Это предварительный просмотр рецепта "Can I Get the Recipe? Week 20, Vol I - Nov 21, 2009".

Рецепт Can I Get the Recipe? Week 20, Vol I - Nov 21, 2009
by Cari Snell

Dinners of the Week:

Slow Cooker Lamb Tangine with Dates

Honey Sesame Chicken with Rice and Broccoli

BBQ Chicken Pizza

Crispy Baked Fish

Spinach Pesto Pasta with Peas and Mushrooms

Dessert of the Week:

Crystallized Ginger Cake

Snack of the Week:

No Bake Cookie

Dinner One: Slow Cooker Lamb Tangine with Dates Served Over Whole Grain Couscous

Prep Time: 15 min/Total Time: 8 hours 15 min. Recipe adjusted to serve 4.

Can I Get the Recipe Tip: Prep this meal the day before by combining all ingredients up to and including the lamb. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe. Use a small cooker (2 – 3 ½ quarts) to cook. If you double this recipe, use a large sized (approximately 5 quart) slow cooker.

Ingredients:

1 onion, quartered

2 cloves garlic, minced

1/2 tablespoon finely chopped fresh rosemary leaves or 2 tsp dried rosemary leaves

1⁄4 teaspoon salt

1⁄4 teaspoon cracked black peppercorns

1 small piece (1 inches/2.5 cm) cinnamon stick

1 pound trimmed stewing lamb, cut into 1-inch cubes

1 tablespoon tomato paste

1 cup chicken stock

1 sweet potato, peeled and cut into 1-inch cubes

1/3 cup (about 2 oz/65 g) chopped pitted dates

finely chopped cilantro

1 cup whole grain couscous

Directions:

In a food processor, pulse onions until a grated consistency is achieved. (You can also do this on a box grater, if you prefer.) Transfer to a bowl.

Add garlic, rosemary, salt, peppercorns and cinnamon stick and stir well. Add lamb and toss until well coated with mixture. Cover and refrigerate for at least 6 hours or overnight.

In slow cooker stoneware, combine tomato paste and chicken stock. Mix well. Add sweet potatoes and lamb mixture. Stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until lamb is very tender. Stir in dates. Cover and cook on High for 15 minutes, until heated through. Garnish with cilantro.

Serve over cooked couscous.

Dinner Two: Honey Sesame Finger Lickin’ Chicken with Rice and Broccoli

Prep Time: 10 min/Total Time: 45 min. Serves 4.

Can I Get the Recipe Tip: Double this recipe if you want to make the chicken pizza the next day of two. These chicken drumsticks are also delicious cold.

Ingredients:1 cup rice

8 - 10 chicken drumsticks

2 tablespoons olive oil

salt and pepper

8 tablespoons honey

5 teaspoons soy sauce

3 tablespoons rice vinegar

4 teaspoons sesame oil

3 tablespoons fish sauce

2 cloves garlic, minced

1 small head broccoli, cut into pieces

Directions:

Preheat oven to 400 degrees F.

Begin to cook rice according to package directions.

Toss drumsticks with oil then place in a casserole dish. Season with salt and pepper.

Place in the oven and cook for 20 minutes. Remove, pour sauce over drumsticks, turn to coat and place back in the stove. Continue to cook for about 20 or so minutes, turning occasionally, until cooked through.

Steam broccoli near end of chicken cooking time.

Serve over top rice (spoon over some extra sauce) and with fresh steamed broccoli.

Dinner Three: Super Quick BBQ Chicken Pizza

Prep Time: 10 min/Total Time: 20 min. Recipe adjusted to serve 4.

Can I Get the Recipe Tip: To make this dish vegetarian, omit chicken and use roasted veggies in its place.

Ingredients:

4 flour tortillas

BBQ sauce

2 – 3 cups shredded cooked chicken

1 cup shredded mozzarella

1 cup shredded cheddar or gouda

4 teaspoons chopped red onion

4 teaspoons chopped cilantro

Directions:

Preheat oven to 400 degrees F. Heat burner over high heat. If using gas, throw the tortilla on the burner until it starts to puff up then flip it over to repeat. For electric burner, hold the tortilla with a tongs, close to the element until it starts to puff up. Flip over and repeat.

Place tortilla on a baking sheet. Top with desired amount of BBQ sauce and cheese. Sprinkle with onions, chicken, and cilantro. Bake until cheese melts, about 5-7 minutes. Let cool for 2 minutes before cutting.

Dinner Four: Crispy Baked Fish

Prep Time: 15 min /Total Time: 30 min. Recipe adjusted to Serve 4

Can I Get the Recipe Tip: Any mild white fish will work with this recipe so when purchasing fish at the store, check to see what is on sale.

Ingredients:

1/2 teaspoon Dijon mustard

4 tablespoons breadcrumbs

4 tablespoon grated Parmesan cheese

4 tablespoons butter

2 medium carrots, grated

2 onions, minced

2 pounds whitefish fillets

2 tablespoons flour

2 tablespoons sour cream

1 ½ - 2 cups milk

pepper

salt

squirt of lemon juice

fresh dill

Directions:

Preheat your oven to 400 degrees F.

