SUNDAY
Sauce:
Chop a medium onion and 2-3 cloves garlic. Saute in 1/4 cup olive oil for 5 minutes. Add herbs: 1 tablespoon basil, 1 teaspoon oregano, 1 teaspoon thyme and saute until fragrant. Add two 28-oz cans of diced tomatoes. Simmer uncovered for 30 minutes. Add 1/2 cup dry red wine. Salt and pepper to taste.
Filling:
Squeeze excess moisture from a 1-lb brick of firm tofu (press between paper towels). Crumble tofu into a bowl and add 2 beaten eggs. Thaw and drain (press out water) one package of frozen spinach and add to tofu. Add 1 teaspoon basil, 1 teaspoon oregano, 1 clove minced garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
Assemble:
Pour about a cup of the sauce into the bottom of a 9x13 baking dish. Stuff uncooked manicotti shells with the spinach/tofu mixture. Arrange the manicotti in a single layer over the sauce. Top with the remaining sauce, making sure to cover all the shells. Cover tightly with foil and bake at 350 for an hour.
Add some part skim milk mozarella
Enjoy!
Serve with fresh bread and salad
Saturday, October 24, 2009
Souvlaki with tzatziki and Fassolakia Freska me Domata
Greek Souvlaki Recipe
Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.
Tzatziki Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water
sea salt
fresh ground pepper
Preparation:
Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)
Vegetarian tacos
THURSDAY
1 12 oz package meatless crumbles
1/2 tsp salt free Southwest chipotle seasoning
1 15 oz pinto beans, rinsed and drained
1 cup refrigerated salsa
2 cups cooked brown rice
1 cup frozen whole kernel corn, thawed
24 taco shells
Light sour cream (optional)
shredded sharp cheddar cheese
diced avocado
diced tomato
1. Heat a large nonstick skillet over medium high heat, coat pan with cooking spray. Add meatless crumbles and chipotle seasoning, and cook 2 minutes or until thoroughly heated. Add beans, salsa, rice and corn; cook 4 minutes or until thoroughly heated.
2. Spoon 1/4 cup crumble mixture into each taco shell. Top with sour cream, cheese, avocado, and tomato, if desired.
Yield 12 servings
Serve with salad
1 12 oz package meatless crumbles
1/2 tsp salt free Southwest chipotle seasoning
1 15 oz pinto beans, rinsed and drained
1 cup refrigerated salsa
2 cups cooked brown rice
1 cup frozen whole kernel corn, thawed
24 taco shells
Light sour cream (optional)
shredded sharp cheddar cheese
diced avocado
diced tomato
1. Heat a large nonstick skillet over medium high heat, coat pan with cooking spray. Add meatless crumbles and chipotle seasoning, and cook 2 minutes or until thoroughly heated. Add beans, salsa, rice and corn; cook 4 minutes or until thoroughly heated.
2. Spoon 1/4 cup crumble mixture into each taco shell. Top with sour cream, cheese, avocado, and tomato, if desired.
Yield 12 servings
Serve with salad
Zesty Tilapia with Mushrooms
WEDNESDAY
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 45 Minutes
Servings: 4
"Tender tilapia and distinctive porcini mushrooms are cooked with lime juice and butter."
Ingredients:
1 ounce dried porcini mushrooms
2 tablespoons butter
2 (4 ounce) fillets tilapia, halved
kosher salt to taste
ground black pepper to taste
1 tablespoon lemon zest
2 limes, juiced
2 green onions, chopped
Directions:
1. Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
2. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
3. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
Serve with rice and broccoli
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 45 Minutes
Servings: 4
"Tender tilapia and distinctive porcini mushrooms are cooked with lime juice and butter."
Ingredients:
1 ounce dried porcini mushrooms
2 tablespoons butter
2 (4 ounce) fillets tilapia, halved
kosher salt to taste
ground black pepper to taste
1 tablespoon lemon zest
2 limes, juiced
2 green onions, chopped
Directions:
1. Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
2. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
3. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
Serve with rice and broccoli
Stuffed Peppers with salad
TUESDAY
4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*
* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.
Preheat oven to 350 degrees F. Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; saute until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 15 to 20 minutes. Remove from oven and serve immediately.
Makes 4 servings
4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*
* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.
Preheat oven to 350 degrees F. Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; saute until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 15 to 20 minutes. Remove from oven and serve immediately.
