Saturday, 20 February
TURKEY SCALLOPINI
1 lb. turkey breast, sliced, 8 slices
4 tbsp. white wine or 2 tbsp. lemon juice
1 egg
1 tbsp. water
1/2 c. dry bread crumbs
1 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. chopped parsley
Olive oil
8 slices ripe tomato
1 avocado, sliced
8 thin slices Fontina or Cheddar cheese
Pound turkey slices between two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 minutes to 1 hour. Beat egg lightly with water. Combine bread crumbs with flour, salt, paprika and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour. In a large skillet, heat 2 tablespoons olive oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan. Place tomato and avocado on each turkey scallopini, then top with cheese. Place under broiler until cheese melts. Arrange on platter or individual plates, allowing two slices per person.
Artichoke Gratinata
Ingredients
nocoupons
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
Saturday, February 13, 2010
Grilled Fish Tacos with Chipotle-Lime Dressing
Friday, 19 February
Grilled Fish Tacos with chipotle lime dressing
Ingredients
Marinade
2 tablespoons and 2 teaspoons extra virgin olive oil
1 tablespoon and 1 teaspoon distilled white vinegar
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1 teaspoon honey
1-1/3 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
3/4 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon ground black pepper
3/4 teaspoon hot pepper sauce, or to taste
11 ounces tilapia fillets, cut into chunks
Dressing
2/3 (8 ounce) container light sour cream
1/3 cup adobo sauce from chipotle peppers
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings
2/3 (10 ounce) package tortillas
2 ripe tomatoes, seeded and diced
2/3 bunch cilantro, chopped
2/3 small head cabbage, cored and shredded
1-1/3 limes, cut in wedges
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1.To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4.Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5.Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Grilled Fish Tacos with chipotle lime dressing
Ingredients
Marinade
2 tablespoons and 2 teaspoons extra virgin olive oil
1 tablespoon and 1 teaspoon distilled white vinegar
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1 teaspoon honey
1-1/3 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
3/4 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon ground black pepper
3/4 teaspoon hot pepper sauce, or to taste
11 ounces tilapia fillets, cut into chunks
Dressing
2/3 (8 ounce) container light sour cream
1/3 cup adobo sauce from chipotle peppers
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings
2/3 (10 ounce) package tortillas
2 ripe tomatoes, seeded and diced
2/3 bunch cilantro, chopped
2/3 small head cabbage, cored and shredded
1-1/3 limes, cut in wedges
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1.To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4.Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5.Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Orange-ginger Chicken with sauteed snow peas
Thursday, 18 February
Orange ginger chicken
Ingredients
•6 Chicken Breasts
•1 Tbs. finely shredded Orange Peel
•1 C Orange Juice
•1 C dry White Wine, divided
•6 Tbs. Honey, divided
•4 Tbs. grated fresh ginger, divided
•1 Tbs. Olive Oil
•1/4 C Chicken Broth
•1 Tbs. Soy Sauce
•3 C hot Cooked Rice
Directions
1.Trim excess fat from chicken and score skin. (I prefer to use skinless chicken.)
2.Place chicken in a self-sealing plastic bag and set in a bowl.
3.For marinade, combine orange peel, orange juice, half the wine, 4 Tbs. of the honey, and 3 tsp. of the ginger. Pour over chicken and seal bag. Refrigerate 4 to 24 hours, turning occasionally.
4.Remove breasts and transfer marinade to a large saucepan.
5.Add remaining wine and bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes, or until reduced to one-fourth cup (watch carefully as mixture may foam over.)
6.Meanwhile, brown chicken breasts in olive oil, turning once.
7.Transfer breasts, skin side up, to a baking dish.
8.Roast uncovered at 400 degrees for 15 minutes, or until an instant-read thermometer registers 170 degrees.
9.Add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to a boil. Boil gently, uncovered, about 15 minutes, or until reduced to two-thirds cup, stirring frequently.
10.Season to taste.
11.To serve, arrange chicken on a bed of rice. Spoon sauce over the top
Orange ginger chicken
Ingredients
•6 Chicken Breasts
•1 Tbs. finely shredded Orange Peel
•1 C Orange Juice
•1 C dry White Wine, divided
•6 Tbs. Honey, divided
•4 Tbs. grated fresh ginger, divided
•1 Tbs. Olive Oil
•1/4 C Chicken Broth
•1 Tbs. Soy Sauce
•3 C hot Cooked Rice
Directions
1.Trim excess fat from chicken and score skin. (I prefer to use skinless chicken.)
