RECIPES: February 17, 2012
**See the following post for the shopping list for this week’s recipes**
**See the following post for the shopping list for this week’s recipes**
Beef-broccoli stir-fry
Serves: 4
Ingredients:
white rice
2 TBS sherry, divided
2 TBS soy sauce, divided
1 tsp sugar
1 lb. boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup beef broth
1 TBS cornstarch
1 TBS hoison sauce
1 tsp Sriracha or 1/2 tsp crushed red pepper
2 TBS canola oil, divided
1 TBS bottled ground fresh ginger
2 tsp minced garlic
4 cups broccoli florets
1/4 cup water
1/3 cup sliced green onions
Directions:
1. Cook rice according to directions
2. While rice cooks, combine 1 TBS sherry, 1 TBS soy sauce, sugar and beef. Stir together 1 TBS sherry, 1 TBS soy sauce, broth, cornstarch, hoison and Sriracha.
3. Heat 1 TBS oil in large skillet or wok over medium-high heat. Add beef mixture; saute 3 minutes or until browned. Remove beef from pan. Add remaining 1 TBS oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Ad onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.
Recipe from Cooking Light
white rice
2 TBS sherry, divided
2 TBS soy sauce, divided
1 tsp sugar
1 lb. boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup beef broth
1 TBS cornstarch
1 TBS hoison sauce
1 tsp Sriracha or 1/2 tsp crushed red pepper
2 TBS canola oil, divided
1 TBS bottled ground fresh ginger
2 tsp minced garlic
4 cups broccoli florets
1/4 cup water
1/3 cup sliced green onions
Directions:
1. Cook rice according to directions
2. While rice cooks, combine 1 TBS sherry, 1 TBS soy sauce, sugar and beef. Stir together 1 TBS sherry, 1 TBS soy sauce, broth, cornstarch, hoison and Sriracha.
3. Heat 1 TBS oil in large skillet or wok over medium-high heat. Add beef mixture; saute 3 minutes or until browned. Remove beef from pan. Add remaining 1 TBS oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Ad onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.
Recipe from Cooking Light
Indian-spiced pork with Raita
Serves: 4
Ingredients:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp salt
1/4 tsp black pepper
1 TBS canola oil
1 lb. pork tenderloin, trimmed
1 cup grated English cucumber
2/3 cup plain 2% Greek yogurt
1-1/2 tsp grated lemon rind
1/4 tsp salt
dash of ground red pepper
1 garlic clove, minced
Directions:
1. Combine coriander seeds, cumin seeds, fennel seeds, 1/4 tsp salt and black pepper in a spice grinder and process until finely ground. Brush canola oil over pork tenderloin. Rub with spice mixture. Place pork on a roasting rack in pan; let stand at room temperature for 30 minutes.
2. Preheat oven to 425°. roast pork for 15 minutes or until thermometer registers 145°. Let stand for 5 minutes; slice.
3. Squeeze moisture from cucumber. Combine cucumber, yogurt, lemon rind, 1/4 tsp salt, ground red pepper and minced garlic. Serve with pork.
Recipe from Cooking Light
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp salt
1/4 tsp black pepper
1 TBS canola oil
1 lb. pork tenderloin, trimmed
1 cup grated English cucumber
2/3 cup plain 2% Greek yogurt
1-1/2 tsp grated lemon rind
1/4 tsp salt
dash of ground red pepper
1 garlic clove, minced
Directions:
1. Combine coriander seeds, cumin seeds, fennel seeds, 1/4 tsp salt and black pepper in a spice grinder and process until finely ground. Brush canola oil over pork tenderloin. Rub with spice mixture. Place pork on a roasting rack in pan; let stand at room temperature for 30 minutes.
2. Preheat oven to 425°. roast pork for 15 minutes or until thermometer registers 145°. Let stand for 5 minutes; slice.
3. Squeeze moisture from cucumber. Combine cucumber, yogurt, lemon rind, 1/4 tsp salt, ground red pepper and minced garlic. Serve with pork.
Recipe from Cooking Light
Super Sloppy Joes
Serves: 4
Ingredients:
1 TBS olive oil
1-1/4 lbs. ground beef
2 to 2-1/2 tsp Montreal steak seasoning
1/4 cup brown sugar
1 medium onion, chopped
1 small red bell peppers, chopped
1 TBS red wine vinegar
1 TBS Worcestershire sauce
2 cups tomato sauce
2 TBS tomato paste
Buns or rolls, toasted and lightly buttered
Directions:
1. Heat a large skillet over medium-high heat. Add oil and beef to the pan, spreading it around to break it up. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat is browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes.
2. Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook mixture 5 minutes longer.
3. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with tops.
