Week 1- Cooking with Rachael Ray

*Recipes adapted and modified to suit our needs from Rachael Ray

Monday

Lunch: Fish Tacos

Ingredients

2 tablespoons extra virgin olive oil (EVOO) 

1 tablespoon fresh lime juice

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon granulated garlic

400 gm of sustainable white fish, cut into 1-inch strips

Salt and pepper

1/2 small red onion, finely chopped

1/2 fresh lemon juice

1/2 clove garlic, grated or pasted

1 ripe avocado halved and pitted

1 ear corn, grilled or roasted, kernels scraped, or 1 cup frozen corn, thawed

1 tomato, seeded and finely chopped

1 tablespoons cilantro, chopped

6-8 small (6-inch) corn tortillas

Shredded iceberg lettuce

Preparation

In a large bowl, combine the first 7 ingredients.Season with salt and pepper and toss to coat. Let stand for 15 minutes.

In a medium size bowl, combine the red onion, lemon juice and garlic. Sprinkle with salt and let stand until juices form, about 10 minutes. Scoop the avocado into the bowl and mash with a fork. Stir in the corn, tomato and cilantro; season.

Heat a nonstick skillet over medium-high. Cook the fish, working in batches if needed, until lightly browned and opaque in the center, 2-3 minutes per side.

Toast the tortillas 20-30 seconds per side. 

Fill the tortillas with the lettuce and fish; top with the guacamole.

Dinner: Own Chinese Dinner- Rice + Herbal Chicken Soup + Veg 

Tuesday

Lunch: Grilled Rosemary Chicken Melts

Ingredients

1/2 large clove garlic, pasted

1 tablespoons rosemary

1 tablespoons olive oil

Salt and pepper

1/4 teaspoon chilli flakes

1/2 teaspoon fennel seed

2 boneless, skinless chicken breasts, pounded 1/4-inch thick

1 small lemons, halved

2 fat handfuls baby kale or arugula

1/2 small red onion, very thinly sliced

2 5-inch squares focaccia or ciabatta bread, halved horizontally

Sliced provolone cheese, packaged or deli-cut on the thick side

Preparation

Pre-heat the griddle pan and a panini press.

Combine the garlic, rosemary, oil, salt, pepper, red pepper and fennel seed. Add the chicken and turn to coat.

Grill the chicken until cooked through, 7-8 minutes, turning occasionally. Dress the chicken with the juice of one lemon.

Dress the greens, fennel, and onion with juice of other grilled lemon and a touch of salt and pepper.

Build sandwiches of foccacia, cheese, greens, chicken, greens, cheese and foccacia. Press or grill the sandwiches with the lid down to mark bread and melt the cheese. Cut corner to corner and serve.

Dinner: Spaghetti Bolognese Belacan

Wednesday

Lunch: Vietnamese Food

Dinner:  Salmon + Spinach + Tortilla

Thursday:

Lunch: Burgers

Dinner: Chinese Omelette+ Spring Rolls + Rice + Spinach Soup (make for C) (Steam Asparagus for C)

Friday

Lunch: Vietnamese Food

Dinner: Grilled Rosemary Chicken Melt + Spinach + Leftovers

Saturday

Lunch: Burgers- Ciabatta, Beef & Cheddar Patties, Rocket, Tomato & Lettuce

Dinner: BBQ @ Friends

Sunday

Lunch: Spaghetti Bolognese

Dinner: Own Chinese Dinner- Rice + Few Spring Rolls + Herbal Chicken Soup + Veg