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Receta Can I Get the Recipe? Week 5, Vol I - July 31, 2009
by Cari Snell

Directions:

Roughly chop bell pepper, onion, leek and carrots then use a food processor or chopper until fine. Add grated garlic cloves then set aside.

Season beef with a little of the salt, pepper and nutmeg. Cook in a large skillet over medium heat, breaking it apart while cooking. Once cooked, drain off the fat then remove from the skillet and reserve.

Replace skillet on medium heat and add oil. Once hot, add the vegetables and garlic and cook for 5 minutes. Add the tomato paste, stir a little, then add the 2 cans of diced tomatoes.

Spoon in 1 tablespoon dried basil, 1 tablespoon dried oregano, 2 teaspoon salt, 2 teaspoon sugar, 1/2 teaspoon onion powder and 1 teaspoon sweet paprika powder. Add pepper to taste.

Add reserved meat, stir then simmer over low heat for 30 minutes.

While sauce is simmering, cook 2 cups of macaroni according to package directions. Drain pasta then mix with sauce, heat thoroughly and serve with grated parmesan.

Dinner Two: Turkey Burgers with Yam Fries

Ingredients – Burgers: 1 pound (450 grams) ground turkey

2 tablespoons fine bread crumbs

1 teaspoon Italian Seasoning

1 egg white lightly beaten

¼ cup fresh Italian flat leaf parsley, chopped fine

1 large clove garlic, minced fine

½ teaspoon salt

A few twists of fresh ground black pepper

Ingredients – Super Yam Fries:

3 large yams, washed and cut into French fries

1 teaspoon sea salt

1 teaspoon fresh ground pepper

2 teaspoon paprika

1 tablespoon extra virgin olive oil

Ingredients –Spring Salad:

Small clamshell package or bag of mixed spring greens (reserve some for burger topping)

Pint of grape tomatoes, washed

1 small cucumber, washed and diced

Salad Dressing of your choice

Ingredients - Additional:

4 Whole Wheat Hamburger buns to serve

Hamburger condiments (mustard, relish, ketchup)

1 tomato, sliced thin

1 small red onion, sliced thin

Lettuce from spring greens mix

Directions:

In a large bowl, mix ground turkey, bread crumbs, Italian seasoning, egg white, parsley, garlic, salt, and pepper. Form into 4 patties.

Preheat oven to 425 degrees F.

Toss cut yams in a large bowl with the salt, pepper, paprika and olive oil. Arrange fries on a lightly greased baking sheet in a single layer.

Bake the fries for about 40 minutes, turning occasionally, until browned and cooked through.

While fries are cooking, prepare salad in a large bowl with tomatoes and cucumbers. Set aside.

Preheat grill or skillet for hamburgers on medium heat.

Arrange hamburger buns and toppings on individual plates.

At this point, the yam fries should be approximately 20 minutes away from being done. Cook the turkey patties for approximately 15 - 20 minutes, turning once, until cooked through and reaching an internal temperature of 180 degrees F.

Arrange turkey patties on the buns then add yam fries to the plate and serve with salad and dressing of your choice.

Dinner Three: Prawn Mango and Basil Stir Fry over Jasmine Coconut Rice

Ingredients – Stir Fry:

1 tablespoon grape seed oil

2 tablespoon chopped fresh ginger root

2 cloves garlic, chopped

1/8 teaspoon hot red pepper flakes (*omit if you have kids who don't like spicy foods)

1 lb (450 grams) prawns, peeled and de-veined

1 red bell pepper, diced

1 orange bell pepper, diced

1 large mango, peeled and diced

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

3 green onions, chopped

1 cup fresh basil leaves, shredded

Ingredients – Coconut Rice:

½ teaspoon vegetable oil

2 cups jasmine rice

1 can (14 ounces) coconut milk

2 cups water

½ teaspoon salt

Directions:

Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.

