Palek Paneer with rice & BHINDI BHAJI

WEDNESDAY
Super easy night. Using up a box of palek paneer.

BHINDI BHAJI
Ingredients:




1 pound okra
2 medium onions, chopped
1/4 tsp garlic paste or powder
1/4 tsp coriander paste or powder
1/8 tsp cumin
3 large tomatoes
2 tsp oil
1/2 cup chopped cilantro



How to make bhindi dopiaza :


Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro

Make rice ahead of time.

Curry Roasted Shrimp with oranges with coconut rice

Monday, 15 February
Curry Roasted Shrimp with oranges
2 large seedless oranges
1/2 tsp kosher salt, divided
1 1/2 lbs shrimp, peeled and deveined
1 tbsp extra virgin olive oil
1 tbsp curry powder, preferably Madras
1/2 tsp freshly ground pepper
Preparation
1.Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
2.Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.

Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian

1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste


Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:

It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.

Chicken Biryani with Bhindi Fry

Monday, 07 February
Chicken Biryani
Kanu in Georgia

(This is a North Indian dish made of layered rice and spicy chicken curry. Perfect way to use up leftover chicken and rice!)

1 c leftover chicken (can be cubed, shredded or pulled off the bone)
1 c long grain rice
2 T refined oil
½ c water
2 Medium tomatoes, diced
1 red onion, diced
1 T finely chopped ginger
2 T finely chopped garlic
2 T freshly chopped cilantro
½ tsp salt or to taste

Garam Masala:
1 ½ tsp cumin powder
1 tsp coriander powder
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp red chili powder (may use cayenne), adjust for level of spiciness)

Cook the rice (add 1 tsp salt while cooking) according to package directions, Set aside to cool. (Leftover rice works best in this recipe. But it’s OK as long as the cooked rice has cooled.)

In a hot wok or pan, heat the oil then sauté the onions on high heat until they are golden brown. Add ginger and garlic and sauté on high heat for another minute. Add the tomatoes and cook until the water evaporates and the tomatoes begin to sweat the oil.

Add the Garam masala mixture to the pan and stir fry for a minute to fry the masala. Add the water and chicken and salt to taste and let simmer on low heat for about 3-5 minutes until the water is well blended into the paste.

Preheat over to 300 degrees. In a glass ovenproof dish, layer half of the rice. Next layer half the chicken curry. Repeat layers. Cover with foil and bake for 30 minutes.

Before serving, turn the layers to blend well.

Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian

1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste


Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:

It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.

Menu Plan

Monday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro

Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
Ingredients
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally. 2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly. Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.

Tuesday
Tofu Korma Curry over rice.

Cabbage Upkari
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian (Konkani)
1 medium green cabbage finely chopped / shredded
1 teaspoon(s) mustard seeds
4 green chillies slit
2 tablespoon(s) oil (ideally coconut oil)
2 tablespoon(s) grated coconut
2 teaspoon(s) lemon juice (optional)
salt to taste
Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minute(s) or till the cabbage is cooked but green yet.
Mix in the grated coconut. Garnish with lemon juice (optional).

Wednesday
Use up Pozole with toasted tortillas

Thursday
Apple-Apricot Pork Chops
Scroll down to see more pork chop recipes.
Ingredients:
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Preparation:Combine all ingredients; cover and cook on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened. Serves 4 to 6.

Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.
Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
Makes 4 to 6 servings.

Bon AppétitJanuary 2000

Friday
Parmesan-Crusted Tilapia
By: Melissa Kirk
From: Every Day with Rachael Ray It takes only five ingredients to make this tender fish dish!
Ingredients:
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Directions:
Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Serve with steamed brussel sprouts and rice

Saturday
Mushroom and Swiss Chicken
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 4
"Cajun seasoning and garlic add lots of zest to chicken baked with Swiss cheese and mushrooms."
Ingredients:
4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

Serve with rice

Sunday
Boston pork butt on the grill.
Serve with grilled potatoes and summer squash.

Menu Plan

Monday
Herb Stuffed Pork Tenderloin
Serves 4
Hands on time: 20 minutes
Total time: 50 minutes

Ingredients:
14oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary

Instructions
1. Preheat oven to 425F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side.
Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.
2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.
3. In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.
4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.
5. Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.

Skinny scalloped potatoes
Serves 6
Hands on time: 15 minutes
Total time: 60 minutes
2 tsp whole wheat flour
1 cup skim milk
1/4 cup low fat, reduced sodium chicken broth
Pinch sea salt
1/2 tsp ground black pepper
2 lbs Yukon gold potatoes, peeled and sliced thinly, divided
1/2 cup chives, chopped, divided.
1. Preheat oven to 425F
2. Place flour in a medium saucepan over low heat. Gradually add milk, stirring with a whisk until blended. Stir in broth, salt and pepper, and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat.
3. Layer 1/3 of potato slices in the bottom of an 11 x 7 inch covered baking dish. Top with 1/2 of carrot slices and a sprinkle of chives. Repeat layers, ending with potato slice. Pour milk mixture over potato mixture and top with remaining chives.
4. Cover dish with lid and bake for 45 minutes.

