Menu Week June 7 - 13

This week I am continuing to work on my rice cooker skills.


Saturday, June 7 - Sausage Jambalaya in the rice cooker
Sunday, June 8 - Curried Chicken and Snow Peas with Quinoa (in the rice cooker)
Monday, June 9 - Weekly Pizza
Tuesday, June 10 - Turkey Black Bean Chili in the Slow-Cooker
Wednesday, June 11 - Mac and Cheese with Broccoli in the rice cooker
Thursday, June 12 - Spicy Cheese Quesadillas and Green Pea, Cashew and Jicama Salad
Friday, June 13 - The Golden Door's Grilled Lamb Salad




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Green Pea, Cashew, and Jicama Salad

2 packages (10 oz each) frozen tiny green peas, thawed
2 cups bean sprouts
1 large jicama, peeled, chopped into 1 1/2" pieces
1 cup chopped celery
1 bunch green onions, chopped (about 3/4 cup) including tops
1 cup sour cream
salt and ground pepper to taste
1 cup cashews
8 to 10 oz bacon, crisply cooked and crumbled

Thoroughly drain peas on paper towels. In a large bowl, combine all the ingredients except cashews and bacon; mix well. Refrigerate 4 hours or overnight. Just before serving, add cashews and bacon and mix gently.
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The Golden Door's Grilled Lamb Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Walnut oil or olive oil
1 tablespoon Minced ginger root
1/4 cup Coarse-chopped cilantro
1/2 teaspoon Freshly ground black pepper
2 Garlic cloves -- crushed
1 small Lamb loin (about 8-oz) (or left over leg of lamb)
12 Asparagus spears
1/3 cup Coarse-chopped walnuts
2 Green onions -- chopped
1/2 cup Cubed Jarlsberg lite -
Cheese - (about 2-oz)
2 tablespoons Capers
1 tablespoon Red wine vinegar
Freshly ground black -
Pepper -- to taste

* Trim meat of all visible fat.

Combine oil, ginger, cilantro, pepper and garlic in a large bowl. Add lamb and turn to coat.
Marinate for 2 hours.
Bring a large pot of water to boil. Prepare large bowl of ice water.
Blanch asparagus in boiling water for 30 seconds. Using tongs or a slotted spoon,
transfer asparagus from hot water to ice water.
Drain; set aside. (Or arrange asparagus spears on microwave proof platter,
tips towards center. Add 2 tablespoons water and cover with vented plastic wrap.
Microwave on High 4 to 5 minutes, turning plate 180 degrees after 2 minutes.)
Reserving marinade, cook lamb on oven grill or in large skillet over medium-high
heat, turning often, for about 8 to 10 minutes or until meat is seared on the
outside but still pink on the inside; set aside.
Divide asparagus spears onto four plates. Slice lamb into thin strips; fan slices
decoratively over asparagus. Top with walnuts, scallions, cheese, and capers.
Simmer remaining marinade in saute pan over medium heat for two minutes.
Whisk in red wine vinegar. Pour marinade dressing over salads.
Serve with fresh ground pepper, if desired. This recipe serves 4.

Content per Serving:
calories .. 285; total fat .. 17.7 g; protein .. 24 g; cholesterol .. 59 mg; saturated fat .. 4.5 g.

Thai Jicama Salad

Thai Jicama Salad

Ingredients

1 medium jicama finely shredded
1 medium granny smith apple finely shredded
1/2 medium red onion finely sliced
4 brussels sprouts trimmed then cut in half and finely shredded
1 small jalapeno shaved slices
1/2 cup packed cilantro roughly chopped
Juice from 3 limes
2 tablespoon garlic chili sauce
1 tablespoon hot mustard
1 tablespoon ginger put through garlic press
2 teaspoons anchovy paste (I used Vietnamese fish sauce, Worcestershire would work too.)
4 tablespoons Asian peanut oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

Directions In a medium mixing bowl add jicama, apple, onion, brussels sprouts, jalapeno and cilantro.

Squeeze juice from one lime over the ingredients then toss to coat.

In another mixing bowl add the garlic chili sauce, mustard, ginger, juice from the other two limes and anchovy paste.Whisk to blend.

Continuously whisk the ingredients while drizzling in the peanut oil to form an emulsified vinaigrette.Pour the vinaigrette over jicama salad and toss to coat.

Season with salt and pepper then chill at least two hours before serving.