Monday
Slow cooked Creamy Chicken with noodles and steamed broccoli
Tuesday
Leftover night. Use up corned beef along with noodles. Boiled edamame.
Wednesday
Steakems, steak fries, steamed veggies
Thursday
Butternut squash with salad
Friday
Use up leftover albondigas soup
Sunday, June 28, 2009
Thursday, June 25, 2009
Eggplant Sandwiches
I tried this recipe last night and I just fell in love with it! These types of sandwiches are definetely not to be eaten with your hands. They're messy!
Ingredients:
1 large peeled eggplant
3 leafs of lettuce
1 medium tomato, sliced
3 slices ham
3 slices of mozzarella cheese (I used provolone as I couldn't find any mozzarella. Must've been a shortage here in Fairbanks)
1/4 tbs chicken boullion
2 tbs olive oil
Directions:
Cut off ends of eggplant and cut lengthwise into 6 slices. Sprinkle slice with chicken boullion and grill in hot skillet (I used a George Forman Grill) with olive oil for about 3 minutes on each side, until tender. Arrange 1 eggplant slice on 3 plates and top each slice with 1 slice ham, 1 slice of cheese, 1 leaf lettuce and tomato. Top with remaining slices of eggplant to make sandwiches. Top with grated parmesan cheese. Serve with side salad. Makes 3 sandwiches.
First I used a a teeny tiny eggplant and this still made a somewhat smaller "sandwich" for Nick and then two larger ones for myself. Also I grilled the ham along with the eggplant slices which gave the ham a nice smokey, barbequed flavor. The provolone I think added a nice touch.
Ingredients:
1 large peeled eggplant
3 leafs of lettuce
1 medium tomato, sliced
3 slices ham
3 slices of mozzarella cheese (I used provolone as I couldn't find any mozzarella. Must've been a shortage here in Fairbanks)
1/4 tbs chicken boullion
2 tbs olive oil
Directions:
Cut off ends of eggplant and cut lengthwise into 6 slices. Sprinkle slice with chicken boullion and grill in hot skillet (I used a George Forman Grill) with olive oil for about 3 minutes on each side, until tender. Arrange 1 eggplant slice on 3 plates and top each slice with 1 slice ham, 1 slice of cheese, 1 leaf lettuce and tomato. Top with remaining slices of eggplant to make sandwiches. Top with grated parmesan cheese. Serve with side salad. Makes 3 sandwiches.
First I used a a teeny tiny eggplant and this still made a somewhat smaller "sandwich" for Nick and then two larger ones for myself. Also I grilled the ham along with the eggplant slices which gave the ham a nice smokey, barbequed flavor. The provolone I think added a nice touch.
Saturday, May 30, 2009
Saturday
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Sunday
Grilled Shrimp Salad
Ingredients
1/2 pound large shrimp, peeled and deveined
2 teaspoons olive oil, divided
4 teaspoon kosher salt
4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1 small red onion, thinly sliced
2 ounces crumbled feta cheese
4 cups salad mix
1 jalapeno pepper
1 tsp minced or grated fresh Ginger
Nutritional Info
Fat: 13.6g
Carbohydrates: 10.5g
Calories:222.0
Protein: 14.9g
Instructions:
1. Preheat grill or grill pan to medium-high.
2. Toss shrimp with 2 teaspoons olive oil. Stir in teaspoon salt and teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
3. Dice jalapeno, grate ginger. In a small bowl, whisk together lime juice, honey, jalapeno, ginger, remaining teaspoon salt, and more pepper to taste.
4. In a medium bowl, combine red onion and dressing To serve, place 2 cups salad mix on each plate and the onion mixture; sprinkle with equal amounts of feta, top with about 6 shrimp. Serve immediately.
Number of Servings: 2
Serve with bolillo
Monday
Bratwurst, fried apples and spaetzle
Tuesday
Shrimp and Mango Salad
Prep Time: 20 minutes
Ingredients:
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
Preparation:Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4
Wednesday
Use up Albondigas soup. Serve with bolillo rolls
Thursday
Use up pesto. Serve with pasta and simple salad.
Friday
Avocado and Papaya Salad recipe
Ingredients:
2 large avocados.
1 small papaya fruit.
1 ruby red grapefruit.
1 small head of lettuce.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and black pepper, to taste.
Preparation Instructions:
Peel the avocados and the papaya, then remove the pits and seeds.Cut the fruit into one inch pieces and mix them together in a suitably sized bowl.Using a sharp knife, peel the grapefruit, then segment it, removing the thin membrane from each of the segments.Cut the segments in half then add to the fruit mixture.Wash the lettuce and break into leaves.Place the the leaves on a platter and put the fruit mixture on top of them.Whisk the olive oil, lemon juice, salt and pepper together in a suitably sized bowl to produce the dressing.Drizzle the dressing over the salad.
Serve.
Saturday
Low Fat Asian Crockpot Chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 pound boneless, skinless chicken breasts, cut into pieces
1 tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water
Preparation:Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.
Sunday
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad
dressing, or to taste
Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Sunday
Grilled Shrimp Salad
Ingredients
1/2 pound large shrimp, peeled and deveined
2 teaspoons olive oil, divided
4 teaspoon kosher salt
4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1 small red onion, thinly sliced
2 ounces crumbled feta cheese
4 cups salad mix
1 jalapeno pepper
1 tsp minced or grated fresh Ginger
Nutritional Info
Fat: 13.6g
Carbohydrates: 10.5g
Calories:222.0
Protein: 14.9g
Instructions:
1. Preheat grill or grill pan to medium-high.
2. Toss shrimp with 2 teaspoons olive oil. Stir in teaspoon salt and teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
3. Dice jalapeno, grate ginger. In a small bowl, whisk together lime juice, honey, jalapeno, ginger, remaining teaspoon salt, and more pepper to taste.
4. In a medium bowl, combine red onion and dressing To serve, place 2 cups salad mix on each plate and the onion mixture; sprinkle with equal amounts of feta, top with about 6 shrimp. Serve immediately.
Number of Servings: 2
Serve with bolillo
Monday
Bratwurst, fried apples and spaetzle
Tuesday
Shrimp and Mango Salad
Prep Time: 20 minutes
Ingredients:
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
Preparation:Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4
Wednesday
Use up Albondigas soup. Serve with bolillo rolls
Thursday
Use up pesto. Serve with pasta and simple salad.
Friday
Avocado and Papaya Salad recipe
Ingredients:
2 large avocados.
1 small papaya fruit.
1 ruby red grapefruit.
1 small head of lettuce.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and black pepper, to taste.
Preparation Instructions:
Peel the avocados and the papaya, then remove the pits and seeds.Cut the fruit into one inch pieces and mix them together in a suitably sized bowl.Using a sharp knife, peel the grapefruit, then segment it, removing the thin membrane from each of the segments.Cut the segments in half then add to the fruit mixture.Wash the lettuce and break into leaves.Place the the leaves on a platter and put the fruit mixture on top of them.Whisk the olive oil, lemon juice, salt and pepper together in a suitably sized bowl to produce the dressing.Drizzle the dressing over the salad.
Serve.
Saturday
Low Fat Asian Crockpot Chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 pound boneless, skinless chicken breasts, cut into pieces
1 tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water
Preparation:Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.
Sunday
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad
dressing, or to taste
Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Sunday, May 17, 2009
Menu Plan for next two weeks
Monday
Grilled Chicken Salad with bollilo rolls
Tuesday
Souvlaki Hoirino: Grilled Pork Souvlaki
From Nancy Gaifyllia, for About.com
In Greek: σουβλάκι χοιρινό, pronounced soov-LAH-kee hee-ree-NO
These grilled morsels of pork are so popular that I always figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch.
Cook Time: 15 minutes
Ingredients:
2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
Preparation:
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.
Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.
Yield: serves 3 (4 skewers per person) as a main dish.
As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers.
Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip
From Nancy Gaifyllia, for About.com
In Greek: τζατζίκι, pronounced dza-DZEE-kee
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
Prep Time: 15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt2 using full-fat, low-fat, or fat-free commercial yogurt.
Preparation Tips:
Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber3 before dicing or grating.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Serve with grilled zuchinni
Wednesday
Grilled Flank steak with grilled artichoke and garlic mashed red potatoes.
Marinate in mixture of shoyu, garlic mac oil, green onions and diced garlic.
Thursday
Chicken Mole for Crock Pot Recipe #112218
by PaulaG
5½ hours 1½ hours prep
SERVES 8
1/4 cup blanched almond
1 cinnamon stick, broken into pieces (2 to 3 inch)
1/2 teaspoon coriander seed
1/2 teaspoon anise seed
1/4 cup sesame seed
4 whole cloves
4 dried pasilla peppers, stemmed and seeded
6 dried New Mexico Chiles or dried ancho chiles, stemmed and seeded
1-2 guajillo chilies, stemmed and seeded
3-4 cups chicken stock
2 medium Roma tomatoes
3 ounces Mexican chocolate or 1/3 cup unsweetened cocoa powder
6 garlic cloves, minced
1 sweet white onion, coarsely chopped
1/4 cup raisins
salt
2 chicken, cut into serving pieces skinned (Use only the thighs, breasts and legs)
Preheat oven to 350 degrees.
