Receta Can I Get the Recipe? Week 1, Vol I - July 4, 2009
Tilapia with Lemon and Dill Served with Rice and a Vegetable of Your Choice
Chicken, Corn and Spinach Parmesan Served with Buttered Egg Noodles
Orechiette with Sausage and Broccoli
Ham and Vegetable Frittata with White Cheddar (Served with Spring Salad)
Crispy Orange Beef (Served with Steamed Carrots, Green Beans and Rice)
Dinner One: Tilapia with Lemon and Dill (Served with Rice and a Vegetable of your Choice)
Ingredients - Fish and Marinade:
3 or 4 fillets of tilapia
2 teaspoons olive oil
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
1/2 teaspoon lemon zest
salt and pepper to taste
Ingredients - For Cooking:
2 lemons juiced
2-3 teaspoons butter
1/2 teaspoon lemon zest
Additional fresh dill for garnish
Ingredients - Vegetable and Rice
1 cup rice
4 cups vegetables of your choice
Directions:
Combine the marinade ingredients in a large zip lock bag making sure to mix them thoroughly. Marinate for 2-4 hours. Only add the zest for marinating...don't add lemon juice until you are cooking the meal because the acid in the lemon will start to cook the fish.
Prepare rice according to package directions.
Preheat oven to 450 degrees.
Spray a glass baking dish with cooking spray. Add the lemon juice to the fish in the bag. Combine ingredients well then pour into baking dish; season the fish well with sea salt and fresh cracked pepper then add bits of butter to the top of the fillets.
Cover dish with a lid or tinfoil and cook for 10-12 minutes per 1 inch thickness. Meanwhile, get vegetables ready for steaming the last 3 -5 minutes of the finsh being cooked.
Garnish tilapia with chopped fresh dill, lemon zest & lemon slices. Serve with rice and vegetables.
- Dinner Two: Chicken, Corn and Spinach Parmesan Served with Buttered Egg Noodles
- Ingredients - Chicken:
- ½ cup grated fresh Parmesan cheese
- ½ cup fine bread crumbs
- 1 tsp Italian seasoning
- 4 skinless, boneless chicken breasts
- ¼ cup yellow onions, chopped fine
- 4 cloves garlic, minced fine
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- ¾ cup milk
- 1 cup sour cream
- 1 bag (10 ounces) fresh spinach stems removed and coarsely chopped
- 1 cup frozen corn
- Ingredients – Buttered Noodles:
- 4 cups broad egg noodles
- 2 tablespoon butter
- salt and pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the cheese, breadcrumbs and seasoning. Roll the chicken pieces in cheese and breadcrumb mixture to coat. Put the remaining cheese and breadcrumb mixture to the side to be used later. Arrange the coated chicken pieces in a small square baking dish.
Sauté the onion and garlic in the butter over medium high heat in a medium size skillet until the onion is translucent. Add in the flour, mix, then stir in the milk and sour cream. Simmer until bubbly, stirring constantly.
Add the corn and spinach and cook until the spinach is wilted. Evenly pour the spinach corn mixture over the chicken and sprinkle with remaining cheese and bread crumb mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
Fifteen minutes before chicken is ready, set a large pot of water to boil. Salt then add the egg noodles and cook using package directions. Drain when cooked and mix in butter, salt and pepper.
When ready to serve, place the chicken on top of the egg noodles and spoon extra sauce on top.
Dinner Three: Orechiette with Sausage and Broccoli
Ingredients:
1 pound (400 grams) of orechiette pasta, cooked as per directions *keep 1 cup of starchy pasta water after cooking
1 pound (400 grams) of the best Italian sausage (hot or sweet), casings removed
5 cloves garlic, roughly chopped
1 large head of broccoli, cut into florets
pinch or 2 of red pepper flakes *you may want to omit if you don't like spicey foods
1/2 cup chicken stock
1 cup of pasta water
olive oil to coat the pan
fresh grated Parmesan for topping if desired
Directions:
In a large heavy skillet, coat the pan with olive oil on medium heat. Add sausage and garlic. Break up sausage w/ wooden spoon while cooking.
When the sausage is cooked, add your broccoli florets, *hot pepper flakes and chicken stock and simmer on low for 15-20 minutes until the broccoli is nice and soft and you can break it into tiny pieces with the back of a wooden spoon and most of the liquid is absorbed.
Cook your pasta according to directions. Add your cooked orechiette to the sausage and broccoli mixture and mix in the 1 cup of pasta water. (Don't forget to save 1 cup of your pasta water.
This will thicken up the sauce.)
Now you are done. You can add freshly grated Parmesan cheese if you like, but it doesn't need another thing.
Dinner Four: Ham and Vegetable Frittata with White Cheddar (Served with Spring Salad)
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes
1/4 cup red onion, chopped
1 garlic clove, minced
2/3 cup ham, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 cup grape tomatoes, halved
1 teaspoon fresh rosemary, chopped
6 eggs
pepper to taste
1/3 cup sharp white cheddar, grated
Spring Salad (Salad mix, cucumber, tomato and dressing of your choice)
Directions:
Preheat broiler. In an 8- or 9-inch ovenproof skillet combine butter, oil and red pepper flakes over medium heat.
When the butter is melted, add the onions and garlic cook until softened. Add the ham and peppers and cook for another 2 minutes.
In a bowl whisk together eggs, rosemary and pepper to taste. Pour egg mixture evenly over the skillet and cook for 2 minutes. Add tomatoes and cook for another 4 minutes or until edges are set but center is still soft.
Sprinkle cheddar over frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Let
frittata rest for a couple of minutes before cutting into wedges.
Dinner Five: Crispy Orange Beef (Served with Steamed Carrots, Green Beans and Rice)
Ingredients:
1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced garlic
2 cups vegetable oil for frying
2 cups green beans, lightly steamed or blanched
4 large carrots, sliced thin and lightly steamed or blanched
Directions:
Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice with vegetables.
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