Рецепт Can I Get the Recipe? Week 21, Vol I, Nov 27, 2009
Dinners of the Week:
Chicken, Mushrooms and Parmesan with Orzo
Ten Minute Salmon with Potatoes and Steamed Vegetables
Slow Cooker Pork Tacos
Hearty Autumn Squash and Bean Stew
Meatballs with Mashed Potatoes and Green Beans
Dessert of the Week:
Seven Layers of Sin Bars
Snack of the Week:
Harvest Zucchini Loaf
Dinner One: Chicken, Mushrooms and Parmesan with Orzo
(Prep Time: 15 minutes /Total Time: 30 minutes.
Recipe adjusted to serve 4)
Can I Get the Recipe Tip: If you choose to make this dish vegetarian, omit the chicken, double the mushrooms and use vegetable bouillon instead of chicken. This dish is great as a left over lunch.
Ingredients:
2 tablespoons olive oil 1 cup yellow onions, chopped
4 cloves of garlic, minced
1 teaspoon dried thyme 16 ounces (2 cups) button mushrooms, sliced
2 large (4 small) boneless, skinless chicken breasts, cut into bite sized pieces 1/2 pound (250 grams) of orzo, cooked per instructions
4-6 teaspoons chicken bouillon granules
1 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped
Directions:
Cook the orzo in water along with the chicken bouillon granules, per instructions.
Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender.
Add the chicken, sea salt and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute.
Remove skillet from the heat then add the cooked orzo, Parmesan and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if need.
Dinner Two: 10 Minute Salmon Served with Potatoes and Steamed Vegetables
Prep Time: 10 min./Total Time: 20 min. Recipe adjusted to serve 4
Can I Get the Recipe Tip: Clotted cream, mascarpone cheese and crème fraiche all work well in this recipe so choose according to your preferred tastes.
Ingredients:
4 (4-5 ounce) salmon fillets, no skin
2 tablespoons butter
2 cloves garlic
small bunch each of fresh dill, parsley and cilantro
4 – 6 tablespoons clotted cream
fresh lemon juice
pepper
10 - 12 small new potatoes, halved
4 cups slightly steamed veggies
Directions:Put potatoes on to boil and remove and drain once cooked. Prep vegetables to be ready for steaming 5 minutes before salmon is done.
Slice the salmon in 1 to 2 inch strips.
Mince the herbs finely and pat onto both sides of the salmon.
Smash the garlic by placing a large knife over it and hitting the blade once with your fist. Discard the skin.
Heat a frying pan over medium heat and add enough butter to generously coat the bottom of the pan.
Add the garlic and sauté gently until the butter is bubbling. Add the salmon, cooking only a couple of minutes per side.
Add clotted cream, mascarpone or creme fraiche, swirling the pan to distribute. (Don’t use heavy cream as it will curdle if boiled.)
Add freshly ground black pepper. Sprinkle with lemon juice. Remove salmon from the pan.
Toss lightly steamed veggies and cooked potatoes in the remaining sauce to heat through then serve immediately.
Dinner Three: Slow Cooker Pork Tacos
Prep Time: 15 min./Total Time: 5 – 8 hours. Serves 4.
Can I Get the Recipe Tip: Poblano peppers are a milder pepper and can be found in most produce sections while chipotles are smoke dried jalapenos that can pack a punch. If you have small children who don’t like spicy foods, you can reduce or omit the peppers and chipotles. For those who do like spicier meals, check the Mexican Foods aisle in your supermarket for chipotles in adobo.
Ingredients:
1 poblano pepper (*spicy)
4 cloves garlic, minced 3 chipotles in adobo sauce (*spicy)
1/2 medium white onion, roughly chopped
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano
3 3/4 cups chicken broth
4 pounds pork tenderloin
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed for serving
Assorted taco toppings (cilantro, limes, mangos, cheddar cheese, avocado, red cabbage)
Directions:
Put the poblano, garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt, and the oregano to the blender; puree until smooth.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick then pour in the sauce and the chicken broth. Cover and cook on high until the meat is tender, about 5 hours or on low for 8 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees F; uncover and cook 30 more minutes.)
Discard the bay leaves and the cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Dinner Four: Hearty Autumn Squash and Bean Stew
Prep Time: 15 min./Total Time: 60 min. Serves 4 with leftovers.
Can I Get the Recipe Tip: Any hard squash will do in this recipe. As long as the squash you use is organic and not coated with wax, don’t peel it. The skin is not only edible but packed with vitamins. Cook your rice while stew is simmering then add at the end to reduce total cooking time.
- Ingredients:1 medium onion
- 1 cup (frozen) peas
- 1 cup (frozen) corn kernels
- 1 small chili, diced (*spicy)
- 1 carrot, ends trimmed, cut into thick rounds
- 4 medium tomatoes, diced
- 1 (15-ounce) can navy beans, with liquid
- ½ of a medium winter squash, seeded and cut into 1 inch chunks (4 cups)
- 1 cup cooked short grain brown rice
- 1 (6-ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon dried sage
- 1 ½ quarts (6 cups) vegetable broth
- sea salt and fresh ground pepper to taste
Directions:
In a large stockpot, combine all ingredients except the salt and pepper. The broth should just cover the ingredients.