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
Remove the chiles from the oven and allow to cool.
When cool, break chiles lightly, and place in in a large glass bowl.
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
Pour the chiles and stock into a blender and puree in batches until smooth.
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
The sauce should be just thick enough to coat the back of a spoon.
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
Arrange the chicken pieces in the crock pot and pour sauce over.
Cook on low for 3 to 4 hours or 6 to 8 hours.
At 3 to 4 hours the chicken will be firm and retain its shape.
At 6 to 8 hours, the meat will be falling off the bone.
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
Please Note: The back, neck and chicken wings can be used to make chicken stock.
Grilled Portabello Recipe
Ingredients:
Several Parge Portabellos
Butter
Garlic
Cilantro Garnish
Directions:
Clean and remove stem from Portabellos. Heat a saucepan and melt a good quantity of butter in it. When the butter starts bubbling add two or three cloves of garlic, minced. Add the mushrooms and saute until slightly browned and heated throughout. Serve sliced very thin on a plate with cilantro.
Serve with white rice
Friday
Grilled Scallops With Pineapple, Peach Salsa
Ingredients -
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa: 2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
1. Place half dozen scallops per skewer.
2. Drizzle each kabob with extra virgin olive oil.
3. Season scallops with mint, rosemary and black pepper.
4. Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
5. In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
6. Preheat grill to medium heat.
7. Season scallops with salt.
8. Grill over direct heat a few minutes. Turn. Grill the other side.
9. Serve with salsa.
Make this again!!! Super duper yummy!
Mandarin-Nut Tossed Salad
Submitted By: Barbara Gibney
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 12
"'I'm a wife, mother of three and business owner,' relates Barbara Gibney of Lilian, Alabama. 'With my busy schedule, I have to cook fast dishes, but I also want nutritious foods my entire family enjoys. Even the picky eaters in our house like this salad.'"
Ingredients:
1 (16 ounce) package salad greens
1 (11 ounce) can mandarin oranges, drained
3/4 cup chopped salted peanuts
1/2 cup Italian salad dressing
1 tablespoon reduced-sodium soy sauce
Directions:
1. In a bowl combine the salad greens and oranges. Sprinkle with peanuts. Combine salad dressing and soy sauce; drizzle over salad and toss to coat.
Make this again! Really tasty!
Orzo with Parsley and Lemon Zest
Recipe courtesy Rachael Ray
Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Directions
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta
Saturday
Beef Bourguignon with Red Wine
Crockpot beef stew with red wine and bacon, along with carrots and other seasonings.
Ingredients:
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed flour
1 1/2 cups red wine
1/2 cup chopped onion
2 ribs celery, sliced
2 carrots, diced
4 to 8 ounces sliced mushrooms
2 cloves garlic, chopped
1 bay leaf
salt and pepper
Preparation:Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.
Add red potatoes last 2 hours of cooking time
Sunday
Pad Ga-prao
1 tablespoon vegetable oil
1 tablespoon garlic
2-30+ small thai chilies to taste
1/2 cup (100g) ground pork (or chicken/beef)
1 tablespoon fish sauce
1 teaspoon black soy sauce
1/4 teaspoon white sugar
2 tablespoons water
1/2 cup holy basil leaves and flowers
Directions
Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
Add sugar, soy sauce & fish sauce. Stir and let absorb.
When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.
Thai Cucumber Salad
Ingredients
1 red spur chili, finely chopped (or 1/2 of a sweet red bell pepper)
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar
Preparation
Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on top.
Serve with white jasmine rice cooked in coconut milk
Monday
Pork Shoulder, onions, cabbage, carrots cooked in with pork. (I so wish poi!)
Lana's Macaroni Salad Recipe #332268
Hawaiian style macaroni salad. We lived on Oahu for 3 years and macaroni salad is a staple of life there. This is my version of the island favorite.
by Lanagirl
40 min 30 min prep
SERVES 12
1 lb elbow macaroni
3 hard-boiled eggs, chopped
4 stalks celery, diced
2 carrots, grated
1/2 medium onion, finely chopped
1 1/2 cups frozen peas
2 1/2 tablespoons mustard (Regular Yellow)
1 1/2 cups mayonnaise
1/2 tablespoon salt
1/2 teaspoon pepper
Cook elbow macaroni according to package directions, rinse in a colander and let cool. Mix all ingredients together and let chill for a few hours.
Tuesday
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Submitted By: Alex Bluett
Prep Time: 30 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes."
Ingredients:
1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
1/2 fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
1/2 fresh red chile pepper, cut into
matchsticks
Directions:
1. Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.
Marinated chicken wings
Ingredients:
2 lb. chicken wings (cut off the tops of the wings)
[Marinade]
2 tablespoons sake or white wine
2 tablespoons soy sauce
1 tablespoon ginger root, minced
[Sauce] (prepare this 2 to 3 hours before use)
1 clove garlic, minced
1 tablespoon ginger root, minced
4 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon sesame oil
2 or 3 stalks green onion, finely chopped
tabasco to taste (optional)
Cooking time: 1 hour +
Servings: 4
Serve with white rice
Wednesday
Cheese fondue with bread, kielbasa, onion, and mushrooms.
Thursday
Turkey burgers, french fries & salad.
Friday
Apricot Ginger Chicken
Ingredients
1¼ lb (500g) chicken fillets, cubed
3 tbsp all-purpose (plain) flour
1 tsp ginger powder
1 carrot, sliced
1 zucchini (courgette), sliced
1 small pepper (capsicum), sliced
6 cauliflower florets
14fl oz (400 ml) apricot nectar (juice)
1 tsp crushed ginger
Method
1 Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated.
3 Put the chicken and vegetables in the crock pot.
4 Mix the other ingredients together and pour over the chicken.
5 Cook on low for 8-9 hours.
Notes
Use your favorite vegetables. Add vegetables later in cooking.
Serve with rice or couscous.
Steamed veggies
Grilled Chicken Salad with bollilo rolls
Tuesday
Souvlaki Hoirino: Grilled Pork Souvlaki
From Nancy Gaifyllia, for About.com
In Greek: σουβλάκι χοιρινό, pronounced soov-LAH-kee hee-ree-NO
These grilled morsels of pork are so popular that I always figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch.
Cook Time: 15 minutes
Ingredients:
2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
Preparation:
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.
Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.
Yield: serves 3 (4 skewers per person) as a main dish.
As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers.
Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip
From Nancy Gaifyllia, for About.com
In Greek: τζατζίκι, pronounced dza-DZEE-kee
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
Prep Time: 15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt2 using full-fat, low-fat, or fat-free commercial yogurt.
Preparation Tips:
Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber3 before dicing or grating.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Serve with grilled zuchinni
Wednesday
Grilled Flank steak with grilled artichoke and garlic mashed red potatoes.
Marinate in mixture of shoyu, garlic mac oil, green onions and diced garlic.
Thursday
Chicken Mole for Crock Pot Recipe #112218
by PaulaG
5½ hours 1½ hours prep
SERVES 8
1/4 cup blanched almond
1 cinnamon stick, broken into pieces (2 to 3 inch)
1/2 teaspoon coriander seed
1/2 teaspoon anise seed
1/4 cup sesame seed
4 whole cloves
4 dried pasilla peppers, stemmed and seeded
6 dried New Mexico Chiles or dried ancho chiles, stemmed and seeded
1-2 guajillo chilies, stemmed and seeded
3-4 cups chicken stock
2 medium Roma tomatoes
3 ounces Mexican chocolate or 1/3 cup unsweetened cocoa powder
6 garlic cloves, minced
1 sweet white onion, coarsely chopped
1/4 cup raisins
salt
2 chicken, cut into serving pieces skinned (Use only the thighs, breasts and legs)
Preheat oven to 350 degrees.
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
Remove the chiles from the oven and allow to cool.
When cool, break chiles lightly, and place in in a large glass bowl.
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
Pour the chiles and stock into a blender and puree in batches until smooth.
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
The sauce should be just thick enough to coat the back of a spoon.
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
Arrange the chicken pieces in the crock pot and pour sauce over.
Cook on low for 3 to 4 hours or 6 to 8 hours.
At 3 to 4 hours the chicken will be firm and retain its shape.
At 6 to 8 hours, the meat will be falling off the bone.
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
Please Note: The back, neck and chicken wings can be used to make chicken stock.
