Receta Can I Get Recipe? Week 16, Vol I - Oct 17, 2009
Dinners this Week:
Raman Noodle and Chicken Dish
Easy Egg Omelet with Prosciutto and Roasted Asparagus
Slow Cooker Ribs with Rice and Green Beans
Roasted Squash Pasta
Baked Fish Sticks with Zucchini Fries and Sweet Potato Mash
Dessert of the Week:
Simple Rice Pudding
Snack of the Week:
Mini Pumpkin Spice Muffins
NOTE: All recipes this week are from Cari of Cari Cooks
Dinner One: Raman Noodle and Chicken Dish
Prep Time: 15 min. / Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: This dish can easily be made vegetarian by omitting the chicken and adding an extra cup of thinly cut vegetables to the mix.
Ingredients:
4 boneless, skinless chicken thighs, cut into bite sized pieces
1 tablespoon soy sauce
1 tablespoon sesame oil
few twists fresh ground pepper
4 cloves garlic, minced
1 small bunch bok choy, roughly chopped
2 tablespoons vegetable oil, divided
1 red pepper, sliced into thin strips
2 teaspoons ginger root, grated
1 1/2 cups water
2 packages plain Raman noodles (no seasonings needed)
1/3 cup hoisin sauce
2 green onions, sliced
Directions:
In a medium bowl, combine chicken, soy sauce, sesame oil, pepper and garlic. Marinade for 15 minutes.
In a separate bowl, combine bok choy, red pepper, and ginger. Set aside.
In a large wok, heat 1 tablespoon of the vegetable oil on high heat. Stir fry chicken until cooked. Add vegetables and stir fry until tender crisp. Remove from pan to a bowl.
Return wok to heat and add 1 tablespoon of vegetable oil and 1 1/2 cups of water. Once boiling, add Raman noodles and cover. Let steam until softened, about 3 - 4 minutes, then break apart with a spoon.
Return chicken and vegetables to the wok, add hoisin and green onion, and continue to stir and cook until heated through and combined.
Dinner Two: Scrambled Eggs with Procuitto and Roasted Asparagus
Prep Time: 10 min. / Total Time: 20 min. Serves 4.
Can I Get the Recipe Tip: Prosciutto can be found in most grocery stores in the deli department where you can order the exact amount needed.
Ingredients:
8 large eggs
1/8 teaspoon salt
a few twists fresh ground pepper
3 teaspoon butter
4 slices prosciutto, diced
1/3 cup fresh parmesan cheese, grated
1 bunch thin asparagus, trimmed
olive oil
salt
4 English Muffins, halved
Directions:
Preheat oven to 400 degrees F.
Line asparagus on a baking sheet and drizzle with olive oil. Shake to coat, Place in oven and roast 10 minutes, until browned, shaking the pan once while cooking.
While asparagus is roasting, whisk eggs well in a large bowl, seasoning with salt and pepper. Heat large non-stick pan over medium heat then add butter.
Add eggs to pan. Constantly stir until eggs until almost cooked but still wet. Add in prosciutto and cheese. Turn off heat and continue to cook to your preference.
Toast English muffins while eggs are cooking.
Serve immediately over buttered English muffins with roast asparagus on the side.
Dinner Three: Slow Cooker Ribs with Rice and Green Beans
Prep Time: 15 min. / Total Time: 8 hours. Serves 4.
Can I Get the Recipe Tip: Prep the ribs the night before and place in the fridge. Place in the slow cooker in the morning and come home to the delicious aroma of dinner.
Ingredients:
- 1 1/2 cups ketchup
- 4 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder
- 1 bay leaf
- 1 cup beef stock
- 3 pounds (1.35 kilograms) ribs (pork or beef), sliced into individual ribs
- *1 cup rice
- 4 cups green beans
- 2 tablespoons butter
- salt and pepper
- *Increase to 1 ½ cups to have left over rice if choosing to make Simple Rice Pudding another night.
Directions:
Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder, bay leaf and beef stock. Stir well. Add in ribs. Cook on low for 8 hours.
Once home, start the rice in a pot or rice cooker with the appropriate amount of water according to the package directions.
Prep the green beans and place in a pot of water to be boiled for approximately 3 minutes until tender crisp once rice has finished cooking. Drain beans and add butter. Season with salt and pepper and serve with rice and ribs.
Dinner Four: Penne with Roasted Squash Sauce and Ham
Prep Time: 15 min. / Total Time: 45 min. Serves 4.
Can I Get Recipe Tip: If you want to make this lighter in the calorie department, substitute half and half or whole milk for the cream.
