Friday
Ingredients
4 tablespoons butter, cut in small pieces
1⁄3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split
Instructions
1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.
Balsamic Mixed Greens with Wild Mushroom Agnolotti
Submitted By: Buitoni, courtesy of meals.com
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2
"A quick salad of BUITONI® Wild Mushroom Agnolotti topped with mixed salad greens and balsamic vinaigrette makes a light lunch or a tasty starter course for dinner."
Ingredients:
1 (9 ounce) package BUITONI® Riserva
Refrigerated All Natural Wild Mushroom
Agnolotti
3 cups mixed salad greens
2 tablespoons light balsamic vinaigrette
fresh ground black pepper
Directions:
1. Toss mixed greens and vinaigrette together. Divide prepared pasta between plates; top with greens. Season with pepper.
Showing posts with label pasta salad. Show all posts
Showing posts with label pasta salad. Show all posts
Friday, October 9, 2009
Saturday, November 1, 2008
Menu Plan for the 11/01-11/16
SATURDAY 01 NOVEMBER
Black-eyed Peas and Ham Hocks
Submitted by: DOUET
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours Yields: 3 servings
"Black-eyed peas simmered with ham hocks and seasoning for a true Southern craving!"
INGREDIENTS:
1-3/4 cups and 1 tablespoon water
10 ounces dry black-eyed peas
1-1/4 smoked ham hocks
salt to taste
1/4 teaspoon black pepper
5/8 bay leaf
DIRECTIONS:
1. Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
2. In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
3. Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Garlic Greens
Use turnip greens or collards in this recipe for greens with garlic.
Ingredients:
1 1/2 to 2 pounds collard greens or turnip greens, boiled or steamed until tender
3 to 4 tablespoons vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Preparation:Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add a few dashes of your favorite hot sauce. Serves 4 to 6
Serve with cornbread.
SUNDAY 02 NOVEMBER
Greek style Pasta Salad
Dressing
2/3 cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp grated parmesan cheese
1 tsp chopped oregano leaves
½ tsp salt
¼ tsp pepper
1 clove garlic, finely chopped
Salad
3 cups uncooked rotini pasta
4 oz hard salami slices, quartered
1 cucumber, seeded, cut into chunks
1 small green bell pepper, cut into thin bite sized strips
1 small red bell pepper, cut into thin bit sized strips
2 medium tomatoes
½ cup kamata olives
¼ cup sliced fresh basil leaves or 2 tsp dried basil leaves
6 oz feta cheese, crumbled
In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth, set aside.
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In 4 quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately
Calories 340
Total fat 23g
Sodium 710 mg
Dietary fiber 2g
MONDAY 03 November
Black-bean and tomato quinoa
Gourmet July 2007
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Makes 4 (side dish) servings.
2 teaspoons grated lime zest 2 tablespoons fresh lime juice2 tablespoons unsalted butter, melted and cooled1 tablespoon vegetable oil1 teaspoon sugar1 cup quinoa 1 (14- to 15-ounce) can black beans, rinsed and drained2 medium tomatoes, diced4 scallions, chopped1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
Tuesday 04 November
Tofu Parmigiana
Submitted by: Jill B. Mittelstadt
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 2 servings
"Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread."
INGREDIENTS:
1/4 cup seasoned bread crumbs
2 tablespoons and 1-1/2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano, divided
salt to taste
ground black pepper to taste
1/2 (12 ounce) package firm tofu
1 tablespoon olive oil
1/2 (8 ounce) can tomato sauce
1/4 teaspoon dried basil
1/2 clove garlic, minced
2 ounces shredded mozzarella cheese
DIRECTIONS:
1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
WEDNESDAY 05 November
Use up leftovers
THURSDAY 06 November
Grilled Maple-soy Salmon
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Nutritional Info
Fat: 9.2g
Carbohydrates: 3.7g
Calories:221.4
Protein: 29.1g
Place salmon in a large, shallow glass container. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skin.), using entire amount. Let sit for 15 minutes.Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Serve with steamed rice and veggies.
Friday 07 November
Grilled Pork Loin With Garlic-Rosemary Marinade
Category: Pork Loin
Serves/Makes: 2
Difficulty Level: 2
Ready In: 30-60 minutes
Ingredients:
2 boneless pork loins
***Mustard-Garlic Rosemary Marinade***
1/4 cup chopped fresh rosemary leaves
1/4 cup minced shallots
5 cloves garlic, finely minced
1 tablespoon minced lemon zest
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Dijon mustard
1/4 cup oyster sauce
1/4 cup honey
1 teaspoon chipotle chili sauce
Directions:Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.
08November-9November
Juice fast
Race Runner
1 lemon
2 radish
1 beet
1 slice Spanish onion
2 sweet potato
1 celery
2 Tbs. cider vinegar
A sweet and zingy flavor. Choose raw cider vinegar with mother present. A great detoxifier.
The Pain Remover
1 lemon
1 orange
3 hard pears
3 apples
Bruises, aches and sprains can be irritated by a toxic bloodstream and a high-protein diet. But a low-protein, natural diet, lessens irritation and reduces inflammation. Not only does this juice taste delightful, it assists in the healing process. Adam and Eve never woke up stiff with arthritis. Perfect food sustaining perfect bodies. It is our heritage to be healthy and pain free.
