Monday
Chicken and Sweet Potato StewFrom Eating Well
Ingredients
6 bone-in chicken thighs, trimmed of skin and fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white wine vinegar
Directions
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine.
Put the lid on and cook on low until the potatoes are tender, about 5 hours.
Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Serves 6.
285 calories; 6 g fat; 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium
Tuesday
Butternut Squash with Pecans and Blue Cheese
Recipe courtesy Nigella Lawson, 2007
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed-out.
Prep Time: 20 min
Cook Time: 45 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese
Directions
Preheat the oven to 425 degrees F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
Roast in the oven for about 30 to 45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
Serve along with rice and salad.
Wednesday
Grilled Pork chops, red onion and pineapple shish kabob
Serve with rice and edamame.
Thursday
Grilled chicken salad
Serve with toasted bread
Friday
Turkey burgers, fries, grilled zucchini
Saturday
Lengua burritos with mexican rice and frijoles.
Sunday
Easy Tilapia with Wine and Tomatoes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 4
"This is a super quick, super easy recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag."
Ingredients:
4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine
Directions:
1. Preheat a grill for medium-high heat.
2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.
Serve with pasta and steamed veggies.
Saturday, August 29, 2009
Monday, August 24, 2009
How To Make Thick, Strained Yogurt
The thick, strained yogurt used in Greek cooking may not be available in your local market. Learn to make your own using commercial or homemade full-fat, low-fat, and even fat-free yogurt. It's not only great for preparing Greek foods, but you'll love it for other uses as well!
Note: This substitute for authentic Greek yogurt is also called "yogurt cheese."
Difficulty: Easy
Time Required: 2-3 hours or overnight
Here's How:
Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
Dump a container of plain (unflavored), yogurt into the center of the cloth.
Bring the four corners of the cloth together and lift the yogurt.
Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth). Continue squeezing, putting the yogurt under pressure, to force the liquid out.
When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.
After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
Place the palms of your hands on the bag and press down to force out any remaining liquid.
Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.
Note: How thick is thick? The yogurt should be at least as thick as sour cream.
Note: This substitute for authentic Greek yogurt is also called "yogurt cheese."
Difficulty: Easy
Time Required: 2-3 hours or overnight
Here's How:
Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
Dump a container of plain (unflavored), yogurt into the center of the cloth.
Bring the four corners of the cloth together and lift the yogurt.
Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth). Continue squeezing, putting the yogurt under pressure, to force the liquid out.
When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.
After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
Place the palms of your hands on the bag and press down to force out any remaining liquid.
Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.
Note: How thick is thick? The yogurt should be at least as thick as sour cream.
Sunday, August 23, 2009
Menu plan
Monday
Japanese Tofu Salad (didn't try this last week due to a horrible sore in my mouth)
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Serve with toasted bread
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours
2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint coarse salt freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation: Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients: 2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper
Preparation: Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil. Preheat the oven to 355°F (180°C). Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes. Serve hot, warm, or at room temperature.
Wednesday
Poached Halibut with Oven-Roasted Vegetables & Mint Tea Broth
From Clean Eating Magazine
Serves 4
Hands-on time: 5 minutes
Total time: 35 minutes
INGREDIENTS:
Olive oil cooking spray
Sea salt and ground black pepper, to taste
1 baby eggplant, sliced into 1/4-inch rounds
1 pint grape tomatoes
4 cloves garlic, whole
1 small zucchini, sliced into 1/4-inch rounds
2 cups low-sodium chicken or vegetable broth
2 high-quality mint tea bags
1/2 bunch basil
4 6-oz halibut fillets
1/4 cup pine nuts, toasted
7 to 8 basil leaves, cut into thin strips, for garnish
INSTRUCTIONS:
Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt. Arrange eggplant slices in a single layer on half of 1 sheet pan, and place tomatoes and garlic on other half. Spray tops lightly with cooking spray and season with salt and pepper. Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.) Continue to cook for 5 to 7 more minutes. Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
Keep oven at same temperature. On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray. Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil. Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags. When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper. Poach fish until it is white and a toothpick inserts very easily, about 12 minutes. Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary.
To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish. Garnish with pine nuts and basil leaves.
Japanese Tofu Salad (didn't try this last week due to a horrible sore in my mouth)
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Serve with toasted bread
Tuesday
Greek Souvlaki Recipe
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours
2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint coarse salt freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation: Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients: 2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper
Preparation: Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil. Preheat the oven to 355°F (180°C). Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes. Serve hot, warm, or at room temperature.
