Saturday, February 28, 2009

Menu Plan for the week

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:
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
• 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.


Makes 6 to 8 servings.


REDUCE THIS ONE!

Sunday 08 March
Gourmet March 1992
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.
REDUCE DOWN TO ONE CORNISH HEN!

dinner tonight

Menudo
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
**Afternote......I can now say that after cooking this and already eating some of it, it's delicious! Spicy and tasty. The tripe is kind of chewy but it's not bad and of course the pigs feet are so tender that they were falling apart easily when I started removing the skin and all. Some say that tripe smells horrible but I don't really find that. At one point when it first started cooking it smelled a bit ...odd. But by now the house is full of homey, ricy and spicy smells. I can't wait to sit down with a bowl of this and try it out!!

Saturday, February 14, 2009

Menu Plan for the Week

MONDAY
Stuffed Beef Heart with Mushroom Stuffing
Mushroom Stuffing:
10 slices bacon, diced
1 medium onion, finely chopped
2 (4-ounce) cans sliced mushrooms, drained
Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)
To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.
Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Fill heart cavity with mushroom stuffing. Skewer or sew with string to fasten. Place in crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving if desired.


TUESDAY
Lemon Mustard Chicken
Ingredients
4 chicken breasts halves, boneless, skinless
1/4 c dijon mustard
1/2 c fresh lemon juice
1/4 c dried herbs combined from the following:
Parsley, Oregano, Sage, Thyme
Salt and pepper to taste


Nutritional Info
Fat: 1.7g
Carbohydrates: 2.6g
Calories:156.1
Protein: 27.8g

combine lemon juice, dijon mustard, herbs, salt and pepper. Mix well and pour over 4 boneless, skinless chicken breast halves in plastic or enameled container. Allow to marinate for 2 to 4 hours. Grill for 5 - 7 minutes on each side.
Makes 4 individual servings.

WEDNESDAY
Use up leftovers

THURSDAY
Use up leftovers

FRIDAY
Salmon with Pineapple salsa
Ingredients:
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 1-pound fresh skinless salmon filet, 1 inch thick
1/4 teaspoon ground cumin
Directions:
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Rinse filets. Pat dry with paper towels. Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
Place on the grill, tucking under any thin edges. Cook for 4 to 6 minues, until flakes easily. Serve with salsa.
Serves: 4
Serve with rice


SATURDAY
Corned beef & potatoes, and carrots


SUNDAY
Use up leftovers

Saturday, February 7, 2009

Menu Plan for 2/9-2/15

MONDAY 9 FEBRUARY
Crockpot Indian Curry

1 13.5 oz can of coconut milk
1 can garbanzo beans, drained and rinsed-
4-6 frozen skinless, boneless chicken thighs -
1 T tomato paste
2 T curry powder
1 t ground coriander
1 t ground cumin
1 inch peeled and grated ginger
few dashes of hot sauce (I used Tobasco)
1 yellow onion. chopped
2 or 3 cloves of smashed and chopped garlic
1 green bell pepper, seeded and chopped
1/2 of an eggplant, chopped
1 sweet potato, peeled and chopped
The Directions.
Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.
Serve over rice

Had to add this one as I had to use up the remainder of the coconut milk from Saturday night's dinner.
TUESDAY 10 FEBRUARY
Black-Bean and Tomato Quinoa Gourmet July 2007
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Yield: Makes 4 (side dish) servings
Active Time: 20 minutes
Total Time: 45 minutes
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

WEDNESDAY 11 FEBRUARY
Slow Cooked Athenian Chicken
2/3 cup flour
1 tsp salt
1/2 tsp dried oregano
6 chicken breasts, boneless & skinless
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup white wine (water or chicken broth may be substituted)
In a small bowl, combine first three ingredients. Rub ingredients over chicken. Place chicken in crockpot, then add soup and wine into crockpot. Cover and cook on low for 8-10 hours
Reduce this one!

Serve with pasta and grilled zuchini slices.


THURSDAY 12 FEBRUARY
Use up leftovers

FRIDAY 13 FEBRUARY
Bay Scallops with Spinach recipe
Ingredients:
2 lbs of fresh spinach, stemmed and washed, not dried.
1 lb of bay scallops.
3 large cloves of garlic, peeled.
¼ cup of white wine.
2 tablespoons of fresh lemon juice.
2 teaspoons of olive oil.
2 teaspoons of salt.
1 teaspoon of grated lemon zest.
Freshly ground pepper, to taste.
Preparation Instructions:
Heat 1 teaspoon of olive oil in a large pot over medium heat.Add the garlic and lemon zest and cook for 20 seconds, stirring continuously.Add the spinach and toss occasionally until wilted.Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.Heat the remaining 1 teaspoon of oil in a large skillet over medium heat.Add the scallops and sauté for 1 minute or until just cooked through.Remove the scallops from the pan and add the lemon juice and wine.Cook, scraping the bottom of the pan, for 15 seconds.Remove from the heat, then toss in the scallops and season with the remaining salt and pepper to taste.On serving plates, place a mound of spinach in the middle and surround with scallops.
Serve over pasta

SATURDAY 14 FEBRUARY
Beef Haggis (from Jack Poulter, jpoulter@islandnet.com)
1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt
1 tbs. black pepper
pinch cayenne pepper
cow's bladder, sheep's stomach or pudding basin (bowl)
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours. (If no bladder/stomach is available put into a ovenproof bowl, cover with foil or waxed paper (tied on) and steam as above.)
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.
This is traditionally served as an accompaniment to other meats on a festive occasion, e.g., Robby Burn's Birthday. It may also be eaten as a dessert by pouring a few ounces of Drambuie over it. I have done this and enjoyed it.

SUNDAY 15 FEBRUARY
Best-Ever Chops
CDKitchen http://www.cdkitchen.com/
Category: Pork Chops
Serves/Makes: 4
Ready In: > 5 hrs
Ingredients:
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, sliced
1 can (14 1/2 ounce size) stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
Directions:Add all ingredients except water and cornstarch to the crockpot. Cook on LOW for 5 1/2 hours. Mix cornstarch and water together and stir into crockpot. Cook 30 minutes more. Serve over rice.