This week’s recipes and shopping list includes…
Slow Cooker Italian Sausage and Tortellini Soup
Simple Turkey Meatballs
Grilled Grey Poupon Mustard Salmon
Breaded Chicken Breasts
Bowties Del Cory
Almond Butter Granola Bars
Chocolate Fridge Cake
Dinner One: Slow Cooker Tortellini Soup
Excerpted from "The Best Family Slow Cooker Recipes," by Donna Marie Pye.
(c) 2003, used by permission from Robert Rose Inc.
Prep Time: 30 min/Total Time: 3 - 10 hours depending on temp setting. Serves 4.
Can I Get the Recipe Tip: This meal freezes well so if you have any leftovers, simply re-heat on a busy night. Use a 3 1/2 – 6 quart cooker.
Ingredients:
1 pound (500 grams) mild or hot Italian sausages, casings removed
1 pound (500 grams) mild or hot Italian sausages, casings removed
1 large onion, chopped
2 carrots, peeled and chopped
4 cups beef or chicken stock
½ teaspoon dried Italian herb seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 71/2 ounce (213 mL) can tomato sauce
1 19 ounce (540 mL) can tomatoes, chopped, with juices
2 cups sliced mushrooms
1 10 ounce (300 gram) package fresh or frozen cheese filled tortellini
1 zucchini, quartered lengthwise and sliced
¼ cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
Directions:
In a large non-stick skillet over medium high heat, cook sausage meat for 8 to 10 minutes, or until browned, stirring up to break meat. With a slotted spoon, transfer to slow cooker stoneware.
Add onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms to slow cooker.
Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours, until vegetables are tender. Meanwhile, cook tortellini according to package directions. Drain. Add tortellini, zucchini and parsley to slow cooker and cook on High for 15 to 20 minutes longer, or until heated through and zucchini is tender.
Spoon into individual bowls and top with grated Parmesan cheese.
Dinner Two: Simple Turkey Meatballs
Recipe used with permission from Carrie of Pure & Yummy.
Prep Time: 15 min/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: Make extra meatballs and freeze them for a later night.
Ingredients:
1 pound (454 grams) lean ground turkey
1/4 cup bread crumbs
3/4 cup grated Parmesan cheese
2 eggs
2 tablespoons milk
Salt and Pepper to taste
1/4 cup olive oil
5 cups tomato sauce
Your choice of pasta for 4 people
Directions:
Cook pasta according to package directions. Drain and place to the side.
In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and parmesan cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
Serve over pasta.
Prep Time: 15 min/Total Time: 3 hours (marinating time) and 30 min.
Serves 4.
Can I Get the Recipe Tip: You can prep this salmon the night before if desired. Use real grade B maple syrup for an extra special dish.
Ingredients:
1/4 cup maple-flavoured or pancake syrup
2 tablespoons Grey Poupon Hearty Spicy Brown Mustard
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper (cayenne)
4 salmon fillets (1 pound total/454 grams)
1 tablespoon oil
Directions:
Mix first 5 ingredients. Refrigerate several hours.
Mix first 5 ingredients. Refrigerate several hours.
Heat grill to medium-high heat. Brush fish with oil.
Grill 4 minutes on each side or until fish flakes easily with fork, brushing frequently with syrup mixture.
Dinner Four: Breaded Chicken Breasts
Excerpted from "American Cookery," by James Beard. (c) 2010, used
by permission from Hachette Books.
Prep Time: 15 min/Total Time: 30 min. Serves 6.
Can I Get the Recipe Tip: Prepare extra chicken breasts to be used for lunchtime. Simply chop and mix with mayonnaise for a sandwich or lay on top of a fresh green salad. For dinner, this chicken pairs well with tiny buttered new potatoes and steamed broccoli.
Ingredients:
6 chicken breasts, boneless
Flour
2 eggs, beaten well with 4 tablespoons cream
Fresh breadcrumbs
6 tablespoons butter
3 tablespoons cooking oil
Salt and freshly ground pepper
Tabasco
Lemon slices
Directions:
Place each chicken breast between two sheets of wax paper. Pound with a meat pounder or the flat side of a cleaver till the fillet is flat and about 3/8 inch thick.
Dredge each fillet in flour, then dip in the beaten egg and cream, and press into the crumbs. Place on individual pieces of wax paper and stack in the refrigerator to set the coating.
Heat the oil and butter – more nay be necessary – in a heavy skillet. When bubbly and hot, place the fillets in the pan, two or three at a time, and brown quickly on both sides. If the fat is hot and the heat is steady and high, the fillets should take about 2 minutes each side.
Season well with salt, pepper and Tabasco. Transfer to a hot platter and garnish with lemon.
Dinner Five: Bowties Del Cory
Prep Time: 15 min/Total Time: 30 min. Serves 4.
Excerpted from "Cooking with Cory," by Cory Parsons. (c) 2010, used
by permission from Whitecap Books.
Can I Get the Recipe Tip: Sun-dried tomatoes packed in oil are best for this recipe as they are ready to use and do not require rehydrating. Specialty delis and import markets often carry snow goat cheese, but if it is difficult to find, any soft goat cheese is an excellent substitute. Use any shape of pasta you desire.
Ingredients:
1 gallon water
2 teaspoons sea salt
1 pound (500 grams) uncooked farfalle (bowtie pasta)
1 tablespoons olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
2 boneless, skinless chicken breasts, cubed
3 ounces (90 grams) sun-dried tomatoes, finely chopped
7 ounces (200 grams) crumbled snow goat cheese
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh parsley
6 slices prosciutto, finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Directions:
Bring a large stockpot with the water to a boil over high heat. Season with 2 teaspoon salt. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.
