WEDNESDAY
Bean Burritos with Nopal Salad
The bean burritos, once again is all our recipe. I take pinto beans and sometimes some black beans, throw them in the crockpot the day before and let cook until they're relatively done. On Wednesday night I'll be taking the already cooked beans and then refrying them with 2 slices of bacon, a bit of salt and pepper. This way our refried beans don't have quite as much of the junk that canned refried beans do.
Nopal Salad: Ensalada de Nopalitos by Karen Hursh Graber © 2006
The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many people do not. It can be used in tacos or as a garnish on tostadas, and is a good accompaniment to grilled meat, chicken or fish.
Ingredients:
3 cups diced nopales, cooked until tender and rinsed under cold water
1/2 cup finely chopped green onion
1/2 cup diced radishes
1/4 cup finely chopped cilantro leaves
2 tablespoons olive oil
juice of 1 fresh lime
1/4 teaspoon crumbled, dried oregano leaves
salt and pepper to taste
1-2 serrano chiles, finely chopped (optional)
Preparation:
Place the nopales in a salad bowl with the other vegetables and the cilantro. Whisk together the olive oil, lemon juice, oregano, salt and pepper, and pour over all. Toss to blend well.
Serves 4-6.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Saturday, June 25, 2011
Saturday, April 30, 2011
Bean Burritos with Jicama salad
THURSDAY
The burritos are all my own creation.
We are simply going to take pinto beans and black beans on Wednesday night and throw them in the crockpot.
Thursday morning, rinse, refill with fresh water. Throw in a slice of bacon for flavor and fat along with a half a diced onion and a clove of garlic turn crockpot on low (8hrs) to allow beans to cook.
Upon arriving home I'll strain out liquid, making sure to reserve some for later use. Separate the black beans as I don't want to mash those ones. I prefer those whole. In a skillet, start cooking some chopped bacon slices (I usually use two slices for frijoles refrito), then add beans. Allow beans to cook in bacon and grease from the bacon. When the pintos start becoming really dry I add some reserved liquid. Start mashing soon afterwards.
When beans are mashed and bacon is somewhat cooked down the beans are done!
Jicama Salad
If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
INGREDIENTS
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional
1/2 avocado chopped
2 Tbsp olive oil
METHOD
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4.
The burritos are all my own creation.
We are simply going to take pinto beans and black beans on Wednesday night and throw them in the crockpot.
Thursday morning, rinse, refill with fresh water. Throw in a slice of bacon for flavor and fat along with a half a diced onion and a clove of garlic turn crockpot on low (8hrs) to allow beans to cook.
Upon arriving home I'll strain out liquid, making sure to reserve some for later use. Separate the black beans as I don't want to mash those ones. I prefer those whole. In a skillet, start cooking some chopped bacon slices (I usually use two slices for frijoles refrito), then add beans. Allow beans to cook in bacon and grease from the bacon. When the pintos start becoming really dry I add some reserved liquid. Start mashing soon afterwards.
When beans are mashed and bacon is somewhat cooked down the beans are done!
Jicama Salad
If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
INGREDIENTS
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional
1/2 avocado chopped
2 Tbsp olive oil
METHOD
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4.
Saturday, September 25, 2010
Lengua Burritos with homemade mexican corn
SATURDAY
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!
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!
Mexican Corn
Okay, this one is all my own. More or less anyways.
We're going to take some locally grown corn that we've frozen, thaw it and then mix it with some fresh cilantro, tomatoes and nopalitos. Add some cumin and voila. Mexican corn.
Serving some mexican rice on the side. We have a package of some rice that we're going to use up.
Saturday, August 7, 2010
Crock Pot Holy Mole Chicken Posole
TUESDAY
Crock Pot Holy Molé Chicken Posolé
2 tblsp extra virgin olive oil
1½ lbs boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
1 large white onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
2 14.5 oz. cans hominy, white or gold, drained and rinsed
1 14.5 oz. can diced tomatoes [do not drain]
1 15.5 oz. can kidney beans, [do not drain]
½ of 4 oz can diced green chilies [add more or less, to suit taste]
2 tblsp tomato paste
4 tblsp smooth peanut butter
½ of 8.25 oz jarred prepared mole [I prefer Rogelio Bueno, but any brand may be used – this can be found in the Latin section of the grocery store]
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
½ tsp ground cinnamon
3 14.5 oz cans chicken broth
Sour cream, garnish [optional]
Fresh chopped cilantro, garnish [optional]
Warmed corn or flour tortillas, garnish [optional]
1. In a large skillet, heat olive oil over medium high heat.
Add chicken, onion, garlic, and carrots.
Cook, stirring occasionally, for about five to ten minutes, or until chicken is almost opaque.
Remove from heat and cool for about ten minutes.
2. Spray 5-quart crockpot with nonstick cooking spray.
Place chicken-vegetable mixture into crockpot.
Add next five ingredients; stir to combine.
3. In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and one can chicken broth.
Whisk until mixed thoroughly.
If mixture is too thick, add about ½ cup of water.
Pour mixture, along with other two cans of chicken broth over crockpot contents.
4. Place cover on crockpot and cook over low heat for five to six hours, or over high for two to three hours.
If soup gets too thick, add water by ½-cup increments.
This soup should be consistency of a stew.
If you get it too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.
5. Ladle into bowls and garnish with sour cream and cilantro.
Serve warmed tortillas alongside soup.
Serves 8-10.
Prep Time: approx. 20 minutes.
Crock Pot Holy Molé Chicken Posolé
2 tblsp extra virgin olive oil
1½ lbs boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
1 large white onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
2 14.5 oz. cans hominy, white or gold, drained and rinsed
1 14.5 oz. can diced tomatoes [do not drain]
1 15.5 oz. can kidney beans, [do not drain]
½ of 4 oz can diced green chilies [add more or less, to suit taste]
2 tblsp tomato paste
4 tblsp smooth peanut butter
½ of 8.25 oz jarred prepared mole [I prefer Rogelio Bueno, but any brand may be used – this can be found in the Latin section of the grocery store]
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
½ tsp ground cinnamon
3 14.5 oz cans chicken broth
Sour cream, garnish [optional]
Fresh chopped cilantro, garnish [optional]
Warmed corn or flour tortillas, garnish [optional]
1. In a large skillet, heat olive oil over medium high heat.
Add chicken, onion, garlic, and carrots.
Cook, stirring occasionally, for about five to ten minutes, or until chicken is almost opaque.
Remove from heat and cool for about ten minutes.
2. Spray 5-quart crockpot with nonstick cooking spray.
Place chicken-vegetable mixture into crockpot.
Add next five ingredients; stir to combine.
3. In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and one can chicken broth.
Whisk until mixed thoroughly.
If mixture is too thick, add about ½ cup of water.
Pour mixture, along with other two cans of chicken broth over crockpot contents.
4. Place cover on crockpot and cook over low heat for five to six hours, or over high for two to three hours.
If soup gets too thick, add water by ½-cup increments.
This soup should be consistency of a stew.
If you get it too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.
5. Ladle into bowls and garnish with sour cream and cilantro.
Serve warmed tortillas alongside soup.
Serves 8-10.
Prep Time: approx. 20 minutes.
Thursday, June 24, 2010
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.
Friday, June 18, 2010
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.
Saturday, June 5, 2010
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.
Sunday, February 7, 2010
Delicious Lengua Tacos with frijoles refritos and mexican rice
Sunday, 14 February
Delicious Beef Tongue Tacos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes Ready In: 8 Hours 30 Minutes
Servings: 20
"This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!"
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 (10 ounce) packages corn tortillas
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 into a tortilla and spooning 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!
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.
Delicious Beef Tongue Tacos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes Ready In: 8 Hours 30 Minutes
Servings: 20
"This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!"
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 (10 ounce) packages corn tortillas
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 into a tortilla and spooning 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!
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.
Saturday, February 6, 2010
Posole
Tuesday, 09 February
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Saturday, October 24, 2009
Vegetarian tacos
THURSDAY
1 12 oz package meatless crumbles
1/2 tsp salt free Southwest chipotle seasoning
1 15 oz pinto beans, rinsed and drained
1 cup refrigerated salsa
2 cups cooked brown rice
1 cup frozen whole kernel corn, thawed
24 taco shells
Light sour cream (optional)
shredded sharp cheddar cheese
diced avocado
diced tomato
1. Heat a large nonstick skillet over medium high heat, coat pan with cooking spray. Add meatless crumbles and chipotle seasoning, and cook 2 minutes or until thoroughly heated. Add beans, salsa, rice and corn; cook 4 minutes or until thoroughly heated.