Makes 4 servings
Mexican Tamale with Salad
MONDAY
5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste
2 to 3 dozen dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
2 pounds prepared masa
Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it may stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add about 1-1 1/2 tablespoons of chile mixture in the center. Fold right edge to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.Yield: 2-3 dozen tamalesPrep Time: 1-2 hoursCook Time: 1 hourDifficulty: Intermediate
5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste
2 to 3 dozen dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
2 pounds prepared masa
Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it may stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add about 1-1 1/2 tablespoons of chile mixture in the center. Fold right edge to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.Yield: 2-3 dozen tamalesPrep Time: 1-2 hoursCook Time: 1 hourDifficulty: Intermediate
Friday, October 16, 2009
Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds
SUNDAY
Ingredients:
1 butternut squash, 2 - 3 lb
2 stalks celery or 1 fennel bulb
2 medium carrots
1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
2 Tblsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups coconut milk (recipe below)
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds (recipe below)
Fresh cilantro and/or basil leaves for garnish
Coconut Milk:
Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes
Whiz at high speed for 5 minutes
Strain through cloth lined seive - press hard to get out all the milk
Reserve the liquid and discard the solids
Blanched Toasted Almonds:
Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
Drain and rinse in cold water
Slip off the skins and spread out to drydry
Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:
Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them
Recipe Directions:
If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes
Ingredients:
1 butternut squash, 2 - 3 lb
2 stalks celery or 1 fennel bulb
2 medium carrots
1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
2 Tblsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups coconut milk (recipe below)
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds (recipe below)
Fresh cilantro and/or basil leaves for garnish
Coconut Milk:
Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes
Whiz at high speed for 5 minutes
Strain through cloth lined seive - press hard to get out all the milk
Reserve the liquid and discard the solids
Blanched Toasted Almonds:
Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
Drain and rinse in cold water
Slip off the skins and spread out to drydry
Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:
Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them
Recipe Directions:
If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes
Grilled Boston Pork Butt with swiss chard and rice
SATURDAY
I'm going with the traditional way we do our boston pork butt/shoulder. Throw on grill with roasting pan. Throw onions, garlic, cloves, a bay leaf, salt and pepper in with it and slow cook it for about half a day. (approx 5 hours). This time I might add a bit of tequila into the broth/water mix as I'll be using the leftover meat for tamales later next week.
Swiss Chard
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.
I'm going with the traditional way we do our boston pork butt/shoulder. Throw on grill with roasting pan. Throw onions, garlic, cloves, a bay leaf, salt and pepper in with it and slow cook it for about half a day. (approx 5 hours). This time I might add a bit of tequila into the broth/water mix as I'll be using the leftover meat for tamales later next week.
Swiss Chard
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.
Chicken & Dumplings
FRIDAY
Going super easy this evening.
Fill pot with water and chicken boullion. Toss carrots, celery, onion, garlic and fresh spices into pot.
Use 3 chicken thighs, one boneless, skinless chicken breast.
Let simmer for approximately 30 minutes.
Make bisquisk dumplings
2 cups Original Bisquick® mix
2/3 cup milk
1. Stir ingredients until soft dough forms.
2. Drop by spoonfuls onto boiling stew; reduce heat.
3. Cook uncovered 10 minutes. Cover and cook 10 minutes. High Altitude (3500-6500 ft) No changes.
Source(s):
www.bisquick.com
Slow Cooker Swedish Meatballs
THURSDAY
Going easy this night. Banquet Crock Pot classics. Trying to use up food in the freezer since the move is right around the corner. No recipe for this, just follow directions on bag.
Serve with buttered corn.
Going easy this night. Banquet Crock Pot classics. Trying to use up food in the freezer since the move is right around the corner. No recipe for this, just follow directions on bag.
Serve with buttered corn.
Cinnamon Apple Pork Tenderloin with Baked Acorn Squash and Rotini
WEDNESDAY
Ingredients:
1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preparation:
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.Serves 4.
Classic Baked Acorn Squash
Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Ingredients:
1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preparation:
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.Serves 4.
Classic Baked Acorn Squash
Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Baked Ocean Perch with buttered corn on the cob and rice
TUESDAY
This will all be makeshift as I'll be at work this day.
Ocean Perch
Set out to thaw in the morning. Preheat oven to 400 degrees. While oven is heating, put perch filets in parchment paper. Drizzle with olive oil, slices of lemon, and cajun seasoning. Close parchment paper up so it's completely sealed. Bake until fish is flaky.
Put the corn on to boil with a tbsp of honey and a tbsp of butter in water.
