Mom's Menu Solution

July 14th - July 20th

2008-07-16T12:13:00.007-04:00

Monday: Pasta Night - pick a pasta and a sauce.

Tuesday: Chicken and Rice Dinner, Carrot Sticks

Wednesday: Farfalle with Lentils, Bread Salad

Thursday: Takeout

Friday: Flank Steak Skewers with Chimichurri Sauce, Green Beans, Barley Casserole

Saturday: Grilled Whole Fish, Salad with Grapefruit sections and Honey-Lime Dressing, Couscous

Sunday: Grilled Citrus Shrimp over Linguini

Bread Salad

2008-07-14T09:03:00.000-04:00

serves 4
prep time: 10 mins
cook time: 3-4 mins

INGREDIENTS:
1/2 pound country bread, cut into 3/4-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces
1 tablespoon red-wine vinegar
Salt and pepper

DIRECTIONS:

Heat grill to medium or turn on oven broiler. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.

In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

OPTIONS:
add other favorites like olives, anchovies or even canned tuna

Flank Steak Skewers with Chimichurri Sauce

2008-07-10T12:26:00.001-04:00

Prep time: 10 minutes
Time to marinate: 1-24 hours
Cook time: 5-10 minutes
Servings: 6

Ingredients:
8 (10 inch) wooden skewers
1 (1 1/2-pound) flank steak, sliced across the grain 3/8-inch thick
1 cup prepared chimichurri sauce (recipe below if you don't want to buy prepared)

DIRECTIONS
Soak skewers in hot water 15 minutes. Thread steak onto skewers. Arrange in 9x13-inch non-reactive dish.

Cover meat with chimichurri sauce. Turn to coat. Chill 1/2 hour to 24 hours.
Remove from refrigerator 1/2 hour before serving. Drain steak; discard marinade.
Grill or broil steak until browned, but pink in center, 2 to 3 minutes per side. Serve with the sauce.

Chimichurri Sauce:
1/2 cup Rice Vinegar
6 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons minced red onion
1/2 cup packed parsley, finely chopped
2 tablespoons Rice Vinegar
1 teaspoon salt

Cover meat with with 1/2 cup Rice Vinegar, 2 tablespoons oil, half of the garlic and red pepper flakes, and 1 teaspoon salt. In a bowl, mix red onion, parsley, remaining rice vinegar, oil, garlic, red pepper, and salt. Continue with directions above.

July 7th - 13th

2008-07-06T20:55:00.004-04:00

Monday: Garlic Chicken with Orzo, Fresh Corn off the Cob

Tuesday: Grilled Hotdogs, Red Beans and Rice

Wednesday: Pizza night

Thursday: Chili-rubbed Skirt Steak, Green Beans, Egg Noodles

Friday: Ravioli Night, Garlic Bread

Saturday: Leftovers

Sunday: Date Night

Garlic Chicken with Orzo

2008-07-05T20:59:00.000-04:00

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

Directions:

Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

June 30th - July 6th

2008-07-02T12:01:00.007-04:00

Monday: Pasta E Fagioli, Toasted Baguette with Melted Swiss

Tuesday: Beef Stew, Rice, Bread

Wednesday: Corn Fritters, Brown Rice, Garlic Broccoli

Thursday: Take out

Friday: Out for a BBQ

Saturday: Date Night

Sunday: Mini Burgers, Warm Potato Salad, Chips

June 23rd - 29th

2008-06-23T12:13:00.006-04:00

Monday: Fettuccini with Tomato Sauce, Simple Salad

Tuesday: Broiled Zucchini and Potatoes with Parmesan, Pasta Salad with Salami, Iraeli Couscous Salad

Wednesday: Kid's Choice Night: chicken fingers or hotdogs, applesauce, veggie of choice

Thursday: Chicken Parmesan with Spaghetti, Simple Salad

Friday, Saturday, Sunday: kitchen closed

Creamy Beets

2008-06-22T21:23:00.001-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 1 hour

Ingredients:
3 beets
3-5 cloves, minced
3 Tbsp butter
1/2 cup whole cream

Directions:
Wash beets, wrap in foil and bake for an hour, until tender (or boil for an hour). Let cool and chop into bite-sized pieces. This step can be done in advance.

Melt butter in medium pan over medium heat. Stir in garlic and saute until fragrant, then add beets and heat through. About 10 minutes before serving, stir in cream and stir to heat through.

Optionally, after baking beets, toss with several tablespoons of creme fraiche and two teaspoons prepared horseradish. Toss to coat and serve hot.

Chicken Parmesan

2008-06-22T12:35:00.000-04:00

Serves: 4 servings
Prep time: 20 minutes
Cook time: 20-30 minutes

Ingredients:
4 boneless, skinless chicken breast halves
1 cup seasoned breadcrumbs
1 cup grated Parmesan cheese
1 Tbsp fresh parsley
1 tsp salt
1/2 tsp ground pepper
1 large egg
1 tsp water
1/4 cup flour
1/3 cup olive oil
1 1/2 cup tomato sauce
6 oz mozzarella cheese, shredded

Directions:
Pre-heat oven to 350F degrees. Place chicken breasts between wax paper and gently pound with mallet or rolling pin to flatten slightly (Alternately, you can ask the butcher to do this for you).

Combine in a wide, shallow bowl: breadcrumbs, parmesan, fresh parsley, salt and pepper. Whisk together in another shallow bowl: egg and water. Spread flour on another plate.

Coat the chicken with four and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make the crumbs adhere. Heat olive oil in a heavy skillet over medium-high heat until shimmery and fragrant. Add the chicken and cook until lightly browned, 2-3 minutes. Turn and cook 2-3 minutes more, adding more oil to pan if it looks dry. Quickly blot the chicken with paper towels.

Lightly oil 13x9-inch shallow baking dish. Spoon into the pan 1/2 cup tomato sauce. Arrange breaded chicken over the sauce, slightly overlapping them. Sprinkle with 3-4 Tbsp grated parmesan. Spoon another cup of tomato sauce over top of chicken and top with mozzarella cheese and 1/2 cup of parmesan cheese.

Cover the pan with aluminum foil and bake until heated through, 20-30 minutes. Sprinkle with fresh parsley.

Option: This can be assembled earlier in the day, refrigerated and then baked when needed.

Pasta Salad with Salami and Sun-Dried Tomato Vinaigrette

2008-06-22T12:23:00.001-04:00

Serves: 8-10
Prep time: 20 minutes
Cook time: 15 minutes
Chilling Time: 30 minutes

Ingredients:
6 Tbsp extra-virgin olive oil
1 8-oz jar oil-packed sun-dried tomatoes, drained, patted dry and minced
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 garlic clove, minced
salt and pepper
1 lb fusilli or other similar pasta
8 oz salami or pepperoni, cut into 1/4-inch thick slices
8 oz provolone, cut into 1/4-inch thick slices
1/2 cup kalamata olives, pitted and sliced
2 Tbsp fresh parsley, minced

Directions:
Whisk the oil, sun-dried tomatoes, vinegar, lemon juice, garlic, 1/2 tsp salt and 1/2 tsp pepper together in a bowl large enough to hold the salad. Cook the fusilli in 4 quarts of boiling water seasoned with 1 Tbsp salt until tender, about 14 minutes. Drain the pasta thoroughly, then toss while hot with the dressing. Refrigerate until chilled, about 30 minutes. Stir in the remaining ingredients. Season with salt and pepper to taste before serving.