2.Place chicken in a self-sealing plastic bag and set in a bowl.
3.For marinade, combine orange peel, orange juice, half the wine, 4 Tbs. of the honey, and 3 tsp. of the ginger. Pour over chicken and seal bag. Refrigerate 4 to 24 hours, turning occasionally.
4.Remove breasts and transfer marinade to a large saucepan.
5.Add remaining wine and bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes, or until reduced to one-fourth cup (watch carefully as mixture may foam over.)
6.Meanwhile, brown chicken breasts in olive oil, turning once.
7.Transfer breasts, skin side up, to a baking dish.
8.Roast uncovered at 400 degrees for 15 minutes, or until an instant-read thermometer registers 170 degrees.
9.Add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to a boil. Boil gently, uncovered, about 15 minutes, or until reduced to two-thirds cup, stirring frequently.
10.Season to taste.
11.To serve, arrange chicken on a bed of rice. Spoon sauce over the top
Baked Spaghetti Florentine with artisan bread
Wednesday, 17 February
Baked Spaghetti Florentine
1 large egg, beaten
2 teaspoons minced dried onion
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
Freshly ground pepper to taste
2 cups (16-ounces) shredded Monterey Jack cheese
1(10-ounce) package frozen spinach, thawed and squeezed dry
4 ounces spaghetti, cooked and drained
4 tablespoons freshly grated Parmesan cheese
Preheat oven to 350*F (175*C). Lightly grease a 10 x 6 x 2-inch baking dish. Set aside.
In a large bowl, combine egg, onion, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.
Add the spinach and cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan.
Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.
Makes 2 to 4 servings.
Baked Spaghetti Florentine
1 large egg, beaten
2 teaspoons minced dried onion
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
Freshly ground pepper to taste
2 cups (16-ounces) shredded Monterey Jack cheese
1(10-ounce) package frozen spinach, thawed and squeezed dry
4 ounces spaghetti, cooked and drained
4 tablespoons freshly grated Parmesan cheese
Preheat oven to 350*F (175*C). Lightly grease a 10 x 6 x 2-inch baking dish. Set aside.
In a large bowl, combine egg, onion, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.
Add the spinach and cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan.
Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.
Makes 2 to 4 servings.
Stuffed Green Peppers
Tuesday, 16 February
Stuffed Green Peppers
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Servings: 2
"Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup."
Ingredients:
2 green bell peppers
salt to taste
5 ounces ground beef
1 tablespoon and 2-1/4 teaspoons
chopped onion
salt and pepper to taste
1/3 (14.5 ounce) can whole peeled tomatoes, chopped
1/4 teaspoon Worcestershire sauce
2 tablespoons and 2 teaspoons uncooked rice
2 tablespoons and 2 teaspoons water
1/3 cup shredded Cheddar cheese
2/3 (10.75 ounce) can condensed tomato soup
water as needed
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly
Stuffed Green Peppers
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Servings: 2
"Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup."
Ingredients:
2 green bell peppers
salt to taste
5 ounces ground beef
1 tablespoon and 2-1/4 teaspoons
chopped onion
salt and pepper to taste
1/3 (14.5 ounce) can whole peeled tomatoes, chopped
1/4 teaspoon Worcestershire sauce
2 tablespoons and 2 teaspoons uncooked rice
2 tablespoons and 2 teaspoons water
1/3 cup shredded Cheddar cheese
2/3 (10.75 ounce) can condensed tomato soup
water as needed
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly
Curry Roasted Shrimp with oranges with coconut rice
Monday, 15 February
Curry Roasted Shrimp with oranges
2 large seedless oranges
1/2 tsp kosher salt, divided
1 1/2 lbs shrimp, peeled and deveined
1 tbsp extra virgin olive oil
1 tbsp curry powder, preferably Madras
1/2 tsp freshly ground pepper
Preparation
1.Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
2.Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Curry Roasted Shrimp with oranges
2 large seedless oranges
1/2 tsp kosher salt, divided
1 1/2 lbs shrimp, peeled and deveined
1 tbsp extra virgin olive oil
1 tbsp curry powder, preferably Madras
1/2 tsp freshly ground pepper
Preparation
1.Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
2.Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Sunday, February 7, 2010
Delicious Lengua Tacos with frijoles refritos and mexican rice
Sunday, 14 February
Delicious Beef Tongue Tacos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes Ready In: 8 Hours 30 Minutes
Servings: 20
"This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!"
