This week's recipes include...
Dinner One: Italian Wedding Soup
Recipe used with permission from Kate of Framed Cooks
Prep Time: 15 min./Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: Perfect for a Sunday supper with grilled cheese sandwiches and even better the next day for lunch.
Ingredients:
2 tablespoons olive oil
2 carrots, peeled and chopped fine
2 ribs celery, chopped fine
1 medium onion, chopped fine
2 bay leaves
Salt and pepper
1 pound (454 grams) ground pork/veal/beef combined
1 egg, beaten
2 cloves garlic, minced
1/3 cup grated Parmesan
1/3 cup bread crumbs
1/2 teaspoon nutmeg
6 cups chicken broth
2 cups water
1 1/2 cup dried pasta (I use tiny shells, but your choice)
1 pound fresh baby spinach
Directions:
Directions:
1. Heat oil in a deep large saucepan over medium heat and add carrots, celery, onion and bay leaves. Season with salt and pepper, cover pot and cook veggies for 5 minutes, stirring now and then.
2. While the veggies cook, combine meat, egg, garlic, cheese, crumbs and nutmeg.
3. Uncover pot and add broth and water and bring to a boil. When soup boils, reduce heat a bit and start rolling the meat mixture into very small meatballs, dropping them in the soup as you go.
4. When you are done with the meatballs, add the pasta, stir, cover and simmer for 10 minutes.
5. When pasta is tender, stir in spinach. When spinach is wilted, the soup is ready. Tasteand adjust seasonings.
Dinner Two: BBQ Glazed Turkey Meatloaf
Recipe used with permission from Sally of Sally Cameron
Prep Time: 15 minutes/Total Time: 45 - 60 min. Serves 4.
Can I get the Recipe Tip: you can also make individual mini meatloaves by dividing the meat mixture into 4 small loaves. These will bake more quickly, so watch your timing.
Ingredients:
½ pound (228 grams) ground lean sirloin
½ pound (228 grams) ground turkey thigh
2/3 cup finely diced onion (about half of a medium onion or 3-4 ounces)
1 1/3 cups Japanese panko crumbs
2/3 cup skinned, finely diced Granny Smith apple
1 egg
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 large garlic cloves, finely minced
1 1/2 teaspoons finely chopped fresh rosemary
1/3 cup ketchup
1 teaspoon kosher salt
½ teaspoon back pepper
Glaze – 2/3 cup of your favorite barbecue sauce, thinned with a little water
Directions:
1) Cover a rimmed baking sheet with heavy foil and spray with non-stick spray. Pre-heat oven to 350 degrees (177 Celsius).
2) In a small bowl, thin barbecue sauce with a little water to a glaze like consistency. Set aside.
3) Mix the two meats together with your hands, wearing disposable gloves if you prefer. Then mix in all other ingredients through salt and pepper. Mix completely but don’t over handle it. If the mixture seems a little wet, add a little more panko crumbs.
4) Turn the mixture onto the baking sheet and form into a compact, smooth loaf, like an oval loaf of bread. When the loaf is formed, pour a little glaze from the bowl onto the loaf and distribute with pastry brush. Don’t dip the brush into the glaze then onto the meat as you contaminate the glaze with the raw meat.
5) Place the meatloaf in the oven and bake, brushing several times during baking with the glaze. Meatloaf is done when it reaches 165 degrees (74 celsius), about 30-40 minutes. Mine takes 30 minutes in a convection oven. Test with a digital thermometer.
6) Allow to cool a bit, slice and enjoy. Drizzle with a little more of the leftover sauce if desired.
Dinner Three: Tarragon Salmon with Crispy Root Chips
Recipe from BBC Good Food.
Prep Time: 15 minutes/Total time: 45 minutes. Serves 4.
Can I get the Recipe Tip: Waxy potatoes, yams or sweet potatoes are also great vegetables to try with this fish.
