September 29, 2013

Sunday

Breakfast: Grits/bacon/eggs/raisin toast

Monday

Chicken with Sun-Dried Tomato, Eggplant and Basil
http://www.foodnetwork.com/recipes/chicken-with-sun-dried-tomato-eggplant-and-basil-recipe2/index.html
Ingredients
4 tablespoons extra-virgin olive oil
1 baby eggplant, halved
Kosher salt
1 tablespoon pine nuts
4 thin chicken cutlets (about 1 pound total)
Freshly ground pepper
All-purpose flour, for dredging
3 cloves garlic, sliced
1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
1/4 cup fresh basil leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup ricotta cheese
Rustic bread, for serving
 
Directions
Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes. Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer. Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

Tuesday

Picadillo Pockets
http://www.foodnetwork.com/recipes/food-network-kitchens/picadillo-pockets-recipe/index.html
Ingredients
2 teaspoons vegetable oil, plus more for brushing
1 shallot, finely chopped
1 clove garlic, minced
Pinch of ground cinnamon
1/2 pound ground beef
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
3 tablespoons chopped tomato
3 tablespoons golden raisins
3 large pimiento-stuffed olives, finely chopped
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg

Directions

Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Beet salad

http://www.nytimes.com/2009/07/22/dining/22mlist.html?pagewanted=all&_r=0
Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.

Wednesday

Deli meat sandwiches/ chips/fruit
 
Thursday
Beef stroganoff
http://www.myrecipes.com/recipe/beef-stroganoff-10000001535413/
Ingredients
1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
1 cup fat-free, lower-sodium beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
1 lb frozen broccoli
 
Preparation
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles with  lightly steamed buttered broccoli.

Friday
Fish Chowder
http://www.health.com/health/recipe/0,,10000001571487,00.html
Ingredients
4 1/2 cups water
4 bay leaves
1 1/2 pounds halibut fillets or other firm white fish, skinned
3 slices bacon, uncooked
3 1/2 cups cubed peeled baking potato
1 1/2 cups chopped onion (about 1 large)
1/2 cup coarsely chopped carrot (about 1 medium)
1 1/2 teaspoons dried thyme
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 cups 2% reduced-fat milk
1 tablespoon butter, cut into small pieces
 
Preparation
Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon. Serve with baguette

Saturday

Huevos rancheros
http://www.foodnetwork.com/recipes/sunny-anderson/huevos-rancheros-recipe/index.html
Ingredients
2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
 
Directions
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.