THURSDAY
Leftover night. Eggplant parmesan with pasta and dinner rolls
Saturday, October 30, 2010
Slow Cooker Provencal Chicken and beans
Chef Meg's Slow Cooker Provencal Chicken and Beans
Ingredients
24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme
Directions
Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.
Number of Servings: 6
Serve with baked acorn squash and pasta
Ingredients
24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme
Directions
Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.
Number of Servings: 6
Serve with baked acorn squash and pasta
Greek Salad with dinner rolls
TUESDAY
Greek Salad I
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
" An oregano/olive oil dressing with a dash of lemon makes this traditional salad just a bit different. All the veggies, including the Romaine, are chopped so when the salad is tossed, each bit of tomato or pepper, or cucumber gets its equal share of dressing. Six servings."
INGREDIENTS:
5/8 head romaine lettuce- rinsed, dried and chopped
5/8 red onion, thinly sliced
5/8 (6 ounce) can pitted black olives
5/8 green bell pepper, chopped
5/8 red bell pepper, chopped
1-1/4 large tomatoes, chopped
5/8 cucumber, sliced
2/3 cup crumbled feta cheese
1/4 cup olive oil
3/4 teaspoon dried oregano
5/8 lemon, juiced
ground black pepper to taste
DIRECTIONS:
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Greek Salad I
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
" An oregano/olive oil dressing with a dash of lemon makes this traditional salad just a bit different. All the veggies, including the Romaine, are chopped so when the salad is tossed, each bit of tomato or pepper, or cucumber gets its equal share of dressing. Six servings."
INGREDIENTS:
5/8 head romaine lettuce- rinsed, dried and chopped
5/8 red onion, thinly sliced
5/8 (6 ounce) can pitted black olives
5/8 green bell pepper, chopped
5/8 red bell pepper, chopped
1-1/4 large tomatoes, chopped
5/8 cucumber, sliced
2/3 cup crumbled feta cheese
1/4 cup olive oil
3/4 teaspoon dried oregano
5/8 lemon, juiced
ground black pepper to taste
DIRECTIONS:
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
MONDAY
Quinoa & Black Beans
http://www.eatingwell.com/recipes/quinoa_black_beans.html
From EatingWell: EatingWell Serves Two
Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch.
2 servings, about 1/2 cup each | Active Time: 10 minutes | Total Time: 30 minutes
Ingredients
1 teaspoon canola oil
1/2 bell pepper, chopped
2 tablespoons chopped red onion
1/2 cup canned black beans, rinsed
2 tablespoons broth, (or water)
1/2 cup hot cooked quinoa
Preparation
Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa.
Quinoa & Black Beans
http://www.eatingwell.com/recipes/quinoa_black_beans.html
From EatingWell: EatingWell Serves Two
Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch.
2 servings, about 1/2 cup each | Active Time: 10 minutes | Total Time: 30 minutes
Ingredients
1 teaspoon canola oil
1/2 bell pepper, chopped
2 tablespoons chopped red onion
1/2 cup canned black beans, rinsed
2 tablespoons broth, (or water)
1/2 cup hot cooked quinoa
Preparation
Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa.
Pork Adobo; Ginisang Munggo with rice
SUNDAY
Pork AdoboINGREDIENTS:
•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.
Tuesday, October 5, 2010
Kombucha Green Tea
Kombucha Green Tea
3rd batch first started 29 September
Slightly modified
1 quart water, boiled
3/4 cup white granulated sugar
4 T organic green tea
4 T organic green tea
3 quarts cold filtered water
½ cup kombucha from previous culture
½ cup kombucha from previous culture
1 kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) along with 2 very young baby scobys1 gallon wide-mouthed jar
Tea towel to cover the jar during fermentation (even an old t-shirt will work)
Rubber band that fits over the mouth of your jar
2 quart stainless steel pot
spoon (I have a very strong fiberglass spoon that I prefer for this)
funnel (for bottling)swing-top/grolsch style bottles (preferably green or brown tinted glass)
funnel (for bottling)swing-top/grolsch style bottles (preferably green or brown tinted glass)
Bring 1 quart of water to a boil in your stainless steel pot. Turn off heat and allow water to stop boiling. Dissolve the sugar in the hot water. Add tea and steep for 15-20 minutes.Add remaining 3 quarts of cold water (or water mixed with potable ice made from filtered water) to the brewed tea.
Add at least ½ cup of the kombucha from the previous culture (or, if this is the first time you’re brewing, add any liquid that came with your scoby). Stir to combine.
Once liquid has come to room temperature, place tea into your one-gallon container. Place SCOBY on top (shiny side up).Place the cotton cloth over the jar and secure with rubber band. Store in a safe place at
Once liquid has come to room temperature, place tea into your one-gallon container. Place SCOBY on top (shiny side up).Place the cotton cloth over the jar and secure with rubber band. Store in a safe place at
room temperature.
