week of March 23, 2014

Sun- Chicken Tamale Pie
Mon- Spring Peas with Dates and Walnuts (Food Network)

ground beef tacos

Tue- Ground Beef Tacos
Wed-  Fried Rice 
Thur- Foil Packet Chicken Puttanesca (Food Network)
Fri- Halibut with Arugula Salad (Pampered Chef Recipe)

Tamale Pie: I will be using cooked, shredded chicken instead of ground meat.
http://www.foodnetwork.com/recipes/ingrid-hoffmann/chipotle-tamale-pie-recipe.html 

Spring Peas with Dates and Walnuts I will be adding a can of chick peas to this as well. Also, do not have walnut oil so I will be using extra virgin olive oil.

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground cummin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Fried Rice
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
2 scallions, chopped
Scramble eggs, cook. Warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated, warm and slightly browned. Stir in eggs and veggies. Serve.

Sautéed Halibut with Arugula Salad

INGREDIENTS
3 medium oranges, divided
3 tbsp (45 mL) white wine vinegar
2 tbsp (30 mL) orange marmalade
3 tbsp (45 mL) Sweet Basil Rub, divided
1/4 cup (50 mL) canola oil, divided
1/2 small red onion
1 avocado
4 skinless, fresh or frozen, thawed halibut fillets (4-6 oz/125-175 g each), patted dry
1 pkg (5 oz) fresh arugula (about 6 cups/1.5 L)

DIRECTIONS
1 Zest one of the oranges using Microplane® Zester to measure 1 tbsp (15 mL) and juice to measure 2 tsp (10 mL). Cut remaining two oranges into segments using Paring Knife (see Cook’s Tip). Set orange segments aside. 
 2 For dressing, combine zest, juice, vinegar, marmalade and 1 tbsp (15 mL) of the rub in Small Batter Bowl; whisk well. Slowly add 2 tbsp (30 mL) of the oil while whisking. 
3 Thinly slice onion and dice avocado using Santoku Knife. 
4 Heat remaining 2 tbsp (30 mL) oil in (10-in./24-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Season halibut with remaining 2 tbsp (30 mL) rub. 
5 Add halibut to Skillet; reduce heat to medium and cook 2-3 minutes per side or until halibut flakes easily with a fork. 
6 Meanwhile, set aside ¼ cup (50 mL) of the dressing to serve with halibut. InStainless (4-qt./4-L) Mixing Bowl, gently toss arugula with remaining dressing, orange segments, onion and avocado. 
7 Drizzle halibut with reserved dressing and serve with salad.
Yield: 4 servings Nutrients per serving: Calories 370, Total Fat 23 g, Saturated Fat 2.5 g, Cholesterol 55 mg, Sodium 680 mg, Carbohydrate 21 g, Fiber 6 g, Protein 23 g

Cook's Tips:
To cut orange into segments, cut a ½-in. (1-cm) slice from top and bottom of the orange. Rest orange on one of its flat cut sides; cutting from top to bottom, trim away the entire peel and white membrane, exposing the flesh. Cut along the membrane on the left and right side of each orange segment. Angle the knife under each segment and lift out.

If desired, 2 tbsp (30 mL) dried basil, 1 tsp (5 mL) sugar, 1 tsp (5 mL) paprika, ¾ tsp (4 mL) salt and ½ tsp (2 mL) ground black pepper can be substituted for the Sweet Basil Rub.