Wheat Sandwich Thins, see shopping tip
Spicy brown mustard or regular yellow mustard
Tomato slices
Romaine lettuce leaves
Fruit of choice
Instructions
1. In a bowl, add the drained tuna, mayonnaise, pickle relish and mix together.
2. Split open the sandwich thins and spread each inside piece with mustard.
3. Divide the tuna and spread on the bottom side of each sandwich thin. Top each sandwich with tomato and lettuce. Add each sandwich top, mustard side in. Cut in half and serve with fruit of choice
Baked
potato chips
http://www.superhealthykids.com/healthy-kids-recipes/oven-baked-potato-chips.php
The basic oven baked chip recipe:
Slice potatoes thinly
Place sliced potatoes on cookie sheet.
Drizzle with olive oil or spray with cooking spray.
Salt the potatoes if desired.
Bake in hot oven (425) for 8-12 minutes or until crispy. The tips and lessons I learned: Watch CLOSELY. These go from under done to over done in a matter of seconds! Blot the potatoes dry before baking. They are pretty wet when they are first cut. A hotter oven and shorter cooking time works best. Even up to 500 degrees for 7-8 minutes worked well for me. While thin potato slices are ideal, you don't want them too thin or they get crispy and charred too easily
Thursday
Pita
bread/Hummus
Grilled
Vegetables With Couscous and Yogurt Sauce
http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-vegetables-with-couscous-and-yogurt-sauce-recipe/index.html
Ingredients
2 bell peppers (any color), stemmed, seeded and quartered
1 yellow squash, sliced into 1/4-inch-thick rounds
8 ounces shiitake mushrooms, stemmed
2 cloves garlic, unpeeled
2 to 3 sprigs thyme, rosemary or oregano
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 large red onion, sliced into 1/4-inch-thick rounds
1 10-ounce package couscous
1/2 cup 2% Greek yogurt
1/4 cup sliced almonds, toasted
Directions
Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic. Meanwhile, cook the couscous as the label directs. Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt. Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.
Friday
Turkey
Chilaquileshttp://www.foodnetwork.com/recipes/sandra-lee/turkey-chilaquiles-recipe/index.html
Ingredients
2 tablespoons vegetable oil
1 1/2 cups red onion, chopped
1 (4-ounce) can diced green chiles (recommended: Ortega)
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
3 cups leftover cooked turkey, shredded
1 (16-ounce) jar chunky salsa (recommended: Pace)
Salt and freshly ground black pepper
5 cups tortilla chips, crushed
1 1/2 cups shredded Mexican 4-cheese blend
1/4 cup cilantro leaves, chopped
1/4 cup sour cream
1 can seasoned black beans, heated through
Directions
Preheat oven to 400 degrees F. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chiles, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes. Remove from oven. Garnish with cilantro and serve immediately with side of sour cream and seasoned black beans.
Saturday
Egg
biryanihttp://www.sanjeevkapoor.com/egg-biryani.aspx
Eggs, hard boiled, peeled and halved 6
Basmati rice, soaked and drained 1 1/2 cups
Oil 2 tablespoons
Cinnamon 1 inch stick
Green cardamoms 2
Cloves 3
Onion, sliced 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Tomatoes, chopped 2 medium
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves, torn a few
Red pepper powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coconut milk 1/2 cup
Ghee 1 teaspoon
Salt to taste
Method
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant. Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint leaves and continue to sauté for two minutes longer. Add the chilli powder, turmeric powder and sauté for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot with raita.