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 (10 ounce) packages corn tortillas
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve.
Delicious Beef Tongue Tacos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes Ready In: 8 Hours 30 Minutes
Servings: 20
"This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!"
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 (10 ounce) packages corn tortillas
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve.
Saturday, February 6, 2010
Black beans and rice with Sauteed Chayote with Garlic and Herbs
Saturday, 13 February
Black Beans with Rice
Recipe for black beans includes garlic bell peppers, onions, bay leaf, vinegar, sugar, and hot cooked white rice.
Cook Time: 4 hours
Ingredients:
•1 pound black beans, rinsed and picked over, soaked overnight
•1 quart cold water, or to cover beans
•6 cloves garlic, minced
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•2 cups finely chopped onion
•2/3 cup olive oil
•2 bay leaves
•1 teaspoon salt
•1 tablespoon vinegar
•1 tablespoon sugar
•cooked white rice
Preparation:
Rinse beans. Cover with cold water and boil for 1 hour. Add garlic, bell peppers, chopped onion, olive oil, and bay leaves. Cook slowly 3 hours; add salt. Cook for 1 hour longer, or until beans begin to thicken. Add vinegar, and sugar just before serving. Serve with hot cooked rice.
Serves 8.
Sauteed Chayote with Garlic and Herbs
Bon Appétit May 2006
Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.
Yield: Makes 6 servings
2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
Black Beans with Rice
Recipe for black beans includes garlic bell peppers, onions, bay leaf, vinegar, sugar, and hot cooked white rice.
Cook Time: 4 hours
Ingredients:
•1 pound black beans, rinsed and picked over, soaked overnight
•1 quart cold water, or to cover beans
•6 cloves garlic, minced
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•2 cups finely chopped onion
•2/3 cup olive oil
•2 bay leaves
•1 teaspoon salt
•1 tablespoon vinegar
•1 tablespoon sugar
•cooked white rice
Preparation:
Rinse beans. Cover with cold water and boil for 1 hour. Add garlic, bell peppers, chopped onion, olive oil, and bay leaves. Cook slowly 3 hours; add salt. Cook for 1 hour longer, or until beans begin to thicken. Add vinegar, and sugar just before serving. Serve with hot cooked rice.
Serves 8.
Sauteed Chayote with Garlic and Herbs
Bon Appétit May 2006
Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.
Yield: Makes 6 servings
2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
Awesome Honey Pecan Pork Chops with Rutabaga in cheese sauce
Friday, 12 February
Honey Pecan Pork Chops
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Servings: 4
"A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key."
Ingredients:
1 1/4 pounds boneless pork loin, pounded
thin
1/2 cup all-purpose flour for coating
salt and pepper to taste 2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions:
1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Rutabaga with Cheese Sauce
Cooked rutabaga is baked with a cheese sauce and bread crumbs.
Cook Time: 20 minutes
Ingredients:
•1/4 cup melted butter
•1/4 cup all-purpose flour
•2 cups milk
•1 cup shredded Cheddar cheese
•salt and pepper
•1 large rutabaga, diced and cooked (4 to 5 cups diced)
•1/2 cup soft bread crumbs tossed with 1 tablespoon butter
Preparation:
Melt butter in a saucepan over low heat; stir in flour. Continue to cook and stir until smooth; gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Place rutabaga in a shallow, lightly buttered baking dish; pour sauce over rutabaga. Sprinkle with buttered bread crumbs. Bake at 400° for 15 to 20 minutes. Serves 6.
Honey Pecan Pork Chops
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Servings: 4
"A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key."
Ingredients:
1 1/4 pounds boneless pork loin, pounded
thin
1/2 cup all-purpose flour for coating
salt and pepper to taste 2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions:
1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Rutabaga with Cheese Sauce
Cooked rutabaga is baked with a cheese sauce and bread crumbs.
