Рецепт Can I Get the Recipe? Week 6, Vol I - August 7, 2009
- Maple Salmon Served with Mushroom Couscous and Buttered Snap Peas
- Mango Chutney Chicken Served with Rice
- Chorizo, Cherry Tomato and Arugula Pasta
- Asparagus and Mushroom Quiche
- Beef Kabobs Dijon with Grilled Vegetables and Rice
- Dinner One: Maple Salmon Served with Mushroom Couscous and Buttered Snap Peas
- Ingredients – Maple Glazed Salmon:
- 4 (4 - 6 ounces each) salmon fillets
- salt
- ¼ cup real maple syrup
- 4 teaspoons grainy mustard
- ¼ cup soy sauce
- 2 cloves garlic, minced
- Ingredients – Mushroom Couscous and Peas:
- 1 3/4 cups chicken stock
- a couple twists of fresh ground pepper
- 1 small portobello mushroom, chopped (to yield around 1 cup)
- 1 cup uncooked couscous
- 4 cups snap peas, trimmed
- 2 tablespoons unsalted butter
- salt to taste
Directions:
In a small bowl, combine maple syrup, mustard, soy sauce and garlic. Set aside.
Arrange salmon, skin side down, in a shallow baking dish. Salt each fillet then cover each fillet with equal amounts of marinade. Place in the fridge for 20 minutes. After 10 minutes, preheat oven to 400 degrees F.
Bake salmon for 20 minutes uncovered or until fish flakes easily with a fork.
10 minutes into the salmon cooking, start a pot of water to boil to be used later for the peas.
Prepare the couscous by bringing the chicken broth, pepper and mushrooms to a boil in a medium sized pot. Reduce heat, cover and simmer for 4 - 5 minutes or until mushrooms are tender. Increase heat and bring to a boil. Once boiling, remove from heat, add couscous, cover and let stand 5 minutes.
While couscous is standing, add peas to the boiling water. Cook until tender crisp, about 3 – 4 minutes.
Drain peas and add butter and salt to taste.
Fluff couscous with a fork and serve alongside salmon and peas.
Dinner Two: Mango Chutney Chicken Served with Rice
Ingredients:
4 tablespoons vegetable oil
2 whole chicken breast, boneless, skinless and cubed
1 large onion, chopped
1/2 teaspoons red pepper flakes (*omit if you don’t like spicy foods)
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 large mangos, peeled and diced
4 tablespoons white sugar
4 tablespoons vinegar, white or apple cider
2 tablespoons soy sauce
1/2 cup cilantro, chopped
4 tablespoons lemon juice
pepper to taste
1/2 cup cashew pieces
Directions:
Prepare rice according to package directions.
Place a shallow pan or wok over medium heat. When pan is hot, add oil and sauté the onion and pepper flakes until the onion starts to soften.
Add chicken. Toss chicken continually until almost cooked all the way through, about 5 minutes.
Add garlic and ginger, cooking for about 1 minute.
Add mango and cook until the fruit begins to soften.
Add sugar, vinegar and soy sauce. Cook, stirring occasionally, until the sauce thickens slightly and the chicken is thoroughly cooked.
Remove from heat, stir in half the cilantro and all the lemon juice. Add fresh ground pepper to taste.
Spoon over rice and garnish with remaining cilantro and the cashews.
Dinner Three: Chorizo, Cherry Tomato and Arugula Pasta
Ingredients:
2 chorizo sausages or non-spicy sausages
2 shallots, sliced
2 tablespoons garlic, minced
3 tablespoons olive oil
3/4 cup white wine
2 cups tomato sauce
8 cups penne, cooked (about 4 cups or 16 ounces uncooked)
10 cherry tomatoes, cut in half
2 cups arugula
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
2 tablespoons sliced basil
3 teaspoons chili flakes (*omit if you don’t like spicy foods)
shaved parmesan for garnish
coarse salt to taste
Directions:
Remove skin from chorizo, and cut into inch size pieces. Heat olive oil in the pan and add chorizo. Cook until outside of chorizo has started to brown.
Add shallots and garlic. When they start to go golden in color deglaze with white wine. Add 1 tbsp of the parsley fry for 10 seconds. Add tomato sauce and chili flakes and reduce for 20 seconds. Add the basil, cherry tomatoes, and salt to season.
Take off the heat and add arugula, pasta and grated parmesan and toss. Makes sure the noodles are warm.
You can also stir the pasta with wooden spoon if desired. Divide pasta onto four plates. Garnish with remaining parsley and shaved parmesan cheese.
Dinner Four: Asparagus and Mushroom Quiche Served with Baby Spinach and Tomato Salad
Ingredients - Quiche:
1/2 pound (225 grams or about 16 medium) mushrooms
1/2 pound (225 grams or about 10 stalks) asparagus (cut into 1-inch long pieces)
1 pre-baked pie crust or tart shell
6 ounces (1 1/2 cups) Gruyère cheese, grated
4 eggs
1/2 cup heavy cream
1/2 cup milk
pepper to taste
Ingredients – Salad:
4 cups baby spinach
2 Roma tomatoes, diced
1 cup fresh basil leaves, torn
4 teaspoons fresh oregano, chopped fine
4 tablespoons olive oil
4 teaspoons balsamic vinegar
salt
pepper
Directions:
Roast the mushrooms in a preheated 350F oven until golden brown, about 15-20 minutes.
Steam the asparagus until just tender.
Sprinkle half of the cheese over the pie crust followed by the asparagus, the mushrooms and the remaining cheese.
Mix the eggs, cream, milk and pepper in a bowl and pour over everything.
Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.
Prepare the salad by layering the spinach and tomatoes. Top with basil and oregano. Dress with oil and vinegar then season with salt and pepper. Serve with quiche.
Dinner Five: Beef Kabobs Dijon with Grilled Vegetables and Rice
Ingredients – Beef and Marinade: *can be prepared a day ahead and refrigerated overnight or frozen for a later date
2 ½ pounds (1.2 kilograms) beef sirloin tip, cut into 1 ½ inch cubes
1 large clove garlic, crushed
½ cup vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoons fresh ground pepper
Ingredients – Vegetables:
1 medium onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
½ pound (225 grams or about 16 medium) mushrooms, large stems removed
1 pint cherry tomatoes
skewers (wooden or metal)
1 cup rice of your choice
Directions:
If using wooden skewers, place covered in water to soak until saturated, minimum 20 minutes.
Place beef and marinade ingredients into a Ziploc bag. Marinade minimum 1 hour or overnight.
Prepare rice in a rice cooker or a pot according to the package directions.
Preheat grill on medium high heat. Alternatively, the kabobs can be cooked in a grill pan over medium heat.
Assemble skewers, alternating meat with tomatoes, onions, peppers and mushrooms.
Grill 3 minutes per side, turning and basting often with marinade as cooking. Serve over rice.
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