Ingredients:
1 small butternut squash, peeled, cored, seeded and chopped into small 2 inch chunks 1 tablespoon olive oil
1/4 teaspoon dried sage
salt and pepper
3 garlic cloves, peels on
1 cup vegetable stock
1/2 cup cream
4 cups dry penne pasta
8 slices deli ham (rosemary, honey or black forest), cut into small pieces
Directions:
Preheat oven to 450 degrees F.
Toss butternut squash and garlic with the olive oil and sage. Spread out onto a baking sheet. Season generously with salt and pepper.
Roast squash until very tender, about 25 minutes, turning every 5 - 7 minutes.
While squash is roasting, cook pasta until al dente. Drain but do not rinse. Place back in pot with lid to keep warm.
Remove squash from oven and take skin off of garlic. Place squash and peeled garlic in a blender. Add stock and cream. If a little thick, add a bit more stock. It should be the consistency of a thick soup.
Put sauce in pot with cooked pasta, add ham and stir over medium heat until hot. Serve.
Dinner Five: Baked Fish Chunks with Zucchini “Fries”
and Sweet Potato Mash
Prep Time: 15 min / Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: Use any firm white fish for this recipe. Waiting to see what is on sale at the grocery store makes this recipe economically friendly.
Ingredients - Fish Chunks:
1 tablespoon canola oil
1 pound (450 grams) cod (or halibut, tilapia, flounder), cut into chunks
1/4 teaspoon salt
2 eggs
1 teaspoon Dijon mustard
1/2 cup milk
1 cup fine Italian bread crumbs
1/4 cup parmesan cheese, grated
1/4 teaspoon black pepper
Ingredients - Mash:
4 medium sweet potatoes, peeled and cut into medium chunks
1/4 cup butter
1/4 cup milk
salt and pepper to taste
Ingredients - Zucchini "Fries":
4 medium zucchini, cut into thick sticks
1 teaspoon canola oil
1/4 cup whole wheat flour
3/4 cup fine Italian breadcrumbs
2 tablespoons parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
2 large egg whites, lightly beaten
Directions:
Place potatoes in a large pot of water. Bring to a boil and cook until tender. Once cooked, drain and set to the side.
While potatoes are boiling, preheat oven to 425 degrees F.
Grease a large baking sheet with canola oil. Season cod with salt. In a medium bowl, combine egg, Dijon and milk. In a large bowl, combine bread crumbs, parmesan and pepper. Dip fish chunks into egg mixture then roll in the bread crumb mixture to coat. Repeat until all chunks are on the baking sheet.
Prep zucchini "fries": Grease a large baking sheet with canola oil. In a large plastic bag, combine whole wheat flour, bread crumbs, parmesan cheese, salt, and pepper. Dip zucchini sticks 3 or 4 at a time into the egg mixture then drop into bag. Shake to coat then lay on the baking sheet, not touching.
Place both the fish and the "fries" in the oven and cook for 15 minutes. Flip everything after 6 - 7 minutes. While "fries" and fish are cooking, mash potatoes with butter and milk. Season with salt and pepper. Serve with fish and zucchini "fries".
Dessert of the Week: Simple Rice Pudding
Total Time: 10 min. Serves 4.
Can I Get the Recipe Tip: If you love the taste of real maple syrup, substitute it for the brown sugar. You can also add 1 apple that has been peeled, cored and grated for extra fibre.
Ingredients:
2 cups left over cooked rice (that has been cooked with water)
1/4 cup milk
2 teaspoons vanilla
2 tablespoons brown sugar
1/2 cup raisins
1 teaspoon cinnamon
Directions:
Combine all of the above ingredients in a small pot over medium heat. Cook for 10 minutes, stirring occasionally until hot then serve.
Snack of the Week: Mini Pumpkin Spice Muffins
Prep Time: 15 min. / Total Time: 45 min. Makes 24 mini muffins.
Can I Get the Recipe Tip: These muffins freeze very well so if you want to have extra made for a later date, simply double the ingredients.
Ingredients:
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
2 cups white sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 teaspoon ground cloves
3 eggs
1 (14 ounce) can pumpkin
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
3/4 cup raisins
1/2 cup chopped walnuts (optional)
Directions:
Preheat oven to 350 degrees F (175 C). Line tins with paper muffin liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter.
Spoon batter into the prepared muffin cups.
Bake for 15 – 30 minutes, depending on the size of the muffin cup in the preheated oven, or until a toothpick inserted into the center comes out clean.
Loved one of this weeks recipes or can't wait to try one? Let us know and add your comments below!