Milanesa

Argentina Cooks, Shirley Lomax Brooks

1.5 lbs. boneless sirloin, or boneless chicken breasts

1 egg, lightly beaten

2 garlic cloves, finely minced

1/2 teaspoon dried Oregano

1/2 teaspoon crushed dried red pepper flakes

1/4 teaspoon salt

freshly ground pepper to taste

Pinch of dried Parsley or Cilantro

1/2 cup dry breadcrumbs

1/4 cup olive oil

1 tablespoon chopped Parsley optional

lemon wedges

Slice the meat into 1/4 inch thick pieces and pound them with a mallet until they are about 1/8 inch thick. 

Beat the egg lightly with a fork. Add garlic, Oregano, red pepper, and dried parsley to the egg mixture. Pour the egg mixture over the pounded meat. Marinate them for 10 minutes, turning several times.

Dip the slices of meat in the breadcrumbs, turning several times to cover the meat thoroughly, pressing the breadcrumbs into the meat with the heal of your hand.

Heat the oil in a skillet and saute the steaks on a medium setting until they are golden brown on both sides.

When done, remove from the skillet. Sprinkle with Parsley and squeeze fresh lemon juice over them.

Suzanne's note: I got this recipe out of an Argentine cookbook that I bought for Joe a few years ago. The recipe is very versatile and says that you can also serve them with chopped tomatoes on top or melted cheese.

Falafel in Pita with Yogurt Sauce

courtesy of Guy Fieri, Foodnetwork

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 teaspoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Suzanne's Note: Joe was hesitant about the chick peas (garbanzo beans) because he normally hates garbanzo beans, but even he loved this recipe. I definitely would use fresh parsley and cilantro I don't think it would taste as good without the fresh herbs. So it works out well that they only cost about a dollar or two at the grocery store.

Four Cheese Baked Penne

courtesy of Ellie Krieger, Foodnetwork

1 pound whole-wheat penne
1 1/2 cups small-curd low-fat cottage cheese
1 cup part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese, divided
3 tablespoons chopped parsley
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 (15-ounce) can low-sodium crushed tomatoes
1 (8-ounce) can low-sodium tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon chili flakes
3/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1/4 cup grated Parmesan (3/4 ounces)

Preheat oven to 400 degrees F.

Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.

Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.

Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.

http://www.foodnetwork.com/healthy-appetite-with-ellie-krieger/index.html

Suzanne's note: Above is a link to a video of Ellie making this dish. It is super yummy.

Spaghetti Sauce

courtesy of, My Kitchen Cafe' (see links)

3 tablespoons olive oil
2 cups onion, chopped
1 1/2 pounds, hamburger (90% lean)
4 tsp. finely chopped garlic (I used 4 cloves of garlic)
1 6 oz. tomato paste
3/4 tsp. kosher salt or regular salt
1/2 tsp. black pepper
2 tsp. oregano
2 tsp. basil
1 tsp. thyme (I used italian seasoning)
1 14-oz can diced stewed tomatoes
1 28-oz can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups water
1 tsp. chicken base, granules, or 1 bouillon cube
1 tsp. beef base, granules, or 1 bouillon cube
1 tablespoon sugar
1/2 cup red wine (I used cooking wine, since I don't drink alcohol. It is right by the vinegar)
1 bay leaf
1/4 cup fresh basil, rolled and thinly sliced with scissors (I never have fresh basil)

Heat olive oil over medium heat. Add onion and saute until translucent and slightly browned. add garlic and mushrooms. Stir contantly for 1 minute. Add beef and cook until no red is showing. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, water, chicken and beef bases, sugar, and wine. Stir until combined and add the bay leaf. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occationally. Stir in fresh basil and serve over pasta or use in lasagna.

Note: I know this sounds like a lot of work, but this sauce is sooo delicious. It makes a lot of sauce so I make it and freeze most of it to use later.

Chicken and Corn Chowder with Sweet Potatoes

 courtesy of My Kitchen Cafe'

3 cups whole milk
1 cup yellow corn muffin mix (jiffy brand is what I used)
2 Tablespoons butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts cubed or shredded
2 sweet potatoes, peeled and cut into 1/2 inch pieces
1 cup shredded monterey jack cheese or cheddar cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Note: I don't usually have fresh parsley so I added 1 or 2 tablespoons of dried parsley. Sweet potatoes are also know as yams.(I didn't know yams were sweet potatoes until last year). I also usually add leftover chicken. I was really surprized by this recipe It has a lot of flavor and a lot less fat then my other chowder recipe I was using. But is still very creamy and rich without having to use heavy cream.

Vegetable Pie

1 cup chopped fresh broccoli
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup shredded cheese
1/8 teaspoon pepper

3/4 cup milk
1/4 cup and 2 tablespoons Bisquick
2 eggs
1/2 teaspoon salt

Preheat oven to 350 degrees.
Cook broccoli in a glass measuring cup with 1/2 inch of water, covered with plastic wrap, in the microwave for 2 minutes or until tender. Drain throughly. Mix broccoli, onion, green pepper, and cheese in pie dish. Beat remaining ingredients until smooth. Pour into 10-inch pie dish. Bake until golden crust, about 35-45 minutes (knife comes out clean). Let stand 5 minutes before cutting.

Carrot Cake

The best Carrot Cake I have ever had, and the healthiest. Oil is partially replaced with applesauce, and there are 3 fruits and veggies in this cake. You can use 1/3 the fat cream cheese for the frosting if you want.


INGREDIENTS

4 eggs
3/4 cup canola oil
½ cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
½ -- 1 teaspoon nutmeg
1 tablespoon ground cinnamon
3 cups coarsely grated carrots (grated on large side of grater)
1 8 oz can crushed pineapple – drained and juices squeezed out
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 to 4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS

1.)Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Or place parchment paper down on bottoms of two greased, round, 9 inch cake pans for easy release after baking.

2.) In a large bowl, beat together eggs, oil, sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Stir in carrots, applesauce, and pineapple. Fold in pecans. Pour into prepared pan.

3.) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans, or sprinkle the cake with chopped pecans after frosting the cake. Frost the cooled cake.