Receta Can I Get the Recipe? Week 10, Vol I - Sept 4, 2009
- Simple Lamb Chops Served with Greek Orzo Salad
- Vegetable Stir Fry
- Quickie Salmon with Roast Potatoes and Your Choice of Vegetable
- Stuffed Pizza Rolls
- Kung Pao Chicken with Rice
- Dinner One: Simple Lamb Chops Served with Greek Orzo Salad
- From Cari of Cari Cooks. Serves 4.1/4 cup distilled white vinegar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 small red onions, thinly sliced
- 2 tablespoons olive oil
- 1/8 teaspoon EACH of cinnamon, allspice and garam masala
- 4 large lamb chops
- Ingredients - Greek Orzo Salad:
- 1/2 cup orzo pasta (or other small shaped pasta)
- 1/2 cup crumbled feta cheese
- 1 small cucumber, diced
- 1/2 red bell pepper, diced
- 12 grape tomatoes, halved
- 1/2 cup black olives, halved
- 1/4 small red onion, diced
- For the dressing, in a jar, shake to combine:
- 1 tablespoon fresh lemon juice,
- 1 small clove garlic, minced
- pinch salt
- few twists black pepper, freshly ground
- 2 teaspoons oregano leaves, fresh, minced
- 1/4 cup extra virgin olive oil
Directions:
For the lamb, mix together the vinegar, salt, pepper, garlic, onion, spices and olive oil in a large re-sealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for up to 1 hour.
To make the salad, cook the orzo according to the package directions, then drain and set aside. While the orzo is cooking, mix the remaining salad ingredients in a large bowl. Toss with salad ingredients with cooled orzo and the dressing and set aside. *Can be made a day ahead of time and refrigerated.
Preheat an outdoor grill for medium heat. (You can also cook under the broiler 5 minutes per side if need be.) Remove lamb from the marinade. Put the remaining left over onions to the side and discard any remaining marinade. Grill lamb to desired doneness, about 3 minutes per side for medium. Put the onions on a double layer of aluminium foil and grill on BBQ beside lamb, flipping every minute. Or if using a broiler, sauté onions in a pan. Serve onions and salad with the lamb.
Dinner Two: Stir Fry Mixed Vegetables Served Over Hot Rice
Ingredients – Stir Fry and Rice:
1 cup rice
1 small head cauliflower, broken into smaller florets and blanched
1 green bell pepper, sliced
1 red bell pepper, sliced
2 small carrots, peeled and sliced
100 grams (1 cup) snow peas
1 small yellow onion sliced
2 red chilies, sliced (*you may want to omit if you don’t like spicy foods)
4 garlic cloves, chopped
3 tablespoons peanut oil
sea salt to taste
Ingredients – Sauce:
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons corn flour
1 cup chicken stock
4 - 6 dashes white pepper
Directions:
Begin to cook rice according to package directions.
When rice is almost finished cooking, heat the oil in a wok and cook the garlic on low heat. Remove the garlic when fragrant and golden in color.
Turn the heat on high. Toss in all the vegetables and the garlic. Stir fry for about 2 minutes and add in the sauce. Bring to a quick boil and season with sea salt. The sauce should be thickened and the vegetables cooked but still firm. Serve immediately over hot rice.
Dinner Three: Quickie Grilled Salmon with Microwave Potatoes and Your Choice of Vegetable
Ingredients – Potatoes and Vegetable:
6 small potatoes, quartered
½ teaspoon salt
½ teaspoon dried parsley
4 tablespoons butter
4 cups vegetable of your choice, prepped for cooking
Ingredients - Salmon:
4 (5-6 ounces each) salmon fillets, skin on and 1 ½ inches thick
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon dried parsley
2 tablespoons butter
Directions:
Prep the quartered potatoes by placing them in a microwaveable dish then seasoning them with salt, pepper and dried parsley. Sandwich a few thin slices of butter among the potatoes. Set aside.
If required, put on a pot of water on high heat to boil or steam your vegetables.
Season the salmon fillets with the salt, pepper and parsley.
Melt 2 tablespoons of butter on a large griddle pan(or a large regular pan) and spread it evenly Cook the salmon fillets, skin side down first, for about 4 minutes each side or till lightly browned over medium heat.
While salmon is cooking, microwave potatoes on high heat for about 8 – 10 minutes, remove, and spoon melted butter over top. Steam or boil vegetables until tender crisp during last 2 – 4 minutes of cooking.
Serve salmon with microwave potatoes and vegetables.
Dinner Four: Stuffed Pizza Rolls with Marinara Dipping Sauce
Ingredients:
1 roll refrigerated pizza dough
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
about 1 – 1 ½ cups mozzarella cheese, diced or grated
pizza toppings of your choice: ham and pineapple, pepperoni slices, sausage, etc.
small jar or container of Marinara sauce for dipping
Directions:
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees F.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) Just eyeball how much topping is needed. You need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 10 -20 minutes or until golden brown on top. Keep an eye on them as store bought dough can vary.
Serve warm with warmed marinara sauce on the side for dipping.
Dinner Five: Farfalle with Chicken, Mushrooms, Spinach and Ricotta
Ingredients:½ pound (250 grams or about 2 cups) whole wheat farfalle or other pasta
1 tablespoon olive oil
1 pound (900 grams or 2 large) boneless, skinless chicken breast, cut into bite sized pieces
1 onion, diced
4 cloves garlic, minced
½ pound (250 grams or about 1 ½ cups) cremini mushrooms, sliced
¼ cup chicken broth
1 (28 ounce) can diced tomatoes, partially drained but some liquid reserved
2 teaspoons dried parsley
1 teaspoon dried oregano
1½ teaspoons dried basil
1 (3 oz) package baby spinach
1/2 cup low-fat ricotta cheese
Directions:
Bring a large pot of water to a boil. Add salt, and then add the farfalle pasta. Cook until al dente.
Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil. Sprinkle the chicken pieces with salt and pepper and once the oil is hot, add the chicken to the pan. Brown on all sides and then add the onions and cook for a minute or two. Stir in the mushrooms, garlic, and some salt and pepper. Sauté until all vegetables are tender.
Increase the heat to medium high and add the chicken broth. Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), parsley, oregano, basil, and salt & pepper to taste. Bring to a simmer and then reduce heat to medium-low, simmering until the flavours have developed (and chicken has cooked through). Add the spinach and cook until wilted down, about 2-3 minutes. Season to taste.
Drain then add the pasta to the sauce and stir to coat. Take the pan off the heat, stir in the ricotta cheese and serve.
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