Friday, January 1, 2010

Happy New Year!

January Menus and recipes: (Seriously, though, how did it get to be January already? I've got things I was planning to do in August that are still undone.)

Friday, January 1: Gnocchi with Creamy Tomato Sauce
Ingredients:

2 packages (17.5 oz each) potato gnocchi

1 tbsp olive oil

3 c sliced white mushrooms

1/2 tsp salt

1/2 tsp black pepper

1 1/4 c no salt added tomato sauce

1 1/4 c frozen peas, thawed

1 tsp dried basil

1/2 c ricotta cheese (we substituted cream cheese since Zippy doesn't like ricotta)

Directions:

1. Bring a large pot of salted water to a boil. Add gnocchi to pot; cook about 2 minutes or until gnocchi rise to the top of water. Remove with a slotted spoon to a large bowl.

2. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 tsp each salt and pepper. Cook 3 minutes.

3. Add tomato sauce, peas and basil to skillet and reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese and remaining 1/4 tsp each salt and pepper; pour over gnocchi. Stir to combine.

Monday, January 4: Tomato & Olive Penne

Ingredients:

Salt and pepper

1 pound penne or other short pasta

3 tbsp olive oil

2 garlic cloves, thinly sliced

2/3 lb cherry tomatoes (2 c), halved or quartered

1 tsp dried oregano

1/4 tsp crushed red pepper

1/2 c olives, pitted and sliced

1/4 c chopped fresh parsley

1/4 c grated Parmesan cheese, plus more for serving

Directions:

1. In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain.

2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper. Reduce the heat to low, and cook stirring, until tomato juices run, about 3 minutes.

3. Add the penne, olives, parsley, and 1/4 c Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Tuesday, January 5: Bean & Cheese Quesidillas

Ingredients:

1 tbsp olive oil

1 small onion, finely chopped

1/2 small green pepper, seeded and chopped

1 can (15 oz) black beans, drained and lightly mashed

1/2 c salsa

1/2 tsp chili powder

1 package (10 ct) fajita size tortillas

8 oz shredded cheese

1/2 c cilantro leaves

Extra salsa for serving

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.

2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 c of the bean mixture and 1/3 c cheese evenly over the tortilla. Sprinkle some of the cilantro on top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.

3. Place quesadilla on baking sheet and keep warm in 200˚ oven. Repeat with remaining ingredients to make 4 additional quesadillas. To serve cut each quesadilla into quarters and top with salsa.

Wednesday, January 6: Creamy Chicken, and Broccoli

Ingredients:

2 tbsp margarine or butter

1/2 lb boneless, skinless chicken breasts cut into thin strips

2 c broccoli florets

1 small red pepper, cut into thin strips

1 c chicken broth

1/2 tsp garlic powder

1/4 tsp pepper

1 pkg (3 oz) cream cheese, softened

6 oz Farfalle (about 3 3/4 c) cooked and drained

Directions:

1. Cook pasta according to package directions.

2. In a large skillet melt butter over medium heat. Add chicken; stirring frequently, cook 3 minutes or until chicken is white. Remove chicken. Add broccoli, red pepper, chicken broth, garlic powder and pepper. Cover and cook, stirring occasionally, until broccoli is tender, 5 to 7 minutes.

3. Return chicken to skillet; cook 1 minute longer. Remove from heat. Stir in cream cheese until smooth. Add Farfalle; toss to coat.