Broiled Zucchini and Potatoes with Parmesan

2008-06-22T12:18:00.000-04:00

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Directions:
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

June 16th - 22nd

2008-06-17T14:04:00.009-04:00

A week of repeats. Family request week.

Monday: Chicken and Rice Dinner, Green Beans

Tuesday: Calzones, Simple Salad

Wednesday: Grilled Citrus Flank Steak with Black Beans, Corn on the Cob, Brown Rice

Thursday: Skillet Lasagna

Friday: Breaded Scallop Sandwiches , Warm Potato Salad

Saturday: Grilled Whole Fish, Salad with Grapefruit and Lime-Honey Dressing, Rice

Sunday: Out

Breaded Scallop Sandwiches

2008-06-15T20:03:00.000-04:00

Serves: 4
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients:
1/3 cup mayonnaise
1 garlic clove, minced
1 Tbsp fresh lemon juice
3/4 tsp paprika
coarse salt and ground pepper
1/4 cup plain dried breadcrumbs
1 Tbsp all-purpose flour
1 lb bay scallops, patted dry
1/2 cup vegetable oil
hot dog buns
lettuce leaves

Directions:
In a small bowl combine mayonnaise, garlic, lemon juice, 1/4 tsp paprika and season with salt and pepper.

In a medium bowl combine breadcrumbs, flour and remaining 1/2 tsp paprika. Season with salt and pepper. Add scallops and toss to coat.

In a medium pan, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2-3 minutes. Using a slotted spoon, transfer scallops to a paper-towl-lined plate. Season with salt.

Dividing evenly, spread inside of buns with mayo sauce. Top with lettuce, then scallops. Serve immediately.

Skillet Lasagna

2008-06-15T19:53:00.000-04:00

Serves: 4-6
Prep time: 5 minutes
Cook time: 40 minutes (including 20 minutes simmering)

Ingredients:
1 28-oz can diced tomatoes
1 Tbsp olive oil
1 onion, minced
salt
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 lb lean ground beef
10 curly-edged lasagna noodles, broken into 2-inch lengths (Note: do NOT use no-boil noodles)
1 8-oz can tomato sauce
1/2 cup parmesan cheese, grated
pepper
1 cup whole-milk ricotta cheese
1/4 cup fresh basil, minced

Directions:
Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups. Heat the oil in a large pan over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook until softened, about 5 minutes.

Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the ground beef and cook, breaking up the meat, until no longer pink. About 5 minutes.

Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and sauce over the pasta. Cover and bring to a simmer. Reduce the heat to a medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. NOTE: The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.

Remove the pan from the heat and stir in 1/2 cup parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the pan and let stand off the heat for 5 minutes.

Sprinkle with basil and serve.

Calzones

2008-06-15T19:41:00.001-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1 10-oz package of frozen pizza dough
1 1/2 cups shredded mozzerella
1 1/2 cups pizza sauce
1 Tbsp olive oil
Your favorite pizza toppings (see below for suggestions)
kosher salt (optional)

Directions:
Heat oven to 450F degrees. On a lightly floured counter roll out the pizza dough to a 12" round, about 1/4" thick. Spread half of the pizza sauce (or however much you like) onto half of the dough, leaving a 1" border along the edges. Add as much mozzerella as you like over the sauce, as well as your favorite pizza toppings. Brush edges of the dough with water. Fold the other half of the dough over the filling and press the edges to seal.

Transfer the calzones to an oiled baking sheet, or even better, to a baking stone that has pre-heated in the oven. Use a sharp knife or kitchen shears to cut 5 slits diagonally across the top of each cazone. Brush the oil over the top and sprinkle with kosher salt (if using). Bake until golden, about 15 minutes.

Toppings:
sausage, kalamata olives and mushrooms
broccoli and chicken
pepperoni
spinach and ricotta
salami

June 9th - 15th

2008-06-10T20:53:00.006-04:00

Monday: leftovers

Tuesday: Grilled Whole Fish, Dirty Rice, Salad with Grapefruit and Honey/Lime Dressing

Wednesday: Rosemary Fried Chicken, Simple Salad, Pasta Salad

Thursday: Enchilada Stuffed Shells, Simple Salad

Friday: BBQ Ribs, Coleslaw, Corn and Rice Pilaf

Saturday: kitchen closed (sorry!)

Sunday: kitchen closed

BBQ Ribs

2008-06-09T21:53:00.003-04:00

Serves: 6
Prep time: 20 minutes
Cook time: 2 hours + 15 minutes on grill

Ingredients:
2 racks spareribs (about 7 lbs total)
2 Tbsp each kosher salt and pepper
2 Tbsp brown sugar
2 Tbsp chili powder
1 Tbsp paprika
1 Tbsp dried oregano
1 Tbsp thyme leaves
about 2 cups of your favorite bbq sauce

Directions:
Preheat the oven to 300 F degrees. Trim excess fat from ribs and remove membrane, if necessary. Arrange racks on a baking sheet. Combine seasonings, then rub generously on both sides of racks. Tightly cover baking sheet with foil and roast 2 hours.

Preheat grill to medium-high. Remove ribs from oven, coat with bbq sauce and grill until charred, about 15 minutes total, flipping and spooning with sauce occasionally. Remove from grill and allow ribs to rest 10 minutes before serving.

Enchilada Stuffed Shells

2008-06-09T21:50:00.001-04:00

Serves: 5
Prep time: 20 minutes
Cook time: 30 minutes

INGREDIENTS
15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 (10 ounce) can enchilada sauce
1/2 teaspoon dried minced onion
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup fat-free refried beans
1 cup shredded reduced-fat Cheddar cheese

DIRECTIONS
Cook pasta according to package directions; drain. In a large pan, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted

Corn and Rice Pilaf

2008-06-09T21:46:00.002-04:00

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
2 tablespoons unsalted butter
1 cup basmati or long-grain white rice
4 ears corn, kernels shaved from cobs
4 large shallots, cut into 1/4-inch slices
Pinch of sugar
Salt and freshly ground pepper
1/4 cup loosely packed mint leaves, coarsely chopped

Directions
Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 1 3/4 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender, about minutes. Remove from heat, uncover, and fluff with a fork.

Meanwhile, in a large panover medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.

Pasta Salad

2008-06-09T21:39:00.002-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1 lb small pasta shells
1 Tbsp olive oil
1 shallot, minced
1/2 cup celery, minced
2 tablespoons diced red bell pepper
1/4 cup mayonnaise
Salt and black pepper
1/2 cup packed parsley
1/4 cup scallions, minced

Directions:Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside.

Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. Add pasta to the saute pan, and toss to coat. Cool salad to room temperature and stir in mayonnaise, celery, parsley and scallions. Adjust seasonings to taste.

Rosemary Fried Chicken

2008-06-09T21:32:00.001-04:00

Serves: 4
Prep time: 30 minutes
Cook time: 15 minutes

4 chicken legs and 4 chicken thighs (about 1 1/2-2 pounds total)
1 cups low-fat buttermilk
Coarse salt and ground pepper
1 1/2 cups all-purpose flour
1 tablespoons sweet paprika
1/2 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
2 cups vegetable oil, such as safflower

Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).
In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet. Dredge chicken in flour mixture a second time; return to sheet.
In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. Fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack. (If chicken browns too quickly, reduce heat.)
Remove foil; set a rack on that baking sheet. Transfer the chicken to this empty rack. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 175, 15 to 20 minutes. Let cool 5 minutes before serving. (To store, let cool, then layer between paper towels; refrigerate up to 1 day. If desired, bring to room temperature before serving.)

Salad with Grapefruit and Honey/Lime Dressing

2008-06-09T21:23:00.000-04:00

Serves: 4
Prep time: 5 minutes

Ingredients:
mix of salad leaves, preferably with fresh herbs
1 grapefruit, peeled, and sectioned
2 Tbsp lime juice
2 Tbsp honey
favorite balsamic-based salad dressing

Directions:
In a small bowl combine honey and lime juice. Add grapefruit and allow to soak for a few minutes. Toss salad lightly with salad dressing. Add grapefruit to salad just before serving, using some of the remaining honey-lime sauce for flavor.

Dirty Rice

2008-06-08T21:17:00.000-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1/2 lb Italian sausage
1 Tbsp olive oil
1/4 cup celery, diced
1/4 cup red bell pepper, diced
1 Tbsp garlic, minced
1 cup white rice
1 3/4 cup chicken broth (or water)
1 bay leaf
1/2 cup scallions, chopped

Directions:
Saute sausage in oil in a large pan over medium-high heat 2-3 minutes. Add onion, celery, bell pepper and garlic; cook until soft, 1-2 minutes.

Stir in rice, saute 1 minute, then add broth and bay leaf. Reduce heat to low, cover and simmer 15 minutes. let stand 5 minutes off heat, then fliff with a fork and stir in scallions.

Options: leave out sausage for vegetarian, or to use as a side dish with another meat.

Grilled Whole Fish

2008-06-08T20:59:00.001-04:00

Serves: 4
Prep time: 5 minutes
Cook time: 12 minutes

Ingredients:
Olive oil
Four 1 pound whole striped bass or whole branzini
Salt and freshly ground pepper
Your favorite fish marinade, like Lawry's

Preheat grill for direct grilling. Cut 3-4 diagonal slits along the side of the fish down the spine. Brush fish with olive oil on both sides and season with salt and pepper to taste. Grill the fish for 10 to 12 minutes total while brushing with marinade. Remove and serve each person 1 whole fish. You can tell when the fish is done when the meat is flaky and no longer translucent.

Corn Fritters

2008-06-06T20:48:00.000-04:00

Serves: makes 10-12 fritters
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
4 ears fresh corn, husks and silk removed
1 large egg, lightly beaten
3 Tbsp all-purpose flour
3 Tbsp fine-ground cornmeal
2 Tbsp heaven cream
1 shallot, minced
1/2 tsp salt
pinch cayenne pepper
1/4 cup vegetable oil

Directions:
Cut the kernels from two ears of corn with a paring knife. Grate the remaining 2 ears of corn over the large holes of a box grater into the same bowl. using the back of a butter knife, scrape any remaining milk from the cobs into the bowl.

Stir the egg, flour, cornmeal, cream, shallot, salt and cayenne into the corn to make a thick batter.

Heat the oil in a 12-inch pan over medium-high heat until shimmering. Drop heaping tablespoons of batter into the oil. Fry until golden brown on both sides, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate and repeat with the remaining batter.

Beef Stew

2008-06-06T20:39:00.000-04:00

Prep time: 20 minutes
Cook time: 3 hours
Serves: 6-8

Ingredients:
1 3-lb boneless beef chuck roast, trimmed and cut into 1 1/2 inch cubes
salt and pepper
3 Tbsp vegetable oil
2 onions, minced
1 Tbsp tomato paste
2 garlic cloves, minced
3 Tbsp all-purpose flour
1 cup dry red wine
3 cups chicken broth
1 Tbsp minced fresh thyme, or 1 tsp dried
2 bay leaves
1 1/2 lb red potatoes (5 medium), scrubbed and cut into 1 1/2 inch chunks
4 carrots, peeled and sliced thin
1 cup frozen peas

Directions:
Adjust oven rack to lower-middle position and heat the oven to 300 degrees. Dry the beef with paper towels, then season with salt and pepper. Heat 1 Tbsp of the oil in a large dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more Tbsp of the oil and the remaining beef.

Add the remaining Tbsp oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up the browned bits. Stir in the broth, thyme, bay leaves and browned beef along with any accumulated juices. Bring to a simmer, cover and transfer the pot to the oven. Cook for 1 hour.

Stir in the potatoes and carrots. Cover and continue to cook in the over until the beef is tender, about 1 hour.

Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper to taste before serving.

Pasta E Fagioli

2008-06-06T20:22:00.002-04:00

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 8

Ingredients:
4 slices bacon, chopped medium
1 onion, chopped fine
4 garlic cloves, minced
1 Tbsp minced fresh oregano, or 1 tsp dried
1/4 tsp red pepper flakes
1 28-oz can diced tomatoes
5 15-oz cans cannellini beans, rinsed
4 cups chicken broth
2 cups water
salt
8 oz small shaped pasta (ditalini, orzo, stellini, etc...)
1/4 cup minced fresh parsley
pepper
1 cup parmesan cheese, grated

Directions:
Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion, garlic, oregano and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water and 1 tsp salt. Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone. Be sure to remove from heat as soon as pasta is to this point so it doesn't become mushy. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual servings with grated parmesan.

Option:
This can be made ahead up to the point before adding the pasta, and refrigerated for up to two days or frozen for up to a month. Reheat over low heat before proceeding to step of adding pasta, etc...

June 2nd - June 8th

2008-06-02T15:42:00.016-04:00

Recipes coming soon...