Continue to stir rice occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning). Turn heat to low, place lid askew on pot and continue to cook the rice for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

Turn off the heat but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes or until you are ready to eat. The rice can stay warm this way for up to 1 hour.

To make the stir fry, heat the grape seed oil in a wok over medium heat. Mix in the ginger, garlic, and red pepper flakes. Cook and stir for one minute.

Raise the heat to high. Add red and orange peppers and the prawns and stir-fry for 3 to 4 minutes until prawns are just opaque. Add the mango and cook for another 30 seconds.

Remove from heat, and mix in the soy sauce, sesame oil, green onion and basil leaves.

Serve immediately over coconut rice.

Dinner Four: Roasted Corn, Black Bean and Chicken Quesadilla

Ingredients:

4 tablespoons canola oil, divided

1 medium onion, diced (about 2/3 cup)

6 cloves garlic, minced

2 medium to large chicken breasts, cooked and shredded

1/4 cup water

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 cups black beans

2 cups corn, roasted

4 tablepoons cream cheese

1 cup shredded sharp cheddar or Mexican blend cheese

8 large (burrito sized) flour tortillas

Directions:

Heat 1 tablespoon of the canola oil in a large skillet and once it’s hot, add the onion to saute. As the onion becomes translucent, stir in the garlic and jalapeno, until the garlic is fragrant. Add the next 6 ingredients, bring to a light boil, and then simmer for 5-10 minutes to combine the flavors. Off the heat, stir in the corn and cream cheese.

Heat another large pan or a cast iron skillet over medium-high, and add 1/2 tablespoon oil. Build a quesadilla by layering half the mixture and half the shredded cheese onto a flour tortilla. Top with a second tortilla, and then add to the hot pan. Heat until browned on one side, and then flip and cook until browned on other and cheese has melted. Repeat with remaining quesadilla.

Dinner Five: Penne Primavera

Ingredients:

2 tablespoons olive oil

1 medium onion, finely chopped

1 shallot, minced

2 garlic cloves, minced

1 cup red bell pepper, cut into matchsticks

1 cup mushrooms, sliced

1 cup asparagus, cut into 1 1/2-2 inch pieces

1 cup yellow zucchini, cut into matchsticks

1 pint grape tomatoes, cut in half

3/4 pound (350 grams or 3 cups) penne pasta

1/2 cup white wine

3/4 cup chicken or vegetable broth (or more)

1/2 teaspoon Italian seasoning

salt and pepper

2 tablespoons flour

fresh parsley, minced for topping

Grated parmigiano reggiano (parmesan) cheese for topping

Directions:

Bring a large pot of heavily salted water to boil. Add penne and cook according to the directions and until just al dente and even a tad underdone. This should take about 11-12 minutes. Ideally, you want your pasta to finish cooking in the sauce.

Heat a large skillet over medium heat until hot. Add 2 tablespoons of oil. Add and cook onions until transparent, about 5 minutes. Add minced shallot and garlic cloves, cooking for another minute, watching carefully that they don't burn (turn down or add veggies if this happens).

Add salt, pepper, and Italian seasoning to the onions, garlic and shallots. Add all vegetables except grape tomatoes and bring up to medium high heat, adding a little more olive oil if you need it to sauté the vegetables.

Sauté veggies for two minutes and then add white wine and let white wine reduce for a minute. Add salt and pepper to the veggies.

Take a couple spoonfuls of flour and sprinkle over veggie mixture. Add chicken broth and mix together, letting the sauce thicken. The veggies at this point should still be crisp-tender.

The pasta should be about done when your sauce is completed. Strain pasta (don't rinse it) and add the pasta directly to the sauce, stirring to combine the pasta and sauce together. Let the pasta cook another minute or so in the sauce so it absorbs the flavors and finishes cooking. Add a little more broth if needed. Add grated parmesan cheese to taste, as well as fresh parsley. Taste and adjust seasonings. Enjoy!

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