This week’s recipes and shopping list includes…
Ground Beef and Broccoli Stirfry
Turkey Barley Soup
Smoked Salmon Pasta
Slow Cooker Squash and Black Bean Chili
Chicken Scallops
Cranberry Pecan Pumpkin Muffins
Fudgy Graveyard Brownies
Dinner One: Ground Beef and Broccoli Stir Fry
Recipe used with permission from Jules of Stone Soup
Prep Time: 10 min/Total Time: 20 min. Serves 4.
Can I get the Recipe Tip: Serve this dish with some steamed rice or whole grain noodles for a complete meal.
Ingredients:
1 1/3 pounds (600grams) ground beef
2 heads broccoli, cut into bite sized little trees
2 cloves garlic, peeled & finely sliced
4 tablespoons oyster sauce
1 bunch cilantro, roughly chopped with some stems included
Directions:
Bring a medium saucepan of salted water to the boil. Cook broccoli for 2 minutes and drain.
Meanwhile, heat 2 tablespoons olive oil in a large frying pan and cook beef over a high heat until very brown. Add garlic and cook for another minute.
Add broccoli and sauce and stir through until well heated. Taste and season.
Serve sprinkled with cilantro.
Dinner Two: Turkey Barley Soup
Excerpted from "For the Love of Soup," by Jeannelle Mitchell. (c) 2010, used by permission from Whitecap Books.
Prep Time: 15 min/Total Time: 1 hour. Serves 6-8.
Can I get the Recipe Tip: Turkey breasts are now readily available in your favourite grocery store but you can also substitute chicken for the turkey if you already have some on hand.
Ingredients:
2 tablespoons olive oil or safflower oil
2 leeks, white and light green parts only, cut in half lengthwise and thinly sliced
2 garlic cloves, minced
2 stalks celery, sliced
4 cups low-sodium chicken stock
1 cup water
1 pound (500 grams) bone-in, skinless turkey breast
1/3 cup pearl barley
2 carrots, peeled and sliced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
19 ounces (540 mL) can tomatoes, chopped
2 small zucchini, sliced
2 tablespoons chopped fresh flat-leaf parsley
sea salt and freshly ground pepper
Directions:
In a large saucepan, heat oil over medium heat. Add leeks, garlic, and celery and sauté for 4 minutes.
Add stock, water, turkey breast, barley, carrots, thyme, and Worcestershire sauce and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
Remove turkey breast from the saucepan and place on a cutting board. When cool enough to handle, remove turkey meat from the bones and discard the bones; dice turkey and return it to the saucepan.
Add tomatoes with juice, zucchini, and parsley; simmer for 5 minutes until heated and barley is tender. Season with salt and pepper to taste.
Dinner Three: Smoked Salmon Pasta
Recipe used with permission from Kelly of Evil Shenanigans.
Prep Time: 15 min/Total Time: 30 min. Serves 4.
Can I get the Recipe Tip: You can replace the smoked salmon with leftover poached or baked salmon from a dinner made the day before.
Ingredients:
1 pound fresh linguine
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 cup finely diced red onion
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons fresh chopped dill
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup white wine
3 tablespoons sour cream
6 ounces alder smoked salmon, or any hot smoked salmon, flaked
Directions:
Cook the pasta according to the packaged directions in salted water. Drain and set aside.
Over medium heat melt the butter with the olive oil in a large pot. Once the butter is bubbling add the onion and cook until just soft, about three minutes. Add the garlic, lemon juice, wine, and dill and cook until reduced by half, about 5 minutes. Season with salt and pepper.
Reduce the heat to low and stir in the sour cream and salmon. Cook until heated, about one minute. Add the cooked pasta and toss to coat.
Serve immediately.
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Dinner Four: Slow Cooker Squash and Black Bean Chili
Excerpted from “Everyone Can Cook: Slow Cooker Meals,” by Eric Akis. (c) 2010, used by permission from Whitecap Books.
Prep Time: 15 min/Total Time: 6 hours. Serves 6-8
Can I Get the Recipe Tip: If making this dish with little ones to feed, you may opt to omit the chilli powder and add it to individual bowls for those who can handle the heat. Dress up bowls of this squash chili with sour cream and grated Monterey Jack or cheddar cheese. Instead of squash, you can substitute cubed yam or sweet potato in this recipe
Ingredients:
1 28 ounce (796 mL) can diced tomatoes
1 14 ounce (398 mL) can tomato sauce
1 cup vegetable stock or beer
4 cups peeled, cubed banana or butternut squash
1 19 ounce (540 mL) can black beans, drained, rinsed in cold water and drained again
1 medium onion, diced
1 medium green bell pepper, diced
1 cup fresh or frozen corn kernels
1–2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
hot pepper sauce, to taste
salt and freshly ground black pepper, to taste
3 tablespoons chopped fresh cilantro or sliced green onion
Directions:
Combine the diced tomatoes, tomato sauce, stock or beer, squash, black beans, onion, bell pepper, corn, garlic, chili powder, cumin, oregano and hot pepper sauce in your slow cooker. Cover and cook on the low setting for 6 hours, or until the vegetables are tender. Season the chili with salt and pepper. Sprinkle servings of the stew with cilantro or sliced green onion.