Ingredients:
800 grams mixed roots, such as carrots , parsnips and celeriac, cut into chips
2 tbsp olive oil
4 salmon fillets , about 140g/5oz each
2 tsp chopped fresh tarragon
large glass white wine (about 250ml)
400g young spinach leaves
a little freshly grated nutmeg
Directions:
1.Heat oven to 400 degrees F. Steam or boil the roots for 5 mins, drain well, then pat dry. Pour 1 tbsp of the oil into a non-stick roasting tin, then put in the oven to heat up. Add the roots, toss to coat them with oil, then return to the oven for 20-25 mins, shaking the pan halfway through until the chips are crisp and golden.
2.Meanwhile, cook the salmon. Sprinkle each fillet with a little tarragon, salt and pepper. Heat the remaining oil in a large non-stick frying pan, add the salmon, flesh-side down, then cook for a few mins until the flesh is starting to colour. Flip the fillets over, then cook for a few mins more. Pour in the wine and bring to the boil. Simmer the salmon in the wine, basting occasionally for 5-7 mins until the salmon is cooked and the sauce is slightly thickened.
3.Boil a kettle of water. Put the spinach in a large colander, then pour the water over the leaves until wilted. Press out as much water as possible, then season the spinach with a little nutmeg.
4.Divide the spinach between 4 warm plates, then top with the salmon. Pour a little sauce over each, then serve the chips alongside.
Dinner Four: Fragrant Lamb Curry with Barley
Excerpted from The Complete Whole Grains Cookbook by Judith Finlayson © 2007 used with permission from Robert Rose. http://www.robertrose.com/. Reprinted with permission. All rights reserved.
Excerpted from The Complete Whole Grains Cookbook by Judith Finlayson © 2007 used with permission from Robert Rose. http://www.robertrose.com/. Reprinted with permission. All rights reserved.
Prep Time: 20 minutes/Total time: 1 hours 30 minutes. Serves 6.
Can I get the Recipe Tip: Make this delicious curry any time you have a craving for something lusciously different. It’s a great Sunday night dinner and is perfect for a potluck or on a buffet. You can also substitute beef for the lamb if desired.
Ingredients:
2 tbsp olive oil, divided
1 lb trimmed stewing lamb
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp minced gingerroot
1 to 2 long red or green chile peppers, seeded and diced
1 tsp sweet paprika
1 tsp turmeric
1 tsp salt
1⁄2 tsp cracked black peppercorns
1⁄4 tsp cayenne pepper
2 black cardamom pods, crushed
4 whole cloves
1 stick cinnamon, about 3 inches (7.5 cm) long
2 bay leaves
1 cup whole (hulled) barley, rinsed and drained
2 cups reduced-sodium chicken stock or water
11⁄2 cups plain yogurt (minimum 4% M.F.)
1⁄4 cup finely chopped cilantro
Directions:
1. Preheat oven to 325 degrees F. In a skillet, heat 1 tbsp of the oil over medium heat for 30 seconds. Add lamb, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to a plate and set aside.
2. Add remaining 1 tbsp of oil to pan. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, chile peppers, paprika, turmeric, salt, peppercorns, cayenne, cardamom, cloves, cinnamon stick and bay leaves and cook, stirring, for 2 minutes. Add barley and toss until coated with mixture. Stir in stock and bring to a boil.
3. Return lamb and any accumulated juices to pan and stir well. Transfer to baking dish and stir in yogurt. Cover with foil and bake in preheated oven until barley and lamb are tender, about 1 hour. Garnish with cilantro.
Dinner Five: Slow Cooker Country Style Pork and White BeansRecipe used with permission from of Mel of Mel's Kitchen Cafe.
Prep Time: 8-10 hours/Total Cooking Time: 5 - 8 hours dependign on temperature setting. Serves 8-10.
Can I get the Recipe Tip: Great northern beans are large, hard beans that hold up well in the slow cooker. If unavailable substitute dried red or kidney beans. Because the beans need to be soaked for at least 8 hours, make sure to plan ahead.
Ingredients:
1 pound dried great northern beans
3 pounds country style pork ribs (about 12 ribs), trimmed of excess fatSalt and ground black pepper
2 tablespoons canola oil
1 medium onion, chopped
6 medium garlic cloves, finely minced
3 cups low-sodium chicken broth, divided
2 tablespoons tomato paste
½ teaspoon celery seed
1 teaspoon dried thyme
1 bay leaf
1 pound chicken or turkey kielbasa sausage, cut into 1-inch chunks
2 cans diced tomatoes
1/4 cup chopped fresh parsley
Directions:
Eight to 24 hours before assembling in the slow cooker, rinse the white beans and place them in a large bowl with cold water to cover by at least 2 inches. Let the beans soak anywhere from 8 to 24 hours.
