Spanish braised beef cheeks with tomato bread
serves 4
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
for the tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.
Serve with pasta.
Parsley and anchovy salad
2 red shallots, thinly sliced
2 anchovy fillets, coarsely torn
1 cup coarsely chopped flat-leaf parsley leaves
½ lemon, juice and finely grated rind only
60 ml (¼ cup) extra-virgin olive oil
Monday
Greek Grilled Chicken Salad
Grill chicken breasts that have been marinated in olive oil, lemon juice and rosemary.
Handful of cherry or grape tomatoes
Kalamata olives
feta cheese
green onions
Serve with flat bread and hummus.
Tuesday
Japanese Tofu Salad
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Serve with toasted bread
Wednesday
Slow Cooker Chicken Alfredo
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 3
"Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice."
Ingredients:
2 skinless, boneless chicken breast halves -cubed
1 (16 ounce) jar Alfredo pasta sauce
2 slices Swiss cheese
1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
Directions:
1. In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.
Serve with noodles and steamed broccoli
Thursday
Tofu, Red Onions, Walnuts, and Blue Cheese
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 3
"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish."
Ingredients:
1/2 cup uncooked long grain white rice
1 cup water
1/4 cup chopped walnuts
1-1/2 teaspoons butter
1/2 large red onion, sliced, separated into rings
1 clove garlic, minced
1/2 cup vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
salt and pepper to taste
1-1/2 teaspoons olive oil
1/2 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1/2 cup crumbled blue cheese
Directions:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6).
1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.
Friday
Homemade pizza
Goat cheese, bell peppers, onions and mushrooms.
Saturday
Greek Souvlaki Recipe
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.
Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
If using wooden skewers soak them in water overnight or for at least 2 hours.
Preheat the grill to medium high.
Thread meat evenly onto 4 skewers& season with salt and pepper.
Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time: 15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients:
2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper
Preparation:
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
Preheat the oven to 355°F (180°C).
Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
Serve hot, warm, or at room temperature.
Sunday, August 16, 2009
Sunday, August 9, 2009
Menu plan
Monday
Slow cooker pesto chicken with layered sweet potatoes (going to try this again! Last Monday I never ended up making this)
The Ingredients.
serves 4.
For the pesto:1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
THIS WAS OH SO YUMMY!! Thanks to Stephanie at a Year of Slow Cooking! http://crockpot365.blogspot.com/
Tuesday
Vegetarian Recipe: Tofu Stir Fry
Ingredients:
1 lb firm or extra firm tofu
1 tablespoon canola oil
3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
1 good-sized bunch bok choy (stalks and leaves), sliced crosswise and rinsed
2 cloves garlic, minced
3 to 4 tablespoons natural, good-quality stir-fry sauce, or to taste
2 - 4 tblsp olive oil
1/4 cup coarsely chopped peanuts, optional
Directions:
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
Heat the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides.
Add the bok choy, scallions, garlic, stir-fry sauce, and about 2 tablespoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.
Stir in the optional peanuts and serve at once.
Wednesday
Honey-Ginger Grilled Salmon
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 2
"This recipe is simple to make, yet impressive. The spicy, sweet, and salty marinade gives the fish a taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."
Ingredients:
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons orange juice
2 tablespoons honey
1/2 green onion, chopped
3/4 pound salmon fillet
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Serve with grilled zuchinni and steamed rice
Thursday
STRAWBERRY SPINACH SALAD
Printed from COOKS.COM
12 oz. fresh spinach
2 tsp. toasted pecans
4 c. safflower oil
2 tsp. salad vinegar
2 tbsp. green onions, minced
1 tsp. saltDash Tabasco
1 pt. strawberries, sliced
Wash, trim and dry spinach. Cool in refrigerator. Mix all ingredients except toasted pecan and strawberries. Mix well and refrigerate. When you are ready to serve the salad, tear spinach into bite size pieces and toss the spinach with the dressing. Add strawberries and gently toss again. Put your salad into a salad bowl and top with sesame seeds.