Make rice on Monday night.
This will all be makeshift as I'll be at work this day.
Ocean Perch
Set out to thaw in the morning. Preheat oven to 400 degrees. While oven is heating, put perch filets in parchment paper. Drizzle with olive oil, slices of lemon, and cajun seasoning. Close parchment paper up so it's completely sealed. Bake until fish is flaky.
Put the corn on to boil with a tbsp of honey and a tbsp of butter in water.
Make rice on Monday night.
Roast cornish game hen with spicy fruit salsa & Roasted new potates & Green Beans
MONDAY
1 1 3/4-pound Cornish game hen, split in half along backbone
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon hot pepper sauce
3/4 teaspoon ground allspice
1 tablespoon olive oil
3/4 cup fruit salsa
Instructions
Preheat oven to 450°F. Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice. Place hen halves on rack set on baking sheet. Sprinkle with salt and pepper; brush with oil mixture. Roast until juices run clear when thigh is pierced, about 25 minutes.
Transfer hen halves to plates. Spoon remaining salsa mixture on top.
Fruit Salsa Recipe
Ingredients
1 8-oz can pineapple tidbits
1 8-oz mandarin sections
1 cup copped strawberries
1 cup raspberries
3 tbsp sugar ( or 1 tbsp Stevia)
1/4 cup lime juice
1/4 tsp salt
pinch of cayenne pepperDirections
Drain pineapple and mandarins
Reserve 1 tbsp juice from each
Combine pineapple and oranges with the strawberries and raspberries in a medium sized bowl
Stir together gently
In a second bowl,combine reserved juice with sugar, lime juice,salt and cayenne.
Stir until the sugar dissolves
Pour over the fruit.
Cover and chill 3 to 4 hours, or until ready to use.
Variation:
If you like it hot, add some jalapeno or habanero pepper to the salsa.
This recipe is also excellent when served as an appetizer dip with sweet potato chips & slices of fresh fruit. It is also delicious as a topping for grilled chicken or fish, or as a topping for sorbets and ice cream.
Serve with roasted new potatoes
1 1 3/4-pound Cornish game hen, split in half along backbone
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon hot pepper sauce
3/4 teaspoon ground allspice
1 tablespoon olive oil
3/4 cup fruit salsa
Instructions
Preheat oven to 450°F. Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice. Place hen halves on rack set on baking sheet. Sprinkle with salt and pepper; brush with oil mixture. Roast until juices run clear when thigh is pierced, about 25 minutes.
Transfer hen halves to plates. Spoon remaining salsa mixture on top.
Fruit Salsa Recipe
Ingredients
1 8-oz can pineapple tidbits
1 8-oz mandarin sections
1 cup copped strawberries
1 cup raspberries
3 tbsp sugar ( or 1 tbsp Stevia)
1/4 cup lime juice
1/4 tsp salt
pinch of cayenne pepperDirections
Drain pineapple and mandarins
Reserve 1 tbsp juice from each
Combine pineapple and oranges with the strawberries and raspberries in a medium sized bowl
Stir together gently
In a second bowl,combine reserved juice with sugar, lime juice,salt and cayenne.
Stir until the sugar dissolves
Pour over the fruit.
Cover and chill 3 to 4 hours, or until ready to use.
Variation:
If you like it hot, add some jalapeno or habanero pepper to the salsa.
This recipe is also excellent when served as an appetizer dip with sweet potato chips & slices of fresh fruit. It is also delicious as a topping for grilled chicken or fish, or as a topping for sorbets and ice cream.
Serve with roasted new potatoes
Friday, October 9, 2009
Marinated Flank Steak with Herbed Goat Cheese Mashed Potatoes & Japanese Style Grilled Mushrooms
Sunday
Marinated Flank Steak
This is actually my own recipe that I've put together over time. It makes the flank steak so tender, flavorful and juicy!
1/2 cup Soy Sauce
1 tbsp Sesame Oil
1/4 cup coarsely sliced green onions
2 garlic cloves, coarsely chopped
Let sit in marinade for at least 2-3 hours. Best if steak marinates for more than 4 hours though.
Herbed Goat Cheese Mashed Potatoes
INGREDIENTS
1-1/4 pounds russet potatoes, peeled and cut into 2-inch pieces
1/4 cup low-fat milk
2 tablespoons extra virgin olive oil
1/2 cup Dannon® Plain Yogurt
2 ounces crumbled herbed goat cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Place potatoes in a heavy saucepan, add 1 inch of water and cover with a tight fitting lid. Place over high heat. When you see steam escaping (don't take off the lid) reduce the heat to low and continue cooking for exactly 20 minutes.
