Thursday, May 1, 2008

Menu Friday April 18 - Thursday April 24

Menu Friday April 18 - Thursday April 24

Friday: Chicken Cordon-Bleu in Brandy Cream Sauce over pasta (we had company)
Sunday: Roast Chicken, Curried Quinoa with Peas
Monday: Pizza ($6 special on Mondays from a local pizza place)
Tueday: Turkey Black Bean Chili
Wednesday: Risi E Pisi (Italian Rice and Peas)
Thursday: Montego Bay Shrimp and Bean Salad

Montego Bay Shrimp and Bean Salad
Makes 4 servings (about 1 cup each)
Preparation Time: 25 to 30 minutes

3/4 cup water
1/2 cup light coconut milk
1/2 cup uncooked rice
8 to 12 ounces cooked peeled, deveined shrimp
1 can (15 ounces) Blackeyes or Pink beans or
1 1/2 cups cooked dry-packaged Blackeyes or
Pink beans, rinsed, drained
1 cup cubed fresh or jarred mango
1/2 cup cubed cucumber
1/4 cup chopped red bell pepper
2 tablespoons thinly sliced green onions and tops
1/4 to 1/2 cup finely chopped cilantro

Coconut Dressing (recipe follows)


Heat water and coconut milk to boiling in medium saucepan; stir in rice. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, about 20 minutes. Cool.
Combine rice and remaining ingredients, except Coconut Dressing, in salad bowl. Pour Coconut Dressing over and toss.
Coconut Dressing
Makes about 1/3 cup

1/4 cup light coconut milk
2 tablespoons fat-free honey-Dijon dressing
1 1/2 teaspoons lime juice
2 to 3 teaspoons sugar


Mix all ingredients.
NOTE: Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information

Per serving: Calories 276; Fat 3g; % Calories from Fat 9; Calcium 72mg; Carbohydrate 48g; Folate 119mcg; Sodium 522mg; Protein 17g; Dietary Fiber 5g; Cholesterol 87mg


1 pound extra lean ground beef
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 medium onion, chopped
1/2 sweet red pepper, seeded and chopped
3 cloves garlic, sliced
14 1/2 oz can diced tomatoes with jalapenos, drained
1 tbs vinegar
1 tbs sugar
1/2 cup golden (or regular) raisins
10 Spanish olives, sliced
2 tbs tomato paste
1/4 tsp salt
Rice & Beans (recipe follows)

In a pot, combine beef, cinnamon and cloves. Cook 5 min. breaking meat apart. Stir in onion, pepper and garlic. Continue to cook for 5 min. Add tomatoes, vinegar and sugar. Reduce heat cover and simmer 20 min. Uncover and stir in raisins, olives, tomato paste and salt. Cook 5 min. Serve with rice and beans. MAKES 4 SERVINGS.*

RICE AND BEANS---Heat 2 tsp olive oil in a saucepan. Add 1/2 sweet red pepper, chopped, 1 jalapeno, seeded and minced. Cook 5 min. to soften.

Add 1 large pinch saffron or 1/16 tsp tumeric and 2 cups water. Bring to a boil. Stir in 1 cup long grain white rice and 1/2 tsp salt. Cover and reduce heat. Cook 20 min. or until all the water is absorbed. Uncover rice and stir in 15.5 oz can pinto beans, rinsed and drained. Let stand covered until serving.


Curried Quinoa Recipe

Serves Six to Eight
1 Cup Quinoa
1½ Tbsp. Vegetable Oil
½ Onion Diced (about 4 or 5 ozs.)
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile (Finely Chopped)
1 tablespoon ground curry (we love spicy, use less to taste)
1¾ Cups Water
½ Cup Fresh or Frozen Peas

Rinse quinoa with cold water. Some commercially available products are pre-rinsed. Read your package.

Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water.

Place oil and diced onions in a heavy saucepan. Sauté the onions on medium high heat for four to five minutes.

Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.
A fine, white spiral appears around the grain as it cooks.

Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.

Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.

Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.

Fluff with a fork before serving.\


Rici E Bisi (Italian Rice and Peas) (Rice Cooker) Recipe #223430
I love this recipe. You can use fresh or frozen peas with this. Using fresh peas, add them at the beginning. If you are using very young and tender fresh peas or frozen- add at the end. You can expect this rice to have the texture and consistency of a creamy risotto. From The Ultimate Rice Cooker Cookbook.
by Bev
35 min | 15 min prep | SERVES 4 -5 1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup shallots, minced (or use mild onion)
1/2 cup celery, minced
2 tablespoons dry white wine
1 cup medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
2 tablespoons medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
3 cups chicken stock or meat stock or vegetable stock
1 1/2 cups peas (fresh or frozen)
To Finish
2 teaspoons unsalted butter
2 tablespoons heavy cream
1/4 cup parmesan cheese

Set Rice Cooker for the quick cook or regular cycle.
Place the olive oil and butter in the rice cooker bowl.
When the butter melts, add the shallots and celery.
Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
Add the wine and cook for a couple of minutes.
Add the rice and stir to coat the grains with the hot butter.
Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
Add the stock and peas, if you are using fresh, mature peas; stir to combine.
Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
If needed, cook for a few minutes longer.
This rice will hold on the Keep Warm cycle for up to 1 hour.
When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
Stir in the cream, cheese and salt to taste.
Serve immediately.

1 comment:

Kevin said...

I like a nice curried quinoa. I recently made one with mangoes.