Cook Time: 20 minutes
Ingredients:
•1/4 cup melted butter
•1/4 cup all-purpose flour
•2 cups milk
•1 cup shredded Cheddar cheese
•salt and pepper
•1 large rutabaga, diced and cooked (4 to 5 cups diced)
•1/2 cup soft bread crumbs tossed with 1 tablespoon butter
Preparation:
Melt butter in a saucepan over low heat; stir in flour. Continue to cook and stir until smooth; gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Place rutabaga in a shallow, lightly buttered baking dish; pour sauce over rutabaga. Sprinkle with buttered bread crumbs. Bake at 400° for 15 to 20 minutes. Serves 6.
Herbed Artichoke Chicken & Swiss Chard With Caramelized Onions and Pine Nuts
Thursday, 11 February
Herbed Artichoke Chicken-Crockpot
Yield: 6 Servings
Main Ingredient: Poultry-Other
Cuisine: Italian
1 1/2 pound Boneless, skinless chicken breast 3 tablespoon Quick-cooking tapioca
1 can (14 oz) Tomatoes drained and diced 2 teaspoon Curry powder
1 can (14 oz) Artichoke hearts in water drained 1 tablespoon Fresh Italian parsley chopped
1 small Onion chopped 1 teaspoon Dried basil
1/2 cup Kalamata olives pitted and sliced 1 teaspoon Dried thyme
1 cup Fat free chicken broth 1/2 teaspoon Salt
1/4 cup Dry white wine 1/2 teaspoon Black pepper
Instructions
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the Crock-Pot. Mix thoroughly.
2. Cover; cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours or until chicken is no longer pink in the center.
Swiss Chard With Caramelized Onions and Pine Nuts
Ingredients:
Start to finish: 45 minutes (15 minutes active)
Servings: 4
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Ground black pepper, to taste
Instructions:
In a large deep skillet or Dutch oven, toast the pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.
Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches long. Tear the leaves into 2-inch pieces.
Add the stalks and golden raisins to the caramelized onions and cook, stirring occasionally, until the stalk are tender, 10 to 15 minutes.
Add the leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.
Serve with pasta.
Herbed Artichoke Chicken-Crockpot
Yield: 6 Servings
Main Ingredient: Poultry-Other
Cuisine: Italian
1 1/2 pound Boneless, skinless chicken breast 3 tablespoon Quick-cooking tapioca
1 can (14 oz) Tomatoes drained and diced 2 teaspoon Curry powder
1 can (14 oz) Artichoke hearts in water drained 1 tablespoon Fresh Italian parsley chopped
1 small Onion chopped 1 teaspoon Dried basil
1/2 cup Kalamata olives pitted and sliced 1 teaspoon Dried thyme
1 cup Fat free chicken broth 1/2 teaspoon Salt
1/4 cup Dry white wine 1/2 teaspoon Black pepper
Instructions
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the Crock-Pot. Mix thoroughly.
2. Cover; cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours or until chicken is no longer pink in the center.
Swiss Chard With Caramelized Onions and Pine Nuts
Ingredients:
Start to finish: 45 minutes (15 minutes active)
Servings: 4
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Ground black pepper, to taste
Instructions:
In a large deep skillet or Dutch oven, toast the pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.
Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches long. Tear the leaves into 2-inch pieces.
Add the stalks and golden raisins to the caramelized onions and cook, stirring occasionally, until the stalk are tender, 10 to 15 minutes.
Add the leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.
Serve with pasta.
Butternut Squash With Pecans And Blue Cheese
Wednesday, 10 February
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°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 pan with the oil and strip about 4 stalks of 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 30-45 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.
Serves 6-8
Serve with salad and fresh bread
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°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 pan with the oil and strip about 4 stalks of 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 30-45 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.
Serves 6-8
Serve with salad and fresh bread
Posole
Tuesday, 09 February
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Chicken Biryani with Bhindi Fry
Monday, 07 February
Chicken Biryani
Kanu in Georgia
(This is a North Indian dish made of layered rice and spicy chicken curry. Perfect way to use up leftover chicken and rice!)
1 c leftover chicken (can be cubed, shredded or pulled off the bone)
1 c long grain rice
2 T refined oil
½ c water
2 Medium tomatoes, diced
1 red onion, diced
1 T finely chopped ginger
2 T finely chopped garlic
2 T freshly chopped cilantro
½ tsp salt or to taste
Garam Masala:
1 ½ tsp cumin powder
1 tsp coriander powder
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp red chili powder (may use cayenne), adjust for level of spiciness)
Cook the rice (add 1 tsp salt while cooking) according to package directions, Set aside to cool. (Leftover rice works best in this recipe. But it’s OK as long as the cooked rice has cooled.)