Eight to 9 hours before eating, drain the beans and transfer them to the slow cooker. Dry the pork ribs thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium heat until the oil is hot and rippling. Add half of the ribs and brown on all sides, 4-5 minutes. Transfer them to the slow cooker. Return the skillet to medium heat and heat 2 more teaspoons oil until hot and rippling. Brown the remaining ribs and transfer them to the slow cooker.
Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup of the chicken broth, tomato paste, celery seed, thyme and bay leaf, scraping up the browned bits from the bottom of the skillet. Turn the heat to high and bring the mixture to a boil. Transfer the onion mixture to slow cooker.
Add the kielbasa, tomatoes and chicken broth to the slow cooker. Cover and cook on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 on high. Before serving, discard the bay leaf, stir in the parsley, and season with salt and pepper to taste. Serve over hot, steamed rice, if desired.
Snack: Flour's Famous Banana Bread
Excerpted from Flour: A Baker's Collection of Spectacular Recipes by Joanne Chang © 2010 Chronicle Books. Reprinted with permission. All rights reserved.
Prep Time: 5 min/Total Time: 15 min. Makes 1 loaf
Can I Get the Recipe Tip: When buying bananas, get extra for the sole purpose of baking. Put them in a brown paper bag until almost black then peel and freeze for future loaves of banana bread. For a lower-fat version: Reduce oil to 1/4 cup, add 1/4 cup unsweetened applesauce (260 calories, 9 grams of fat).
Ingredients:
1 2/3 cups all-purpose flour
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar, plus 2 tablespoons sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tablespoons low-fat sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped
Directions:
Preheat oven to 350°F. Sift together first four ingredients. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add bananas, sour cream, and vanilla. Fold in flour mixture and nuts. Pour batter into a buttered 9" x 4" loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Dessert: Low Fat Berry Cheesecake
Excerpted from Top Chef by The Creators of Top Chef © 2010 used with permission from Chronicle Books. Reprinted with permission. All rights reserved.
Prep Time: 30 minutes/Total time: 2 hours 30 minutes. Serves 6.
Can I get the Recipe Tip: Change the berries to fruits of your liking and the strawberry yogurt to another flavour if you choose to.
Ingredients:
1 cup organic plain granola (no fruits or nuts)
1 cup flax cereal (flakes; no fruits or nuts)
2 large egg whites
1 tablespoon unflavored gelatin (measured from 2 envelopes)
1 1 ⁄2 cups low-fat strawberry yogurt
Two 8-ounce packages low-fat cream cheese
2 teaspoons vanilla extract
2 cups fresh blackberries
1 cup halved fresh strawberries
Mint leaves for garnish
Directions:
1. Preheat the oven to 375°F.
2. Put the granola and fl ax cereal into a large, heavy-duty zip-top bag. Gently crush with a rolling pin to form coarse crumbs.
3. In a medium bowl, lightly beat the egg whites. Add the cereal mixture and stir to combine. Transfer the mixture to an 8-inch springform pan and spread evenly over the bottom of the pan anda little up the sides, patting it down so it all stays together.
4. Bake for 15 minutes, or until lightly browned and crisp. Remove from the oven and let cool completely.
5. Pour 1 ⁄3 cup water into a small saucepan and sprinkle the gelatin over the water. Let stand for 10 minutes. Place over very low heat and stir until the gelatin dissolves.
6. In a food processor, combine the yogurt, cream cheese, and vanilla and blend until smooth. With the motor running, slowly add the warm gelatin mixture in a thin stream through the hole in the lid.
7. Pour the filling over the crust. Cover with plastic and chill overnight to set. Run a dull knife around the sides of the pan to loosen the cake, then release the pan sides and transfer to a serving platter.
8. Scatter the top with the berries and garnish with the mint leaves. Cut into wedges and serve.
FYI:
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