FRIDAY
Rosemary Shrimp Skewers with Arugula White Bean Salad
From FitnessMagazine June 2010 issue
3 tbsp plus 1 tsp extra virgin olive oil
3 tbsp plus 2 tsp fresh lemon juice
3 garlic cloves, smashed
2 tsp minced fresh rosemary
3/4 tsp salt
1/4 tsp plus 1/8 tsp black pepper
1 1/2 lbs extra large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5 oz package baby arugula
1 15 oz can cannellini beans, rinse and drained
1/2 small red onion, thinly sliced
1. Comine 2 tbsp of the olive oil, 1 tbsp of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 tsp of the salt and 1/4 tsp of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium high. Thread shrimp on skewers (if they're wooden soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar and remaining olive oil, lemon juice, salt and black pepper in a large bowl. Add the arugula, beans and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.
Orzo tossed with basil and olive oil
This one is all my own. I searched everywhere for an interesting recipe for orzo and while, yes, I did find ones that looked tasty or different it just wasn't what I was looking for. So we're going to try cooking some orzo. When it is finished I'll toss it with a tsp of olive oil, some chopped fresh basil and top it with grated parmesan cheese.
Monday, June 28, 2010
Friday, June 25, 2010
Grilled chicken salad with whole wheat dinner rolls
THURSDAY
Grilled chicken salad
6 oz chicken breast.
3 cups Romaine lettuce
1 cucumber, sliced
1 large tomato, diced
3 green onions, chopped
1/2 cup ranch dressing.
This recipe is more or less mine. I like to marinate the chicken in a bit of italian dressing and then throw it on the grill until done. Once it has cooled somewhat I dice it up and then throw it in a ziploc bag and put it in the fridge. Makes wonderful moist sliced chicken for wraps or salads.
Serve with dinner rolls.
Grilled chicken salad
6 oz chicken breast.
3 cups Romaine lettuce
1 cucumber, sliced
1 large tomato, diced
3 green onions, chopped
1/2 cup ranch dressing.
This recipe is more or less mine. I like to marinate the chicken in a bit of italian dressing and then throw it on the grill until done. Once it has cooled somewhat I dice it up and then throw it in a ziploc bag and put it in the fridge. Makes wonderful moist sliced chicken for wraps or salads.
Serve with dinner rolls.
Thursday, June 24, 2010
Aubergine Tartine with salad
WEDNESDAY
Aubergine Tartine
This recipe was found in the book Artisan Bread in Five Minutes a day. I have been wanting to try this for some time!
Makes 1 open faced baguette sandwich to serve 3 or 4
2 half inch thick pieces of lengthwise-sliced eggplant
Olive oil for brushing eggplant
salt and pepper to taste
1/2 red pepper
1/2 baguette
2 cloves roasted garlic
1 dozen arugula leaves
3 oz soft ripened chese such as brie or camembert, sliced
1. Preheat a gas or charcoal grill, or a broiler. Brush the eggplant slics with olive oil. Sprinkle with salt and pepper and grill over a medium gas flame or charcoal, or under a broiler, until browned and soft but not overcooked, approximately 5 minutes on each side.
2. Cut the pepper into quarters and then flatten the pieces, making additional cuts as needed to flatten. Grill or broil the pepper under the broiler or on the gas or charcoal grill, keeping theskin side closest to the heat source. Check often and remove when the skin is blackened, about 8 to 10 minutes. Drop the roasted pieces into an empty bowl and and cover it. The skin will loosen over the next ten minuts. Gently hand peel the pepper and discard the blackened skin. Some dark bits will adhere to the pepper's flesh, which won't be a problem. Cut the red pepper into thin ribbons.
3. Split the baguette lengthwise, spread it open, and tear out some of the inside. Smear roasted garlic over the cut surface. Top with eggplant and sliced red pepper. Spread arugula over the pepper.
4. Top with the cheese and broil or grill for 3 to 4 minutes, until the cheese is melted, taking care not to burn the baguettes.
Aubergine Tartine
This recipe was found in the book Artisan Bread in Five Minutes a day. I have been wanting to try this for some time!
Makes 1 open faced baguette sandwich to serve 3 or 4
2 half inch thick pieces of lengthwise-sliced eggplant
Olive oil for brushing eggplant
salt and pepper to taste
1/2 red pepper
1/2 baguette
2 cloves roasted garlic
1 dozen arugula leaves
3 oz soft ripened chese such as brie or camembert, sliced
1. Preheat a gas or charcoal grill, or a broiler. Brush the eggplant slics with olive oil. Sprinkle with salt and pepper and grill over a medium gas flame or charcoal, or under a broiler, until browned and soft but not overcooked, approximately 5 minutes on each side.
2. Cut the pepper into quarters and then flatten the pieces, making additional cuts as needed to flatten. Grill or broil the pepper under the broiler or on the gas or charcoal grill, keeping theskin side closest to the heat source. Check often and remove when the skin is blackened, about 8 to 10 minutes. Drop the roasted pieces into an empty bowl and and cover it. The skin will loosen over the next ten minuts. Gently hand peel the pepper and discard the blackened skin. Some dark bits will adhere to the pepper's flesh, which won't be a problem. Cut the red pepper into thin ribbons.
3. Split the baguette lengthwise, spread it open, and tear out some of the inside. Smear roasted garlic over the cut surface. Top with eggplant and sliced red pepper. Spread arugula over the pepper.
4. Top with the cheese and broil or grill for 3 to 4 minutes, until the cheese is melted, taking care not to burn the baguettes.
Paprika Pork Tenderloin with
TUESDAY
Paprika Pork Tenderloin
Ingredients:
1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/2 pound pork tenderloin, coarsely chopped
1/2 teaspoon chili powder
2 cloves garlic, minced
1 1/2 teaspoons paprika, sweet Hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
1 tablespoon tomato paste
1 red bell pepper, chopped
1/2 cup sour cream or plain yogurt
salt and pepper, to taste
Preparation:
In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil. Add the pork and saute until browned. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom. Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes. Stir in chicken broth a little at a time; mix well. Stir in tomatoes, tomato paste, and red pepper. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir occasionally.
Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt. Remove pork mixture from heat and add yogurt mixture; stir gently to combine. Season to taste with the salt and pepper and heat through. Do not boil. Serve with hot cooked rice or noodles.
Serves 4.
This is going to be a much shorter, easier recipe for us. We'll be using up leftover pork from Sunday night so I'll be reducing cook time quite a bit.
Squash Casserole Recipe
Ingredients:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
I have some leftover Townhouse Crackers that for some odd reason we purchased some time ago so I'll be using those up in lieu of the saltines. I'll post later how it turned out.
