This week's recipes include...
Chicken Teriyaki
Chicken Teriyaki
Slow Cooker Shredded Beef
Linguini wih Shrimp and Lemon Oil
Sausage Kale Potato Casserole
Pan Seared Cod
Morning Glory Muffins
Marischino Marzipan Kisses
Dinner One: Chicken Teriyaki
Recipe from Patricia of Technicolor Kitchen
Prep Time: 25 minutes/Total time: 45 minutes. Serves 4.
Can I Get the Recipe Tip: The pickiest of eaters will enjoy this chicken. You can double the recipe and freeze half of the chicken uncooked for a later date.
Ingredients:
2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
800g (1¾oz) chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
handful of parsley leaves, chopped
rice, to serve
Directions:
Put rice on to cook.
Put rice on to cook.
In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.
Dinner Two: Slow Cooker Shredded Beef
Recipe from Elly of Elly Says Opa!
Prep Time: 15 minutes/Total time: 8 - 10 hours. Serves 6.
Can I Get the Recipe Tip: To soak up any extra liquid, you can turn the crockpot to high for a little bit after shredding the beef.
Ingredients:
Can I Get the Recipe Tip: To soak up any extra liquid, you can turn the crockpot to high for a little bit after shredding the beef.
Ingredients:
1 (2 pound/900 gram) boneless beef roast
1 tablespoon canola oil
1 onion, sliced
4 cloves garlic, mince
1/2 tablespoon tomato paste
3/4 cup beef broth
1/2 teaspoon parsley
2 teaspoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon oregano
Directions:
Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place in the crockpot.
To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste. After another minute, stir in the beef broth and spices. Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.
Cook on low for 8-10 hours. Shred with a fork.
Dinner Three: Linguine with Shrimp and Lemon Oil
Recipe from Giarda De Laurentiis and The Food Network
Prep Time: 15 minutes/Total time: 30 minutes. Serves 4.
Can I Get the Recipe Tip: If possble, purchase organic lemons for this recipe as the zest of regular lemons are susally coated with wax. If organic lemons are not available, make sure to wash the lemons very well with warm soapy water before zesting.
Ingredients:
1/2 cup extra-virgin olive oil
1/2 cup extra-virgin olive oil
1 lemon, zested
1 pound (454 grams) linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
Directions:
Combine the olive oil and the lemon zest in a small bowl and reserve.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Directions:
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Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately
Dinner Four: Sausage Kale Potato Casserole
Recipe from The Poet of Poet in the Pantry
Prep Time: 15 minutes/Total time: 60 minutes. Serves 4.
Can I Get the Recipe Tip: If you are not a fan of spicy food or you are feeding young ones, substitute mild Italian sausage for the hot.
Ingredients:
3-4 russet potatoes, sliced thin
2-3 Tbsp unsalted butter, plus extra for greasing
1 pound (454 grams) bulk hot Italian sausage (or 4-5 links, casings removed)
1/2-2/3 bunch of curly-leaved kale, pulled off the stems
1 cup shredded sharp cheddar cheese
Directions:
Preheat oven to 400 degrees Fahrenheit. Grease a 9×13 baking dish and set aside.
Wash potatoes but do not skin them. Slice thinly and arrange in a single layer in the bottom of the baking dish. Drop a few thin pats of butter across the top of the potatoes. Bake for about 30 minutes.
While the potatoes are baking, brown the sausage. I prefer my large cast iron pan for this. Just make sure whatever you use is a big one. As that’s going, pull the kale off the stems and wash and dry it. If you have a Salad Spinner, use it. It makes the job so much easier. Set the kale aside.
Remove the sausage from the pan to a bowl and set it aside. Sauté the kale in the same pan in the sausage drippings until wilted to about half its original size. Remove from heat.
At this point, about 30 minutes should have passed. Take the baking dish out of the oven and layer on top of the potatoes the kale, sausage, and cheddar cheese. Return to the oven, uncovered, for 10 minutes.
Dinner Five: Pan Seared Cod Over Rice
Recipe from Cari of Cari Cooks
Prep Time: 10 minutes/Total time: 20 minutes. Serves 4.
Can I Get the Recipe Tip: If cod is not avilable, any firm white fish will work wonderfully.
Ingredients:
¼ cup all-purpose flour
4 cod fillets
½ teaspoon kosher salt
4 tablespoons unsalted butter, divided
1 lemon, ends trimmed and cut into 1/2 inch slices
2 tablespoons capers, rinsed and drained
Directions:
Begin to cook rice according to package directions. Prep fish when rice is almost cooked.