Dinner Five: Chicken Scallops
Excerpted from “You Can Cook,” by Annabel Karmel. (c) 2010, used by permission from DK Publishing
Prep Time: 15 min/Total Time: 30 min. Serves 4.
Can I get the Recipe Tip: Eat this dish straight from the pan while the coating is still tasty and crisp. The scallops are made from flattened chicken breasts, so they cook in just a few minutes. Serve with new potatoes and green beans.
Ingredients:
1⁄2 cup fresh white bread crumbs
1 tablespoon Parmesan cheese, grated
1 tablespoon chopped parsley
2 skinless, boneless chicken breast fillets
salt and pepper
1 egg, beaten
canola oil, for frying
Directions:
For the bread crumbs, whizz together 2 or 3 slices of white bread. Add the Parmesan and parsley.
Cover the chicken breasts with plastic wrap and bash them with a mallet until they are very thin.
Season the chicken with salt and pepper and dip in the beaten egg.
Coat the chicken in the bread crumb mixture.
Heat the oil in a large frying pan. Fry the chicken on medium heat for about 3 minutes on each side until golden and cooked through.
Snack of the Week: Cranberry Pecan Pumpkin Muffins
Recipe used with permission from Phyllis of Sweet Paprika.
Prep Time: 15 min/Total Time: 45 min. Makes 12 muffins.
Can I Get the Recipe Tip: For super tall, full muffins, preheat your oven to 500 degrees then reduce the temperature to the recipes specifications instantly after placing muffin tin in the oven. The initial shock of heat will cause the baking soda to go into over-drive resulting in tall, full muffin tops.
Ingredients:
½ cup dried cranberries
1 1/2 cups flour, sifted
1 teaspoon baking soda
2 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup granulated sugar
¼ cup light brown sugar
½ cup buttermilk
4 tablespoons butter, melted and cooled
1 egg
1 cup canned pumpkin puree
½ chopped pecans
Directions:
Preheat oven to 375 degrees. Plump dried cranberries by covering with hot water for 10 minutes. Drain and set aside. Mix together the flour, baking soda, pumpkin pie spice and salt in a large bowl. Combine white and brown sugar, buttermilk, butter, egg and pumpkin in another large bowl. Whisk until incorporated. Mix in the dry ingredients slowly until well incorporated, but don’t over mix. Fold in pecans and cranberries.
Place medium-sized paper muffin cups into muffin pan. Spoon batter into cups about ½ inch from rims. Bake 20-25 minutes until tops feel firm but spring back to the touch. Remove cups from pan and cool on a wire rack.
Dessert of the Week: Fudgy Graveyard Brownies
Recipe used with permission from Amy of The Picky Palate
Prep Time: 20 min/Total Time: 1 hour. Makes 6 Graveyard Brownies.
Can I get the Recipe Tip: These fabulously fun brownies make a great addition to a classroom or home Halloween party! For variety, you can also use chocolate cake mix instead of brownies.
Ingredients:
1 Brownie Mix, 8×8 size
6 Milano Cookies (for grave)
5 Oreo Cookies, crushed
6 Pumpkin candy corns and 6 normal candy corns
1 Cup melted chocolate for frosting and piping
Directions:
Preheat oven to 350 degrees F. Bake brownies in an 8×8 inch pan lined with foil, sprayed with cooking spray. Let cool completely then cut into 6 rectangles.
Frost with melted chocolate reserving 2 Tablespoons for piping the cookies. Pipe RIP onto the Milano Cookies then press into the back of each brownie. Top with a candy corn pumpkin and candy corn. Sprinkle with crushed Oreos for the “dirt.”
Scroll down to the bottom of this page for this week's shopping list!
