SUNDAY 31st AUGUST
White Chili with Ground Turkey
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 6 servings
"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."
INGREDIENTS:
3/4 onion, chopped
2-1/4 cloves garlic, minced
1-1/4 pounds ground turkey
1-1/2 (4 ounce) cans canned
green chile peppers, chopped
2-1/4 teaspoons ground cumin
2-1/4 teaspoons dried oregano
3/4 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
2-1/4 (15 ounce) cans cannellini beans
3-3/4 cups chicken broth
1-1/2 cups shredded Monterey Jack cheese
DIRECTIONS:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
Serve with white rice
MONDAY 1 SEPTEMBER
Grilled Porterhouse steaks, sauteed mushrooms, garlic mashed potatoes
TUESDAY 2 SEPTEMBER
Leftover night
WEDNESDAY 3 SEPTEMBER
Grilled Portobello Sandwich with Roasted Red Pepper Aioli
Ingredients
~ROASTED RED PEPPER AIOLI~
1/2 cup Best Foods/Helman's Light Mayonnaise
3 cloves garlic, pressed
1/2 Tbsp lemon juice
7 oz roasted red pepper (2 large peppers)
~PORTOBELLO MUSHROOMS~
4 Large Portobello mushrooms
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/8 tsp salt
1 tsp dried basil
1 tsp dried oregano
3 cloves garlic, pressed
4 whole wheat hamburger buns (I used buns that were 140 calories each)
4 slices of Sargento Reduced Fat Provolone cheese
One additional roasted red pepper cut into slices for topping the portobello and cheese. Nutritional Info
Fat: 10.0g
Carbohydrates: 23.1g
Calories:201.2
Protein: 9.8g
Make the Aioli first so it has time to allow the tastes to blend:.Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches..
Marinade and Mushrooms:In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated..Preheat your grill for medium high heat..Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. .Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices..
NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)
Serve with steak fries and salad
THURSDAY 4 SEPTEMBER
Use up frozen Enchilada casserole. Serve with mexican rice.
Ensalada de Nopalitos (Cactus Salad)
I N G R E D I E N T S
3 cups cooked nopales (nopalitos)
3 tablespoons chopped white onion
1/2 cup chopped cilantro
1/2 teaspoons dried Mexican oregano
2 tablespoons fresh lime juice or vinegar
T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chilies jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional) romaine lettuce for the side of the serving platter
I N S T R U C T I O N S
Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
Overlap the romaine leaves around the edges of the platter and serve at room temperature.
FRIDAY 05 SEPTEMBER
Grilled Rosemary Chicken
by the Editors of Easy Home Cooking Magazine
Browse the article Grilled Rosemary Chicken
Grilled Rosemary Chicken
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Ingredients:
2 tablespoons minced fresh rosemary
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)
Preparation:
1. Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
2. Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
3. Grill chicken over medium-hot coals 5 to 6 minutes per side or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables; if desired.
Serve with grilled zuchini and brown rice.
SATURDAY 6 SEPTEMBER
Citrus-Rubbed Whole Duck Recipe
From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender.
by lazyme
2¼ hours 15 min prep
SERVES 3 -4
3 oranges
2 lemons
3 tablespoons coarsely-cracked black pepper
2 tablespoons salt
5 lbs duck, whole
Preheat oven to 350 degrees.
Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons.
In a small bowl combine zest, juice, pepper and salt.
Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
Let rest, loosely covered with foil, 10 minutes before carving.
Ginger Citrus Rice
Ingredients
2 tablespoons canola oil
2 tablespoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups water
2 cups basmati rice
2 teaspoons salt
1 large lime, zested and juiced
Nutritional Info
Fat: 2.6g
Carbohydrates: 23.0g
Calories:126.5
Protein: 2.2g
1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.2. Add ginger root and ground cumin and cook for 1 minute. 3. Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender. 4. Stir in lime juice and zest.Makes 12 (1/2 cup) servings.
Serve with baked acorn squash.
SUNDAY 7 SEPTEMBER
Beef Tongue in a Rich Tomato Sauce
Ingredients:
1 2 to 3 lb beef tongue
4c cider, wine, beer, stock, or combination thereof.
3 cloves garlic, whole
Fresh herbs.