In a hot wok or pan, heat the oil then sauté the onions on high heat until they are golden brown. Add ginger and garlic and sauté on high heat for another minute. Add the tomatoes and cook until the water evaporates and the tomatoes begin to sweat the oil.
Add the Garam masala mixture to the pan and stir fry for a minute to fry the masala. Add the water and chicken and salt to taste and let simmer on low heat for about 3-5 minutes until the water is well blended into the paste.
Preheat over to 300 degrees. In a glass ovenproof dish, layer half of the rice. Next layer half the chicken curry. Repeat layers. Cover with foil and bake for 30 minutes.
Before serving, turn the layers to blend well.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Chicken Biryani
Kanu in Georgia
(This is a North Indian dish made of layered rice and spicy chicken curry. Perfect way to use up leftover chicken and rice!)
1 c leftover chicken (can be cubed, shredded or pulled off the bone)
1 c long grain rice
2 T refined oil
½ c water
2 Medium tomatoes, diced
1 red onion, diced
1 T finely chopped ginger
2 T finely chopped garlic
2 T freshly chopped cilantro
½ tsp salt or to taste
Garam Masala:
1 ½ tsp cumin powder
1 tsp coriander powder
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp red chili powder (may use cayenne), adjust for level of spiciness)
Cook the rice (add 1 tsp salt while cooking) according to package directions, Set aside to cool. (Leftover rice works best in this recipe. But it’s OK as long as the cooked rice has cooled.)
In a hot wok or pan, heat the oil then sauté the onions on high heat until they are golden brown. Add ginger and garlic and sauté on high heat for another minute. Add the tomatoes and cook until the water evaporates and the tomatoes begin to sweat the oil.
Add the Garam masala mixture to the pan and stir fry for a minute to fry the masala. Add the water and chicken and salt to taste and let simmer on low heat for about 3-5 minutes until the water is well blended into the paste.
Preheat over to 300 degrees. In a glass ovenproof dish, layer half of the rice. Next layer half the chicken curry. Repeat layers. Cover with foil and bake for 30 minutes.
Before serving, turn the layers to blend well.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Sunday, November 15, 2009
Shake and bake pork chops with buttered egg noodles and stuffed portabella mushrooms
SUNDAY
Shake and bake pork chops. Follow box instructions.
Cook noodles until tender. Drain. Melt gourmet lemon dill butter in pan. Toss pasta until fully covered.
Stuffed Portabella mushrooms
Ingredients
2 mid sized portabella mushrooms
feta cheese
bread crumbs
Olive oil
Garlic
Rosemary, basil and oregano
Wash mushrooms carefully. In a mid sized bowl break up feta cheese. To this add basil, oregano, rosemary and chopped garlic.
Mix in the olive oil until a doughy mass is formed. Add bread crumbs until it firms up. Stuff about a tsp of mixture into each mushroom. Bake at 350 degrees until done. Serve hot.
Shake and bake pork chops. Follow box instructions.
Cook noodles until tender. Drain. Melt gourmet lemon dill butter in pan. Toss pasta until fully covered.
Stuffed Portabella mushrooms
Ingredients
2 mid sized portabella mushrooms
feta cheese
bread crumbs
Olive oil
Garlic
Rosemary, basil and oregano
Wash mushrooms carefully. In a mid sized bowl break up feta cheese. To this add basil, oregano, rosemary and chopped garlic.
Mix in the olive oil until a doughy mass is formed. Add bread crumbs until it firms up. Stuff about a tsp of mixture into each mushroom. Bake at 350 degrees until done. Serve hot.
Lemon Mustard Chicken with rice and sauteed broccoli
SATURDAY
2 3 oz chicken breasts
3 tbsp dijon mustard
1/4 cup butter
3 tbsp lemon juice
1/2 tsp salt
1 tsp tarragon
Preheat oven to 375. Place chicken in shallow baking pan. In small saucepan melt butter. Mix in mustard, tarrago, salt and lemon juice. Pour over chicken and bake for 45 minutes or until done. Spoon sauce over chicken before serving.
Serve with white rice and sauteed broccoli and garlic.
