Receta Week 8, Vol II, February 19, 2010
Dinners of the Week:
Grilled Lemon Salmon
Turkey Quinoa Chili
Broccoli, Potato, Bacon Frittata
Slow Cooker Saucy Orange Chicken Drumsticks
Vegetarian Pad Thai
Dessert of the Week:
Woolworth’s Fudge Cake
Snack of the Week:
Pumpkin Sesame Seed Snaps
Dinner One: Grilled Lemon Salmon with Sweet Red Pepper Puree
Recipe from Ken Kostick’s $10 Gourmet
Prep Time: 15 min/Total Time: 30 min. Recipe adjusted to serve 4.
Can I Get the Recipe Tip: This combination of citrus and fish combined with a lovely red pepper purée gives you a fuss free restaurant-quality meal. You can use tuna instead of salmon if you prefer. To create a vegetarian delight, replace fish with four large portobello mushrooms.
Ingredients:
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 cup lemon juice
- 4 large salmon steaks
- 2 small red bell pepper, chopped
- 1 cup apple juice
- 4 tablespoon balsamic vinegar
- 2 tablespoon liquid honey
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Directions:
Combine the basil, thyme, and onion powder in a small bowl.
Sprinkle the lemon juice over the salmon. Coat the salmon with the dried ingredients mixture.
Grill salmon on high heat for 4–5 minutes per side. Slice. Combine the remaining ingredients in a blender. Blend or purée until smooth. Serve cold on top of fish.
Dinner Two: Quinoa Turkey Chili
Recipe from Linda of Eating Well Living Thin
Prep Time: 30 min/Total Time: 45 min. Serves 4 plus leftovers.
Can I Get the Recipe Tip: The addition of nutty, nutrient-rich quinoa, not only stretches the meat, in a budget-conscience time but spikes the protein grams, as well. Add that to the zucchini, sweet orange bell pepper, and two kinds of beans and it equals loads of flavor! Filling and hearty, it’s even better as leftovers and it freezes great. Use veggie ground round to make this a vegetarian meal.
Ingredients:
1/3 cup quinoa
2/3 cup water
2 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon sugar
1 orange bell pepper, chopped
1 zucchini, chopped
1 pound (454 grams) ground turkey
1/2 teaspoon cinnamon
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 chipotle pepper in adobo sauce, minced (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can red beans, drained and rinsed
Directions:
In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 15-20 minutes, or until quinoa is tender and all water is absorbed. Set aside.
In a large stockpot heat the olive oil over medium heat. Saute onion and garlic with sugar until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.
Stir in cinnamon, chili powder, cumin, oregano, cocoa powder, chipotle pepper, tomatoes, chicken broth, and beans; simmer for 20 minutes.
Add the quinoa and simmer for an additional 5 minutes.
Dinner Three: Broccoli, Potato and Bacon Frittata
Recipe from Susan of Feasts and Fotos
Prep Time: 30 min/Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: If you don’t have an oven safe skillet and yours has a plastic handle, wrap the handle completely with aluminum foil before putting it into the oven. Omit the bacon to make this meal vegetarian.
Ingredients:
5 whole eggs
3 egg whites
2 tablespoons ricotta cheese
2 tablespoons milk
6 slices of low sodium bacon (or bacon of your choice)
2 cups steamed broccoli, chopped
1 cup sliced mushrooms (optional)
one medium red potato
2 tablespoons parsley, chopped
1 tablespoons parmesano reggiano
salt & pepper
Directions:
Preheat oven to 350 degrees F.
Cut potato in half lengthwise, put in a pot and cover with cold water. Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes. Remove from pot and allow to cool. Slice each potato half (widthwise) into thin half moon shapes.
Steam broccoli until bright green and tender, about 10 minutes, chop.
In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally. Transfer to a paper towel lined plate to drain and cool. Chop into 1 inch wide pieces. Wipe out skillet leaving just a slight residue of bacon fat on the pan. If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes. To the pan add the potato slices, chopped broccoli and bacon. Allow to cook together over a low flame/medium heat, stirring occasionally, for 3-4 minutes.
In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper. Whisk until combined and the ricotta is no longer in clumps. Over a low flame/medium heat, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients. You will slowly stir the mixture for about 1 minute slightly cooking the eggs. Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula.
Continue to cook for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan. The center of the frittata will still be liquidy.
Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy.
Turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color.The frittata will puff up slightly. Remove from the oven and allow to cool.
Dinner Four: Slow Cooker Saucy Orange Chicken Drumsticks
Recipe from Cari of Cari Cooks
Prep Time: 15 min/Total Time: 3 - 6 hours. Serves 4.
Can I Get the Recipe Tip: This is a ridiculously easy slow cooker recipe that you just prep then walk away from. Serve the drumsticks with rice because the sauce is lovely and you can ladle a good couple spoonfuls over top of everything, adding flavour to your rice. Serve these with some extra napkins. Little kids + saucy orange drumsticks = messy fingers. :-)
Ingredients:
8 chicken drumsticks
1 tablespoon kosher salt
1/2 cup frozen orange juice concentrate (no pulp)
zest of one lemon
3 tablespoons honey
1 tablespoon cornstarch
1 teaspoon apple cider vinegar
1 tablespoon Hoisin sauce
Directions:
Place drumsticks in a 4 quart cooker.
In a medium bowl, whisk together remaining ingredients. Pour over drumsticks. Turn the drumsticks to coat and then nestle them down as much as possible in the sauce.
Look on low for 6 hours or high for 3 hours.
Serve with rice and a vegetable.