Paprika Pork Tenderloin
Ingredients:
1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/2 pound pork tenderloin, coarsely chopped
1/2 teaspoon chili powder
2 cloves garlic, minced
1 1/2 teaspoons paprika, sweet Hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
1 tablespoon tomato paste
1 red bell pepper, chopped
1/2 cup sour cream or plain yogurt
salt and pepper, to taste
Preparation:
In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil. Add the pork and saute until browned. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom. Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes. Stir in chicken broth a little at a time; mix well. Stir in tomatoes, tomato paste, and red pepper. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir occasionally.
Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt. Remove pork mixture from heat and add yogurt mixture; stir gently to combine. Season to taste with the salt and pepper and heat through. Do not boil. Serve with hot cooked rice or noodles.
Serves 4.
This is going to be a much shorter, easier recipe for us. We'll be using up leftover pork from Sunday night so I'll be reducing cook time quite a bit.
Squash Casserole Recipe
Ingredients:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
I have some leftover Townhouse Crackers that for some odd reason we purchased some time ago so I'll be using those up in lieu of the saltines. I'll post later how it turned out.
Oven Crisp Black Bean and Corn Flautas with mexican rice
MONDAY
Oven-Crisp Black Bean and Corn Flautas
From http://www.vegetariantimes.com/recipes/10013
2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced (about 2 tsp.)
2 15-oz. cans black beans, rinsed and drained
2 tsp. chili powder
1 16-oz. tub prepared salsa, divided
1 cup fresh or frozen corn kernels
12 6-inch corn tortillas
1/4 cup chopped cilantro
Directions
Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes, or until soft. Add garlic, and cook 1 minute, or until translucent and fragrant.
Stir in beans, chili powder and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper. Cool.
Preheat oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.
Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa.
Arroz a la mexicana (Mexican Rice)
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes.
Fluff with a fork and serve
I love this recipe! We had it last week with our lengua burritos and it was super tasty! My son wasn't very fond of it but unfortunately trying to get him away from white rice and shoyu is really difficult. He'd be perfectly at home in Hawaii.
Oven-Crisp Black Bean and Corn Flautas
From http://www.vegetariantimes.com/recipes/10013
2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced (about 2 tsp.)
2 15-oz. cans black beans, rinsed and drained
2 tsp. chili powder
1 16-oz. tub prepared salsa, divided
1 cup fresh or frozen corn kernels
12 6-inch corn tortillas
1/4 cup chopped cilantro
Directions
Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes, or until soft. Add garlic, and cook 1 minute, or until translucent and fragrant.
Stir in beans, chili powder and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper. Cool.
Preheat oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.
Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa.
Arroz a la mexicana (Mexican Rice)
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes.
Fluff with a fork and serve
I love this recipe! We had it last week with our lengua burritos and it was super tasty! My son wasn't very fond of it but unfortunately trying to get him away from white rice and shoyu is really difficult. He'd be perfectly at home in Hawaii.
Simple savory pork roast with roasted potatoes and steamed asparagus
SUNDAY
Simple Savory Pork Roast
Submitted By: Marianne Campbell on http://allrecipes.com
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 6
"Pork loin roast is coated with a simple rosemary-based herb mixture, and roasted to perfection."
Ingredients:
1 1/2 tablespoons fresh rosemary
2 teaspoons garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black
pepper
3 pounds boneless pork loin roast
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
3. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C).
Serve with roasted potatoes and steamed asparagus
Simple Savory Pork Roast
Submitted By: Marianne Campbell on http://allrecipes.com
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 6
"Pork loin roast is coated with a simple rosemary-based herb mixture, and roasted to perfection."
Ingredients:
1 1/2 tablespoons fresh rosemary
2 teaspoons garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black
pepper
3 pounds boneless pork loin roast
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
3. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C).
Serve with roasted potatoes and steamed asparagus
Saturday, June 19, 2010
Hawaiian Turkey burgers with home fries & corn on the cob
FRIDAY
Lately every Friday we tend to with a super easy recipe that to us feels like we're celebrating the end of the work week. Plus, there is the added bonus that our son will actually eat all his food without a fight!
Hawaiian turkey burgers
This recipe is pretty much all mine. Well that's not completely accurate. My parents used to make these burgers when I lived in Hawaii however they used ground beef. We try to limit our beef so when we want burgers we go with turkey instead.
Jennie O Turkey burger patties
1 Can sliced pineapple
Sliced provolone cheese
Grill either on a indoor grill (we have a George Foreman) or an outdoor grill until almost completely cooked through. Last five minutes of cook time top each turkey burger with a slice of pineapple and provolone cheese. (first pineapple, then provolone to allow the provolone to melt over pineapple and turkey burger)
Serve with any condiments preferred.
I tend to like just a bit of mayonaise as anything more overpowers the pineapple and cheese, which in my opinion is very tasty on their own!
Home Fries
Once again my own recipe. Simple and easy.
Take at least two or three potatoes (any kind are fine. I usually use red new potatoes as I like the flavor and crispness of them after they've been baked)
Chop up in large chunks.
Fill a plastic bag with 2tbsp olive oil. Toss some dried italian dressing seasoning (I use Good Seasons) into bag, close bag and shake a bit to allow seasoning to mix with oil.
Throw potatoes into bag and toss to coat well.
Bake in the oven at 350F until potatoes are crisp on sides and cooked through.
I use this recipe to get away from the store bought french fries.
Lately every Friday we tend to with a super easy recipe that to us feels like we're celebrating the end of the work week. Plus, there is the added bonus that our son will actually eat all his food without a fight!
Hawaiian turkey burgers
This recipe is pretty much all mine. Well that's not completely accurate. My parents used to make these burgers when I lived in Hawaii however they used ground beef. We try to limit our beef so when we want burgers we go with turkey instead.
Jennie O Turkey burger patties
1 Can sliced pineapple
Sliced provolone cheese
Grill either on a indoor grill (we have a George Foreman) or an outdoor grill until almost completely cooked through. Last five minutes of cook time top each turkey burger with a slice of pineapple and provolone cheese. (first pineapple, then provolone to allow the provolone to melt over pineapple and turkey burger)
Serve with any condiments preferred.
I tend to like just a bit of mayonaise as anything more overpowers the pineapple and cheese, which in my opinion is very tasty on their own!
Home Fries
Once again my own recipe. Simple and easy.
Take at least two or three potatoes (any kind are fine. I usually use red new potatoes as I like the flavor and crispness of them after they've been baked)
Chop up in large chunks.
