Monday
Jerk-Spiced Tilapia with Asparagus and Rice Pilaf
YIELD: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 6 minutes
Details
The sun is blazing, the temperature is rising, and the barbeque is calling your name. Get outside and grill up a light and delicious meal full of protein and flavor. Aaaay! Caliente! (uuhhh, not quite since it's now snowing here in Fairbanks, but this recipe seemed perfect to help warm us up a bit!!!)
Ingredients
• 1 tsp / 5 ml thyme
• 1 tsp / 5 ml chili powder
• 2 cloves of garlic, pressed
• 1 tsp / 5 ml ground ginger
• 1/2 tsp / 2 1/2 ml nutmeg
• 1/2 tsp / 2 1/2 ml cinnamon
• 1 jalapeno pepper, cored, seeded, and finely chopped
• 1 tsp / 5 ml freshly ground black pepper
• Pinch of sea salt
• 1 Tbsp / 15 ml lime juice
• 2 Tbsp / 30 ml olive oil
• 1/2 tsp / 2 1/2 ml ground cloves
• 4 tilapia fillets
Preparation
Combine herbs and spices in a small bowl and mix well.
Coat tilapia fillets with olive oil. Pat both sides with spices.
Sauté each fillet until just cooked through, about 3 minutes on each side. Do not overcook!
Serve with wild rice and asparagus
Tuesday
Bubble and Squeak
This classic dish originally contained beef along with the left-over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.
Serves 4
Butter - 25g (1 oz)
Onion 1, finely chopped
Potatoes - 450g (1 lb), ------ cooked and mashed
Cabbage - 225g (8 oz)
Beef - 4-8 slices, cooked ------ and finely chopped (optional)
Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently.Add the potatoes and cabbage. If you are including the beef, add this as well.
Fry over a medium heat for 15 minutes until brown then serve.
Wednesday
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with bread and salad.
Thursday
Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
Serve with bread
Friday
Scallops Parmesan
Sauteed garlic and spinach mixed with lightly seasoned sea scallops. Scallops are topped with diced tomatoes, Parmesan and Italian blend cheeses and seasoned with salt and pepper.
Ingredients -
4 cloves Garlic, minced
2 teaspoons Extra Virgin Olive Oil
1 (16 ounces) package Fresh Baby Spinach
1 pound Large Sea Scallops
Italian Seasoning
1 (15 ounces) can Diced Tomatoes
Parmesan Cheese, grated
Sea Salt
Fresh Ground Black Pepper
1/2 cup shredded Italian Cheese Blend
Preparation:
1. In large skillet, sauté garlic in 1-teaspoon olive oil over medium heat.
2. When garlic has browned, add spinach to skillet.
3. Sauté spinach until soft.
4. Remove spinach to colander and leave to drain.
5. Season scallops lightly with Italian seasoning.
6. Add remaining teaspoon olive oil to skillet.
7. Sauté scallops 2 minutes per side.
8. Add diced tomatoes and simmer 2 additional minutes.
9. Stir spinach back into skillet.
10. Add grated Parmesan, salt and pepper, and Italian cheese.
11. Heat until cheeses have melted.
Serve over spaghetti. Serve with steamed asparagus.
Saturday
Spanish braised beef cheeks with tomato bread
I've had this before and I absolutely loved it! Perfect for a cold winter day. It's the perfect comfort food! Tamara
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
serves 4
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
Tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.
white anchovy & parsley salad
The trick with this salad is making sure your parsley leaves aren’t too large and tough. Home grown would be preferable as they tend to be more delicate than commercial leaves. If you can only find tough old leaves, I’d recommend softer leaves like baby spinach.
1 bunch flat leaf parsley, leaves picked and torn
4 white anchovy fillets, halved lengthwise
1T sherry vinegar
3T extra virgin olive oil
Whisk together oil and vinegar and season well. Toss through parsley leaves and transfer to a serving bowl. Drape over anchovies and serve immediately.
Sunday
Homemade Rostisserie chicken with roasted potates with steamed brussel sprouts.
