Это предварительный просмотр рецепта "Week 1, Vol II, January 1, 2010".

Рецепт Week 1, Vol II, January 1, 2010
by Cari Snell

This week's recipes and shopping list includes:

Dinners of the Week:

Slow Cooker Irish Stew

Chicken Dijon Brown Betty

Herb Breaded Tilapia

Autumn Squash and Italian Sausage Pasta

Ham and Cheese Strata

Dessert of the Week:

Half Baked Pot Brownies

Snack of the Week:

Lemon Burst Cookies

Dinner One: Slow Cooker Irish Lamb Stew

Recipe from Sue Spitler’s 1001 Best Slow Cooker Recipes

Prep Time: 15 min/Total Time: 6 – 8 hours. Serves 4 with leftovers.

Can I Get the Recipe Tip: Prep the first step of this recipe the night before, refrigerate then place on cookerthe next day before leaving for the day. Serve with hot crusty bread.

Ingredients:

1 ½ pounds lamb cubes for stew

2 cups reduced sodium chicken broth

2 medium onions, sliced

6 each: quartered medium potatoes, thickly sliced medium carrots

½ teaspoon dried thyme leaves

1 bay leaf

½ cup frozen peas, thawed

2 tablespoons cornstarch

¼ cup cold water

1 ½ teaspoons Worcestershire sauce

salt and pepper to taste

Directions:

Combine all ingredients, except peas, cornstarch, water and Worcestershire sauce, salt and pepper, in the slow cooker; cover and cook on low 6 – 8 hours.

Add peas, turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2 -3 minutes. Discard bay leaf; season to taste with Worcestershire sauce, salt and pepper.

Dinner Two: Chicken Dijon Brown Betty

Recipe from Mary Cech’s Savory Baking

Prep Time: 30 min/Total Time: 45 min. Serves 4.

Can I Get the Recipe Tip: For a lighter version of this recipe, replace the cream with 1 cup of milk mixed with ½ cut non fat plain yogurt. Serve this recipe hot from the oven with roasted corn on the cob, crusty sourdough rolls, and a crisp salad.

Ingredients – Topping:

Directions:

To prepare the topping, put the dry bread crumbs, Japanese bread crumbs, salt, and pepper in a small bowl. Stir in the melted butter and 1 tablespoon of the chopped parsley. Set aside (see Note).

To prepare the filling, preheat the oven to 375°F. Butter or spray four 8-ounce (1-cup) ceramic ramekins and arrange them on a baking sheet.

Melt the butter in a large sauté pan or skillet over medium heat. Add the onions, fennel, and salt. Cook until soft and tender, 4 to 5 minutes, stirring occasionally.

Add the chicken pieces, nestling them down into the bottom of the pan. Continue to sauté until the chicken is cooked through, another 3 to 5 minutes.

Add the white wine and stir to scrape up any caramelized bits on the bottom of the pan. Stir in the cream, Dijon mustard, honey, and pepper. Bring the mixture to a rapid boil and cook for 1 minute to reduce the sauce slightly.

Divide the chicken mixture equally among the prepared ramekins, and sprinkle each with 3 tablespoons of the topping. Center the baking sheet in the oven and bake until golden brown on top and bubbling around the edges, about 15 minutes.

Remove from the oven and sprinkle each ramekin with the remaining chopped parsley. Serve piping hot from the oven.

NOTE

The topping and filling can be made up to 1 day in advance. For the filling, cook as directed, divide among the ramekins, wrap, and refrigerate. Make the prepared topping, pour it into a small bowl, wrap tightly, and store in the refrigerator. Preheat the oven to 375°F. Microwave the prepared filled ramekins on high for 30 seconds each. Place on a baking sheet, sprinkle with the topping, and bake, as directed.

Dinner Three: Herb Breaded Tilapia

Recipe from Elly of Elly Says Opa!

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

Can I Get the Recipe Tip: To get a golden, crisp fish coating, make sure your pan is hot before adding fish. This recipe can also be baked. The coating won’t be as crispy, but the flavor is great.

Ingredients:

4 tilapia fillets

4 tablespoons flour

2 eggs

2 lemons, divided

2/3 cup bread crumbs

4 tablespoons fresh chopped parsley

4 teaspoons fresh chopped thyme

1/2 teaspoon garlic powder

4 cups vegetable of your choice

1 ½ cups rice

Directions:

Begin to cook rice according to package directions. Prep vegetables for steaming.

Season the tilapia with salt and pepper and then dredge in the flour, shaking off any excess.

Lightly beat an egg in a small baking dish or bowl and mix in the juice of half the lemon. In another dish, combine the breadcrumbs, parsley, thyme, garlic powder, and salt and pepper to taste.

Begin to steam vegetables.

Dip the floured tilapia first in the egg, and then into the breadcrumb mixture, coating evenly and pressing to adhere if necessary.

