Week of July 22, 2012

Sun - Spaghetti alla Margherita
Mon - Panini
Tue - Chow Mein
Wed - Beefaroni
Thur - Grilled Steak with Jicama-Corn Slaw (Pampered Chef Recipe)
Fri - Calzone


Spaghetti alla Margherita
2 cups cherry tomatoes
3 garlic cloves in skin
1/2 cup loosely packed, fresh basil
1 cup diced or shredded mozerrella
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
1 tbsp balsamic vinegar
Preheat oven to 425F. Top, cut in half, and seed tomatoes. Lay out tomatoes and garlic on a sheet pan, coat with a few tablespoons of olive oil, sprinkle with salt and pepper. Roast in oven until tomatoes are soft and shriveled, and garlic is browning but not burnt, 30-40 minutes. Remove from oven, let cool 5 minutes. Remove garlic skin by squishing with a fork.
Cook pasta according to package. (Retian 1 cup of pasta water if blending sauce) Chop basil. Dice or shred cheese. Mash garlic.
You can either eat as is or blend sauce. AS IS: Stir ingredients together (diced cheese) with spaghetti and enjoy. BLENDED SAUCE: blend tomatoes, garlic, 1 tbsp olive oil, balsamic vinegar together. Add water 2 tbsp at a time until desired thickness. Mix with pasta. Sprinkle with shredded cheese and basil, enjoy.


Panini:

4 ciabatta sandwich rolls

Olive oil

1 cup roasted red pepper and basil pesto (contact me for recipe)

8 slices mozzarella cheese

medium tomato, cut into 8 thin slices

8 Slices Deli turkey

8 Slices salami and/or Prosciutto or other cured meat

1/4 tsp each salt and pepper

Heat closed contact grill 5 minutes.

Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiche(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Vegatable Chow Mein I will be adding thinly sliced beef to this recipe
http://www.cookingchanneltv.com/recipes/ching-he-huang/vegetable-chow-mein-recipe/index.html

Beefaroni

1 lb ditalini or  macaroni

1 lb ground beef, sprinkled with seasoning salt

15 oz tomato sauce

1 tsp onion powder

1 tsp garlic salt

1 tsp brown sugar

salt and pepper to taste

Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out (about 1 tbsp of grease is okay). Return meat to pan.  Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

The Pampered Chef ® Grilled Steak with Jicama-Corn Slaw Recipe

Steak  1 pound boneless beef sirloin steak, cut 1 inch thick   2 teaspoons  Southwestern Seasoning Mix  Dressing and Slaw  1 orange   2 limes   2 teaspoons  snipped fresh cilantro   1 tablespoon  Garlic Oil or olive oil   1 garlic clove, pressed   1 teaspoon chipotle pepper in adobo sauce   1/2 teaspoon salt   1 medium jicama   2 ears corn on the cob, husks and silk removed   1 medium carrot, peeled   1/2 red bell pepper

For steak, rub surfaces of steak with seasoning mix. Heat Grill Pan over medium heat 5 minutes. Cook steak 6-8 minutes for medium (160°F) doneness, turning once with Chef's Tongs. Remove from heat and keep warm. For dressing, zest entire orange and limes using Microplane® Adjustable Grater. Juice orange usingJuicer to measure 1/4 cup juice and limes to measure 2 tablespoons juice. Snip cilantro using Kitchen Shears. Combine zest, juice, cilantro, oil, garlic pressed with Garlic Press, chipotle pepper and salt inSmall Batter Bowl; whisk using Stainless Whisk. For slaw, cut jicama in half lengthwise using Santoku Knife (reserve half for another use). Peel remaining jicama half with Serrated Peeler; place cut side down on Cutting Board. Slice into ¼-inch slices using Santoku Knife; cut slices into julienne strips. Remove kernels from corn using Utility Knife. Cut carrot into julienne strips using Julienne Peeler. Slice bell pepper into thin strips with Paring Knife. Combine vegetables in Stainless (2-qt.) Mixing Bowl; toss with half of the dressing. Thinly slice steak against the grain with Chef's Knife. For each serving, place slaw on serving plates; top with steak slices and drizzle with remaining dressing

Yield: 4 serving Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 22 g, Protein 23 g, Sodium 420 mg, Fiber 6 g Cook's Tip: Jicama is a large, bulbous root vegetable with thin, brown skin and white, crunchy flesh. To remove kernels from a fresh ear of corn, cut tip off of ear using Utility Knife, creating a flat base. Hold corn by husk end and stand upright on cutting board. Cut downward to remove several rows of kernels. Rotate corn and repeat until all kernels are removed.

CALZONE http://www.pillsbury.com/recipes/pizza-calzone/5f503393-72f1-4a5d-ae7b-2ae14969e8dc