Fill a plastic bag with 2tbsp olive oil. Toss some dried italian dressing seasoning (I use Good Seasons) into bag, close bag and shake a bit to allow seasoning to mix with oil.
Throw potatoes into bag and toss to coat well.
Bake in the oven at 350F until potatoes are crisp on sides and cooked through.
I use this recipe to get away from the store bought french fries.
Pork Adobe with Ginisang Munggo and steamed rice
THURSDAY
Pork Adobo
INGREDIENTS:
•2 lbs pork, cubed
•1/3 cup vinegar
•2 tablespoons soy sauce
•3 cloves garlic, crushed
•5 peppercorns
•1 bay leaf
•1 tablespoon sugar
•2 teaspoon cornstarch
•salt and pepper for seasoning
DIRECTIONS:
1.Season pork with some salt and pepper and place in the slow cooker or crockpot.
2.Combine vinegar through cornstarch. 3.Pour and rub over pork. Marinate overnight.4.Cook on low for 8 to 10 hours or on high for 4 to 5 hours.5.Serve Pork Adobo with steamed rice.
GINISANG MUNGGO
■1 cup munggo, washed (mung beans)
■1/4 kilo pork belly, cut into small pieces
■5 cups water
■1 head garlic, minced
■1 small onion, minced
■4 pieces tomatoes, sliced
■1 cup malunggay leaves
■1 Knorr pork cube
■1/2 teaspoon black pepper
■2 tablespoon cooking oil
PROCEDURE :
1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with pepper and add the malunggay leaves.
Unfortunately I don't know if any of the stores in our area have malunggay leaves but I'll give it a shot. We do have an asian store nearby that does carry things like mung beans and such.
Pork Adobo
INGREDIENTS:
•2 lbs pork, cubed
•1/3 cup vinegar
•2 tablespoons soy sauce
•3 cloves garlic, crushed
•5 peppercorns
•1 bay leaf
•1 tablespoon sugar
•2 teaspoon cornstarch
•salt and pepper for seasoning
DIRECTIONS:
1.Season pork with some salt and pepper and place in the slow cooker or crockpot.
2.Combine vinegar through cornstarch. 3.Pour and rub over pork. Marinate overnight.4.Cook on low for 8 to 10 hours or on high for 4 to 5 hours.5.Serve Pork Adobo with steamed rice.
GINISANG MUNGGO
■1 cup munggo, washed (mung beans)
■1/4 kilo pork belly, cut into small pieces
■5 cups water
■1 head garlic, minced
■1 small onion, minced
■4 pieces tomatoes, sliced
■1 cup malunggay leaves
■1 Knorr pork cube
■1/2 teaspoon black pepper
■2 tablespoon cooking oil
PROCEDURE :
1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with pepper and add the malunggay leaves.
Unfortunately I don't know if any of the stores in our area have malunggay leaves but I'll give it a shot. We do have an asian store nearby that does carry things like mung beans and such.
Friday, June 18, 2010
Crockpot Chinese Chicken with pineapple and sauteed vegetables with rice
WEDNESDAY
Crock Pot Chinese Chicken With Pineapple
ByJewelies at RecipeZaar
½ day 15 min prep
SERVES 4
4 chicken thighs
salt and pepper, to taste
2 tablespoons oil
1 onion, chopped
1 red pepper, seeded and chopped
300 ml chicken stock
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 (300 g) can pineapple chunks, drained
2 teaspoons cornstarch
1.Preheat crock pot on high.
2.Season chicken with salt and pepper.
3.Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
4.Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
5.Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
6.Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
7.Serve on rice with some sauteed asian veggies.
Crock Pot Chinese Chicken With Pineapple
ByJewelies at RecipeZaar
½ day 15 min prep
SERVES 4
4 chicken thighs
salt and pepper, to taste
2 tablespoons oil
1 onion, chopped
1 red pepper, seeded and chopped
300 ml chicken stock
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 (300 g) can pineapple chunks, drained
2 teaspoons cornstarch
1.Preheat crock pot on high.
2.Season chicken with salt and pepper.
3.Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
4.Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
5.Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
6.Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
7.Serve on rice with some sauteed asian veggies.
Lentil and vegetable soup with salad and bread
TUESDAY
LENTIL AND VEGETABLE SOUP
This soup is nice and thick, and you can thin it to taste with stock or milk. If you want a no-fat soup, simply add all the vegetables and lentils to the stock, and simmer until tender. Gill Holcombe says, "Use red or yellow lentils if you want to avoid soaking them in advance, otherwise brown and green lentils or chick peas will do the job."
Personal note: You really don't have to soak green lentils, I've used them before. As long as you have around 30 minutes to cook them you'll be fine.
Ingredients
200g (1 cup) red lentils
2 small potatoes
1/2 small swede(rutabaga or turnip)
2-3 carrots
1 smallish parsnip
1 onion
2 cloves garlic
1 litre (4 cups) vegetable stock
225ml (1 cup) milk
oil
seasoning
parsley (optional)
1 level tbsp curry powder (optional)
Method
1.Peel and chop the vegetables
2.Warm the oil in a very large saucepan and gently soften the garlic and onion. Add the curry powder if using.
3.Add the lentils and cook for 1 minute.
4.Add the vegetables and cook on a low heat for 5 minutes or so.
5.Add the stock, bring to the boil, reduce the heat and simmer for 20-30 minutes until the vegetables are soft.
6.Blend, season to taste and serve garnished with parsley if you wish.
Serve with a nice salad of arugala, tomatoes, parsley and spring onions and some fresh homemade artisan bread.
More Autumn fare but hey, we use what we have on hand.
The Result?
I wasn't exactly thrilled with this one. My husband liked it enormously however I found it to be missing something however I could not figure out what.
I don't really know if I'll ever end up making this again.
LENTIL AND VEGETABLE SOUP
This soup is nice and thick, and you can thin it to taste with stock or milk. If you want a no-fat soup, simply add all the vegetables and lentils to the stock, and simmer until tender. Gill Holcombe says, "Use red or yellow lentils if you want to avoid soaking them in advance, otherwise brown and green lentils or chick peas will do the job."
Personal note: You really don't have to soak green lentils, I've used them before. As long as you have around 30 minutes to cook them you'll be fine.
Ingredients
200g (1 cup) red lentils
2 small potatoes
1/2 small swede(rutabaga or turnip)
2-3 carrots
1 smallish parsnip
1 onion
2 cloves garlic
1 litre (4 cups) vegetable stock
225ml (1 cup) milk
oil
seasoning
parsley (optional)
1 level tbsp curry powder (optional)
Method
1.Peel and chop the vegetables
2.Warm the oil in a very large saucepan and gently soften the garlic and onion. Add the curry powder if using.