2 3 oz chicken breasts
3 tbsp dijon mustard
1/4 cup butter
3 tbsp lemon juice
1/2 tsp salt
1 tsp tarragon
Preheat oven to 375. Place chicken in shallow baking pan. In small saucepan melt butter. Mix in mustard, tarrago, salt and lemon juice. Pour over chicken and bake for 45 minutes or until done. Spoon sauce over chicken before serving.
Serve with white rice and sauteed broccoli and garlic.
Saturday, November 14, 2009
Seared Asian sesame ahi with rice and sauteed zuchinni
FRIDAY
Use Wishbone Asian Sesame dressing as a marinade. Sear with extremely hot pan and saute until no longer pink outside. Serve with rice and zuchini sauteed with olive oil.
Use Wishbone Asian Sesame dressing as a marinade. Sear with extremely hot pan and saute until no longer pink outside. Serve with rice and zuchini sauteed with olive oil.
Microwave Shrimp Barbecue with steamed new potatoes and asparagus
THURSDAY-MOVING DAY
Ingredients
1/2 cup butter
1/2 cup olive oil
1 tbsp soy sauce
juice of 1 lemon
2 bay leaves
1 tbsp black pepper
3/4 cayenne pepper
1/2 tsp paprika
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano
2 lbs unpeeled large shrimp
1 1/2 tsp salt
Combine all ingredients except salt and shrimp in a baking dish approximately 11 x 7 inches. Microwave on high for 2 to 3 minutes or until butter is melted. Add shrimp, mix to coat. Microwave on high for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt.
Serve with new potatoes tossed with melted gourmet rosemary provencal butter and steamed asparagus.
Ingredients
1/2 cup butter
1/2 cup olive oil
1 tbsp soy sauce
juice of 1 lemon
2 bay leaves
1 tbsp black pepper
3/4 cayenne pepper
1/2 tsp paprika
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano
2 lbs unpeeled large shrimp
1 1/2 tsp salt
Combine all ingredients except salt and shrimp in a baking dish approximately 11 x 7 inches. Microwave on high for 2 to 3 minutes or until butter is melted. Add shrimp, mix to coat. Microwave on high for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt.
Serve with new potatoes tossed with melted gourmet rosemary provencal butter and steamed asparagus.
Easy Microwave Italian pork chops with pasta and
WEDNESDAY-MOVING DAY
2 boneless pork loin chops
2 tbs red wine vinegar
2 tbs olive oil
2 garlic cloves
1 tbsp parsley
1 6oz can tomato paste
Mix the tomato paste, olive oil, vinegar, parsley and garlic in a microwave pan.
Put the pork chops in the sauce and turn so they are coated well.
Cover and microwave for 4 to 5 minutes on full power.
Turn the chops over and microwave for another 4 to 5 minutes on full power.
Set aside for 3 minutes. The pork chops will continue to cook in their own heat.
Serve with sauce and grated mozzarella on top.
Serve with pasta
Tomato Mozzarella Salad
1 lb large red tomatoes
2 oz mozzarella cheese, sliced
8 leaves fresh basil
2 tsp olive oil
dash cracked pepper
Slice tomatoes crosswise into 1/2 inch slices. Arrange 2 to 3 slices per plate. Lay mozzarella slices on each tomato. Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over tops and add dash of pepper.
2 boneless pork loin chops
2 tbs red wine vinegar
2 tbs olive oil
2 garlic cloves
1 tbsp parsley
1 6oz can tomato paste
Mix the tomato paste, olive oil, vinegar, parsley and garlic in a microwave pan.
Put the pork chops in the sauce and turn so they are coated well.
Cover and microwave for 4 to 5 minutes on full power.
Turn the chops over and microwave for another 4 to 5 minutes on full power.
Set aside for 3 minutes. The pork chops will continue to cook in their own heat.
Serve with sauce and grated mozzarella on top.
Serve with pasta
Tomato Mozzarella Salad
1 lb large red tomatoes
2 oz mozzarella cheese, sliced
8 leaves fresh basil
2 tsp olive oil
dash cracked pepper
Slice tomatoes crosswise into 1/2 inch slices. Arrange 2 to 3 slices per plate. Lay mozzarella slices on each tomato. Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over tops and add dash of pepper.
Mustard-Crusted Salmon, saffron rice and
TUESDAY-MOVING DAY
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.
Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.
Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.
Soy chicken with pickled ginger soba noodles
Monday
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
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