Serve with pita bread with hummus
Friday
Homemade pizza
Saturday
stuffed peppers
Slow cooker pesto chicken with layered sweet potatoes (going to try this again! Last Monday I never ended up making this)
The Ingredients.
serves 4.
For the pesto:1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
THIS WAS OH SO YUMMY!! Thanks to Stephanie at a Year of Slow Cooking! http://crockpot365.blogspot.com/
Tuesday
Vegetarian Recipe: Tofu Stir Fry
Ingredients:
1 lb firm or extra firm tofu
1 tablespoon canola oil
3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
1 good-sized bunch bok choy (stalks and leaves), sliced crosswise and rinsed
2 cloves garlic, minced
3 to 4 tablespoons natural, good-quality stir-fry sauce, or to taste
2 - 4 tblsp olive oil
1/4 cup coarsely chopped peanuts, optional
Directions:
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
Heat the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides.
Add the bok choy, scallions, garlic, stir-fry sauce, and about 2 tablespoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.
Stir in the optional peanuts and serve at once.
Wednesday
Honey-Ginger Grilled Salmon
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 2
"This recipe is simple to make, yet impressive. The spicy, sweet, and salty marinade gives the fish a taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."
Ingredients:
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons orange juice
2 tablespoons honey
1/2 green onion, chopped
3/4 pound salmon fillet
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Serve with grilled zuchinni and steamed rice
Thursday
STRAWBERRY SPINACH SALAD
Printed from COOKS.COM
12 oz. fresh spinach
2 tsp. toasted pecans
4 c. safflower oil
2 tsp. salad vinegar
2 tbsp. green onions, minced
1 tsp. saltDash Tabasco
1 pt. strawberries, sliced
Wash, trim and dry spinach. Cool in refrigerator. Mix all ingredients except toasted pecan and strawberries. Mix well and refrigerate. When you are ready to serve the salad, tear spinach into bite size pieces and toss the spinach with the dressing. Add strawberries and gently toss again. Put your salad into a salad bowl and top with sesame seeds.
Serve with pita bread with hummus
Friday
Homemade pizza
Saturday
stuffed peppers
Saturday, August 1, 2009
Menu plan
Monday
The Ingredients.
serves 4.
For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halvessliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
Tuesday
Eggplant Sandwiches
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."
Ingredients:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Directions:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Quinoa Salad with Dried Fruit and Nuts
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours
Servings: 4
Ingredients:
1/2 cup and 1 tablespoon and 2 teaspoons quinoa
1/8 teaspoon salt
1-1/3 cups and 1 tablespoon water
3/8 bunch green onions, chopped
1/4 cup and 2 teaspoons chopped celery
3 tablespoons and 1/2 teaspoon raisins
3/8 pinch cayenne pepper
1-1/4 teaspoons vegetable oil
1-1/4 teaspoons distilled white vinegar
2-1/2 teaspoons lemon juice
2-1/2 teaspoons sesame oil
2 tablespoons and 1/2 teaspoon chopped fresh cilantro
1/4 cup and 2 teaspoons chopped pecans
Directions:
1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Wednesday
Tofu vegan stir fry
*use up frozen asian veggies along with the edamame. Serve with rice
Thursday
Gai Pad Graprow
Ingredients
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Preparation
Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Friday
Fish Tacos
Ingredients
1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Method
1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.
Mango Salsa Recipe
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juiceSalt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
The Ingredients.
serves 4.
For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halvessliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
Tuesday
Eggplant Sandwiches
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."