The Brain Stimulator
1 oranges
1 hard pears
1 yam
1 grapefruit
1 apple
Scientists have determined that we use only 10 percent of the brain. Living on coffee and donuts reduces that percentage to 2 percent. Here is a juice to stimulate all of that unused percentage back into activity. For this juice to be effective, you need a five-day juice fast to clear the coffee, donut and junk food residues out of the bloodstream. Once clear, this wide-spectrum, nutrient-rich juice will stir the brain into super-activity. Better memory, sharper thinking and good study techniques are the tools for great marks. No more morning brain fog. Now you can leap out of bed to study while brushing your teeth and preparing for the day.
The Cancer Killer
1 beet
1 carrot
1 celery stick
1/2 potato
1 radish
Rudolf Breuss's, anticancer mixture has helped thousands of suffering people. This juice blend, during fasting, exerts a death blow on cancer. This was attested by over 24,000 patients who wrote him describing relief from their diseases. His patients were given small amounts of this juice over 42 days. A tea composed of nettle, St. John's wart, marigold, artemisi and monarda was also given. By "starving out" the cancer, Rudolf Breuss reported a 96% success rate for the thousands of patients he treated over 30 years of practice. (Rudolf Breuss died in 1989 at 93 years of age.)
Monday 10 November
Garden Bounty Fontina Salad
4 cups torn arugula
1 ½ cup cherry tomatoes, cut in half
6 oz fontina cheese cubed
2 small zucchini cut in half lengthwise, then sliced
2 ears fresh sweet corn, cooked, corn cut off.
1 small cucumber, peeled, seeded, diced
½ cup walnut, halves, toasted.
Dressing
¼ cup olive oil
2 tbsp sherry vinegar
2 tsp Dijon mustard
¼ tsp salt
1/8 tsp coarse ground black pepper
1. In 3 quart bowl, layer salad ingredients in order listed.
2. In small jar with tight fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or cover and refrigerate salad and dressing separately up to 4 hours, toss salad with dressing just before serving.
TUESDAY 11 NOVEMBER
Spinach, Pear and Feta Salad
Submitted by: Judy
Prep Time: 30 Minutes
Ready In: 30 MinutesYields: 4 servings
"Pears are lovely in this spinach and feta salad. Use any type of fruity vinaigrette dressing on this light and tasty salad."
INGREDIENTS:
2 pears, cored and thinly sliced
1 cup diet lemon-lime soda
4 cups baby spinach leaves
1 shallot, finely chopped
1/2 cup crumbled feta cheese
1/2 cup toasted pine nuts
1/2 cup raspberry vinaigrette
salad dressing
DIRECTIONS:
1. Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
2. Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.
WEDNESDAY 12 NOVEMBER
Halibut with blueberries and fennel
2 cups blueberries
1 tbsp vanilla
2 - 3 tsp crushed fennel
1 -2 tbsp cornstarch
Bake halibut fillets at 350 degrees for 12 minutes per inche of thickness with a light sprinkle of crushed fennel, salt and pepper to taste
Add blueberries, remaining fennel, brown sugar and vanilla extract to sauce pan and cook on medium until thinned out. Add in corn starch as necessary in order to thicken to desired texture.
Serve sauce over halibut fillets. Serve with cauliflower and brown rice.
THURSDAY 13 NOVEMBER
Use up Albondigas soup in freezer.
FRIDAY 14 NOVEMBER
Texas Casserole Recipe
A ground beef casserole recipe, made with lean ground beef, rice, chopped onions and peppers, and tomatoes, along with seasonings.
Ingredients:
1 1/2 pounds lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1/2 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp salt, or to taste
1/2 teaspoon pepper
Preparation:Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened. Remove from heat; stir in remaining ingredients. Transfer mixture to the baking dish; cover with lid or foil and bake at 350° for 45 minutes. Remove cover and bake for 15 minutes longer.Serves 4 to 6.
Serve with microwaved green beans.
SATUDAY 15 NOVEMBER
Scottish Oxtail Soup Recipe #18120
You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.
by Mille® ™
3 hours 20 min prep
SERVES 4 -6 , 40 ounces, approximately
1 oxtail, cut into pieces, surplus fat removed
2 onions, chopped (I recommend sweet onions)
1 large carrot, chopped
2 stalks celery, chopped
1 ounce butter (or meat dripping)
36 ounces beef stock
4 ounces tomato juice
1 tablespoon plain flour
3 tablespoons port wine
spice bag
1 bay leaf
3 sprigs thyme
4 sprigs parsley (including stalks)
1 stalk celery, with leaves
2 whole green onions
To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
(Equivalent dry herbs may be substituted).
Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
Remove from heat.
Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
Bring to the boil.
Puree.
Mix the flour and port together and add to the soup.
Simmer for 5 minutes before serving.
Bannock Bread Recipe
Ingredients:
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
/2 cup Crisco(You could use bear grease or oolichan grease)
1/2 cup water to make a thick dough
Additional shortening to grease the pan
Directions:Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes. You can do this in much less time with a powerful electric mixer such as a KitchenAid. Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.
SUNDAY 16 NOVEMBER
Vegan Quinoa Salad
Ingredients:
1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt
1 cup snow peas, shell peas, celery, or green beans
1 - 2 small carrots, peeled and sliced thin
1/2 green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley, cilantro, or basil
1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
Dressing:
2 Tblsp freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp salt
Fresh ground pepper
Options: Chopped scallions, minced fresh or dried ginger, dried unsweetened cranberries, Greek olives, minced jalapeno pepper, fresh mint, a pinch of cayenne, garlic powder, feta cheese
Directions
The quinoa can be made ahead of time and refrigerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with the water, salt and oil
Bring to a boil
Turn the heat down to very low, cover and cook for 15 minutes
Remove from heat and allow to sit five minutes with lid on
Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools quickly.
