Paprikash

From Cooking Light mag

Ingredients

• 6 ounces uncooked egg noodles
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 5 teaspoons olive oil, divided
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 2 teaspoons chopped garlic

• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 teaspoon chopped fresh thyme
• 1 teaspoon hot paprika
• 1/2 cup dry white wine
• 1 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon cider vinegar
• 3 tablespoons reduced-fat sour cream

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add pork; cook 4 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté 4 minutes or until vegetables are tender. Add flour, tomato paste, thyme, and paprika; sauté 30 seconds. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add stock and vinegar; bring to a boil. Add pork; reduce heat, and simmer 5 minutes or until pork is tender. Remove pan from heat; stir in sour cream. Serve over noodles.

Stuffed French Toast with Cherry Salsa

 From Spice of Life with Bel Arneson

ingredients

CHERRY SALSA:

• 1 1/2 cups pitted and quartered Bing cherries
• 1/2 teaspoon paprika
• Pinch ground green cardamom
• Pinch ground cloves

• 3 fresh mint leaves, chopped
• 1 tablespoon honey
• 1 tablespoon maple syrup

STUFFED FRENCH TOAST:

• 8 slices whole-wheat sandwich bread
• 3/4 cup cream cheese, softened
• 3/4 teaspoon ground green cardamom
• 3/4 teaspoon ground fennel

• 2 pinches ground cloves
• 2 teaspoons jaggery or brown sugar
• 4 eggs
• 1 tablespoon butter

Directions

For the cherry salsa: Combine the cherries, paprika, cardamom, cloves, mint, honey and maple syrup in a bowl. Mix well and set aside.

For the French toast: Using a biscuit cutter or an empty can, cut a round from each slice of bread.
In a medium bowl, combine the cream cheese, 1/2 teaspoon of the cardamom, 1/2 teaspoon of the fennel, 1 pinch of the cloves and all of the jaggery. Mix until well blended.
Spread a heaping tablespoon of the cream cheese mixture onto a bread round. Top with a second round to form a sandwich. Repeat with the remaining rounds.
Heat a griddle or large skillet over medium-low heat.
In a baking dish, whisk the eggs with the remaining 1/4 teaspoon cardamom, 1/4 teaspoon fennel and pinch cloves. Dip the stuffed bread rounds into the egg mixture, making sure that each is coated on all sides and has absorbed the egg mixture, 10 to 15 seconds of soaking per side.
Use the butter to grease the griddle. Place the egg-soaked 'sandwiches' on the griddle and cook 2 to 3 minutes per side, until lightly browned; then, using tongs, slowly roll them on their edges to ensure all sides are fully cooked.

Transfer to the French toast to plates, top with some of the cherry salsa and serve.

Minty Mushy Peas

From Food Network / Jamie Oliver

 

Ingredients

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Directions

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

Recipe courtesy Jamie Oliver

Chicken Fried Rice

Adapted From A Kid in the Kitchen 

• 2 (8.5-ounce) pouches precooked basmati rice
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 1/2 teaspoons hoisin sauce
• 2 tablespoons peanut oil, divided

• 1 rotisserrie chicken, cleaned
• 1 large egg, lightly beaten
• 1 1/2 cups chopped red bell pepper
• 1 cup frozen shelled edamame
• 2/3 cup thinly sliced green onions, divided

Preparation

1. Heat rice according to package directions.
2. Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Add chickento soy sauce mixture; toss to coat. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat.
3. Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
4. Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add chicken and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.

SalisburySteak

From AllRecipes

Ingredients:

1 pound lean ground beef 1/3 cup dry bread crumbs 1/4 cup chopped onions 1 egg, beaten 1 teaspoon salt 1/4 teaspoon ground black pepper Directions: 1. Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick. 2. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm. 3. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

2 cups beef broth 1 large onion, thinly sliced 1 cup sliced mushrooms 3 tablespoons cornstarch 3 tablespoons water

Mediterranean Spice

From Food.com

• 2 tablespoon chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 tablespoon paprika, hot or sweet
• 1/2 tablespoon garlic powder
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon ground cinnamon

This is the recipe I use for Greek sandwiches and lamb pitas.  

Chicken and Wild Rice Soup

From Roti N Rice

Ingredients

• 1 cup (170g) wild rice
• ¼ cup (60ml) vegetable oil
• 1 onion, chopped
• 2 medium sized carrots, peeled and chopped
• 2 large stalks celery, chopped
• 1 tsp dried thyme
• ¾ cup (115g) all-purpose flour
• 8 cups (1.9 liters) chicken stock
• Salt and pepper
• 2 cups (300g) cooked chicken, cubed
• 8 oz (225g) mushrooms, stems removed and sliced
• 1 cup (240 ml) half-and-half
• ½ cup (25g) chopped parsley

Instructions

Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

Pour in chicken stock. Bring to a boil.

Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.

Turn off heat. Stir in chopped parsley.