Dinner Five: Vegetarian Pad Thai
Recipe from Trudy of Veggie Num Num
Prep Time: 20 min/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: So quick and easy, make sure you have all ingredients at hand before you start to cook as it comes together very quickly! For a vegan option simply omit the eggs. If you want, you can also add cooked chicken or shrimp to the dish.
Ingredients:
250g (9 oz) thick rice noodles
250g (9 oz) firm tofu
2 tablespoons flour
1 teaspoon powdered vegetable stock
3 tablespoons peanut or vegetable oil
4 garlic cloves
2 large eggs
¼ cup vegetable stock
3 tablespoons lime juice
1 tablespoon palm sugar (or brown sugar)
2 tablespoons soy sauce
1 teaspoon diced fresh chilli
½ cup roughly chopped roasted unsalted peanuts
2 – 3 cups fresh snow peas or bean sprouts
4 spring onions, trimmed and sliced diagonally
To Serve:
lime wedges
extra chopped peanuts and sliced spring onions to sprinkle on top
Directions:
Prepare the noodles following the packet instructions; rinse thoroughly under cold water (this will stop them from sticking together) and set aside to drain.
Dice the tofu into cubes and lightly dust in the flour and powdered vegetable stock. Fry in 1½ tablespoons of the oil until crisp and golden. Remove from pan and set aside on absorbent paper.
In the same pan fry the beaten eggs (if using) until soft and fluffy; remove from heat and set aside.
Heat the remaining oil in the same pan and fry the garlic until fragrant and soft; add the noodles and toss until coated in oil. Add the vegetable stock, lime juice, palm sugar, tamari or soy sauce and chili.
Toss well and gently mix through all the ingredients without breaking up the noodles too much.
Add the tofu, eggs and peanuts and continue to gently toss the noodles; add the snow peas or bean sprouts and spring onions. Toss further until the snow peas or bean sprouts just begin to cook.
Remove from heat and serve immediately topped with peanuts and fresh spring onions and wedges of lime on the side.
Dessert of the Week: Woolworth’s Fudge Cake
Recipe from Marcy Goldman’s The Best of Better Baking.com
Prep Time: 20 min/ Total Time: 1 hour 15 min plus cooling time. Serves 10.
Can I Get the Recipe Tip: This cake freezes well so if you are worried about too much cake left over, don’t despair! Just wrap well in cellophane and tin foil then throw it in the freezer to be eaten in the next 2 – 3 months.
Ingredients- Cake:
4 ounces unsweetened chocolate, melted
¾ cup (6 ounces) unsalted butter
2 cups firmly packed brown sugar
⅓ cup white sugar
3 eggs
2 teaspoons pure vanilla extract
2 ⅓ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
⅜ teaspoon salt
1 cup sour cream
1 cup boiling water
Ingredients - Fudge Frosting:
3 cups miniature marshmallows
¼ cup (2 ounces) unsalted butter
¾ cup semisweet chocolate chips
1 to 2 cups confectioners’ sugar
¼ cup (2 ounces) cold butter, in small pieces
1 teaspoon pure vanilla extract
light cream, as required
Directions:
Preheat the oven to 350°F. Generously spray a 9- by 13-inch rectangular pan with non-stick cooking spray and place on a large baking sheet lined with parchment paper.
In a double-boiler or in the microwave, on low, melt the chocolate and let it cool. In a mixer bowl or food processor, cream the butter with both sugars. Add the eggs and vanilla and blend until smooth. Fold in the flour, cocoa, baking soda, and salt and mix very slightly. Then fold in the sour cream, boiling water, and melted chocolate. Blend well and make sure no batter is stuck in the well of the mixer bowl. Spoon into the prepared pan.
Bake until the cake springs back when gently pressed, 42 to 52 minutes. For the frosting, in a medium saucepan, slowly melt the marshmallows with ¼ cup of the butter. Remove from the stove and mix until smooth. Let cool for 5 minutes. In a microwave, melt the chocolate chips. Then place both the marshmallow mixture and the melted chocolate in a food processor and blend with the confectioners’ sugar, remaining ¼ cup butter, vanilla, and a little cream to make a thick, glossy frosting (it will seem almost shiny).
Spread on the cooled cake. Let set for 1 to 2 hours, until quite firm.
Snack of the Week: Pumpkin Sesame Seed Snaps
Recipe from Anna Olson’s Fresh
Prep Time: 15 min/Total Time: 45 min. Makes 3 dozen snaps.
Can I Get the Recipe Tip: A flexible silicone mini muffin pan works best so you can easily pop out the snaps. If you don’t have one, line your metal mini muffin tin with paper liners and spoon the batter into them. You can either store the snaps in the paper cups or just peel away the paper after baking.
Ingredients:
1¼ cups sugar
1 cup unsalted pumpkin seeds
¾ cup sesame seeds, lightly toasted
¾ cup all-purpose flour
1/3 cup vegetable oil
1/4 cup pure maple syrup
1 tablespoon finely grated orange zest
1½ tablespoon orange juice
1½ tablespoon lemon juice
Directions:
Preheat the oven to 350°F. Grease a silicone mini muffin tray or individual cups and place on a metal baking tray.
Blend together the sugar, pumpkin seeds, sesame seeds, and flour. In a separate bowl, whisk the oil, maple syrup, orange zest and juice, and lemon juice, to combine then stir the mix into the flour mixture until evenly blended. Spoon a scant teaspoon of batter into the prepared pan and spread it out evenly (wet your fingers with water to press it in).
Bake for 15 to 17 minutes, until the snaps are golden brown and bubbling at the edges. Let them cool completely before popping them out of the muffin tin.
Loved one of this week's recipes or can't wait to try one? Let us know and comment below!