Monday: Farfalle in Olive Oil with Walnuts, Peas and Parsley , Simple Salad

Tuesday: Tortilla Pizzas

Wednesday: Takeout

Thursday: Fusilli with Lentils and Arugula , Simple Salad

Friday: Vegetarian Feast...
Mixed Greens Salad with Herbs and Crisp Goat Cheese, Spicy Sesame Eggplant, Beet Salad with Feta, Grilled Asparagus, Bulgar Salad, Toasted Pita, Rice (cooked in chicken broth)

Saturday: Grilled Citrus Flank Steak, Black Beans with Goat Cheese, Guacamole

Sunday: Mini Burgers, Warm Potato Salad

May 26th - June 1st

2008-05-27T10:48:00.009-04:00

Monday: Leftovers (too much food leftover from last weekend)

Tuesday: Roasted Eggplant with Orzo and Ricotta, Green Beans, Bread or Salad

Wednesday: Fettuccine with Garlic, Parsley and Parmesan, Simple Salad

Thursday: Potato-Chip-Crusted Fish Bites, Red Beans and Rice (omit meat), Simple Salad

Friday: Pizza

Saturday: Grilled Citrus and Herb Shrimp (in Shells), Couscous, Cornbread

Sunday: Grilled Whole Chicken, Coleslaw, Egg Noodles

Grilled Citrus Flank Steak

2008-05-24T20:57:00.001-04:00

Serves: 6
Prep time: 5 minutes
Marinate time: 15 minutes - all day
Cook time: 10 minutes

Ingredients:
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tequila
1/4 cup brown sugar
1 Tbsp salt
1 lb flank steak, trimmed

Directions:
Combine orange and lime juices with tequila, sugar and salt in a large resealable plastic bag; add steak and marinate at least 15 minutes. Remove from marinate and grill to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes before thinly slicing against the grain.

Bulgar Salad

2008-05-24T20:17:00.001-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
2 cups water or chicken stock
1 cup bulgar
1/2 tsp salt (if not using stock)
1 medium tomatoes, seeded and diced
1 cucumber, peeled, seeded, diced
1 scallion, white part only, thinly sliced crosswise
1/4 cup finely chopped fresh flat-leaf parsley
fresh black pepper
Salt to taste

Bring stock or water to a boil in a small pan. Stir in bulgar and salt (if using). Cook, covered, over low heat for 15 minutes. Drain if needed. Cool in fridge. Stir a few times to expedite cooling.

Combine bulgar and remaining ingredients, season with salt and pepper.

Grilled Asparagus

2008-05-24T20:10:00.000-04:00

Serves: 6
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients:
1 lb asparagus, end trimmed
3 Tbsp olive oil
Salt and Pepper to taste

Directions:
Preheat grill to medium-high.
Toss asparagus with oil, salt and pepper. Arrange spears crosswise on grate and grill until tender. 3-4 minutes, turning frequently.

Option:
Use the same technique to grill green beans, using 1 lb trimmed green beans.

Mixed Greens Salad

2008-05-24T19:58:00.002-04:00

This really can be whatever you want to make it in to. Here are some suggestions:

Try a spring mix or Mesclun with sprigs or torn leaves for fresh dill, cilantro, basil or tarragon.

Just before serving, give your salad a sprinkle of salt to bring out the flavors.

For a summery salad try adding orange slices, red onion, cherry tomatoes and avocado.

Also delicious is edamame. You can buy them shelled in the freezer section at the grocery store. Boil or steam for five minutes, then allow to cool before tossing them in.

Walnuts, pecans or slices almonds add a nice crunch. Or try chinese noodles instead.

To make your salad in to an entree, add leftover chicken, meat or tofu from the fridge.

Warm Potato Salad

2008-05-24T14:57:00.002-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
10 small red skin potatoes, sliced 1/4-inch thick
1/2 cup olive oil
1/2 cup minced shallots
1/2 cup celery
2 tablespoons diced red bell pepper
Salt and black pepper
2 tablespoons sherry vinegar
1/2 cup packed parsley

Directions:
In a small saucepan of boiling salted water, boil the potatoes until just tender. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. When potatoes are just tender, drain, and add them to the saute pan. Add vinegar, and toss to coat. Cool salad to room temperature and stir in parsley. Adjust seasonings to taste.

Toasted Pitas

2008-05-23T21:51:00.000-04:00

Serves: 4
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients:
4 5-inch pitas, split in half horizontally
1/4 cup olive oil
salt and pepper

Directions:
Preheat oven to 350. Arrange pitas cut side up on baking sheet. Brush tops of pitas with olive oil; sprinkle with salt and pepper. Bake until golden and crisp, 5-8 minutes.

Options:
Before brushing on the olive oil, stir in your favorite spice, such a 1 tsp curry powder. Or sprinkle with 1 tsp mustard seeds.

Spicy Sesame Eggplant

2008-05-23T21:44:00.002-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1 large eggplant (about 1 1/2 pounds)
2 teaspoons coarse salt
1/4 teaspoons ground pepper
1 tablespoon vegetable oil
2 teaspoons Asian garlic chili sauce
1 tablespoon toasted sesame oil
2 tablespoons fresh lime juice
2 tablespoons sesame seeds

Directions:

Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
In a small bowl, combine remaining ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.

Broil, tossing once, until eggplant is browned and tender, about 15 minutes.

Crisp Goat Cheese

2008-05-23T21:40:00.000-04:00

Serves: 4
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients:
1 large egg
1 cup fresh breadcrumbs
12 ounces fresh goat cheese
salt and pepper
1/4 cup olive oil

Directions:
Preheat broiler and brush a baking sheet with oil

In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick (cover with wax paper to prevent sticking). Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.

Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.

Fusilli with Arugula and Lentils

2008-05-23T21:31:00.001-04:00

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:
2 tablespoons olive oil
2 large onions, halved and thinly sliced (4 cups)
Coarse salt and ground pepper
1 can diced plum tomatoes
3/4 cup lentils, picked over and rinsed
12 ounces fusilli pasta
1 bunch (8 ounces) arugula, stemmed and coarsely chopped
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Directions:

Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes.

Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.

Meanwhile, in a medium pan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.

Cook pasta in a pot of salted water until al dente. Drain pasta, and return to pot.
Add lentil mixture, arugula, cheese; toss. Season with salt and pepper. Serve with more cheese, if desired.

Option:
Replace arugula with two cups chopped Italian parsley

Tortilla Pizza

2008-05-23T21:20:00.000-04:00

Serves: 4
Prep Time: 10 minutes
Cook time: 5 minutes

Ingredients:
8-inch tortillas
favorite pizza toppings (see below for suggestions)
olive oil

Directions:
Preheat oven to 400F. Place four tortillas on a nonstick or lightly oiled baking sheet. Layer each tortilla with favorite toppings. Drizzle with olive oil. Bake until tortillas are crisp and toppings are heated through, about 5 minutes.

Suggestions:
Since the tortillas are so thin, keep the toppings to a minimum and sauce to just a schmear.

Gouda, mozzarella, goat, provolone or even cheddar cheese
red onion
black olives
shredded cold cuts (salami, proscuitto, etc...)
tomato sauce
roasted red pepper strips
spinach or arugula
cherry tomatoes

Check your fridge for unexpected toppings, like some leftover eggplant, hummus or even mango. If you don't like it, then it only takes a few minutes to make another one.

Farfalle in Olive Oil with Walnuts, Peas and Parsley

2008-05-23T21:00:00.002-04:00

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1 lb farfalle pasta (or another similarly shaped/sized pasta)
1/4 cup olive oil
2 cloves garlic, minced
1 cup frozen green peas
1/2 cup chopped walnuts
1/4 cup chopped parsley

Directions:
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain and return to pasta pot.