2. Spoon 1/4 cup crumble mixture into each taco shell. Top with sour cream, cheese, avocado, and tomato, if desired.
Yield 12 servings
Serve with salad
1 12 oz package meatless crumbles
1/2 tsp salt free Southwest chipotle seasoning
1 15 oz pinto beans, rinsed and drained
1 cup refrigerated salsa
2 cups cooked brown rice
1 cup frozen whole kernel corn, thawed
24 taco shells
Light sour cream (optional)
shredded sharp cheddar cheese
diced avocado
diced tomato
1. Heat a large nonstick skillet over medium high heat, coat pan with cooking spray. Add meatless crumbles and chipotle seasoning, and cook 2 minutes or until thoroughly heated. Add beans, salsa, rice and corn; cook 4 minutes or until thoroughly heated.
2. Spoon 1/4 cup crumble mixture into each taco shell. Top with sour cream, cheese, avocado, and tomato, if desired.
Yield 12 servings
Serve with salad
Mexican Tamale with Salad
MONDAY
5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste
2 to 3 dozen dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
2 pounds prepared masa
Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it may stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add about 1-1 1/2 tablespoons of chile mixture in the center. Fold right edge to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.Yield: 2-3 dozen tamalesPrep Time: 1-2 hoursCook Time: 1 hourDifficulty: Intermediate
5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste
2 to 3 dozen dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
2 pounds prepared masa
Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it may stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add about 1-1 1/2 tablespoons of chile mixture in the center. Fold right edge to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.Yield: 2-3 dozen tamalesPrep Time: 1-2 hoursCook Time: 1 hourDifficulty: Intermediate
Saturday, May 30, 2009
Saturday
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Sunday
Grilled Shrimp Salad
Ingredients
1/2 pound large shrimp, peeled and deveined
2 teaspoons olive oil, divided
4 teaspoon kosher salt
4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1 small red onion, thinly sliced
2 ounces crumbled feta cheese
4 cups salad mix
1 jalapeno pepper
1 tsp minced or grated fresh Ginger
Nutritional Info
Fat: 13.6g
Carbohydrates: 10.5g
Calories:222.0
Protein: 14.9g
Instructions:
1. Preheat grill or grill pan to medium-high.
2. Toss shrimp with 2 teaspoons olive oil. Stir in teaspoon salt and teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
3. Dice jalapeno, grate ginger. In a small bowl, whisk together lime juice, honey, jalapeno, ginger, remaining teaspoon salt, and more pepper to taste.
4. In a medium bowl, combine red onion and dressing To serve, place 2 cups salad mix on each plate and the onion mixture; sprinkle with equal amounts of feta, top with about 6 shrimp. Serve immediately.
Number of Servings: 2
Serve with bolillo
Monday
Bratwurst, fried apples and spaetzle
Tuesday
Shrimp and Mango Salad
Prep Time: 20 minutes
Ingredients:
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
Preparation:Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4
Wednesday
Use up Albondigas soup. Serve with bolillo rolls
Thursday
Use up pesto. Serve with pasta and simple salad.
Friday
Avocado and Papaya Salad recipe
Ingredients:
2 large avocados.
1 small papaya fruit.
1 ruby red grapefruit.
1 small head of lettuce.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and black pepper, to taste.
Preparation Instructions:
Peel the avocados and the papaya, then remove the pits and seeds.Cut the fruit into one inch pieces and mix them together in a suitably sized bowl.Using a sharp knife, peel the grapefruit, then segment it, removing the thin membrane from each of the segments.Cut the segments in half then add to the fruit mixture.Wash the lettuce and break into leaves.Place the the leaves on a platter and put the fruit mixture on top of them.Whisk the olive oil, lemon juice, salt and pepper together in a suitably sized bowl to produce the dressing.Drizzle the dressing over the salad.
Serve.
Saturday
Low Fat Asian Crockpot Chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 pound boneless, skinless chicken breasts, cut into pieces
1 tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water
Preparation:Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.
Sunday
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad
dressing, or to taste
Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Sunday
Grilled Shrimp Salad
Ingredients
1/2 pound large shrimp, peeled and deveined
2 teaspoons olive oil, divided
4 teaspoon kosher salt
4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1 small red onion, thinly sliced
2 ounces crumbled feta cheese
4 cups salad mix
1 jalapeno pepper
1 tsp minced or grated fresh Ginger
Nutritional Info
Fat: 13.6g
Carbohydrates: 10.5g
Calories:222.0
Protein: 14.9g
Instructions:
1. Preheat grill or grill pan to medium-high.
2. Toss shrimp with 2 teaspoons olive oil. Stir in teaspoon salt and teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
3. Dice jalapeno, grate ginger. In a small bowl, whisk together lime juice, honey, jalapeno, ginger, remaining teaspoon salt, and more pepper to taste.
4. In a medium bowl, combine red onion and dressing To serve, place 2 cups salad mix on each plate and the onion mixture; sprinkle with equal amounts of feta, top with about 6 shrimp. Serve immediately.
Number of Servings: 2
Serve with bolillo
Monday
Bratwurst, fried apples and spaetzle
Tuesday
Shrimp and Mango Salad
Prep Time: 20 minutes
Ingredients:
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
Preparation:Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4
Wednesday
Use up Albondigas soup. Serve with bolillo rolls
Thursday
Use up pesto. Serve with pasta and simple salad.
Friday
Avocado and Papaya Salad recipe
Ingredients:
2 large avocados.
1 small papaya fruit.
1 ruby red grapefruit.
1 small head of lettuce.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and black pepper, to taste.
Preparation Instructions:
Peel the avocados and the papaya, then remove the pits and seeds.Cut the fruit into one inch pieces and mix them together in a suitably sized bowl.Using a sharp knife, peel the grapefruit, then segment it, removing the thin membrane from each of the segments.Cut the segments in half then add to the fruit mixture.Wash the lettuce and break into leaves.Place the the leaves on a platter and put the fruit mixture on top of them.Whisk the olive oil, lemon juice, salt and pepper together in a suitably sized bowl to produce the dressing.Drizzle the dressing over the salad.
Serve.
Saturday
Low Fat Asian Crockpot Chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 pound boneless, skinless chicken breasts, cut into pieces
1 tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water
Preparation:Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.
Sunday
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad
dressing, or to taste
Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Sunday, May 17, 2009
Menu Plan for next two weeks
Monday
Grilled Chicken Salad with bollilo rolls
Tuesday
Souvlaki Hoirino: Grilled Pork Souvlaki
From Nancy Gaifyllia, for About.com
In Greek: σουβλάκι χοιρινό, pronounced soov-LAH-kee hee-ree-NO
These grilled morsels of pork are so popular that I always figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch.
Cook Time: 15 minutes
Ingredients:
2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
Preparation:
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.
Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.
Yield: serves 3 (4 skewers per person) as a main dish.
As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers.
Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip
From Nancy Gaifyllia, for About.com
In Greek: τζατζίκι, pronounced dza-DZEE-kee
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
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 yogurt2 using full-fat, low-fat, or fat-free commercial yogurt.
Preparation Tips:
Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber3 before dicing or grating.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Serve with grilled zuchinni
Wednesday
Grilled Flank steak with grilled artichoke and garlic mashed red potatoes.
Marinate in mixture of shoyu, garlic mac oil, green onions and diced garlic.
Thursday
Chicken Mole for Crock Pot Recipe #112218
by PaulaG
5½ hours 1½ hours prep
SERVES 8
1/4 cup blanched almond
1 cinnamon stick, broken into pieces (2 to 3 inch)
1/2 teaspoon coriander seed
1/2 teaspoon anise seed
1/4 cup sesame seed
4 whole cloves
4 dried pasilla peppers, stemmed and seeded
6 dried New Mexico Chiles or dried ancho chiles, stemmed and seeded
1-2 guajillo chilies, stemmed and seeded
3-4 cups chicken stock
2 medium Roma tomatoes
3 ounces Mexican chocolate or 1/3 cup unsweetened cocoa powder
6 garlic cloves, minced
1 sweet white onion, coarsely chopped
1/4 cup raisins
salt
2 chicken, cut into serving pieces skinned (Use only the thighs, breasts and legs)
Preheat oven to 350 degrees.
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
Remove the chiles from the oven and allow to cool.
When cool, break chiles lightly, and place in in a large glass bowl.
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
Pour the chiles and stock into a blender and puree in batches until smooth.
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
The sauce should be just thick enough to coat the back of a spoon.
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
Arrange the chicken pieces in the crock pot and pour sauce over.
Cook on low for 3 to 4 hours or 6 to 8 hours.
