Receta Can I Get the Recipe? Week 14, Vol I - Oct 2, 2009
Dinners of the Week:
Sweet and Sour Pork Stir Fry with Egg Noodles
Rubbed Steak with Sautéed Mushrooms, Smashed Red Potatoes and Buttered Carrots
Light Fettuccini “Alfredo” with Shrimp and Peas
White Bean and Corn Turkey Chili with Tortilla Chips
Italian Sausage and Broccoli Frittata
Dessert of the Week:
Baked Cinnamon Raisin Apples over Vanilla Ice Cream
Snack of the Week:
Banana Chocolate Chip Cookies with Flax
NOTE: All recipes this week are from Cari of Cari Cooks
Dinner One: Sweet and Sour Pork Stir Fry Over Egg Noodles
Prep Time: 10 min/Total Time: 30 min.Serves 4.
Can I Get the Recipe Tip: Slice pork into thin strips when still slightly frozen. Also, have all of your ingredients sliced and measured ahead of time as this stir fry cooks quickly. *Substitute firm tofu for the pork to make this a vegetarian meal.
Ingredients - Sauce:
- 6 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 ½ teaspoons soy sauce
- 4 tablespoons ketchup
- Ingredients - Stir Fry:
- 3/4 pound (750 grams) pork tenderloin, sliced into thin slices
- 4 cups egg noodles
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small red bell pepper, sliced into thin strips
- 1 small yellow bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1 small head of broccoli, cut into bit sized pieces
- 1 small (7 ounce) package of sugar peas, sliced lengthwise
Directions:
In a small sauce pan, heat sauce ingredients over medium heat until the sugar has melted. Set aside.
Put a large pot of water on to boil for the egg noodles. Cook noodles until just al dente. Drain and set to the side.
Heat 2 tablespoons of vegetable oil in a wok over high heat. Add pork and stir fry until cooked. Remove from wok and set aside.
Quickly drain any juices from wok, return to heat and add 2 more tablespoons of vegetable oil. Once hot, add garlic and stir quickly until fragrant, about 30 seconds, then add vegetables. Continue to stir so vegetables do not burn for about 2 - 3 minutes. The vegetables should be tender crisp. Return pork to the wok and continue to cook 1 minute more. Add sauce and noodles, heat through and serve.
Dinner Two: Rubbed Steaks with Sautéed Mushrooms, Smashed Red Potatoes and Buttered Baby Carrots
Prep Time: 10 min./ Total Time: 30 min. Serves 4
Can I Get the Recipe Tip: To make steaks more economical, buy them in bulk and freeze any unused portions to be used at a later date. Frozen steaks can be kept in the freezer for up to 6 months.
Ingredients - Steak and Rub:
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon dried minced onion
1 teaspoon dried thyme
4 (4 - 6 ounce each) strip loin, tenderloin, or rib eye steaks, about 3 inches thick
Ingredients - Vegetables:
4 small red potatoes, quartered
3 tablespoons butter
1/2 yellow onion, sliced thin
10 large mushrooms, sliced thin
1 clove garlic, minced
2 tablespoons chicken stock
4 tablespoons butter, divided
splash of milk
2 cups baby carrots
salt and pepper to taste
Directions:
Place potatoes in a medium pot with water and boil until tender.
While potatoes are cooking, combine steak rub ingredients. Rub over all sides of the steaks then set to the side.
Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the onions and sauté for 1 minute. Add the mushrooms and garlic. Sauté for 2 - 3 minutes more. Add chicken stock and cook until the stock has evaporated. Remove from heat and cover with foil to keep warm.
Check potatoes and drain once fork tender. Cover and set to the side. Prepare carrots to be steamed or boiled the last 2 minutes of the steaks being cooked.
Place a grill pan over medium high heat. Add 1 tablespoon of vegetable oil and when hot, place steaks in the pan. Cook for 5 minutes per side for medium rare. Remove from pan and let rest, covered with foil.
While steaks are resting, mash potatoes with 2 tablespoons of butter and splash of milk. Season with salt and pepper. Drain carrots and mix with remaining 2 tablespoons of butter. Season with salt and pepper. Serve vegetables alongside steaks with mushrooms spooned over top.
Dinner Three: Easy “Fettuccini Alfredo” with Shrimp and Peas
Prep Time: 15 min/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: To make this recipe even faster, use thawed pre-cooked frozen prawns and add to the sauce at the end of cooking before tossing with the pasta. *Omit shrimp all together to make this a vegetarian meal.
Ingredients:
1 package of fresh fettuccine
1/2 cup butter
2 cups prawns, cleaned and de-veined
1 (8 ounce) package low fat cream cheese
2 cloves garlic, minced fine
2 cups milk, warmed
1 cup grated Parmesan cheese
1 cup frozen peas, thawed
a few twists of fresh ground black pepper
salt to taste
Directions:
Cook fettuccine according to the package directions, drain then set to the side.