This recipe is super duper easy. I simply prepare a whole fryer by cleaning it out, and the I rub the exterior and interior of the chicken with olive oil. The top with spices (I tend to mix it up to whatever I feel like using that time to vary the end taste. Sometimes Garlic, Paprika, parsley, salt and pepper, other times I'll throw some dried ginger or even some cajun spices to make it a tad bit more spicy)
Use up the red potatoes by slicing in half and then drizzle olive oil on then. Top with some sea salt and freshly ground pepper and throw in the oven until the potatoes are fork tender and starting to get slightly toasted around the edges.
Saturday, September 26, 2009
Saturday, September 19, 2009
Menu Plan
Monday
Eggplant sandwiches
Ingredients:
1 large peeled eggplant
3 leafs of lettuce
1 medium tomato, sliced
3 slices ham
3 slices of mozzarella cheese
1/4 tbs chicken boullion
2 tbs olive oil
Directions:Cut off ends of eggplant and cut lengthwise into 6 slices. Sprinkle slice with chicken boullion and grill in hot skillet (I used a George Forman Grill) with olive oil for about 3 minutes on each side, until tender. Arrange 1 eggplant slice on 3 plates and top each slice with 1 slice ham, 1 slice of cheese, 1 leaf lettuce and tomato. Top with remaining slices of eggplant to make sandwiches. Top with grated parmesan cheese. Serve with side salad. Makes 3 sandwiches.
Hot Pasta Salad
Ingredients
2 Tbl balsamic vinegar
2tsp olive oil
1/8tsp salt
1 med. green pepper, cut into 1/4" strips
1/2 med. red onion, cut in half lengthwise & thinly sliced (1cup)
1tsp poppy seeds
2cups hot cooked linguine (6oz uncooked1med tomato, cut into thin wedges
Directions1. In small bowl, combine vinegar, oil and salt. Set aside2. Spray 12" nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add pepper, onion and poppy seed. Cook for 4-6 minutes, or until vegetables are tender, stirring frequently. Reduce heat to medium-low. Add linguine and tomato. Cook for 1-1-1/2 minutes, or until hot, stirring frequently. Add vinegar mixture. Toss to combine. Serve hot.
Tuesday
Tangy Cucumber and Avocado Salad
Submitted By: Jessie Welch
Prep Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4
"A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice."
Ingredients:
2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions (optional)
1/4 teaspoon salt
black pepper to taste
1/4 large lemon
1 lime
Directions:
1. In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Serve over romaine lettuce. Add white beans for protein.
Serve with whole wheat bread.
Wednesday
Apple-Apricot Pork Chops
Ingredients:
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Preparation:Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened.
Serves 4 to 6.
Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
Makes 4 to 6 servings.
Bon AppétitJanuary 2000
Thursday
Black Beans and Rice
Submitted By: Robyn Webb
Photo By: sarah
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 10
"White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir ...and that 's it. Black Beans and Rice for six."
Ingredients:
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
Directions:
1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Serve with salad
Friday
Grilled Teryaki Chicken and Pineapple Shish Kabobs
Serve over rice
Roasted Corn and Edamame Salad
SELF May 2007
Makes 4 servings
2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
Saturday
White Chicken Chili and rice
Eggplant sandwiches
Ingredients:
1 large peeled eggplant
3 leafs of lettuce
1 medium tomato, sliced
3 slices ham
3 slices of mozzarella cheese
1/4 tbs chicken boullion
2 tbs olive oil
Directions:Cut off ends of eggplant and cut lengthwise into 6 slices. Sprinkle slice with chicken boullion and grill in hot skillet (I used a George Forman Grill) with olive oil for about 3 minutes on each side, until tender. Arrange 1 eggplant slice on 3 plates and top each slice with 1 slice ham, 1 slice of cheese, 1 leaf lettuce and tomato. Top with remaining slices of eggplant to make sandwiches. Top with grated parmesan cheese. Serve with side salad. Makes 3 sandwiches.