While pasta is cooking, steam peas over medium heat in a covered pan until they are tender 3 to 5 minutes.

Heat 1 Tbsp of olive oil in a pan over medium heat, add garlic; cook, stirring, until garlic is fragrant, about 2 minutes. Don't allow the garlic to brown. Remove from heat and add the remaining olive oil to pan to absorb the garlic flavor.

Add peas and garlic with olive oil to pasta; season with salt and pepper. Toss. Garnish with walnuts and parsley.

Black Beans with Goat Cheese

2008-05-23T15:02:00.001-04:00

Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
1 Tbsp olive oil
1 small red onion
1 tsp garlic, minced
2 cans black beans, drained and rinsed (15 oz each)
1/2 cup chicken broth
1/2 cup goat cheese, crumbled

Directions:
Saute onion in oil in a large saute pan over medium-high heat until onion softens, 2-3 minutes. Add garlic, cook 1 minute, then sir in beans; crush with a potato masher until chunky. Add broth, bring to a simmer and reduce until kliquid is nearly evaporated. Stir in goat cheese until melted, 2-3 minutes.

Options: use to fill enchiladas or tacos, serve as a side dish or even as a bean dip.

Mini Burgers

2008-05-22T15:08:00.000-04:00

Serves: makes 8 mini burgers
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
1 1/2 lb ground chuck
salt and pepper
cocktail rolls, halved horizontally
favorite burger toppings and condiments: lettuce, tomato, onion, ketchup, mustard, pickles, etc...

Directions:
Gently shape meat into patties slightly larger than the bun to allow for shrinkage. Salt and pepper on each side. Grill to medium, about 3 minutes per side. Just before burgers are done, place buns on burgers to heat through. Assemble with favorite toppings.

May 19th - 25th

2008-05-19T05:34:00.014-04:00

Monday: Fresh Ravioli with Sauce of Choice, Bread Salad

Tuesday: Chicken and Rice Dinner, Green Beans

Wednesday: Sandwiches, Sliced Raw Veggies, Healthy Chips
don't forget the fun garnishes like pickles and olives

Thursday: Pot Roast, Simple Salad, Egg Noodles

Friday: Chili-rubbed Skirt Steaks, Israeli Couscous Salad, Beet Salad with Feta

Saturday: Tacos, Red Beans (from can, rinsed and drained)

Sunday: Picnic Chicken (begin Saturday), Corn on the Cob, Coleslaw, Deviled Eggs

May 12th - 18th

2008-05-14T15:13:00.007-04:00

Monday: Chicken Sandwiches on Pita, Peas, Barley Casserole

Tuesday: Black Bean Enchiladas, Brown Rice, Simple Salad

Wednesday: Slow Cooker Chili, White Rice, Cornbread

Thursday: Chicken Fingers, Stuffed Baked Potatoes, Broccoli

Friday: Taco Casserole, Yellow Rice, Veggie Slices or Simple Salad or Side of Red Beans

Saturday: Fettuccini with Tomato Sauce, Simple Salad, Bread

Sunday: Pizza night

Barley Casserole

2008-05-14T15:00:00.019-04:00

makes 6 servings
prep time: 10 mins
cook time: 1 hr

INGREDIENTS
1 medium carrot, finely chopped
1 onion, chopped
4 garlic cloves, minced
1 tablespoon butter
1 cup uncooked medium pearl barley
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth, divided
2 tablespoons minced fresh parsley
1/2 cup slivered almonds

DIRECTIONS
In a large pan, saute the carrots, onions and garlic in butter until tender. Put barley, salt and pepper into medium casserole dish along with sauteed veggies. Stir in 2-1/2 cups broth. Cover and bake at 350 degrees F for 30 minutes.
Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

OPTIONS:
Sautee 2 chopped celery ribs and/or green onions with onions and carrots
After sauteeing the vegetables, remove from pan and toast barley in the same pan for a few minutes before putting into casserole dish.

Black Bean Enchiladas

2008-05-14T15:00:00.018-04:00

makes 6-8 servings
prep time: 15 mins
cook time: 20 mins

INGREDIENTS:
1 onion, chopped
1 tbsp olive or vegetable oil
2 15 oz cans black beans, divided
1 1/2 cups picante sauce, divided
12 (6 inch) flour tortillas
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
3 cups shredded lettuce
6 tbsp sour cream (optional)
small can of sliced black olives (optional)

Directions:
In a nonstick pan, heat oil and then cook and stir onion until tender.
Mash one can of black beans. Add to the pan with 3/4 cup of picante sauce and remaining beans. Heat through

Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-inch baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.

Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses and olives. Bake 5 minutes longer.

Serve with lettuce and garnish with sour cream if desired.

OPTIONS:
Add shredded chicken or cooked ground beef

Simple Salads

2008-05-14T15:00:00.015-04:00

Butter lettuce with carrot shreds

These can be any sort of easy to make, quick salad. I like to use them as filler to keep from pigging out on chicken fingers or other kiddie food.

Other ideas:
arugula with sliced strawberries, mandarin oranges and walnuts
lettuce with beets and walnuts. Throw in some goat cheese if you feel like.
more ideas coming...

Red Beans and Rice

2008-05-14T14:38:00.004-04:00

makes 4 servings or 6 side dish servings

prep time: 10 mins

cook time: 30 mins

INGREDIENTS:
1 cup uncooked long-grain white rice
1 3/4 cups water
2 tablespoons butter
1 onion, chopped
16 ounces smoked sausage, thinly sliced (optional if vegetarian)
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, undrained

DIRECTIONS
Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 15 minutes. Take off heat and let stand 10 minutes.
Melt butter in a skillet over medium heat. Stir in onion and cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice.

Options:

1/2 green bell pepper, chopped - saute with onions.

Taco Casserole

2008-05-14T14:14:00.006-04:00

makes 6-8 servings
prep time: 20 mins
cook time: 15-20 mins

INGREDIENTS: (vegetarian option below):
1/2 lb ground beef
1 small onion, chopped
1/2 cup taco sauce
1/2 cup water
1 Tbsp taco seasoning mix
1 pkg taco shells, broken, divded
1 15-oz can black beans
2 cups shredded cheddar cheese, divided

Garnish suggestions: chopped tomatoes, sliced green onions, sour cream, sliced jalapenos.

DIRECTIONS:
Preheat oven to 735. Grease 11x7 inch baking dish.
Brown beef in medium pan. Drain. In same pan saute onion until tender. Combine onion and beef together with taco sauce, water and seasoning mix. Cook over low heat 3-4 minutes.
Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup of cheese. Repeat with remaining ingredients.
Cover with foil and bake for 15-20 minutes or until bubbly, then remove foil and bake 5-10 more minutes until cheese is melted.

Options:
1 small can (4 oz) diced green chiles - combine with with meat mixure along with taco sauce, etc...
Make vegetarian by replacing ground beef with black beans.
Substitute both meat and beans with leftover chili, if you have any.