Wednesday
Poached Halibut with Oven-Roasted Vegetables & Mint Tea Broth
From Clean Eating Magazine
Serves 4
Hands-on time: 5 minutes
Total time: 35 minutes
INGREDIENTS:
Olive oil cooking spray
Sea salt and ground black pepper, to taste
1 baby eggplant, sliced into 1/4-inch rounds
1 pint grape tomatoes
4 cloves garlic, whole
1 small zucchini, sliced into 1/4-inch rounds
2 cups low-sodium chicken or vegetable broth
2 high-quality mint tea bags
1/2 bunch basil
4 6-oz halibut fillets
1/4 cup pine nuts, toasted
7 to 8 basil leaves, cut into thin strips, for garnish
INSTRUCTIONS:
Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt. Arrange eggplant slices in a single layer on half of 1 sheet pan, and place tomatoes and garlic on other half. Spray tops lightly with cooking spray and season with salt and pepper. Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.) Continue to cook for 5 to 7 more minutes. Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
Keep oven at same temperature. On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray. Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil. Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags. When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper. Poach fish until it is white and a toothpick inserts very easily, about 12 minutes. Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary.
To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish. Garnish with pine nuts and basil leaves.
Toasted Pine Nut Couscous
Yield Makes 4 servings
Ingredients
1/4 cup pine nuts
2 1/4 cups reduced-sodium chicken broth or water
1/2 cup small pieces dried tomatoes (not oil-packed)
1 clove garlic, minced
1/2 teaspoon ground cumin
1 2/3 cups (10 oz.) couscous
2 tablespoons minced parsley
Salt
Preparation
1. In a 2 to 3 quart pan over medium-high heat, stir pine nuts until golden, about 2 minutes; remove from pan.
2. In the same pan, bring the broth, tomatoes, garlic, and cumin to a boil over high heat. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Add the pine nuts and parsley, and fluff with a fork. If desired, season to taste with salt.
Thursday
Tofu, Red Onions, Walnuts, and Blue Cheese
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish." Ingredients:
1/2 cup uncooked long grain white rice
1 cup water
1/4 cup chopped walnuts
1-1/2 teaspoons butter
1/2 large red onion, sliced, separated into rings
1 clove garlic, minced
1/2 cup vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
salt and pepper to taste
1-1/2 teaspoons olive oil
1/2 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1/2 cup crumbled blue cheese
Directions: You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6). 1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat. 3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often. 4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.
Thursday
GRILLED GINGERED CORNISH HENS
2 rock Cornish hens, split in half
1 tbsp. grated fresh ginger (or 1 tsp. ground ginger)
1/2 c. dry white wine
1 med. onion, chopped
1/2 c. soy sauce
Marinate hens at room temperature for 1 hour in onion, ginger, wine and soy sauce. Grill on low flame, 5" from heat with cover on grill. Baste and turn hens several times until golden brown.
Serve with grilled rosemary new potatoes and steamed broccoli
Friday
Homemade pizza (I keep meaning to make this and each time we get sidetracked.)
Saturday
Rosemary Garlic Pork Tenderloin
Prep time: 8 minutes
Cook time: 23 minutes
Other: 2 hours, 15 minutes
Ingredients
1/4 cup minced fresh rosemary
1/4 cup minced garlic
1 tablespoon olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 pork tenderloins, trimmed
1. Combine first 5 ingredients in a small bowl, mixing well to make a paste.
2. Make several 1 inch slits in pork and stuff each slit with 1 teaspoon rosemary paste. Spread any remaining rosemary paste onto top and side pork. Cover and chill 2 hours.
3. Prepare grill
4. Place pork on grill rack coated with cooking spray. Grill pork 23 minutes or until a thermometer registers 155 turning once. Remove pork from grill; cover and let stand 15 minutes.
Note: While pork stands, it's internal temperature should reach 160.
Serve with new potatoes and grilled asparagus.
Sunday, August 16, 2009
Menu Plan
Spanish braised beef cheeks with tomato bread
serves 4
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
for the tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.
Serve with pasta.
Parsley and anchovy salad
2 red shallots, thinly sliced
2 anchovy fillets, coarsely torn
1 cup coarsely chopped flat-leaf parsley leaves
½ lemon, juice and finely grated rind only
60 ml (¼ cup) extra-virgin olive oil
Monday
Greek Grilled Chicken Salad
Grill chicken breasts that have been marinated in olive oil, lemon juice and rosemary.