Hot Pasta Salad
Ingredients
2 Tbl balsamic vinegar
2tsp olive oil
1/8tsp salt
1 med. green pepper, cut into 1/4" strips
1/2 med. red onion, cut in half lengthwise & thinly sliced (1cup)
1tsp poppy seeds
2cups hot cooked linguine (6oz uncooked1med tomato, cut into thin wedges
Directions1. In small bowl, combine vinegar, oil and salt. Set aside2. Spray 12" nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add pepper, onion and poppy seed. Cook for 4-6 minutes, or until vegetables are tender, stirring frequently. Reduce heat to medium-low. Add linguine and tomato. Cook for 1-1-1/2 minutes, or until hot, stirring frequently. Add vinegar mixture. Toss to combine. Serve hot.
Tuesday
Tangy Cucumber and Avocado Salad
Submitted By: Jessie Welch
Prep Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4
"A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice."
Ingredients:
2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions (optional)
1/4 teaspoon salt
black pepper to taste
1/4 large lemon
1 lime
Directions:
1. In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Serve over romaine lettuce. Add white beans for protein.
Serve with whole wheat bread.
Wednesday
Apple-Apricot Pork Chops
Ingredients:
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Preparation:Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened.
Serves 4 to 6.
Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
Makes 4 to 6 servings.
Bon AppétitJanuary 2000
Thursday
Black Beans and Rice
Submitted By: Robyn Webb
Photo By: sarah
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 10
"White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir ...and that 's it. Black Beans and Rice for six."
Ingredients:
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
Directions:
1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Serve with salad
Friday
Grilled Teryaki Chicken and Pineapple Shish Kabobs
Serve over rice
Roasted Corn and Edamame Salad
SELF May 2007
Makes 4 servings
2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
Saturday
White Chicken Chili and rice
Sunday
MANICOTTI FLORENTINE
1 (8 oz.) pkg. manicotti shells
1 (10 oz.) pkg. frozen spinach
1 c. ricotta cheese
1 c. Mozzarella cheese, shredded
1/2 tsp. salt
Dash of pepper
1 jar spaghetti sauce
1/4 c. Parmesan cheese
Cook manicotti as directed on package and drain. Cook spinach as directed on package and drain. Combine rest of ingredients except Parmesan cheese and sauce. Stuff each manicotti shell. Place in a greased baking dish. Pour sauce over shells. Sprinkle with Parmesan, cover and bake at 350 degrees for 30 minutes.
Serve with salad and garlic bread
Saturday, September 12, 2009
Menu Plan
Monday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro
Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
Ingredients
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally. 2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly. Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.
Tuesday
Tofu Korma Curry over rice.
Cabbage Upkari
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian (Konkani)
1 medium green cabbage finely chopped / shredded
1 teaspoon(s) mustard seeds
4 green chillies slit
2 tablespoon(s) oil (ideally coconut oil)
2 tablespoon(s) grated coconut
2 teaspoon(s) lemon juice (optional)
salt to taste
Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minute(s) or till the cabbage is cooked but green yet.
Mix in the grated coconut. Garnish with lemon juice (optional).
Wednesday
Use up Pozole with toasted tortillas
Thursday
Apple-Apricot Pork Chops
Scroll down to see more pork chop recipes.
Ingredients:
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Preparation:Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened. Serves 4 to 6.
Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.
Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
Makes 4 to 6 servings.
Bon AppétitJanuary 2000
Friday
Parmesan-Crusted Tilapia
By: Melissa Kirk
From: Every Day with Rachael Ray It takes only five ingredients to make this tender fish dish!
Ingredients:
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Directions:
Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.
Serve with steamed brussel sprouts and rice
Saturday
Mushroom and Swiss Chicken
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 4
"Cajun seasoning and garlic add lots of zest to chicken baked with Swiss cheese and mushrooms."
Ingredients:
4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.
Serve with rice
Sunday
Boston pork butt on the grill.
Serve with grilled potatoes and summer squash.
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro
Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
Ingredients
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally. 2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly. Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.
Tuesday
Tofu Korma Curry over rice.
Cabbage Upkari
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian (Konkani)
1 medium green cabbage finely chopped / shredded
1 teaspoon(s) mustard seeds
4 green chillies slit
2 tablespoon(s) oil (ideally coconut oil)
2 tablespoon(s) grated coconut
2 teaspoon(s) lemon juice (optional)
salt to taste
Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minute(s) or till the cabbage is cooked but green yet.
Mix in the grated coconut. Garnish with lemon juice (optional).