05 October. Taste test.
I can most definitely tell I used more water, less sugar on this one. So far it's not quite as sweet but it's still very tasty. Not quite ready yet however. It needs maybe a day or two more.
The heating pad we have that is meant for heating seeds to germinate them has been keeping our
kombucha at a average temperature of about 77 degrees so we read the owners manual again and reset the temp to 73 degrees. Let's hope that works.
This batch has a lot more fizz to it! Oh and baby scobys are becoming a bit more defined. I think the time that we're leaving them alone while we're in Montreal is going to do them good.
We have this odd colored part sitting among our scobys. I don't know if this is just a thick part of a immature scoby or what.
Still it's not fuzzy, doesn't look exactly like mold so I guess we're still good.
10 October. Bottling
Today we arrived home late from visiting with family however it has been 12 days (I think anyways) since we started this batch. Using more water and less sugar most definitely makes a difference in fermenting time as it took longer for this batch to get that nice characteristic, sweet, apple cider like flavor to it.
Still, we knew we had to hurry and bottle these as pretty soon we will be traveling again.
This time we decided to go with some flavored and some not. We used apple, grape and lemon ginger. For the lemon we, unfortunately didn't have any fresh lemon so we tried adding just about a tbsp full of lemon juice. Not my first choice but we didn't have much to choose from.
Front two bottles on left are apple, small bottle on far right is green seedless grape, large bottle in back on left is lemon ginger and bottle in back on right is plain.
They will be going in the fridge on Wednesday morning.
Saturday, October 2, 2010
Eggplant Elegante
MONDAY
Eggplant EleganteEggplant casserole combines eggplant, sauteed onion and green pepper, bacon, and chopped tomatoes. Breadcrumbs and melted butter top off this elegant dish before baking.
Ingredients -
1 large Eggplant, peeled and diced
1/2 teaspoon Salt
8 slices Bacon, fried and crumbled
1 medium Green Bell Pepper, diced
1 medium Onion, diced
1 (15 ounces) can Chopped or Diced Tomatoes
Salt and Pepper, to taste
Breadcrumbs
1/4 cup melted Butter or Margarine
Preparation:
1. Preheat oven to 325 F.
2. Add eggplant to saucepan. Cover with water and ½ teaspoon salt. Bring to boil over medium high heat. Boil 10 minutes.
3. Drain eggplant thoroughly.
4. Saute onion and green pepper in small skillet. Add bacon and diced tomatoes.
5. Add eggplant. Toss to combine.
6. Spoon mixture into casserole dish. Sprinkle breadcrumbs over top of eggplant.
7. Drizzle breadcrumbs with melted butter.
8. Bake 45 minutes.
Serve with dinner rolls, pasta and a salad
Souvlaki, Tzatziki with rosemary orzo
SUNDAY
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
coarse salt
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
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
coarse salt
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.
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.
 1 pound orzo (rice-shaped pasta) 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary leaves  Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste. |
Moussaka
FRIDAY
Classic Eggplant Moussaka
Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.
It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.
This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes.
While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
Ingredients:
3-4 eggplants, about 4 lbs. total
1 lb. potatoes
1 1/2 lbs. ground beef (or lamb)
2 large onions, finely diced
2 cloves garlic, minced
1/2 cup red wine
1/4 cup chopped fresh parsley
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup tomato puree (or crushed tomatoes)
2 tbsp. tomato paste
1 tsp. sugar
Salt and pepper to taste
2 cups plain breadcrumbs
8 egg whites, lightly beaten (reserve yolks for bechamel)
1 cup grated Kefalotyri or Parmesan cheese
Bechamel Sauce:
1 cup salted butter (2 sticks)
1 cup flour
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmeg
Preparation:
Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.
Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.
Preheat the oven to 400 degrees.
Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.
Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.
When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:
In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.
Assemble the Moussaka:
Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.
Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.
You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.
Classic Eggplant Moussaka
Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.
It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.
This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes.
While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
Ingredients:
3-4 eggplants, about 4 lbs. total
1 lb. potatoes
1 1/2 lbs. ground beef (or lamb)
2 large onions, finely diced
2 cloves garlic, minced
1/2 cup red wine
1/4 cup chopped fresh parsley
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup tomato puree (or crushed tomatoes)
2 tbsp. tomato paste
1 tsp. sugar
Salt and pepper to taste
2 cups plain breadcrumbs
8 egg whites, lightly beaten (reserve yolks for bechamel)
1 cup grated Kefalotyri or Parmesan cheese
Bechamel Sauce:
1 cup salted butter (2 sticks)
1 cup flour
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmeg
Preparation:
Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.
Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.
Preheat the oven to 400 degrees.
Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.
Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.
When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:
In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.
Assemble the Moussaka:
Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.
Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.
You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.
Quinoa Salad with Apples and Almonds
WEDNESDAY
Quinoa Salad with Apples and Almonds
Quinoa (pronounced KEEN-wah) has a mild flavor, a pleasantly chewy texture, and a higher protein content than most other grains. Combined with fresh fruit, crunchy nuts, and a light citrusy dressing, it makes a healthy picnic side.