3.Add the lentils and cook for 1 minute.
4.Add the vegetables and cook on a low heat for 5 minutes or so.
5.Add the stock, bring to the boil, reduce the heat and simmer for 20-30 minutes until the vegetables are soft.
6.Blend, season to taste and serve garnished with parsley if you wish.
Serve with a nice salad of arugala, tomatoes, parsley and spring onions and some fresh homemade artisan bread.
More Autumn fare but hey, we use what we have on hand.
The Result?
I wasn't exactly thrilled with this one. My husband liked it enormously however I found it to be missing something however I could not figure out what.
I don't really know if I'll ever end up making this again.
Cheesy Zucchini and Red Onion Flatbread with salad
MONDAY
Cheesy Zucchini and Red Onion Flatbread
Nonstick vegetable oil spray
10 oz pizza dough (premade refrigerated dough is fine however we using our own homemade dough)
3/4 cup garlic and herb cheese spread(such as Alouette) divided
3/14 cup finely grated Parmesan cheese, divided
3 tbsp chopped fresh Italian parsley, divided
1 small red onion
1 7 to 8 inch long zucchini (yellow or green, does not matter) cut crosswise into 1/8 inch thick rounds, divided
Olive oil
Preheat oven to 400F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2 inch plain border. Sprinkle with half of Parmesan and 2 tbsp parsley. Using parchment as aid, fold plain have of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2 inch diameter core; cut into 1/8 inch thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes.
Sprinkle with 1 tbsp parsley.
Serve with salad
Cheesy Zucchini and Red Onion Flatbread
Nonstick vegetable oil spray
10 oz pizza dough (premade refrigerated dough is fine however we using our own homemade dough)
3/4 cup garlic and herb cheese spread(such as Alouette) divided
3/14 cup finely grated Parmesan cheese, divided
3 tbsp chopped fresh Italian parsley, divided
1 small red onion
1 7 to 8 inch long zucchini (yellow or green, does not matter) cut crosswise into 1/8 inch thick rounds, divided
Olive oil
Preheat oven to 400F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2 inch plain border. Sprinkle with half of Parmesan and 2 tbsp parsley. Using parchment as aid, fold plain have of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2 inch diameter core; cut into 1/8 inch thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes.
Sprinkle with 1 tbsp parsley.
Serve with salad
Lengua Burritos with Arroz a la mexicana
SUNDAY
Beef Tongue (lengua) burritos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes
Ready In: 8 Hours 30 Minutes
Servings: 20
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 packages flour tortillas(for tacos we prefer corn but flour tortillas are so much easier to fold into a burrito than corn are. Especially for us gringos!)
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat and cooked frijoles refritos (see recipe below) into a tortilla and spoon salsa over the meat.
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Reduce this! This time around we're only using the refried beans as an additional filler inside the burritos, not as a side dish.
Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve
Mexican Corn Recipe
Ingredients
3 tablespoons butter
10 ounces frozen corn - thawed
1 red bell pepper - chopped
3 green onions - chopped
1 jalapeño - seeded and diced
1/2 cup salsa - favorite variety
salt and pepper to taste
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Cut up the peppers and onions. Dice the jalapeño. Set these ingredients aside.
In a large skillet, melt the butter over medium-high heat.
Add in the corn, bell pepper and onions.
Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
Add the salsa and jalapeño. Stir and continue to cook until all ingredients are hot.
Serve immediately while still warm.
Beef Tongue (lengua) burritos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes
Ready In: 8 Hours 30 Minutes
Servings: 20
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 packages flour tortillas(for tacos we prefer corn but flour tortillas are so much easier to fold into a burrito than corn are. Especially for us gringos!)
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat and cooked frijoles refritos (see recipe below) into a tortilla and spoon salsa over the meat.
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Reduce this! This time around we're only using the refried beans as an additional filler inside the burritos, not as a side dish.
Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve
Mexican Corn Recipe
Ingredients
3 tablespoons butter
10 ounces frozen corn - thawed
1 red bell pepper - chopped
3 green onions - chopped
1 jalapeño - seeded and diced
1/2 cup salsa - favorite variety
salt and pepper to taste
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Cut up the peppers and onions. Dice the jalapeño. Set these ingredients aside.
In a large skillet, melt the butter over medium-high heat.
Add in the corn, bell pepper and onions.
Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
Add the salsa and jalapeño. Stir and continue to cook until all ingredients are hot.
Serve immediately while still warm.
Peruvian Roasted chicken with peruvian home fries and spinach
SATURDAY
Peruvian Roasted Chicken
By Derrick Riches, About.com Guide
This great rotisserie chicken1 recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.
Personal note: I have tried this type of chicken at our El Pollo Rico here in Maryland and it's fabulous! Very moist and flavorful! I cannot resist trying to make it myself! Our local restaurant serves it with pureed jalepenos which makes this dish even tastier!
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 6
Ingredients:
•1 whole chicken (about 4 pounds)
•4 tablespoons white vinegar
•3 tablespoons white wine
•3 tablespoons canola oil
•2 1/2 tablespoons garlic powder
•2 tablespoons paprika
•1 1/2 tablespoons cumin
•2 teaspoons black pepper
•1 teaspoon salt
•juice of 1 lemon
•1 quart cold water
Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however.
Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice
Peruvian Home Fries Recipe
Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes.
by Sharon123at RecipeZaar.com
1 hour 20 min prep
SERVES 4
3 tablespoons olive oil
2 lbs potatoes (chopped in 1/2-inch cubes and boiled until just tender)
3/4 teaspoon salt (or more to taste)
1-2 teaspoon butter (optional- leave out to make vegan)
1 1/2-2 cups minced onions
1 cup minced anaheim chili (or poblano chiles)
1 cup chopped red bell pepper (or use a mix of red and yellow peppers)
1-2 tablespoon minced garlic
3/4 cup grated monterey jack cheese (or cheddar cheese-packed)
3 tablespoons fresh lemon juice
1 cup lightly toasted peanuts, coarsely chopped
minced cilantro (or a mix of cilantro and parsley, or just parsley if you prefer)
lemon wedge
1.Place a 10" skillet or saute pan over medium heat. When hot, add 1 tbls. oil, wait about 10 seconds, then swirl to coat pan. Turn heat up to medium high and add half the cooked potatoes, spreading them into a single layer in the hot oil. Let them cook without stirring 5 minutes.