At 3 to 4 hours the chicken will be firm and retain its shape.
At 6 to 8 hours, the meat will be falling off the bone.
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
Please Note: The back, neck and chicken wings can be used to make chicken stock.
Grilled Portabello Recipe
Ingredients:
Several Parge Portabellos
Butter
Garlic
Cilantro Garnish
Directions:
Clean and remove stem from Portabellos. Heat a saucepan and melt a good quantity of butter in it. When the butter starts bubbling add two or three cloves of garlic, minced. Add the mushrooms and saute until slightly browned and heated throughout. Serve sliced very thin on a plate with cilantro.
Serve with white rice
Friday
Grilled Scallops With Pineapple, Peach Salsa
Ingredients -
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa: 2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
1. Place half dozen scallops per skewer.
2. Drizzle each kabob with extra virgin olive oil.
3. Season scallops with mint, rosemary and black pepper.
4. Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
5. In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
6. Preheat grill to medium heat.
7. Season scallops with salt.
8. Grill over direct heat a few minutes. Turn. Grill the other side.
9. Serve with salsa.
Make this again!!! Super duper yummy!
Mandarin-Nut Tossed Salad
Submitted By: Barbara Gibney
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 12
"'I'm a wife, mother of three and business owner,' relates Barbara Gibney of Lilian, Alabama. 'With my busy schedule, I have to cook fast dishes, but I also want nutritious foods my entire family enjoys. Even the picky eaters in our house like this salad.'"
Ingredients:
1 (16 ounce) package salad greens
1 (11 ounce) can mandarin oranges, drained
3/4 cup chopped salted peanuts
1/2 cup Italian salad dressing
1 tablespoon reduced-sodium soy sauce
Directions:
1. In a bowl combine the salad greens and oranges. Sprinkle with peanuts. Combine salad dressing and soy sauce; drizzle over salad and toss to coat.
Make this again! Really tasty!
Orzo with Parsley and Lemon Zest
Recipe courtesy Rachael Ray
Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Directions
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta
Saturday
Beef Bourguignon with Red Wine
Crockpot beef stew with red wine and bacon, along with carrots and other seasonings.
Ingredients:
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed flour
1 1/2 cups red wine
1/2 cup chopped onion
2 ribs celery, sliced
2 carrots, diced
4 to 8 ounces sliced mushrooms
2 cloves garlic, chopped
1 bay leaf
salt and pepper
Preparation:Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.
Add red potatoes last 2 hours of cooking time
Sunday
Pad Ga-prao
1 tablespoon vegetable oil
1 tablespoon garlic
2-30+ small thai chilies to taste
1/2 cup (100g) ground pork (or chicken/beef)
1 tablespoon fish sauce
1 teaspoon black soy sauce
1/4 teaspoon white sugar
2 tablespoons water
1/2 cup holy basil leaves and flowers
Directions
Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
Add sugar, soy sauce & fish sauce. Stir and let absorb.
When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.
Thai Cucumber Salad
Ingredients
1 red spur chili, finely chopped (or 1/2 of a sweet red bell pepper)
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar
Preparation
Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on top.
Serve with white jasmine rice cooked in coconut milk
Monday
Pork Shoulder, onions, cabbage, carrots cooked in with pork. (I so wish poi!)
Lana's Macaroni Salad Recipe #332268
Hawaiian style macaroni salad. We lived on Oahu for 3 years and macaroni salad is a staple of life there. This is my version of the island favorite.
by Lanagirl
40 min 30 min prep
SERVES 12
1 lb elbow macaroni
3 hard-boiled eggs, chopped
4 stalks celery, diced
2 carrots, grated
1/2 medium onion, finely chopped
1 1/2 cups frozen peas
2 1/2 tablespoons mustard (Regular Yellow)
1 1/2 cups mayonnaise
1/2 tablespoon salt
1/2 teaspoon pepper
Cook elbow macaroni according to package directions, rinse in a colander and let cool. Mix all ingredients together and let chill for a few hours.
Tuesday
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Submitted By: Alex Bluett
Prep Time: 30 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes."
Ingredients:
1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
1/2 fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
1/2 fresh red chile pepper, cut into
matchsticks
Directions:
1. Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.
Marinated chicken wings
Ingredients:
2 lb. chicken wings (cut off the tops of the wings)
[Marinade]
2 tablespoons sake or white wine
2 tablespoons soy sauce
1 tablespoon ginger root, minced
[Sauce] (prepare this 2 to 3 hours before use)
1 clove garlic, minced
1 tablespoon ginger root, minced
4 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon sesame oil
2 or 3 stalks green onion, finely chopped
tabasco to taste (optional)
Cooking time: 1 hour +
Servings: 4
Serve with white rice
Wednesday
Cheese fondue with bread, kielbasa, onion, and mushrooms.
Thursday
Turkey burgers, french fries & salad.
Friday
Apricot Ginger Chicken
Ingredients
1¼ lb (500g) chicken fillets, cubed
3 tbsp all-purpose (plain) flour
1 tsp ginger powder
1 carrot, sliced
1 zucchini (courgette), sliced
1 small pepper (capsicum), sliced
6 cauliflower florets
14fl oz (400 ml) apricot nectar (juice)
1 tsp crushed ginger
Method
1 Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated.
3 Put the chicken and vegetables in the crock pot.
4 Mix the other ingredients together and pour over the chicken.
5 Cook on low for 8-9 hours.
Notes
Use your favorite vegetables. Add vegetables later in cooking.
Serve with rice or couscous.
Steamed veggies
Grilled Chicken Salad with bollilo rolls
Tuesday
Souvlaki Hoirino: Grilled Pork Souvlaki
From Nancy Gaifyllia, for About.com
In Greek: σουβλάκι χοιρινό, pronounced soov-LAH-kee hee-ree-NO
These grilled morsels of pork are so popular that I always figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch.
Cook Time: 15 minutes
Ingredients:
2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
Preparation:
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.
Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.
Yield: serves 3 (4 skewers per person) as a main dish.
As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers.
Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip
From Nancy Gaifyllia, for About.com
In Greek: τζατζίκι, pronounced dza-DZEE-kee
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
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 yogurt2 using full-fat, low-fat, or fat-free commercial yogurt.
Preparation Tips:
Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber3 before dicing or grating.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Serve with grilled zuchinni
Wednesday
Grilled Flank steak with grilled artichoke and garlic mashed red potatoes.
Marinate in mixture of shoyu, garlic mac oil, green onions and diced garlic.
Thursday
Chicken Mole for Crock Pot Recipe #112218
by PaulaG
5½ hours 1½ hours prep
SERVES 8
1/4 cup blanched almond
1 cinnamon stick, broken into pieces (2 to 3 inch)
1/2 teaspoon coriander seed
1/2 teaspoon anise seed
1/4 cup sesame seed
4 whole cloves
4 dried pasilla peppers, stemmed and seeded
6 dried New Mexico Chiles or dried ancho chiles, stemmed and seeded
1-2 guajillo chilies, stemmed and seeded
3-4 cups chicken stock
2 medium Roma tomatoes
3 ounces Mexican chocolate or 1/3 cup unsweetened cocoa powder
6 garlic cloves, minced
1 sweet white onion, coarsely chopped
1/4 cup raisins
salt
2 chicken, cut into serving pieces skinned (Use only the thighs, breasts and legs)
Preheat oven to 350 degrees.
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
Remove the chiles from the oven and allow to cool.
When cool, break chiles lightly, and place in in a large glass bowl.
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
Pour the chiles and stock into a blender and puree in batches until smooth.
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
The sauce should be just thick enough to coat the back of a spoon.
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
Arrange the chicken pieces in the crock pot and pour sauce over.
Cook on low for 3 to 4 hours or 6 to 8 hours.
At 3 to 4 hours the chicken will be firm and retain its shape.
At 6 to 8 hours, the meat will be falling off the bone.
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
Please Note: The back, neck and chicken wings can be used to make chicken stock.
Grilled Portabello Recipe
Ingredients:
Several Parge Portabellos
Butter
Garlic
Cilantro Garnish
Directions:
Clean and remove stem from Portabellos. Heat a saucepan and melt a good quantity of butter in it. When the butter starts bubbling add two or three cloves of garlic, minced. Add the mushrooms and saute until slightly browned and heated throughout. Serve sliced very thin on a plate with cilantro.