Friday, January 8: Chicken Spinach Pie with Mushrooms

Ingredients:

4 tbsp unsalted butter

1 tbsp olive oil

1 small onion, chopped

4 oz cremini or button mushrooms, trimmed and thinly sliced

4 oz shiitake mushrooms, trimmed and thinly sliced

1 tsp kosher salt

5 oz baby spinach (or 10 oz box frozen spinach, thawed and drained)

3 c (1 lb) diced cook chicken

1/3 c all-purpose flour

2 1/4 c chicken broth

1 tbsp fresh lemon juice

1 tbsp coarsely chopped rosemary

8 sheets phyllo dough

Directions:

1. Heat oven to 400˚F. In a large nonstick skillet over medium-high heat, melt 1 tbsp butter and olive oil, then add onions. Cook, stirring until just soft, about 4 min. Add mushrooms and 1/2 tsp salt and continue stirring until softened, about 4 min. Gradually add spinach and stir until completely wilted, about 2 min. Transfer to a large bowl and add chicken; wipe skillet clean.

2. Whisk together flour, broth, lemon juice and 1/2 tsp salt and add to the same skillet over medium-high heat. Whisk until mixture is boiling and simmer until just thick, about 2 min. Add to chicken mixture with 1/2 tbsp rosemary, then transfer to a 2 quart baking dish.

3. Melt 3 tbsp butter and brush onto each phyllo sheet, layering one on toop of the other. Gently place over baking dish and crimp the sides to fit. Sprinkle with remaining rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.

Tuesday, January 12: Spaghetti with Shrimp & Bacon

Ingredients:

Coarse salt and ground pepper

12 ounces spaghetti

2 strips bacon, chopped

8 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally

6 scallions, chopped

2 garlic cloves, minced

1 tbsp fresh lemon juice

Directions:

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drained pasta, and return to pot.

2. While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel lined plate.

3. Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add 1/4 cup pasta water, and bring just to a boil.

4. Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.

Wednesday, January 13: Moroccan Chicken Stew


Ingredients:

1 tbsp ground coriander

1 tbsp ground cumin

3/4 tsp salt

1/2 tsp ground cinnamon

6 large skinless, bone in chicken thighs (about 2 lbs)

1 tbsp vegetable oil

2 c (1/2 16 oz bag) peeled baby carrots

1/2 c pitted dried plums

1 c (15 to 19 oz) garbanzo beans, rinsed & drained

1 c chicken broth

1 box (10 oz) plain couscous

2 plum tomatoes, coarsely chopped

1 box (9 oz) frozen whole green beans, thawed

Directions:

1. In a small bowl, combine coriander, cumin, salt, and cinnamon; use to rub all over chicken.

2. In 12 inch skillet, heat oil over medium high until hot, cook chicken. In crock-pot, place carrots, dried plums, and garbanzo beans.

3. Add cooked chicken to slow cooker. Remove skillet from heat. Add broth to skillet and stir until browned bits are loosened from bottom. Pour broth mix into slow cooker.

4. Cover slow cooker with lid and cook on low setting, 7 to 8 hours or until chicken and carrots are tender.

5. 10 minutes before serving prepare couscous as label directs. Stir tomatoes and green beans into stew. Cover slow cooker and heat through.

6. Fluff couscous. Spoon into bowls top with chicken and sauce.

Friday, January 15: Chicken Broccoli Shells


Ingredients:

1 jar (16 oz) Alfredo sauce

2 c frozen chopped broccoli, thawed

2 c diced cooked chicken

1 c (4 oz) shredded cheddar cheese

1/4 c shredded Parmesan cheese

21 jumbo pasta shells, cooked and drained

Directions:

In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350˚ for 30-35 minutes or until heated through.

Wednesday, January 20: Chinese Orange Beef


Ingredients:

2 lb cubed beef stew meat

1/2 c teriyaki sauce

1/2 c orange marmalade

1 tsp each minced garlic and fresh ginger

1 red pepper, cut into 1/2 inch thick strips

6 oz snow peas, strings removed

4 scallions, thinly sliced

Directions:

1. Add beef, teriyaki sauce, orange marmalade, garlic and ginger to slow cooker. Cover and cook on low 8 to 10 hours until beef is tender.

