Sunday, June 22, 2008

Diane's Menu June 21 - June 27

Saturday - June 21 - Risotto de fungi (This is a family recipe, in the rice cooker this time though.) Salad
Sunday - June 22 - Spare Ribs, corn, white rice
Monday - June 23 - Pizza night
Tuesday - June 24 - Chicken, Bean and Wild Rice Salad
Wednesday - June 25 - Cavatelli and Peas
Thursday - June 26 - Grilled Lamb Kabobs, Curried Quinoa
Friday - June 27 - Pork Cholent Stew, Salad


Chicken, Bean and Wild Rice Salad

Makes 6 servings (about 1 cup each)
Preparation Time: 10 to 15 minutes

1 package (6.2 ounces) fast-cooking long grain and wild rice, cooked without spice packet, cooled
1 can (15 ounces) Light or Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Light or Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Black beans or Pinto beans or 1 1/2 cups cooked dry-packaged Black beans or Pinto beans, rinsed, drained
1 can (11 ounces) Mandarin orange segments, drained
1 cup frozen, thawed peas
Raspberry Vinaigrette (recipe follows)
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed
1 can (15 ounces) julienne beets, drained
1/2 cup coarsely chopped toasted pecan halves (optional)


Combine rice, beans, orange segments, and peas; pour 2/3 cup Raspberry Vinaigrette over and toss. Season to taste with salt and pepper.
Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side. Drizzle remaining 1/3 cup Raspberry Vinaigrette over beets and chicken. Sprinkle with pecans, if desired.
Raspberry Vinaigrette
Makes about 1 cup

1/3 cup olive oil
1/4 cup raspberry or red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange juice


Whisk together the all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.

TIP: To save time, prepared raspberry vinaigrette dressing can be used. To cool rice quickly, spread cooked rice on a cookie sheet and refrigerate.
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 445; Fat 13g; % Calories from Fat 24; Carbohydrate 65g; Folate 240mcg; Sodium 1326mg; Protein 26g; Dietary Fiber 12g; Cholesterol 37mg


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

Stir in the curry powder. 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.


Cholent Stew:

2 pounds cross-cut beef shank - pork works well too
1 cup dried black beans, rinsed and picked over
3/4 pearl barley
15 cloves garlic
1 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon freshly ground black pepper
1 beef bouillon cube, crushed
4 cups water, or to cover

1. Place the ingredients in the slow cooker in the order in which
they are listed. Cover and cook on high until the beans are tender,
5 to 6 hours. This meat will probably have fallen away from the
bones by this time.

2. Remove and discard the bones and any large pieces of marrow or
fat, If any pieces of meat are larger than bite-size, transfer them
to a cutting board, chop, and return them to the stew. Stir before
serving hot.

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