6-7 cloves Garlic, minced
1 onion
1 bay leaf
2 tbsp tomato paste
1/3 soy sauce
2 c beer – preferably Strong Brown ale or Belgian-style
2-3 tbsp tamarind paste
2 tbsp molasses
4 pcs thick cut bacon, cut into lardons
3 tbsp fresh tarragon
1 14 oz can tomatoes
Wash the tongue. You can scrub it, or you can blanch it in boiling water with a cup of vinegar added to it, like I did.
Rinse out pot or pressure cooker. Add tongue, 4 cups of cooking liquid (as above), fresh herbs, and garlic cloves. Braise for 1 hours (pressure cooker) or 2 hours (normal pot).
Towards the end of this time, fry the bacon in a medium-sized pot and reserve it, leaving the rendered fat in the pan. Saute the onion in the bacon fat until it is nearly translucent. Add the garlic and saute. Add the tomato paste and saute until it browns slightly. (You need to be done cooking the tongue by this time if you're using the pressure cooker.) Add the can of tomatoes, 2 ½ cups of the braising liquid, the bay leaf, the soy sauce, the beer, the tamarind, the molasses and the tarragon. Let cook for 20 minutes. Puree the sauce in small batches in a blender or food processor. Thicken the sauce if you like.
Remove the outer layer of skin from the tongue. It should slough off very easily now. Cut the tongue into slices. Add the tongue slices and the bacon lardons to the sauce. Cook 10 minutes. Serve.
Cheese Filled Plantain Fritters (Piononos)
Piononos are the perfect finger food. These delicious plantain bites are battered, fried, and stuffed with cheese.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 ripe plantains (yellow stage)
2/3 cup of Cheddar cheese (shredded)
2 eggs
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon of water
toothpicks
vegetable oil for frying
Preparation:1. Peel the plantains. Slice each one lengthwise into 4 equal slices.
2. In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
3. Remove the slices and drain on paper towels until cool enough to handle.
4.Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
5. Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
6. In a bowl, mix together the eggs, salt, flour and water.
7. Cover the open ends of the piononos with the flour and egg mix.
8. Fry the piononos on each end until it is sealed and golden.
Servings: Makes 12 fritters.
Sweet And Spicy Black Bean Recipe
Ingredients:
2 Tbs. olive oil
2 med. onion, finely chopped
1 to 2 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
4 15 ounce cans of black beans, rinsed and drained
1 28 ounce can of diced tomatoes, undrained with basil, garlic, oregano, if you can find it
1/3 cup honey
1/3 cup packed light brown sugar
1 tsp. ground ginger
1 tsp. salt
Directions:
Heat the olive oil in a frying pan over medium high heat. When it's hot add the onion and stir. Cook the onion for 20 to 25 minutes until it cooks down to about half of what you started with.
You are looking for a nice golden brown color. You will probably need to turn the fire to low after a few minutes. Stir frequently so they don't burn.
While the onion are cooking, chop up your jalapeno and garlic and set aside. Drain and rinse the black beans.
In a large pot add the beans, diced tomatoes, honey, brown sugar, ginger, and salt.
After 20 to 25 minutes of sauteing the onion, add the jalapeno and garlic. Mix in well. Continue to cook 5 minutes longer, stirring frequently.
Now add the onion mixture to the pot of beans and stir. Heat over medium heat until hot.
Side note: You don't necessarily have to cook the onion for 20 minutes BUT in my opinion, this will make your dish if you do. Those golden browned onions will impart a wonderful sweet flavor you won't want to miss.
Now serve up that sweet and spicy black bean recipe in one of the recommended ways I described above and enjoy
MONDAY 8 SEPTEMBER
Chicken & Dumplings
TUESDAY 9 SEPTEMBER
Escarole Soup
Submitted by: ~MELANIE ~?
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings
"This soup features sausage and escarole in a rich tomato-flavored broth."
INGREDIENTS:
1-1/4 teaspoons olive oil
14 ounces bulk Italian sausage
7/8 (32 ounce) carton chicken broth
7/8 (15 ounce) can cannellini beans, rinsed and drained
3/8 head escarole, chopped
3/8 (15 ounce) can tomato sauce
DIRECTIONS:
1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Serve with artisan bread and olive oil & salad
WEDNESDAY 10 SEPTEMBER
Prawn and Bacon Brochettes
Brochetas de Gambas y Bacon
The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!
