Week 20 Recipes

Split Pea Soup serve with crusty bread

Serves 6

Ingredients

1 pound Dried split green peas
1 cup Carrot diced
1 cup Onion diced
1/2 cup Celery chopped
1 teaspoon Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 can (12 oz) Chicken broth
3 cup Water
2 large Smoked ham hocks

  
Instructions
Combine all in crockpot. Cover; cook on low heat setting for 8-9 hours until peas are very soft. Remove ham hocks; skim fat from surface of soup. Trim fat from hocks. Cut meat from bones and shred; stir into soup.

Source:  unknown
 

Beef Teriyaki Grilled serve with rice and steamed vegetables

Serves 6

Ingredients

1/2 cup Oil
1/3 cup Soy sauce
1/4 cup Red wine vinegar
2 tablespoon Lemon juice
1 1/2 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 Garlic clove minced
1/2 teaspoon Pepper
1 pound Beef flank or skirt steak

Instructions
Slice steak into thin slices, against the grain.  Mix together marinade in plastic bag.  Place meat in bag and marinate for at least an hour.  Grill steak to your desired "doneness".
Source: allrecipes.com

Shrimp Scampi serve with salad and crusty bread

Serves 4

Ingredients

1 pound Shrimp peeled and deveined
1 pkg Spaghetti
1 stick Butter
2 cloves Garlic pressed
1/3 cup White wine
Parmesan cheese
Bread crumbs

  
Instructions
1. Cook pasta according to package directions.
2. In saucepan, melt butter. Add garlic, cook a couple of minutes.
3. Add white wine and shrimp. Cook until shrimp is done (light pink).
4. Thicken sauce with some bread crumbs until it is the consistency you wish.
5. Serve over noodles with parmesan cheese on top.
Source:  me

Do the Mash serve with steamed green beans or broccoli

Serves 4

4 Potatoes, peeled and chunked
Milk, eyeball it
Butter 1-2 tablespoons
Lemon, peel zested & juiced
4 Chicken breasts skin on
Olive oil

  
Instructions
Boil potato chunks, drain and add milk, butter, grated lemon peel, salt and pepper. Mash the potatoes and stuff them under each chicken skin. Drizzle the chicken with oil and bake for 40 minutes. Stir butter and lemon juice in the pan juices, then spoon the sauce over the chicken.
Source:  Rachel Ray

Empanadas

Dough Ingredients:
•3 cups flour (plus a little more for kneading)
•1 teaspoon salt
•1/2 cup cold water
•1 egg
•1 egg white
•1 teaspoon vinegar
•3 tablespoons shortening
Preparation:
1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours *tip*.

7.  Roll out dough 1/4 inch thick.  Cut into circles about 4" in diameter.

*Tip*: If you want to keep the dough longer than 24 hours, you can freeze it.

Beef Filling:

Ingredients:
•2 lbs ground beef
•2 small potatoes, diced into one inch cubes and boiled until soft
•1 onion, peeled and coarsely chopped
•5 cloves of garlic, peeled and finely chopped
•1/4 cup green olives, finely chopped
•2 hardboiled eggs, coarsely chopped
•1 cup beef broth
•1/2 cup raisins, soaked in warm water for 1 hour (optional)
•1 teaspoon oil

Preparation:
Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone. Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough seal with a fork and cook accordingly.
Source:  about.com