Tamale Pie

2008-05-14T13:58:00.003-04:00

makes 6 servings

prep time: 20 mins

cook time: 30 mins

INGREDIENTS:
3 tablespoons olive oil
1 pounds ground dark-meat turkey or beef
1 large onion, finely chopped
1 tablespoon ground cumin
Coarse salt and ground pepper
1 can (15 ounces) crushed tomatoes
3 cups fresh (from 6 ears) or thawed frozen corn kernels
Ready-made Polenta 2-lb package
1 cup shredded Monterey Jack cheese (4 ounces)

DIRECTIONS:
Preheat oven to 375 degrees.

Make filling:
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.

Make Crust. Press most of the polenta in to the bottom of a glass pie pan (depending on how thick you want the crust). Smooth cracks with a wooden spoon. Top with turkey filling, dividing evenly; sprinkle with cheese.

Cover with foil and bake until filling is bubbling, about 20 minutes. Remove foil and bake another 10 minutes to melt cheese.

Options:
1 minced jalapeno chile (seeds and ribs removed for less heat, if desired). Saute with onion.

To freeze and re-heat:
To freeze this dish, do not add cheese in step 3. Let pie cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months.
To reheat: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.

Cole Slaw

2008-05-14T13:38:00.002-04:00

serves 6
prep time: 10 mins

Ingredients:
3/4 cup mayonnaise
1/4 cup white vinegar
1 Tbsp sugar
1 small head of chilled green or red cabbage, cored, outer leaves removed. Chopped or shredded.
salt and pepper to taste
1 carrot, peeled, grated

Directions:
Combine mayo, vinegar, sugar until well blended. Stir just enough dressing into cabbage to moisten.

OPTIONS:
Add any of the following, if desired: dill, celery seeds, caraway, chopped fresh parsley, chives, crumbled crisp bacon, pineapple chunks, chopped onions.

Spice-Rubbed Picnic Chicken

2008-05-14T13:26:00.001-04:00

Serves 6-8
prep time: 15 mins
refrigeration time: 6-24 hours
cook time: 25-30 mins

Ingredients:
5 pounds bone-in, skin-on dark chicken parts, trimmed of excess fat and skin
2 Tbsp Kosher salt
3 Tbsp brown sugar
2 Tbsp chili powder
2 Tbsp sweet paprika
2 tsp black pepper
1/4 - 1/2 tsp cayenne pepper (optional for spice flavor)

Directions:
Day before serving:
Use a sharp knife to make 2 or 3 short slashes in a skin of each piece of chicken, taking care not to cut into the meat.
Combine salt, sugar and spices in a small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to the chicken. Transfer chicken skin-side up to wire rack set over rimmed baking sheet, lightly tent with foil and refrigerate 6 to 24 hours.

Day of meal:
Place oven rack in middle of oven; heat oven to 425 F degrees. Roast chicken until thickest part of smallest piece registers 140 F degrees on instant-read thermometer (about 15-20 minutes). Increase oven temperature to 500 F degrees and continue roasting until chicken is browned and crisp and the meat registers 175 F degrees (10-13 minutes).

Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

Corn on the Cob

2008-05-14T13:02:00.002-04:00

Allow 1-3 ears per person
prep time: 10 mins
cook time: 2-10 mins (depending on amount)

Ingredients:
Fresh corn ears
salt
butter

Directions:
Remove only the thickest, outside husks to leave a tight covering inside, which steams the ear within and intensifies the corn flavor. You do not need to remove the silks first - once heated, they will come off with the remaining husks.

Drop the ears one at a time into a large pot of boiling water. Cook for about 2 minutes. Remove from the water with tongs, then strip back the husks. Serve with salt and butter.

Other serving options: herbed butter, lime juice, barbeque sauce

Deviled Eggs

2008-05-14T12:55:00.001-04:00

4 servings
prep time: 10 mins

4 hard-boiled eggs, cooled and shelled (see recipe below)
2 Tbsp mayonnaise or sour cream
2 tsp minced fresh herbs, such as chives, tarragon, parsley and basil
1-2 tsp Dijon mustard, to taste
1 tsp vinegar (any type)
1 tsp minced shallots
1/4 tsp salt
1/8 tsp Worcestershire sauce
1/8 tsp black pepper
pinch or curry or paprika

Directions:
Carefully remove the yolks, leaving the whites intact. Place the yolks in a bowl, mash and add remaining ingredients.

Spoon the filling into the whites, mounding it slightly. Keep refrigerated until serving time. Remove from fridge about 15 minutes before serving.

Hard Boiled Eggs:
Place eggs in a large saucepan in a single layer. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking.

Tacos

2008-05-14T12:35:00.002-04:00

serves 4-6
prep time: 20 mins

Use either crunchy or soft shells. Also makes a nice salad.

Filling Options:
ground beef (see recipe below)
black beans (see recipe below)
white rice
chopped tomatoes
chopped onions
black olives
lettuce
monterey jack or chedder cheese, shredded
salsa
taco sauce
sour cream

Ground Beef recipe:
1 lb ground beef
1 onion, finely chopped
1 Tbsp taco seasoning

Directions:
Brown beef in medium pan. Drain. In same pan saute onion until tender. Combine onion and beef together with seasoning mix. Cook over low heat 3-4 minutes.

Black beans recipe:
prep time: 5 mins
cook time: 5 mins

1 can black beans, rinsed and drained
1 Tbsp vegetable oil
1 medium onion, chopped
1 clove garlic
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon red wine vinegar

Heat oil in medium pan, saute the onion until almost tender. Add garlic and pepper until tender. Stir in tomato sauce. Add beans vinegar; heat through.

Pot Roast

2008-05-14T11:46:00.002-04:00

serves 6-10 (makes excellent leftovers)
prep time: 20 mins
cook time: 3 1/2 -4 hours

Ingredients:
1 beef chuck or rump roast (3-5 lbs)
Salt and Pepper
all-purpose flour
2-3 Tbsp vegetable oil
2 cups chopped onions
1/2 cup finely chopped celery
1/2 cup chopped carrots
1 1/2 - 2 cup beef or chicken stock
1 cup dry red wine
1 bay leaf
1 1/2 tsp fresh thyme (or 1/2 tsp dried)
1 can Italtian plum tomatoes, with juice
10-12 very small potatoes, peeled
1 bunch of fresh Italian, flat-leaf parsley, chopped fine, stems trimmed and discarded

Directions:
Heat oven to 350 F degrees.

Note: This step with set the flavor for the entire dish. Take the time to brown the meat on all sides. The pan needs to be hot enough that the meat sizzles, but not to hot that it scorches it.
Pat dry roast and sprinkle with pepper and salt. Coat roast in light layer of flour. In a heavy Dutch oven with a tight-fitting lid over medium-high heat, heat vegetable oil. Add the roast and brown on all sides. Maintain the heat so that the meat sizzles but does not burn. You want to develop a nice brown crust.

Remove meat to a plate. Pour out all but 2 Tbsp of fat from pan and continue to heat over medium-high heat. Add onions, celery, carrots. Cook while stirring occassionally until they begin to color - about 5 minutes.

