Receta Can I Get the Recipe? Week 12, Vol I - Sept 18, 2009
Vietnamese Rice Paper Rolls
Chicken Spinach Meatballs with Spaghetti
Honey Glazed Pork Chops with Roasted Garlic Cauliflower and Rice Pilaf
Cottage Pie
Grown Up Tuna Noodle Casserole
Dinner One: Vietnamese Rice Paper Rolls with Ginger Mango Dipping Sauce
From Julie Van Rosendal’s Grazing.Serves 4.
Ingredients - Rolls:
- 15 small to medium rice paper rolls
- a handful (about 4 oz) of thin rice vermicelli noodles
- 1 large carrot, peeled and shredded
- 1 tablespoon rice vinegar
- 15 cooked shrimp, peeled and de-veined
- half a large cucumber (or one small), peeled if necessary and cut into thin sticks
- small handful fresh cilantro, mint, or Thai basil leaves, torn up or left whole
- 1/4 cup chopped peanuts or cashews (optional)
- Ingredients – Ginger Mango Dipping Sauce:
- 1/2 cup mango chutney
- 2 tablespoons water
- 2 tablespoons rice wine vinegar
- juice of 1 lime
- a bit of grated fresh ginger
Directions:
Combine all dipping ingredients together in a small bowl. Set aside.
To prepare the filling, place the noodles in a bowl of boiling water and let stand for about 3 minutes (or as the package directs) to soften. Drain well and place in a medium bowl. Add carrot and rice vinegar and toss to combine. Cut the shrimp lengthwise in half.
To assemble the rolls, fill a shallow dish (I use a pie plate) with hot water and lay a clean tea towel over your work surface. Soak one rice paper round at a time in the water for about 10 seconds, until it’s pliable, and lay it on the tea towel. Pat the surface with the edges of the towel to absorb any excess water. Place 2 shrimp halves (cut side up so you can see the pink through the wrapper), a stick of cucumber and some noodles down the middle of the round.
Sprinkle with cilantro and peanuts (if using). Fold over one long side to cover, and then fold up both ends. Roll the whole thing up as tightly as you can without tearing the wrapper. Serve with dipping sauce.
Dinner Two: Chicken Spinach Meatballs with Spaghetti
Ingredients:
1 pound (450 grams) ground chicken
10 ounce box frozen spinach, thawed, drained and chopped*
2 tablespoons fresh basil, chopped
2 large garlic cloves, minced
1/2 medium onion, finely chopped
2 eggs, beaten
1/4 cup plain bread crumbs
1/4 cup Parmesan cheese, shredded
a few pinches of salt
a few pinches of pepper
8 ounces spaghetti
1 jar of your favorite spaghetti sauce
¼ cup grated parmesan cheese
Directions:
Preheat oven to 350 degrees. In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray. Bake at 360 degrees for 25-30 minutes.
*For the spinach: Be sure to thaw completely and then wrap it in a clean dish towel to wring out all the excess moisture before chopping.
While meatballs are cooking, boil spaghetti according to package directions. Drain and toss with warmed spaghetti sauce. Serve with meatballs on top and a little parmesan cheese.
Dinner Three: Honey Glazed Pork Chops with Roasted Garlic Cauliflower and Rice Pilaf
Ingredients – Rice Pilaf:
2 tablespoons olive oil
1/2 small onion, small dice
2 small carrots, small dice
1 small zucchini, small dice
1 cup white basmati rice
1 3/4 cups chicken stock
Ingredients - Roasted Garlic Cauliflower:
1 small head cauliflower, chopped into bite sized pieces
2 tablespoons olive oil
1 large garlic clove, minced
salt and pepper
1/2 cup parmesan cheese, grated
Ingredients - Honey Glazed Pork Chops:
4 (1 inch thick) boneless pork loin chops
salt and pepper
2 tablespoons vegetable oil
4 tablespoons honey
4 tablespoons brown sugar
Directions:
In a large sauté pan, heat olive oil. Add onion, carrot and zucchini and cook until tender. Add rice and stir until well coated with the oil. Add chicken stock, bring to a boil, then reduce heat and simmer for about 30 - 50 minutes, depending on the type of rice used. (Brown rice takes longer).
Preheat oven to 400 degrees F.
Toss cauliflower with olive oil, garlic and 1/4 cup of the parmesan. Place in a small casserole dish then in the oven. Bake for 30 minutes, stir, then add the last 1/4 cup of parmesan on top and bake for 15 minutes more.
Immediately after placing cauliflower in the oven, begin to cook pork chops.
Heat vegetable oil in a large oven proof skillet over medium high heat.
Season pork loin pieces with salt and pepper, then fry to brown both sides, turning only once. (Should take about 12 minutes or so).
While pork is cooking, mix brown sugar and honey in a small saucepan over medium high heat, stirring constantly, until melted and mixed together.
Spoon half of the honey mixture over the pork chops and place in the oven beside the cauliflower. Reduce heat to 250 degrees. After 15 minutes, flip the pork chops over and spoon the remaining honey mixture over top and cook another 15 minutes more.
Serve chops with a generous extra scoop of glaze spooned over top, rice pilaf and roasted garlic cauliflower.
Dinner Four: Cottage Pie
Ingredients:
1 tablespoon vegetable oil
1 large onion chopped
2 medium carrots, chopped
1¼ pounds (560 grams) ground beef
1 (14 ounce) can tomatoes
1 ¼ cups beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tablespoons tomato purée
salt and freshly ground black pepper
3 cloves garlic
1/3 cup Worcestershire sauce
Ingredients - Mash Potato Topping:
1½ pounds (750 grams) potatoes, peeled and chopped
¼ cup butter
¼ cup milk
¼ cup parmesan cheese, grated
Directions:
Preheat the oven to 375 degrees F.
Heat the oil in a large pan. Add the onion, garlic and carrot and cook over a medium heat for 5 minutes until soft.
Add the ground beef and cook for 3 minutes to brown. Drain any excess grease.
Add the tomatoes, purée, beef stock, bay leaf, Worcestershire sauce and thyme.
Cover and simmer for 30 minutes. Season with salt and pepper.
To make the mash potatoes, boil the potatoes until soft. Drain and mash with the butter and milk. Season with salt and pepper.
Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Add the cheese and grill for a few minutes until the cheese melts and forms a crust.
Dinner Five: Grown Up Tuna Noodle Casserole
Ingredients:
8 ounces of wide egg noodles, cooked and drained
3 tablespoons of butter
1 1/2 cups onion, diced
3 cups mushrooms, sliced
3 garlic cloves, minced
1/4 cup white wine
3 tablespoons flour
1 cup clam juice
1/2 cup milk
1/2 cup half and half
2 cups frozen peas
3 tablespoons fresh parsley, chopped
salt and pepper to taste
2 cans of albacore tuna packed in water, drained
Directions:
Heat a large sauté pan to medium high and melt the butter. Add the onions and mushrooms and cook for 8 - 10 minutes or until softened but not browned. Add the garlic and cook an additional minute. Add the wine and cook until it is reduced by half.
Sprinkle the flour over the onion-mushroom mixture and stir to combine with a large spoon. Cook for about 1 minute. Stir in the clam juice and cook for 3 - 5 minutes or until mixture thickens. Stir in the milk and half and half. Cook for an additional 2 - 3 minutes. Add the peas and parsley and season to taste with salt and pepper. Gently stir in the tuna.
In a large bowl, toss the tuna sauce with the noodles. Serve in shallow bowls sprinkled with a little more parsley.
Note - this dish can be made ahead and reheated at dinner time.
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