Week 10, Vol II, March 5, 2010

This weeks recipes and shopping list includes…

Dinners of the Week:
Slow Cooker Old Fashioned Beef Stew
Angel Hair Conditioner Pasta
Salmon Burgers with Yam Fries
Clean Out the Fridge Pork
One Pot Roast Chicken with Root Vegetables

Dessert of the Week:
The Sisterhood’s Cherry Squares

Snack of the Week:
Berry Muffins

Dinner One: Slow Cooker Old Fashioned Beef Stew

Recipe from Diane Phillip's Best Slow Cooker Cookbook Ever
Prep Time: 30 min/Total Time: 6 - 8 hours. Recipe adjusted to serve 4.
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Can I Get the Recipe Tip: You can double this recipe easily for a larger crowd just make sure to use a large sized slow cooker insert (5 – 7 quarts) and cook for 8 hours on low.

Ingredients:
3 medium Yukon gold or red potatoes, quartered
2 medium carrots, cut into 1-inch lengths
1 large onion, quartered
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 to 1 1/2 pounds beef chuck, fat trimmed and cut into 1-inch pieces
1 tablespoons olive oil
3/4 cups beef broth
1 teaspoon dried thyme leaves
1 cup frozen petite peas, defrosted
1 cup frozen corn, defrosted

Directions:
Combine the potatoes, carrots, onions, 1/2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper in the insert of a 4- to 6-quart slow cooker, and toss the vegetables to distribute the seasonings.

Add the remaining 1 teaspoons salt, remaining 1/2 teaspoon pepper, and the flour to a large plastic bag and stir to combine. Add the meat to the flour, toss to coat, and shake off any excess flour.

Heat the oil in a large skillet over high heat. Add the meat and brown on all sides transfer the browned meat to the slow cooker.

Deglaze the skillet with the broth and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert and add the thyme. Cover and cook on low for 6 - 7 hours, until the meat is tender.

Add the peas and corn and cook for an additional 1 hour. Season to taste with salt and pepper.

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Dinner Two: Angel Hair Conditioner Pasta

Recipe from Pierre Lamielle's Kitchen Scraps
Prep Time: 10 min/Total Time: 20 min. Serves 4.
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Can I Get the Recipe Tip: There are many variations you can make to this pasta if you desire a bit of pizzazz. Just add any one of the following at the end of the recipe: Lemon zest, thin slices of sun-dried tomatoes, a pinch of saffron added to the yogurt, thin strips of prosciutto, or for something different, fresh arugula.

Ingredients:
salt for the pasta water
1⁄2 pound (250 grams) dried vermicelli pasta
1 cup Greek yogurt
1 clove garlic, grated
1 tablespoon olive oil
1⁄2 cup grated Asiago
1 tablespoon lemon juice
salt
loads of fresh-cracked pepper

Directions:
Make sure you have all your ingredients in place before you cook the pasta, because you will need to work quickly once the pasta is drained.

Bring a pot of water to a boil, using lots of water so the pasta doesn’t get tangled up—you want to avoid a bad hair day. Salt it heavily. Cook the pasta, and taste for doneness after 4 minutes. If it isn’t al dente, check frequently until it is.

Drain the pasta in a colander, setting aside some of the cooking water. Get the pasta right back into the same pot.

Return the pot to the same element, but turn it off. (The remaining heat will cook everything through.) Now quickly add the yogurt, garlic, and olive oil, tossing gently until the hair is evenly coated and luxurious. Add some of the cooking water if you think the sauce needs it. Finally, toss in the Asiago and lemon juice (plus any of the treatment options if desired), and stir just until the cheese is incorporated and starting to melt. Salt if needed. Get a big tong full of hair into a big bowl, then top with loads of fresh cracked pepper.

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Dinner Three: Salmon Burgers with Yam Fries

Recipe from Cari of Cari Cooks
Prep Time: 15 min/Total Time: 45 min. Serves 4.
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Can I Get the Recipe Tip: If you have members of your family that are gluten intolerant, no worries. Substitute processed rice crackers or cooked quinoa for the breadcrumbs and serve on top of a salad.

Ingredients:
1 can (150 grams or 5.3 ounces) skinless, boneless salmon, drained
1 egg, slightly beaten
1/2 small onion, chopped
¼ cup thick barbeque sauce
1 cup course breadcrumbs
4 whole wheat buns
desired burger toppings (lettuce, tomato, red onion, cheese slices)
4 medium yams, cut into fries
2 tablespoons vegetable oil
sea salt

Directions:
Preheat oven to 400 degrees F. Toss yam fries with vegetable oil and spread out on 2 lightly oiled baking sheets. Sprinkle yam fries generously with sea salt. Bake fries for 30 minutes, making sure to flip the fries every 10 minutes.

Meanwhile, in a food processor, combine salmon, egg, onion, BBQ sauce and bread crumbs. Pulse until mixture is well combined and smooth.

Divide mixture into 4 and make 4 patties.

Cook burgers on a slightly oiled BBQ grill over medium heat for 4 - 5 minutes per side. (If weather doesn't permit you to use the BBQ, use the oven: Remove fries and turn oven on to Broil. Place a broiler pan about 4 to 5 inches from heat, and cooking the salmon patties for 8 - 10 minutes, flipping the burgers halfway through. While prepping burgers, turn heat of oven off and place yam fries in to reheat.)

Serve salmon patties on whole wheat buns with desired toppings and yam fries.