Melt butter in a medium, non-stick saucepan over medium heat. Sauté prawns and garlic until just cooked. Take out just the prawns and keep warm on the side.
Add the cream cheese and the milk to the pan. Use a wire whisk to stir and work out the lumps until the sauce is of a smooth consistency.
Stir in Parmesan cheese and the pepper. Taste and add salt. Continue to heat until the sauce is thickened then immediately add the peas then toss the sauce with the pasta. Top with the prawns and serve.
Dinner Four: White Bean and Corn Turkey Chili with Tortilla Chips
Prep Time: 15 min/Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: For those with a milder palate, start with half the amount of spices and add more if needed to individual servings. *Easily turn this recipe into a vegetarian meal by substituting ground veggie round for the turkey.
Ingredients:
1 pound (450 grams) ground turkey
1 yellow onion, chopped fine
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon pepper
1/2 teaspoon salt
2 cans (16 ounces each) white beans, drained and rinsed
1 (14 ounce) can diced tomatoes
1 cup frozen corn, thawed and drained
1 to 1 1/2 cups chicken stock
1/2 cup grated cheddar cheese (for topping)
1/2 cup sour cream (for topping)
4 spring onions, chopped (for topping)
1 small bag corn tortilla chips (for dipping)
Directions:
Use a large pot and heat the vegetable oil over medium heat. Add onion and cook until translucent, about 3 minutes.
Increase heat to medium high and add in ground turkey. Break the meat up as you cook it with a wooden spoon. Add in garlic, cumin, chili powder, salt and pepper. Continue to cook while continuously stirring for five minutes.
Add beans, tomatoes, corn and chicken broth. (You will want to add as much or as little of the chicken stock as you want for your desired thickness of chili). Bring the chili to a boil then reduce heat to a simmer. Stir occasionally. After 10 minutes, taste and add more salt if needed. Serve with cheese, sour cream, onions and tortilla chips.
Dinner Five: Italian Sausage and Broccoli Frittata
Prep Time: 10 min/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: A variety of different cheese, such as Asiago or Monterey Jack, can be used instead of parmesan to create a different flavour. *Omit the sausage and add an extra cup of vegetables to make this a vegetarian meal.
Ingredients:
1 teaspoon vegetable oil
2 large (or 4 small) sausage links, cut into thin disks
1 medium broccoli head, chopped into small pieces (yields 3 cups)
½ yellow onion, diced fine 1 tablespoon water
6 eggs, beaten
1/2 teaspoon dried basil
salt and pepper to taste
1/4 cup grated parmesan cheese
Directions:
In a large skillet (10 inches wide), heat vegetable oil over medium high heat. Add sausage and cook, stirring occasionally, about 10 - 12 minutes. Remove sausage from pan.
Add onion and sauté 2 - 3 minutes until translucent. Add broccoli and water, cover and cook 2 minutes more, stirring once.
Add eggs then season with salt and pepper. Sprinkle cheese on top then reduce heat to medium. Cover and cook about 15 minutes until cooked through. If desired, you can place the skillet under the broiler for a minute to create a browned top. Cut frittata into wedges and serve.
Dessert of the Week: Baked Cinnamon Raisin Apples Over Vanilla Ice Cream
Prep Time: 10 min/ Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: There are a variety of different apples that work well in this recipe. Choose from Golden Delicious, Jonathan, Rome Beauty, Gala, or Jonagold)
Ingredients:
4 apples, cored, peeled and chopped into bite sized pieces
½ cup raisins
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
2 cups vanilla ice cream
¼ cup chopped pecans (optional)
Directions:
Preheat oven to 375 degrees.
In a medium sized bowl, mix together apple pieces, raisins, brown sugar, and cinnamon. Place in a casserole dish. Dot butter on top.
Bake for 20 minutes, mixing once halfway through cooking.
Serve over top of vanilla ice cream with pecans sprinkled on top.
Snack of the Week: Banana Chocolate Chip Cookies with Flax
Prep Time: 15 min/Total Time: 30 min. Makes 36 cookies.
Can I Get the Recipe Tip: Make sure your babanas are really ripe for that extra banana taste. For easier clean up, use parchment paper on your cookie sheets.
Ingredients:
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup ground flax
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup really ripe mashed bananas
2 cups semisweet or milk chocolate chips
Directions:
Preheat oven to 400 degrees F. Sift the flour, baking powder, salt, and baking soda together. Set aside.
In a large bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add in the flour mixture and stir until just combined. Fold in the chocolate chips. Drop by spoonfuls onto cookie sheets.
Bake in preheated oven for 12 to 15 minutes. Cool on a wire rack.
Loved one of this weeks recipes or can't wait to try one? Let us know and add your comments below!