Serve with white rice
Friday
Grilled Scallops With Pineapple, Peach Salsa
Ingredients -
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa: 2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
1. Place half dozen scallops per skewer.
2. Drizzle each kabob with extra virgin olive oil.
3. Season scallops with mint, rosemary and black pepper.
4. Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
5. In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
6. Preheat grill to medium heat.
7. Season scallops with salt.
8. Grill over direct heat a few minutes. Turn. Grill the other side.
9. Serve with salsa.
Make this again!!! Super duper yummy!
Mandarin-Nut Tossed Salad
Submitted By: Barbara Gibney
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 12
"'I'm a wife, mother of three and business owner,' relates Barbara Gibney of Lilian, Alabama. 'With my busy schedule, I have to cook fast dishes, but I also want nutritious foods my entire family enjoys. Even the picky eaters in our house like this salad.'"
Ingredients:
1 (16 ounce) package salad greens
1 (11 ounce) can mandarin oranges, drained
3/4 cup chopped salted peanuts
1/2 cup Italian salad dressing
1 tablespoon reduced-sodium soy sauce
Directions:
1. In a bowl combine the salad greens and oranges. Sprinkle with peanuts. Combine salad dressing and soy sauce; drizzle over salad and toss to coat.
Make this again! Really tasty!
Orzo with Parsley and Lemon Zest
Recipe courtesy Rachael Ray
Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Directions
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta
Saturday
Beef Bourguignon with Red Wine
Crockpot beef stew with red wine and bacon, along with carrots and other seasonings.
Ingredients:
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed flour
1 1/2 cups red wine
1/2 cup chopped onion
2 ribs celery, sliced
2 carrots, diced
4 to 8 ounces sliced mushrooms
2 cloves garlic, chopped
1 bay leaf
salt and pepper
Preparation:Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.
Add red potatoes last 2 hours of cooking time
Sunday
Pad Ga-prao
1 tablespoon vegetable oil
1 tablespoon garlic
2-30+ small thai chilies to taste
1/2 cup (100g) ground pork (or chicken/beef)
1 tablespoon fish sauce
1 teaspoon black soy sauce
1/4 teaspoon white sugar
2 tablespoons water
1/2 cup holy basil leaves and flowers
Directions
Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
Add sugar, soy sauce & fish sauce. Stir and let absorb.
When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.
Thai Cucumber Salad
Ingredients
1 red spur chili, finely chopped (or 1/2 of a sweet red bell pepper)
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar
Preparation
Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on top.
Serve with white jasmine rice cooked in coconut milk
Monday
Pork Shoulder, onions, cabbage, carrots cooked in with pork. (I so wish poi!)
Lana's Macaroni Salad Recipe #332268
Hawaiian style macaroni salad. We lived on Oahu for 3 years and macaroni salad is a staple of life there. This is my version of the island favorite.
by Lanagirl
40 min 30 min prep
SERVES 12
1 lb elbow macaroni
3 hard-boiled eggs, chopped
4 stalks celery, diced
2 carrots, grated
1/2 medium onion, finely chopped
1 1/2 cups frozen peas
2 1/2 tablespoons mustard (Regular Yellow)
1 1/2 cups mayonnaise
1/2 tablespoon salt
1/2 teaspoon pepper
Cook elbow macaroni according to package directions, rinse in a colander and let cool. Mix all ingredients together and let chill for a few hours.
Tuesday
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Submitted By: Alex Bluett
Prep Time: 30 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes."
Ingredients:
1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
1/2 fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
1/2 fresh red chile pepper, cut into
matchsticks
Directions:
1. Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.
Marinated chicken wings
Ingredients:
2 lb. chicken wings (cut off the tops of the wings)
[Marinade]
2 tablespoons sake or white wine
2 tablespoons soy sauce
1 tablespoon ginger root, minced
[Sauce] (prepare this 2 to 3 hours before use)
1 clove garlic, minced
1 tablespoon ginger root, minced
4 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon sesame oil
2 or 3 stalks green onion, finely chopped
tabasco to taste (optional)
Cooking time: 1 hour +
Servings: 4
Serve with white rice
Wednesday
Cheese fondue with bread, kielbasa, onion, and mushrooms.
Thursday
Turkey burgers, french fries & salad.
Friday
Apricot Ginger Chicken
Ingredients
1¼ lb (500g) chicken fillets, cubed
3 tbsp all-purpose (plain) flour
1 tsp ginger powder
1 carrot, sliced
1 zucchini (courgette), sliced
1 small pepper (capsicum), sliced
6 cauliflower florets
14fl oz (400 ml) apricot nectar (juice)
1 tsp crushed ginger
Method
1 Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated.
3 Put the chicken and vegetables in the crock pot.
4 Mix the other ingredients together and pour over the chicken.
5 Cook on low for 8-9 hours.
Notes
Use your favorite vegetables. Add vegetables later in cooking.
Serve with rice or couscous.
Steamed veggies
Sunday, April 26, 2009
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.
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.
Saturday, February 28, 2009
dinner tonight
Menudo
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
**Afternote......I can now say that after cooking this and already eating some of it, it's delicious! Spicy and tasty. The tripe is kind of chewy but it's not bad and of course the pigs feet are so tender that they were falling apart easily when I started removing the skin and all. Some say that tripe smells horrible but I don't really find that. At one point when it first started cooking it smelled a bit ...odd. But by now the house is full of homey, ricy and spicy smells. I can't wait to sit down with a bowl of this and try it out!!
Saturday, August 30, 2008
Menu Plan for the Week
SUNDAY 31st AUGUST
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
MONDAY 1 SEPTEMBER
Grilled Porterhouse steaks, sauteed mushrooms, garlic mashed potatoes
TUESDAY 2 SEPTEMBER
Leftover night
WEDNESDAY 3 SEPTEMBER
Grilled Portobello Sandwich with Roasted Red Pepper Aioli
Ingredients
~ROASTED RED PEPPER AIOLI~
1/2 cup Best Foods/Helman's Light Mayonnaise
3 cloves garlic, pressed
1/2 Tbsp lemon juice
7 oz roasted red pepper (2 large peppers)
~PORTOBELLO MUSHROOMS~
4 Large Portobello mushrooms
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/8 tsp salt
1 tsp dried basil
1 tsp dried oregano
3 cloves garlic, pressed
4 whole wheat hamburger buns (I used buns that were 140 calories each)
4 slices of Sargento Reduced Fat Provolone cheese
One additional roasted red pepper cut into slices for topping the portobello and cheese. Nutritional Info
Fat: 10.0g
Carbohydrates: 23.1g
Calories:201.2
Protein: 9.8g
Make the Aioli first so it has time to allow the tastes to blend:.Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches..
Marinade and Mushrooms:In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated..Preheat your grill for medium high heat..Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. .Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices..
NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)
Serve with steak fries and salad
THURSDAY 4 SEPTEMBER
Use up frozen Enchilada casserole. Serve with mexican rice.
Ensalada de Nopalitos (Cactus Salad)
I N G R E D I E N T S
3 cups cooked nopales (nopalitos)
3 tablespoons chopped white onion
1/2 cup chopped cilantro
1/2 teaspoons dried Mexican oregano
2 tablespoons fresh lime juice or vinegar
T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chilies jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional) romaine lettuce for the side of the serving platter
I N S T R U C T I O N S
Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
Overlap the romaine leaves around the edges of the platter and serve at room temperature.
FRIDAY 05 SEPTEMBER
Grilled Rosemary Chicken
by the Editors of Easy Home Cooking Magazine
Browse the article Grilled Rosemary Chicken
Grilled Rosemary Chicken
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Ingredients:
2 tablespoons minced fresh rosemary
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)
Preparation:
1. Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
2. Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
3. Grill chicken over medium-hot coals 5 to 6 minutes per side or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables; if desired.
Serve with grilled zuchini and brown rice.
SATURDAY 6 SEPTEMBER
Citrus-Rubbed Whole Duck Recipe
From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender.
by lazyme
2¼ hours 15 min prep
SERVES 3 -4
3 oranges
2 lemons
3 tablespoons coarsely-cracked black pepper
2 tablespoons salt
5 lbs duck, whole
Preheat oven to 350 degrees.
Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons.
In a small bowl combine zest, juice, pepper and salt.
Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
Let rest, loosely covered with foil, 10 minutes before carving.
Ginger Citrus Rice
Ingredients
2 tablespoons canola oil
2 tablespoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups water
2 cups basmati rice
2 teaspoons salt
1 large lime, zested and juiced
Nutritional Info
Fat: 2.6g
Carbohydrates: 23.0g
Calories:126.5
Protein: 2.2g
1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.2. Add ginger root and ground cumin and cook for 1 minute. 3. Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender. 4. Stir in lime juice and zest.Makes 12 (1/2 cup) servings.
Serve with baked acorn squash.