Ingredients:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Directions:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Quinoa Salad with Dried Fruit and Nuts
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours
Servings: 4
Ingredients:
1/2 cup and 1 tablespoon and 2 teaspoons quinoa
1/8 teaspoon salt
1-1/3 cups and 1 tablespoon water
3/8 bunch green onions, chopped
1/4 cup and 2 teaspoons chopped celery
3 tablespoons and 1/2 teaspoon raisins
3/8 pinch cayenne pepper
1-1/4 teaspoons vegetable oil
1-1/4 teaspoons distilled white vinegar
2-1/2 teaspoons lemon juice
2-1/2 teaspoons sesame oil
2 tablespoons and 1/2 teaspoon chopped fresh cilantro
1/4 cup and 2 teaspoons chopped pecans
Directions:
1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Wednesday
Tofu vegan stir fry
*use up frozen asian veggies along with the edamame. Serve with rice
Thursday
Gai Pad Graprow
Ingredients
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Preparation
Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Friday
Fish Tacos
Ingredients
1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Method
1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.
Mango Salsa Recipe
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juiceSalt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Recipe: Lengua with Mushroom Sauce
Posted on Apr 23, 2009 under Recipes - Food No Comment
Lengua – OxTail.
Ingredients :
1 ox tongue (about 1.1 kilos)
2 tbsp. of vinegar
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1/2 carrot a few stalks of leek
1 can condensed mushroom soup
1/4 c. + 2 tbsp. of butter
1 onion, chopped
1/2 k. of potatoes
1/2 c. of milk
salt and pepper
1 tsp. of finely chopped fresh parsley
1 onion, sliced
4 button mushrooms, chopped
How to :
Scrape the ox tongue with a knife. Rinse well under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, “wash” the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 4 hours.
While simmering the meat, prepare the mashed potatoes. Using a brush, scrub the potatoes under the tap, making sure that no soil remains. Place the potatoes in a saucepan and cover with water. Add 1 tsp. of salt. Set over high heat and bring to a boil. Lower heat, cover and simmer until tender. To test for doneness, insert a pointed knife at the thickest part of the potatoes. Drain the potatoes and transfer to a glass bowl. Cut the potatoes into small pieces. Mash with a fork (I did not remove the skin). Add 2 tbsp. of butter and mix well. Season with salt and pepper. Pour in 1/2 c. of milk in a thin stream. Blend well. Stir in the chopped parsley. Cover the bowl with a cling wrap.
When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4? thick slices. Set aside. Strain the broth.
Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside.
Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through.
Serving suggestion:
Spoon the mashed potatoes at the center of the serving plate (see photo above). Top with the browned onion bits. Arrange the meat slices on both sides of the mashed potatoes. Pour the sauce over the meat. Serve hot.
Lengua – OxTail.
Ingredients :
1 ox tongue (about 1.1 kilos)
2 tbsp. of vinegar
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1/2 carrot a few stalks of leek
1 can condensed mushroom soup
1/4 c. + 2 tbsp. of butter
1 onion, chopped
1/2 k. of potatoes
1/2 c. of milk
salt and pepper
1 tsp. of finely chopped fresh parsley
1 onion, sliced
4 button mushrooms, chopped
How to :
Scrape the ox tongue with a knife. Rinse well under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, “wash” the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 4 hours.
While simmering the meat, prepare the mashed potatoes. Using a brush, scrub the potatoes under the tap, making sure that no soil remains. Place the potatoes in a saucepan and cover with water. Add 1 tsp. of salt. Set over high heat and bring to a boil. Lower heat, cover and simmer until tender. To test for doneness, insert a pointed knife at the thickest part of the potatoes. Drain the potatoes and transfer to a glass bowl. Cut the potatoes into small pieces. Mash with a fork (I did not remove the skin). Add 2 tbsp. of butter and mix well. Season with salt and pepper. Pour in 1/2 c. of milk in a thin stream. Blend well. Stir in the chopped parsley. Cover the bowl with a cling wrap.
When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4? thick slices. Set aside. Strain the broth.
Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside.
Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through.
Serving suggestion:
Spoon the mashed potatoes at the center of the serving plate (see photo above). Top with the browned onion bits. Arrange the meat slices on both sides of the mashed potatoes. Pour the sauce over the meat. Serve hot.
Saturday, July 25, 2009
Menu plan
Monday
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Tuesday
Blue Stuffed Buffalo Burger
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 1
"Ground buffalo is stuffed with blue cheese in this exotic burger."
