SUNDAY
Shake and bake pork chops. Follow box instructions.
Cook noodles until tender. Drain. Melt gourmet lemon dill butter in pan. Toss pasta until fully covered.
Stuffed Portabella mushrooms
Ingredients
2 mid sized portabella mushrooms
feta cheese
bread crumbs
Olive oil
Garlic
Rosemary, basil and oregano
Wash mushrooms carefully. In a mid sized bowl break up feta cheese. To this add basil, oregano, rosemary and chopped garlic.
Mix in the olive oil until a doughy mass is formed. Add bread crumbs until it firms up. Stuff about a tsp of mixture into each mushroom. Bake at 350 degrees until done. Serve hot.
Sunday, November 15, 2009
Lemon Mustard Chicken with rice and sauteed broccoli
SATURDAY
2 3 oz chicken breasts
3 tbsp dijon mustard
1/4 cup butter
3 tbsp lemon juice
1/2 tsp salt
1 tsp tarragon
Preheat oven to 375. Place chicken in shallow baking pan. In small saucepan melt butter. Mix in mustard, tarrago, salt and lemon juice. Pour over chicken and bake for 45 minutes or until done. Spoon sauce over chicken before serving.
Serve with white rice and sauteed broccoli and garlic.
2 3 oz chicken breasts
3 tbsp dijon mustard
1/4 cup butter
3 tbsp lemon juice
1/2 tsp salt
1 tsp tarragon
Preheat oven to 375. Place chicken in shallow baking pan. In small saucepan melt butter. Mix in mustard, tarrago, salt and lemon juice. Pour over chicken and bake for 45 minutes or until done. Spoon sauce over chicken before serving.
Serve with white rice and sauteed broccoli and garlic.
Saturday, November 14, 2009
Seared Asian sesame ahi with rice and sauteed zuchinni
FRIDAY
Use Wishbone Asian Sesame dressing as a marinade. Sear with extremely hot pan and saute until no longer pink outside. Serve with rice and zuchini sauteed with olive oil.
Use Wishbone Asian Sesame dressing as a marinade. Sear with extremely hot pan and saute until no longer pink outside. Serve with rice and zuchini sauteed with olive oil.
Microwave Shrimp Barbecue with steamed new potatoes and asparagus
THURSDAY-MOVING DAY
Ingredients
1/2 cup butter
1/2 cup olive oil
1 tbsp soy sauce
juice of 1 lemon
2 bay leaves
1 tbsp black pepper
3/4 cayenne pepper
1/2 tsp paprika
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano
2 lbs unpeeled large shrimp
1 1/2 tsp salt
Combine all ingredients except salt and shrimp in a baking dish approximately 11 x 7 inches. Microwave on high for 2 to 3 minutes or until butter is melted. Add shrimp, mix to coat. Microwave on high for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt.
Serve with new potatoes tossed with melted gourmet rosemary provencal butter and steamed asparagus.
Ingredients
1/2 cup butter
1/2 cup olive oil
1 tbsp soy sauce
juice of 1 lemon
2 bay leaves
1 tbsp black pepper
3/4 cayenne pepper
1/2 tsp paprika
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano
2 lbs unpeeled large shrimp
1 1/2 tsp salt
Combine all ingredients except salt and shrimp in a baking dish approximately 11 x 7 inches. Microwave on high for 2 to 3 minutes or until butter is melted. Add shrimp, mix to coat. Microwave on high for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt.
Serve with new potatoes tossed with melted gourmet rosemary provencal butter and steamed asparagus.
Easy Microwave Italian pork chops with pasta and
WEDNESDAY-MOVING DAY
2 boneless pork loin chops
2 tbs red wine vinegar
2 tbs olive oil
2 garlic cloves
1 tbsp parsley
1 6oz can tomato paste
Mix the tomato paste, olive oil, vinegar, parsley and garlic in a microwave pan.
Put the pork chops in the sauce and turn so they are coated well.
Cover and microwave for 4 to 5 minutes on full power.
Turn the chops over and microwave for another 4 to 5 minutes on full power.
Set aside for 3 minutes. The pork chops will continue to cook in their own heat.
Serve with sauce and grated mozzarella on top.
Serve with pasta
Tomato Mozzarella Salad
1 lb large red tomatoes
2 oz mozzarella cheese, sliced
8 leaves fresh basil
2 tsp olive oil
dash cracked pepper
Slice tomatoes crosswise into 1/2 inch slices. Arrange 2 to 3 slices per plate. Lay mozzarella slices on each tomato. Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over tops and add dash of pepper.