2.Sprinkle in 1/8 teaspoons salt and turn potatoes over, using a metal spatula. Spread them into a single layer again. Let them cook 5-8 more minutes, or until golden. Scrape from the bottom to loosen potatoes and toss them around in the pan. Cook for another few minutes, then move to a plate, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. of the oil and anohter 1/8 teaspoons salt.
3.After cooking the potatoes, scrape out the pan, saving the scrapings, and wipe it out with a damp paper towel. Return the pan to the heat and when it is hot, add remaining tbsl. of oil You may also melt in a little butter. Wait 10 seconds, then swirl the pan. add the onion and saute over medium heat 5-8 minutes, or until it becomes very soft. Add the chiles and bell peppers, along with the remaining 1/2 teaspoons salt. Continue to cook, stirring often, for another 5-8 minutes.
4.Return the potatoes to the pan and stir them into the onion mixutre, along with the garlic. Saute over medium heat for another 10-20 minutes, or until everything is done to your liking. Sprinkle in the cheese and lemon juice during the last few minutes of cooking, and if needed, adjust the salt.
5.Serve hot or warm, with peanuts and minced cilantro or parsley, and with lemon wedges on the side. Enjoy!
6.Note:.
7.If prepping the potatoes in advance, store them in fresh water in a tightly covered container in the fridge. Drain and dry completely before using.
This doesn't exactly go with the whole "country based dish" but we have fresh spinach that really needs to be used up so we're going with sauteed spinach. Very simple. Just saute a clove (or two if you like more spice) of garlic in some olive oil.(about a tbsp) Once they're just starting to get browned toss in fresh spinach and cook till wilted. Yum!
Peruvian Roasted Chicken
By Derrick Riches, About.com Guide
This great rotisserie chicken1 recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.
Personal note: I have tried this type of chicken at our El Pollo Rico here in Maryland and it's fabulous! Very moist and flavorful! I cannot resist trying to make it myself! Our local restaurant serves it with pureed jalepenos which makes this dish even tastier!
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 6
Ingredients:
•1 whole chicken (about 4 pounds)
•4 tablespoons white vinegar
•3 tablespoons white wine
•3 tablespoons canola oil
•2 1/2 tablespoons garlic powder
•2 tablespoons paprika
•1 1/2 tablespoons cumin
•2 teaspoons black pepper
•1 teaspoon salt
•juice of 1 lemon
•1 quart cold water
Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however.
Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice
Peruvian Home Fries Recipe
Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes.
by Sharon123at RecipeZaar.com
1 hour 20 min prep
SERVES 4
3 tablespoons olive oil
2 lbs potatoes (chopped in 1/2-inch cubes and boiled until just tender)
3/4 teaspoon salt (or more to taste)
1-2 teaspoon butter (optional- leave out to make vegan)
1 1/2-2 cups minced onions
1 cup minced anaheim chili (or poblano chiles)
1 cup chopped red bell pepper (or use a mix of red and yellow peppers)
1-2 tablespoon minced garlic
3/4 cup grated monterey jack cheese (or cheddar cheese-packed)
3 tablespoons fresh lemon juice
1 cup lightly toasted peanuts, coarsely chopped
minced cilantro (or a mix of cilantro and parsley, or just parsley if you prefer)
lemon wedge
1.Place a 10" skillet or saute pan over medium heat. When hot, add 1 tbls. oil, wait about 10 seconds, then swirl to coat pan. Turn heat up to medium high and add half the cooked potatoes, spreading them into a single layer in the hot oil. Let them cook without stirring 5 minutes.
2.Sprinkle in 1/8 teaspoons salt and turn potatoes over, using a metal spatula. Spread them into a single layer again. Let them cook 5-8 more minutes, or until golden. Scrape from the bottom to loosen potatoes and toss them around in the pan. Cook for another few minutes, then move to a plate, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. of the oil and anohter 1/8 teaspoons salt.
3.After cooking the potatoes, scrape out the pan, saving the scrapings, and wipe it out with a damp paper towel. Return the pan to the heat and when it is hot, add remaining tbsl. of oil You may also melt in a little butter. Wait 10 seconds, then swirl the pan. add the onion and saute over medium heat 5-8 minutes, or until it becomes very soft. Add the chiles and bell peppers, along with the remaining 1/2 teaspoons salt. Continue to cook, stirring often, for another 5-8 minutes.
4.Return the potatoes to the pan and stir them into the onion mixutre, along with the garlic. Saute over medium heat for another 10-20 minutes, or until everything is done to your liking. Sprinkle in the cheese and lemon juice during the last few minutes of cooking, and if needed, adjust the salt.
5.Serve hot or warm, with peanuts and minced cilantro or parsley, and with lemon wedges on the side. Enjoy!
6.Note:.
7.If prepping the potatoes in advance, store them in fresh water in a tightly covered container in the fridge. Drain and dry completely before using.
This doesn't exactly go with the whole "country based dish" but we have fresh spinach that really needs to be used up so we're going with sauteed spinach. Very simple. Just saute a clove (or two if you like more spice) of garlic in some olive oil.(about a tbsp) Once they're just starting to get browned toss in fresh spinach and cook till wilted. Yum!
Saturday, June 12, 2010
Tofu parmesan with asparagus
THURSDAY
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
Serve with asparagus
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
Serve with asparagus
Bok Choy and Shiitake Mushroom Stir Fry with rice
WEDNESDAY
Bok Choy and Shiitake Mushroom Stir Fry
Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try.
Ingredients:
•3-4 cloves minced garlic
•1/2 cup button mushrooms, sliced
•1/2 cup shiitake mushrooms, sliced
•1 tbsp soy sauce
•1 bok choy, chopped
•5-6 scallions (green onions), sliced
•1/4 cup vegetable broth
•2 tsp fresh ginger, minced or grated
•2 tsp sesame oil
•2 tbsp sesame seeds (optional)
Preparation:
Sautee the garlic and mushooms in soy sauce for 3 to 5 minutes. Add the bok choy and scallions, and cook for a few more minutes.
Reduce heat to medium low and add vegetable broth and ginger. Simmer for another 3 to 5 minutes.
Stir in remaining ingredients and serve hot over rice.
Bok Choy and Shiitake Mushroom Stir Fry
Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try.
Ingredients:
•3-4 cloves minced garlic
•1/2 cup button mushrooms, sliced
•1/2 cup shiitake mushrooms, sliced
•1 tbsp soy sauce
•1 bok choy, chopped
•5-6 scallions (green onions), sliced
•1/4 cup vegetable broth
•2 tsp fresh ginger, minced or grated
•2 tsp sesame oil
•2 tbsp sesame seeds (optional)
Preparation:
Sautee the garlic and mushooms in soy sauce for 3 to 5 minutes. Add the bok choy and scallions, and cook for a few more minutes.