Ingredients:
1/4 pound ground buffalo
1/4 teaspoon salt
ground black pepper to taste
1 tablespoon crumbled blue cheese
1 whole wheat hamburger buns, split and
toasted
1 tablespoon mayonnaise
1 leaf Bibb lettuce
1/8 red onion, cut in 1/2-inch slices
1 slice tomato
Directions:
You have scaled this recipe's ingredients to yield a new amount (1). The directions below still refer to the original recipe yield (8).
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.
Minty Cucumber Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3
"This refreshing sensation of crunchy cucumbers offers a mild hint of orange and mint flavors that are perfect for spring. Katherine Hee of Colchester, Vermont shared it."
Ingredients:
2 medium cucumbers, peeled, halved, seeded and sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
1 tablespoon sugar
1 teaspoon grated orange peel
Directions:
1. Place cucumbers in a bowl. In a small bowl, whisk together the vinegar and oil. Add the mint, parsley, sugar and orange peel; pour over cucumbers. Cover and refrigerate for at least 3 hours, stirring several times.
Wednesday
Grilled Lime Cilantro Ahi with Honey Glaze
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 2
"Delicious lime-cilantro marinated ahi, grilled and glazed with a mouthwatering honey glaze."
Ingredients:
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 clove garlic, minced
1-1/2 teaspoons minced fresh ginger root
2 tablespoons chopped cilantro
1/2 pound yellowfin tuna fillets
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped cilantro
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
Serve with rice and grilled veggies
Thursday
Slow Cooker Adobo Chicken
Prep Time: 30 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Servings: 6
"An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking."
Ingredients:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions:
1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Ginataang Talong
Philippine eggplant
(Adapted from David-Perez' book)
1 onion
1 cup coconut cream
salt and pepper to taste
talong - eggplantsRoast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.
Serve with rice
Friday
Homemade spinach & feta pizza
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Tuesday
Blue Stuffed Buffalo Burger
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 1
"Ground buffalo is stuffed with blue cheese in this exotic burger."
Ingredients:
1/4 pound ground buffalo
1/4 teaspoon salt
ground black pepper to taste
1 tablespoon crumbled blue cheese
1 whole wheat hamburger buns, split and
toasted
1 tablespoon mayonnaise
1 leaf Bibb lettuce
1/8 red onion, cut in 1/2-inch slices
1 slice tomato
Directions:
You have scaled this recipe's ingredients to yield a new amount (1). The directions below still refer to the original recipe yield (8).
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.
Minty Cucumber Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3
"This refreshing sensation of crunchy cucumbers offers a mild hint of orange and mint flavors that are perfect for spring. Katherine Hee of Colchester, Vermont shared it."
Ingredients:
2 medium cucumbers, peeled, halved, seeded and sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
1 tablespoon sugar
1 teaspoon grated orange peel
Directions:
1. Place cucumbers in a bowl. In a small bowl, whisk together the vinegar and oil. Add the mint, parsley, sugar and orange peel; pour over cucumbers. Cover and refrigerate for at least 3 hours, stirring several times.
Wednesday
Grilled Lime Cilantro Ahi with Honey Glaze
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 2
"Delicious lime-cilantro marinated ahi, grilled and glazed with a mouthwatering honey glaze."
Ingredients:
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 clove garlic, minced
1-1/2 teaspoons minced fresh ginger root
2 tablespoons chopped cilantro
1/2 pound yellowfin tuna fillets
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped cilantro
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
Serve with rice and grilled veggies
Thursday
Slow Cooker Adobo Chicken
Prep Time: 30 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Servings: 6
"An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking."
Ingredients:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions:
1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Ginataang Talong
Philippine eggplant
(Adapted from David-Perez' book)
1 onion
1 cup coconut cream
salt and pepper to taste
talong - eggplantsRoast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.
Serve with rice
Friday
Homemade spinach & feta pizza
Tuesday, July 14, 2009
Sunday, June 28, 2009
Menu plan
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
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
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!
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