SUNDAY 7 SEPTEMBER
Beef Tongue in a Rich Tomato Sauce
Ingredients:
1 2 to 3 lb beef tongue
4c cider, wine, beer, stock, or combination thereof.
3 cloves garlic, whole
Fresh herbs.
6-7 cloves Garlic, minced
1 onion
1 bay leaf
2 tbsp tomato paste
1/3 soy sauce
2 c beer – preferably Strong Brown ale or Belgian-style
2-3 tbsp tamarind paste
2 tbsp molasses
4 pcs thick cut bacon, cut into lardons
3 tbsp fresh tarragon
1 14 oz can tomatoes
Wash the tongue. You can scrub it, or you can blanch it in boiling water with a cup of vinegar added to it, like I did.
Rinse out pot or pressure cooker. Add tongue, 4 cups of cooking liquid (as above), fresh herbs, and garlic cloves. Braise for 1 hours (pressure cooker) or 2 hours (normal pot).
Towards the end of this time, fry the bacon in a medium-sized pot and reserve it, leaving the rendered fat in the pan. Saute the onion in the bacon fat until it is nearly translucent. Add the garlic and saute. Add the tomato paste and saute until it browns slightly. (You need to be done cooking the tongue by this time if you're using the pressure cooker.) Add the can of tomatoes, 2 ½ cups of the braising liquid, the bay leaf, the soy sauce, the beer, the tamarind, the molasses and the tarragon. Let cook for 20 minutes. Puree the sauce in small batches in a blender or food processor. Thicken the sauce if you like.
Remove the outer layer of skin from the tongue. It should slough off very easily now. Cut the tongue into slices. Add the tongue slices and the bacon lardons to the sauce. Cook 10 minutes. Serve.
Cheese Filled Plantain Fritters (Piononos)
Piononos are the perfect finger food. These delicious plantain bites are battered, fried, and stuffed with cheese.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 ripe plantains (yellow stage)
2/3 cup of Cheddar cheese (shredded)
2 eggs
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon of water
toothpicks
vegetable oil for frying
Preparation:1. Peel the plantains. Slice each one lengthwise into 4 equal slices.
2. In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
3. Remove the slices and drain on paper towels until cool enough to handle.
4.Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
5. Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
6. In a bowl, mix together the eggs, salt, flour and water.
7. Cover the open ends of the piononos with the flour and egg mix.
8. Fry the piononos on each end until it is sealed and golden.
Servings: Makes 12 fritters.
Sweet And Spicy Black Bean Recipe
Ingredients:
2 Tbs. olive oil
2 med. onion, finely chopped
1 to 2 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
4 15 ounce cans of black beans, rinsed and drained
1 28 ounce can of diced tomatoes, undrained with basil, garlic, oregano, if you can find it
1/3 cup honey
1/3 cup packed light brown sugar
1 tsp. ground ginger
1 tsp. salt
Directions:
Heat the olive oil in a frying pan over medium high heat. When it's hot add the onion and stir. Cook the onion for 20 to 25 minutes until it cooks down to about half of what you started with.
You are looking for a nice golden brown color. You will probably need to turn the fire to low after a few minutes. Stir frequently so they don't burn.
While the onion are cooking, chop up your jalapeno and garlic and set aside. Drain and rinse the black beans.
In a large pot add the beans, diced tomatoes, honey, brown sugar, ginger, and salt.
After 20 to 25 minutes of sauteing the onion, add the jalapeno and garlic. Mix in well. Continue to cook 5 minutes longer, stirring frequently.
Now add the onion mixture to the pot of beans and stir. Heat over medium heat until hot.
Side note: You don't necessarily have to cook the onion for 20 minutes BUT in my opinion, this will make your dish if you do. Those golden browned onions will impart a wonderful sweet flavor you won't want to miss.
Now serve up that sweet and spicy black bean recipe in one of the recommended ways I described above and enjoy
MONDAY 8 SEPTEMBER
Chicken & Dumplings
TUESDAY 9 SEPTEMBER
Escarole Soup
Submitted by: ~MELANIE ~?
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings
"This soup features sausage and escarole in a rich tomato-flavored broth."
INGREDIENTS:
1-1/4 teaspoons olive oil
14 ounces bulk Italian sausage
7/8 (32 ounce) carton chicken broth
7/8 (15 ounce) can cannellini beans, rinsed and drained
3/8 head escarole, chopped
3/8 (15 ounce) can tomato sauce
DIRECTIONS:
1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Serve with artisan bread and olive oil & salad
WEDNESDAY 10 SEPTEMBER
Prawn and Bacon Brochettes
Brochetas de Gambas y Bacon
The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!
Makes 12 units
Ingredients
5 oz jamón or thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered
Preparation
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.
Patatas Bravas
Crisp Spiced potatoes
Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best! Savor this mildly tangy version of patatas bravas with a chilled white wine.
Serves: 4
Difficulty: Very easy
Preparation time: 30 minutes
Ingredients
3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying
Preparation
The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.
Zarangollo murciano
(Stewed zucchini with onion)
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in the market, they are usually stuffed and fried.
Serves 6
Difficulty: easy
Ingredients
1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 yellow onions, finely chopped
2 pounds zucchini, peeled and cut into small dice
Salt
Freshly ground black pepper
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
6 eggs (optional)
Preparation
In a large sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.
Meanwhile, heat the remaining 1/4 cup olive oil in another sauté pan over medium heat. Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking. Transfer the zucchini to the pan with the onions.
Season the mixture with salt and pepper, add the oregano, and cook over medium heat, stirring often, for 5 minutes to blend the flavors. If desired, break the eggs onto the vegetables and cook over medium heat for about 5 minutes, or until the whites are set.
Remove from the heat and serve hot or at room temperature
Do not use eggs in this one.
THURSDAY 11 SEPTEMBER
Mushroom swiss burgers, fries, salad.
FRIDAY 12 SEPTEMBER
Low Fat Pizza Rustica
Ingredients:
1 1/2 cups marinara sauce
2 Tbsp tomato paste (no salt added)
1 tsp granulated sugar
1/4 teaspoon salt
1 Tbsp olive oil
2 cups thinly sliced mushrooms
2 tsps minced garlic
280 g (10 oz) ground skinless chicken breasts
1 cup coarsely chopped red onions
1 Tbsp minced fresh oregano
1/4 tsp crushed red pepper flakes
1 medium red capsicum (bell pepper), seeded and cut into thin strips
1/2 medium green capsicum (bell pepper), seeded and cut into thin strips
1/2 medium yellow capsicum (bell pepper), seeded and cut into thin strips
3 ounces peppered feta cheese, crumbled
1/4 cup slivered fresh basil
This is what you do:
Preheat oven to 190 C (450o F) and Spray a baking tray with Cannola oil..
Preparing the sauce:
Mix marinara sauce and tomato paste in medium bowl, stirring until paste is dissolved; then set aside.
Use your own dough (as described in the main low fat pizza recipes page), or use a pre-packed pizza base.
Preparing the topping:
Heat 1 teaspoon of the remaining oil In large nonstick skillet, and add mushrooms and half of the garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until mushrooms are soft and tender... but without overcooking them.
With slotted spoon, remove mushroom mixture from skillet, and set aside.
In same skillet, combine chicken, onions, oregano, pepper flakes and remaining garlic; cook, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat.
Spread the pizza base with the sauce, and top evenly with the chicken mixture, mushroom mixture, red, green and yellow capsicums, cheese and basil.
Sprinkle evenly with the oil, and bake for about 20 minutes (until crust is crispy and cheese is melted).
Cut into 8 wedges. It's 2 slices per serving.
Serve with salad
SATURDAY 13 SEPTEMBER
Okonomiyaki
Submitted by: SherbgRated: 4 out of 5 by 19 members
Prep Time: 12 MinutesCook Time: 15 Minutes
Ready In: 27 MinutesYields: 4 servings
"These delightful savory pancakes are a popular dish in Japan and may be filled with whatever meats and vegetables you like. This recipe is designed to make small starter or snack-size cakes, but you can make them larger to serve as a main dish!"