Grilled Portabello Recipe
Ingredients:
Several Parge Portabellos
Butter
Garlic
Cilantro Garnish
Directions:
Clean and remove stem from Portabellos. Heat a saucepan and melt a good quantity of butter in it. When the butter starts bubbling add two or three cloves of garlic, minced. Add the mushrooms and saute until slightly browned and heated throughout. Serve sliced very thin on a plate with cilantro.
Serve with white rice
Friday
Grilled Scallops With Pineapple, Peach Salsa
Ingredients -
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa: 2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
1. Place half dozen scallops per skewer.
2. Drizzle each kabob with extra virgin olive oil.
3. Season scallops with mint, rosemary and black pepper.
4. Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
5. In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
6. Preheat grill to medium heat.
7. Season scallops with salt.
8. Grill over direct heat a few minutes. Turn. Grill the other side.
9. Serve with salsa.
Make this again!!! Super duper yummy!
Mandarin-Nut Tossed Salad
Submitted By: Barbara Gibney
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 12
"'I'm a wife, mother of three and business owner,' relates Barbara Gibney of Lilian, Alabama. 'With my busy schedule, I have to cook fast dishes, but I also want nutritious foods my entire family enjoys. Even the picky eaters in our house like this salad.'"
Ingredients:
1 (16 ounce) package salad greens
1 (11 ounce) can mandarin oranges, drained
3/4 cup chopped salted peanuts
1/2 cup Italian salad dressing
1 tablespoon reduced-sodium soy sauce
Directions:
1. In a bowl combine the salad greens and oranges. Sprinkle with peanuts. Combine salad dressing and soy sauce; drizzle over salad and toss to coat.
Make this again! Really tasty!
Orzo with Parsley and Lemon Zest
Recipe courtesy Rachael Ray
Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Directions
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta
Saturday
Beef Bourguignon with Red Wine
Crockpot beef stew with red wine and bacon, along with carrots and other seasonings.
Ingredients:
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed flour
1 1/2 cups red wine
1/2 cup chopped onion
2 ribs celery, sliced
2 carrots, diced
4 to 8 ounces sliced mushrooms
2 cloves garlic, chopped
1 bay leaf
salt and pepper
Preparation:Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.
Add red potatoes last 2 hours of cooking time
Sunday
Pad Ga-prao
1 tablespoon vegetable oil
1 tablespoon garlic
2-30+ small thai chilies to taste
1/2 cup (100g) ground pork (or chicken/beef)
1 tablespoon fish sauce
1 teaspoon black soy sauce
1/4 teaspoon white sugar
2 tablespoons water
1/2 cup holy basil leaves and flowers
Directions
Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
Add sugar, soy sauce & fish sauce. Stir and let absorb.
When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.
Thai Cucumber Salad
Ingredients
1 red spur chili, finely chopped (or 1/2 of a sweet red bell pepper)
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar
Preparation
Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on top.
Serve with white jasmine rice cooked in coconut milk
Monday
Pork Shoulder, onions, cabbage, carrots cooked in with pork. (I so wish poi!)
Lana's Macaroni Salad Recipe #332268
Hawaiian style macaroni salad. We lived on Oahu for 3 years and macaroni salad is a staple of life there. This is my version of the island favorite.
by Lanagirl
40 min 30 min prep
SERVES 12
1 lb elbow macaroni
3 hard-boiled eggs, chopped
4 stalks celery, diced
2 carrots, grated
1/2 medium onion, finely chopped
1 1/2 cups frozen peas
2 1/2 tablespoons mustard (Regular Yellow)
1 1/2 cups mayonnaise
1/2 tablespoon salt
1/2 teaspoon pepper
Cook elbow macaroni according to package directions, rinse in a colander and let cool. Mix all ingredients together and let chill for a few hours.
Tuesday
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Submitted By: Alex Bluett
Prep Time: 30 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes."
Ingredients:
1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
1/2 fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
1/2 fresh red chile pepper, cut into
matchsticks
Directions:
1. Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.
Marinated chicken wings
Ingredients:
2 lb. chicken wings (cut off the tops of the wings)
[Marinade]
2 tablespoons sake or white wine
2 tablespoons soy sauce
1 tablespoon ginger root, minced
[Sauce] (prepare this 2 to 3 hours before use)
1 clove garlic, minced
1 tablespoon ginger root, minced
4 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon sesame oil
2 or 3 stalks green onion, finely chopped
tabasco to taste (optional)
Cooking time: 1 hour +
Servings: 4
Serve with white rice
Wednesday
Cheese fondue with bread, kielbasa, onion, and mushrooms.
Thursday
Turkey burgers, french fries & salad.
Friday
Apricot Ginger Chicken
Ingredients
1¼ lb (500g) chicken fillets, cubed
3 tbsp all-purpose (plain) flour
1 tsp ginger powder
1 carrot, sliced
1 zucchini (courgette), sliced
1 small pepper (capsicum), sliced
6 cauliflower florets
14fl oz (400 ml) apricot nectar (juice)
1 tsp crushed ginger
Method
1 Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated.
3 Put the chicken and vegetables in the crock pot.
4 Mix the other ingredients together and pour over the chicken.
5 Cook on low for 8-9 hours.
Notes
Use your favorite vegetables. Add vegetables later in cooking.
Serve with rice or couscous.
Steamed veggies
Sunday, April 26, 2009
This weeks menu plan
Monday
Mint and Ginger Chicken
Ingredients
1-1/2 lbs. boneless chicken breast, cut in
1/2-inch cubes
2 Tbs. flour
2 Tbs. fish sauce
2 Tbs. dark soy sauce, divided
1 piece fresh ginger root, peeled,
1-1/2 in. long
2 chili peppers, chopped
1 Tbs. vinegar
1 Tbs. sugar
1 lime, peel grated, juiced
3 C. Nappa cabbage, chopped
4 green onions, chopped
1/4 C. mint, chopped fresh
Directions
Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.
Tuesday
Tacos, burritos, mexican rice, frijoles. Salad.
Wednesday
Palak Paneer serve with rice.
Thursday
Ribs, pasta salad.
Remember to bring out ribs to defrost Wednesday morning so I can cut them up and have them ready for the crockpot on Thursday.
Friday
Festive Tossed Salad
INGREDIENTS
2 tablespoons and 1-1/4 teaspoons olive oil
1 tablespoon and 1/2 teaspoon balsamic vinegar
2-3/4 teaspoons water
1/3 envelope Italian salad dressing mix
5/8 (10 ounce) package Italian-blend salad greens
5/8 medium tomatoes, seeded and chopped
1/3 small red onion, thinly sliced
1/4 cup and 2 teaspoons crumbled feta cheese
3 tablespoons and 1-3/4 teaspoons dried cranberries
In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.
Serve with bread and olive oil.
Saturday
Use up ribs, pasta salad.
Mint and Ginger Chicken
Ingredients
1-1/2 lbs. boneless chicken breast, cut in
1/2-inch cubes
2 Tbs. flour
2 Tbs. fish sauce
2 Tbs. dark soy sauce, divided
1 piece fresh ginger root, peeled,
1-1/2 in. long
2 chili peppers, chopped
1 Tbs. vinegar
1 Tbs. sugar
1 lime, peel grated, juiced
3 C. Nappa cabbage, chopped
4 green onions, chopped
1/4 C. mint, chopped fresh
Directions
Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.
Tuesday
Tacos, burritos, mexican rice, frijoles. Salad.
Wednesday
Palak Paneer serve with rice.
Thursday
Ribs, pasta salad.
Remember to bring out ribs to defrost Wednesday morning so I can cut them up and have them ready for the crockpot on Thursday.
Friday
Festive Tossed Salad
INGREDIENTS
2 tablespoons and 1-1/4 teaspoons olive oil
1 tablespoon and 1/2 teaspoon balsamic vinegar
2-3/4 teaspoons water
1/3 envelope Italian salad dressing mix
5/8 (10 ounce) package Italian-blend salad greens
5/8 medium tomatoes, seeded and chopped
1/3 small red onion, thinly sliced
1/4 cup and 2 teaspoons crumbled feta cheese
3 tablespoons and 1-3/4 teaspoons dried cranberries
In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.
Serve with bread and olive oil.
Saturday
Use up ribs, pasta salad.
Saturday, April 25, 2009
Sunday nights dinner
Mint and Ginger Chicken
Ingredients
1-1/2 lbs. boneless chicken breast, cut in 1/2-inch cubes
2 Tbs. flour
2 Tbs. fish sauce
2 Tbs. dark soy sauce, divided
1 piece fresh ginger root, peeled, 1-1/2 in. long
2 chili peppers, chopped
1 Tbs. vinegar
1 Tbs. sugar
1 lime, peel grated, juiced
3 C. Nappa cabbage, chopped
4 green onions, chopped
1/4 C. mint, chopped fresh
Directions
Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.