Place a large saucepan over medium-high heat and add the olive oil, garlic, and shallot.
Cook until softened, about 5 minutes. Add the chicken and cook until opaque, about 10 minutes. Add the sun-dried tomatoes and cook an additional 5 minutes. Combine the cooked pasta with the chicken and stir in the goat cheese, parsley, prosciutto, 1 teaspoon salt, and pepper.
Dessert of the Week: Chocolate Fridge Cake
Prep Time: 30 min/Total Time: 2 hours. Makes 12 bars.
Excerpted from "Mom and Me Cookbook," by Anabel Karmel. (c) 2005,
used by permission from DK Books.
Can I Get the Recipe Tip: This delicious cake will keep for up to 2 weeks in the fridge.
Ingredients:
5 ounces (150 grams) semisweet chocolate
5 ounces (150 grams) milk chocolate
5 ounces (150 grams) honey or light corn syrup
1 ⁄ 2 cup unsalted butter
1⁄2 cup chopped pecans (optional)
1⁄2 cup chopped pecans (optional)
3 ⁄4 cup dried apricots, chopped
8 ounces (250 grams) graham crackers
1 ⁄ 2 cup raisins
Directions:
Use plastic wrap to line an 8-in (20-cm) square pan. Leave extra plastic wrap hanging over the sides.
Break the crackers into pieces with a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)
Melt chocolate, butter, and syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
Remove the bowl from the heat and stir in the broken crackers, apricots, raisins, and pecans (optional).
Spoon the mix into the pan. Level the surface by pressing it down with a potato masher.
Allow to cool, then put the chocolate mixture in the refrigerator for 1 to 2 hours to set.
Turn out the cake and peel off the plastic wrap. Cut the cake into 12 squares and enjoy!
Snack of the Week: Almond Butter Granola Bars
Recipe used with permission from Anja of Anja’s Food 4 Thought.
Prep Time: 10 min/Total Time: 20 min. Makes 4 cups.
Can I Get the Recipe Tip: A 9x9 pan also works well with this recipe. You can also substitute natural peanut butter and peanuts in for the almond butter and almonds.
Ingredients:
1/2 cup almond butter
2 bananas, mashed
1/2 cup whole almonds
1/4 cup dried apricots
1/4 cup dried cherries
1/4 cup raisins
1/4 cup mixed seeds (eg. pumpkin, sunflower... whatever you have at hand)
1 cup rolled oats
Directions:
Preheat oven to 350 degrees F. Line wide loaf tin with parchment paper.
In a small pot heat almond butter and mashed bananas. Stir gently until well combined. Set aside.
In a food processor, coarse chop the almonds, apricots, raisins and cherries. Transfer to a bowl. Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into prepared loaf tin. Bake for 20-25 minutes. Let cool before cutting into bars/squares.
Week 46, Vol II, November 26, 2010
Shopping List By Recipe:
Dinner 1 – Tortellini and Italian Sausage Soup:1 pound (500 grams) mild or hot Italian sausages, casings removed
1 large onion, chopped
2 carrots, peeled and chopped
4 cups beef or chicken stock
½ teaspoon dried Italian herb seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 - 7 1/2 ounce (213 mL) can tomato sauce
1 - 19 ounce (540 mL) can tomatoes, chopped, with juices
2 cups sliced mushrooms
1 - 10 ounce (300 gram) package fresh or frozen cheese filled tortellini
1 zucchini, quartered lengthwise and sliced
¼ cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
Dinner 2 – Simple Turkey Meatballs:
1 pound (454 grams) lean ground turkey
1/4 cup bread crumbs
3/4 cup grated Parmesan cheese
2 eggs
2 tablespoons milk
Salt and Pepper to taste
1/4 cup olive oil
5 cups tomato sauce
Your choice of pasta for 4 people
Dinner 3 – Bowties del Coray:
2 teaspoons sea salt
1 pound (500 grams) uncooked farfalle (bowtie pasta)
1 tablespoons olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
2 boneless, skinless chicken breasts, cubed
3 ounces (90 grams) sun-dried tomatoes, finely chopped
7 ounces (200 grams) crumbled snow goat cheese
1 cup roughly chopped fresh parsley
6 slices prosciutto, finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Dinner 4 – Breaded Chicken Breasts:
6 chicken breasts, boneless
Flour
2 eggs, beaten well with 4 tablespoons cream
Fresh breadcrumbs
6 tablespoons butter
3 tablespoons cooking oil
Salt and freshly ground pepper
Tabasco
Lemon slices
Dinner 5 – Grey Poupon Maple Salmon:
1/4 cup maple-flavoured or pancake syrup
2 tablespoons Grey Poupon Hearty Spicy Brown Mustard
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper (cayenne)
4 salmon fillets (1 pound/454 grams)
1 tablespoon oil
Dessert – Chocolate Fridge Cake:
5 ounces (150 grams) semisweet chocolate
5 ounces (150 grams) milk chocolate
honey or light corn syrup
1 ⁄ 2 cup unsalted butter
1⁄2 cup chopped pecans (optional)
3 ⁄4 cup dried apricots, chopped
8 ounces (250 grams) graham crackers
1 ⁄ 2 cup raisins
Snack – Almond Butter Granola Bars:
1/2 cup almond butter
2 bananas, mashed
1/2 cup whole almonds
1/4 cup dried apricots
1/4 cup dried cherries
1/4 cup raisins
1/4 cup mixed seeds (pumpkin, sunflour,etc)
1 cup rolled oats
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