This week's recipes include...
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| Picture from Kitchen Simplicity. |
Dinner One: Hoisin Chicken with Noodles and Green Beans
Recipe adapted from Kitchen Simplicity
Prep Time: 15 minutes/Total time: 20 minutes. Serves 4.
Can I Get the Recipe Tip: Use ground turkey, pork or chicken for this recipe. You can also substitute any other green vegetable of your choice for the beans. Ramen noodles can also be used in place of the udon noodles.
Ingredients:
2 cups green beans, cut in half
250 grams udon noodles
1/2 cup hoisin sauce
1 small lime, juiced
3 tablespoons sweet chili sauce
1 pound ground chicken or turkey
4 garlic cloves, chopped
Directions:
Bring salted water to a boil in a large saucepan. Add green beans and cook for 10 minutes until tender-crisp. Add noodles to water in last 2 minutes of cooking time. Strain and set aside.
Mix together hoisin sauce, lime juice and chili sauce. Set aside.
In a large grying pan, cook chicken or turkey over medium heat in a small amount of olive oil until cooked and no longer pink. Add garlic and cook one minute or until softened. Stir in hoisin mixture. Cook until bubbly, sticky and hot. Stir in noodles and green beans. Heat through. Serve immediately.
Dinner Two: Beef and Vegetable Kabobs
Excerpted from On a Stick! by Matt Armendarez © 2011 used with permission from Quirk Books. Reprinted with permission. All rights reserved.Prep Time: 30 minutes/Total time: 45 minutes. Serves 4-6.
Can I Get the Recipe Tip: Kebabs are Middle Eastern in origin, but they are enjoyed the world over. Preparation and ingredients vary, but they’re always skewered and grilled. Pair them with a crisp green salad for a perfect summer meal.
Ingredients:
12 bamboo skewers
2 tbsp vegetable oil
Marinade
1⁄3 cup extra-virgin olive oil
2 tbsp garlic powder
1 tbsp chili powder
1 tsp cumin
1 lb sirloin, cut into 1-inch cubes
1 cup cherry tomatoes
1 yellow onion, cut into1-inch pieces
1 green bell pepper, cut into 1-inch pieces
Salt and pepper
Directions:
Soak skewers in water about 30 minutes. Heat grill or grill pan to medium-high and brush with vegetable oil.
Make the marinade: Whisk olive oil, garlic powder, chili powder, and cumin in a small bowl until well combined.
Place meat, tomatoes, onions, and peppers in a large bowl and add marinade, tossing to coat. Spear alternating pieces of meat and vegetables on skewers and season with salt and pepper to taste.
Grill skewers 6 to 8 minutes on each side. Serve warm.
Dinner Three: Salmon Burgers
Recipe used with permission from Rebecca of Ezra Pound Cake
Prep Time: 15 minutes/Total time: 30 minutes. Serves 4.
Can I Get the Recipe Tip: One way to get juicy burgers? Don't press down on them while cooking! It's common practice by many people but it actually squeezes out the juices resulting in a drier burger.
Ingredients:
1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce
Optional burger toppings: lettuce, red onion, Provolone, tartar sauce
Directions:
Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.
Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
Scrape the mixture into a bowl, and stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers.
Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
Dinner Four: Smoky Black Bean and Corn Vegetarian Chili
Recipe used with permission from Dara of Cookin' Canuck'
Prep Time: 20 minutes/Total time: 60 minutes. Serves 8.
Can I Get the Recipe Tip: Freeze any leftover chili for a night where you don't have time to make dinner from scratch.
Can I Get the Recipe Tip: Freeze any leftover chili for a night where you don't have time to make dinner from scratch.
Ingredients:
1 tbsp canola oil
2 medium onions, chopped
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
2 garlic cloves, chopped
1/4 cup chili powder
2 bay leaves
1 tbsp unsweetened cocoa powder
1 1/2 tsp salt
1/2 tsp ground cinnamon
1 (28 oz.) can whole tomatoes (including juices)
2 tbsp tomato paste
2 chipotle peppers in adobo, chopped
2 tsp adobo sauce (from chipotle pepper can)
3 cups low-salt vegetable broth
3 (15 oz. each) can black beans, drained and rinsed
1 bag (16 oz.) frozen corn kernels (no need to defrost)
Sour cream
Fresh cilantro, chopped
Directions:
Heat canola oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Chop tomatoes and add to the pot, along with the juices. Mix in tomato paste, chipotle peppers, adobo sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard bay leaves.
Add black beans and frozen corn kernels to the chili. Simmer for an additional 20 minutes.
Ladle chili into bowl, and serve with sour cream and chopped cilantro.