INGREDIENTS:
2/3 cup chopped cooked chicken
1 cup thinly sliced napa cabbage
2 tablespoons and 2 teaspoons
shredded carrots
2 green onions, chopped
8 fresh green beans, cut into 1/2 inch pieces
2/3 small green bell pepper, cut into thin strips
2/3 small zucchini, cut into thin strips
2 eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup chicken stock
1-1/4 teaspoons soy sauce
3/4 teaspoon vegetable oil
1/8 teaspoon toasted sesame oil
DIRECTIONS:
1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Serve with white rice
SUNDAY 14 SEPTEMBER
Cheese crisp
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
MONDAY 1 SEPTEMBER
Grilled Porterhouse steaks, sauteed mushrooms, garlic mashed potatoes
TUESDAY 2 SEPTEMBER
Leftover night
WEDNESDAY 3 SEPTEMBER
Grilled Portobello Sandwich with Roasted Red Pepper Aioli
Ingredients
~ROASTED RED PEPPER AIOLI~
1/2 cup Best Foods/Helman's Light Mayonnaise
3 cloves garlic, pressed
1/2 Tbsp lemon juice
7 oz roasted red pepper (2 large peppers)
~PORTOBELLO MUSHROOMS~
4 Large Portobello mushrooms
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/8 tsp salt
1 tsp dried basil
1 tsp dried oregano
3 cloves garlic, pressed
4 whole wheat hamburger buns (I used buns that were 140 calories each)
4 slices of Sargento Reduced Fat Provolone cheese
One additional roasted red pepper cut into slices for topping the portobello and cheese. Nutritional Info
Fat: 10.0g
Carbohydrates: 23.1g
Calories:201.2
Protein: 9.8g
Make the Aioli first so it has time to allow the tastes to blend:.Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches..
Marinade and Mushrooms:In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated..Preheat your grill for medium high heat..Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. .Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices..
NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)
Serve with steak fries and salad
THURSDAY 4 SEPTEMBER
Use up frozen Enchilada casserole. Serve with mexican rice.
Ensalada de Nopalitos (Cactus Salad)
I N G R E D I E N T S
3 cups cooked nopales (nopalitos)
3 tablespoons chopped white onion
1/2 cup chopped cilantro
1/2 teaspoons dried Mexican oregano
2 tablespoons fresh lime juice or vinegar
T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chilies jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional) romaine lettuce for the side of the serving platter
I N S T R U C T I O N S
Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
Overlap the romaine leaves around the edges of the platter and serve at room temperature.
FRIDAY 05 SEPTEMBER
Grilled Rosemary Chicken
by the Editors of Easy Home Cooking Magazine
Browse the article Grilled Rosemary Chicken
Grilled Rosemary Chicken
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Ingredients:
2 tablespoons minced fresh rosemary
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)
Preparation:
1. Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
2. Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
3. Grill chicken over medium-hot coals 5 to 6 minutes per side or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables; if desired.
Serve with grilled zuchini and brown rice.
SATURDAY 6 SEPTEMBER
Citrus-Rubbed Whole Duck Recipe
From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender.
by lazyme
2¼ hours 15 min prep
SERVES 3 -4
3 oranges
2 lemons
3 tablespoons coarsely-cracked black pepper
2 tablespoons salt
5 lbs duck, whole
Preheat oven to 350 degrees.
Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons.
In a small bowl combine zest, juice, pepper and salt.
Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
Let rest, loosely covered with foil, 10 minutes before carving.
Ginger Citrus Rice
Ingredients
2 tablespoons canola oil
2 tablespoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups water
2 cups basmati rice
2 teaspoons salt
1 large lime, zested and juiced
Nutritional Info
Fat: 2.6g
Carbohydrates: 23.0g
Calories:126.5
Protein: 2.2g
1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.2. Add ginger root and ground cumin and cook for 1 minute. 3. Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender. 4. Stir in lime juice and zest.Makes 12 (1/2 cup) servings.
Serve with baked acorn squash.
SUNDAY 7 SEPTEMBER
Beef Tongue in a Rich Tomato Sauce
Ingredients:
1 2 to 3 lb beef tongue
4c cider, wine, beer, stock, or combination thereof.
3 cloves garlic, whole
Fresh herbs.
6-7 cloves Garlic, minced
1 onion
1 bay leaf
2 tbsp tomato paste
1/3 soy sauce
2 c beer – preferably Strong Brown ale or Belgian-style
2-3 tbsp tamarind paste
2 tbsp molasses
4 pcs thick cut bacon, cut into lardons
3 tbsp fresh tarragon
1 14 oz can tomatoes
Wash the tongue. You can scrub it, or you can blanch it in boiling water with a cup of vinegar added to it, like I did.
Rinse out pot or pressure cooker. Add tongue, 4 cups of cooking liquid (as above), fresh herbs, and garlic cloves. Braise for 1 hours (pressure cooker) or 2 hours (normal pot).
Towards the end of this time, fry the bacon in a medium-sized pot and reserve it, leaving the rendered fat in the pan. Saute the onion in the bacon fat until it is nearly translucent. Add the garlic and saute. Add the tomato paste and saute until it browns slightly. (You need to be done cooking the tongue by this time if you're using the pressure cooker.) Add the can of tomatoes, 2 ½ cups of the braising liquid, the bay leaf, the soy sauce, the beer, the tamarind, the molasses and the tarragon. Let cook for 20 minutes. Puree the sauce in small batches in a blender or food processor. Thicken the sauce if you like.
Remove the outer layer of skin from the tongue. It should slough off very easily now. Cut the tongue into slices. Add the tongue slices and the bacon lardons to the sauce. Cook 10 minutes. Serve.
Cheese Filled Plantain Fritters (Piononos)
Piononos are the perfect finger food. These delicious plantain bites are battered, fried, and stuffed with cheese.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 ripe plantains (yellow stage)
2/3 cup of Cheddar cheese (shredded)
2 eggs
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon of water
toothpicks
vegetable oil for frying
Preparation:1. Peel the plantains. Slice each one lengthwise into 4 equal slices.
2. In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
3. Remove the slices and drain on paper towels until cool enough to handle.
4.Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
5. Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
6. In a bowl, mix together the eggs, salt, flour and water.
7. Cover the open ends of the piononos with the flour and egg mix.
8. Fry the piononos on each end until it is sealed and golden.
Servings: Makes 12 fritters.
Sweet And Spicy Black Bean Recipe
Ingredients:
2 Tbs. olive oil
2 med. onion, finely chopped
1 to 2 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
4 15 ounce cans of black beans, rinsed and drained
1 28 ounce can of diced tomatoes, undrained with basil, garlic, oregano, if you can find it
1/3 cup honey
1/3 cup packed light brown sugar
1 tsp. ground ginger
1 tsp. salt
Directions:
Heat the olive oil in a frying pan over medium high heat. When it's hot add the onion and stir. Cook the onion for 20 to 25 minutes until it cooks down to about half of what you started with.
You are looking for a nice golden brown color. You will probably need to turn the fire to low after a few minutes. Stir frequently so they don't burn.
While the onion are cooking, chop up your jalapeno and garlic and set aside. Drain and rinse the black beans.
In a large pot add the beans, diced tomatoes, honey, brown sugar, ginger, and salt.
After 20 to 25 minutes of sauteing the onion, add the jalapeno and garlic. Mix in well. Continue to cook 5 minutes longer, stirring frequently.
Now add the onion mixture to the pot of beans and stir. Heat over medium heat until hot.
Side note: You don't necessarily have to cook the onion for 20 minutes BUT in my opinion, this will make your dish if you do. Those golden browned onions will impart a wonderful sweet flavor you won't want to miss.
Now serve up that sweet and spicy black bean recipe in one of the recommended ways I described above and enjoy
MONDAY 8 SEPTEMBER
Chicken & Dumplings
TUESDAY 9 SEPTEMBER
Escarole Soup
Submitted by: ~MELANIE ~?
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings
"This soup features sausage and escarole in a rich tomato-flavored broth."
INGREDIENTS:
1-1/4 teaspoons olive oil
14 ounces bulk Italian sausage
7/8 (32 ounce) carton chicken broth
7/8 (15 ounce) can cannellini beans, rinsed and drained
3/8 head escarole, chopped
3/8 (15 ounce) can tomato sauce
DIRECTIONS:
1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Serve with artisan bread and olive oil & salad
WEDNESDAY 10 SEPTEMBER
Prawn and Bacon Brochettes
Brochetas de Gambas y Bacon
The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!
Makes 12 units
Ingredients
5 oz jamón or thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered
Preparation
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.
Patatas Bravas
Crisp Spiced potatoes
Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best! Savor this mildly tangy version of patatas bravas with a chilled white wine.
Serves: 4
Difficulty: Very easy
Preparation time: 30 minutes
Ingredients
3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying
Preparation
The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.
Zarangollo murciano
(Stewed zucchini with onion)
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in the market, they are usually stuffed and fried.
Serves 6
Difficulty: easy
Ingredients
1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 yellow onions, finely chopped
2 pounds zucchini, peeled and cut into small dice
Salt
Freshly ground black pepper
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
6 eggs (optional)
Preparation
In a large sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.