Wednesday
Use up Pozole with toasted tortillas
Thursday
Apple-Apricot Pork Chops
Scroll down to see more pork chop recipes.
Ingredients:
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Preparation:Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened. Serves 4 to 6.
Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.
Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
Makes 4 to 6 servings.
Bon AppétitJanuary 2000
Friday
Parmesan-Crusted Tilapia
By: Melissa Kirk
From: Every Day with Rachael Ray It takes only five ingredients to make this tender fish dish!
Ingredients:
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Directions:
Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.
Serve with steamed brussel sprouts and rice
Saturday
Mushroom and Swiss Chicken
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 4
"Cajun seasoning and garlic add lots of zest to chicken baked with Swiss cheese and mushrooms."
Ingredients:
4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.
Serve with rice
Sunday
Boston pork butt on the grill.
Serve with grilled potatoes and summer squash.
Friday, September 4, 2009
Menu Plan
Monday
Herb Stuffed Pork Tenderloin
Serves 4
Hands on time: 20 minutes
Total time: 50 minutes
Ingredients:
14oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary
Instructions
1. Preheat oven to 425F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side.
Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.
2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.
3. In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.
4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.
5. Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.
Skinny scalloped potatoes
Serves 6
Hands on time: 15 minutes
Total time: 60 minutes
2 tsp whole wheat flour
1 cup skim milk
1/4 cup low fat, reduced sodium chicken broth
Pinch sea salt
1/2 tsp ground black pepper
2 lbs Yukon gold potatoes, peeled and sliced thinly, divided
1/2 cup chives, chopped, divided.
1. Preheat oven to 425F
2. Place flour in a medium saucepan over low heat. Gradually add milk, stirring with a whisk until blended. Stir in broth, salt and pepper, and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat.
3. Layer 1/3 of potato slices in the bottom of an 11 x 7 inch covered baking dish. Top with 1/2 of carrot slices and a sprinkle of chives. Repeat layers, ending with potato slice. Pour milk mixture over potato mixture and top with remaining chives.
4. Cover dish with lid and bake for 45 minutes.
Tuesday
Palek Paneer with rice
Aunas and Ambo
Serves: 4 Style: South Indian Vegetarian (Konkani)
4 cups mixed fruits
chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste salt to taste
Mix the sugar into the chopped fruits and keep aside.
Grind the coconut with the red chilli(es) and a little water. When almost done, add the mustard seeds. Grind for a few more seconds till the mustard seeds are crushed.
Add the coconut paste to the fruits with salt and mix well.
Serve cold or at room temperature.
Wednesday
Grilled marinated ahi tuna with grilled asparagus and rice
Thursday
Use up ready made Pozole. Serve with toasted tortillas
Friday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro
Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally.
2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly.
Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.
Saturday
Quick white bean & Spinach Ravioli
1/4 cup frozen chopped spinach
1/2 cup cannellini beans
1/2 cup reduced fat ricotta cheese
2 tbsp shredded reduced fat mozzarella cheese
1/4 tsp kosher salt
32 wonton wrappers
1 cup tomato sauce
1. Fill a medium saucepan with hot water, cover and bring to a boil.
2. While water is heating, defrost the frozen spinach in a microwave oven. Once thawed, squeeze, as much water as you can out of the spinach and place spinach in the bowl of a food processor. Add the beans, cheese and salt. Process the bean and cheese mixture until smooth, approximately 1 minute. You should have approximately 3/ cup of ravioli filling.
3. Fill a small bowl with warm water. Lay out 16 wonton wrappers. Dip your finger in the water and moisten edges of each wrapper. Place 1 tsp of bean and cheese filling in center of each square. From the leftover 16 wrappers, take another wrapper, place it on top of filling, and seal by pressing firmly along edges of ravioli. Repeat until all wrappers or filling are used up.
4. Gently place ravioli in boiling water and cook for approximately 2 minutes. The ravioli is ready when you can see the green of the filing through the wrappers. White pasta cooks, warm tomato sauce in a small saucepan. Drain pasta, place 4 ravioli on each plate, and top with 1/4 cup of sauce.
Serve with Salad and bread with olive oil.