Steam the carrots and green veg for 5 minutes, rinse in cold water
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill
Helpful Quinoa Hints:
Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
A tight fitting lid is essential for even cooking
Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
Because of it's high protein content, quinoa is a satisfying meal with a few nuts and veggies added (see recipes below)
Black-eyed Peas and Ham Hocks
Submitted by: DOUET
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours Yields: 3 servings
"Black-eyed peas simmered with ham hocks and seasoning for a true Southern craving!"
INGREDIENTS:
1-3/4 cups and 1 tablespoon water
10 ounces dry black-eyed peas
1-1/4 smoked ham hocks
salt to taste
1/4 teaspoon black pepper
5/8 bay leaf
DIRECTIONS:
1. Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
2. In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
3. Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Garlic Greens
Use turnip greens or collards in this recipe for greens with garlic.
Ingredients:
1 1/2 to 2 pounds collard greens or turnip greens, boiled or steamed until tender
3 to 4 tablespoons vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Preparation:Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add a few dashes of your favorite hot sauce. Serves 4 to 6
Serve with cornbread.
SUNDAY 02 NOVEMBER
Greek style Pasta Salad
Dressing
2/3 cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp grated parmesan cheese
1 tsp chopped oregano leaves
½ tsp salt
¼ tsp pepper
1 clove garlic, finely chopped
Salad
3 cups uncooked rotini pasta
4 oz hard salami slices, quartered
1 cucumber, seeded, cut into chunks
1 small green bell pepper, cut into thin bite sized strips
1 small red bell pepper, cut into thin bit sized strips
2 medium tomatoes
½ cup kamata olives
¼ cup sliced fresh basil leaves or 2 tsp dried basil leaves
6 oz feta cheese, crumbled
In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth, set aside.
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In 4 quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately
Calories 340
Total fat 23g
Sodium 710 mg
Dietary fiber 2g
MONDAY 03 November
Black-bean and tomato quinoa
Gourmet July 2007
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Makes 4 (side dish) servings.
2 teaspoons grated lime zest 2 tablespoons fresh lime juice2 tablespoons unsalted butter, melted and cooled1 tablespoon vegetable oil1 teaspoon sugar1 cup quinoa 1 (14- to 15-ounce) can black beans, rinsed and drained2 medium tomatoes, diced4 scallions, chopped1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
Tuesday 04 November
Tofu Parmigiana
Submitted by: Jill B. Mittelstadt
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 2 servings
"Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread."
INGREDIENTS:
1/4 cup seasoned bread crumbs
2 tablespoons and 1-1/2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano, divided
salt to taste
ground black pepper to taste
1/2 (12 ounce) package firm tofu
1 tablespoon olive oil
1/2 (8 ounce) can tomato sauce
1/4 teaspoon dried basil
1/2 clove garlic, minced
2 ounces shredded mozzarella cheese
DIRECTIONS:
1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
WEDNESDAY 05 November
Use up leftovers
THURSDAY 06 November
Grilled Maple-soy Salmon
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Nutritional Info
Fat: 9.2g
Carbohydrates: 3.7g
Calories:221.4
Protein: 29.1g
Place salmon in a large, shallow glass container. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skin.), using entire amount. Let sit for 15 minutes.Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Serve with steamed rice and veggies.
Friday 07 November
Grilled Pork Loin With Garlic-Rosemary Marinade
Category: Pork Loin
Serves/Makes: 2
Difficulty Level: 2
Ready In: 30-60 minutes
Ingredients:
2 boneless pork loins
***Mustard-Garlic Rosemary Marinade***
1/4 cup chopped fresh rosemary leaves
1/4 cup minced shallots
5 cloves garlic, finely minced
1 tablespoon minced lemon zest
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Dijon mustard
1/4 cup oyster sauce
1/4 cup honey
1 teaspoon chipotle chili sauce
Directions:Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.
08November-9November
Juice fast
Race Runner
1 lemon
2 radish
1 beet
1 slice Spanish onion
2 sweet potato
1 celery
2 Tbs. cider vinegar
A sweet and zingy flavor. Choose raw cider vinegar with mother present. A great detoxifier.
The Pain Remover
1 lemon
1 orange
3 hard pears
3 apples
Bruises, aches and sprains can be irritated by a toxic bloodstream and a high-protein diet. But a low-protein, natural diet, lessens irritation and reduces inflammation. Not only does this juice taste delightful, it assists in the healing process. Adam and Eve never woke up stiff with arthritis. Perfect food sustaining perfect bodies. It is our heritage to be healthy and pain free.
The Brain Stimulator
1 oranges
1 hard pears
1 yam
1 grapefruit
1 apple
Scientists have determined that we use only 10 percent of the brain. Living on coffee and donuts reduces that percentage to 2 percent. Here is a juice to stimulate all of that unused percentage back into activity. For this juice to be effective, you need a five-day juice fast to clear the coffee, donut and junk food residues out of the bloodstream. Once clear, this wide-spectrum, nutrient-rich juice will stir the brain into super-activity. Better memory, sharper thinking and good study techniques are the tools for great marks. No more morning brain fog. Now you can leap out of bed to study while brushing your teeth and preparing for the day.
