Week 10, Vol III, April 9, 2011


This week's recipes include...
One Pot Coconut Chicken Curry
Taco Soup
Parchment Paper Baked Fish
Slow Cooker Layered Cheese Ravioli
Brown Sugar and Honey Glazed Ribs
Kale Chips
Stone Fruit Yogurt Cake with Cornmeal and Walnut Streusel

Dinner One: One Pot Coconut Chicken Curry
Excerpted from Time For Dinner by Pilar Guzman, © 2010 used with permission from Chronicle Books. Reprinted with permission. All rights reserved.
Prep Time: 25 minutes/Total time: 30 minutes. Serves 4.

Can I Get the Recipe Tip: Madras curry powder is a nice starter curry for kids—it’s mild but still has a good range of flavors. You can also substitute firm white fish chunks for the chicken if desired. Just reduce the cooking time of the fish to 5 minutes instead of 10.

Ingredients:
1 pound (454 grams) chicken tenders
salt
3 tablespoons vegetable oil
1 small onion, peeled and chopped
1 garlic clove, peeled
1 tablespoon grated fresh ginger
2 tablespoons madras curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup chicken broth
1 cup coconut milk
1 large Granny Smith apple, cut into small chunks

assorted toppings
roasted cashews or peanuts
fresh mango chunks
toasted coconut
chopped scallions
raisins

Directions:
Season the chicken with the salt; set aside. Over medium-high heat, warm the oil in a wide, shallow saucepan or small Dutch oven.

Sauté the onion, garlic, and ginger for 2 minutes. Add the curry powder, coriander, and cumin and cook, stirring, until fragrant, another minute or two.

Add the broth and coconut milk and simmer for 10 minutes to thicken. Add the chicken and apple and cook for an additional 10 minutes or until cooked through. Serve with rice and whatever toppings you like.
 
Dinner Two: Taco Soup
Recipe used with permission from Rebecca of Ezra Pound Cake
Prep Time: 10 minutes/Total time: 40 minutes. Serves 4.

Can I Get the Recipe Tip: Use whatever beans you have in the pantry. Add another can of tomatoes, or finish it with some fresh jalapeno slices or grated habanero cheddar.

Ingredients:
2 pounds ground beef
1 to 2 diced onions

1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (10-ounce) can diced tomatoes with green chilies
2 (15-ounce) cans black beans
1 (16-ounce) can pinto beans
1 (15 1/4-ounce) can whole kernel corn, drained
2 (4 1/2-ounce) cans chopped green chiles
1 (1-ounce) envelope taco seasoning
1 (1-ounce) envelope ranch salad dressing and seasoning mix

Garnishes: Corn chips, cheese, sour cream, green onions

Directions:Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.

In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.

If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.

Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Dinner Three: Parchment Paper Baked Fish
Excerpted from Simply Sugar & Gluten Free by Amy Green © 2010 used with permission from Ulysses Press. Reprinted with permission. All rights reserved.
Prep Time: 10 minutes/Total time: 20 minutes. Recipe adjusted to serve 4.

Can I Get the Recipe Tip: This fun dish is a delight to kids. They get to their own "present" at the table and the fish is simply delicious. Serve with steamed seasonal vegetables. The general rule for cooking fish is 10 minutes per inch thickness.

Ingredients:
4 (6 ounce) fish fillets, such as salmon or halibut
2 tablespoons unsalted butter, melted
kosher salt and freshly ground pepper
2 tablespoons chopped fresh flat leaf parsley
2 tablespoona finely chopped shallots
8 thin lemon slices

Directions:
Preheat oven to 450 degrees F. Cut 2 pieces of parchment paper about 6 inches longer than the fish fillets. Fold each piece of parchment in half and cut into a heart shape. Open up the hearts. Place each fillet on one side of a heart and brush it with the melted butter. Season lightly with salt and pepper, then sprinkle with the parsley and shallots. Top each fillet with 2 lemon slices.

To seal the parchment paper by crimping the edges, fold the paper over so it covers the fish. Start at the top of the heart and carefully fold the edges closed, overlapping as you go so that the steam can't get out as the fish cooks. When you reach the bottom of the heart, fold the point under so that it stays in place. Bake for 5 - 8 minutes, until the paper is puffed and brown. If your fillets are very thin, bake them for a shorter time. If you have very thick pieces of fish, you'll need to bake them longer.

If for some reason your paper doesn't brown and you want a dramatic presentation, pop the parchment-wrapped fillets under the broiler for a few seconds. Don't walk away from the oven though, or the fish will overcook and you'll ruin your dinner. Serve immediately, with the fish in the paper. Cut the paper open with kitchen shears at the table for dramatic presentation.
 
Dinner Four: Slow Cooker Layered Cheese Ravioli
Excerpted from Canada's Slow Cooker Winners by Donna-Marie Pye © 2010 used with permission from Robert Rose. http://www.robertrose.com/. Reprinted with permission. All rights reserved.
Prep Time: 30 minutes/Total time: 5 - 6 hours. Serves 8-10.

Can I Get the Recipe Tip: The size of the ravioli will vary depending on the brand, but don’t worry, it doesn’t really matter: with smaller ravioli, the layers will be more pasta than cheese; with larger ones, the dish will be cheesier. Freeze leftovers for dinner for a night you have no time to cook.