Recipe from Rachael Ray 30-minute meals 2
1 TBS olive oil
1-1/4 lbs. ground beef
2 to 2-1/2 tsp Montreal steak seasoning
1/4 cup brown sugar
1 medium onion, chopped
1 small red bell peppers, chopped
1 TBS red wine vinegar
1 TBS Worcestershire sauce
2 cups tomato sauce
2 TBS tomato paste
Buns or rolls, toasted and lightly buttered
Directions:
1. Heat a large skillet over medium-high heat. Add oil and beef to the pan, spreading it around to break it up. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat is browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes.
2. Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook mixture 5 minutes longer.
3. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with tops.
Recipe from Rachael Ray 30-minute meals 2
Paula's fried shrimp (v)
Serves: 4
Ingredients:
1/2 cup milk
1/2 cup buttermilk
hot sauce (optional)
2 cups self-rising flour
1/4 cup self-rising cornmeal
ground black pepper
salt
2 lbs. medium shrimp, peeled and deveined
peanut oil or canola oil for frying
Directions:
1. Pour oil in pan to 1/4" deep and preheat to 375°
2. Line a baking sheet with paper towels and set aside. In a shallow dish. whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
3. Fry in batches, but do not overload the pan. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking sheet. Serve warm.
Recipe from Food Network, Paula Dean (2008)
1/2 cup milk
1/2 cup buttermilk
hot sauce (optional)
2 cups self-rising flour
1/4 cup self-rising cornmeal
ground black pepper
salt
2 lbs. medium shrimp, peeled and deveined
peanut oil or canola oil for frying
Directions:
1. Pour oil in pan to 1/4" deep and preheat to 375°
2. Line a baking sheet with paper towels and set aside. In a shallow dish. whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
3. Fry in batches, but do not overload the pan. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking sheet. Serve warm.
Recipe from Food Network, Paula Dean (2008)
Chicken Français
Serves: 8
Ingredients:
3/4 cup egg substitute or 3 whole eggs
1/4 cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 TBS fresh lemon juice
1/4 tsp salt
1/8 tsp hot pepper sauce
3 garlic cloves, minced
8 skinless, boneless chicken breast cutlets
1/4 cup all-purpose flour
1 TBS olive oil, divided
cooking spray
2 TBS butter
1/4 cup dry white wine
3 TBS fresh lemon juice
Directions:
1. Combine first 8 ingredients in a shallow dish.
2. Dredge chicken in flour and dip in the egg mixture.
3. Heat 1-1/2 tsp oil in a large non-stick skillet coasted with cooking spray over medium heat. Add 4 chicken breast cutlets; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1-1/2 tsp oil and the remaining chicken.
4. Melt butter in pan; add 1/4 cup wine and 3 TBS juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.
Recipe from Cooking Light
3/4 cup egg substitute or 3 whole eggs
1/4 cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 TBS fresh lemon juice
1/4 tsp salt
1/8 tsp hot pepper sauce
3 garlic cloves, minced
8 skinless, boneless chicken breast cutlets
1/4 cup all-purpose flour
1 TBS olive oil, divided
cooking spray
2 TBS butter
1/4 cup dry white wine
3 TBS fresh lemon juice
Directions:
1. Combine first 8 ingredients in a shallow dish.
2. Dredge chicken in flour and dip in the egg mixture.
3. Heat 1-1/2 tsp oil in a large non-stick skillet coasted with cooking spray over medium heat. Add 4 chicken breast cutlets; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1-1/2 tsp oil and the remaining chicken.
4. Melt butter in pan; add 1/4 cup wine and 3 TBS juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.
Recipe from Cooking Light
Taco rice salad
Serves: 6
Ingredients:
cooking spray
1 lb. ground beef
1 garlic clove, minced
3 cups cooked yellow rice
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
6 cups torn romaine lettuce
3 cups chopped tomato
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 can black beans, rinsed and drained
2/3 cup sour cream
2/3 cup salsa
1/2 cup sharp cheddar cheese
tortilla chips
Directions:
1. To prepare salad, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic and cook 9 minutes or until browned, stirring to a crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly.
2. To prepare dressing, combine sour cream and salsa, stirring with a whisk.
3. Set up ingredient bar (ground beef, lettuce, tomato, corn, red onion, black beans and cheese) and make your own salad. Top with dressing and tortilla chips.
Recipe adapted from Cooking Light
cooking spray
1 lb. ground beef
1 garlic clove, minced
3 cups cooked yellow rice
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
6 cups torn romaine lettuce
3 cups chopped tomato
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 can black beans, rinsed and drained
2/3 cup sour cream
2/3 cup salsa
1/2 cup sharp cheddar cheese
tortilla chips
Directions:
1. To prepare salad, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic and cook 9 minutes or until browned, stirring to a crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly.
2. To prepare dressing, combine sour cream and salsa, stirring with a whisk.
3. Set up ingredient bar (ground beef, lettuce, tomato, corn, red onion, black beans and cheese) and make your own salad. Top with dressing and tortilla chips.
Recipe adapted from Cooking Light
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