Makes 12 units
Ingredients
5 oz jamón or thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered
Preparation
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.
Patatas Bravas
Crisp Spiced potatoes
Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best! Savor this mildly tangy version of patatas bravas with a chilled white wine.
Serves: 4
Difficulty: Very easy
Preparation time: 30 minutes
Ingredients
3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying
Preparation
The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.
Zarangollo murciano
(Stewed zucchini with onion)
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in the market, they are usually stuffed and fried.
Serves 6
Difficulty: easy
Ingredients
1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 yellow onions, finely chopped
2 pounds zucchini, peeled and cut into small dice
Salt
Freshly ground black pepper
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
6 eggs (optional)
Preparation
In a large sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.
Meanwhile, heat the remaining 1/4 cup olive oil in another sauté pan over medium heat. Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking. Transfer the zucchini to the pan with the onions.
Season the mixture with salt and pepper, add the oregano, and cook over medium heat, stirring often, for 5 minutes to blend the flavors. If desired, break the eggs onto the vegetables and cook over medium heat for about 5 minutes, or until the whites are set.
Remove from the heat and serve hot or at room temperature
Do not use eggs in this one.
THURSDAY 11 SEPTEMBER
Mushroom swiss burgers, fries, salad.
FRIDAY 12 SEPTEMBER
Low Fat Pizza Rustica
Ingredients:
1 1/2 cups marinara sauce
2 Tbsp tomato paste (no salt added)
1 tsp granulated sugar
1/4 teaspoon salt
1 Tbsp olive oil
2 cups thinly sliced mushrooms
2 tsps minced garlic
280 g (10 oz) ground skinless chicken breasts
1 cup coarsely chopped red onions
1 Tbsp minced fresh oregano
1/4 tsp crushed red pepper flakes
1 medium red capsicum (bell pepper), seeded and cut into thin strips
1/2 medium green capsicum (bell pepper), seeded and cut into thin strips
1/2 medium yellow capsicum (bell pepper), seeded and cut into thin strips
3 ounces peppered feta cheese, crumbled
1/4 cup slivered fresh basil
This is what you do:
Preheat oven to 190 C (450o F) and Spray a baking tray with Cannola oil..
Preparing the sauce:
Mix marinara sauce and tomato paste in medium bowl, stirring until paste is dissolved; then set aside.
Use your own dough (as described in the main low fat pizza recipes page), or use a pre-packed pizza base.
Preparing the topping:
Heat 1 teaspoon of the remaining oil In large nonstick skillet, and add mushrooms and half of the garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until mushrooms are soft and tender... but without overcooking them.
With slotted spoon, remove mushroom mixture from skillet, and set aside.
In same skillet, combine chicken, onions, oregano, pepper flakes and remaining garlic; cook, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat.
Spread the pizza base with the sauce, and top evenly with the chicken mixture, mushroom mixture, red, green and yellow capsicums, cheese and basil.
Sprinkle evenly with the oil, and bake for about 20 minutes (until crust is crispy and cheese is melted).
Cut into 8 wedges. It's 2 slices per serving.
Serve with salad
SATURDAY 13 SEPTEMBER
Okonomiyaki
Submitted by: SherbgRated: 4 out of 5 by 19 members
Prep Time: 12 MinutesCook Time: 15 Minutes
Ready In: 27 MinutesYields: 4 servings
"These delightful savory pancakes are a popular dish in Japan and may be filled with whatever meats and vegetables you like. This recipe is designed to make small starter or snack-size cakes, but you can make them larger to serve as a main dish!"
INGREDIENTS:
2/3 cup chopped cooked chicken
1 cup thinly sliced napa cabbage
2 tablespoons and 2 teaspoons
shredded carrots
2 green onions, chopped
8 fresh green beans, cut into 1/2 inch pieces
2/3 small green bell pepper, cut into thin strips
2/3 small zucchini, cut into thin strips
2 eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup chicken stock
1-1/4 teaspoons soy sauce
3/4 teaspoon vegetable oil
1/8 teaspoon toasted sesame oil
DIRECTIONS:
1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Serve with white rice
SUNDAY 14 SEPTEMBER
Cheese crisp
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