Add 1 cup beef stock, wine, tomatoes and bring to a boil. Add bay leaf and thyme. Return roast to pan. Make sure there is enough liquid to just cover the vegetables. Use remaining beef stock if needed. Bring to a simmer on the stove, then cover and bake in the oven for 2 1/2 hours, turning every 30 minutes.

Uncover the pot, add potatoes and cook until the meat is tender, continuing to turn meat every 30 minutes. About 1 - 1 1/2 hours more.

How to tell if the meat is done:
When the meat is firm-tender and still somewhat moist. If the roast has been cooked gently enough, there may even still be a faint tinge of pink in the centerl. If the meat is still hard and tough, let it cook a little longer. Be careful not to overcook, as it will become coarse, dry and stringy. A good test for doneness is to cut two slices from one end of the roast and taste the inside slice.

OPTIONS:
Additional vegetables to add: leeks, mushrooms, other spices and herbs
Instead of, or in addition to the red wine you can use beer or white wine

Vegetarian Chili

2008-05-14T11:45:00.005-04:00

This is not spicy, but it's kid-friendly.

makes 8 servings
prep time: 5 mins
slow cooker time: 9-10 hours

INGREDIENTS:
8 cloves garlic
1 28-oz can diced tomatoes, undrained
1 15-oz can dark red kidney beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
1 1/2 cups frozen corn
1 cup water
3 oz tomato paste
2 tbsp chili powder
1 tsp ground cumin
1 tbsp Worcestershire sauce
1 tsp dried oregano, crushed

DIRECTIONS:
In a 6- or 7-oz slow cooker combine all ingredients. Cover and cook on low-heat setting for 9-10 hours, or on high-heat setting for 4 1/2 - 5 hours.

If desired, top individual servings with sour cream.

Options:
replace each 15-oz canned beans with 3/4 cup each of dried beans, soaked overnight
other additions:
1 stalk chopped celery,
1 medium chopped green pepper
hot pepper sauce
1/8 tsp cayenne pepper

Also delicious with the addition of 1/2 lb sauteed ground beef.

Stuffed Baked Potatoes

2008-05-14T11:34:00.005-04:00

makes four potatoes
prep time: 5 mins
cook time: 1 hr + 15 mins

INGREDIENTS:
2 large baking potatoes
1 1/2 tsp vegetable oil
2 tbsp butter
1/4 cup half-and-half
1/4 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
Paprika

DIRECTIONS:
Pierce potatoes with a fork; rub with oil if desired. Bake at 400 degrees for 1 hour (or until tender). Let stand until cool enough to handle.

Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp in a large bowl and mash.

In a small pan, saute onions in butter until tender. Stir into potato pulp along with cream, sour cream, salt and pepper. Fold in half of the cheese.

Spoon in to potato shells. Place on a baking sheet. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 for 15-20 mins, or until heated through.

Preparation Hint:
Prepare potatoes ahead of time by following all steps up to the final baking step, cover with foil and refrigerate. For final preparations, uncover and bake. If cheese begins to melt before potatoes are warm, lay a loose piece of foil over the tops.

Beet Salad with Feta

2008-05-14T09:45:00.001-04:00

serves 4
prep time: 5 mins

INGREDIENTS
1 (4 ounce) container crumbled feta cheese
2 (8 ounce) cans sliced beets, drained and diced
salt and ground black pepper to taste

DIRECTIONS
Arrange the beets on a serving plate; top with feta; season with salt and pepper.

Israeli Couscous Salad

2008-05-14T09:27:00.002-04:00

serves 6
prep time: 20 mins

Ingredients:
3 Tbsp olive oil, divided
1 shallot, minced
1 1/2 cup Israeli couscous
2 cups chicken stock
1 cup water
1 medium tomatoes, seeded and diced
1 cucumber, peeled, seeded, diced
1 scallion, white part only, thinly sliced crosswise
1/4 cup finely chopped fresh flat-leaf parsley
1 Tbsp fresh lime juice
Fresh black pepper
Salt to taste

Directions:
Heat the olive oil in a medium saucepan over medium-low heat. Add the shallot; cook until translucent, but not browned (about 5 minutes). Add the couscous, stir to coat with oil. Add the stock cover and reduce heat to low and cook, stirring occasionally until the couscous is soft (about 15 minutes). Drain and drizzle with just enough oil to coat. Cool in fridge (spread on baking sheet for faster cooling).

Combine couscous and remaining ingredients, season with salt and pepper. Let stand at room temperature for at least 30 minutes before serving.

OPTIONS:
1 celery stalk, finely chopped

To use regular couscous with the smaller grain, rather than Israeli couscous.
Place 1 1/4 cups couscous in a medium bowl
Pour in 1 1/2 cups boiling water or stock
Cover with an inverted plate and let stand for 10 minutes. Uncover and fluff with fork.

Chili-rubbed Skirt Steaks

2008-05-14T09:19:00.001-04:00

Serves 4
prep time: 10 mins
cook time: 5-8 mins

Ingredients:
4 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons light-brown sugar
1 teaspoon dried oregano
Coarse salt and ground pepper
2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil

Directions:
Heat broiler with rack 4 inches from heat.
In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks.
Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices.

OPTIONS:
Leftovers make very good steak sandwiches the next day.

Chicken and Rice Dinner

2008-05-14T09:10:00.001-04:00

Serves 6
prep time: 15 mins
cook time: 55 mins

INGREDIENTS:
1 broiler/fryer chicken (3 1/2 - 4 lbs) cut up
1/4 to 1/3 all-purpose flour
2 Tbsp vegetable oil
2 1/3 cups water
1 1/2 cups uncooked long-grain rice
1 cup milk
1 tsp salt
1 tsp poultry seasoning
1/2 tsp pepper
chopped fresh parsley

DIRECTIONS:
Dredge chicken pieces in flour. In a large pan, brown chicken on all sides in oil over medium heat.
In a large bowl, combine the next six ingredients. Pour into a greased 13-in. x 9-in baking dish. Top with chicken.

Cover lightly with foil and bake at 350 for 55 minutes or until rice and chicken are tender. Dark chicken meat should be at 180 degrees with quick-read thermometer and juices should run clear.

Sprinkle with parsley before serving.

Grilled Whole Chicken (with option for Oven Roasting)

2008-05-10T12:36:00.001-04:00

Serves: 4 (about 1 lb of chicken per person)
Prep time: 5 minutes
Cook time: 1 hour 15 minutes

Ingredients:
1 Whole Chicken (4- 7 lbs), rinsed and patted dry
Salt
2-3 Tbsp melted butter (optional for crisp skin)

Directions (see below for oven directions):
Heat grill on high for direct grilling (to 400 F). Generously rub body and skin with salt. Brush all over with butter.

For Grill:
Turn heat off one side of grill and place chicken on its side with a leg facing up and breast away from the fire. Roast for 25 minutes for first 4 pounds, plus 3 minutes more for each additional pound. Turn the chicken over on its other side, and rotate breast away from the fire, and roast again for 25 minutes (plus 3 minutes per each additional pound). Turn the chicken breast side up and roast 15 to 30 minutes more. The chicken is done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 - 175 F on an instand-read thermometer. Remove to a platter and let stand for 10-15 minutes.