Drain the potatoes and put them back in the pot over medium heat. Shake the pan and cook for 1 minute to make the potatoes very dry. Mix the milk, olive oil, and Dannon® Plain Yogurt in a glass measuring cup and microwave until hot.
Mash the potatoes and fold in the yogurt mixture and then add the goat cheese. Season with salt and pepper.
Japanese-Style Grilled Mushrooms
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 2
"In this recipe, flat mushrooms are flavored with sesame oil, soy sauce, and ginger before being grilled."
Ingredients:
4 portobello mushroom caps
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon minced fresh ginger root
1 small clove garlic, minced
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Wash the mushrooms; arrange on a baking sheet with top side of the mushroom facing down. Whisk together the soy sauce, sesame oil, ginger, and garlic in a small bowl; brush the mixture evenly over the mushrooms.
3. Roast the mushrooms under the broiler until soft, about 10 minutes.
Marinated Flank Steak
This is actually my own recipe that I've put together over time. It makes the flank steak so tender, flavorful and juicy!
1/2 cup Soy Sauce
1 tbsp Sesame Oil
1/4 cup coarsely sliced green onions
2 garlic cloves, coarsely chopped
Let sit in marinade for at least 2-3 hours. Best if steak marinates for more than 4 hours though.
Herbed Goat Cheese Mashed Potatoes
INGREDIENTS
1-1/4 pounds russet potatoes, peeled and cut into 2-inch pieces
1/4 cup low-fat milk
2 tablespoons extra virgin olive oil
1/2 cup Dannon® Plain Yogurt
2 ounces crumbled herbed goat cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Place potatoes in a heavy saucepan, add 1 inch of water and cover with a tight fitting lid. Place over high heat. When you see steam escaping (don't take off the lid) reduce the heat to low and continue cooking for exactly 20 minutes.
Drain the potatoes and put them back in the pot over medium heat. Shake the pan and cook for 1 minute to make the potatoes very dry. Mix the milk, olive oil, and Dannon® Plain Yogurt in a glass measuring cup and microwave until hot.
Mash the potatoes and fold in the yogurt mixture and then add the goat cheese. Season with salt and pepper.
Japanese-Style Grilled Mushrooms
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 2
"In this recipe, flat mushrooms are flavored with sesame oil, soy sauce, and ginger before being grilled."
Ingredients:
4 portobello mushroom caps
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon minced fresh ginger root
1 small clove garlic, minced
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Wash the mushrooms; arrange on a baking sheet with top side of the mushroom facing down. Whisk together the soy sauce, sesame oil, ginger, and garlic in a small bowl; brush the mixture evenly over the mushrooms.
3. Roast the mushrooms under the broiler until soft, about 10 minutes.
Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast & Wild Rice with Oven Roasted Cauliflower
Saturday
Ingredients
2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
For the pan roasted chicken breast:
2 (12-ounce) Airline chicken breast, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil
Directions
For the chanterelle mushroom-gorgonzola stuffing:
In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
Chill and set aside.
In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
For the pan roasted chicken breast:
Preheat the oven to 350 degrees.
With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
Season each chicken breast with salt and cracked black pepper.
In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
Place the entire pan in a 350 degree oven and roast until done. Serve with onion jus immediately.
Roasted Cauliflower Recipe
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4
Ingredients
2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
For the pan roasted chicken breast:
2 (12-ounce) Airline chicken breast, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil
Directions
For the chanterelle mushroom-gorgonzola stuffing:
In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
Chill and set aside.
In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
For the pan roasted chicken breast:
Preheat the oven to 350 degrees.
With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
Season each chicken breast with salt and cracked black pepper.
In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
Place the entire pan in a 350 degree oven and roast until done. Serve with onion jus immediately.
Roasted Cauliflower Recipe
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4
Buffalo Burgers Stuffed with Blue Cheese & Balsamic Mixed Greens with Wild Mushroom Agnolotti
Friday
Ingredients
4 tablespoons butter, cut in small pieces
1⁄3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split
Instructions
1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.
Balsamic Mixed Greens with Wild Mushroom Agnolotti
Submitted By: Buitoni, courtesy of meals.com
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2
"A quick salad of BUITONI® Wild Mushroom Agnolotti topped with mixed salad greens and balsamic vinaigrette makes a light lunch or a tasty starter course for dinner."
