Berry smoothie Monday - Breakfast - EasyMenu
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Monday
Breakfast
Berry smoothie
Serves
4
Cooktime
10 min
Ingredients
1 ripe banana
8-10 strawberries (you know, there is never such a thing, as too
many strawberries!)
3/4 – 1 cup of skim milk
3/4 cups of frozen strawberry yogurt
1/4 cup of peach or raspberry sorbet (any tart sorbet)
Instructions
Cut banana and strawberries into small pieces, put into blender, add milk, yogurt and sorbet,
turn blender on “chop” for about 30-40 sec, and then to “blend” till it’s… blended :)
Pore smoothie into cups, and put some fresh blackberries and raspberries on top.
Photo courtesy A Rosie Sweet Home via Flickr.
Recipe courtesy Henrietta Dombrowskaya,
http://hettiecooking.wordpress.com/2014/06/01/summer-desserts/
Monday
Lunch
Spaghetti bolognese
Serves
8
Cooktime
30 min
Ingredients
- 30g butter
- 500g spaghetti
- 3 tbsp olive oil
- 225g smoked back bacon, finely diced
- 2 onions, finely diced
- 1 clove garlic, finely chopped
- 2 large carrots, finely diced
- 3 sticks celery, finely diced
- 500g minced lamb
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato puree
- 250ml white wine
- 3 finely pared strips lemon zest
- 1 bay leaf
- 3 sprigs parsley
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 10 tbsp (60g) freshly grated Parmesan
Instructions 1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced lamb and stir-fry until the lamb is evenly brown and crumbly. Add the chopped tomatoes, tomato puree, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste. 2. Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan. 3. Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.
Monday
Dinner
Stewed chicken with rice
Serves
10
Cooktime
30 min
Ingredients
1 tablespoon extra-virgin olive oil
2 1/4 pounds boneless, skinless chicken thighs , trimmed and cut
into 2-inch pieces
400 g frozen vegetables
80 g onion
50 g carrot
1 teaspoon salt
8 cups water
2 1/2 cups brown rice
2/3 cup packed chopped fresh cilantro
Instructions
1. Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano,
paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
2. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in
rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the
rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.
Tuesday
Breakfast
Sausage Gravy
Serves
8
Cooktime
30 min
Ingredients
1 lb pork sausage
1/3 cup flour
1 quart milk
1 dash pepper
Pillsbury Grands refrigerated buttermilk biscuits
Instructions
1. Cook sausage in skillet.
2. Drain Fat.
3. Sprinkle flour over sausage and stir well.
4. Cook flour and sausage together for about 5 - 7 minutes.
5. Add milk.
6. Cook over medium heat until thickened.
7. Add pepper.
8. Serve over biscuits.
Source: food.com
Tuesday
Lunch
Spaghetti marinara
Serves
6
Cooktime
30 min
Ingredients
- 2 tbs olive oil, plus extra to toss
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 cup (250ml) dry white wine
- 3 tbs tomato paste
- 2 x 410g cans crushed tomatoes
- 500g spaghetti
- 500g marinara mix*
- 300g black mussels, washed, de-bearded
- 2 tbs chopped flat-leaf parsley
Instructions
Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until
softened.
Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer
15-20 minutes further, stirring occasionally until slightly thickened. Season well.
Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
Add marinara mix and mussels to tomato sauce, cover with lid and cook 3-4 minutes over
medium-high heat, discarding any mussels that do not open.
Stir in parsley, then toss the sauce through the pasta and serve.
Notes & tips
* A mix of fresh seafood, from fish-mongers and good supermarkets. Serves 6
Tuesday
Dinner
Borscht
Serves
4
Cooktime
30 min
Ingredients
- 1 large onion
- Cooking oil for frying
- 2 medium peeled potatoes
- 2 peeled carrots
- 400 g canned tomatoes
- 1/4 head of cabbage
- 3 medium-beets
- 4 large cloves of garlic
- Parsley and/or dill, to taste.
- 1 tbsp salt (to taste).
- 1 tbsp sugar (to taste).
Instructions
Chop the onions, potatoes, cabbage, and tomatoes into small pieces, and grate the beets and
carrots into approximately 1-inch long pieces.
Fry the onions until golden-brown (with about 4-5 tbsp. oil) in a deep frying pan at medium
heat. Mix regularly.
Add the carrots to the onions and cook for two or three minutes more.
Add the tomatoes and beets to the frying pan. Immediately pour vinegar or lemon juice over
the beets to preserve their color and taste. If you are going to add ketchup, do it right now.
Mix everything, then cover the pan with a lid and cook for 5-10 minutes more at low heat.