Handful of cherry or grape tomatoes
Kalamata olives
feta cheese
green onions
Serve with flat bread and hummus.
Tuesday
Japanese Tofu Salad
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Serve with toasted bread
Wednesday
Slow Cooker Chicken Alfredo
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 3
"Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice."
Ingredients:
2 skinless, boneless chicken breast halves -cubed
1 (16 ounce) jar Alfredo pasta sauce
2 slices Swiss cheese
1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
Directions:
1. In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.
Serve with noodles and steamed broccoli
Thursday
Tofu, Red Onions, Walnuts, and Blue Cheese
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 3
"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish."
Ingredients:
1/2 cup uncooked long grain white rice
1 cup water
1/4 cup chopped walnuts
1-1/2 teaspoons butter
1/2 large red onion, sliced, separated into rings
1 clove garlic, minced
1/2 cup vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
salt and pepper to taste
1-1/2 teaspoons olive oil
1/2 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1/2 cup crumbled blue cheese
Directions:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6).
1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.
Friday
Homemade pizza
Goat cheese, bell peppers, onions and mushrooms.
Saturday
Greek Souvlaki Recipe
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.
Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
If using wooden skewers soak them in water overnight or for at least 2 hours.
Preheat the grill to medium high.
Thread meat evenly onto 4 skewers& season with salt and pepper.
Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time: 15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients:
2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper
Preparation:
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
Preheat the oven to 355°F (180°C).
Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
Serve hot, warm, or at room temperature.
serves 4
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
for the tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.
Serve with pasta.
Parsley and anchovy salad
2 red shallots, thinly sliced
2 anchovy fillets, coarsely torn
1 cup coarsely chopped flat-leaf parsley leaves
½ lemon, juice and finely grated rind only
60 ml (¼ cup) extra-virgin olive oil
Monday
Greek Grilled Chicken Salad
Grill chicken breasts that have been marinated in olive oil, lemon juice and rosemary.
Handful of cherry or grape tomatoes
Kalamata olives
feta cheese
green onions
Serve with flat bread and hummus.
Tuesday
Japanese Tofu Salad
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Serve with toasted bread
Wednesday
Slow Cooker Chicken Alfredo
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 3
"Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice."
Ingredients:
2 skinless, boneless chicken breast halves -cubed
1 (16 ounce) jar Alfredo pasta sauce
2 slices Swiss cheese
1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
Directions:
1. In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.
Serve with noodles and steamed broccoli
Thursday
Tofu, Red Onions, Walnuts, and Blue Cheese
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 3
"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish."
Ingredients:
1/2 cup uncooked long grain white rice
1 cup water
1/4 cup chopped walnuts
1-1/2 teaspoons butter
1/2 large red onion, sliced, separated into rings
1 clove garlic, minced
1/2 cup vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
salt and pepper to taste
1-1/2 teaspoons olive oil
1/2 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1/2 cup crumbled blue cheese
Directions:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6).
1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.
Friday
Homemade pizza
Goat cheese, bell peppers, onions and mushrooms.
Saturday
Greek Souvlaki Recipe
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.
Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
If using wooden skewers soak them in water overnight or for at least 2 hours.
Preheat the grill to medium high.
Thread meat evenly onto 4 skewers& season with salt and pepper.
Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time: 15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients:
2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper
Preparation:
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
Preheat the oven to 355°F (180°C).
Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
Serve hot, warm, or at room temperature.
Sunday, August 9, 2009
Menu plan
Monday
Slow cooker pesto chicken with layered sweet potatoes (going to try this again! Last Monday I never ended up making this)
The Ingredients.
serves 4.
For the pesto:1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
THIS WAS OH SO YUMMY!! Thanks to Stephanie at a Year of Slow Cooking! http://crockpot365.blogspot.com/
Tuesday
Vegetarian Recipe: Tofu Stir Fry
Ingredients:
1 lb firm or extra firm tofu
1 tablespoon canola oil
3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
1 good-sized bunch bok choy (stalks and leaves), sliced crosswise and rinsed
2 cloves garlic, minced
3 to 4 tablespoons natural, good-quality stir-fry sauce, or to taste
2 - 4 tblsp olive oil
1/4 cup coarsely chopped peanuts, optional
Directions:
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
Heat the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides.
Add the bok choy, scallions, garlic, stir-fry sauce, and about 2 tablespoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.