Ingredients:
1 (9 ounce) package BUITONI® Riserva
Refrigerated All Natural Wild Mushroom
Agnolotti
3 cups mixed salad greens
2 tablespoons light balsamic vinaigrette
fresh ground black pepper
Directions:
1. Toss mixed greens and vinaigrette together. Divide prepared pasta between plates; top with greens. Season with pepper.
Ingredients
4 tablespoons butter, cut in small pieces
1⁄3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split
Instructions
1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.
Balsamic Mixed Greens with Wild Mushroom Agnolotti
Submitted By: Buitoni, courtesy of meals.com
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2
"A quick salad of BUITONI® Wild Mushroom Agnolotti topped with mixed salad greens and balsamic vinaigrette makes a light lunch or a tasty starter course for dinner."
Ingredients:
1 (9 ounce) package BUITONI® Riserva
Refrigerated All Natural Wild Mushroom
Agnolotti
3 cups mixed salad greens
2 tablespoons light balsamic vinaigrette
fresh ground black pepper
Directions:
1. Toss mixed greens and vinaigrette together. Divide prepared pasta between plates; top with greens. Season with pepper.
Quinoa Tofu & Veggie Casserole Recipe
Thursday
Ingredients:
1 c quinoa
1/2 lb extra firm tofu
1/4 cup cashew pieces
1 Tblsp peeled minced fresh ginger
1 garlic clove, minced
1/4 cup chopped black olives
1 six inch zucchini
1 medium carrot
2 stalks celery
1 bay leaf
1/4 tsp dried rosemary leaf
1 tsp dried basil leaf
1 tsp gr coriander
1/2 tsp powdered fennel
2 - 3 Tblsp olive oil
1/2 tsp garlic salt
1 Tblsp soy sauce
1 3/4 cup water
1/2 tsp salt
1/4 c. minced parsley or cilantro
Quinoa Casserole Directions:
Soak quinoa 15 - 20 minutes, rinse, drain and set aside
Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside
Heat 1 -2 Tblsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan
Mince ginger and garlic
Chop celery in small pieces
Peel and chop carrots in 1/2" dice
Wash, trim, and chop zucchini in 1 " dice
Coarsely chop olives and set aside
Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes
Add zucchini and stir fry another five minutes
Stir in dry spices, herbs
Add the drained quinoa and stir until coated with spices
Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low
Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned
Stir tofu, chopped olives and parsley into the quinoa and veg
Heat on low for another few minutes and serve
Ingredients:
1 c quinoa
1/2 lb extra firm tofu
1/4 cup cashew pieces
1 Tblsp peeled minced fresh ginger
1 garlic clove, minced
1/4 cup chopped black olives
1 six inch zucchini
1 medium carrot
2 stalks celery
1 bay leaf
1/4 tsp dried rosemary leaf
1 tsp dried basil leaf
1 tsp gr coriander
1/2 tsp powdered fennel
2 - 3 Tblsp olive oil
1/2 tsp garlic salt
1 Tblsp soy sauce
1 3/4 cup water
1/2 tsp salt
1/4 c. minced parsley or cilantro
Quinoa Casserole Directions:
Soak quinoa 15 - 20 minutes, rinse, drain and set aside
Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside
Heat 1 -2 Tblsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan
Mince ginger and garlic
Chop celery in small pieces
Peel and chop carrots in 1/2" dice
Wash, trim, and chop zucchini in 1 " dice
Coarsely chop olives and set aside
Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes
Add zucchini and stir fry another five minutes
Stir in dry spices, herbs
Add the drained quinoa and stir until coated with spices
Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low
Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned
Stir tofu, chopped olives and parsley into the quinoa and veg
Heat on low for another few minutes and serve
Sautéed Tilapia with White Wine & Lemon Sauce & Lemon Orzo
Wednesday
Serving Size : 4
1/2 Cup flour
3 tablespoons Meyers Lemon Olive Oil
4 Tilapia Fillets
Kosher salt and pepper to taste
White Wine and Lemon Sauce (recipe follows)
Prep Work:
Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes.