Place the flour in a medium sized shallow dish. Season the cod with the salt and then coat it in the flour, shaking to remove any excess; set aside.
Melt 1 tablespoon butter in a frying pan over medium heat. Add the lemon and cook until lightly browned, about 2 minutes.
Push the lemon to the side and add the cod (in batches if needed). Cook about 2 - 4 minutes per side, depending on the thickness of the fish. When cooked, the cod should be the same color throughout and flake easily . Add the capers and remaining 3 tablespoons of butter. Remove frying pan from heat and tilt to swirl butter until it melts.
Place the cod and lemon to plates and spoon the capers and butter over the top.
Prep Time: 30 minutes/Total time: 60 minutes. Makes 12 large or 18 medium sized muffins.
Can I Get the Recipe Tip: Don't let the longer list of ingredients stop you from making these muffins! A food processor makes quick work of grating the carrots, apple and zucchini.
Ingredients:
1/2 cup (85 g) raisins, black or golden
1 cup (130 g) whole wheat flour
1/2 cup (50 g) all purpose flour
1/2 cup (52 g) flax seed meal (substitute whole wheat flour)
3/4 cup (151 g) dark brown sugar, packed
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon salt
2 cups (210 g) peeled and grated carrots
l large tart apple, chopped small or grated
1/2 cup (45 g) of sweetened coconut
1/2 cup (58 g) of chopped walnuts or pecans (lightly toasted is best)
2 tablespoons (20 g) of flax seeds (optional)
2 tablespoons (16 g) of wheat germ (optional)
3 large eggs
2/3 cup of vegetable oil
1/4 cup (120 ml) orange juice
2 teaspoons of vanilla extract
zest of 1 orange
turbinado or raw sugar for sprinkling on top of the muffins before baking (optional but delicious)
Directions:
Preheat oven to 375 degrees. Grease muffin tins for 18 muffins or line them with cupcake papers.
Cover the raisins in hot water and allow to soak while preparing remaining recipe.
Whisk together flours, flax seed meal, sugar, baking soda, spices and salt. Add the carrots, apple, coconut, nuts, flax seed, wheat germ and zest.
Mix the wet ingredients in a separate bowl: eggs, oil, orange juice and vanilla.
Add wet ingredients and drained raisins to the flour mixture and stir until combined.
Fill the muffins tins 3/4 of the way full. If you would like sprinkle turbinado sugar on top of the muffins. Bake for 22 to 25 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes and then turn them out on a baking rack.
Dessert: Maraschino Marzipan Kisses
Excerpted from Blackbird Bakery Gluten Free by Karen Morgan © 2010 used with permission from . Reprinted with permission. All rights reserved.
Prep Time: 20 minutes/Total time: 45 minutes. Makes 18 cookies.
Can I Get the Recipe Tip: These wonderful little cookies store well in an airtight container for up to 1 1/2 weeks.
Ingredients:
2 cups almond flour
¾ cup sugar
2 large egg whites
⅜ teaspoon pure almond extract
2 cups (8ounces) sliced almonds, coarsely crushed
one 1-pound jar maraschino cherries, drained
Directions:
Position an oven rack in the center of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
In a stand mixer fitted with the paddle attachment or a food processor, combine the almond flour and sugar and mix on low speed for a few seconds.
Add the egg whites and almond extract and mix on high speed until the dough pulls together into a sticky mass and forms a ball. The dough should be firm. If it is very soft to the touch, add a couple of tablespoons of additional almond flour, mixing well.
Put the almonds in a pie pan. Using a 1¼-inch-diameter ice-cream scoop, scoop out the dough and transfer it to a flat surface; you should have about 18 balls of dough.
Fill a shallow bowl half-full with water and lightly wet the palm of one hand. Rub your hands together so that they are very lightly moist.
Take one of the dough balls and place it in the palm of your non-dominant hand. Gently press the ball into a disk the size of a half-dollar. lift the edges of the disk up and around the cherry, enrobing it in the dough. Roll the cookie between your hands to form a ball. If the dough pulls away from the cherry, your hands are too sticky, so lightly moisten them in the water again and then proceed. Roll the finished ball in the crushed almonds until evenly coated and place on one of the prepared pans. Repeat until all the cookies have been made.
Bake one pan at a time for 10 minutes, rotating the pan halfway though.
The kisses are done when golden brown and faintly cracked on the surface. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
FYI:
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