The Cancer Killer
1 beet
1 carrot
1 celery stick
1/2 potato
1 radish
Rudolf Breuss's, anticancer mixture has helped thousands of suffering people. This juice blend, during fasting, exerts a death blow on cancer. This was attested by over 24,000 patients who wrote him describing relief from their diseases. His patients were given small amounts of this juice over 42 days. A tea composed of nettle, St. John's wart, marigold, artemisi and monarda was also given. By "starving out" the cancer, Rudolf Breuss reported a 96% success rate for the thousands of patients he treated over 30 years of practice. (Rudolf Breuss died in 1989 at 93 years of age.)
Monday 10 November
Garden Bounty Fontina Salad
4 cups torn arugula
1 ½ cup cherry tomatoes, cut in half
6 oz fontina cheese cubed
2 small zucchini cut in half lengthwise, then sliced
2 ears fresh sweet corn, cooked, corn cut off.
1 small cucumber, peeled, seeded, diced
½ cup walnut, halves, toasted.
Dressing
¼ cup olive oil
2 tbsp sherry vinegar
2 tsp Dijon mustard
¼ tsp salt
1/8 tsp coarse ground black pepper
1. In 3 quart bowl, layer salad ingredients in order listed.
2. In small jar with tight fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or cover and refrigerate salad and dressing separately up to 4 hours, toss salad with dressing just before serving.
TUESDAY 11 NOVEMBER
Spinach, Pear and Feta Salad
Submitted by: Judy
Prep Time: 30 Minutes
Ready In: 30 MinutesYields: 4 servings
"Pears are lovely in this spinach and feta salad. Use any type of fruity vinaigrette dressing on this light and tasty salad."
INGREDIENTS:
2 pears, cored and thinly sliced
1 cup diet lemon-lime soda
4 cups baby spinach leaves
1 shallot, finely chopped
1/2 cup crumbled feta cheese
1/2 cup toasted pine nuts
1/2 cup raspberry vinaigrette
salad dressing
DIRECTIONS:
1. Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
2. Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.
WEDNESDAY 12 NOVEMBER
Halibut with blueberries and fennel
2 cups blueberries
1 tbsp vanilla
2 - 3 tsp crushed fennel
1 -2 tbsp cornstarch
Bake halibut fillets at 350 degrees for 12 minutes per inche of thickness with a light sprinkle of crushed fennel, salt and pepper to taste
Add blueberries, remaining fennel, brown sugar and vanilla extract to sauce pan and cook on medium until thinned out. Add in corn starch as necessary in order to thicken to desired texture.
Serve sauce over halibut fillets. Serve with cauliflower and brown rice.
THURSDAY 13 NOVEMBER
Use up Albondigas soup in freezer.
FRIDAY 14 NOVEMBER
Texas Casserole Recipe
A ground beef casserole recipe, made with lean ground beef, rice, chopped onions and peppers, and tomatoes, along with seasonings.
Ingredients:
1 1/2 pounds lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1/2 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp salt, or to taste
1/2 teaspoon pepper
Preparation:Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened. Remove from heat; stir in remaining ingredients. Transfer mixture to the baking dish; cover with lid or foil and bake at 350° for 45 minutes. Remove cover and bake for 15 minutes longer.Serves 4 to 6.
Serve with microwaved green beans.
SATUDAY 15 NOVEMBER
Scottish Oxtail Soup Recipe #18120
You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.
by Mille® ™
3 hours 20 min prep
SERVES 4 -6 , 40 ounces, approximately
1 oxtail, cut into pieces, surplus fat removed
2 onions, chopped (I recommend sweet onions)
1 large carrot, chopped
2 stalks celery, chopped
1 ounce butter (or meat dripping)
36 ounces beef stock
4 ounces tomato juice
1 tablespoon plain flour
3 tablespoons port wine
spice bag
1 bay leaf
3 sprigs thyme
4 sprigs parsley (including stalks)
1 stalk celery, with leaves
2 whole green onions
To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
(Equivalent dry herbs may be substituted).
Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
Remove from heat.
Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
Bring to the boil.
Puree.
Mix the flour and port together and add to the soup.
Simmer for 5 minutes before serving.
Bannock Bread Recipe
Ingredients:
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
/2 cup Crisco(You could use bear grease or oolichan grease)
1/2 cup water to make a thick dough
Additional shortening to grease the pan
Directions:Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes. You can do this in much less time with a powerful electric mixer such as a KitchenAid. Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.
SUNDAY 16 NOVEMBER
Vegan Quinoa Salad
Ingredients:
1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt
1 cup snow peas, shell peas, celery, or green beans
1 - 2 small carrots, peeled and sliced thin
1/2 green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley, cilantro, or basil
1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
Dressing:
2 Tblsp freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp salt
Fresh ground pepper
Options: Chopped scallions, minced fresh or dried ginger, dried unsweetened cranberries, Greek olives, minced jalapeno pepper, fresh mint, a pinch of cayenne, garlic powder, feta cheese
Directions
The quinoa can be made ahead of time and refrigerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with the water, salt and oil
Bring to a boil
Turn the heat down to very low, cover and cook for 15 minutes
Remove from heat and allow to sit five minutes with lid on
Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools quickly.