If you going to make the White Wine Sauce -- do it now while the fish is resting. (Follow the directions for the sauce)
Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer.Sauté the Fish: Heat 2 Tablespoons of the Meyer Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you'll have do add more oil and saute the fillets in batches.Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets.Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.NOTES : The sauce that compliments this dish is easy and taste great. The adults like the sauce but picky eating kids won't, so I serve the fish on each individual plate and serve the sauce on the side on the table.White Wine and Lemon Sauce1 tablespoon Meyer Lemon Olive Oil1 shallot (other onion can be substituted in a pinch) -- roughly chopped1/2 cup white wine2 tablespoons butter1 tablespoon fresh parsley1/2 lemonIn a sauce pan, heat 1 tablespoon of the Meyers Lemon Olive Oil over medium heatSauté shallots until softened and beginning to color, about 1 1/2 minutesAdd wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.Whisk in butter and parsley -- and a squeeze of half a lemon
Set aside and keep warm until the fish is done.
Lemon Orzo
5 c Defatted chicken broth
2 c Dried orzo pasta
1/4 c Snipped fresh chives
2 ts Finely grated lemon zest
2 ts Peanut oil
2 ts Fresh lemon juice
Bring broth to a boil in a medium-size saucepan. Add the orzo, reduce the heat and simmer uncovered until just tender. Drain and return the pasta to the pan.
Add the remaining ingredients and to well to combine. Serve hot.
Serves 4 to 6
Serve with steamed brussel sprouts
Serving Size : 4
1/2 Cup flour
3 tablespoons Meyers Lemon Olive Oil
4 Tilapia Fillets
Kosher salt and pepper to taste
White Wine and Lemon Sauce (recipe follows)
Prep Work:
Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes.
If you going to make the White Wine Sauce -- do it now while the fish is resting. (Follow the directions for the sauce)
Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer.Sauté the Fish: Heat 2 Tablespoons of the Meyer Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you'll have do add more oil and saute the fillets in batches.Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets.Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.NOTES : The sauce that compliments this dish is easy and taste great. The adults like the sauce but picky eating kids won't, so I serve the fish on each individual plate and serve the sauce on the side on the table.White Wine and Lemon Sauce1 tablespoon Meyer Lemon Olive Oil1 shallot (other onion can be substituted in a pinch) -- roughly chopped1/2 cup white wine2 tablespoons butter1 tablespoon fresh parsley1/2 lemonIn a sauce pan, heat 1 tablespoon of the Meyers Lemon Olive Oil over medium heatSauté shallots until softened and beginning to color, about 1 1/2 minutesAdd wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.Whisk in butter and parsley -- and a squeeze of half a lemon
Set aside and keep warm until the fish is done.
Lemon Orzo
5 c Defatted chicken broth
2 c Dried orzo pasta
1/4 c Snipped fresh chives
2 ts Finely grated lemon zest
2 ts Peanut oil
2 ts Fresh lemon juice
Bring broth to a boil in a medium-size saucepan. Add the orzo, reduce the heat and simmer uncovered until just tender. Drain and return the pasta to the pan.
Add the remaining ingredients and to well to combine. Serve hot.
Serves 4 to 6
Serve with steamed brussel sprouts
Beef Fondue
Tuesday
Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Fondue Pot
Servings: 4Serving Size: pound
Ingredients
2 pounds beef tenderloin or boneless sirloin
1 cup cooking oil, peanut or vegetable
garnishes, if desired--sweet peppers, onions, or similar
Directions
Prepare meat by removing the fat from a beef tenderloin or a boneless sirloin. Cut into cubes that can be easily eaten. Place meat in refrigerator and prepare the fondue pot
Measure out enough oil, vegetable or peanut--depending on your preference--to fill the pot half full. (If desired, pre-heat the cooking oil in a sauce pan on the stovetop before pouring into the fondue pot. Or use the gel fuel to heat the oil in the fondue pot to moderately high temperatures, from 350º F to 375º F. Check with a cooking thermometer or by dipping a piece of day-old bread into the pot. If the bread turns golden brown in 25 to 35 seconds, the oil is ready.)
Remove meat from refrigerator and make sure it is not too wet. If necessary, pat excess moisture with a paper towel to prevent the hot oil from spitting when the meat is placed in the pot.
Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to cook from 1 to 3 minutes, depending on the doneness desired. (The long fork will help keep hands safely away from the hot oil.) Remove the meat from the fork and begin cooking another piece. Use a table fork to hold the meat for dipping into the dipping sauce.
Traditional dipping sauces include mustards, barbecue sauces, bearnaise sauce, or any of a variety of meat sauces typically suggested for fondue meat.
Serve with bread and salad.
Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Fondue Pot
Servings: 4Serving Size: pound
Ingredients
2 pounds beef tenderloin or boneless sirloin
1 cup cooking oil, peanut or vegetable
garnishes, if desired--sweet peppers, onions, or similar
Directions
Prepare meat by removing the fat from a beef tenderloin or a boneless sirloin. Cut into cubes that can be easily eaten. Place meat in refrigerator and prepare the fondue pot
Measure out enough oil, vegetable or peanut--depending on your preference--to fill the pot half full. (If desired, pre-heat the cooking oil in a sauce pan on the stovetop before pouring into the fondue pot. Or use the gel fuel to heat the oil in the fondue pot to moderately high temperatures, from 350º F to 375º F. Check with a cooking thermometer or by dipping a piece of day-old bread into the pot. If the bread turns golden brown in 25 to 35 seconds, the oil is ready.)
Remove meat from refrigerator and make sure it is not too wet. If necessary, pat excess moisture with a paper towel to prevent the hot oil from spitting when the meat is placed in the pot.
Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to cook from 1 to 3 minutes, depending on the doneness desired. (The long fork will help keep hands safely away from the hot oil.) Remove the meat from the fork and begin cooking another piece. Use a table fork to hold the meat for dipping into the dipping sauce.
Traditional dipping sauces include mustards, barbecue sauces, bearnaise sauce, or any of a variety of meat sauces typically suggested for fondue meat.
Serve with bread and salad.
Herbed artichoke chicken
I'm going to try something new this week. Let's see if it works! I normally do each entry a week at a time. Instead I'm going to break it down by each day. Means more entries but also it's easier to locate a favorite recipe.
Monday
1 1/2 pounds of chicken thighs, bone in for extra flavor
1 can (14 oz) tomatoes, drained and diced
1 can (14 oz) artichoke hearts in water, diced
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
3 tbsp quick cooking tapioca
2 tsp curry powder
1 tbsp chopped fresh italian parsley
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in crockpot or slow cooker. Mix thoroughly.
2. Cover, cook on low for 6-8 hours or on high for 3 1/2 to 4 hours or until chicken is no longer pink in center.Serve with pasta and bread to soak up any of the tomato chicken broth!
Monday
1 1/2 pounds of chicken thighs, bone in for extra flavor
1 can (14 oz) tomatoes, drained and diced
1 can (14 oz) artichoke hearts in water, diced
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
3 tbsp quick cooking tapioca
2 tsp curry powder
1 tbsp chopped fresh italian parsley
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in crockpot or slow cooker. Mix thoroughly.
2. Cover, cook on low for 6-8 hours or on high for 3 1/2 to 4 hours or until chicken is no longer pink in center.Serve with pasta and bread to soak up any of the tomato chicken broth!
Saturday, October 3, 2009
Menu Plan
Monday
Homemade Rostisserie chicken with roasted potates.
We were supposed to use this up on Sunday last week but instead we're using up a corned beef and some cabbage.
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.
STUFFED ZUCCHINI
4-5 small zucchini
1/2 cup bread or cracker crumbs
1 tablespoon melted butter
Stuffing:
1/4 stick butter
1 tablespoon flour or cornstarch
1/4 cup sour cream
1/2 teaspoon dill
parsley and paprika (for sprinkling)
salt and pepper, to taste
zucchini pulp
Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.
Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell. Reserve zucchini pulp and set aside.
Mash zucchini pulp using a potato masher or a fork.
Stuffing:
In a small saucepan, melt 1/4 stick butter. Blend in the cornstarch until no lumps remain; add sour cream. Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.
Fill the zucchini shells evenly with the stuffing.
Melt 1 tablespoon butter in microwave. Stir in 1/2 cup crushed cracker crumbs or bread crumbs, mixing until all are coated. Sprinkle a layer of buttered bread crumbs on top. Top with parsley flakes and a sprinkling of paprika for color.
Bake in a preheated 350F oven for 30 minutes.
Tuesday
Use up Lasagna with salad and bread.
Wednesday
Gai Pad Gra Pow
One of the classics of Thai food and is surprising easy to make. You know you've made Chicken Basil right when the heat from the chili peppers plays just under the flavor of the gra pow and the fish sauce. Don't be afraid to use what seems like an excessive amount of gra pow leaves - they make the dish.
2 tablespoons vegetable oil
4-7 Thai chili pepper, minced
1 tablespoon sugar
1-2packages holy basil
1/2 lb ground chicken
1 tablespoon garlic, minced
3 tablespoons fish sauce
Tips and substitutionsYou can substitute ground turkey or pork for ground chicken. Some people like the meat cut up in bite size piecesrather than ground. In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.
Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves. Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice. Normally in Thailand, gai pad gra pow is served with a small bowl of chili pepper in fish sauce.
Add some cut onions and bell peppers to make this a bit more filling.
Thursday
Use up Eggplant parmesean with pasta
Friday
Herbed artichoke chicken
1 1/2 pounds of chicken thighs, bone in for extra flavor
1 can (14 oz) tomatoes, drained and diced
1 can (14 oz) artichoke hearts in water, diced
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
3 tbsp quick cooking tapioca
2 tsp curry powder
1 tbsp chopped fresh italian parsley
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in crockpot or slow cooker. Mix thoroughly.
2. Cover, cook on low for 6-8 hours or on high for 3 1/2 to 4 hours or until chicken is no longer pink in center.
Serve with pasta and bread to soak up any of the tomato chicken broth!
Saturday
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 edamame
Sunday
ZUCCHINI CASSEROLE
3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonaise
2 tablespoons sugar
3 cups bread crumbs
1 stick margarine, melted
Cook zucchini and onion in enough salted water to cover, just until slightly tender.
Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir margarine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.
Repeat layers.
Bake at 350°F for 35 to 45 minutes.
Serve with roasted potatoes
Homemade Rostisserie chicken with roasted potates.
We were supposed to use this up on Sunday last week but instead we're using up a corned beef and some cabbage.
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.
STUFFED ZUCCHINI
4-5 small zucchini
1/2 cup bread or cracker crumbs
1 tablespoon melted butter
Stuffing:
1/4 stick butter
1 tablespoon flour or cornstarch
1/4 cup sour cream
1/2 teaspoon dill
parsley and paprika (for sprinkling)
salt and pepper, to taste
zucchini pulp
Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.
Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell. Reserve zucchini pulp and set aside.
Mash zucchini pulp using a potato masher or a fork.
Stuffing:
In a small saucepan, melt 1/4 stick butter. Blend in the cornstarch until no lumps remain; add sour cream. Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.
Fill the zucchini shells evenly with the stuffing.
Melt 1 tablespoon butter in microwave. Stir in 1/2 cup crushed cracker crumbs or bread crumbs, mixing until all are coated. Sprinkle a layer of buttered bread crumbs on top. Top with parsley flakes and a sprinkling of paprika for color.
Bake in a preheated 350F oven for 30 minutes.
Tuesday
Use up Lasagna with salad and bread.
Wednesday
Gai Pad Gra Pow
One of the classics of Thai food and is surprising easy to make. You know you've made Chicken Basil right when the heat from the chili peppers plays just under the flavor of the gra pow and the fish sauce. Don't be afraid to use what seems like an excessive amount of gra pow leaves - they make the dish.
2 tablespoons vegetable oil
4-7 Thai chili pepper, minced
1 tablespoon sugar
1-2packages holy basil
1/2 lb ground chicken
1 tablespoon garlic, minced
3 tablespoons fish sauce
Tips and substitutionsYou can substitute ground turkey or pork for ground chicken. Some people like the meat cut up in bite size piecesrather than ground. In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.
Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves. Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice. Normally in Thailand, gai pad gra pow is served with a small bowl of chili pepper in fish sauce.
Add some cut onions and bell peppers to make this a bit more filling.
Thursday
Use up Eggplant parmesean with pasta
Friday
Herbed artichoke chicken
1 1/2 pounds of chicken thighs, bone in for extra flavor
1 can (14 oz) tomatoes, drained and diced
1 can (14 oz) artichoke hearts in water, diced
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
3 tbsp quick cooking tapioca
2 tsp curry powder
1 tbsp chopped fresh italian parsley
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in crockpot or slow cooker. Mix thoroughly.
2. Cover, cook on low for 6-8 hours or on high for 3 1/2 to 4 hours or until chicken is no longer pink in center.
Serve with pasta and bread to soak up any of the tomato chicken broth!
Saturday
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 edamame
Sunday
ZUCCHINI CASSEROLE
3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonaise
2 tablespoons sugar
3 cups bread crumbs
1 stick margarine, melted
Cook zucchini and onion in enough salted water to cover, just until slightly tender.
Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir margarine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.
Repeat layers.
Bake at 350°F for 35 to 45 minutes.
Serve with roasted potatoes
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