Ingredients
1-1/2 lbs. boneless chicken breast, cut in 1/2-inch cubes
2 Tbs. flour
2 Tbs. fish sauce
2 Tbs. dark soy sauce, divided
1 piece fresh ginger root, peeled, 1-1/2 in. long
2 chili peppers, chopped
1 Tbs. vinegar
1 Tbs. sugar
1 lime, peel grated, juiced
3 C. Nappa cabbage, chopped
4 green onions, chopped
1/4 C. mint, chopped fresh
Directions
Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.
Tonights dinner~Thai
Pud Makua Yow
Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.
In Thailand, the eggplants are green and long and unlike the big dark purplish eggplants that you can find in supermarkets here in the US. Purple Japanese eggplant is used in the pictures here, but any eggplant ie. American or Japanese can be used in this recipe
1 tablespoon vegetable oil
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce
2 eggplants
2 chili peppers
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice
Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.In Thailand, the eggplants are green and long and unlike the big dark purplish eggplants that you can find in supermarkets here in the US. Purple Japanese eggplant is used in the pictures here, but any eggplant ie. American or Japanese can be used in this recipe
1 tablespoon vegetable oil
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce
2 eggplants
2 chili peppers
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice
Saturday, April 4, 2009
Monday 06 April
Garbanzo Bean and Quinoa Salad
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 3
"This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics."
INGREDIENTS:
1/4 cup and 2 tablespoons quinoa
3/4 cup water
3/8 (15 ounce) can garbanzo beans, drained
3 tablespoons dried cranberries
3 tablespoons golden raisins
2 tablespoons sliced almonds 1 tablespoon and 1-1/2 teaspoons mint
leaves, chopped
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1.Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2.Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
TUESDAY
Mushroom and Avocado Salad recipe
Ingredients:
12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.
Preparation Instructions:
In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.
Wash and slice the white mushrooms.
Add the mushrooms to the dressing and marinate for 15 minutes.
Place each salad portion on a lettuce leaf.
Slice the avocado and place on top.
Serve with two slices of grilled Italian bread.
WEDNESDAY
Shredded Beef tacos. Mexican rice with frijoles Negros.
THURSDAY
Veggie and tofu stir fry with rice
FRIDAY
Turkey Burgers with French fries and salad.
SATURDAY
Nasi Goreng
Serves 2-3:
300 g rice
2 onions
2 eggs
2 tomatoes
1 small broccoli
3 Tbs sweet Soy Sauce
1 Ts sugar
salt oder
1Ts fish sauce
pepper
lemon juice
Takes 30 Minutes
In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
While rice is cooking cut brocolli into 3 cm pieces and steam. Cut tomatoes into slices and chop onions.
Heat oil in a wok or a pan and add onions and stir.
Add the egg and stir. Then add the tomatoes and brocolli and stir again.
Stir in rice and heat.
Season with lemon juice, soy sauce, pepper salt and sugar.
Nasi Goreng can be kept some days in the fridge.
For cooking Nasi Goreng it is important to have a very hot Wok or pan. This way the vegetables get cooked very quickly and keep their vitamins.
SUNDAY
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
Garbanzo Bean and Quinoa Salad
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 3
"This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics."
INGREDIENTS:
1/4 cup and 2 tablespoons quinoa
3/4 cup water
3/8 (15 ounce) can garbanzo beans, drained
3 tablespoons dried cranberries
3 tablespoons golden raisins
2 tablespoons sliced almonds 1 tablespoon and 1-1/2 teaspoons mint
leaves, chopped
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1.Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2.Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
TUESDAY
Mushroom and Avocado Salad recipe
Ingredients:
12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.
Preparation Instructions:
In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.
Wash and slice the white mushrooms.
Add the mushrooms to the dressing and marinate for 15 minutes.
Place each salad portion on a lettuce leaf.
Slice the avocado and place on top.
Serve with two slices of grilled Italian bread.
WEDNESDAY
Shredded Beef tacos. Mexican rice with frijoles Negros.
THURSDAY
Veggie and tofu stir fry with rice
FRIDAY
Turkey Burgers with French fries and salad.
SATURDAY
Nasi Goreng
Serves 2-3:
300 g rice
2 onions
2 eggs
2 tomatoes
1 small broccoli
3 Tbs sweet Soy Sauce
1 Ts sugar
salt oder
1Ts fish sauce
pepper
lemon juice
Takes 30 Minutes
In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
While rice is cooking cut brocolli into 3 cm pieces and steam. Cut tomatoes into slices and chop onions.
Heat oil in a wok or a pan and add onions and stir.
Add the egg and stir. Then add the tomatoes and brocolli and stir again.
Stir in rice and heat.
Season with lemon juice, soy sauce, pepper salt and sugar.
Nasi Goreng can be kept some days in the fridge.
For cooking Nasi Goreng it is important to have a very hot Wok or pan. This way the vegetables get cooked very quickly and keep their vitamins.
SUNDAY
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
Dinner for tonight and tomorrow
Spanish Crockpot Chicken
This excellent dish is easy to make and has lots of delicious flavor. Use kalamata or other more exotic olives for a more intense olive taste.
Prep Time: 25 minutes
Cook Time: 7 hours
Ingredients:
1 pound Italian sausages, cut into 1" pieces
1 onion, chopped
3 cloves garlic, minced
2 lbs. boneless, skinless chicken thighs, cut into 2" pieces
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup tomato paste
1 cup chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
14 ounce can artichoke hearts (NOT marinated), drained
4 ounce can kalamata olives, drained
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1/3 cup toasted sliced almonds
Preparation:In a large saucepan, cook sausage until browned. Remove sauce to paper towels to drain. Drain saucepan, but do not wipe out.
Add onion and garlic to drippings in pan; cook and stir for 5-6 minutes until tender.
In 4 quart crockpot, mix all ingredients except for the bell peppers, artichoke hearts, olives, Italian seasoning, pepper, and almonds.
Cover crockpot and cook on LOW for 6-8 hours or until chicken is thoroughly cooked and no longer pink in center. Add bell peppers, artichoke hearts, olives, and Italian seasoning, and cook for 20-30 more minutes on HIGH. Sprinkle with toasted almonds and serve with hot cooked noodles, mashed potatoes, or rice. Serves 6-8
SUNDAY
Liver With Mushrooms Recipe #116792
In this recipe liver, mushrooms and onion are cooked in mushroom soup which makes a tasty and easy sauce.
by philipianjones
1 hour 5 min prep
SERVES 4
1 lb liver (any variety will do)
1 tablespoon flour
1 pinch salt
1 pinch fresh ground black pepper
2 tablespoons oil
1 large onion, peeled and sliced
4 ounces mushrooms, sliced if large
15 ounces mushroom soup
Pre-heat oven to 180°C (350°F) or Gas No 4.
Cut the liver into pieces and coat with seasoned flour.
Heat the oil and brown the liver on both sides. Remove with a slotted spoon and place into an ovenproof casserole dish.
Fry the onion and mushrooms in the same pan for about 5 minutes, then stir in any excess flour (from coating the liver) and the soup.
Pour the mixture over the liver and cook for 55 Min's.
Serve over rice leftover from previous night.
This excellent dish is easy to make and has lots of delicious flavor. Use kalamata or other more exotic olives for a more intense olive taste.
Prep Time: 25 minutes
Cook Time: 7 hours
Ingredients:
1 pound Italian sausages, cut into 1" pieces
1 onion, chopped
3 cloves garlic, minced
2 lbs. boneless, skinless chicken thighs, cut into 2" pieces
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup tomato paste
1 cup chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
14 ounce can artichoke hearts (NOT marinated), drained
4 ounce can kalamata olives, drained
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1/3 cup toasted sliced almonds
Preparation:In a large saucepan, cook sausage until browned. Remove sauce to paper towels to drain. Drain saucepan, but do not wipe out.
Add onion and garlic to drippings in pan; cook and stir for 5-6 minutes until tender.
In 4 quart crockpot, mix all ingredients except for the bell peppers, artichoke hearts, olives, Italian seasoning, pepper, and almonds.
Cover crockpot and cook on LOW for 6-8 hours or until chicken is thoroughly cooked and no longer pink in center. Add bell peppers, artichoke hearts, olives, and Italian seasoning, and cook for 20-30 more minutes on HIGH. Sprinkle with toasted almonds and serve with hot cooked noodles, mashed potatoes, or rice. Serves 6-8
SUNDAY
Liver With Mushrooms Recipe #116792
In this recipe liver, mushrooms and onion are cooked in mushroom soup which makes a tasty and easy sauce.
by philipianjones
1 hour 5 min prep
SERVES 4
1 lb liver (any variety will do)
1 tablespoon flour
1 pinch salt
1 pinch fresh ground black pepper
2 tablespoons oil
1 large onion, peeled and sliced
4 ounces mushrooms, sliced if large
15 ounces mushroom soup
Pre-heat oven to 180°C (350°F) or Gas No 4.
Cut the liver into pieces and coat with seasoned flour.