2 boneless pork loin chops
2 tbs red wine vinegar
2 tbs olive oil
2 garlic cloves
1 tbsp parsley
1 6oz can tomato paste
Mix the tomato paste, olive oil, vinegar, parsley and garlic in a microwave pan.
Put the pork chops in the sauce and turn so they are coated well.
Cover and microwave for 4 to 5 minutes on full power.
Turn the chops over and microwave for another 4 to 5 minutes on full power.
Set aside for 3 minutes. The pork chops will continue to cook in their own heat.
Serve with sauce and grated mozzarella on top.
Serve with pasta
Tomato Mozzarella Salad
1 lb large red tomatoes
2 oz mozzarella cheese, sliced
8 leaves fresh basil
2 tsp olive oil
dash cracked pepper
Slice tomatoes crosswise into 1/2 inch slices. Arrange 2 to 3 slices per plate. Lay mozzarella slices on each tomato. Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over tops and add dash of pepper.
Mustard-Crusted Salmon, saffron rice and
TUESDAY-MOVING DAY
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.
Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.
Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.
Soy chicken with pickled ginger soba noodles
Monday
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
Saturday, October 24, 2009
Tofu Spinach Manicotti
SUNDAY
Sauce:
Chop a medium onion and 2-3 cloves garlic. Saute in 1/4 cup olive oil for 5 minutes. Add herbs: 1 tablespoon basil, 1 teaspoon oregano, 1 teaspoon thyme and saute until fragrant. Add two 28-oz cans of diced tomatoes. Simmer uncovered for 30 minutes. Add 1/2 cup dry red wine. Salt and pepper to taste.
Filling:
Squeeze excess moisture from a 1-lb brick of firm tofu (press between paper towels). Crumble tofu into a bowl and add 2 beaten eggs. Thaw and drain (press out water) one package of frozen spinach and add to tofu. Add 1 teaspoon basil, 1 teaspoon oregano, 1 clove minced garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
Assemble:
Pour about a cup of the sauce into the bottom of a 9x13 baking dish. Stuff uncooked manicotti shells with the spinach/tofu mixture. Arrange the manicotti in a single layer over the sauce. Top with the remaining sauce, making sure to cover all the shells. Cover tightly with foil and bake at 350 for an hour.
Add some part skim milk mozarella
Enjoy!
Serve with fresh bread and salad
Sauce:
Chop a medium onion and 2-3 cloves garlic. Saute in 1/4 cup olive oil for 5 minutes. Add herbs: 1 tablespoon basil, 1 teaspoon oregano, 1 teaspoon thyme and saute until fragrant. Add two 28-oz cans of diced tomatoes. Simmer uncovered for 30 minutes. Add 1/2 cup dry red wine. Salt and pepper to taste.
Filling:
Squeeze excess moisture from a 1-lb brick of firm tofu (press between paper towels). Crumble tofu into a bowl and add 2 beaten eggs. Thaw and drain (press out water) one package of frozen spinach and add to tofu. Add 1 teaspoon basil, 1 teaspoon oregano, 1 clove minced garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
Assemble:
Pour about a cup of the sauce into the bottom of a 9x13 baking dish. Stuff uncooked manicotti shells with the spinach/tofu mixture. Arrange the manicotti in a single layer over the sauce. Top with the remaining sauce, making sure to cover all the shells. Cover tightly with foil and bake at 350 for an hour.
Add some part skim milk mozarella
Enjoy!
Serve with fresh bread and salad
Souvlaki with tzatziki and Fassolakia Freska me Domata
Greek Souvlaki Recipe
Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.
Tzatziki Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water
sea salt
fresh ground pepper
Preparation:
Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)
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
Zesty Tilapia with Mushrooms
WEDNESDAY
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 45 Minutes
Servings: 4
"Tender tilapia and distinctive porcini mushrooms are cooked with lime juice and butter."
Ingredients:
1 ounce dried porcini mushrooms
2 tablespoons butter
2 (4 ounce) fillets tilapia, halved
kosher salt to taste
ground black pepper to taste
1 tablespoon lemon zest
2 limes, juiced
2 green onions, chopped
Directions:
1. Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
2. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
3. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
Serve with rice and broccoli
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 45 Minutes
Servings: 4
"Tender tilapia and distinctive porcini mushrooms are cooked with lime juice and butter."
Ingredients:
1 ounce dried porcini mushrooms
2 tablespoons butter
2 (4 ounce) fillets tilapia, halved
kosher salt to taste
ground black pepper to taste
1 tablespoon lemon zest
2 limes, juiced
2 green onions, chopped
Directions:
1. Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
2. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
3. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
Serve with rice and broccoli
Stuffed Peppers with salad
TUESDAY
4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*
* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.
