December Week 3
Sunday
Lunch: Picnic
Dinner: AOL
Monday
Lunch: Leftovers
Dinner: Tuna Salad Sandwich and Melon Salad
- 2 5-ounce cans of tuna
- 1/4 cup mayonnaise
- 1 stalk of celery, diced (optional)
- 2 tablespoons red onion, diced (we used more)
- 1-2 tablespoons chopped parsley, chives and/or other herbs
- 1/2 tablespoons Dijon mustard
- salt and pepper, to taste
- 2 slices gluten-free bread
- 1/4 avocado, sliced (optional)
- 1 recipe melon mozzarella salad with basil
- 1/2 cucumber, sliced
- 1 hard boiled egg (optional)
- Corn (optional)
- 1 cantaloupe melon (we used half a melon only)
- 1 honeydew melon
- 2 cups blueberries (optional)
- 1 1/2 cups mozzarella balls (we used half)
- 1 cup fresh basil leaves, loosely packed (we used salad leaves instead)
- 1 1/2 tbsp olive oil
- 1/2 tsp white balsamic vinegar
- 1/2 tsp honey
- salt and pepper, to taste
- Whisk together the olive oil, vinegar, honey and salt and pepper in a small bowl and drizzle on top of the salad. Gently stir to combine.
Tuesday
Lunch: https://tasty.co/recipe/garlic-bread-meatball-sliders#.lwE0MlQkn
12 servings
- 1 lb ground beef(455 g)
- 1 egg
- ½ tablespoon kosher salt
- ½ tablespoon black pepper, freshly ground
- 1 tablespoon garlic powder
- ¼ cup grated parmesan cheese(25 g)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon canola oil
- 1 cup marinara sauce(255 g)
- 1 pack dinner roll, 12 rolls left intact, not pulled apart
- 6 slices mozzarella cheese
GARLIC BUTTER
- 4 tablespoons unsalted butter, melted
- 2 tablespoons garlic, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons grated parmesan cheese
- Preheat the oven to 350° F (180°C).
- In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed.
- Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
- Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
- Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for about eight to 10 minutes, flipping the meatballs in the sauce until the sauce has reduced to a thick consistency. Remove from heat.
- Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 inch (23x33 cm) baking pan.
- Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.
- In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders.
- Bake for 20 minutes until the rolls are golden brown and cheese is melted.
- Cut into individual sandwiches, and serve.
Dinner: Rice + mooli soup and prawn fritters
Wednesday
Lunch: N/A
Dinner: https://www.itv.com/thismorning/articles/easy-chicken-tikka-masala-with-basmati-rice-nadiya-hussain-recipes
Ingredients
For the tikka masala
5 tbsp olive oil30g fresh ginger, peeled and crushed5 cloves of garlic, peeled and crushed2 small onions (approx 200g) finely chopped1 tsp salt1 tbsp tomato puree700g chicken breast, diced1 tbsp garam masala1 tbsp curry powder100ml water1 x 400g tin of tomato soupa large handful of fresh coriander (about 30g) chopped
For the rice
375g basmati rice830ml water2 tbsp ghee, melted
Method
Put the oil into a large pan and place on a medium heat. Add the crushed ginger and garlic and cook for about 1 minute.
Add the onions, salt and tomato puree and cook for about 5 minutes, until the onions have softened
Add the chicken breast, garam masala and curry powder and cook for 15 minutes. Now add the water as the chicken will be starting to stick slightly. Cook until all the moisture has evaporated.
Now add the tomato soup, bring to the boil and leave to simmer on a low to medium heat for 25 minutes
Take off the heat and add the chopped coriander
To cook the rice, put it into a large non-stick pan with the water. Bring to the boil then allow to simmer for about 10 minutes, until all the water has evaporated.
Turn the heat down completely, place a lid on the pan and allow the rice to steam gently for about 10 minutes
Once the rice is cooked, use a fork to fluff it up. Then add the melted ghee and stir through. Serve with the tikka masala.
Thursday
Lunch: https://www.makesushi.com/teriyaki-chicken-sushi-roll-2/ and prawn sushi
Step 1: preparing the chicken
Before you start, prepare or buy teriyaki sauce, 120 grams (4 oz) of sushi rice and about ten thin cucumber batons.
Put 1tsp of sesame oil and 2 tsp of olive oil in a frying pan and turn on the heat. Take a piece of chicken breast, slice it lenghtwise in two or three pieces (for one roll you need two pieces of about 3 to 4 cm wide) and sprinkle a pinch of sea salt on one side. Put the salted sides face down in the pan and sprinke the other side with a pinch of salt too. Once the chicken is cooked through, drizzle thick teriyaki sauce over the meat. Let it simmer for a few minutes to infuse the chicken breast with the teriyaki flavor. Then remove the teriyaki chicken from the pan and put in on a plate to cool. Place your bamboo rolling mat inside a plastic zip-lock food bag to prevent the rice sticking to the rivets of the mat. Lay a half sheet of nori on the mat, with the rough side of the nori facing upwards. Now moisten your hands with some water and rice vinegar to make it easier to handle the rice.
Spread 120 g of sushi rice across the surface of the nori sheet and into all the corners. Handle the rice gently so that it remains fluffy and light. Then flip the sheet over so that the rice is facing the rolling mat.
Take two pieces of the teriyaki chicken breast and place them lengthwise at the centre of the nori sheet. Put a few cucumber batons on top of the chicken. Don’t add to many, that would make it hard to roll the roll.
Now drizzle a bit of teriyaki sauce over the cucumber and chicken. The amount depends on your own preference, but don’t use too much otherwise the roll will become all wet. Compress it all together as you roll by applying pressure on the bamboo mat with your hands.
Take a half peeled avocado and slice it up in thin slices (of about 1 mm). Use only the tip of your knife and drag it quickly through the avocado. By only using the tip of the knife, you will achieve a neater cut, as the avocado is less likely to stick to the knife.
Spread the avocado thinly on the chopping board. Flatten them down a bit with your hands and trim the sides of the avocado (in particular the pointed edges) with a knife to make them look neat and uniform. If you’ve flattened the slices correctly you should be able to do this in one movement.Put your sushi roll back on the chopping board. Scoop up the avocado slices by sliding the flat side of a knife underneath. Place the slices on top of the sushi roll. Take a sheet of cling film and lighty cover your sushi roll. Place the bamboo rolling mat (this time without the plastic bag covering) on top and gently apply pressure to further shape the roll. Remove the mat but leave the cling film in place.
Moisten your knife by drawing it across a dampened cloth. This prevents the rice from sticking to the blade. Cut the roll in half and place both halves side by side. Cut each half into 4 pieces. (If you want really neat pieces, first cut off both ends of the roll and eat them right away to have a taste of what’s to come.) Keep moistening your knife between cuts.
When the cutting is done, gently remove the cling film. add a scoop of pickled ginger at the side. Drizzle some teriyaki sauce over the sushi pieces. Finish by sprinkling toasted sesame seeds over the roll for added crunch.
Dinner: Leftover garlic meatball sliders
Friday
Lunch: Leftover Tikka
Dinner: Egg and chicken fried rice w leftover veg
Saturday
Lunch: Tan Thanh Loi (buy Banh mi buns and Viet desserts from bakery)
Dinner: Chicken thighs w Viet rice rolls
Comments
Post a Comment