Tuesday
Palek Paneer with rice

Aunas and Ambo
Serves: 4 Style: South Indian Vegetarian (Konkani)
4 cups mixed fruits
chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste salt to taste
Mix the sugar into the chopped fruits and keep aside.
Grind the coconut with the red chilli(es) and a little water. When almost done, add the mustard seeds. Grind for a few more seconds till the mustard seeds are crushed.
Add the coconut paste to the fruits with salt and mix well.
Serve cold or at room temperature.

Wednesday
Grilled marinated ahi tuna with grilled asparagus and rice

Thursday
Use up ready made Pozole. Serve with toasted tortillas

Friday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro

Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt

1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally.
2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly.
Yield: 5 servings. (serving size: about 3/4 cup)

Serve with grilled potatoes.

Saturday
Quick white bean & Spinach Ravioli
1/4 cup frozen chopped spinach
1/2 cup cannellini beans
1/2 cup reduced fat ricotta cheese
2 tbsp shredded reduced fat mozzarella cheese
1/4 tsp kosher salt
32 wonton wrappers
1 cup tomato sauce

1. Fill a medium saucepan with hot water, cover and bring to a boil.
2. While water is heating, defrost the frozen spinach in a microwave oven. Once thawed, squeeze, as much water as you can out of the spinach and place spinach in the bowl of a food processor. Add the beans, cheese and salt. Process the bean and cheese mixture until smooth, approximately 1 minute. You should have approximately 3/ cup of ravioli filling.
3. Fill a small bowl with warm water. Lay out 16 wonton wrappers. Dip your finger in the water and moisten edges of each wrapper. Place 1 tsp of bean and cheese filling in center of each square. From the leftover 16 wrappers, take another wrapper, place it on top of filling, and seal by pressing firmly along edges of ravioli. Repeat until all wrappers or filling are used up.
4. Gently place ravioli in boiling water and cook for approximately 2 minutes. The ravioli is ready when you can see the green of the filing through the wrappers. White pasta cooks, warm tomato sauce in a small saucepan. Drain pasta, place 4 ravioli on each plate, and top with 1/4 cup of sauce.

Serve with Salad and bread with olive oil.

DESSERT
Cranberry Orange Cheesecake pears
Ingredients
2 bosc pears
1 cinnamon sticks
1 cup each of 100% cranberry juice and 100% orange juice
1 vanilla bean, split lengthwise

Cheesecake stuffing
1/2 cup light cream cheese, at room temperature
1/2 tsp vanilla extract
1/4 tsp dried ground ginger
1/4 tsp almond extract
1/6 tsp dried, unsweetened cranberries
1/4 cup unsalted, sliced almonds, toasted

Instructions:
1 Peel pears. Trim bottoms so that they sit flat. Using a small spoon or a melon baller, scoop out and discard cores. Place pears in a very large, wide, heavy bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.

2. Bring to a boil, then reduce heat. Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20 to 25 minutes.

3. In a bowl, stir cream cheese with vanilla extract, ginger and almond extract until mixed. If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid. Stir in cranberries and almonds.

4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to 1/4 cup. The sauce will foam and bubble toward the end of cooking, so be sure to stir often. Remove from heat and discard cinnamon sticks and vanilla husks.

5. To serve, fill pears with cream cheese mixture. Place on plates and spoon sauce over the top.


Sunday
Cornish Hen with Grape & Pistachio Quinoa
Serves 4
1 Cornish Game hen
1 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp coriander, ground
2 tsp ginger, ground
1/4 sea salt
1/4 tsp nutmeg, ground
2 1/4 tsp olive oil
1/2 cup chicken broth
1/2 cup quinoa
1/2 cup seedless grapes, halved (red, green or combination)
1 1/2 tbsp unsalted roasted pistachios, shelled and chopped
2 green onions, white and light green parts only, thinly slice.

1. Preheat oven to 450F. Arrange hen, cavity down on a rimmed baking sheet. Set aside
2. In a small bowl, combine pepper, cinnamon, coriander, ginger, salt and nutmeg. Set aside 1 tsp spice mixture. Combine remaining spice mixture with oil to make a paste. Rub paste over hens, dividing it evenly. Bake for 30 to 40 minutes, until thickest part of thigh registers 170F with a meat thermometer. Loosely cover hens with foil and let rest for 10 minutes.
3. Meanwhile after rinsing quinoa to remove saponins. In a medium saucepan over medium high heat, bring broth and reserved 1 tsp spice mixture to a boil. Stir in quinoa, cover, turn off heat and set aside for 5 minutes.
4 Stir grapes, pistachios and green onions into quinoa. Transer quinoa to a serving bowl or plates and serve alongside hens.