Heat the oil and brown the liver on both sides. Remove with a slotted spoon and place into an ovenproof casserole dish.
Fry the onion and mushrooms in the same pan for about 5 minutes, then stir in any excess flour (from coating the liver) and the soup.
Pour the mixture over the liver and cook for 55 Min's.
Serve over rice leftover from previous night.
Saturday, February 28, 2009
Menu Plan for the week
Sunday 01 March
Baked sea scallops
Sea scallops are baked with butter and basil and parsley.
Ingredients:
2 pounds fresh sea scallops
1/2 cup butter
3 tablespoons finely chopped parsley
1 1/2 teaspoons dried leaf basil, crumbled
1 teaspoon salt
1/4 teaspoon pepper
Preparation:
Ingredients:
2 pounds fresh sea scallops
1/2 cup butter
3 tablespoons finely chopped parsley
1 1/2 teaspoons dried leaf basil, crumbled
1 teaspoon salt
1/4 teaspoon pepper
Preparation:
Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry thoroughly. Place sea scallops in a large, lightly buttered baking dish in a single layer; dot with butter. Sprinkle sea scallops with parsley, dried basil, salt, and pepper. Bake at 350° for 5 minutes; stir to coat with butter and herbs and bake an additional 20 minutes. Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.Baked sea scallops recipe serves 6.
Serve with rice. Cut this one down!
Monday 02 March
Use up leftover alfredo sauce with pasta. Use up leftover breadsticks.
Serve with salad on side.
Tuesday 03 March
Use up leftover menudo
Wednesday 04 March
Loaded bratwurst stew
4 cups coarsely chopped green cabbage
1 lb smoked bratwurst
1 1/2 cups coarssely chopped round red potatoes
3/4 cup chopped red sweet pepper
1 medium onion, cut into thin wedges
2 14 oz cans chicken broth
1 tbsp spicy brown mustard
1 tbsp cider vinegar
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp celery seeds
Shredded swiss cheese
In a 5 to 6 quart slow cooker combine cabbage, bratwurst, potatoes, sweet peper and onion. In a large bowl whisk together broth, mustard, vinegar, salt, black pepper and celery seeds. Poor over all in cooker.
Cover, and cook on low heat for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. If desired, top each serving with cheese. Makes 6 servings.
Thursday 05 March
JICAMA, AVOCADO AND CHEDDAR SALAD WITH LIME DRESSING
Makes 4 servings
Ingredients
Makes 4 servings
Ingredients
• 1 medium jicama
• 3 medium carrots
• 1/2 small red onion
• 1/4 cup fresh lime juice
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/3 cup coarsely chopped fresh cilantro
• 4 ounces Cabot 50% or 75% Reduced Fat Cheddar, grated
• 1/2 small avocado, peeled and dicedDirections
1. In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.
2. In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
3. Mound mixture on four plates and top each with some of cheese and avocado.
Serve along with toasted tortillas with melted cheese and sour cream.
Friday 06 March
Stir fry with rice. Use prebagged asian veggies. Make rice ahead.
Saturday 07 March
Crockpot chicken with artichokes
1 1/2 to 2 pounds boneless chicken breast halves, skin removed
8 ounces sliced fresh mushrooms
1 can (14.5 ounces) diced tomatoes, undrained
1 package frozen artichokes, 8 to 12 ounces (I used 1 can of artichoke hearts, quartered)
1 cup chicken broth, (you may need to use the whole can)
1/2 cup chopped onion
1 can (3 to 4 ounces) sliced ripe olives
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca
2 teaspoons curry powder, or to taste
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice
PREPARATION:Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato mixture over chicken.Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.
PREPARATION:Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato mixture over chicken.Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.
Makes 6 to 8 servings.
REDUCE THIS ONE!
Sunday 08 March
Gourmet March 1992
Yield: Serves 6
For the stuffing:
Yield: Serves 6
For the stuffing:
1 large shallot, minced
1 onion, minced
1 garlic clove, minced
3/4 stick (6 tablespoons) unsalted butter
3/4 teaspoon crumbled dried sage
1/8 teaspoon ground cloves
1/3 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup dry white wine
4 cups cubed stale homemade-type white bread (about 8 slices), toasted
3/4 cup skinned, lightly toasted hazelnuts, (procedure follows), chopped fine
6 Cornish hens, each weighing about 1 1/4 pounds, rinsed and patted dry
1/2 sticks (1/4 cup) unsalted butter, melted and cooled
1/3 cup fresh lemon juice
and 8 1/2-ounce jar mango chutney (about 3/4 cup)
Make the stuffing:
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
REDUCE DOWN TO ONE CORNISH HEN!
dinner tonight
Menudo
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
**Afternote......I can now say that after cooking this and already eating some of it, it's delicious! Spicy and tasty. The tripe is kind of chewy but it's not bad and of course the pigs feet are so tender that they were falling apart easily when I started removing the skin and all. Some say that tripe smells horrible but I don't really find that. At one point when it first started cooking it smelled a bit ...odd. But by now the house is full of homey, ricy and spicy smells. I can't wait to sit down with a bowl of this and try it out!!
Saturday, February 14, 2009
Menu Plan for the Week
MONDAY
Stuffed Beef Heart with Mushroom Stuffing
Mushroom Stuffing:
10 slices bacon, diced
1 medium onion, finely chopped
2 (4-ounce) cans sliced mushrooms, drained
Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)
To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.
Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Fill heart cavity with mushroom stuffing. Skewer or sew with string to fasten. Place in crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving if desired.
TUESDAY
Lemon Mustard Chicken
Ingredients
4 chicken breasts halves, boneless, skinless
1/4 c dijon mustard
1/2 c fresh lemon juice
1/4 c dried herbs combined from the following:
Parsley, Oregano, Sage, Thyme
Salt and pepper to taste
Nutritional Info
Fat: 1.7g
Carbohydrates: 2.6g
Calories:156.1
Protein: 27.8g
combine lemon juice, dijon mustard, herbs, salt and pepper. Mix well and pour over 4 boneless, skinless chicken breast halves in plastic or enameled container. Allow to marinate for 2 to 4 hours. Grill for 5 - 7 minutes on each side.
Makes 4 individual servings.
WEDNESDAY
Use up leftovers
THURSDAY
Use up leftovers
FRIDAY
Salmon with Pineapple salsa
Ingredients:
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 1-pound fresh skinless salmon filet, 1 inch thick
1/4 teaspoon ground cumin
Directions:
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Rinse filets. Pat dry with paper towels. Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
Place on the grill, tucking under any thin edges. Cook for 4 to 6 minues, until flakes easily. Serve with salsa.
Serves: 4
Serve with rice
SATURDAY
Corned beef & potatoes, and carrots
SUNDAY
Use up leftovers
Stuffed Beef Heart with Mushroom Stuffing
Mushroom Stuffing:
10 slices bacon, diced
1 medium onion, finely chopped
2 (4-ounce) cans sliced mushrooms, drained
Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)
To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.
Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Fill heart cavity with mushroom stuffing. Skewer or sew with string to fasten. Place in crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving if desired.
TUESDAY
Lemon Mustard Chicken
Ingredients
4 chicken breasts halves, boneless, skinless
1/4 c dijon mustard
1/2 c fresh lemon juice
1/4 c dried herbs combined from the following:
Parsley, Oregano, Sage, Thyme
Salt and pepper to taste
Nutritional Info
Fat: 1.7g
Carbohydrates: 2.6g
Calories:156.1
Protein: 27.8g
combine lemon juice, dijon mustard, herbs, salt and pepper. Mix well and pour over 4 boneless, skinless chicken breast halves in plastic or enameled container. Allow to marinate for 2 to 4 hours. Grill for 5 - 7 minutes on each side.
Makes 4 individual servings.
WEDNESDAY
Use up leftovers
THURSDAY
Use up leftovers
FRIDAY
Salmon with Pineapple salsa
Ingredients:
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 1-pound fresh skinless salmon filet, 1 inch thick
1/4 teaspoon ground cumin
Directions:
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Rinse filets. Pat dry with paper towels. Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
Place on the grill, tucking under any thin edges. Cook for 4 to 6 minues, until flakes easily. Serve with salsa.
Serves: 4
Serve with rice
SATURDAY
Corned beef & potatoes, and carrots
SUNDAY
Use up leftovers
Saturday, February 7, 2009
Menu Plan for 2/9-2/15
MONDAY 9 FEBRUARY
Crockpot Indian Curry
Crockpot Indian Curry
1 13.5 oz can of coconut milk
1 can garbanzo beans, drained and rinsed-
4-6 frozen skinless, boneless chicken thighs -
1 T tomato paste
2 T curry powder
1 t ground coriander
1 t ground cumin
1 inch peeled and grated ginger
few dashes of hot sauce (I used Tobasco)
1 yellow onion. chopped
2 or 3 cloves of smashed and chopped garlic
1 green bell pepper, seeded and chopped
1/2 of an eggplant, chopped
1 sweet potato, peeled and chopped
The Directions.
Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.
Serve over rice
Had to add this one as I had to use up the remainder of the coconut milk from Saturday night's dinner.
TUESDAY 10 FEBRUARY
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.
Yield: Makes 4 (side dish) servings
Active Time: 20 minutes
Total Time: 45 minutes
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 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. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
WEDNESDAY 11 FEBRUARY
Slow Cooked Athenian Chicken
2/3 cup flour
1 tsp salt
1/2 tsp dried oregano
6 chicken breasts, boneless & skinless
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup white wine (water or chicken broth may be substituted)
In a small bowl, combine first three ingredients. Rub ingredients over chicken. Place chicken in crockpot, then add soup and wine into crockpot. Cover and cook on low for 8-10 hours
Reduce this one!
Serve with pasta and grilled zuchini slices.
THURSDAY 12 FEBRUARY
Use up leftovers
FRIDAY 13 FEBRUARY
Bay Scallops with Spinach recipe
Ingredients:
2 lbs of fresh spinach, stemmed and washed, not dried.
1 lb of bay scallops.
3 large cloves of garlic, peeled.
¼ cup of white wine.
2 tablespoons of fresh lemon juice.
2 teaspoons of olive oil.
2 teaspoons of salt.
1 teaspoon of grated lemon zest.
Freshly ground pepper, to taste.
Preparation Instructions:
Heat 1 teaspoon of olive oil in a large pot over medium heat.Add the garlic and lemon zest and cook for 20 seconds, stirring continuously.Add the spinach and toss occasionally until wilted.Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.Heat the remaining 1 teaspoon of oil in a large skillet over medium heat.Add the scallops and sauté for 1 minute or until just cooked through.Remove the scallops from the pan and add the lemon juice and wine.Cook, scraping the bottom of the pan, for 15 seconds.Remove from the heat, then toss in the scallops and season with the remaining salt and pepper to taste.On serving plates, place a mound of spinach in the middle and surround with scallops.
Serve over pasta
SATURDAY 14 FEBRUARY
Beef Haggis (from Jack Poulter, jpoulter@islandnet.com)
1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt
1 tbs. black pepper
pinch cayenne pepper
cow's bladder, sheep's stomach or pudding basin (bowl)
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours. (If no bladder/stomach is available put into a ovenproof bowl, cover with foil or waxed paper (tied on) and steam as above.)
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.
This is traditionally served as an accompaniment to other meats on a festive occasion, e.g., Robby Burn's Birthday. It may also be eaten as a dessert by pouring a few ounces of Drambuie over it. I have done this and enjoyed it.
SUNDAY 15 FEBRUARY
Best-Ever Chops
CDKitchen http://www.cdkitchen.com/
Category: Pork Chops
Serves/Makes: 4
Ready In: > 5 hrs
Ingredients:
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, sliced
1 can (14 1/2 ounce size) stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
Directions:Add all ingredients except water and cornstarch to the crockpot. Cook on LOW for 5 1/2 hours. Mix cornstarch and water together and stir into crockpot. Cook 30 minutes more. Serve over rice.
1 lb boneless beef brisket
1 lb boneless lamb shoulder
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt
1 tbs. black pepper
pinch cayenne pepper
cow's bladder, sheep's stomach or pudding basin (bowl)
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours. (If no bladder/stomach is available put into a ovenproof bowl, cover with foil or waxed paper (tied on) and steam as above.)
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.
This is traditionally served as an accompaniment to other meats on a festive occasion, e.g., Robby Burn's Birthday. It may also be eaten as a dessert by pouring a few ounces of Drambuie over it. I have done this and enjoyed it.
SUNDAY 15 FEBRUARY
Best-Ever Chops
CDKitchen http://www.cdkitchen.com/
Category: Pork Chops
Serves/Makes: 4
Ready In: > 5 hrs
Ingredients:
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, sliced
1 can (14 1/2 ounce size) stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
Directions:Add all ingredients except water and cornstarch to the crockpot. Cook on LOW for 5 1/2 hours. Mix cornstarch and water together and stir into crockpot. Cook 30 minutes more. Serve over rice.
Saturday, January 31, 2009
Due to the lack of tripe at some stores.......
We're having this tonight instead.
Great news is when we lived in Anchorage my husband and I picked large quantities of currants and made really large quantities of very tasty currant jelly. I now still have approximately 4 jars of it so this recipe allows me to use some of that up.
Brandy Cornish Hens
CDKitchen
http://www.cdkitchen.com
Category: Cornish Game Hen
Serves/Makes: 2 Difficulty Level: 3 Ready In: 1-2 hrs
Ingredients:
2 Cornish hens
1/3 cup Fresh parsley -- finely chopped
1/2 teaspoon Salt Pepper -- to taste
1/2 cup Butter
1/2 cup Red currant jelly
1/2 cup Brandy
Directions:
Rinse hens in cold water and pat dry. Combine parsley, salt, pepper and 1/4 cup butter. Mix well. Stuff cavity of hens with parsley mixture and secure well. Place hens in a 9x9 pan breast side up. Rub hens with 1/4 cup butter. Bake for 30 minutes at 375F. In a small saucepan, combine jelly and brandy. Cook over low heat until jelly melts. Pour over hens and cook an additional 30 minutes. Baste frequently
I figure I'm going to change this somewhat and also stuff the cavity full of wild rice. We'll see how it turns out.
Great news is when we lived in Anchorage my husband and I picked large quantities of currants and made really large quantities of very tasty currant jelly. I now still have approximately 4 jars of it so this recipe allows me to use some of that up.
Brandy Cornish Hens
CDKitchen
http://www.cdkitchen.com
Category: Cornish Game Hen
Serves/Makes: 2 Difficulty Level: 3 Ready In: 1-2 hrs
Ingredients:
2 Cornish hens
1/3 cup Fresh parsley -- finely chopped
1/2 teaspoon Salt Pepper -- to taste
1/2 cup Butter
1/2 cup Red currant jelly
1/2 cup Brandy
Directions:
Rinse hens in cold water and pat dry. Combine parsley, salt, pepper and 1/4 cup butter. Mix well. Stuff cavity of hens with parsley mixture and secure well. Place hens in a 9x9 pan breast side up. Rub hens with 1/4 cup butter. Bake for 30 minutes at 375F. In a small saucepan, combine jelly and brandy. Cook over low heat until jelly melts. Pour over hens and cook an additional 30 minutes. Baste frequently
I figure I'm going to change this somewhat and also stuff the cavity full of wild rice. We'll see how it turns out.
Something I've wanted to try
Beef Haggis (from Jack Poulter, jpoulter@islandnet.com)
1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt
1 tbs. black pepper
pinch cayenne pepper
cow's bladder, sheep's stomach or pudding basin (bowl)
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours. (If no bladder/stomach is available put into a ovenproof bowl, cover with foil or waxed paper (tied on) and steam as above.)
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.
This is traditionally served as an accompaniment to other meats on a festive occasion, e.g., Robby Burn's Birthday. It may also be eaten as a dessert by pouring a few ounces of Drambuie over it. I have done this and enjoyed it.
1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt
1 tbs. black pepper
pinch cayenne pepper
cow's bladder, sheep's stomach or pudding basin (bowl)
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours. (If no bladder/stomach is available put into a ovenproof bowl, cover with foil or waxed paper (tied on) and steam as above.)
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.
This is traditionally served as an accompaniment to other meats on a festive occasion, e.g., Robby Burn's Birthday. It may also be eaten as a dessert by pouring a few ounces of Drambuie over it. I have done this and enjoyed it.
Sunday, January 18, 2009
Tonights dinner
Well tonight I've decided to make something rather than use up leftovers as we have little to no leftovers left.
I usually prefer to use up my frozen casseroles for weekdays when I have less time to cook so that left me wondering what to make.
After watching another episode of Anthony Bourdain No Reservation on Youtube last night I decided to go with one of my current favs. Beef tongue.
BEEF TONGUE WITH RAISIN SAUCE
Printed from COOKS.COM
1 fresh Kosher Beef Tongue
3 sm. onions
2 sm. carrots
4 stalks celery & leaves
6 sprigs parsley
8 peppercorns
Salt & pepper
1/2 c. almonds, blanched & split
2/3 c. seedless raisins
6 tbsp. cooking fat
3 tbsp. flour
1/4 c. crushed gingersnaps
1 lemon, cut into sm. cubes
Place tongue in a large kettle with onions, carrots, celery and parsley. Add water to cover. Add peppercorns and salt. Simmer gently until tender, 3 to 5 hours. Drain. Reserve liquid. Melt fat and add flour and stir until blended. Gradually stir in reserved raisin and almond liquid and enough tongue liquid to make 3 cups in all. Add gingersnaps, almonds, raisins and lemon cubes. Season with salt and paprika. Pour over sliced tongue.
