This week's recipes include...
Sweet Pork Hand Rolls
Chicken Parmigiana with Pasta
Fish Tacos
Vegetarian Penne
Vegetarian Penne
Mini Sloppy Joes
Raisin Soda Bread
Chocolate Dulche de Leche Crunch Bars
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| Photo from Time for Dinner |
Dinner One: Sweet Pork Hand Rolls
Excerpted from Time for Dinner by Pilar Guzman © 2010 used with permission from Chronicle Books. Reprinted with permission. All rights reserved.
Prep Time: 20 minutes/Total time: 30 minutes. Serves 4.
Can I Get the Recipe Tip: Make sure to purchase sturdy lettuce leave to hold in all the delicious filling.
Ingredients:
1 1/2 garlic cloves, minced
1 tablespoon olive oil
3/4 pound ground pork
1 teaspoon Chinese five-spice powder
2 tablespoons brown sugar
3 tablespoons soy sauce
8 to 10 sturdy Bibb or Romaine lettuce leaves
1 carrot, shredded
1 cucumber, peeled and julienned
chopped peanuts
2 tablespoons sugar
4 tablespoons lime juice
Directions:
In a skillet over medium-low heat, cook 1 clove of the garlic in the oil until fragrant, about 2 minutes.
Add the pork, five-spice powder, brown sugar, and 1 tablespoon of the soy sauce. Raise heat to high and cook until the pork is browned, 8 to 10 minutes.
Scoop the pork mixture into the lettuce leaves. Garnish with the carrot, cucumber, and peanuts.
Combine the sugar and lime juice with the remaining garlic and soy sauce to make the dipping sauce.
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| Photo from Sea Salt with Food |
Dinner Two: Chicken Parmigiana with Pasta
Recipe from Angie of Sea Salt with Food
Prep Time: 20 minutes/Total time: 60 minutes. Serves 4.
Can I Get the Recipe Tip: Turkey breast will also work well with this delicious dish.
Ingredients:
2 (400g) Skinless & Boneless Chicken Breast, pounded thinly and season lightly with salt and pepper
¼ Cup Flour
1 Large Eggs, beaten
1/3-Cup Bread Crumbs
3 to 4 Tbsp Olive Oil
400 g Penne Pasta
1 Jar (709 ml) Any Favorite Pasta Sauce (tomato based)
3 Tbsp Finely Chopped Flat-Leaf Parsley
Sea Salt
Freshly Ground Black Pepper
350 g Mozzarella Cheese
3 Tbsp Grated Parmesan Cheese
Directions:
Preheat the oven to 400˚F/205˚C.
Spread the flour on a large plate, place the egg in a shallow bowl, and spread the breadcrumbs on a second large plate. Coat each chicken in the flour, then the egg, and the breadcrumbs, patting with the palm of your hand to ensure adhesion.
Line a baking sheet with aluminum foil, drizzle with olive oil, add the chicken, and turn them several times so that both sides are coated with the oil. Bake in the oven for about 15 minutes, turn the chicken and continue to bake for another 10 minutes. Remove the chicken from the oven, let cool slightly, and cut into bite-sized pieces.
While the chicken is in the oven, cook pasta as per manufacturer’s instructions. Drain the pasta, and mix in the parsley, pasta sauce, and toss in the chicken pieces. Season the pasta mixture with sea salt and some freshly ground black pepper.
Pour the pasta mixture into a large baking dish, and top with mozzarella and Parmesan cheese. Bake in the oven for about 18 minutes, or until all the ingredients are heated through and the cheese has melted, and golden in color.
Dinner Three: Fish Tacos with Fresh Salsa
Recipe from Cari of Cari Cooks
Prep Time: 30 minutes/Total time: 40 minutes. Serves 4.
Can I Get the Recipe Tip: If feeding little ones, cut up a seperate fish with a vegetable on the side.
Ingredients:
1 pound (500grams) of tilapia, cod, halibut or any mild white fish
1 pound (500grams) of tilapia, cod, halibut or any mild white fish
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
salt
1 tablespoon olive oil
Juice from one lime
8 small corn tortillas (or flour if you prefer)
2 cups green or purple cabbage (about 1/2 small cabbage), finely shredded
2 large carrots, shredded (optional)
Salsa
3 ripe tomatoes, diced into small cubes
1/4 cup red onion, chopped fiine
3 garlic cloves, chopped fine
juice of 1 lime
1-2 tablespoons cilantro, chopped fine
Sour cream for topping
2 tablespoons chopped cilantro for topping
Directions:
1/4 teaspoon dried oregano
salt
1 tablespoon olive oil
Juice from one lime
8 small corn tortillas (or flour if you prefer)
2 cups green or purple cabbage (about 1/2 small cabbage), finely shredded
2 large carrots, shredded (optional)
Salsa
3 ripe tomatoes, diced into small cubes
1/4 cup red onion, chopped fiine
3 garlic cloves, chopped fine
juice of 1 lime
1-2 tablespoons cilantro, chopped fine
Sour cream for topping
2 tablespoons chopped cilantro for topping
Directions:
Combine all salsa ingredients in medium bowl. Set aside.
Rinse the fish with cold water and pat dry with a paper towel. Cut the fish into bite sized pieces then spread out on a plate. In a small bowl combine the cumin, oregano, and 1/2 tsp of salt. Sprinkle over both sides of the fish. Drizzle with the olive oil and lime juice.
In a medium cast iron or heavy frying pan, heat the tortillas, one at a time on low heat. Stick on a plate and cover with a clean kitchen towel as you heat them. Alternatively, you can place a slightly damp clean kitchen towel over them and pop them in the microwave for 10 -20 seconds just before making the tacos.
