Sunday, January 4
Monday, January 5
Szechuan noodles (from Ina's Barefoot Contessa cookbook)
This recipe serves 6 - 8, so I'll cut it in half. And, as always, I'll see the measurements as mere suggestions... This is the recipe as it's listed in the book (not the cut in half version)
6 garlic cloves, chopped 1/4 c fresh ginger, peeled and chopped
1/2 c vegetable oil 1/2 cup tahini
1/2 c smooth peanut butter 1/2 cup good soy sauce (can there be bad soy sauce?)
1/4 c dry sherry 1/4 c sherry vinegar
1/4 c honey 1/2 tsp hot chili oil
2 T dark sesame oil 1/2 tsp freshly ground black pepper
1/8 tsp cayenne 1 lb spaghetti
1 red bell pepper, julienned 1 yellow bell pepper, julienned
4 scallions, sliced diagonally
In a food processor, add garlic and ginger, veg. oil, tahini, p. butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil and pepper (black and cayenne). Puree sauce.
Cook spaghetti al dente. Drain and put in bowl. Add sauce, bell peppers and scallions to bowl, toss to coat. Serve warm or room temperature.
Tuesday, January 6
(Not Your Average) Mushroom Barley Medley (from Quick and Healthy Recipes for Vibrant Living)
Again, this recipe makes 8 - 10 servings, so I'll pretty much cut it in half, and still have leftovers for tomorrow. The recipe I'm listing is the whole thing.
16 oz. chopped mixed mushrooms (all kinds)
2 portobello mushrooms
2 chopped large onions
2 minced cloves garlic
2 c turnip cubes, 1/2 inch dice
1 tsp dried or 1 tbsp fresh thyme
1/4 tsp salt
4 c nonfat or lowfat cream of mushroom soup
4 c low sodium french onion soup (though I think I might just use vegetable stock instead)
1/3 c pearl barley
Chop mushrooms. Heat oil, add onions, garlic, turnip, thyme, saute until onions are golden. Add mushrooms and salt and turn heat to low. Stir 20 - 30 min until almost all liquid is evaporated. Add both soups (or stock) and barley, heat to a boil, reduce heat, cover, simmer. The soup is ready when the barley is soft (40 minutes is usually adequate). Add stock to control thickness of soup.
Karen's note: I might begin cooking barley in the stock in another pan while the mushroom mixture is cooking, to save on time. We'll see how that goes.
Wednesday, January 7
Thursday, January 8
More Barefoot Contessa!
This time, it's Turkey Meat Loaf and Roasted Carrots:
For the meatloaf (which, again serves 8 - 10, so I'll AT LEAST cut it in half, if not more)
3 c chopped yellow onion 2 tbsp olive oil
2 tsp kosher salt 1 tsp ground black pepper
1 tsp fresh thyme (1/2 tsp dried) 1/3 c Worcestershire sauce
3/4 c chicken stock 5 lb (or way less, for us) ground turkey breast
1 1/2 tsp tomato paste (have you seen it in the tube, like toothpaste? so much easier!)
1 1/2 c plain dry bread crumbs 3 extra-large eggs, beaten
3/4 c ketchup
Preheat oven to 325. Saute in olive oil the onions, salt, pepper and thyme until onions are translucent. Add Worc. sauce, chicken stock, tomato paste, mix well. Cook to room temp.
Combine turkey, crumbs, egg and onion mixture in a large bowl. Mix well and shape into rectangular loaf on an ungreased cookie sheet. Spread ketchup evenly on top. Bake 1 1/2 hours (I'm assuming I'll adjust the time for the smaller loaf) until internal temp is 160. A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.
Roasted carrots (adapted from Barefoot Contessa)
Slice carrots into big slices. Coat with olive oil, salt and pepper. Put on baking sheet and roast in oven until roasty and goldeny. You can toss with minced dill or parsley if you want, season, and eat!