Steam the carrots and green veg for 5 minutes, rinse in cold water
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill
Helpful Quinoa Hints:
Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
A tight fitting lid is essential for even cooking
Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
Because of it's high protein content, quinoa is a satisfying meal with a few nuts and veggies added (see recipes below)
Sunday, October 12, 2008
Menu plan just for one week
My Mom is getting ready to visit so I'm only planning up to Sunday.
MONDAY
Southwest Pasta Salad
Ingredients
1 - 8oz box of Wheat Pasta - Eden Foods small vegetable shells, organic (or equivalent - Image shows it made with multigrain penne)
1 - 15 oz can Publix GreenWise Organic Whole Kernel Corn (or equivalent)
1 - 15 oz can of Publix GreenWise Organic Black Beans (or equivalent)
1 cup Salsa (organic)
I cup shredded, low fat cheddar cheese
1 cup diced organic green pepper (bell pepper)
Optional: add garlic powder, black pepper, or cayenne pepper to taste (in any combination) Nutritional Info
Fat: 3.3g
Carbohydrates: 45.6g
Calories:267.8
Protein: 14.2g
Prepare pasta according to package directions. Drain, rinse and put into large bowl.Drain and reserve the liquids from the canned corn and black beans.Combine all ingredients with the cooked pasta in a large bowl and mix well. Add small amounts of the reserved canned liquids if desired. Serve immediately or cover and refrigerate. Serve cool or at room temperature. Serves 8 as main course, or up to 16 as side dish.Number of Servings: 8
TUESDAY
Use up leftovers in freezer or in fridge
WEDNESDAY
Beef hamburger helper. (Use up that horrible stuff!)
THURSDAY
Use up more leftovers
FRIDAY
Mediterranean Chicken with Roesmary Orzo
Ingredients
1 lb Chicken Breast, no skin,
2 cloves Garlic
1 can (14.5 oz) Campbell's low sodium chicken broth.
5 (1/2) cup Water
1 tsp (or more to taste) dried Rosemary (or 1 Tbsp fresh)
1 tsp (or more to taste) Italian Seasoning.
5 tsp Salt
1.5 cup (2 med) Zucchini, sliced and quartered
3 Plum Tomatoes or 1.5 cups Red Ripe Tomatoes
1 medium Bell Pepper (any color)
8 oz (1 1/3 cups) Orzo, Barilla, uncooked
Nutritional Info
Fat: 2.8g
Carbohydrates: 50.0g
Calories:363.6
Protein: 35.5g
Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry about 5 minutes or until brown.Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed. (I usually taste it about now to make sure there is enough spice for me.)Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.Makes 4 servings.Number of Servings: 4
Recipe submitted by SparkPeople user GENIETEST.
SATURDAY
Hamburger/cheeseburger with fries and grilled zuchinni
SUNDAY
Honey Bourbon Pork Tenderloin
This tenderloin is marinated and slow roasted over low heat. Make sure to boil the marinade and also thicken it with flour to make a delicious gravy.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
3 12-ounce pork tenderloins
1 cup water
1/2 cup onion, chopped
1/2 cup lemon juice
1/2 cup bourbon
1/4 cup honey
1/4 cup soy sauce
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon ginger root, minced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation:Combine onion, lemon juice, bourbon, honey, soy sauce, ginger, garlic and olive oil. Mix well. Place tenderloins in a resealable bag and pour marinade over. Seal and turn to coat. Let sit for 30 minutes. Preheat grill. Remove tenderloins from marinade and pour marinade into a saucepan. Season pork with salt and pepper and grill over a low fire for about 30 minutes or until done. Meanwhile add water and flour to marinade and bring to a boil. Reduce heat and simmer until thickened. When the tenderloin is done remove from grill and cut into 1/2 inch slices. Serve with sauce poured over top.
Serve with asparagus & wild rice.
MONDAY
Southwest Pasta Salad
Ingredients
1 - 8oz box of Wheat Pasta - Eden Foods small vegetable shells, organic (or equivalent - Image shows it made with multigrain penne)
1 - 15 oz can Publix GreenWise Organic Whole Kernel Corn (or equivalent)
1 - 15 oz can of Publix GreenWise Organic Black Beans (or equivalent)
1 cup Salsa (organic)
I cup shredded, low fat cheddar cheese
1 cup diced organic green pepper (bell pepper)
Optional: add garlic powder, black pepper, or cayenne pepper to taste (in any combination) Nutritional Info
Fat: 3.3g
Carbohydrates: 45.6g
Calories:267.8
Protein: 14.2g
Prepare pasta according to package directions. Drain, rinse and put into large bowl.Drain and reserve the liquids from the canned corn and black beans.Combine all ingredients with the cooked pasta in a large bowl and mix well. Add small amounts of the reserved canned liquids if desired. Serve immediately or cover and refrigerate. Serve cool or at room temperature. Serves 8 as main course, or up to 16 as side dish.Number of Servings: 8
TUESDAY
Use up leftovers in freezer or in fridge
WEDNESDAY
Beef hamburger helper. (Use up that horrible stuff!)
THURSDAY
Use up more leftovers
FRIDAY
Mediterranean Chicken with Roesmary Orzo
Ingredients
1 lb Chicken Breast, no skin,
2 cloves Garlic
1 can (14.5 oz) Campbell's low sodium chicken broth.