Preheat oven to 350 degrees F. Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; saute until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 15 to 20 minutes. Remove from oven and serve immediately.
Makes 4 servings
4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*
* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.
Preheat oven to 350 degrees F. Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; saute until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 15 to 20 minutes. Remove from oven and serve immediately.
Makes 4 servings
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
Friday, October 16, 2009
Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds
SUNDAY
Ingredients:
1 butternut squash, 2 - 3 lb
2 stalks celery or 1 fennel bulb
2 medium carrots
1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
2 Tblsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups coconut milk (recipe below)
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds (recipe below)
Fresh cilantro and/or basil leaves for garnish
Coconut Milk:
Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes
Whiz at high speed for 5 minutes
Strain through cloth lined seive - press hard to get out all the milk
Reserve the liquid and discard the solids
Blanched Toasted Almonds:
Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
Drain and rinse in cold water
Slip off the skins and spread out to drydry
Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:
Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them
Recipe Directions:
If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes
Ingredients:
1 butternut squash, 2 - 3 lb
2 stalks celery or 1 fennel bulb
2 medium carrots
1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
2 Tblsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups coconut milk (recipe below)
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds (recipe below)
Fresh cilantro and/or basil leaves for garnish
Coconut Milk:
Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes
Whiz at high speed for 5 minutes
Strain through cloth lined seive - press hard to get out all the milk
Reserve the liquid and discard the solids
Blanched Toasted Almonds:
Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
Drain and rinse in cold water
Slip off the skins and spread out to drydry
Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:
Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them
Recipe Directions:
If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes
Grilled Boston Pork Butt with swiss chard and rice
SATURDAY
I'm going with the traditional way we do our boston pork butt/shoulder. Throw on grill with roasting pan. Throw onions, garlic, cloves, a bay leaf, salt and pepper in with it and slow cook it for about half a day. (approx 5 hours). This time I might add a bit of tequila into the broth/water mix as I'll be using the leftover meat for tamales later next week.
Swiss Chard
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
I'm going with the traditional way we do our boston pork butt/shoulder. Throw on grill with roasting pan. Throw onions, garlic, cloves, a bay leaf, salt and pepper in with it and slow cook it for about half a day. (approx 5 hours). This time I might add a bit of tequila into the broth/water mix as I'll be using the leftover meat for tamales later next week.
Swiss Chard
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Chicken & Dumplings
FRIDAY
Going super easy this evening.
Fill pot with water and chicken boullion. Toss carrots, celery, onion, garlic and fresh spices into pot.
Use 3 chicken thighs, one boneless, skinless chicken breast.
Let simmer for approximately 30 minutes.
Make bisquisk dumplings
2 cups Original Bisquick® mix
2/3 cup milk
1. Stir ingredients until soft dough forms.
2. Drop by spoonfuls onto boiling stew; reduce heat.
3. Cook uncovered 10 minutes. Cover and cook 10 minutes. High Altitude (3500-6500 ft) No changes.
Source(s):
www.bisquick.com
Slow Cooker Swedish Meatballs
THURSDAY
Going easy this night. Banquet Crock Pot classics. Trying to use up food in the freezer since the move is right around the corner. No recipe for this, just follow directions on bag.
Serve with buttered corn.
Going easy this night. Banquet Crock Pot classics. Trying to use up food in the freezer since the move is right around the corner. No recipe for this, just follow directions on bag.
Serve with buttered corn.
Cinnamon Apple Pork Tenderloin with Baked Acorn Squash and Rotini
WEDNESDAY
Ingredients:
1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preparation:
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.Serves 4.
Classic Baked Acorn Squash
Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Ingredients:
1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preparation:
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.Serves 4.
Classic Baked Acorn Squash
Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Baked Ocean Perch with buttered corn on the cob and rice
TUESDAY
This will all be makeshift as I'll be at work this day.
Ocean Perch
Set out to thaw in the morning. Preheat oven to 400 degrees. While oven is heating, put perch filets in parchment paper. Drizzle with olive oil, slices of lemon, and cajun seasoning. Close parchment paper up so it's completely sealed. Bake until fish is flaky.
Put the corn on to boil with a tbsp of honey and a tbsp of butter in water.
Make rice on Monday night.
This will all be makeshift as I'll be at work this day.
Ocean Perch
Set out to thaw in the morning. Preheat oven to 400 degrees. While oven is heating, put perch filets in parchment paper. Drizzle with olive oil, slices of lemon, and cajun seasoning. Close parchment paper up so it's completely sealed. Bake until fish is flaky.
Put the corn on to boil with a tbsp of honey and a tbsp of butter in water.
Make rice on Monday night.
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