Рецепт Can I Get the Recipe? Week 9, Vol 1 - August 28, 2009
- Curried Cod in Parchment Paper with Zucchini, Carrots and Coconut Milk with a Cauliflower Puree
- Mini Turkey Meatloaf with Your Choice of Vegetable
- Chinese Style Chicken Noodle Stir Fry
- Beef and Vegetable Ragout
- Pasta with Eggplant and Tomatoes
- Dinner One: Curried Cod in Parchment Paper with Zucchini, Carrots and Coconut Milk with a Cauliflower Puree
- Ingredients - Cod:
- 4 (4 – 6 ounces each) cod fillets
- 2 carrots
- 2 zucchini
- 10 cremini mushrooms
- 1/2 yellow onion
- 2 garlic cloves
- 1 teaspoon curry
- 4 tablespoons coconut milk
- 1 tablespoon olive oil
- Ingredients – Cauliflower Puree:
- 1 large cauliflower head
- 4 medium potatoes
- 1 teaspoons olive oil
- 1 pinch nutmeg
- salt and pepper
Directions:
Cut cauliflower into florets. Steam cauliflower and potatoes together. When cooked, mash them, add all other ingredients. Keep warm.
Shred carrots and zucchini. Slice the mushrooms. In a pan, heat olive oil, add onion and brown them. Add garlic, stir for a few minutes. Add curry powder and stir well to get the fragrance out. Add mushrooms, cook for about 5-7 minutes, then add shredded vegetables. Cook for only 1 minute or they will become very mushy. Add salt and pepper. Remove from heat.
Divide equally the curried vegetables and place in at the bottom of the parchment paper. Add cod fillet. Sprinkle with a little curry powder, 1 tbs of coconut milk, salt and pepper. Tight the parchment paper all around the fish so that no air would get inside. Repeat the same process for the other cod fillets.
Place cod in a dish and cook in a 375F pre-heated oven for about 25 minutes.
Open the parchment and serve on a plate with some cauliflower purée.
Dinner Two: Mini Turkey Meatloaf with Your Choice of Vegetable
Ingredients:
1/2 cup quinoa, rinsed, and cooked according to package directions
2 teaspoons olive oil
1/2 medium onion, small dice
1/2 bell pepper (your favorite color,) small dice
4 ounces (5-6 medium) button mushrooms, small dice
pinch of red pepper flakes
salt and pepper
2 eggs
3/4 cup skim milk
2 tablespoons grill seasoning (I used McCormick's Montreal Steak Seasoning)
2 teaspoons Worcestershire sauce
1 cup sharp cheddar cheese
1/4 cup parmesan cheese
2 pounds (900 grams) ground turkey
2/3 cup ketchup
1/4 cup brown sugar
2 teaspoons prepared mustard
Directions:
Prepare quinoa per package instructions. Set aside to cool a bit.
In skillet, heat olive oil and add onion, bell pepper and mushrooms. Season with salt, pepper, and redpepper flakes. Sauté for 4-5 minutes. Set aside to cool a bit.
Preheat oven to 350 degrees. Spray a 9X13 baking dish with non-stick cooking spray.
In large mixing bowl, whisk together eggs, milk, grill seasoning and Worcestershire sauce. Stir in cheeses. Crumble ground turkey on top of this mixture. Add quinoa and sautéed veggies. Take off your rings and roll up your sleeves. Gently combine mixture and shape into mini-loaves/loafs (this is where you get to decide how big your portions will be... this mix made 8 minis for me.) Place loaves into prepared baking dish.
In a small bowl, whisk together ketchup, brown sugar and mustard. Spread over tops of meat loaves.
Bake for 40-45 minutes, depending on the size of your loaves, and probably most importantly, until a meat thermometer reads at least 180 degrees. Drain grease (if any) and return to oven. Up temperature to 400 degrees and brown for an additional 3-5 minutes.
Serve with vegetable of your choice.
Dinner Three: Chinese Style Chicken and Noodle Stir Fry
Ingredients:
16 ounce (454 gram) package of chow mein noodles
1/4 cup chicken broth
1 teaspoon sugar4 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced ginger
5 boneless, skinless chicken thighs, cut into bite sized pieces1 onion, chopped
1 red pepper, sliced into thin strips
2 large carrots, cut into matchsticks
1 cup sugar snap peas, sliced lengthwise
Directions:
Soak noodles in hot water until softened, about 5 minutes. Drain and set aside.
In a small bowl, combine chicken broth, sugar, oyster sauce, soy sauce and water. Set aside.
Heat oil in a wok over medium high heat. When hot, add garlic and ginger. Cook until fragrant, about 30 seconds, then add chicken and cook until done.
Add vegetables and cook until tender crisp, about 4 -5 minutes, then add chicken broth mixture.
Stir in drained noodles and cook until heated through, about 2 minutes.
Dinner Four: Beef and Vegetable Ragout
Ingredients:
3/4 pound beef tenderloin, cut into 1/2 inch strips
1 tablespoon olive oil
1 1/2 cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can beef broth
1/4 cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes cut in half
Directions:
Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.
Dinner Five: Pasta with Eggplant and Tomatoes
Ingredients:
olive oil
1 large or 2 small eggplants, cubed
1 onion, diced
2 garlic cloves, minced
1 (14 ounce) can tomatoes (Eden Organic is Marta’s Choice)
2 tablespoons balsamic vinegar
1 tablespoon sugar
handful of basil, stems and leaves
salt and pepper
1 fresh mozzarella ball, chopped coarsely
1 pound (450 grams) casarecci, penne rigati or rigatoni pasta
Directions:
In a large pan, heat the olive oil and gently fry the eggplant over medium heat. Stir frequently, for about 10 min. It should turn golden and become soft.
Add the onion and garlic, and stir frequently for another 10 min. Everything should become soft and sweet.
Stir in the tomatoes and break them up with your spoon. Add the balsamic vinegar, sugar and basil stems (tie them together if you wish). Bring to a simmer and cover for 30 min. The longer it simmers, the sweeter it will become. Season carefully.
Bring a large pot of water to a boil, salt abundantly and cook the pasta until al dente.
Taste the sauce, correct seasoning, take off the heat and tear the basil leaves into it. Drain the pasta and add to the sauce pan. Give it a first stir. Then add the mozzarella and stir again. The cheese will melt and it will be heaven. Serve immediately.
Win Our Monthy Prize!
Add Your Comments Below for This Weeks Can I Get the Recipe?