5 (1/2) cup Water
1 tsp (or more to taste) dried Rosemary (or 1 Tbsp fresh)
1 tsp (or more to taste) Italian Seasoning.
5 tsp Salt
1.5 cup (2 med) Zucchini, sliced and quartered
3 Plum Tomatoes or 1.5 cups Red Ripe Tomatoes
1 medium Bell Pepper (any color)
8 oz (1 1/3 cups) Orzo, Barilla, uncooked
Nutritional Info
Fat: 2.8g
Carbohydrates: 50.0g
Calories:363.6
Protein: 35.5g
Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry about 5 minutes or until brown.Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed. (I usually taste it about now to make sure there is enough spice for me.)Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.Makes 4 servings.Number of Servings: 4
Recipe submitted by SparkPeople user GENIETEST.
SATURDAY
Hamburger/cheeseburger with fries and grilled zuchinni
SUNDAY
Honey Bourbon Pork Tenderloin
This tenderloin is marinated and slow roasted over low heat. Make sure to boil the marinade and also thicken it with flour to make a delicious gravy.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
3 12-ounce pork tenderloins
1 cup water
1/2 cup onion, chopped
1/2 cup lemon juice
1/2 cup bourbon
1/4 cup honey
1/4 cup soy sauce
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon ginger root, minced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation:Combine onion, lemon juice, bourbon, honey, soy sauce, ginger, garlic and olive oil. Mix well. Place tenderloins in a resealable bag and pour marinade over. Seal and turn to coat. Let sit for 30 minutes. Preheat grill. Remove tenderloins from marinade and pour marinade into a saucepan. Season pork with salt and pepper and grill over a low fire for about 30 minutes or until done. Meanwhile add water and flour to marinade and bring to a boil. Reduce heat and simmer until thickened. When the tenderloin is done remove from grill and cut into 1/2 inch slices. Serve with sauce poured over top.
Serve with asparagus & wild rice.
Friday, August 15, 2008
Menu Plan for the Week
SATURDAY
Cheeseburgers with leftover quinoa salad and steamed veggies
SUNDAY
Rotisserie chicken with mashed potatoes & gravy; brussel sprouts
MONDAY
Barbeque ribs, Classic Macaroni salad and corn on the cob
Classic Macaroni Salad
This macaroni salad is made with hard-cooked eggs, chopped vegetables, and a seasoned mayonnaise dressing. Scroll down to see more macaroni salad recipes.
Ingredients:
2 cups cooked macaroni, drained, rinsed, cooled
2 hard-cooked eggs, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste
Preparation:Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving. Makes about 4 sevings of macaroni salad.
TUESDAY
Italian-Style Quinoa-Stuffed Sole
Submitted by: Torli
Prep Time: 20 MinutesCook Time: 23 Minutes
Ready In: 1 Hour 3 MinutesYields: 2 servings
"Delicate sole is wrapped around spiced quinoa for a tender and filling dish."
INGREDIENTS:
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets
2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
DIRECTIONS:
1. Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3. Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4. Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
Serve with asparagus and brown rice
WEDNESDAY
California Avocado Fettuccine
Ingredients
1/3 tsp olive oil
1/6 Cup diced green peppers
1/16 Cup white wine vinegar
1/12 Cup chopped fresh basil
7/32 Cup sundried tomatoes, diced
1/12 Cup chopped green onion1
/6 ripe Fresh California Avocado, diced
1/6 Pound dried fettuccine
Nutritional Info
Fat: 5.6g
Carbohydrates: 53.4g
Calories:300.8
Protein: 10.7g
In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.Toss ingredients together well so they are evenly coated with the oil and vinegar.Cook pasta in boiling water for 6 minutes or until "al dente."Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta. Number of Servings: 2
Serve with whole wheat rolls
THURSDAY
Scallops Mascarpone
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 3 servings
"Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce."
INGREDIENTS:
1/2 (16 ounce) package medium seashell pasta
3 tablespoons butter
1-1/2 teaspoons olive oil
1-1/2 teaspoons chopped fresh parsley
1/2 clove garlic, chopped
1/2 (10 ounce) package sliced
fresh button mushrooms
1/2 bunch asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
1/4 teaspoon onion powder
1/2 pound scallops, rinsed and patted dry
2 tablespoons milk
1/2 (8 ounce) container mascarpone cheese
1 tablespoon butter
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
2. Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
3. Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
FRIDAY
Dinner at Aloha BBQ
SATURDAY
Matambre - Argentine Rolled, Stuffed Flank Steak Recipe
by Mimi Bobeck
7 hours 6 hours prep
SERVES 10
2 (2 lb) flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1-3 cup cold water
THE STUFFING
1/2 lb fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375°F for one hour.
To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above
Serve with wild rice and sauteed carrots
SUNDAY
Grilled turkey breast
Refreshing Summer Orzo Salad
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 4 servings
"This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken."
INGREDIENTS:
2 cups chicken broth
1/2 (16 ounce) package orzo pasta
2-1/4 teaspoons butter
2 tablespoons extra-virgin olive oil
3/4 teaspoon minced garlic
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1/2 cup pine nuts
1/2 cup pitted kalamata olives
1/2 (2 ounce) jar capers, with liquid
6 ounces basil-flavored feta cheese
1/2 (10 ounce) bag fresh spinach leaves, chopped
1-1/2 teaspoons lemon juice
DIRECTIONS:
1. Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
3. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.