Stir in the optional peanuts and serve at once.
Wednesday
Honey-Ginger Grilled Salmon
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 2
"This recipe is simple to make, yet impressive. The spicy, sweet, and salty marinade gives the fish a taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."
Ingredients:
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons orange juice
2 tablespoons honey
1/2 green onion, chopped
3/4 pound salmon fillet
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Serve with grilled zuchinni and steamed rice
Thursday
STRAWBERRY SPINACH SALAD
Printed from COOKS.COM
12 oz. fresh spinach
2 tsp. toasted pecans
4 c. safflower oil
2 tsp. salad vinegar
2 tbsp. green onions, minced
1 tsp. saltDash Tabasco
1 pt. strawberries, sliced
Wash, trim and dry spinach. Cool in refrigerator. Mix all ingredients except toasted pecan and strawberries. Mix well and refrigerate. When you are ready to serve the salad, tear spinach into bite size pieces and toss the spinach with the dressing. Add strawberries and gently toss again. Put your salad into a salad bowl and top with sesame seeds.
Serve with pita bread with hummus
Friday
Homemade pizza
Saturday
stuffed peppers
Slow cooker pesto chicken with layered sweet potatoes (going to try this again! Last Monday I never ended up making this)
The Ingredients.
serves 4.
For the pesto:1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
THIS WAS OH SO YUMMY!! Thanks to Stephanie at a Year of Slow Cooking! http://crockpot365.blogspot.com/
Tuesday
Vegetarian Recipe: Tofu Stir Fry
Ingredients:
1 lb firm or extra firm tofu
1 tablespoon canola oil
3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
1 good-sized bunch bok choy (stalks and leaves), sliced crosswise and rinsed
2 cloves garlic, minced
3 to 4 tablespoons natural, good-quality stir-fry sauce, or to taste
2 - 4 tblsp olive oil
1/4 cup coarsely chopped peanuts, optional
Directions:
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
Heat the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides.
Add the bok choy, scallions, garlic, stir-fry sauce, and about 2 tablespoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.
Stir in the optional peanuts and serve at once.
Wednesday
Honey-Ginger Grilled Salmon
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 2
"This recipe is simple to make, yet impressive. The spicy, sweet, and salty marinade gives the fish a taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."
Ingredients:
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons orange juice
2 tablespoons honey
1/2 green onion, chopped
3/4 pound salmon fillet
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Serve with grilled zuchinni and steamed rice
Thursday
STRAWBERRY SPINACH SALAD
Printed from COOKS.COM
12 oz. fresh spinach
2 tsp. toasted pecans
4 c. safflower oil
2 tsp. salad vinegar
2 tbsp. green onions, minced
1 tsp. saltDash Tabasco
1 pt. strawberries, sliced
Wash, trim and dry spinach. Cool in refrigerator. Mix all ingredients except toasted pecan and strawberries. Mix well and refrigerate. When you are ready to serve the salad, tear spinach into bite size pieces and toss the spinach with the dressing. Add strawberries and gently toss again. Put your salad into a salad bowl and top with sesame seeds.
Serve with pita bread with hummus
Friday
Homemade pizza
Saturday
stuffed peppers
Saturday, August 1, 2009
Menu plan
Monday
The Ingredients.
serves 4.
For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halvessliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
Tuesday
Eggplant Sandwiches
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."
Ingredients:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Directions:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Quinoa Salad with Dried Fruit and Nuts
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours
Servings: 4
Ingredients:
1/2 cup and 1 tablespoon and 2 teaspoons quinoa
1/8 teaspoon salt
1-1/3 cups and 1 tablespoon water
3/8 bunch green onions, chopped
1/4 cup and 2 teaspoons chopped celery
3 tablespoons and 1/2 teaspoon raisins
3/8 pinch cayenne pepper
1-1/4 teaspoons vegetable oil
1-1/4 teaspoons distilled white vinegar
2-1/2 teaspoons lemon juice
2-1/2 teaspoons sesame oil
2 tablespoons and 1/2 teaspoon chopped fresh cilantro
1/4 cup and 2 teaspoons chopped pecans
Directions:
1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Wednesday
Tofu vegan stir fry
*use up frozen asian veggies along with the edamame. Serve with rice
Thursday
Gai Pad Graprow
Ingredients
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Preparation
Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Friday
Fish Tacos
Ingredients
1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Method
1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.