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Dinner Four: Clean Out the Fridge Pork

Recipe from Hannah of Sherbet Blossom
Prep Time: 15 min/Total Time: 30 min. Serves 4.
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Can I Get the Recipe Tip: Use whatever vegetables in the fridge that you need to use up for this meal. Not a fan of polenta? Serve the pork with egg noodles or rice instead!

Ingredients:
1 1/2 pounds (750 grams) pork tenderloin, sliced into 3/4 inch thick pieces and slightly flattened with mallet
1 tablespoon olive oil
1 smallish white onion
1 small bunch kale
2 tablespoon red wine vinegar
1/2 cup chicken broth
salt and pepper
2 cups cooked polenta (or cooked rice)
grated Parmesan for serving

Directions:
Prep polenta or rice according to package directions.

Season pork tenderloin with salt and pepper. Cook on skillet over medium high heat with 1 teaspoon olive oil until browned and yummy looking. Remove from heat and keep warm.

Add remaining oil to skillet with onions, kale and chopped red pepper. Cook for 5-6 minutes and then add vinegar and chicken broth.

Cook at a high temperature until liquid is almost gone. Serve with polenta and parmesan.

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Dinner Five: One Pot Roast Chicken with Root Vegetables

Recipe from Damion of  The Urban Spork
Prep Time: 20 min/Total Time: 1 hour 50 min. Serves 4.
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Can I Get the Recipe Tip: A chicken roast is actually quite an easy item to cook it just takes a bit of planning. Most of the time involved in making this dish is cook time and rest time…the prep is actually quite simple.

Ingredients:
one 4 to 4 1/2 pound chicken
kosher salt and freshly ground pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
2 large leeks
3 rutabagas
2 turnips
4 medium carrots – peeled, trimmed, and cut in half
1 small yellow onion – trimmed, leaving root end intact, and cut into quarters
8 small red-skinned potatoes
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature

Directions:
Preheat the oven to 475°F.

Remove the neck and innards if they are still in the cavity of the chicken. Using a pairing knife, cut out the wishbone from the chicken – this will make it easier to carve the chicken. Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme – massage the inside of the bird to infuse it with the flavours. Truss the chicken.

Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Trim the root ends, cutting around them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root ends. Rinse the leeks well under warm water.

Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4 inch wedges. Repeat with the turnips, cutting the wedges to match the size of the rutabagas.

Combine all of the vegetables, the remaining garlic cloves and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil all over the chicken. Season generously with salt and pepper.

Make a nest in the center of the vegetables and nestle the chicken in it. Cut the butter into 4 or 5 pieces and place over the chicken breast.

Put the chicken in the oven and roast for 25 minutes. Reduce the heat to 400°F and roast for an additional 45 minutes, or until the temperature registers 160°F in the meatiest portions of the bird (the thighs, and under the breast where the thigh meets the breast) – the juices should be clear. If necessary return the bird to the oven for more roasting; check every 5 minutes.

Transfer the chicken to a carving board and let rest for 20 minutes. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables, and serve.

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Dessert of the Week: The Sisterhood’s Cherry Squares

Recipe from Marcy Goldman’s A Treasury of Jewish Holiday Baking
Prep Time: 10 min/ Total Time: 45 min. Makes 12 squares.
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Can I Get the Recipe Tip: You can choose any type of pie or fruit filling for this recipe so tailor it to your family’s tastes. This lovely dessert is simple enough for a week night dessert but delicious enough to serve with ice cream for dinner guests.

Ingredients:
1 cup sugar
¾ cup vegetable oil
½ cup fresh orange juice
2 eggs
2 teaspoons vanilla extract
¼ teaspoon lemon oil or extract (optional)
2 cups all-purpose flour
¼ teaspoon salt
1½ teaspoons baking powder
1 (19-ounce) can cherry pie filling

Directions:
Preheat the oven to 350°F. Lightly grease a 9- by 13- inch baking pan.

In a bowl, blend the sugar with the oil, then add the orange juice, eggs, vanilla and lemon extracts. Fold or mix in the flour, salt, and baking powder to make a smooth, thick batter.

Spread half the batter in the pan, then spread on the cherry filling.

Cover with the remaining batter. Bake until the top is lightly browned, 25 to 35 minutes.

Cool well in the pan, then cut into squares and serve.

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Snack of the Week: Berry Muffins

Recipe from Kelly Rudnicki’s Food Allergy Mama's Baking Book
Prep Time: 15 min/Total Time: 35 min. Makes 12 muffins.
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Can I Get the Recipe Tip: Try different berries in this recipe depending on what’s in season or what we’re in the mood for. Frozen berries work great too, and there’s no need to defrost them.

Ingredients:
2 cups unbleached all-purpose flour
2⁄3 cup granulated sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup soy or rice milk
1⁄4 cup vegetable oil or melted dairy-free margarine
1⁄2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon water
1⁄2 teaspoon vanilla extract
1 cup fresh or frozen berries (e.g., blueberries, raspberries)
granulated sugar, for sprinkling

Directions:
Preheat oven to 400ºF, and spray a 12-cup muffin pan with dairy-free baking spray.

In a medium bowl, combine the flour, sugar, baking powder, and salt with a wire whisk. In another medium bowl, combine the soy milk, vegetable oil or melted margarine, lemon zest, lemon juice, water, and vanilla with a spatula. Add the flour mixture to the soy milk mixture, and stir with a rubber spatula just until combined.

Lightly fold in the berries with a rubber spatula. Divide the batter evenly among 12 prepared muffin cups. Sprinkle the tops with granulated sugar, and bake for 20 minutes, or until an inserted cake tester comes out clean.

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