Reduce heat to medium low and add vegetable broth and ginger. Simmer for another 3 to 5 minutes.
Stir in remaining ingredients and serve hot over rice.
White chili with ground turkey
TUESDAY
White Chili with Ground Turkey
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 6 servings
"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."
INGREDIENTS:
3/4 onion, chopped
2-1/4 cloves garlic, minced
1-1/4 pounds ground turkey
1-1/2 (4 ounce) cans canned
green chile peppers, chopped
2-1/4 teaspoons ground cumin
2-1/4 teaspoons dried oregano
3/4 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
2-1/4 (15 ounce) cans cannellini beans
3-3/4 cups chicken broth
1-1/2 cups shredded Monterey Jack cheese
DIRECTIONS:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
Serve with white rice and salad
White Chili with Ground Turkey
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 6 servings
"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."
INGREDIENTS:
3/4 onion, chopped
2-1/4 cloves garlic, minced
1-1/4 pounds ground turkey
1-1/2 (4 ounce) cans canned
green chile peppers, chopped
2-1/4 teaspoons ground cumin
2-1/4 teaspoons dried oregano
3/4 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
2-1/4 (15 ounce) cans cannellini beans
3-3/4 cups chicken broth
1-1/2 cups shredded Monterey Jack cheese
DIRECTIONS:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
Serve with white rice and salad
Sunday, June 6, 2010
Olive Garden Zuppa Toscana with fresh artisan bread and salad
MONDAY
Olive Garden Copycat Zuppa Toscana
Time 90 minutes
Serves 46
Ingredients
--------------------------------------------------------------------------------
1 Lb. Italian sausage
2 large Russet baking potatoes, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it
--------------------------------------------------------------------------------
Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medicum heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve
Serve with salad and bread
The Result?
As usual this was a hit! It's always great when you can make a dish with some pretty cheap ingredients and get so much out of it! This time I did use light cream because I was trying to cut down on the fat. Also unfortunately we had no more italian sausage, only kielbasa so it did adjust the taste of the soup. Still turned out good though!
Olive Garden Copycat Zuppa Toscana
Time 90 minutes
Serves 46
Ingredients
--------------------------------------------------------------------------------
1 Lb. Italian sausage
2 large Russet baking potatoes, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it
--------------------------------------------------------------------------------
Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medicum heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve
Serve with salad and bread
The Result?
As usual this was a hit! It's always great when you can make a dish with some pretty cheap ingredients and get so much out of it! This time I did use light cream because I was trying to cut down on the fat. Also unfortunately we had no more italian sausage, only kielbasa so it did adjust the taste of the soup. Still turned out good though!
Stuffed peppers with sauteed kale
SUNDAY
Stuffed Peppers with Ground Beef and Rice
By Diana Rattray, About.com Guide
Delicious stuffed peppers with ground beef and rice, topped with cheese.Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
•6 green bell peppers
•1 tablespoons butter
•1 tablespoon olive oil
•1/2 cup chopped onion
•1/2 cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 can (8 ounces) tomato sauce
•1 clove garlic, crushed
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•2 teaspoons salt, divided
•1/2 teaspoon ground black pepper, divided
•1 egg, lightly beaten
•1 1/2 teaspoons Worcestershire sauce
•1 1/2 pounds lean ground beef or chuck
•1 1/2 cups cooked long-grain rice
•shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation:
Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.
The Result?
I wasn't as happy with this version of stuffed peppers as some of the others I've made. Usually I don't use as much tomato and I use a lot of beans so I don't have to use as much ground beef.
Also I think I prefer mozzarella as a topping for these instead of cheddar. Still though, it wasn't bad. I would make it again possibly.
Sauteed Kale
This my own way of making sauteed kale.
1tbsp olive oil
2-3 cloves of garlic
several large handfuls of fresh kale
1 slice of bacon, chopped into small pieces
Saute all ingredients until kale is wilted and bacon is fully cooked. Due to the water content in the kale the bacon won't get crisp but it'll add a nice flavor to the kale.
Stuffed Peppers with Ground Beef and Rice
By Diana Rattray, About.com Guide
Delicious stuffed peppers with ground beef and rice, topped with cheese.Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
•6 green bell peppers
•1 tablespoons butter
•1 tablespoon olive oil
•1/2 cup chopped onion
•1/2 cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 can (8 ounces) tomato sauce
•1 clove garlic, crushed
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•2 teaspoons salt, divided
•1/2 teaspoon ground black pepper, divided
•1 egg, lightly beaten
•1 1/2 teaspoons Worcestershire sauce
•1 1/2 pounds lean ground beef or chuck
•1 1/2 cups cooked long-grain rice
•shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation:
Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.
The Result?
I wasn't as happy with this version of stuffed peppers as some of the others I've made. Usually I don't use as much tomato and I use a lot of beans so I don't have to use as much ground beef.
Also I think I prefer mozzarella as a topping for these instead of cheddar. Still though, it wasn't bad. I would make it again possibly.
Sauteed Kale
This my own way of making sauteed kale.
1tbsp olive oil
2-3 cloves of garlic
several large handfuls of fresh kale
1 slice of bacon, chopped into small pieces
Saute all ingredients until kale is wilted and bacon is fully cooked. Due to the water content in the kale the bacon won't get crisp but it'll add a nice flavor to the kale.
Saturday, June 5, 2010
Slow Cooker 20 to 40 clove garlic chicken with rice
FRIDAY
Slow Cooker 20 to 40 Clove Garlic Chicken
This yet again comes from the Blog A year of slow cooking.
The Ingredients.
serves 6
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
The Directions.
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.
Veronica serves her chicken with a salad, mashed potatoes, corn, and green beans. I served it with quinoa and asparagus.
The Result?
The chicken was good but a bit too bland for our tastes. We all had to salt our chicken.
Southern-Style Okra
By Diana Rattray, About.com Guide
Ingredients:
•1 1/2 cups sliced okra
•1/4 cup chopped onion
•1/2 green bell pepper, chopped
•2 tablespoons vegetable oil
•1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
•2 teaspoons sugar
•1 tablespoon flour blended with 1 tablespoon cold water
•1/2 teaspoon salt
•1/4 teaspoon pepper
Preparation:
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer.
Serves 4.
Slow Cooker 20 to 40 Clove Garlic Chicken
This yet again comes from the Blog A year of slow cooking.
The Ingredients.
serves 6
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
The Directions.
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.
Veronica serves her chicken with a salad, mashed potatoes, corn, and green beans. I served it with quinoa and asparagus.
The Result?
