Sunday 01 March
Baked sea scallops
Sea scallops are baked with butter and basil and parsley.
Ingredients:
2 pounds fresh sea scallops
1/2 cup butter
3 tablespoons finely chopped parsley
1 1/2 teaspoons dried leaf basil, crumbled
1 teaspoon salt
1/4 teaspoon pepper
Preparation:
Ingredients:
2 pounds fresh sea scallops
1/2 cup butter
3 tablespoons finely chopped parsley
1 1/2 teaspoons dried leaf basil, crumbled
1 teaspoon salt
1/4 teaspoon pepper
Preparation:
Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry thoroughly. Place sea scallops in a large, lightly buttered baking dish in a single layer; dot with butter. Sprinkle sea scallops with parsley, dried basil, salt, and pepper. Bake at 350° for 5 minutes; stir to coat with butter and herbs and bake an additional 20 minutes. Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.Baked sea scallops recipe serves 6.
Serve with rice. Cut this one down!
Monday 02 March
Use up leftover alfredo sauce with pasta. Use up leftover breadsticks.
Serve with salad on side.
Tuesday 03 March
Use up leftover menudo
Wednesday 04 March
Loaded bratwurst stew
4 cups coarsely chopped green cabbage
1 lb smoked bratwurst
1 1/2 cups coarssely chopped round red potatoes
3/4 cup chopped red sweet pepper
1 medium onion, cut into thin wedges
2 14 oz cans chicken broth
1 tbsp spicy brown mustard
1 tbsp cider vinegar
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp celery seeds
Shredded swiss cheese
In a 5 to 6 quart slow cooker combine cabbage, bratwurst, potatoes, sweet peper and onion. In a large bowl whisk together broth, mustard, vinegar, salt, black pepper and celery seeds. Poor over all in cooker.
Cover, and cook on low heat for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. If desired, top each serving with cheese. Makes 6 servings.
Thursday 05 March
JICAMA, AVOCADO AND CHEDDAR SALAD WITH LIME DRESSING
Makes 4 servings
Ingredients
Makes 4 servings
Ingredients
• 1 medium jicama
• 3 medium carrots
• 1/2 small red onion
• 1/4 cup fresh lime juice
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/3 cup coarsely chopped fresh cilantro
• 4 ounces Cabot 50% or 75% Reduced Fat Cheddar, grated
• 1/2 small avocado, peeled and dicedDirections
1. In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.
2. In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
3. Mound mixture on four plates and top each with some of cheese and avocado.
Serve along with toasted tortillas with melted cheese and sour cream.
Friday 06 March
Stir fry with rice. Use prebagged asian veggies. Make rice ahead.
Saturday 07 March
Crockpot chicken with artichokes
1 1/2 to 2 pounds boneless chicken breast halves, skin removed
8 ounces sliced fresh mushrooms
1 can (14.5 ounces) diced tomatoes, undrained
1 package frozen artichokes, 8 to 12 ounces (I used 1 can of artichoke hearts, quartered)
1 cup chicken broth, (you may need to use the whole can)
1/2 cup chopped onion
1 can (3 to 4 ounces) sliced ripe olives
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca
2 teaspoons curry powder, or to taste
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice
PREPARATION:Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato mixture over chicken.Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.
PREPARATION:Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato mixture over chicken.Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.
Makes 6 to 8 servings.
REDUCE THIS ONE!
Sunday 08 March
Gourmet March 1992
Yield: Serves 6
For the stuffing:
Yield: Serves 6
For the stuffing:
1 large shallot, minced
1 onion, minced
1 garlic clove, minced
3/4 stick (6 tablespoons) unsalted butter
3/4 teaspoon crumbled dried sage
1/8 teaspoon ground cloves
1/3 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup dry white wine
4 cups cubed stale homemade-type white bread (about 8 slices), toasted
3/4 cup skinned, lightly toasted hazelnuts, (procedure follows), chopped fine
6 Cornish hens, each weighing about 1 1/4 pounds, rinsed and patted dry
1/2 sticks (1/4 cup) unsalted butter, melted and cooled
1/3 cup fresh lemon juice
and 8 1/2-ounce jar mango chutney (about 3/4 cup)
Make the stuffing:
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
REDUCE DOWN TO ONE CORNISH HEN!
