TUESDAY
Eggplant Sandwiches
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 3
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise"
INGREDIENTS:
1-1/2 small eggplant, halved and sliced
1 tablespoon and 1-1/2 teaspoons olive
oil, or as needed
1/4 cup and 2 tablespoons mayonnaise
3 cloves garlic, minced
3 (6 inch) French sandwich rolls
1-1/2 small tomato, sliced
3/4 cup crumbled feta cheese
1/4 cup and 2 tablespoons chopped
fresh basil leaves
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Serve with french fries
Saturday, August 20, 2011
Strawberry Glazed Pork Chops with Quinoa Pilaf with Pine Nuts
MONDAY
Strawberry Glazed Pork Chops
Servings 4
Ingredients
Strawberry preserves 1/2 C.
Red wine vinegar. 3T.
Canola or olive oil 1/4 C
Lemon juice 1t
Pork loin chops 4
Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.
Freezing Directions:
Seal, label, and freeze.
Serving Directions:
Thaw pork chops in the refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.
Quinoa Pilaf with Pine Nuts
2007 Ellie Krieger, All Rights Reserved
From FoodNetwork
Prep Time:5 minInactive Prep Time: -- Cook Time:20 min
Level:
--
Serves:
6 servings, serving size 3/4 cup
Directions
2 cups low-sodium chicken broth
Ingredients
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
Serve with steamed cauliflower
Strawberry Glazed Pork Chops
Servings 4
Ingredients
Strawberry preserves 1/2 C.
Red wine vinegar. 3T.
Canola or olive oil 1/4 C
Lemon juice 1t
Pork loin chops 4
Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.
Freezing Directions:
Seal, label, and freeze.
Serving Directions:
Thaw pork chops in the refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.
Quinoa Pilaf with Pine Nuts
2007 Ellie Krieger, All Rights Reserved
From FoodNetwork
Prep Time:5 minInactive Prep Time: -- Cook Time:20 min
Level:
--
Serves:
6 servings, serving size 3/4 cup
Directions
2 cups low-sodium chicken broth
Ingredients
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
Serve with steamed cauliflower
Butternut Squash Pizza with Rosemary
Butternut Squash Pizzas with Rosemary
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
"Individual 'pizzettes' with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Asiago cheese."
INGREDIENTS:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded,
and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided (we're going to make our own. Click here for recipe)
1 tablespoon cornmeal
2 tablespoons grated Asiago or
Parmesan cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
"Individual 'pizzettes' with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Asiago cheese."
INGREDIENTS:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded,
and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided (we're going to make our own. Click here for recipe)
1 tablespoon cornmeal
2 tablespoons grated Asiago or
Parmesan cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Braised Venison Roast
SATURDAY
Braised Venison Roast
Cook time 3 1⁄2 hours
Description
Ingredients
4 lb Venison Roast
1 onion (Cut into thin slices)
3 T Olive Oil
1 Bottle of Guiness Beer
Instructions
Brown the roast on all sides in the olive oil in a cast iron Dutch oven over medium high heat. Add the sliced onion and stir just a bit so that it gets a little coated by the oil. Pour the full contents of the bottle of Guinness over the roast and onions. Now turn down the heat to about medium low, cover with a very tight fitting lid and braise the roast for about 3 hours. Do NOT allow this to go dry. Check it periodically and if the fluid level is diminishing, feel free to add either water or more Guinness to make up the difference. Once the roast is fork tender, it is time to make a bit of a roux to thicken the sauce. Melt 4 tablespoons of butter in a skillet, then add 4 tablespoons of flour, whisk together for a minute or two to cook the flour. You don’t want it tasting raw. Add the roux to the hot broth of the venison roast and whisk into a beautifully thickened sauce that can be served over potatoes, rice, or roasted vegetables.
We're going to make some mashed potatoes and steamed edamame.
Braised Venison Roast
Cook time 3 1⁄2 hours
Description
Ingredients
4 lb Venison Roast
1 onion (Cut into thin slices)
3 T Olive Oil
1 Bottle of Guiness Beer
Instructions
Brown the roast on all sides in the olive oil in a cast iron Dutch oven over medium high heat. Add the sliced onion and stir just a bit so that it gets a little coated by the oil. Pour the full contents of the bottle of Guinness over the roast and onions. Now turn down the heat to about medium low, cover with a very tight fitting lid and braise the roast for about 3 hours. Do NOT allow this to go dry. Check it periodically and if the fluid level is diminishing, feel free to add either water or more Guinness to make up the difference. Once the roast is fork tender, it is time to make a bit of a roux to thicken the sauce. Melt 4 tablespoons of butter in a skillet, then add 4 tablespoons of flour, whisk together for a minute or two to cook the flour. You don’t want it tasting raw. Add the roux to the hot broth of the venison roast and whisk into a beautifully thickened sauce that can be served over potatoes, rice, or roasted vegetables.
We're going to make some mashed potatoes and steamed edamame.
Saturday, August 6, 2011
Okra Casserole
OKRA AND ONION CASSEROLE
Printed from COOKS.COM
2 c. sliced okra
1 c. buttered bread crumbs
2 tbsp. salt
1 chopped onion
1/2 c. shredded Cheddar cheese
1 egg, beaten
1/2 c. chopped bell pepper
Combine all ingredients except 1/4 cup bread crumbs. Spoon into greased 1 1/2 quart casserole dish. Bake 30 minutes at 350 degrees. Sprinkle with reserved bread crumbs and bake 5 more minutes. Serves 4.
Printed from COOKS.COM
2 c. sliced okra
1 c. buttered bread crumbs
2 tbsp. salt
1 chopped onion
1/2 c. shredded Cheddar cheese
1 egg, beaten
1/2 c. chopped bell pepper
Combine all ingredients except 1/4 cup bread crumbs. Spoon into greased 1 1/2 quart casserole dish. Bake 30 minutes at 350 degrees. Sprinkle with reserved bread crumbs and bake 5 more minutes. Serves 4.
Artichoke Chicken and Olives
FRIDAY
Artichoke Chicken And Olives
Category: Chicken
INGREDIENTS:
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
DIRECTIONS:
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6. Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
ALL RIGHTS RESERVED © 2007-2011 SlowAndSimple.com Printed from SlowAndSimple.com 08/06/11
Artichoke Chicken And Olives
Category: Chicken
INGREDIENTS:
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
DIRECTIONS:
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6. Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
ALL RIGHTS RESERVED © 2007-2011 SlowAndSimple.com Printed from SlowAndSimple.com 08/06/11
Brats, homemade sauerkraut and spaetzle
THURSDAY
Gym night. Use up Chicken Brats, sauerkraut and spaetzle
Gym night. Use up Chicken Brats, sauerkraut and spaetzle
Burgers, corn on the cob and pasta salad
WEDNESDAY
Gym night so easy dinner.
Make the pasta salad at least a night to two nights before.
Gym night so easy dinner.
Make the pasta salad at least a night to two nights before.
Eggplant Tofu Stirfry
MONDAY
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
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