Place the pan on medium high heat. When the pan is hot, add the fish and marinade. Cook through, about three minutes, then flip the pieces and continue cooking until the liquid is completely evaporated and the fish is golden around the sides.
Place an equal amount of fish on each of the warm tortillas. Top with cabbage, carrots, a spoonful of salsa and a drizzle of sour cream. Sprinkle with cilantro and serve.
Rinse the fish with cold water and pat dry with a paper towel. Cut the fish into bite sized pieces then spread out on a plate. In a small bowl combine the cumin, oregano, and 1/2 tsp of salt. Sprinkle over both sides of the fish. Drizzle with the olive oil and lime juice.
In a medium cast iron or heavy frying pan, heat the tortillas, one at a time on low heat. Stick on a plate and cover with a clean kitchen towel as you heat them. Alternatively, you can place a slightly damp clean kitchen towel over them and pop them in the microwave for 10 -20 seconds just before making the tacos.
Place the pan on medium high heat. When the pan is hot, add the fish and marinade. Cook through, about three minutes, then flip the pieces and continue cooking until the liquid is completely evaporated and the fish is golden around the sides.
Place an equal amount of fish on each of the warm tortillas. Top with cabbage, carrots, a spoonful of salsa and a drizzle of sour cream. Sprinkle with cilantro and serve.
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| Photo from Taste Au |
Dinner Four: Vegetarian Penne
Recipe from Gail Causey at All Recipes
Prep Time: 15 minutes/Total time: 30 minutes. Serves 6.
Can I Get the Recipe Tip: If you're watching your calories, sub in low fat sour cream for the whipping cream.
Ingredients:
2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
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| Photo from Framed |
Dinner Five: Mini Sloppy Joes
Recipe used with permission from Kate of Framed Cooks
Prep Time: 15 minutes/Total time: 30 minutes. Serves 4.
Can I Get the Recipe Tip: If you have a favourite sloppy joe recipe, feel free to substitute it in! It is really the mini-ness of these burgers that make them a huge success.
Ingredients:
1 1/4 pounds ground beef chuck
Coarse salt and ground pepper
1 onion, finely chopped
2 garlic cloves, minced
1 can tomato puree, (14.5 ounces)
2 tablespoons light-brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
4 hot dog rolls, cut into mini buns
1/2 ripe avocado, thinly sliced
Directions:
In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.
Add pureed tomatoes, sugar, vinegar, tomato paste, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low; simmer until thickened, about 20 minutes. Divide evenly among the mini buns.
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| Photo from Bits-o-Taste |
Snack: Raisin Soda Bread
Recipe from Bits-0-Taste
Prep Time: 20 minutes/Total time: 60 minutes. Serves 4.
Can I Get the Recipe Tip: You can substitute low fat plain yogurt for the buttermilk if desired.
Ingredients:
200g (1 1/2 cups) whole wheat flour
200g (1 2/3 cups) all purpose flour (plus extra for dusting)
1 tsp Salt
1 tsp Baking Soda
50 g (1/4 cup) old fashioned oats
1 heaped tbsp sugar
125g (4 1/2 oz) Raisins
1 egg (lightly beaten)
300 - 350ml (10 - 12 fl oz) Buttermilk
Grease proof baking paper
Directions:
Preheat the oven to 200ºC (400ºF/Gas 6).
Sprinkle a baking sheet with flour until it is lightly covered. (This is to prevent the loaf sticking to the sheet)
Sieve the wholewheat and all purpose flour, salt & baking soda into a mixing bowl.
Add oats, sugar and raisins to the bowl and stir. Make a well in the center of the mixture and pour in the egg and 300ml of buttermilk.
Mix together with a wooden spoon. When the mixture starts to come together, use your hands to form a soft, slightly sticky ball of dough.
If the dough is too dry, add a little extra buttermilk.
Put the dough onto a lightly floured work surface and gently knead, once or twice, until the dough is smooth. Don't over knead or the dough will toughen.
Form the dough into a flattish circle, about 18cm round and 4cm thick. Put the dough on the floured baking sheet.
Sieve over a little extra flour. Cut a large, deep cross, almost to the bottom of the dough. Bake for 30-35 minutes, or until risen and golden.
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| Photo from Lemon Drop |
Dessert: Chocolate Dulche de Leche Crunch Bars
Recipe from Linda at Lemon Drop
Prep Time: 45 minutes/Total time: 120 minutes. Makes 12 bars.
Can I Get the Recipe Tip: Serve this with vanilla icecream for a extra decadent treat.
Ingredients - Crust:
1 3/4 cups all-purpose flour
1 3/4 cups old-fashioned rolled oats
1 cup firmly packed brown sugar
1/4 teaspoon salt
1 cup unsalted butter, cold, grated
Ingredients -Filling:
250g (scant 1 1/2 cups) chopped dark chocolate or chocolate chunks
1 450g jar of Dulce de Leche
1/2 cup chopped walnuts
Directions:
Preheat oven to 350F. Line a 9"x13" with aluminum foil so it overlaps on all sides. Spray sides and bottom with cooking spray.
In a large bowl, combine all crust ingredients. Blend with your hands until the crust starts to clump together. Pat 1/2 of crust mixture into pan. Bake for 20 minutes. Allow to cool on rack for 20 minutes.
Spread Dulce de Leche over cooled crust. Sprinkle chopped chocolate over Dulce de Leche. Sprinkle chopped walnuts over chocolate. Cover filling with remaining crust. Press top crust down gently. Bake 35 minutes
Allow to cool 1 hr before lifting out of pan by aluminum sides. Cut into bars.
FYI:
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