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Dinner 1 – Ground Beef and Broccoli Stirfry:
1 1/3 pounds (600grams) ground beef
2 heads broccoli
2 cloves garlic
4 tablespoons oyster sauce
1 bunch cilantro
Plus rice to serve
Dinner 2 – Turkey Barley Soup:
2 tablespoons olive oil or safflower oil
2 leeks, white and light green parts only, cut in half lengthwise and thinly sliced
2 garlic cloves, minced
2 stalks celery, sliced
4 cups low-sodium chicken stock
1 cup water1 pound (500 grams) bone-in, skinless turkey breast
1/3 cup pearl barley
2 carrots, peeled and sliced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
19 ounces (540 mL) can tomatoes, chopped
2 small zucchini, sliced
2 tablespoons chopped fresh flat-leaf parsley
sea salt and freshly ground pepper
Dinner 3 – Smoked Salmon Pasta:
1 pound fresh linguine
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 cup finely diced red onion
1 clove garlic
2 tablespoons lemon juice
2 tablespoons fresh chopped dill
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup white wine
3 tablespoons sour cream
6 ounces alder smoked salmon, or any hot smoked salmon, flaked
Dinner 4 – Slow Coker Squash and Black Bean Chili:
1 28 ounce (796 mL) can diced tomatoes
1 14 ounce (398 mL) can tomato sauce
1 cup vegetable stock or beer
4 cups peeled, cubed banana or butternut squash
1 19 ounce (540 mL) can black beans, drained, rinsed in cold water and drained again
1 medium onion, diced
1 medium green bell pepper, diced
1 cup fresh or frozen corn kernels
1–2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
hot pepper sauce, to taste
salt and freshly ground black pepper, to taste
3 tablespoons chopped fresh cilantro or sliced green onion
Dinner 5 – Chicken Scallops:
3 slices of white bread for bread crumbs
1 tablespoon Parmesan cheese, grated
1 tablespoon chopped parsley
2 skinless, boneless chicken breast fillets
salt and pepper
1 egg
canola oil, for frying
green beans to serve
new potatoes to serve
Dessert – Fudgy Graveyard Brownies:
1 Brownie Mix, 8×8 size
6 Milano Cookies (for grave)
5 Oreo Cookies, crushed
6 Pumpkin candy corns and 6 normal candy corns
1 Cup melted chocolate for frosting and piping
Snack – Cranberry Pecan Pumpkin Muffins:
½ cup dried cranberries
1 1/2 cups flour
Week 42, Vol II, October 29 , 2010
Shopping List By Recipe:
Dinner 1 – Ground Beef and Broccoli Stirfry:
1 1/3 pounds (600grams) ground beef
2 heads broccoli
2 cloves garlic
4 tablespoons oyster sauce
1 bunch cilantro
Plus rice to serve
Dinner 2 – Turkey Barley Soup:
2 tablespoons olive oil or safflower oil
2 leeks, white and light green parts only, cut in half lengthwise and thinly sliced
2 garlic cloves, minced
2 stalks celery, sliced
4 cups low-sodium chicken stock
1 cup water1 pound (500 grams) bone-in, skinless turkey breast
1/3 cup pearl barley
2 carrots, peeled and sliced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
19 ounces (540 mL) can tomatoes, chopped
2 small zucchini, sliced
2 tablespoons chopped fresh flat-leaf parsley
sea salt and freshly ground pepper
Dinner 3 – Smoked Salmon Pasta:
1 pound fresh linguine
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 cup finely diced red onion
1 clove garlic
2 tablespoons lemon juice
2 tablespoons fresh chopped dill
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup white wine
3 tablespoons sour cream
6 ounces alder smoked salmon, or any hot smoked salmon, flaked
Dinner 4 – Slow Coker Squash and Black Bean Chili:
1 28 ounce (796 mL) can diced tomatoes
1 14 ounce (398 mL) can tomato sauce
1 cup vegetable stock or beer
4 cups peeled, cubed banana or butternut squash
1 19 ounce (540 mL) can black beans, drained, rinsed in cold water and drained again
1 medium onion, diced
1 medium green bell pepper, diced
1 cup fresh or frozen corn kernels
1–2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
hot pepper sauce, to taste
salt and freshly ground black pepper, to taste
3 tablespoons chopped fresh cilantro or sliced green onion
Dinner 5 – Chicken Scallops:
3 slices of white bread for bread crumbs
1 tablespoon Parmesan cheese, grated
1 tablespoon chopped parsley
2 skinless, boneless chicken breast fillets
salt and pepper
1 egg
canola oil, for frying
green beans to serve
new potatoes to serve
Dessert – Fudgy Graveyard Brownies:
1 Brownie Mix, 8×8 size
6 Milano Cookies (for grave)
5 Oreo Cookies, crushed
6 Pumpkin candy corns and 6 normal candy corns
1 Cup melted chocolate for frosting and piping
Snack – Cranberry Pecan Pumpkin Muffins:
½ cup dried cranberries
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup granulated sugar
¼ cup light brown sugar
½ cup buttermilk
4 tablespoons butter
1 egg
1 cup canned pumpkin puree
½ chopped pecans
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