Serve hot.
I usually prefer to use up my frozen casseroles for weekdays when I have less time to cook so that left me wondering what to make.
After watching another episode of Anthony Bourdain No Reservation on Youtube last night I decided to go with one of my current favs. Beef tongue.
BEEF TONGUE WITH RAISIN SAUCE
Printed from COOKS.COM
1 fresh Kosher Beef Tongue
3 sm. onions
2 sm. carrots
4 stalks celery & leaves
6 sprigs parsley
8 peppercorns
Salt & pepper
1/2 c. almonds, blanched & split
2/3 c. seedless raisins
6 tbsp. cooking fat
3 tbsp. flour
1/4 c. crushed gingersnaps
1 lemon, cut into sm. cubes
Place tongue in a large kettle with onions, carrots, celery and parsley. Add water to cover. Add peppercorns and salt. Simmer gently until tender, 3 to 5 hours. Drain. Reserve liquid. Melt fat and add flour and stir until blended. Gradually stir in reserved raisin and almond liquid and enough tongue liquid to make 3 cups in all. Add gingersnaps, almonds, raisins and lemon cubes. Season with salt and paprika. Pour over sliced tongue.
Serve hot.
Thursday, January 15, 2009
Menu Plan for 1/19 to 1/25
Monday
Chicken - Avocado Enchiladas
Ingredients
1 1/2 cups of chopped, cooked chicken breast (great for leftovers from a roasted chicken or boil some breasts)
1 1/4 cup of your favorite salsa
1 tsp ground cumin or TANDOORI seasoning
3 oz lowfat cream cheese
2 oz lowfat cheese (cheddar or jack), shredded
4 Tbsp sliced black olives
1 Hass Avocado, sliced into 12 pieces
12 white corn tortillias
Nutritional Info
Fat: 10.8g
Carbohydrates: 29.6g
Calories:294.8
Protein: 20.4g
This makes 6 servings (2 enchiladas each)
Combine chicken , 1/2 cup of salsa, and cumin or tandoori seasoning in saucepan. Simmer & stir for 5 min. Add cream cheese. Stir until melted. Place one avocado slice down the center of each tortilla, top with a heaping of chicken mixture. Roll up & place seam side down on a greased 8x11 baking dish ~ spray of your choice~ I use olive oil in a pump spray. After all tortillas are filled, top with remaining salsa. Sprinkle with shredded cheese & sliced olives. Cover tightly with foil & bake 350 degrees for 25-30 min, or until hot.Additional toppings (not included in nutritionals) Light or FF sour creamDiced tomatoesAdditional grated cheese(FYI ~ Black beans make a great side to this dish)ENJOY!
Number of Servings: 6
Tuesday
I'm going to try something that I did a long, long time ago. The 3 day diet.
Day 1
Breakfast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
1/2 grapefruit or juice
1 piece toast with 1 tablespoon peanut butter
Lunch
1/2 cup tuna
1 piece toast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
Dinner
3 ounces any lean meat or chicken
1 cup green beans
1 cup carrots
1 apple
1 cup regular vanilla ice cream
Chicken - Avocado Enchiladas
Ingredients
1 1/2 cups of chopped, cooked chicken breast (great for leftovers from a roasted chicken or boil some breasts)
1 1/4 cup of your favorite salsa
1 tsp ground cumin or TANDOORI seasoning
3 oz lowfat cream cheese
2 oz lowfat cheese (cheddar or jack), shredded
4 Tbsp sliced black olives
1 Hass Avocado, sliced into 12 pieces
12 white corn tortillias
Nutritional Info
Fat: 10.8g
Carbohydrates: 29.6g
Calories:294.8
Protein: 20.4g
This makes 6 servings (2 enchiladas each)
Combine chicken , 1/2 cup of salsa, and cumin or tandoori seasoning in saucepan. Simmer & stir for 5 min. Add cream cheese. Stir until melted. Place one avocado slice down the center of each tortilla, top with a heaping of chicken mixture. Roll up & place seam side down on a greased 8x11 baking dish ~ spray of your choice~ I use olive oil in a pump spray. After all tortillas are filled, top with remaining salsa. Sprinkle with shredded cheese & sliced olives. Cover tightly with foil & bake 350 degrees for 25-30 min, or until hot.Additional toppings (not included in nutritionals) Light or FF sour creamDiced tomatoesAdditional grated cheese(FYI ~ Black beans make a great side to this dish)ENJOY!
Number of Servings: 6
Tuesday
I'm going to try something that I did a long, long time ago. The 3 day diet.
Day 1
Breakfast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
1/2 grapefruit or juice
1 piece toast with 1 tablespoon peanut butter
Lunch
1/2 cup tuna
1 piece toast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
Dinner
3 ounces any lean meat or chicken
1 cup green beans
1 cup carrots
1 apple
1 cup regular vanilla ice cream
Wednesday
Day 2
Breakfast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
1 egg
1/2 banana
1 piece toast
Lunch
1 cup cottage cheese or tuna
8 regular saltine crackers
Dinner
2 beef franks
1 cup broccoli or cabbage
1/2 cup carrots
1/2 banana
1/2 cup regular vanilla ice cream
Thursday
Day 3
Breakfast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
5 regular saltine crackers
1 ounce cheddar cheese
1 apple
Lunch
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
1 boiled egg
1 piece toast
Dinner
1 cup tuna
1 cup carrots
1 cup cauliflower
1 cup melon
1/2 cup regular vanilla ice cream
Friday
Tostada Chicken Salad
1 cup shredded cooked chicken
2 tbsp cilantro
2 tbsp sour cream
2 tbsp mayonnaise or salad dressing
2 tsp Old El Paso taco seasoning mix
1 tbsp chopped green onion
2 tostada shells
3 cups shredded lettuce
¼ cup Old El Paso Thick n Chunky Salsa
½ medium avocado sliced
Saturday
Balsamic Glazed Cracked Pepper Salmon
1 tbsp olive oil
4 wild caught salmon fillets
Sea salt and cracked black pepper to taste
¼ cup balsamic vinegar
1 tbsp honey
Serve with brown rice and steamed veggies
Sunday
Virginia Beef Tongue
Ingredients for Virginia Beef Tongue Recipe
1 beef tongue, fresh
1 cup brown sugar
1 cup stewed cranberries
¼ cup butter or fat
1 tablespoon whole cloves
½ lemon
Instructions
1. Scrub the tongue and simmer it until tender, in water to cover.
2. Remove the skin and trim the root end.
3. Take one cup of the liquor in which the tongue was cooked and add the brown sugar, stewed cranberries, butter or other fat, cloves and lemon, sliced.
4. Simmer the tongue in this mixture for one-fourth hour.
5. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley and serve.
6. Tongue may be jellied and served cold
Serve with rutabagas and carrots
Sunday, January 4, 2009
Menu Plan for 1/12-1/18
This is yet another leftover week as I just did an inventory of my deep freezer and realized I have a lot more premade meals than I thought I had.
Yuck. By the end of this week I'm going to be so tired or leftovers.
Yuck. By the end of this week I'm going to be so tired or leftovers.
MONDAY 12 JANUARY
Use up leftover slow cooked chicken cacciatore. Serve over pasta along with steamed veggies.
TUESDAY 13 JANUARY
Albondigas soup with toasted tortillas on side. *need some sour cream for Nick to dip his tortillas
WEDNESDAY 14 JANUARY
Grilled Maple-soy Salmon
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
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 continer. 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 skini.), 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
Fat: 9.2g
Carbohydrates: 3.7g
Calories:221.4
Protein: 29.1g
Place salmon in a large, shallow glass continer. 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 skini.), 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 along with steamed veggies and leftover pasta from night before.
THURSDAY 15 JANUARY
Chicken - Avocado Enchiladas
Ingredients
1 1/2 cups of chopped, cooked chicken breast
Ingredients
1 1/2 cups of chopped, cooked chicken breast
1 1/4 cup of your favorite salsa
1 tsp ground cumin or TANDOORI seasoning
3 oz lowfat cream cheese
2 oz lowfat cheese (cheddar or jack), shredded
4 Tbsp sliced black olives
1 Hass Avocado, sliced into 12 pieces
12 white corn tortillias
Nutritional Info
Fat: 10.8g
Carbohydrates: 29.6g
Calories:294.8
Protein: 20.4g
This makes 6 servings (2 enchiladas each)
Fat: 10.8g
Carbohydrates: 29.6g
Calories:294.8
Protein: 20.4g
This makes 6 servings (2 enchiladas each)
Combine chicken , 1/2 cup of salsa, and cumin or tandoori seasoning in saucepan. Simmer & stir for 5 min. Add cream cheese. Stir until melted. Place one avocado slice down the center of each tortillia, top with a heaping of chicken mixture. Roll up & place seam side down on a greased 8x11 baking dish ~ spray of your choice~ I use olive oil in a pump spray. After all tortillas are filled, top with remaining salsa. Sprinkle with shredded cheese & sliced olives. Cover tightly with foil & bake 350 degrees for 25-30 min, or until hot.
