Receta Week 6, Vol II, February 5, 2010
Dinners of the Week:
Sweet Potato, Corn and Kale Chowder
Asian Turkey Meatballs with Sesame Lime Dipping Sauce
Busiate
Slow Cooker Shredded Beef Tacos
Dessert of the Week:
Banana Split
Snack of the Week:
Jammy Oatmeal Crumb Bars
Dinner One: Fishwiches
Recipe from Cathy of The Dutch Baker’s Daughter
Prep Time: 20 min/Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: For those in your family with milder palates, you can use plain mayonnaise on their fishwiches, omitting the picante and chilli in the mix and serve their coleslaw on the side instead of on the burger.
Ingredients:
1/2 cup shredded Parmesan cheese
1 teaspoon salt-free lemon-pepper seasoning
1 can (16.3 oz) buttermilk biscuits (8 biscuits)
4 large, fresh tilapia fillets
1/4 cup flour, seasoned with salt and pepper
1 egg, beaten
3/4 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons butter
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons hot picanté sauce
1 teaspoon chili powder
1 can (4.5 oz) chopped green chiles, drained
1 1/2 cups shredded cabbage or coleslaw mix
Directions:
Heat oven to 350 degrees F. Spray a large cookie sheet with cooking spray or line with parchment paper.
In small bowl, combine Parmesan cheese and lemon-pepper seasoning. Roll each biscuit in Parmesan mixture to completely coat. If the biscuits are dry and the cheese isn't sticking, try wetting the biscuit just a little with water.) Place 1-inch apart on cookie sheet. Sprinkle any remaining cheese mixture over tops of biscuits. Bake 14 to 17 minutes or until golden.
In a shallow bowl, combine the beaten egg with salt and pepper. Place the panko bread crumbs in another shallow bowl. Dredge each fish fillet first in the egg mixture and then in the panko bread crumbs, making sure to coat each side completely.
Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet until hot, but not smoking. Reduce heat to medium and place 2 fish fillets in the hot skillet. Fry fish for about 3 minutes on each side or until the fillets are brown and the fish flakes easily. Repeat for the remaining 2 fillets.
In small bowl, stir together sour cream, mayonnaise, picanté sauce, chili powder and green chiles. To assemble sandwiches, slice each biscuit in half crosswise. Place 1 fish fillet on bottom half of each biscuit. Top each fish fillet with about 3 tablespoons cabbage and about 2 tablespoons sour cream mixture. Top with remaining biscuit half. Serve immediately.
Dinner Two: Sweet Potato, Corn and Kale ChowderPrep Time: 15 min/Total Time: 30 min. Serves 4 with leftovers.
Can I Get the Recipe Tip: Grapeseed oil is the perfect oil for cooking as it is tasteless and has a high temperature smoking point. In this recipe, yams or other varieties of potatoes can also be used if necessary and spinach can be substituted for the kale. Regular milk can also be used instead of rice milk.
Ingredients:
1 tablespoon grapeseed oil
1 small onion, diced
3 stalks celery, diced
3 carrots, diced
3 medium sweet potatoes, peeled and diced
3 cups corn, fresh or frozen
2 teaspoon dried thyme
2 cups vegetable stock
2 cups rice milk, plus more if needed (or regular milk)
2 tablespoons cashew butter, dissolved in ¼ cup hot water
1 bunch kale, chopped into small pieces
sea salt and freshly ground black pepper
Directions:
In a large pot over medium heat, sauté onion in oil until soft (about 3 minutes). Add celery, carrots, sweet potatoes, corn, thyme, and stock. Simmer 5 minutes. Add enough rice milk to cover the vegetables. Bring to a boil, reduce heat, and simmer until vegetables are soft (about 20 minutes).
Remove from heat and add dissolved cashew butter. Partially purée using a handheld blender. Add kale, return to heat, thin to desired consistency with water or stock, and cook until kale is tender. Season to taste with salt and pepper and serve.
Dinner Three: Asian Turkey Meatballs with Sesame Lime Dipping Sauce
Recipe from Cari of Cari Cooks
Prep Time: 20 min/Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: If you have young children, let them taste the dipping sauce before drizzling over the meatballs. If they’re not a fan of the sauce, leave theirs plain and provide them with the dipping sauce on the side. Use veggie ground round to make this a vegetarian meal.
Ingredients:
- 1/4 cup milk (or almond, soy or rice)
- 1/3 cup processed rice thin crackers (or you could use panko or fine dry bread crumbs)
- 1 1/2 pounds (650 grams) lean ground turkey
- 1 large egg, lightly beaten
- 1 tablespoon finely minced ginger root
- 1/2 teaspoon sea salt (or table)
- 1/2 cup chopped fresh cilantro
- 5 tablespoons soy sauce, divided
- 4 teaspoons sesame oil, divided
- juice from 2 limes (2 tablespoons)
- 2 tablespoons water
- 2 teaspoons honey
- 1 cup rice
- 2 cups sugar peas
Directions:
Preheat oven to 400 degrees F. Begin to cook rice according to package directions.
Place processed rice thin cracker in a large bowl. Cover with rice milk and stir until absorbed.
Add turkey, beaten egg, salt, chopped cilantro, 1 tablespoon of the soy sauce, and 2 teaspoons of the sesame oil.
Mix gently with your hands until combined. Shape into large meatballs (about 3 tablespoons per meatball) and place 1/2 inch apart on a baking sheet.
Place in oven and bake until cooked through, about 15 minutes. Turn a medium pot of water on to boil for the peas.
While meatballs cook, combine lime juice, water, honey and remaining 4 tablespoons soy sauce and remaining 2 teaspoons of oil in a small bowl. Steam peas.
