Week of Nov 16, 2014

Puttanesca

Sun - French Onion Soup
Mon - Beef Pot Roast
Tue - Beef Tamale Pie
Wed - Puttanesca
Thur - Chicken Ramen
Fri - Crispy Chicken Tenders

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Pot Roast Dinner

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.


Beef Tamale Pie
Tamale Pie
(6 - 9 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)
1/4 tsp. pepper
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
2 cups chicken or pork, cooked and shredded (I will using leftover beef roast)
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes.

Puttanesca 

Cook 6 sliced garlic cloves, 1/2 cup chopped black olives, 1/4 cup drained capers and 4 chopped anchovies in olive oil over medium heat until the garlic is golden. Add 1 cup water, one 28-ounce can whole tomatoes (crushed by hand) and 1/2 teaspoon dried oregano. Season with salt and red pepper flakes. Simmer 15 minutes; stir in 1/2 cup chopped parsley. Add cooked fusilli and toss, adding up to 1/2 cup pasta water. Read more at: http://www.foodnetwork.com/recipes/articles/50-pasta-dinners.page-2.html?oc=linkback

Chicken Ramen Soup

6 (3 -to-5-ounce) packages dry or vacuum-packed ramen noodles (flavor packets discarded)
2 quarts chicken broth (homemade prefered, but not necessary)
2 carrots, peeled and chopped (optional, use any veggie you like)
12 scallions, chopped
2 celery stocks, chopped (optional, use any veggie you like)
2 cups shredded chicken (I will be using leftover chicken from Tuesday)
1 inch piece fresh ginger, peeled
In a large sauce pot, heat the broth. Add carrots, celery, 1/2 the scallons, and ginger. Cook until veggies are almost tender, then add chicken and noodles (do not break). Cook 3-5 minutes or until noodles are done. Remove ginger. Garnish with rest of scallions, if desired. Serve.
Other optional toppings: Sauteed mushrooms, Nori strips (seaweed), Shredded kale, Cubed firm tofu, Snow peas, Toasted sesame seeds, Sliced radishes, Bean sprouts, Kimchi, Watercress, Sliced jalapeno, Pickled ginger, Wasabi paste, Fried egg, Sesame oil, Sriracha, Soy Sauce.

Crispy Parmesan Chicken Strips (Pampered Chef)
INGREDIENTS

1 1/2 cups (375 mL) seasoned croutons, crushed

1 1/2 oz (45 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed)

1 tsp (5 mL) dried parsley

1/4 tsp (1 mL) garlic salt

2 egg whites

1 tbsp (15 mL) water

1 lb (500 g) boneless, skinless chicken breasts, cut into 1-in. (2.5-cm) strips

DIRECTIONS
1.Preheat oven to 450°F (230°C). In medium bowl, combine croutons, cheese, parsley and garlic salt. Whisk together egg whites and water in small bowl. Dip each chicken strip into egg mixture and then into crouton mixture, coating evenly.

2. Arrange strips in a single layer on Medium Round Stone with Handles. Bake 14-16 minutes or until chicken is no longer pink in center.

Yield: 4 servings. Nutrients per serving: Calories 250, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 34 g, Sodium 510 mg, Fiber 1 g.