For Oven:
Heat oven to 400 degrees. Place a V-rack in a shallow raosting pan and place the chicken on the rack. Place chicken on its side with a leg facing up and roast for 25 minutes for first 4 pounds, plus 3 minutes more for each additional pound. Turn the chicken over on its other side and roast again for 25 minutes (plus 3 minutes per each additional pound). Turn the chicken breast side up and roast 15 to 30 minutes more. The chicken is done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 - 175 F on an instand-read thermometer. Remove to a platter and let stand for 10-15 minutes.

Couscous

2008-05-10T12:23:00.000-04:00

Serves: 4
Prep time: 2 minutes
Cook time: 5 minutes

Ingredients:
1 cup dried plain couscous
1 1/4 cup chicken stock
1 tablespoon chopped fresh parsley leaves
Salt and pepper

Directions: Place the couscous in a stainless steel or glass bowl. Bring chicken stock to a boil in a saucepan. Pour the boiling water mixture over the couscous, wrap the bowl in plastic wrap, and set aside undisturbed until the couscous has absorbed the water and is tender, 5 to 6 minutes. Remove the plastic, fluff the couscous with a fork, add the parsley and season with salt and pepper, to taste.

Options:
The options are endless. You can add any of the following ingredients, or be creative and choose other ideas from your own kitchen:
your favorite chopped fresh herbs (basil, scallions, mint, cilantro)
red pepper or other favorite spice
chopped vegetables like tomato, cucumber celery, green pepper, red onion, etc...
chopped nuts: pine nuts, pecans, walnuts
dried fruit, like cranberries, currants, apricots, apple

Grilled Citrus and Herb Shrimp

2008-05-10T11:44:00.004-04:00

Serves: 4
Prep time: 10 minutes
Marinate time: 1 hour
Cook time: 5 minutes

Ingredients:
1 1/2 pounds jumbo (U-10) shrimp
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
2 tablespoons minced garlic
1 tablespoon roughly chopped fresh rosemary leaves
1 tablespoon roughly chopped fresh marjoram leaves
1 tablespoon roughly chopped fresh thyme leaves
Salt and pepper

Use a pair of kitchen shears to cut the backs of the shrimp through the shell, and use a paring knife or skewer to remove the vein. Season the shrimp with 1 teaspoon of the kosher salt and 1/2 teaspoon of the pepper. In a mixing bowl, combine the olive oil, lemon juice, garlic, rosemary, marjoram, thyme, remaining 1 teaspoon of salt, and remaining 1/2 teaspoon of pepper. Reserve 6 tablespoons of the marinade separately. Place the shrimp in a large, re-sealable plastic bag and add the remaining marinade. Seal the bag, and massage the ingredients together to mix well, and place the bag in a casserole dish and then into the refrigerator. Allow the shrimp to marinate for up to 1 hour.

Set a grill to medium-high and remove the shrimp from the marinade. Wipe off the excess marinade and place the shrimp on the grill. Cook the shrimp until they begin to curl and turn pink, about 2 minutes. Turn the shrimp over and cook on the second side, another 2 to 3 minutes, until just cooked through. When serving drizzle with some of the reserved marinade.

Potato-Chip-Crusted Fish Bites

2008-05-10T11:31:00.000-04:00

Serves: 3
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
1 cup potato chips or tortilla chips, crushed
1/2 cup dried bread crumbs
1 Tbsp chopped parsley

1/4 cup ketchup
1 Tbsp soy sauce
1 large egg, lightly beaten

1/2 lb firm fish (tuna, salmon, cod or halibut), cut in to 1" cubes or fingers
1/2 cup all-purpose flour
Vegetable oil spray for pan

Directions:
Preheat the oven to 450F.
Prepare crust: In a medium bowl combine the crushed chips, bread crumbs and parsley.
Prepare egg dip: In a small bowl mix together the ketchup, soy sauce and egg.

Dredge the fish cubes lightly in the flour, shaking off all excess. Pass the fish pieces from the flour into the egg dip and then lightly press the fish into the potato chip mixture, forming a coating around each piece. Place the fish pieces on a baking pan lightly sprayed with the vegetable oil and bake for about 20 minutes, or until crispy and gorlden outside and cooked through.

Serve with ketchup.

Fettuccine with Garlic, Parsley and Parmesan

2008-05-10T11:21:00.001-04:00

Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
1 lb fettuccine
1/4 olive oil
12 cloves garlic
3/4 cup grated parmesan cheese
1 cup minced fresh parsley
1 tsp lemon pepper (or white pepper instead)

Directions:
Bring a large pot of salted water to a boil. Add the fettuccine and cook until the pasta is al dente, 6 to 8 minutes. When the pasta is cooked, rinse it in cold water, drain well and reserve.

While the pasta is cooking, heat the olive oil over medium heat in a large saute pan. Add the garlic cloves and saute them very gently, turning often for 4 minutes, until light golden brown and softened. Remove the garlic cloves from the pan and reserve. Add the drained pasta to the pan and saute over medium heat for 2 minutes, until warmed through. Add the browned garlic cloves, parmesan cheese parsley and pepper and toss the pasta well to combine.

Options:
Add leftover chicken, shrimp, tofu or small pieces of mozzarella to final pasta toss.

Roasted Eggplant with Orzo and Ricotta

2008-05-10T10:56:00.005-04:00

If your kids tend to turn their noses up at dishes that have too many apparent ingredients, try making some extra orzo and stirring it in to their portion to tone down the amount of veggies, etc... and making it more of a pasta dish for them.

Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:
1/8 cup olive oil
1 cup chopped onion
2 large leeks, washed and sliced about 1/2" thick
1 large eggplant (2 1/2 - 3 lbs), peeled and chopped
3 large tomatoes, chopped
1/2 cup sun-dried tomatoes, thinly sliced
3 large cloves garlic, minced (1 1/2 tsp)
1/2 pound orzo pasta, cooked
1/2 cup chopped fresh basil
1/2 cup tomato juice
1 cup ricotta cheese
1/2 cup pine nuts
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1/4 chopped parsley

Directions:
Preheat the oven to 375F. In a large saute pan, heat the olive oil. Add the onion, leeks, eggplant and cook over medium-high heat for 3 to 5 minutes, until the vegetables are soft; add a sprinkling of water to prevent them from sticking to the pan. Remove the pan from the heat.

Add the chopped tomatoes, sun-dried tomatoes, garlic and orzo. Stir in the basil and tomato juice. Mix well. Place the mixture in a 9x9-inch, greased baking dish. Top with dollops of spooned-on ricotta, forming small pillows over the surface of the casserole. In a small bowl, mix the pine nuts, bread crumbs, parmesan and parsley. Sprinkle this topping over the vegetable-orzo mixture. Bake until the topping is golden grown, about 20 minutes.

Options:
Add 2 medium red peppers, seeded and chopped when sauteeing vegetables.