MONDAY
Chicken stir fry with jasmine rice.
TUESDAY
Tom Ka Gai Soup
Thai Sticky Rice With Mangoes
A traditional Thai dessert often sold on street corners when mangoes are in season. Preparation time includes soaking time for rice.
SERVES 2 -3
Ingredients
1 large mango, very ripe
1 cup glutinous rice
1 cup coconut milk
1 tablespoon unbleached cane sugar
1 dash salt
sesame seed (optional)
Directions
1Rinse and soak glutinous rice for a minimum of 4 hours.
2Using a traditional Thai rice steamer boil water in metal basin.
3Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
4Set timer for 25 minutes.
5Meanwhile, peel and slice mangoes vertically off of the central pit.
6Cut widthwise into several pieces.
7Set aside.
8In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
9Reserve a scant 1/4 cup of the milk mixture.
10When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
11Allow to sit for no longer than 5 minutes.
12Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.
WEDNESDAY
Mango, Avocado and Black Bean Salad.
Serve with baked tortillas.
THURSDAY
BAKED HALIBUT WITH PARMESAN BREAD CRUMBS
Ingredients
6 halibut steaks, 1 inch thick (6 oz. each)
Salt to taste
Freshly ground black pepper to taste
1/2 c. dry bread crumbs
2 cloves garlic, minced
1/4 c. olive oil
1/4 c. Parmesan cheese
1/8 tsp. dried thyme, crumbled
Lemon wedges
Nutritional Info
Fat: 6.8g
Carbohydrates: 8.0g
Calories:295.9
Protein: 48.5g
Place steaks in an oiled shallow baking pan. Sprinkle with salt and pepper. Combine bread crumbs, garlic, oil, cheese and thyme to a thick paste and pat onto surface of steaks. Bake in a preheated 450 degree oven for 14 minutes per inch of thickness of fish or until fish is not longer translucent when tested with a fork. Garnish with lemon wedges and serve.
Serve with brown rice and broccoli.
FRIDAY
T-bone steaks; brown rice; and cauliflower
SATURDAY
ELEGANT BEEF WELLINGTON
Printed from COOKS.COM
1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish
About 2 hours before serving:
1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.
Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.
5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
7. Prepare Bordelaise Sauce.
8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.
Makes 10 servings.
BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
CHICKEN LIVER PATE' (Since there is no way I can find duck or goose pate here!!)
2 or 3 chicken livers
1 sm. onion, chopped up good
1 hard boiled egg
2 tbsp. chicken fat or butter
Salt, pepper and garlic powder to taste
Fry chicken livers with onions in the chicken fat. Mince the hard boiled egg, add chicken livers and onions chopped very fine. (I use a potato masher or put in the blender). Add butter, salt and pepper and garlic powder. Blend into a smooth paste
YORKSHIRE PUDDING
3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil
Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.
When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.
Serves 6.
Buttered Broccoli With Almonds
The delicious crunch of almonds makes broccoli into some thing quite special. Broccoli does not keep well, so buy it as fresh as possible, without any signs of yellowing. Beware of overcooking it — some crispness should be retained.
An easy and appetising way with broccoli, to serve as anaccompaniment with meat or fish.
SERVES 4
700 g (1 1/2 lb) broccoli florets, trimmed
salt and pepper
25 g (l oz) butter
50 g (2 oz) flaked almonds
juice of 1/2 lemon
1. Cook the broccoli in boiling salted water for 10 - 15 minutes, until just tender.
2. Meanwhile, melt the butter in a small saucepan and cook the almonds over a gentle heat until golden brown. Stir in the lemon juice and season with pepper to taste.
3. Drain the broccoli well, then toss with the almonds and butter. Serve at once.
Cheeseburgers with leftover quinoa salad and steamed veggies
SUNDAY
Rotisserie chicken with mashed potatoes & gravy; brussel sprouts
MONDAY
Barbeque ribs, Classic Macaroni salad and corn on the cob
Classic Macaroni Salad
This macaroni salad is made with hard-cooked eggs, chopped vegetables, and a seasoned mayonnaise dressing. Scroll down to see more macaroni salad recipes.
Ingredients:
2 cups cooked macaroni, drained, rinsed, cooled
2 hard-cooked eggs, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste
Preparation:Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving. Makes about 4 sevings of macaroni salad.
TUESDAY
Italian-Style Quinoa-Stuffed Sole
Submitted by: Torli
Prep Time: 20 MinutesCook Time: 23 Minutes
Ready In: 1 Hour 3 MinutesYields: 2 servings
"Delicate sole is wrapped around spiced quinoa for a tender and filling dish."
INGREDIENTS:
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets
2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
DIRECTIONS:
1. Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3. Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4. Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
Serve with asparagus and brown rice
WEDNESDAY
California Avocado Fettuccine
Ingredients
1/3 tsp olive oil
1/6 Cup diced green peppers
1/16 Cup white wine vinegar
1/12 Cup chopped fresh basil
7/32 Cup sundried tomatoes, diced
1/12 Cup chopped green onion1
/6 ripe Fresh California Avocado, diced
1/6 Pound dried fettuccine
Nutritional Info
Fat: 5.6g
Carbohydrates: 53.4g
Calories:300.8
Protein: 10.7g
In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.Toss ingredients together well so they are evenly coated with the oil and vinegar.Cook pasta in boiling water for 6 minutes or until "al dente."Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta. Number of Servings: 2
Serve with whole wheat rolls
THURSDAY
Scallops Mascarpone
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 3 servings
"Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce."