We never had this last week so we're going to have it on Wednesday instead.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
Quinoa Salad with Apples and Almonds
Quinoa (pronounced KEEN-wah) has a mild flavor, a pleasantly chewy texture, and a higher protein content than most other grains. Combined with fresh fruit, crunchy nuts, and a light citrusy dressing, it makes a healthy picnic side.
We never had this last week so we're going to have it on Wednesday instead.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
Garlicy Thai Eggplant
TUESDAY
Garlicy Thai EggplantThis simple eggplant recipe is aromatic and flavorful, and the generous amounts of fresh garlic make it extra healthy. This eggplant recipe makes a terrific side dish that can also be made vegetarian. It also works with any type of eggplant - whatever is fresh and available where you live. You can also adjust the spice level in this eggplant recipe, taking it anywhere from mild to spicy hot, according to your liking. ENJOY!
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Ingredients:
1/2 cooking onion (purple onions work well for this recipe)
6 cloves garlic, minced
1-3 red chillies (including seeds), depending on how spicy you like it
1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants
1/4 cup water for stir-frying
2-3 Tbsp. oil for stir-frying
roughly 1/2 cup (or more) fresh basil
2 Tbsp. soy sauce
SAUCE:
1 Tbsp. fish sauce OR 1+1/2 Tbsp. soy sauce
2 Tbsp. oyster sauce OR vegetarian oyster sauce, OR Vegetarian Stir-Fry Sauce (Lee Kum Kee brand)
1 tsp. brown sugar
1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
Preparation:
First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.
Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.
Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).
When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.
Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less). Remove from heat.
Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salty, add 1 Tbsp. lime juice (or substitute 1 Tbsp. lemon juice).
Now add 3/4 of the fresh basil, stirring briefly to incorporate.
Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with jasmine rice. Enjoy!
**We're going to use some of the pork leftovers in with this.
Mongo Guisado
MONDAY
Mongo Guisado
Ingredients:
4 cups water
1 1/4 cups green mongo (mung) beans
2 tbsp oil
1/2 small onion, chopped
3-4 cloves garlic, chopped
1/2 cup diced pork
1 cup small prawns, peeled, heads discarded
2 tbsp patis (fish sauce)
Salt and pepper to taste
100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground
Mongo Guisado Cooking Instructions
Soak the (mongo)mung beans in about 2 cups water for 4 hours.
Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside.
Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown.
Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).
Add the prawns and cook until they turn orange in color, about 1 to 2 mins.
Season with patis, salt and pepper.
Mongo Guisado
Ingredients:
4 cups water
1 1/4 cups green mongo (mung) beans
2 tbsp oil
1/2 small onion, chopped
3-4 cloves garlic, chopped
1/2 cup diced pork
1 cup small prawns, peeled, heads discarded
2 tbsp patis (fish sauce)
Salt and pepper to taste
100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground
Mongo Guisado Cooking Instructions
Soak the (mongo)mung beans in about 2 cups water for 4 hours.
Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside.
Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown.
Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).
Add the prawns and cook until they turn orange in color, about 1 to 2 mins.
Season with patis, salt and pepper.
We're going to have this on top of fragrant jasmine rice since we have a rice monster in our house.
Apple glazed Pork roast with baked acorn squash and buttered noodles
SATURDAY
Apple Glazed Pork Roast CDKitchen http://www.cdkitchen.com
Serves/Makes: 6
Difficulty Level: 3
Ready In: > 2 hrs
Ingredients:
1 Roasting Pan With Roasting Rack
5 pounds shoulder roast
5 cloves fresh garlic, crushed, peeled
1/4 teaspoon black pepper
2 teaspoons salt
1/4 cup Dark Brown Sugar, packed firm
1 or more cups apple juice or apple cider
1/4 cup apple cider vinegar or wine of choice
2 cups water
1/2 cup honey
1/2 teaspoon cinnamon
8 apples of choice, cored and washed
Directions:
Preheat Oven to 450 Degrees F.
Find places in the roast and insert the garlic cloves. Rub roast all over with the salt, pepper, brown sugar and mustard mixture. Place roast fat side up on rack in roasting pan in oven that has been preheated to 450 Degrees F. Allow to roast for 20 to 25 minutes at high heat. Reduce heat to 350 Degrees F.. Combine apple juice or apple cider with vinegar and water. Place in pan with roast. Baste roast often and allow to cook several hours until nearing the temperature for RARE pork. (Use meat thermometer). Add apples to pan. Baste apples and roast. Combine honey with cinnamon. Drizzle honey over apples. Baste often until roast and apples are done. Remove to serving platter. Let rest. Slice and serve.
Serving this with a roasted acorn squash and buttered noodles.
Acorn squash are really simple and easy. Just simply cut the squash in half, place a few small tabs of butter inside after removing all seeds, then dust with cinnamon, cloves, and brown sugar.
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