Pour cool water into a large pot so that the water takes up between 1/2 and 2/3 of the pot'stotal capacity. Turn on medium heat and wait until the water is boiling. Add the potatoes to the boiling water and wait 3-4 minutes. Add the cabbage and wait about two minutes. Add everything in the frying pan to the pot. Add the garlic, parsley, and dill. Add the salt and sugar. Wait until the water is boiling again (as it should have stopped when everything was added) and then turn off the heat. Cover the pot with a lid, leaving a crack for steam to escape. Let the soup cook in its own heat for about 2 hours. The longer it cooks, the better it tastes. You may want to refrigerate it and microwave it the next day for an even better taste. Serve with sour cream. Enjoy! Photo courtesy liz west via Flickr
Wednesday
Breakfast
Baked Eggs with Beans
Serves
4
Cooktime
30 min
Ingredients
1 onion sliced
1 tomato sliced
2 Tbsp olive oil
Lemon
1/2 Tbsp cumin
Handful dry red chili
Salt and pepper to flavor
250 gm boiled beans (you can use the baked beans tins)
Fresh coriander leaves
2 Tbsp tomato sauce
Spring onions
4 eggs
2 Tbsp grated cheese
1 Tbsp honey
Instructions
Preheat the oven at 160 degrees for 20 minutes.
Chop the onions and tomato.
Heat up the pan with olive oil and add cumin and some dry red chilies.Add the onions and tomatoes to the pan. Add the beans, salt, pepper, fresh coriander leaves and lemon juice. Mix well. Add tomato sauce and honey. Break the egg in the above mixture. Garnish with spring onions and grated cheese. Put it in the oven for 10 minutes at 170 degrees. Sprinkle some onions and coriander leaves. Then serve it with a drizzle of olive oil and salt & pepper. Source: NDTV Cooks
Wednesday
Lunch
Rice with wok
Serves
6
Cooktime
30 min
Ingredients
- rice
- tomatoes
- mushrooms
- zucchini
- broccoli
- pepperoni
- wild cabbage
- tofu
- red chili
- wok paste
- curry sauce
- coconut milk
- pineapple
- soya sauce
Instructions
1. Prepare the rice (cook with water for 10-12 min. --> read on ur rice package).2. Wash and slice the vegetables. 3. Add some soya sauce to the wok. 4. Add all vegetables to the wok. 5. Cook. 6. Add coconut milk. 7. Spice. 8. Add curry sauce. 9. Add the different pastes. (as much as you like)
Wednesday
Dinner
Hungarian vegetable stew
Serves
4
Cooktime
60 min
Ingredients
3 onions
2 celery stalks
2 green peppers
3 tbsp vegetable oil
1 tsp pepper
1 pound potatoes
1 cup water
1-2 cloves garlic
1 tbsp salt
1 pound canned tomatoes
Instructions
Peel and slice the onions and celery stalks, Wash and slice the green peppers.
In a large pot heat the oil on a medium heat, strir in the pepper. Add the vegetables and fry for
2 minutes, until translucent.
Peel the potatoes and cut into bite-size pieces. Pour the water to the pot and add the
potatoes. Cover and cook for 20-30 minutes, until tender.Add mined garlic and salt. Add canned tomatoes, slicing tomatoes if needed. Bring to boil and serve immediately. Photo courtesy of Marylin Acosta via Flickr
Thursday
Breakfast
Tomato and Mozzarella Salad
Serves
4
Cooktime
10 min
Ingredients
- 4 medium to large, vine ripened, peak of the season, very flavorful
tomatoes
- 8 ounces fresh mozzarella cheese
- 20 basil leaves
- 1/4 cup olive oil
- salt and pepper
Instructions
Slice the tomatoes in 1/4 slices. Do the same with the cheese.
On a serving platter, layer the tomatoes and the cheese in an attractive manner.
Stack the basil leaves, roll them up and then, using a pair of scissors, cut off strips over the
serving plate evenly distributing ribbons of basil.
Drizzle the olive oil evenly over the salad, then sprinkle lightly with salt and pepper. Let sit for
10 minutes before serving so that the flavors have time to develop and mingle.You could also dress this salad with a vinaigrette instead of the olive oil and salt and pepper. Makes 4 servings. http://www.easy-french-food.com/tomato-and-mozzarella-salad.html
Thursday
Lunch
Fish patties
Serves
7
Cooktime
60 min
Ingredients
2 - 2,5 pounds white fish such as cod, washed, cleaned, with bones
and innards removed
2 onions
0,3 pounds white bread, soaked and drained
0,25 pounds lard or butter
1 egg
1 tsp salt
0,5 tsp pepper
1 tsp sugar
2 tbsp flour
2 tbsp butter
Instructions
Using a food processor, blend fish meat, onions, bread and lard or butter. Add salt, pepper,
sugar and egg, mix thoroughly.
Form patties, roll each in flour, adding more if needed. In a large pan heat the butter and fry
the patties on medium-large heat until a crisp crust forms.
