Receta Can I Get the Recipe? Week 8, Vol I - August 21, 2009
Shepherd’s Pie
- Cauliflower Mac and Cheese
- Chicken with a Mustard Sherry Cream
- Soft Taco Stack
- Grilled Salmon with Corn Avocado Salsa and Roasted Potato Disks
- Dinner One: Shepherd’s Pie
- Ingredients – Potato Topping:
- 6 large potatoes, peeled and cut into thirds
- 1/4 cup of milk
- 3 tablespoons sour cream
- 3 tablespoons butter
- 1/2 cup extra sharp cheddar cheese, grated
- sea salt and fresh cracked pepper
- chives, chopped for garnish
- Ingredients – Meat Filling and Sauce:
- 1 teaspoon olive oil
- 1/2 sweet yellow onion, diced
- 2 large carrots, diced
- 2 stalks of celery, diced
- 2 cloves of garlic, minced
- 1 1/2 pounds (700 grams) of lean ground beef
- 2 teaspoons Worcestershire sauce
- 1 cup frozen peas, thawed
- 2 teaspoons dried thyme
- sea salt and freshly cracked black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cup beef broth
Directions:
Boil a large pot of water. Peel the potatoes and cut into thirds. Boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and place back into the pan. Add the milk, sour cream, butter, cheddar cheese, sea salt and freshly cracked black pepper then mash with a masher or blend with a mixer until creamy and smooth. Cover with a lid and set aside.
While the potatoes are cooking, preheat the oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery then cook until tender, about 4-5 minutes. Add the lean ground beef and cook thoroughly. Add the thyme, salt, pepper and Worcestershire sauce.
Once the beef is done cooking, mix the peas into the mixture until well combined. Pour the beef filling into a large baking dish and set aside. In the same skillet over medium heat, add the 2 tablespoons of Irish butter and 2 tablespoons of flour. Mix thoroughly then slowly add the beef broth. Season with sea salt and pepper.
Pour the sauce over the beef mixture and mix thoroughly. Top the beef and vegetable mixture with the mashed potatoes. Bake for 30 minutes. Let cool for a few minutes before serving. Top with chopped chives.
Dinner Two: Cauliflower Mac and Cheese
Ingredients:
1 head orange cauliflower (white can be substituted)
1/2 pound (400 grams or 2 cups) small pasta such as gemelli, elbows, or shells
2 tablespoons butter
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon butter
Directions:
Preheat oven to 350 degrees F. Lightly grease a 9-inch glass or ceramic baking dish with cooking spray.
Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.
Cook pasta according to directions until al dente.
For the sauce, melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.
For the buttered breadcrumbs, melt 1 tablespoon butter in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.
Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edge.
Dinner Three: Chicken with a Mustard Sherry Cream Served Over Egg Noodles with Roasted Carrots
Ingredients:
1 bunch (equal to about 1 pound) fresh carrots
olive oil for roasting
salt and pepper
2 large boneless, skinless chicken breasts, split
1 tablespoon olive oil
salt, pepper, paprika for seasoning
4 cloves garlic
2 tablespoon butter
1/3 cup dry sherry
3 tablespoon Dijon-style mustard
1/2 cup heavy cream
4 cups egg noodles
Directions:
To roast fresh carrots: Preheat the oven to 400°F. Peel carrots and cut them crosswise into 2-inch pieces
Cut the thickest portions in half again, lengthwise. Place them in a bowl, season with salt and pepper, drizzle with a bit of olive oil and toss to coat. Arrange them in a single layer on a baking sheet and roast for 20 minutes, or until tender, slightly wrinkled and caramelized.
Begin a large pot of water to boil for the egg noodles.
Pound the chicken cutlets to 1/2-inch thickness. Brush with olive oil, season with salt, pepper and paprika.
Melt butter in a large pan over medium heat. Add the chicken and cook for 3 to 4 minutes per side until lightly browned and no longer pink in the center. Transfer to a plate and keep warm.
Salt boiling water and add egg noodles.
Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom. Allow to simmer for about 2 minutes, the whisk in the mustard and blend well. Slowly whisk in the cream and continue stirring until the sauce is hot and slightly thickened, 1 or 2 minutes.
Drain egg noodles and plate. Top with the chicken and the sauce, add carrots to the side and serve.
Dinner Four: Soft Taco Stack
Ingredients - Stack:
2 teaspoons vegetable oil
1 pound (450 grams) ground lean beef, turkey or chicken
1 recipe taco seasoning (below)
1 cup diced onion
1 clove garlic, minced
1 (14 ounce) can Mexican tomatoes (tomatoes with chilis), drained
3/4 cup water
6 corn tortillas
2 cups shredded cheddar cheese
1 cup shredded jack cheese
½ cup sour cream (to serve)
Ingredients - *Taco Seasoning:
1/2 teaspoon dried oregano
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 1/2 teaspoons cornstarch
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons kosher salt (or 1 teaspoon table salt)
1/2 teaspoon black pepper
1 teaspoon cayenne pepper, or less to taste (*omit if you don’t like spicy foods)
1/2 teaspoon paprika
*or use 1 package premade taco seasoning
Directions:
Heat a large skillet over medium heat. Add the oil and wait for it to heat to a shimmer. Add the onion and cook for three minutes, until softened, then add the garlic. Cook for one minute.
Add the ground meat and allow to cook through. While it cooks mix the taco seasoning.
Once the meat is cooked through drain off any excess fat then add the taco seasoning, tomatoes, and water.
Stir well and allow to simmer for ten minutes or until the water has mostly evaporated and the meat is coated in a thick sauce.
Divide the meat into thirds. Place the first third on the bottom of your slow-cooker insert. Lay three corn tortillas over the meat, then half of the shredded cheeses. Repeat this process until the complete.
At this point you can refrigerate until ready to use, or place directly into your slow cooker and cook on low for four hours. Alternatively, cook in a casserole dish at 350 degrees F for 30 -40 minutes. Serve with sour cream.
Dinner Five: Grilled Salmon with a Corn Avocado Salsa Served over Roasted Potato Disks
Ingredients - Salmon and Potatoes:
4 large new potatoes (red or white), sliced thin, about 1/4 inch or 3 cm thick
3 tablespoons extra virgin olive oil
salt and pepper
4 (6 ounce) wild salmon fillets, bones and skin removed, about 1 inch thick
1 tablespoon extra virgin olive oil
salt and pepper
Ingredients - Salsa:
2 cups frozen corn, thawed
2 large ripe avocados - peeled, pitted, and cubed
1 pint grape tomatoes, halved
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon red pepper flakes (*omit if you don’t like spicy foods)
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 tablespoons olive oil
1/4 cup fresh lime juice
salt and black pepper to taste
Directions:
Preheat oven to 425 degrees F.
Toss potato disks with olive oil then sprinkle on salt and pepper. Roast in the oven on a baking sheet for 30 minutes, flipping after 20 minutes.
Place kernels in a medium bowl. Stir in avocados, tomatoes, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Preheat grill to medium low. When potatoes are 8 minutes from being finished, brush salmon with olive oil and season with salt and pepper then grill salmon until just cooked, about 3 - 4 minutes per side.
Remove potatoes and plate. Place salmon on top of the potatoes then add the salsa on top. Serve.
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