Dinner Five: Mini Pork Meatballs
Recipe used with permission from Cari of Cari Cooks
Prep Time: 15 minutes/Total time: 30 minutes. Serves 4.
Can I Get the Recipe Tip: Serve over hot pasta with sauce or simply on their own with some rice and veggies on the side. Want even more fun? Let your kids eat them with a toothpick.
Ingredients:
1 pound (450 grams) ground pork
salt and pepper
1 clove garlic, minced
2 medium carrots, grated
1 large stalk of celery, finely diced
1/2 small onion, finely diced
1/4 cup finely chopped fresh flat leaf parsley
1/4 cup fine whole wheat breadcrumbs
Directions:
Season pork with salt and pepper. Add in other ingredients and gently mix together with your hands.
Have a large plate ready for keeping the meatballs on. Form mix into mini meatballs. (You can then proceed to cook them or alternatively, place them in the fridge to be cooked later in the day or freeze them in a freezable container for up to three months).
Heat 1/2 tablespoon of olive oil over medium heat in a large frying pan. When hot, cook the meatballs in batches, shaking the pan as they cook to get even cooking, for about 4 - 5 minutes. Do not overcrowd. When cooked through, serve!
Snack: Miller's Cinnamon and Raisin Bread
Excerpted from The Artisan Bread Machine by Judith Fertig © 2011 used with permission from Robert Rose. http://www.robertrose.com/ Reprinted with permission. All rights reserved.
Prep Time: 20 minutes/Total time: 3 hours 30 minutes. Makes 1 (2 pound) loaf.
Can I Get the Recipe Tip: When you’re making the 1-lb (500 g) loaf, if you can’t find small eggs, beat 2 large eggs until blended, then measure 1⁄4 cup + 2 tsp (70 mL) to equal the volume of 2 small eggs, reserving any remaining egg for another use. To plump raisins, place them in a bowl and add enough hot water to cover. Let stand for 15 minutes or until plump. Drain well and let cool, then pat dry.
Ingredients:
1 cup milk
3 tbsp unsalted butter, softened
1⁄4 cup packed light or dark brown sugar
2 tsp salt
3 large eggs, beaten
3 3⁄4 cups all-purpose flour
2 tbsp vital wheat gluten
2 tbsp ground cinnamon
11⁄2 tsp instant or bread machine yeast
3⁄4 cup raisins, plumped and drained
Directions:
In a medium saucepan, scald milk over medium-high heat until bubbles form around the edge. Remove from heat and stir in butter and brown sugar. Transfer to the bread pan and let cool to lukewarm (between 86°F and 95°F/30°C and 35°C).
Add salt and eggs to the bread pan. Spoon flour on top of liquid. Add wheat gluten, cinnamon and yeast. Place raisins in the dispenser (or add at the “add ingredient” or “mix in” signal).
Select the Basic/White cycle and the Light Crust setting and press Start.
Dessert: Strawberry Rhubarb Crumble
Excerpted from The Fearless Baker by Luchetti and Weiss© 2011 used with permission from Hachette Books. Reprinted with permission. All rights reserved.
Prep Time: 15 minutes/Total time: 60 minutes. Serves 6-8.
Can I Get the Recipe Tip: Substitute any berry for the strawberry for a different flavour all together.
Ingredients:
Crumble Topping
10 tablespoons (1 1/4 sticks) unsalted butter
2/3 cup unbleached all-purpose flour
1/2 cup firmly packed brown sugar
3 tablespoons granulated sugar
Fruit Filling
2 1/2 pints (about 2 1/4 pounds) strawberries
2 large stalks rhubarb (about 12 ounces)
2/3 cup granulated sugar
3 tablespoons cornstarch
Grated zest of 1 lemon
Grated zest of 1 lemon
Directions:
Crumble Topping:
Melt the butter and let it cool to room temperature. Put it in a bowl with the flour, brown sugar, and granulated sugar and mix together with your fingers or a fork. You can make the topping ahead of time and keep in a covered container in the fridge for up to 3 days.
Preheat the oven to 350°F.
Fruit Filling:
Remove the green stems from the strawberries, cut into 3/4-inch pieces, and transfer to a medium bowl. You should have about 4 cups.
Cut the rhubarb into 3/4-inch pieces to measure about 2 1/4 cups. Add to the bowl with the strawberries. Add the sugar, cornstarch, and lemon zest and toss together until everything is evenly combined.
Spread the fruit evenly in the baking dish. Distribute the topping evenly over the fruit. Bake the crumble until the filling is thick and bubbly and the topping is golden, 35 to 40 minutes.
Let the crumble cool slightly before serving. It can be reheated.
FYI:
You can try this fabulous grocery list from GroceryWiz.com or this traditional shopping list at MyGroceryCheckList.com.
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