Swiss Chard Recipe
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

This weeks menu plan

Monday
Mint and Ginger Chicken
Ingredients
1-1/2 lbs. boneless chicken breast, cut in
1/2-inch cubes
2 Tbs. flour
2 Tbs. fish sauce
2 Tbs. dark soy sauce, divided
1 piece fresh ginger root, peeled,
1-1/2 in. long
2 chili peppers, chopped
1 Tbs. vinegar
1 Tbs. sugar
1 lime, peel grated, juiced
3 C. Nappa cabbage, chopped
4 green onions, chopped
1/4 C. mint, chopped fresh
Directions
Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.

Tuesday
Tacos, burritos, mexican rice, frijoles. Salad.

Wednesday
Palak Paneer serve with rice.

Thursday
Ribs, pasta salad.
Remember to bring out ribs to defrost Wednesday morning so I can cut them up and have them ready for the crockpot on Thursday.

Friday
Festive Tossed Salad
INGREDIENTS
2 tablespoons and 1-1/4 teaspoons olive oil
1 tablespoon and 1/2 teaspoon balsamic vinegar
2-3/4 teaspoons water
1/3 envelope Italian salad dressing mix
5/8 (10 ounce) package Italian-blend salad greens
5/8 medium tomatoes, seeded and chopped
1/3 small red onion, thinly sliced
1/4 cup and 2 teaspoons crumbled feta cheese
3 tablespoons and 1-3/4 teaspoons dried cranberries

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.
Serve with bread and olive oil.

Saturday
Use up ribs, pasta salad.

Menu Plan for 2/9-2/15

MONDAY 9 FEBRUARY
Crockpot Indian Curry

1 13.5 oz can of coconut milk
1 can garbanzo beans, drained and rinsed-
4-6 frozen skinless, boneless chicken thighs -
1 T tomato paste
2 T curry powder
1 t ground coriander
1 t ground cumin
1 inch peeled and grated ginger
few dashes of hot sauce (I used Tobasco)
1 yellow onion. chopped
2 or 3 cloves of smashed and chopped garlic
1 green bell pepper, seeded and chopped
1/2 of an eggplant, chopped
1 sweet potato, peeled and chopped
The Directions.
Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice

Had to add this one as I had to use up the remainder of the coconut milk from Saturday night's dinner.
TUESDAY 10 FEBRUARY
Black-Bean and Tomato Quinoa Gourmet July 2007
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Yield: Makes 4 (side dish) servings
Active Time: 20 minutes
Total Time: 45 minutes
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

WEDNESDAY 11 FEBRUARY
Slow Cooked Athenian Chicken
2/3 cup flour
1 tsp salt
1/2 tsp dried oregano
6 chicken breasts, boneless & skinless
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup white wine (water or chicken broth may be substituted)
In a small bowl, combine first three ingredients. Rub ingredients over chicken. Place chicken in crockpot, then add soup and wine into crockpot. Cover and cook on low for 8-10 hours
Reduce this one!

Serve with pasta and grilled zuchini slices.


THURSDAY 12 FEBRUARY
Use up leftovers

FRIDAY 13 FEBRUARY
Bay Scallops with Spinach recipe
Ingredients:
2 lbs of fresh spinach, stemmed and washed, not dried.
1 lb of bay scallops.
3 large cloves of garlic, peeled.
¼ cup of white wine.
2 tablespoons of fresh lemon juice.
2 teaspoons of olive oil.
2 teaspoons of salt.
1 teaspoon of grated lemon zest.
Freshly ground pepper, to taste.
Preparation Instructions:
Heat 1 teaspoon of olive oil in a large pot over medium heat.Add the garlic and lemon zest and cook for 20 seconds, stirring continuously.Add the spinach and toss occasionally until wilted.Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.Heat the remaining 1 teaspoon of oil in a large skillet over medium heat.Add the scallops and sauté for 1 minute or until just cooked through.Remove the scallops from the pan and add the lemon juice and wine.Cook, scraping the bottom of the pan, for 15 seconds.Remove from the heat, then toss in the scallops and season with the remaining salt and pepper to taste.On serving plates, place a mound of spinach in the middle and surround with scallops.
Serve over pasta

SATURDAY 14 FEBRUARY
Beef Haggis (from Jack Poulter, jpoulter@islandnet.com)

1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt
1 tbs. black pepper
pinch cayenne pepper
cow's bladder, sheep's stomach or pudding basin (bowl)
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours. (If no bladder/stomach is available put into a ovenproof bowl, cover with foil or waxed paper (tied on) and steam as above.)
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.
This is traditionally served as an accompaniment to other meats on a festive occasion, e.g., Robby Burn's Birthday. It may also be eaten as a dessert by pouring a few ounces of Drambuie over it. I have done this and enjoyed it.

SUNDAY 15 FEBRUARY
Best-Ever Chops
CDKitchen http://www.cdkitchen.com/
Category: Pork Chops
Serves/Makes: 4
Ready In: > 5 hrs
Ingredients:
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, sliced
1 can (14 1/2 ounce size) stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
Directions:Add all ingredients except water and cornstarch to the crockpot. Cook on LOW for 5 1/2 hours. Mix cornstarch and water together and stir into crockpot. Cook 30 minutes more. Serve over rice.