2. Turn to high. Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp tender. Top with scallions.

Friday, January 22: Red Bean Vegetable Jambalaya


Ingredients:

1 tbsp vegetable oil

1 large onion, sliced

4 large carrots, peeled and sliced into 1/2 inch coins

1/2 cauliflower, cut into florets (about 6 cups)

1 large green pepper, cut into 1-inch pieces

2 cloves garlic, peeled and chopped

2 cans (14.5 oz each) diced tomatoes

1 tbsp Cajun/creole seasoning

1/2 tsp salt

1 can (15 oz) red kidney beans, drained & rinsed

1 package (7.6 oz) couscous

Directions:

1. Heat oil in stockpot over medium heat. Add the onion and carrots and cook 6 minutes, stirring occasionally. Add cauliflower and pepper and cook an additional 6 minutes, stirring occasionally.

2. Stir in garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.

3. Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.

4. While jambalaya is cooking, prepare couscous following package directions.

5. Serve jambalaya over couscous.

Sunday, January 24: Edamame & Mushroom Risotto


Ingredients:

2 tbsp olive oil

8 oz white button mushrooms, trimmed and sliced

1 lb frozen edamame

3 c vegetable broth mixed with 1 1/2 c water

1 small onion, peeled and finely chopped

1 1/3 c Arborio rice

1/4 c white wine

1/8 tsp black pepper

1/2 c shredded parmesan cheese

Directions:

1. Heat 1 tbsp of the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside.

2. Cook edamame, about 5 minutes, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet. Discard shells.

3. Place broth and water in a medium-size saucepan and bring to a simmer. In a large saucepan, heat remaining tbsp oil over medium heat. Add onion and cook 5 minutes, stirring occasionally . Add rice and stir until rice is coated with oil. Cook for 1 minute, stirring. Add wine and cook until wine is absorbed—about 1 minute.

4. Add 1/2 c of the simmering broth mixture. Cook over medium-low heat, stirring until broth is absorbed. Add remaining broth mixture, 1/2 c at a time, cooking in the same manger. This should take about 30 minutes.

5. Gently heat mushrooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 c of the cheese. Divide among 4 bowls and sprinkle with remaining Parmesan cheese.

Monday, January 25: Buttermilk Pot Roast


Ingredients:

2 tbsp Dijon mustard

1 boneless beef chuck roast (about 3 1/2 pounds)

4 1/2 tsp onion soup mix

1/4 tsp pepper

8 medium potatoes, peeled and halved

8 medium carrots, halved

8 small onions, cut into wedges

1 c buttermilk

Directions:

1. Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.

2. Cover and bake at 350˚ for 2 1/4 to 2 3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm.

3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

Wednesday, January 27: Fettuccine Alfredo


Ingredients:

2 tbsp butter

2 cloves garlic, minced

3 tbsp flour

2 c fat-free half and half

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

1/4 c grated Parmesan

Directions:

1. Melt 2 tbsp butter in medium saucepan. Add 2 cloves garlic, minced; cook over low heat 1 minute or until fragrant. Whisk in 3 tbsp flour, then whisk in 2 cups fat free half-and-half until well combined. Finally, whisk in 1/4 tsp each salt, pepper, and nutmeg, and bring to a boil, whisking frequently.

2. Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in 1/4 c grated Parmesan. Serve with 1 pound cooked fettucine.

Friday, January 29: Colorful Kielbasa


Ingredients:

1 can (10 3/4 oz) condensed cream of celery soup, undiluted

1 1/2 c water

1 tbsp butter or margarine

1 lb smoked kielbasa, cut into 1/2 inch pieces

3/4 c uncooked long grain rice

1 pkg (10 oz) frozen peas

1 jar (4 1/2 oz) sliced mushrooms, drained

1 c (4 oz) shredded cheddar cheese

Directions:

In a skillet, combine soup, water and butter; bring to a boil Add kielbasa and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

Can't find a recipe you are looking for for this month? Check the archives, if not there, leave a comment and let me know what you need. Happy cooking!


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