Remove meatballs and place in a serving dish. Whisk sauce to recombine then drizzle 1 tablespoon of sauce over the meatballs. Place remaining dipping sauce in small individual bowls.
Serve meatballs with rice, peas and sauce.
Dinner Four: Busiate
Recipe by Jeff Koehler’s Rice, Pasta, Couscous
Prep Time: 20 min/Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: Add salt to your water only after it has started to boil. Adding salt before boiling can add a bitter taste to your pasta and pit the metal of your pots over time. Never rinse your pasta after cooking or add oil. The leftover starch found on the drained pasta is what makes the sauce “stick”.
Ingredients:
1 1/2 ounces (about 40 – 45) toasted almonds, skins slipped off
1 garlic clove, peeled
8 fresh basil leaves, finely shredded
4 tablespoons extra-virgin olive oil
salt
2 ounces (1/2 cup) freshly grated pecorino cheese
1 pound (454 grams) ripe cherry tomatoes
10 ounces (3 cups) busiate, fusilli lunghi, or bucatini pasta
Directions:
In a mortar, pound the almonds, garlic, basil, 1/2 tablespoon of the oil, and a pinch of salt with a pestle into a gritty paste; or quickly blend them in a food processor. Mix in the remaining 3 1/2 tablespoons of oil.
Transfer to a large bowl and stir in half of the cheese. Without losing any of the juices, quarter half of the tomatoes and add to the bowl; gently crush with the back of a fork. Halve the remaining tomatoes and add to the bowl. Mix well and set aside to allow the flavours to meld while preparing the pasta.
In a pasta pot, bring 4 quarts of water to a boil and add 4 teaspoons of salt. When the water returns to a rolling boil, add the pasta. Boil the pasta, stirring from time to time to keep it from clumping together, until al dente.
Drain but do not rinse, shaking off any water that clings to the pasta.
Return the pasta to the pot. Over very low heat, gradually add the pesto mixture, tossing until thoroughly mixed.
Serve in warm bowls with the remaining cheese on the side.
Dinner Five: Slow Cooker Shredded Beef Tacos
Recipe from Jen of My Kitchen Addiction
Prep Time: 20 min/Total Time: 7 – 8 hours. Serves 4.
Can I Get the Recipe Tip: Prep the beef and sauce the night before and all that’s left is taking it from the fridge to the slow cooker in the morning. If you have picky eaters that don’t like mixed up foods, keep the toppings separate for them to eat on the side.
Ingredients:
1-2 tablespoons extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup beef stock
1 tablespoon tomato paste
1 chipotle pepper in adobo sauce, minced
1/2 large sweet onion, diced
3 cloves garlic, mincedflour tortillas
Favorite taco toppings – lettuce, tomato, onion, avocado, lime, cilantro, etc.
Directions:
Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.
Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.
Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.
Remove the beef from the slow cooker and shred with two forks (if necessary it might be so tender it just falls apart when taken out of the slow cooker). Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
Serve the beef in the flour tortillas, topped with your favorite taco toppings, like fresh lettuce, tomato, onion,
avocado, cilantro, and a squeeze of lime.
Dessert of the Week: Banana Split
Recipe from Max Brenner's Chocolate: A Love Story
Prep Time: 5 min/ Total Time: 15 min. Serves 4.
Can I Get the Recipe Tip: Can’t wait for the sauce to cool? Put the pot on a heat proof material then place in the fridge for a few minutes. Add any other toppings, such as fresh fruit and whipped cream to make this ice cream treat even more special.
Ingredients:
1 stick (1/2 cup) unsalted butter
1 ½ cups sugar
1 teaspoon salt
1 ¼ cups heavy cream
3 ounces (about ½ cup) dark chocolate chips
4 ripe but firm bananas, peeled
8 scoops vanilla ice cream
½ cup macadamia nuts, toasted and chopped (or other nut of your choice)
Directions:
Melt the butter with the sugar and salt in a heavy-bottomed saucepan. Bring to a boil and simmer until the mixture is thick and dark golden brown. Remove from the heat, add the cream, and stir constantly until smooth. Add the chocolate chips and let sit until the chocolate begins to melt, about 1 minute. Stir until the mixture is smooth. Let cool until thickened, about 5 minutes.
Cut each banana in half lengthwise and place in an oblong dish. Add 2 scoops of ice cream to the middle of each, pour the caramel chocolate sauce on top, and sprinkle with the macadamia nuts.
Snack of the Week: Jammy Oatmeal Crumb Bars
Recipe from Sarah of Blue Ridge Baker
Prep Time: 15 min/Total Time: 45 min. Makes an 8x8 pan of bars.
Can I Get the Recipe Tip: Easy and quick to put together, these bars are an excellent lunch or after school snack. Change the kind of fruit spread you use each time you make these so they are a different flavour each time.
Ingredients:
½ cup unsalted butter
½ cup palm sugar (or regular sugar)
¼ teaspoon salt
1 cup unbleached white flour (or any other flour)
1 cup whole old fashioned oats (not quick oats)
1 (9oz) jar fruit spread, any flavour
Directions:
Preheat oven to 350. Line an 8x8 pan with parchment paper.
Cream butter with sugar and salt. Add flour and mix until just combined. Stir in oats. It is okay if the mixture is crumbly.
Press about 2/3 of mixture into prepared pan, firmly and evenly. Place jam in small saucepan and cook over lowest heat until it becomes pourable.
Pour jam over dough layer in pan. Sprinkle remaining dough over jam. Bake for about 30 minutes.
Cool in pan for 30 minutes, then lift out by edges of parchment and cool completely on rack before cutting.
Love one of this weeks recipes or can't wait to try one? Let us know and comment below!