DESSERT
Cranberry Orange Cheesecake pears
Ingredients
2 bosc pears
1 cinnamon sticks
1 cup each of 100% cranberry juice and 100% orange juice
1 vanilla bean, split lengthwise
Cheesecake stuffing
1/2 cup light cream cheese, at room temperature
1/2 tsp vanilla extract
1/4 tsp dried ground ginger
1/4 tsp almond extract
1/6 tsp dried, unsweetened cranberries
1/4 cup unsalted, sliced almonds, toasted
Instructions:
1 Peel pears. Trim bottoms so that they sit flat. Using a small spoon or a melon baller, scoop out and discard cores. Place pears in a very large, wide, heavy bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.
2. Bring to a boil, then reduce heat. Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20 to 25 minutes.
3. In a bowl, stir cream cheese with vanilla extract, ginger and almond extract until mixed. If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid. Stir in cranberries and almonds.
4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to 1/4 cup. The sauce will foam and bubble toward the end of cooking, so be sure to stir often. Remove from heat and discard cinnamon sticks and vanilla husks.
5. To serve, fill pears with cream cheese mixture. Place on plates and spoon sauce over the top.
Sunday
Cornish Hen with Grape & Pistachio Quinoa
Serves 4
1 Cornish Game hen
1 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp coriander, ground
2 tsp ginger, ground
1/4 sea salt
1/4 tsp nutmeg, ground
2 1/4 tsp olive oil
1/2 cup chicken broth
1/2 cup quinoa
1/2 cup seedless grapes, halved (red, green or combination)
1 1/2 tbsp unsalted roasted pistachios, shelled and chopped
2 green onions, white and light green parts only, thinly slice.
1. Preheat oven to 450F. Arrange hen, cavity down on a rimmed baking sheet. Set aside
2. In a small bowl, combine pepper, cinnamon, coriander, ginger, salt and nutmeg. Set aside 1 tsp spice mixture. Combine remaining spice mixture with oil to make a paste. Rub paste over hens, dividing it evenly. Bake for 30 to 40 minutes, until thickest part of thigh registers 170F with a meat thermometer. Loosely cover hens with foil and let rest for 10 minutes.
3. Meanwhile after rinsing quinoa to remove saponins. In a medium saucepan over medium high heat, bring broth and reserved 1 tsp spice mixture to a boil. Stir in quinoa, cover, turn off heat and set aside for 5 minutes.
4 Stir grapes, pistachios and green onions into quinoa. Transer quinoa to a serving bowl or plates and serve alongside hens.
Swiss Chard Recipe
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Herb Stuffed Pork Tenderloin
Serves 4
Hands on time: 20 minutes
Total time: 50 minutes
Ingredients:
14oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary
Instructions
1. Preheat oven to 425F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side.
Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.
2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.
3. In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.
4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.
5. Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.
Skinny scalloped potatoes
Serves 6
Hands on time: 15 minutes
Total time: 60 minutes
2 tsp whole wheat flour
1 cup skim milk
1/4 cup low fat, reduced sodium chicken broth
Pinch sea salt
1/2 tsp ground black pepper
2 lbs Yukon gold potatoes, peeled and sliced thinly, divided
1/2 cup chives, chopped, divided.
1. Preheat oven to 425F
2. Place flour in a medium saucepan over low heat. Gradually add milk, stirring with a whisk until blended. Stir in broth, salt and pepper, and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat.
3. Layer 1/3 of potato slices in the bottom of an 11 x 7 inch covered baking dish. Top with 1/2 of carrot slices and a sprinkle of chives. Repeat layers, ending with potato slice. Pour milk mixture over potato mixture and top with remaining chives.
4. Cover dish with lid and bake for 45 minutes.
Tuesday
Palek Paneer with rice
Aunas and Ambo
Serves: 4 Style: South Indian Vegetarian (Konkani)
4 cups mixed fruits
chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste salt to taste
Mix the sugar into the chopped fruits and keep aside.
Grind the coconut with the red chilli(es) and a little water. When almost done, add the mustard seeds. Grind for a few more seconds till the mustard seeds are crushed.
Add the coconut paste to the fruits with salt and mix well.
Serve cold or at room temperature.