Meanwhile, heat the remaining 1/4 cup olive oil in another sauté pan over medium heat. Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking. Transfer the zucchini to the pan with the onions.
Season the mixture with salt and pepper, add the oregano, and cook over medium heat, stirring often, for 5 minutes to blend the flavors. If desired, break the eggs onto the vegetables and cook over medium heat for about 5 minutes, or until the whites are set.
Remove from the heat and serve hot or at room temperature
Do not use eggs in this one.
THURSDAY 11 SEPTEMBER
Mushroom swiss burgers, fries, salad.
FRIDAY 12 SEPTEMBER
Low Fat Pizza Rustica
Ingredients:
1 1/2 cups marinara sauce
2 Tbsp tomato paste (no salt added)
1 tsp granulated sugar
1/4 teaspoon salt
1 Tbsp olive oil
2 cups thinly sliced mushrooms
2 tsps minced garlic
280 g (10 oz) ground skinless chicken breasts
1 cup coarsely chopped red onions
1 Tbsp minced fresh oregano
1/4 tsp crushed red pepper flakes
1 medium red capsicum (bell pepper), seeded and cut into thin strips
1/2 medium green capsicum (bell pepper), seeded and cut into thin strips
1/2 medium yellow capsicum (bell pepper), seeded and cut into thin strips
3 ounces peppered feta cheese, crumbled
1/4 cup slivered fresh basil
This is what you do:
Preheat oven to 190 C (450o F) and Spray a baking tray with Cannola oil..
Preparing the sauce:
Mix marinara sauce and tomato paste in medium bowl, stirring until paste is dissolved; then set aside.
Use your own dough (as described in the main low fat pizza recipes page), or use a pre-packed pizza base.
Preparing the topping:
Heat 1 teaspoon of the remaining oil In large nonstick skillet, and add mushrooms and half of the garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until mushrooms are soft and tender... but without overcooking them.
With slotted spoon, remove mushroom mixture from skillet, and set aside.
In same skillet, combine chicken, onions, oregano, pepper flakes and remaining garlic; cook, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat.
Spread the pizza base with the sauce, and top evenly with the chicken mixture, mushroom mixture, red, green and yellow capsicums, cheese and basil.
Sprinkle evenly with the oil, and bake for about 20 minutes (until crust is crispy and cheese is melted).
Cut into 8 wedges. It's 2 slices per serving.
Serve with salad
SATURDAY 13 SEPTEMBER
Okonomiyaki
Submitted by: SherbgRated: 4 out of 5 by 19 members
Prep Time: 12 MinutesCook Time: 15 Minutes
Ready In: 27 MinutesYields: 4 servings
"These delightful savory pancakes are a popular dish in Japan and may be filled with whatever meats and vegetables you like. This recipe is designed to make small starter or snack-size cakes, but you can make them larger to serve as a main dish!"
INGREDIENTS:
2/3 cup chopped cooked chicken
1 cup thinly sliced napa cabbage
2 tablespoons and 2 teaspoons
shredded carrots
2 green onions, chopped
8 fresh green beans, cut into 1/2 inch pieces
2/3 small green bell pepper, cut into thin strips
2/3 small zucchini, cut into thin strips
2 eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup chicken stock
1-1/4 teaspoons soy sauce
3/4 teaspoon vegetable oil
1/8 teaspoon toasted sesame oil
DIRECTIONS:
1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Serve with white rice
SUNDAY 14 SEPTEMBER
Cheese crisp
Thursday, July 3, 2008
This weeks menu plan
MONDAY
Pork Medallions with Sauteed Apples
Submitted by: Clara Coulston
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 1 servings
"When it comes to healthy, easy and flavorful entrees, this dish is tops. The pork doesn't have much fat and it's wonderful with the apple slices and tangy sauce. -Clara Coulston of Washington Court House, Ohio"
INGREDIENTS:
1/4 (1 pound) pork tenderloin cut into 1-inch thick slices
1/8 teaspoon dried thyme
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sliced green onions
1/4 garlic clove, minced
3/4 teaspoon butter
1/2 medium apples, cut into wedges
1/2 teaspoon cornstarch
2 tablespoons and 2 teaspoons reduced-sodium chicken broth
1 tablespoon unsweetened apple juice
DIRECTIONS:
1. Flatten pork to 1/2-in. thickness. Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork. Place on a broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until juices run clear; keep warm.
2. In a nonstick skillet, saute onions and garlic in butter until tender. Add apples; cook and stir for 2 minutes or until crisp-tender. Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Serve with brown rice cooked in low sodium chicken broth.
TUESDAY
Black Bean Avocado Salad
Submitted by: Sue Kauffman
Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 2 servings
"'You can taste the essence of summer in this refreshing salad I serve with grilled chicken,' says Sue Kauffmann of Columbia City, Indiana"
INGREDIENTS:
1/4 (15 ounce) can black beans, rinsed and drained
1/4 (11 ounce) can Mexicorn, drained
1/3 cup chopped peeled avocado
1/4 cup chopped seeded cucumber
1/4 cup chopped seeded tomatoes
2 tablespoons thinly sliced green onions
1/4 small jalapeno pepper, seeded and chopped
1/4 teaspoon lime juice
DRESSING:
1-1/2 teaspoons cider vinegar
3/4 teaspoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Since munchkin will be sharing this with me omit the Jalepeno (even though I love peppers!). Grill some chicken and top this off with that. Serve with toasted tortillas topped with cheese and chopped bell peppers.
WEDNESDAY
'No Beer Available' Bratwurst
Submitted by: ericn222
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 2 servings
"Everyone knows that boiling bratwurst in beer is a great way to prepare them, but what if you don't have or can't use beer? Try this substitute recipe that uses ginger ale to make delicious bratwurst."
INGREDIENTS:
2/3 onions, cut into 6 pieces
3-1/4 garlic cloves, minced
2/3 liter ginger ale
1/3 (16 ounce) jar sauerkraut with liquid
ground black pepper to taste
2 fresh bratwurst sausages
DIRECTIONS:
1. Combine the onions, garlic, ginger ale, sauerkraut with liquid, and pepper in a large pot; bring to a boil. Reduce heat to low and simmer another 7 to 10 minutes. Add the bratwurst and simmer until the sausages are cooked through, about 15 minutes. Drain, and serve with sauerkraut.
Serve with spaetzle, brussel sprouts and toasted rye bread with butter.
THURSDAY
Shrimp Salad with Mango, Pineapple and Avocado
This recipe serves: 4
Preparation time : 20 minutes
Cooking time : 5 minutes
Ingredients
1/2 avocado
1/4 cup fresh lemon juice
2 tablespoons orange juice
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
2 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 pound large shrimp, steamed, peeled and deveined
1 mango, peeled, pitted and sliced
1/2 fresh pineapple, peeled, cored and sliced
8 cups mixed baby greens
Cooking Instructions
1. Cut the avocado in half, remove the pit and peel and slice it. Sprinkle the slices with 2 tablespoons of lemon juice and set aside.
2. In a large mixing bowl, whisk the remaining lemon juice, orange juice, shallots, tarragon, lemon zest, olive oil, salt and pepper together. Add the shrimp and refrigerate until ready to serve.
3. Arrange the greens on 4 large serving plates. Lift the shrimp out of the lemon vinaigrette and mound them in the center of the lettuce. Drizzle the lettuce with the remaining vinaigrette. Arrange the mango, pineapple and avocado around the shrimp.
Cut this recipe waaaaayyyy down. Too much for me and munchkin.
Bread Machine Tropical Bread
By Diana Rattray, About.com
A recipe for bread machine Hawaiian style bread with banana, pineapple, and coconut. This bread, from dj, makes a 1 1/2 lb. loaf
Ingredients:
1/2 cup canned pineapple chunks (chopped and well drained, save juice)
1/4 cup buttermilk
1/4 cup reserved pineapple juice
1 egg
1/2 cup sliced very ripe banana
3 cups bread flour
1/4 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter
1 1/2 tablespoons sugar
1/2 cup shredded coconut
1/3 cup macadamia nuts, chopped
2 teaspoons active dry yeast
Preparation: Add in order given in manufacterer's instructions, using light crust setting.