Heat a nonstick skillet over medium heat, and add enough oil to coat the bottom of the pan. Once hot (if you flick a little piece of the breadcrumb mixture in there and it bubbles/sizzles, you’re good to go), add the tilapia.

Cook for approximately 3 minutes per side, or until fish is cooked through and flakes with a fork.

Cut the remaining half lemon into wedges and serve alongside the tilapia with the rice and vegetables.

Dinner Four: Penne with Butternut Squash, Sausage and Sage

Recipe from Stacey of Stacey Snacks

Prep Time: 20 min/Total Time: 40 min. Recipe adjusted to serve 4.

Can I Get the Recipe Tip: To cut down prep time, purchase squash already chopped in the produce section of your grocery store.

Ingredients:

1 large butternut squash, cut into 1" pieces

4 Italian sausages (you can use hot or sweet), casings removed

4 cloves garlic, chopped

6 tablespoons of chopped, fresh sage leaves

2 1/2 cups of chicken stock

1/2 cup white wine

16 ounces (454 grams) of penne pasta

½ cup fresh grated parmesan (for serving)

Directions:

In a heavy skillet, coat your pan w/ olive oil. Cook butternut squash on high, not moving around too much, until the edges caramelize, about 5 minutes or so. Remove from pan.

Now, add your sausage, and break it up in the pan. After that is browned, about 5 minutes, add your garlic, chopped sage and white wine and simmer for 3 minutes until liquid is evaporated.

Add your chicken stock and butternut squash and simmer 10 minutes, until squash is tender.

While sauce is simmering, boil your pasta in salted water and drain.

Add your cooked pasta to the sauce. Serve topped with fresh grated parmesan.

Dinner Five: Ham and Cheese Strata

Recipe by Cari of Cari Cooks

Prep Time: 15 minutes/Total Time: 60 minutes. Serves 4.

Can I Get the Recipe Tip: A strata is a versatile dish that can be made to your liking. Use any vegetables and cooked meat you prefer or omit the meat entirely to make this meal vegetarian.

Ingredients:

8 eggs

1 cup milk

1/2 - 3/4 cup diced ham

2 cups spinach

2 cups cubed bread

3/4 cup parmesan cheese, grated

pinch nutmeg

salt

pepper

Directions:

Preheat oven to 350 degrees. Lightly butter a 4 quart casserole dish.

In a large bowl, whisk eggs with milk and a pinch of nutmeg. Season with salt and pepper. Add diced ham, spinach, 1/2 cup of the parmesan cheese and cubed bread. Mix to combine.

Pour into casserole dish and sprinkle with remaining parmesan. Bake about 45 minutes until egg is cooked.

Dessert of the Week: Half Baked Pot Brownies

Recipe from Pierre Lamielle’s Kitchen Scraps

Prep Time: 10 min/ Total Time: 45 min. Makes a medium pot of brownie.

Can I Get the Recipe Tip: Serve with vanilla bean ice cream and some fresh strawberries for an extra treat.

Ingredients:

4 ounces bittersweet chocolate

½ cup sugar

½ cup cold unsalted butter, in pieces

2 large eggs

½ cup flour

¼ cup cocoa powder

¼ teaspoon salt

Directions:

Preheat the oven to 350°F.

In a medium-sized pot—with a metal handle, not plastic, so the whole thing can go into the oven—melt the chocolate over low heat. As soon as the chocolate melts, remove the pot from the heat.

Add the sugar, and mix with a wooden spoon until grainy but incorporated.

Add the cold butter a bit at a time while you continue to mix.

Add 1 egg at a time and mix until smooth.

Sift together the flour, cocoa powder, and salt in a separate bowl. Add the dry mixture directly to the pot a third at a time, stirring after each addition. Use a spatula to scrape down the sides of the pot so nothing burns on the edges, and blap the whole thing into the oven for 35 to 40 minutes.

It will still be nice and gooey in the middle. If you want it to be more firm, bake for another 5 to 10 minutes.

Let the brownies cool on the stovetop . . . Be careful not to let anyone touch the hot pot handle.

To serve you can either use a big spoon to scoop out individual servings, or if you got the major munchies you can clean out the pot all by yourself with a little spoon.

Snack of the Week: Lemon Burst Cookies

Recipe from Michelle of Brown Eyed Baker

Prep Time: 10 min/Total Time: 10 min. Makes 24 cookies.

Can I Get the Recipe Tip: Use one bowl and one wooden spoon to create the batter and your clean up will be as effortless as the preparation.

Ingredients:

1 (18.25-ounce) package lemon cake mix

2 eggs

1/3 cup vegetable oil

Zest of 2 lemons

2 tablespoons lemon juice

½ teaspoon lemon extract

1/3 cup confectioner’s sugar

Directions:

Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.

Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

Place confectioner’s sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Really loved a recipe or can't wait to try one? Let us know and add your comments below!