Transfer the patties into on oven-proof dish, cover and bake for 20-30 minutes, or until done.Serve with mashed potatoes, fresh vegetables and sour cream. Photo courtesy star5112 via Flickr
Thursday
Dinner
Mushroom Soup
Serves
11
Cooktime
60 min
Ingredients
- 5 tablespoons butter, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- fresh dill weed, for garnish (optional)
Instructions
1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots,
and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes,cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. 2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. 3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve. http://allrecipes.com//Recipe/russian-mushroom-and-potato-soup/Detail.aspx
Friday
Breakfast
Perfect porridge
Serves
2
Cooktime
10 min
Ingredients
50g porridge oats
350ml milk or water, or a mixture of the two
Greek yogurt, thinned with a little milk and clear honey, to serve
Instructions
1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to
the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it
doesn’t stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or
water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5
minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
2. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.
Source: BBC FoodFriday
Lunch
Easy Lamb Curry
Serves
6
Cooktime
60 min
Ingredients
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 apple, sliced
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
1 cup chicken broth
1 cup milk
2 1/2 cups lamb, cubed
Cooked rice for accompaniment
Instructions
1. In a microwave-safe baking dish lay out in single layer cubed lamb. Microwave on HIGH for
5 minutes. Remove,drain and toss, continue to microwave for another 5 minutes, or until done.
Remove and drain. Set aside.2. In a microwave-safe baking dish combine chopped onion, chopped green bell pepper, chopped celery, and cored, sliced apple. Microwave on HIGH, covered, for 4 minutes. 3. Stir in curry, salt, cayenne pepper, and flour. Gradually stir in chicken broth and milk. Microwave on HIGH for 6 minutes, stirring once, or until the mixture thickens. 4. Stir in cooked, diced lamb and microwave on HIGH for 3 minutes. Serve over the cooked rice. Makes 4 servings. http://cooksrecipes.com/lamb/easy_lamb_curry_recipe.html
Friday
Dinner
Fried cabbages
Serves
2
Cooktime
30 min
Ingredients
- 1/4 pound bacon,
- 2 small heads of cabbage
- 1 large onion,
- salt and pepper to taste
Instructions
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then
chop onion. Add to skillet, frying on medium heat until tender.Saturday
Breakfast
Fluffy Pancakes
Serves
2.5
Cooktime
30 min
Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
Instructions
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk
egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk
until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls ofbatter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Source: Allrecipes.com
Saturday
Lunch
Spaghetti with shrimps and asparagus
Serves
4
Cooktime
30 min
Ingredients
300 g asparagus
200 g shrimps
30 g oil
10 g garlic
salt, pepper
parsley leaves
spagetti
Instructions
First cook spaghetti according to the package instractions. While it cooks, prepare the
asparagus and shrimps.
Peel the asparagus and cut off the tops, slice the rest finely. In a small pan bring water to boil
and cook the asparagus heads for 3 minutes. Drain.
In a large saucepan heat oil on a medium heat, Add finely chopped garlic an dcook for 1
minute. Add sliced asparagus and cook for 10 muntes. Add peeled and defrozed (if necessary)
shrimps and cook for another 3 minutes. Add asparagus tops, salt and pepper to taste and
remove from heat.Distribute spaghetti to the serving plates, put the asparagus and shrimps on top of spaghetti and sprinkle with chopped parlsey leaves. Serve immediately.
Saturday
Dinner
Fried beets
Serves
2
Cooktime
30 min
Ingredients
- 4 lg. beets
- Salt, to taste
Instructions
Cut the beets into 1/4 inch thick slices. Sprinkle the slices generously with black pepper.
Heat the oil in a deep fryer or saucepan.Sunday
Breakfast
Fluffy French Toast
Serves
6
Cooktime
30 min
Ingredients
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Instructions
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs,
cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
Serve hot.
Source: Allrecipes.comPhoto courtesy Ralph Daily via Flickr
Sunday
Lunch
Sweet-and-sour potato salad
Serves
6
Cooktime
30 min
Ingredients
1 pound potatoes
0,25 pound leeks, white anf green parts
2 celery stalks
1 lagre apple
0,25 cups vegetable oil
2 tbsp vinegar
1 tbsp honey
1 tbsp prepared horseradish
salt and pepper to taste
0,25 pounds ham
Instructions
Peel the potatoes and boil them until done. Let cool.
Cut the boiled potatoes, leeks, apple and celery stalks into small cubes. Put them into a large
serving bowl.
In a separate small bowl mix the oil, honey, vinegar, horseradish, salt and pepper. POur the
mixture on top of the vegetables and mix well. Refrigerate for 1-2 hours.Before serving, cut the ham into thin slices and decorate the salad with them. Omit this part for a vegetarian version. Photo courtesy Incase via Flickr
Sunday
Dinner
Minestrone
Serves
5
Cooktime
30 min
Ingredients
1 large purjo
2 carrots
1 zuccini
100 g green beans
1 cellery leaves
45 g olive oil
400 g tomato sauce
15 g basil leaves
5 g thyme
400 g beans
salt and pepper to taste
Instructions
Cut all vegetables, put into a large pot, add olive oil , cover and cook on medium heat for 15
minutes, occasionally stirring.
Add water, tomatoes and spices and cook for 30 minutes.
Add beans and cook for 10 minutes.You can also read