Bring to a boil, then cover and reduce heat to a simmer. Cook 45 minutes or until the squash is easily pierced with a fork and the stew has thickened.
Before serving, season with salt and pepper to taste.
Dinner Five: Kid Friendly Meatballs with Mashed Potatoes and Green Beans
Prep Time: 30 min/Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: If you have someone in your family who is gluten intolerant, substitute ground almonds for the breadcrumbs.
Ingredients - Meatballs:
1 1/2 pounds ground beef
1/2 cup bread crumbs
1 egg, beaten
2 tablespoons parsley, finely chopped
2 cloves garlic, minced
1/4 teaspoon ground paprika
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon oregano
Ingredients- Vegetables:
3 Russet potatoes, peeled and cut into chunks
4 cups green beans, trimmed
4 tablespoons butter
1/4 cup cream
salt and pepper
Directions:
Place potatoes in a pot of water and set to boil. Add salt and cook until tender then drain and set aside.
Preheat oven to 350 degrees F.
While potatoes are cooking, mix meatball ingredients together well. Scoop mixture out by the tablespoon and roll into 2 inch balls. Place on a baking sheet as they are rolled.
Place meatballs in the oven for 30 minutes until cooked.
Place green beans in a pot of water and set to boil. Cook until tender crisp. Drain and add butter then season with salt and pepper.
Mash potatoes with butter and cream. Season with salt and pepper. Serve with green beans and meatballs.
Dessert of the Week:Seven Layers of Sin Bars:
Prep Time: 20 min/ Total Time: 45 min plus cooling time of 3 hours. Makes 24 small bars.
Can I Get the Recipe Tip: These bars make a fabulous holiday season gift. Place in a festive holiday tin or large jar with a ribbon and you’ll make someone’s day.
Ingredients:
3 1/2 cups (320 grams) graham cracker crumbs (one 14 ½ -ounce box of graham crackers, mashed into crumbs)
1 cup (225 g) unsalted butter, melted
1 1/2 cups finely shredded unsweetened coconut
1 cup chocolate chips
12 ounces (330 grams) pecans, roughly chopped
½ cup dried cranberries, roughly chopped
½ cup dried apricots, roughly chopped
1 can (14 ounces) sweetened condensed milk
Directions:
Preheat the oven to 350°F/180°C. Spray a 9-by-13-inch (23-by- 33-cm) jelly roll pan with nonstick spray. Cover the pan with a piece of parchment paper and spray the paper with nonstick spray.
In a medium bowl, mix together the graham cracker crumbs and butter until well combined.
Transfer the graham cracker mixture to the jelly roll pan and create a crust about 1/3 inch (8.5 mm) thick on the bottom of the pan, pressing the mixture down firmly with the back of a spatula. Make sure the crust is firm and uniform.
To make the layers, sprinkle a handful of shredded coconut evenly over the crust, followed by a handful of chocolate chips, then the pecans, dried cranberries, and dried apricots. Drizzle about ¼ cup (60 ml) of the condensed milk evenly over the top. Continue layering with the remaining ingredients, finishing with the condensed milk.
Bake, uncovered, for 15 to 20 minutes, until the chocolate chips have melted and the edges are golden. Let cool in the jelly roll pan for 1 hour.
Chill the bars in the refrigerator for 2 hours, uncovered. (This will make the bars easier to cut.)
Cut the bars and serve immediately or transfer them to gift tins or boxes.
Snack of the Week: Harvest Zucchini Loaf
Prep Time: 15 min/Total Time: 75 min. Makes 2 loaves.
Can I Get the Recipe Tip: This recipe is very versatile. Shredded carrots can stand in for the zucchini or use half and half. Also, ½ teaspoon of minced fresh ginger or jarred ginger can be used instead of the ground ginger. These loaves freeze well and the batter can also be used for muffins. Cut in half but use 2 eggs if you want only 1 loaf.
Ingredients:
2 cups sugar
1 cup vegetable oil
3 eggs
1 ½ teaspoons vanilla extract
3 ¼ cups all purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground ginger
1 tablespoon finely minced lemon zest
3 cups shredded zucchini
1 cup yellow raisins, plumped in water then well dried
1 cup coarsely chopped walnuts
Directions:
Preheat the oven to 350 degrees F. Generously grease two 9- by 5- inch loaf plans, one 10-inch tube pan, or a large Bundt pan.
In a large bowl, combine the sugar, oil, eggs, and vanilla until well blended. Fold in the dry ingredients, and lemon zest. Stir well then add the remaining ingredients.
Spoon the batter into the prepared pan(s). Bake for 50 – 60 minutes in the loaf pan or 60 – 70 minutes in the tube or Bundt pan. The loaf is done when it springs back to the touch and a toothpick inserted in the center comes out clean. Cool in the pan.
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