FRIDAY
Pasta Primavera
1/2 lb fresh broccoli florets, cut into bite sized pieces
1/2 lb zucchini, cut into thin diagonal slices
1/2 lb fresh mushrooms, sliced thin
Olive Oil Cooking spray
1 cup ripe tomates, chopped
1 lb firm or extra firm tofu, in small cubes
2 cloves garlic
1/2 cup chopped parsley
ground black pepper to taste
1 lb linguini noodles
1 tbs olive oil
1 to 2 tbs water
2 tbs grated parmesan cheese
Steam broccoli florets over boiling water under crisp-tender. Set aside. Rinse and drain zucchini and mushrooms. In a large skillet coated with olive oil cooking spray, lightly saute garlic. Add a small amount of water while sauteing, if necessary. Add the zucchini and mushrooms. Cook covered, over low heat for 5 minutes. Add the steamed broccoli, tomatoes and parsley and pepper. Mix well and cook 2 minutes longer. Cook the linguini in a large pot of boiling water according to package directions. When done al dente, drain well and return to the pot. Stir in olive oil and 1 to 2 tbs water. Add the vegetables and grated parmesan cheese. Toss well and serve hot.
Serves 8
SATURDAY
Albondigas Soup III
Submitted by: OFTHEMOON
Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 50 Minutes
Yields: 3 servings
"Cumin and oregano flavor the broth of this Mexican soup which calls for chunks of potatoes and beef meatballs made with rice."
INGREDIENTS:
3 cups chicken broth
6 ounces ground beef
3 tablespoons uncooked white rice
3/8 egg
2-1/4 teaspoons dried oregano
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
3 tablespoons all-purpose flour
1-1/8 potatoes, peeled and cubed
salt and pepper to taste
DIRECTIONS:
1. Pour the water into a large pot over high heat and bring to a boil.
2. Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
3. Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
4. Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
*Substitute ground beef for ground turkey to make this lower fat.
Serve with tortillas toasted with cheese and bell pepper; cheese crisp style and a fresh salad.
SUNDAY
Leftover night.
Use up Eggplant leftovers in freezer. Serve over pasta.
Serve with sourdough bread and a salad.
Pork Medallions with Sauteed Apples
Submitted by: Clara Coulston
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 1 servings
"When it comes to healthy, easy and flavorful entrees, this dish is tops. The pork doesn't have much fat and it's wonderful with the apple slices and tangy sauce. -Clara Coulston of Washington Court House, Ohio"
INGREDIENTS:
1/4 (1 pound) pork tenderloin cut into 1-inch thick slices
1/8 teaspoon dried thyme
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sliced green onions
1/4 garlic clove, minced
3/4 teaspoon butter
1/2 medium apples, cut into wedges
1/2 teaspoon cornstarch
2 tablespoons and 2 teaspoons reduced-sodium chicken broth
1 tablespoon unsweetened apple juice
DIRECTIONS:
1. Flatten pork to 1/2-in. thickness. Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork. Place on a broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until juices run clear; keep warm.
2. In a nonstick skillet, saute onions and garlic in butter until tender. Add apples; cook and stir for 2 minutes or until crisp-tender. Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Serve with brown rice cooked in low sodium chicken broth.
TUESDAY
Black Bean Avocado Salad
Submitted by: Sue Kauffman
Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 2 servings
"'You can taste the essence of summer in this refreshing salad I serve with grilled chicken,' says Sue Kauffmann of Columbia City, Indiana"
INGREDIENTS:
1/4 (15 ounce) can black beans, rinsed and drained
1/4 (11 ounce) can Mexicorn, drained
1/3 cup chopped peeled avocado
1/4 cup chopped seeded cucumber
1/4 cup chopped seeded tomatoes
2 tablespoons thinly sliced green onions
1/4 small jalapeno pepper, seeded and chopped
1/4 teaspoon lime juice
DRESSING:
1-1/2 teaspoons cider vinegar
3/4 teaspoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Since munchkin will be sharing this with me omit the Jalepeno (even though I love peppers!). Grill some chicken and top this off with that. Serve with toasted tortillas topped with cheese and chopped bell peppers.
WEDNESDAY
'No Beer Available' Bratwurst
Submitted by: ericn222
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 2 servings
"Everyone knows that boiling bratwurst in beer is a great way to prepare them, but what if you don't have or can't use beer? Try this substitute recipe that uses ginger ale to make delicious bratwurst."
INGREDIENTS:
2/3 onions, cut into 6 pieces
3-1/4 garlic cloves, minced
2/3 liter ginger ale
1/3 (16 ounce) jar sauerkraut with liquid
ground black pepper to taste
2 fresh bratwurst sausages
DIRECTIONS:
1. Combine the onions, garlic, ginger ale, sauerkraut with liquid, and pepper in a large pot; bring to a boil. Reduce heat to low and simmer another 7 to 10 minutes. Add the bratwurst and simmer until the sausages are cooked through, about 15 minutes. Drain, and serve with sauerkraut.
Serve with spaetzle, brussel sprouts and toasted rye bread with butter.
THURSDAY
Shrimp Salad with Mango, Pineapple and Avocado
This recipe serves: 4
Preparation time : 20 minutes
Cooking time : 5 minutes
Ingredients
1/2 avocado
1/4 cup fresh lemon juice
2 tablespoons orange juice
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
2 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 pound large shrimp, steamed, peeled and deveined
1 mango, peeled, pitted and sliced
1/2 fresh pineapple, peeled, cored and sliced
8 cups mixed baby greens
Cooking Instructions
1. Cut the avocado in half, remove the pit and peel and slice it. Sprinkle the slices with 2 tablespoons of lemon juice and set aside.
2. In a large mixing bowl, whisk the remaining lemon juice, orange juice, shallots, tarragon, lemon zest, olive oil, salt and pepper together. Add the shrimp and refrigerate until ready to serve.
3. Arrange the greens on 4 large serving plates. Lift the shrimp out of the lemon vinaigrette and mound them in the center of the lettuce. Drizzle the lettuce with the remaining vinaigrette. Arrange the mango, pineapple and avocado around the shrimp.
Cut this recipe waaaaayyyy down. Too much for me and munchkin.
Bread Machine Tropical Bread
By Diana Rattray, About.com
A recipe for bread machine Hawaiian style bread with banana, pineapple, and coconut. This bread, from dj, makes a 1 1/2 lb. loaf
Ingredients:
1/2 cup canned pineapple chunks (chopped and well drained, save juice)
1/4 cup buttermilk
1/4 cup reserved pineapple juice
1 egg
1/2 cup sliced very ripe banana
3 cups bread flour
1/4 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter
1 1/2 tablespoons sugar
1/2 cup shredded coconut
1/3 cup macadamia nuts, chopped
2 teaspoons active dry yeast
Preparation: Add in order given in manufacterer's instructions, using light crust setting.
FRIDAY
Pasta Primavera
1/2 lb fresh broccoli florets, cut into bite sized pieces
1/2 lb zucchini, cut into thin diagonal slices
1/2 lb fresh mushrooms, sliced thin
Olive Oil Cooking spray
1 cup ripe tomates, chopped
1 lb firm or extra firm tofu, in small cubes
2 cloves garlic
1/2 cup chopped parsley
ground black pepper to taste
1 lb linguini noodles
1 tbs olive oil
1 to 2 tbs water
2 tbs grated parmesan cheese
Steam broccoli florets over boiling water under crisp-tender. Set aside. Rinse and drain zucchini and mushrooms. In a large skillet coated with olive oil cooking spray, lightly saute garlic. Add a small amount of water while sauteing, if necessary. Add the zucchini and mushrooms. Cook covered, over low heat for 5 minutes. Add the steamed broccoli, tomatoes and parsley and pepper. Mix well and cook 2 minutes longer. Cook the linguini in a large pot of boiling water according to package directions. When done al dente, drain well and return to the pot. Stir in olive oil and 1 to 2 tbs water. Add the vegetables and grated parmesan cheese. Toss well and serve hot.
Serves 8
SATURDAY
Albondigas Soup III
Submitted by: OFTHEMOON
Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 50 Minutes
Yields: 3 servings
"Cumin and oregano flavor the broth of this Mexican soup which calls for chunks of potatoes and beef meatballs made with rice."
INGREDIENTS:
3 cups chicken broth
6 ounces ground beef
3 tablespoons uncooked white rice
3/8 egg
2-1/4 teaspoons dried oregano
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
3 tablespoons all-purpose flour
1-1/8 potatoes, peeled and cubed
salt and pepper to taste
DIRECTIONS:
1. Pour the water into a large pot over high heat and bring to a boil.
2. Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
3. Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
4. Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
*Substitute ground beef for ground turkey to make this lower fat.
Serve with tortillas toasted with cheese and bell pepper; cheese crisp style and a fresh salad.
SUNDAY
Leftover night.
Use up Eggplant leftovers in freezer. Serve over pasta.
Serve with sourdough bread and a salad.
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