The chicken was good but a bit too bland for our tastes. We all had to salt our chicken.
Southern-Style Okra
By Diana Rattray, About.com Guide
Ingredients:
•1 1/2 cups sliced okra
•1/4 cup chopped onion
•1/2 green bell pepper, chopped
•2 tablespoons vegetable oil
•1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
•2 teaspoons sugar
•1 tablespoon flour blended with 1 tablespoon cold water
•1/2 teaspoon salt
•1/4 teaspoon pepper
Preparation:
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer.
Serves 4.
Slow Cooker Green Pepper Chicken
THURSDAY
Slow Cooker Green Pepper Chicken
I got this recipe from a blog called A year of slow cooking. If you haven't checked it out you really should! The writer of the blog has some wonderful, affordable recipes!
2 chicken breast halves
2 large green bell peppers, seeded and chopped
1 (7-ounce) can whole or diced green chiles (mine were mild)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
1/2 cup sour cream (to add before serving)
corn tortillas, optional
The Directions.
I used a 4 quart slow cooker. Put the chicken into the bottom of the cooker, and add the bell peppers and the whole can of chiles. Add basil, onion, salt, and pepper. Stir a bit to combine. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.
Before serving, use tongs to remove the chicken, and set aside. Using an immersible blender, blend the peppers and sauce left at the bottom of the slow cooker. If you don't have an immersible blender, carefully(!) pour the slow cooker contents into a traditional stand blender and pulse until fully combined. Pour back into the cooker.
Stir in sour cream until melted. If you don't have sour cream in the house, plain yogurt or cream cheese would work just fine---this is only to thicken the sauce a bit and to mellow out the peppers and chile flavor.
Slice chicken, and return to the cooker. Set to high for 20-30 minutes, or until your dinner is fully hot. Serve the meat in corn tortillas, or over rice.
Or both!
The Result?
This wasn't bad but once again, it was a bit bland for us. We really love foods with spice and this didn't really have that. Next time I might add a jalepeno to the bell peppers.
Mexican Corn Recipe
Ingredients
3 tablespoons butter
10 ounces frozen corn - thawed
1 red bell pepper - chopped
3 green onions - chopped
1 jalapeño - seeded and diced
1/2 cup salsa - favorite variety
salt and pepper to taste
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Cut up the peppers and onions. Dice the jalapeño. Set these ingredients aside.
In a large skillet, melt the butter over medium-high heat.
Add in the corn, bell pepper and onions.
Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
Add the salsa and jalapeño. Stir and continue to cook until all ingredients are hot.
Serve immediately while still warm.
Slow Cooker Green Pepper Chicken
I got this recipe from a blog called A year of slow cooking. If you haven't checked it out you really should! The writer of the blog has some wonderful, affordable recipes!
2 chicken breast halves
2 large green bell peppers, seeded and chopped
1 (7-ounce) can whole or diced green chiles (mine were mild)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
1/2 cup sour cream (to add before serving)
corn tortillas, optional
The Directions.
I used a 4 quart slow cooker. Put the chicken into the bottom of the cooker, and add the bell peppers and the whole can of chiles. Add basil, onion, salt, and pepper. Stir a bit to combine. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.
Before serving, use tongs to remove the chicken, and set aside. Using an immersible blender, blend the peppers and sauce left at the bottom of the slow cooker. If you don't have an immersible blender, carefully(!) pour the slow cooker contents into a traditional stand blender and pulse until fully combined. Pour back into the cooker.
Stir in sour cream until melted. If you don't have sour cream in the house, plain yogurt or cream cheese would work just fine---this is only to thicken the sauce a bit and to mellow out the peppers and chile flavor.
Slice chicken, and return to the cooker. Set to high for 20-30 minutes, or until your dinner is fully hot. Serve the meat in corn tortillas, or over rice.
Or both!
The Result?
This wasn't bad but once again, it was a bit bland for us. We really love foods with spice and this didn't really have that. Next time I might add a jalepeno to the bell peppers.
Mexican Corn Recipe
Ingredients
3 tablespoons butter
10 ounces frozen corn - thawed
1 red bell pepper - chopped
3 green onions - chopped
1 jalapeño - seeded and diced
1/2 cup salsa - favorite variety
salt and pepper to taste
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Cut up the peppers and onions. Dice the jalapeño. Set these ingredients aside.
In a large skillet, melt the butter over medium-high heat.
Add in the corn, bell pepper and onions.
Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
Add the salsa and jalapeño. Stir and continue to cook until all ingredients are hot.
Serve immediately while still warm.
Greek Salad with pita bread and hummus
WEDNESDAY
Greek Salad
We didn't have this last week Friday so we're going to use this for a simple meal on Wednesday.
Kalamata olives and feta cheese really spice up this otherwise simple salad.
Yield 4-6 servings
Time 10 minutes
Ingredients
◦2 c assorted lettuce, chopped or torn
◦4 tomatoes, wedged or sliced
◦1 cucumber, seeded and sliced
◦1 bell pepper, seeded and sliced
◦small, mild white onion, sliced
◦12 Kalamata olives
◦4 oz firm feta cheese or mock feta, cubed
◦¼ c olive oil
◦1 t dried oregano
◦¼ c parsley, chopped
◦salt
◦pepper
◦1 lemon, wedged
Directions Arrange the lettuce in the dish(es). Add tomato, cucumber, green pepper, onion, olives, and cheese.
In the small bowl, whisk together oil, herbs, spices, and the juice from one or two lemon wedges. Drizzle dressing over the salad.
Use the remaining lemon wedges as garnish and serve.
Serve with toasted pita bread and hummus. Also I'm going to add some beans into this for a bit of extra protein.
Greek Salad
We didn't have this last week Friday so we're going to use this for a simple meal on Wednesday.
Kalamata olives and feta cheese really spice up this otherwise simple salad.
Yield 4-6 servings
Time 10 minutes
Ingredients
◦2 c assorted lettuce, chopped or torn
◦4 tomatoes, wedged or sliced
◦1 cucumber, seeded and sliced
◦1 bell pepper, seeded and sliced
◦small, mild white onion, sliced
◦12 Kalamata olives
◦4 oz firm feta cheese or mock feta, cubed
◦¼ c olive oil
◦1 t dried oregano
◦¼ c parsley, chopped
◦salt
◦pepper
◦1 lemon, wedged
Directions Arrange the lettuce in the dish(es). Add tomato, cucumber, green pepper, onion, olives, and cheese.
In the small bowl, whisk together oil, herbs, spices, and the juice from one or two lemon wedges. Drizzle dressing over the salad.
Use the remaining lemon wedges as garnish and serve.