INGREDIENTS:
1/2 (16 ounce) package medium seashell pasta
3 tablespoons butter
1-1/2 teaspoons olive oil
1-1/2 teaspoons chopped fresh parsley
1/2 clove garlic, chopped
1/2 (10 ounce) package sliced
fresh button mushrooms
1/2 bunch asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
1/4 teaspoon onion powder
1/2 pound scallops, rinsed and patted dry
2 tablespoons milk
1/2 (8 ounce) container mascarpone cheese
1 tablespoon butter
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
2. Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
3. Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
FRIDAY
Dinner at Aloha BBQ
SATURDAY
Matambre - Argentine Rolled, Stuffed Flank Steak Recipe
by Mimi Bobeck
7 hours 6 hours prep
SERVES 10
2 (2 lb) flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1-3 cup cold water
THE STUFFING
1/2 lb fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375°F for one hour.
To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above
Serve with wild rice and sauteed carrots
SUNDAY
Grilled turkey breast
Refreshing Summer Orzo Salad
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 4 servings
"This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken."
INGREDIENTS:
2 cups chicken broth
1/2 (16 ounce) package orzo pasta
2-1/4 teaspoons butter
2 tablespoons extra-virgin olive oil
3/4 teaspoon minced garlic
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1/2 cup pine nuts
1/2 cup pitted kalamata olives
1/2 (2 ounce) jar capers, with liquid
6 ounces basil-flavored feta cheese
1/2 (10 ounce) bag fresh spinach leaves, chopped
1-1/2 teaspoons lemon juice
DIRECTIONS:
1. Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
3. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.
MONDAY
Chicken stir fry with jasmine rice.
TUESDAY
Tom Ka Gai Soup
Thai Sticky Rice With Mangoes
A traditional Thai dessert often sold on street corners when mangoes are in season. Preparation time includes soaking time for rice.
SERVES 2 -3
Ingredients
1 large mango, very ripe
1 cup glutinous rice
1 cup coconut milk
1 tablespoon unbleached cane sugar
1 dash salt
sesame seed (optional)
Directions
1Rinse and soak glutinous rice for a minimum of 4 hours.
2Using a traditional Thai rice steamer boil water in metal basin.
3Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
4Set timer for 25 minutes.
5Meanwhile, peel and slice mangoes vertically off of the central pit.
6Cut widthwise into several pieces.
7Set aside.
8In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
9Reserve a scant 1/4 cup of the milk mixture.
10When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
11Allow to sit for no longer than 5 minutes.
12Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.
WEDNESDAY
Mango, Avocado and Black Bean Salad.
Serve with baked tortillas.
THURSDAY
BAKED HALIBUT WITH PARMESAN BREAD CRUMBS
Ingredients
6 halibut steaks, 1 inch thick (6 oz. each)
Salt to taste
Freshly ground black pepper to taste
1/2 c. dry bread crumbs
2 cloves garlic, minced
1/4 c. olive oil
1/4 c. Parmesan cheese
1/8 tsp. dried thyme, crumbled
Lemon wedges
Nutritional Info
Fat: 6.8g
Carbohydrates: 8.0g
Calories:295.9
Protein: 48.5g
Place steaks in an oiled shallow baking pan. Sprinkle with salt and pepper. Combine bread crumbs, garlic, oil, cheese and thyme to a thick paste and pat onto surface of steaks. Bake in a preheated 450 degree oven for 14 minutes per inch of thickness of fish or until fish is not longer translucent when tested with a fork. Garnish with lemon wedges and serve.
Serve with brown rice and broccoli.
FRIDAY
T-bone steaks; brown rice; and cauliflower
SATURDAY
ELEGANT BEEF WELLINGTON
Printed from COOKS.COM
1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish
About 2 hours before serving:
1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.
Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.
5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
7. Prepare Bordelaise Sauce.
8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.
Makes 10 servings.
BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
CHICKEN LIVER PATE' (Since there is no way I can find duck or goose pate here!!)
2 or 3 chicken livers
1 sm. onion, chopped up good
1 hard boiled egg
2 tbsp. chicken fat or butter
Salt, pepper and garlic powder to taste
Fry chicken livers with onions in the chicken fat. Mince the hard boiled egg, add chicken livers and onions chopped very fine. (I use a potato masher or put in the blender). Add butter, salt and pepper and garlic powder. Blend into a smooth paste
YORKSHIRE PUDDING
3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil
Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.
When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.
Serves 6.
Buttered Broccoli With Almonds
The delicious crunch of almonds makes broccoli into some thing quite special. Broccoli does not keep well, so buy it as fresh as possible, without any signs of yellowing. Beware of overcooking it — some crispness should be retained.
An easy and appetising way with broccoli, to serve as anaccompaniment with meat or fish.
SERVES 4
700 g (1 1/2 lb) broccoli florets, trimmed
salt and pepper
25 g (l oz) butter
50 g (2 oz) flaked almonds
juice of 1/2 lemon
1. Cook the broccoli in boiling salted water for 10 - 15 minutes, until just tender.
2. Meanwhile, melt the butter in a small saucepan and cook the almonds over a gentle heat until golden brown. Stir in the lemon juice and season with pepper to taste.
3. Drain the broccoli well, then toss with the almonds and butter. Serve at once.
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