Combine breadcrumbs with Parmesan.

Peel carrots. Finely mince carrot and the onion.

Chop as much (or as little) dill as you like.

Heat butter and sauté the onion and carrot over medium heat. Keep stirring every now and then.

When the onions are translucent, add the fish. Just get it all in there, lower the heat and let it cook until it starts to fall apart. Flip it over every now and then. Break up the fish as it starts to flake and fall apart.

Top the fish with flour, stir a bit and cook for one minute. Slowly pour in the milk while carefully stirring until you have a sauce consistency you like. It shouldn’t be too thin, though.

Add in a good pinch of salt and pepper plus Dijon mustard, sour cream, and a squirt of lemon juice.

Add desired amount of dill then simmer the sauce over low heat for another minute or two. Transfer it all to a baking dish.

Sprinkle the bread/Parmesan mix on top. Cook in a preheated oven for 10 to 15 minutes, until the top is golden brown and crispy.

Dinner Five: Spinach Pesto Pasta with Peas and Mushrooms

Prep Time: 20 min/Total Time: 45 min. Serves 4.

Can I Get the Recipe Tip: If you can’t get baby bella mushrooms, substitute brown mushrooms instead.

Ingredients - Spinach Pesto:

7.25 ounces goat cheese

7.25 ounces whole-milk ricotta

(or 1.5 ounces of either goat cheese or ricotta)

1 clove garlic, peeled

1/2 tablespoon extra-virgin olive oil

1/2 tablespoon lemon juice

5 - 6 ounces of spinach, washed and spun dry

salt and pepper to taste

Ingredients – Pasta:

1 pound (4 cups) campanelle pasta (or your pasta shape of choice)

1/2 cup pasta water

½ tablespoon olive oil

10 ounces (2 cups) of baby bella mushrooms, quartered

1 cup frozen peas, thawed

spinach pesto

grated Parmesan for sprinkling on top

Directions:

To make the pesto, add the cheeses, garlic, olive oil, and lemon juice to the bowl of a food processor and mix until combined. Add the spinach and run the food processor until the mixture has formed a thick paste. If the spinach won't fit all at once, add it in batches. Taste for seasonings, adding salt, pepper, and lemon juice as needed.

Bring a large amount of water to a rapid boil, add a palm-full of salt, and cook the pasta to al dente. Before draining the pasta, scoop out about a third cup of the pasta cooking water and set aside. Drain the pasta and set aside.

Heat the olive oil in a large skillet and sauté the mushrooms until they have released all their moisture and are golden brown--about five minutes. Add the peas and toss until warmed through--about 30 seconds.

Add the pasta to the skillet and pour the pesto on top. Toss to combine everything. If the sauce is looking a little "loose" or you'd like it a bit creamier, add a splash (just a splash!) of the pasta water. Stir and add more pasta water if desired.

Taste for seasonings and add salt and pepper as needed.

Serve in individual bowls with a sprinkling of Parmesan cheese.

Dessert of the Week: Pear Crumb Cake with Candied Ginger Streusel

Prep Time: 20 min/ Total Time: 45 min. Makes One-8 inch cake.

Can I Get the Recipe Tip: Use pears that are just ripe for this recipe. Over ripe pears will be too mushy and hard to grate. Crystallized ginger can be found in many bulk sections of your grocery store.

Ingredients – Cake:

Directions:

Preheat the oven to 325 degrees F, and grease an 8-inch square baking pan. Set aside.

In a medium bowl, sift 3/4 cup flour, sugar, baking powder, salt and spices.

In a small bowl, whisk the egg, milk, oil and vanilla. Fold the dry ingredients into the egg mixture.

Fold the grated pears into the batter. Spread the batter in the prepared pan, and set aside.

In a small bowl, combine remaining 1 1/4 cups flour, brown sugar, ground ginger and crystallized ginger.

Pour melted butter over flour mixture. Toss until large crumbs form. Sprinkle crumbs over batter.

Bake for 20 minutes, rotating pan halfway through.

Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Top with whipped cream and freshly grated nutmeg.

Snack of the Week: No Bake Cookies

Prep Time: 5 min/Total Time: 15 min. Makes 2 dozen cookies.

Can I Get the Recipe Tip: If you just can’t wait the time it takes for these cookies to cool, throw the pan in the fridge to speed things up!

Ingredients:

2 cups sugar

1 teaspoon vanilla

1/4 cup cocoa

pinch of salt

1/2 cup milk

1/2 cup peanut butter

1/4 cup butter

3 cups oatmeal

Directions:

Combine sugar, cocoa, milk and butter in a large saucepan over medium heat.

Cook until the mixture starts to boil and cook for 1 minute.

Add vanilla, salt, peanut butter and oatmeal and quickly stir until combined.

Drop teaspoons onto parchment paper and let cool.

Loved one of this weeks recipes or can't wait to try one? Let us know and add your comments below!