Wednesday
Grilled marinated ahi tuna with grilled asparagus and rice
Thursday
Use up ready made Pozole. Serve with toasted tortillas
Friday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro
Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally.
2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly.
Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.
Saturday
Quick white bean & Spinach Ravioli
1/4 cup frozen chopped spinach
1/2 cup cannellini beans
1/2 cup reduced fat ricotta cheese
2 tbsp shredded reduced fat mozzarella cheese
1/4 tsp kosher salt
32 wonton wrappers
1 cup tomato sauce
1. Fill a medium saucepan with hot water, cover and bring to a boil.
2. While water is heating, defrost the frozen spinach in a microwave oven. Once thawed, squeeze, as much water as you can out of the spinach and place spinach in the bowl of a food processor. Add the beans, cheese and salt. Process the bean and cheese mixture until smooth, approximately 1 minute. You should have approximately 3/ cup of ravioli filling.
3. Fill a small bowl with warm water. Lay out 16 wonton wrappers. Dip your finger in the water and moisten edges of each wrapper. Place 1 tsp of bean and cheese filling in center of each square. From the leftover 16 wrappers, take another wrapper, place it on top of filling, and seal by pressing firmly along edges of ravioli. Repeat until all wrappers or filling are used up.
4. Gently place ravioli in boiling water and cook for approximately 2 minutes. The ravioli is ready when you can see the green of the filing through the wrappers. White pasta cooks, warm tomato sauce in a small saucepan. Drain pasta, place 4 ravioli on each plate, and top with 1/4 cup of sauce.
Serve with Salad and bread with olive oil.
DESSERT
Cranberry Orange Cheesecake pears
Ingredients
2 bosc pears
1 cinnamon sticks
1 cup each of 100% cranberry juice and 100% orange juice
1 vanilla bean, split lengthwise
Cheesecake stuffing
1/2 cup light cream cheese, at room temperature
1/2 tsp vanilla extract
1/4 tsp dried ground ginger
1/4 tsp almond extract
1/6 tsp dried, unsweetened cranberries
1/4 cup unsalted, sliced almonds, toasted
Instructions:
1 Peel pears. Trim bottoms so that they sit flat. Using a small spoon or a melon baller, scoop out and discard cores. Place pears in a very large, wide, heavy bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.
2. Bring to a boil, then reduce heat. Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20 to 25 minutes.
3. In a bowl, stir cream cheese with vanilla extract, ginger and almond extract until mixed. If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid. Stir in cranberries and almonds.
4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to 1/4 cup. The sauce will foam and bubble toward the end of cooking, so be sure to stir often. Remove from heat and discard cinnamon sticks and vanilla husks.
5. To serve, fill pears with cream cheese mixture. Place on plates and spoon sauce over the top.
Sunday
Cornish Hen with Grape & Pistachio Quinoa
Serves 4
1 Cornish Game hen
1 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp coriander, ground
2 tsp ginger, ground
1/4 sea salt
1/4 tsp nutmeg, ground
2 1/4 tsp olive oil
1/2 cup chicken broth
1/2 cup quinoa
1/2 cup seedless grapes, halved (red, green or combination)
1 1/2 tbsp unsalted roasted pistachios, shelled and chopped
2 green onions, white and light green parts only, thinly slice.
1. Preheat oven to 450F. Arrange hen, cavity down on a rimmed baking sheet. Set aside
2. In a small bowl, combine pepper, cinnamon, coriander, ginger, salt and nutmeg. Set aside 1 tsp spice mixture. Combine remaining spice mixture with oil to make a paste. Rub paste over hens, dividing it evenly. Bake for 30 to 40 minutes, until thickest part of thigh registers 170F with a meat thermometer. Loosely cover hens with foil and let rest for 10 minutes.
3. Meanwhile after rinsing quinoa to remove saponins. In a medium saucepan over medium high heat, bring broth and reserved 1 tsp spice mixture to a boil. Stir in quinoa, cover, turn off heat and set aside for 5 minutes.
4 Stir grapes, pistachios and green onions into quinoa. Transer quinoa to a serving bowl or plates and serve alongside hens.
Swiss Chard Recipe
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
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