Additional toppings (not included in nutritionals) Light or FF sourcream; Diced tomatoes;
Additional grated cheese
(FYI ~ Blackbeans make a great side to this dish)
REDUCE, REDUCE, REDUCE!
FRIDAY 16 JANUARY
Leftover creamy pesto with pasta. Serve with veggies and toasted bread.
SATURDAY 17 JANUARY
Lemon & Honey Marinated Mahi-Mahi W/ Glaze
Lemon & Honey Marinated Mahi-Mahi W/ Glaze
35 min 25 min prep
SERVES 2
2 (4 ounce) mahi mahi fillets
1 1/2 tablespoons honey, warm (preferably raw, but pasteurized is fine)
1 1/2 tablespoons red wine vinegar
3 garlic cloves, crushed
1/2 teaspoon lemon juice
1/2 teaspoon hoisin sauce
3/4-1 tablespoon olive oil
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon salt (to taste)
1/4 teaspoon ginger powder
Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
Add the olive oil and coat the pan evenly.
As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
Remove the fillets to a serving plate and cover.
Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
Spoon the glaze over each fillet and serve.
SERVES 2
2 (4 ounce) mahi mahi fillets
1 1/2 tablespoons honey, warm (preferably raw, but pasteurized is fine)
1 1/2 tablespoons red wine vinegar
3 garlic cloves, crushed
1/2 teaspoon lemon juice
1/2 teaspoon hoisin sauce
3/4-1 tablespoon olive oil
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon salt (to taste)
1/4 teaspoon ginger powder
Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
Add the olive oil and coat the pan evenly.
As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
Remove the fillets to a serving plate and cover.
Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
Spoon the glaze over each fillet and serve.
Aloha Sweet Potatoes
Ingredients :
1/2 med sweet potatoes, (4 to 5)
1/16 cup butter
1/8 cup brown sugar
1/16 cup water
1/32 cup shredded coconut
1/2 med sweet potatoes, (4 to 5)
1/16 cup butter
1/8 cup brown sugar
1/16 cup water
1/32 cup shredded coconut
Method :
Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut intoslices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook onmedium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet.
Cook gently; tossinglightly until sweet potatoes are glazed. Sprinkle with coconut before serving.
Note: Canned yams can be used in place of sweet potatoes.
Cuisine:"Hawaiian"
Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut intoslices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook onmedium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet.
Cook gently; tossinglightly until sweet potatoes are glazed. Sprinkle with coconut before serving.
Note: Canned yams can be used in place of sweet potatoes.
Cuisine:"Hawaiian"
Serve with steamed veggies
SUNDAY 18 JANUARY
Use up leftovers.
Saturday, December 27, 2008
Menu Plan for 1/5-1/11
By now I know I'm going to be tired of leftovers so I'm planning to only have those every few days rather than all the time.
MONDAY 5 JANUARY
Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce
INGREDIENTS:
1/4 Cup Black Sesame Seeds
1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Yellow Fin) Tuna Steaks
Salt and Pepper to Taste
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate.
Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
Remove and serve with the reserved dipping sauce.
For side dishes with this recipe I usually keep things pretty bland as I don’t want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate.
Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
Remove and serve with the reserved dipping sauce.
For side dishes with this recipe I usually keep things pretty bland as I don’t want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
TUESDAY 06 JANUARY
Tex-Mex Rice & Bean Bake Recipe
INGREDIENTS:
2 cups cooked brown or white rice
1/4 cup fat-free cholersteral free egg product
1 1/2 cups picante sauce
1 cup shredded reduced fat chedder cheese (4 ounces)
1 can (15-16 oz) pinto beans, drained
1/4 tsp chili powder
DIRECTIONS:
Heat oven to 350 degrees.
Spray square baking dish, 8x8x2 inches, with nonstick cooking spray.
Mix rice, egg product, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish.
Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.
Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30-35 minutes or until cheese is melted and bubbly.
Let stand 5 minutes before serving. 6 servings
2 cups cooked brown or white rice
1/4 cup fat-free cholersteral free egg product
1 1/2 cups picante sauce
1 cup shredded reduced fat chedder cheese (4 ounces)
1 can (15-16 oz) pinto beans, drained
1/4 tsp chili powder
DIRECTIONS:
Heat oven to 350 degrees.
Spray square baking dish, 8x8x2 inches, with nonstick cooking spray.
Mix rice, egg product, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish.
Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.
Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30-35 minutes or until cheese is melted and bubbly.
Let stand 5 minutes before serving. 6 servings
Make the rice ahead of time to save time.
CUT THIS ONE DOWN!
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
WEDNESDAY 07 JANUARY
Use up frozen meal. Most likely seafood enchiladas. Served with mixed veggies and spanish rice.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
THURSDAY 08 JANUARY
Use up frozen meal. Most likely sausage and pasta in tomato sauce. Serve with green beans and bread.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
FRIDAY 09 JANUARY
Spinach and Goat cheese Pizza Recipe
Ingredients:
1 12 inch prebaked pizza crust
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper
1 bunch fresh spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh goat cheese, crumbled
6 ounces mozzarella cheese, grated
Directions:
In a large skillet over medium high heat, saute garlic and red pepper in olive oil for 3-5 minutes. Rinse, drain and coarsely chop spinach and add to pan. Saute spinach in olive oil until wilted and liquid has evaporated. Add salt and pepper. Place pizza crust on round baking pan and preheat oven to 425 degrees. Top pizza crust with spinach mixture and sprinkle with cheeses. Bake for 10-12 minutes until cheese is melted and bubbly and crust is crisp.
Number of Servings: 6
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
SATURDAY 10 JANUARY
Ingredients:
25 oz alfredo sauce
Lasagna no boil pasta (rolled flat)
2 Tbsp olive oil
6-7 cloves garlic, minced
15 oz jar roasted red peppers, chopped
2/3 oz fresh basil, chopped
14 oz can artichoke hearts, chopped
7 oz ricotta cheese
2 cup Mozzarella cheese, shredded
1 egg
1.5-2 lbs fresh spinach
Splash red wine vinegar
Grated parmesan cheese
Directions:
In large skillet saute garlic in olive oil until slightly browned over medium heat. Stir in red peppers, artichoke hearts and basil, continue cooking for 5 minutes then add fresh spinach. Cook until spinach has cooked down. Add a couple dashes of red wine vinegar, toss and set aside. Combine and mix ricotta, Mozzarella and egg together. Spray a 9 x 9 (deep) baking dish with olive oil. To Assemble: Spread 1/2 to 2/3 cup sauce on bottom of baking dish. Layer 2 uncooked sheets, 1/3 ricotta mixture, 1/3 vegetable mixture, and 1/2 to 2/3 cup sauce. Repeat with two more layers. Top with a layer of 2 uncooked sheets, 1/2 to 2/3 cup sauce, and freshly grated parmesan and mozzarella cheeses. Bake covered at 375 degrees for 50-60 minutes. Uncover and continue cooking until cheese is a golden brown on top (5 minutes). Let set for 10 minutes before serving.
Number of Servings: 6
25 oz alfredo sauce
Lasagna no boil pasta (rolled flat)
2 Tbsp olive oil
6-7 cloves garlic, minced
15 oz jar roasted red peppers, chopped
2/3 oz fresh basil, chopped
14 oz can artichoke hearts, chopped
7 oz ricotta cheese
2 cup Mozzarella cheese, shredded
1 egg
1.5-2 lbs fresh spinach
Splash red wine vinegar
Grated parmesan cheese
Directions:
In large skillet saute garlic in olive oil until slightly browned over medium heat. Stir in red peppers, artichoke hearts and basil, continue cooking for 5 minutes then add fresh spinach. Cook until spinach has cooked down. Add a couple dashes of red wine vinegar, toss and set aside. Combine and mix ricotta, Mozzarella and egg together. Spray a 9 x 9 (deep) baking dish with olive oil. To Assemble: Spread 1/2 to 2/3 cup sauce on bottom of baking dish. Layer 2 uncooked sheets, 1/3 ricotta mixture, 1/3 vegetable mixture, and 1/2 to 2/3 cup sauce. Repeat with two more layers. Top with a layer of 2 uncooked sheets, 1/2 to 2/3 cup sauce, and freshly grated parmesan and mozzarella cheeses. Bake covered at 375 degrees for 50-60 minutes. Uncover and continue cooking until cheese is a golden brown on top (5 minutes). Let set for 10 minutes before serving.
Number of Servings: 6
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
SUNDAY 11 JANUARY
Use up any leftovers. Tonights dinner subject to change......
Subscribe to:
Posts (Atom)