Serve with toasted pita bread and hummus. Also I'm going to add some beans into this for a bit of extra protein.
PORK SCHNITZEL with Spaetzel and asparagus
SUNDAY
PORK SCHNITZEL
□ 6 pork chops
□ 1/4 c. flour
□ Salt and pepper
□ 3/4 c. sour cream
□ 1 tbsp. dill seed
□ 3 tbsp. butter
□ Bread crumbs
□ 3 tbsp. milk
□ 1 can chicken broth
□ 1 egg
Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from pan. Mix sour cream, dill seed, broth and remaining flour mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.
Serve with spaetzel and asparagus
PORK SCHNITZEL
□ 6 pork chops
□ 1/4 c. flour
□ Salt and pepper
□ 3/4 c. sour cream
□ 1 tbsp. dill seed
□ 3 tbsp. butter
□ Bread crumbs
□ 3 tbsp. milk
□ 1 can chicken broth
□ 1 egg
Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from pan. Mix sour cream, dill seed, broth and remaining flour mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.
Serve with spaetzel and asparagus
Petit Salé aux Lentilles et l'artisan fait maison pane
TUESDAY
Petit Salé aux Lentilles
1 pound of meaty salt pork, desalted if necessary
1 pound lentils
1 large whole onion, peeled
several cloves
12 baby onions, peeled (or if you're not into the fuss of peeling all those little fellows, one large onion, chopped)
3 large carrots, sliced
1 bouquet garni
1 pound of Toulouse sausage, or other quality sausage
pepper
Blanche the salt pork to remove the salt, by soaking in cold water for two hours and changing the water several times. Drain the water one last time and than fill the pot with about 2 quarts of water, covering the salt pork. Place on low heat to simmer at a very low boil for one hour.
Push 4 or 5 cloves into the onion and add to the pot (this is called an oignon picquet and is a popular way to add subtle flavor to soups and stews in France). Add the lentils, baby onions or chopped onion, carrots, bouquet garni and several pinches of pepper. Cook on medium low heat for 40 minutes to an hour, adding more water if necessary. You want the final product to be just slightly soupy.
Meanwhile boil the sausage in a pot of water. The sausage I used required 25 minutes of boiling, but follow your package directions for cooking times.
Once the lentils are cooked, remove the salt pork and the bouquet garni. Cut the salt pork into bite sized pieces and return it to the pot. Cut the sausage into small pieces as well and add it to the soup.
The Result?
Simply delicious!!! My husband was not overly thrilled with all the cloves however I thought it tasted marvelous! This is most definitely a dish that is even better a day or two later when reheated! The flavors come out even more! A most definite make again dish!
Petit Salé aux Lentilles
1 pound of meaty salt pork, desalted if necessary
1 pound lentils
1 large whole onion, peeled
several cloves
12 baby onions, peeled (or if you're not into the fuss of peeling all those little fellows, one large onion, chopped)
3 large carrots, sliced
1 bouquet garni
1 pound of Toulouse sausage, or other quality sausage
pepper
Blanche the salt pork to remove the salt, by soaking in cold water for two hours and changing the water several times. Drain the water one last time and than fill the pot with about 2 quarts of water, covering the salt pork. Place on low heat to simmer at a very low boil for one hour.
Push 4 or 5 cloves into the onion and add to the pot (this is called an oignon picquet and is a popular way to add subtle flavor to soups and stews in France). Add the lentils, baby onions or chopped onion, carrots, bouquet garni and several pinches of pepper. Cook on medium low heat for 40 minutes to an hour, adding more water if necessary. You want the final product to be just slightly soupy.
Meanwhile boil the sausage in a pot of water. The sausage I used required 25 minutes of boiling, but follow your package directions for cooking times.
Once the lentils are cooked, remove the salt pork and the bouquet garni. Cut the salt pork into bite sized pieces and return it to the pot. Cut the sausage into small pieces as well and add it to the soup.
The Result?
Simply delicious!!! My husband was not overly thrilled with all the cloves however I thought it tasted marvelous! This is most definitely a dish that is even better a day or two later when reheated! The flavors come out even more! A most definite make again dish!
Bok Choy stir fried in Thai Garlic Sauce
MONDAY
Bok Choy Stir-Fried in Thai Garlic Sauce
By Darlene Schmidt, About.com Guide
This bok choy recipe is terrific to serve as a side vegetable dish - or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir fry dish. With a rich garlic taste, the stir fry sauce is easy to make and goes well with other vegetables (if you don't have bok choy on hand), such as broccoli or Chinese vegetables such as baby bok choy, yu choy, gailan (Chinese broccoli), or any Chinese cabbage. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutesIngredients:
•SERVES 4 (as a Side Dish)
•5-6 "heads" of bok choy or baby bok choy (OR substitute broccoli, or any Chinese-style vegetable)
•1 Tbsp. oil for stir-frying
•STIR-FRY SAUCE:
•2 Tbsp. oyster sauce (or vegetarian oyster sauce)
•2 Tbsp. soy sauce
•2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese food stores)
•2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
•2 Tbsp. brown sugar
•squeeze of lime juice (about 2 tsp.)
•1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
Preparation:
1.Rinse the bok choy and cut off the white stem section at the base of each head (if there is one). Separate the heads into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger Chinese cabbage than bok choy or baby bok choy, slice off the green leaves. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
2.Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
3.Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
4.Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
5.Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
6.Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
7.To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
Bok Choy Stir-Fried in Thai Garlic Sauce
By Darlene Schmidt, About.com Guide
This bok choy recipe is terrific to serve as a side vegetable dish - or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir fry dish. With a rich garlic taste, the stir fry sauce is easy to make and goes well with other vegetables (if you don't have bok choy on hand), such as broccoli or Chinese vegetables such as baby bok choy, yu choy, gailan (Chinese broccoli), or any Chinese cabbage. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutesIngredients:
•SERVES 4 (as a Side Dish)
•5-6 "heads" of bok choy or baby bok choy (OR substitute broccoli, or any Chinese-style vegetable)
•1 Tbsp. oil for stir-frying
•STIR-FRY SAUCE:
•2 Tbsp. oyster sauce (or vegetarian oyster sauce)
•2 Tbsp. soy sauce
•2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese food stores)
•2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
•2 Tbsp. brown sugar
•squeeze of lime juice (about 2 tsp.)
•1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
Preparation:
1.Rinse the bok choy and cut off the white stem section at the base of each head (if there is one). Separate the heads into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger Chinese cabbage than bok choy or baby bok choy, slice off the green leaves. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
2.Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
3.Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
4.Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
5.Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
6.Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
7.To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
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