Ingredients - Pasta Sauce:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, shredded
1 tsp dried Italian seasoning
1 jar (28 oz/796 mL) tomato pasta sauce
1 can (28 oz/796 mL) diced tomatoes with juice

Ingredients - Ravioli Lasagna:
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
2 tbsp freshly grated Parmesan cheese
1 jar (14 oz/398 mL) sliced roasted red peppers, drained
1 package (2 lbs/1 kg) fresh cheese ravioli

Directions:

Sauce: In a large nonstick skillet, heat oil over medium-high heat. Sauté onion for 4 to 6 minutes or until tender and translucent. Add garlic, carrot and Italian seasoning; sauté for 1 to 2 minutes or until fragrant. Stir in pasta sauce and tomatoes with juice; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until slightly thickened. Remove from heat.

Lasagna: In a large bowl, combine provolone, mozzarella and Parmesan. Set aside.

Spread 1 cup of the pasta sauce evenly over bottom of prepared slow cooker stoneware. Spread one-third of the ravioli evenly over sauce. Spread one-third of the red peppers evenly over ravioli. Top with one-third of the remaining sauce and sprinkle with one-third of the cheese mixture. Repeat layers two more times with the ravioli, red peppers, sauce, then cheese.

Cover and cook on Low for 4 to 5 hours or until bubbling. Remove stoneware from slow cooker and let stand for 10 minutes before serving.

















Dinner Five: Brown Sugar and Honey Glazed Ribs
Recipe used with permission from Cari of Cari Cooks
Prep Time: 5 minutes/Total time: minutes. Serves 4.

Can I Get the Recipe Tip: These are the easiest to make, most delicious ribs you will ever eat. Simply prep your ribs then throw in the oven for the day.

Ingredients:
3 - 4 pounds pork ribs
salt
pepper
1/2 cup brown sugar
1/2 cup honey

Directions:
Preheat oven to 250 degrees F.

Place racks of ribs on individual pieces of foil that are large enough to wrap up the racks of ribs into packages.

Season ribs generously with salt and pepper. Drizzle on honey then sprinkle with brown sugar. Wrap and seal each of the ribs in their foil packages.

Cook 4 - 5 hours, Remove ribs from foil, cut into servings and enjoy.

Snack: Kale Chips
Excerpted from The Cleaner Plate Club by Beth Bader and Ali Benjamin © 2010 used with permission from Storey Publishing. Reprinted with permission. All rights reserved.
Prep Time: minutes/Total time: minutes. Serves 4.

Can I Get the Recipe Tip: Try this recipe with a little vinegar, tahini paste, or any other flavour you find appealing.

Ingredients:
large bunch of kale, stems removed and torn into chip sized pieces
olive oil
salt

Directions:
Preheat oven to 350 degrees F. Place kale pieces on a tray that’s been lightly coated with olive oil.

Sprinkle with salt (if you sprinkle with salt while the leaves are still wet, the salt just melts right into the leaves.) Place in oven until crispy, about 10 minutes.

Dessert: Stone Fruit Yogurt Cake with Cornmeal and Walnut Streusel
Excerpted from DIY Delicious by Vanessa Barrington © 2010 used with permission from Chronicle Books. Reprinted with permission. All rights reserved.
Prep Time: 30 minutes/Total time: 1 hour 15 minutes. Serves 8-10.

Can I Get the Recipe Tip: Wrap any leftovers well and store at room temperature for up to 2 days. The cake will keep, refrigerated, for 1 week, or may be frozen for 1 month, if wrapped well, whole or in pieces.

Ingredients:
1½ cups unbleached all-purpose flour
½ cup yellow cornmeal
1½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon baking soda
8 tablespoons Cultured Butter or store-bought butter, softened
½ cup granulated sugar
½ cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup plain whole-milk Yogurt (recipe below)
3 cups sliced fresh or thawed frozen plums or other fruit
1 cup (about 4 ounces) pecan or
walnut halves, lightly toasted and
roughly chopped

Directions:
Preheat the oven to 350 degrees F.

Lightly butter and flour a 10-inch round cake pan. You can use a spring form pan if you want to unmold it and serve it on a platter.

In a small bowl, sift together the flour, cornmeal, baking powder, salt, and baking soda.

In a large bowl, using a handheld mixer, beat together the butter, granulated sugar, and 1/4 cup of the brown sugar until creamy. Add the eggs and vanilla and mix to combine.

Add the dry ingredients and the yogurt to the sugar mixture in two additions, starting with the dry ingredients and ending with the yogurt. Fold in the fruit.

Pour the batter into the prepared pan. Mix together the nuts and the remaining brown sugar and sprinkle over the top of the cake.

Bake on the middle shelf of the oven, until the cake rises in the center and browns, and a toothpick inserted into the cake comes out clean, about 45 minutes.

Set the cake on a cooling rack and let it cool completely before cutting and serving, or removing from the pan.

FYI:

Need a shopping list?
You can try this fabulous grocery list from GroceryWiz.com or this traditional shopping list at MyGroceryCheckList.com. 








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Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.

If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.

Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.


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