Mango Salsa Recipe
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juiceSalt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
The Ingredients.
serves 4.
For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halvessliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
Tuesday
Eggplant Sandwiches
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."
Ingredients:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Directions:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Quinoa Salad with Dried Fruit and Nuts
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours
Servings: 4
Ingredients:
1/2 cup and 1 tablespoon and 2 teaspoons quinoa
1/8 teaspoon salt
1-1/3 cups and 1 tablespoon water
3/8 bunch green onions, chopped
1/4 cup and 2 teaspoons chopped celery
3 tablespoons and 1/2 teaspoon raisins
3/8 pinch cayenne pepper
1-1/4 teaspoons vegetable oil
1-1/4 teaspoons distilled white vinegar
2-1/2 teaspoons lemon juice
2-1/2 teaspoons sesame oil
2 tablespoons and 1/2 teaspoon chopped fresh cilantro
1/4 cup and 2 teaspoons chopped pecans
Directions:
1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Wednesday
Tofu vegan stir fry
*use up frozen asian veggies along with the edamame. Serve with rice
Thursday
Gai Pad Graprow
Ingredients
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Preparation
Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Friday
Fish Tacos
Ingredients
1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Method
1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.
Mango Salsa Recipe
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juiceSalt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Recipe: Lengua with Mushroom Sauce
Posted on Apr 23, 2009 under Recipes - Food No Comment
Lengua – OxTail.
Ingredients :
1 ox tongue (about 1.1 kilos)
2 tbsp. of vinegar
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1/2 carrot a few stalks of leek
1 can condensed mushroom soup
1/4 c. + 2 tbsp. of butter
1 onion, chopped
1/2 k. of potatoes
1/2 c. of milk
salt and pepper
1 tsp. of finely chopped fresh parsley
1 onion, sliced
4 button mushrooms, chopped
How to :
Scrape the ox tongue with a knife. Rinse well under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, “wash” the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 4 hours.
While simmering the meat, prepare the mashed potatoes. Using a brush, scrub the potatoes under the tap, making sure that no soil remains. Place the potatoes in a saucepan and cover with water. Add 1 tsp. of salt. Set over high heat and bring to a boil. Lower heat, cover and simmer until tender. To test for doneness, insert a pointed knife at the thickest part of the potatoes. Drain the potatoes and transfer to a glass bowl. Cut the potatoes into small pieces. Mash with a fork (I did not remove the skin). Add 2 tbsp. of butter and mix well. Season with salt and pepper. Pour in 1/2 c. of milk in a thin stream. Blend well. Stir in the chopped parsley. Cover the bowl with a cling wrap.
When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4? thick slices. Set aside. Strain the broth.
Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside.
Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through.
Serving suggestion:
Spoon the mashed potatoes at the center of the serving plate (see photo above). Top with the browned onion bits. Arrange the meat slices on both sides of the mashed potatoes. Pour the sauce over the meat. Serve hot.
Lengua – OxTail.
Ingredients :
1 ox tongue (about 1.1 kilos)
2 tbsp. of vinegar
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1/2 carrot a few stalks of leek
1 can condensed mushroom soup
1/4 c. + 2 tbsp. of butter
1 onion, chopped
1/2 k. of potatoes
1/2 c. of milk
salt and pepper
1 tsp. of finely chopped fresh parsley
1 onion, sliced
4 button mushrooms, chopped
How to :
Scrape the ox tongue with a knife. Rinse well under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, “wash” the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 4 hours.
While simmering the meat, prepare the mashed potatoes. Using a brush, scrub the potatoes under the tap, making sure that no soil remains. Place the potatoes in a saucepan and cover with water. Add 1 tsp. of salt. Set over high heat and bring to a boil. Lower heat, cover and simmer until tender. To test for doneness, insert a pointed knife at the thickest part of the potatoes. Drain the potatoes and transfer to a glass bowl. Cut the potatoes into small pieces. Mash with a fork (I did not remove the skin). Add 2 tbsp. of butter and mix well. Season with salt and pepper. Pour in 1/2 c. of milk in a thin stream. Blend well. Stir in the chopped parsley. Cover the bowl with a cling wrap.
When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4? thick slices. Set aside. Strain the broth.
Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside.
Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through.
Serving suggestion:
Spoon the mashed potatoes at the center of the serving plate (see photo above). Top with the browned onion bits. Arrange the meat slices on both sides of the mashed potatoes. Pour the sauce over the meat. Serve hot.
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