Dinner 1 Feijoada (Brazilian Beef Stew)

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1 Feijoada (Brazilian Beef Stew) (1a) Dinner 1 Feijoada (Brazilian Beef Stew) Like paella in Spain or meatballs in Brooklyn, every Brazilian cook has her own way of preparing feijoada [fay-jwa-da]. Some use only dried meat or pork knuckles, ears and tails. Basically, it's black or kidney beans with fresh beef or pork. The dish is traditionally served with sweet, cool orange wedges. Historians like Luís da Câmara Cascudo consider that feijoada is a Brazilian version of stews from Southern European countries like France (cassoulet), Spain, Italy, and of course, Portugal. Active Time: 15 min. Total Time: 8 hrs. 30 min lb. beef roast 3 tsp. vegetable oil 9 oz. kielbasa 1 tbsp. red wine vinegar 1 1/2 orange 1 1/2 med. onion 3 Roma tomato 18 oz. black beans 6 garlic cloves 1 tbsp. chili powder salt and pepper, to taste Mise en Place Slice the kielbasa into 1/2 inch thick rounds. Dice tomato and onion. Mince garlic. Juice ½ of the orange (save the rest). Cut 1 1/2 lb. of meat from your beef roast, and cube into 1 ½ inch squares (wrap the remainder of the roast in plastic wrap and return to the fridge for later recipes.) Prepare the Dish In the morning: Season beef with salt & pepper, and brown in oil (in batches, if necessary), in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate. Brown the kielbasa in same skillet, 3 minutes. Transfer to a paper-towel lined plate. Drain and rinse the black beans, and divide in half. Puree one half, and recombine. Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside. Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meat and deglazing liquid. Cover slow cooker; cook on low setting until steak is fork tender, 8 hours. Add vinegar and season with salt and pepper, to taste. Cut the orange into wedges. Garnish each serving of stew with orange wedges. Copyright, Page 1

2 Skillet Eggs with Squash (2a) Active Time 30 min. Total Time 40 min. Dinner 2 Skillet Eggs with Squash 3 lb. zucchini squash salt & black pepper 6 tsp. olive oil 15 sprigs flat-leaf parsley, chopped 6 green onions 3 tsp. butter 6 large eggs 1 1/2 cup diced ham 1 1/2 baguette, warmed & sliced 6 oz. sharp white cheddar, grated Preheat oven to 250F, and warm baguette. Wash green onions thinly slice, keeping white and green parts separated, set aside. Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tsp. salt, then let drain in the sink, 10 to 15 minutes. Squeeze the squash to remove as much liquid as possible. Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 1 Tbs green onion greens. Add the remaining green onions (white and green parts) and salt to taste and cook until soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes. Spread the squash evenly in the skillet. Make as many 2 1/2-inch-wide indentations as you have eggs, in the squash mixture with the back of a spoon; put 1/4 tsp. butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation (the bowl keeps you safe from any accidental shell bits). Season with salt and pepper, and sprinkle with the diced ham, then cheese. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved green onion greens on top. Copyright, Page 2

3 Seared Scallops with Lemon Orzo (3a) Dinner 3 Seared Scallops with Lemon Orzo & Asian Salad Scallops can vary dramatically in size from 1 to 1 1/2 ounces each. A dinner portion, therefore, can range from four to six scallops per person. To ensure that the scallops cook at the same rate, be sure to buy scallops of similar size. Active Time: 10 min. Total Time: 30 min. cooking spray 3/4 med. onion 1 1/2 cup orzo pasta (rice-shaped) 1 1/2 cup chicken broth 3/4 cup dry white wine 3 dash dried thyme 15 chives 1 1/2 lemon 3 tsp. olive oil 36 oz. sea scallops* salt & black pepper 3 pre-mix salad, Asian blend Mise en Place Chop chives and onion. Juice the lemon. Prepare the dish Toss the salad, per package instructions (we typically only use ½ of the included dressing), cover and refrigerate until ready to serve. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt & black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture. *Scallops have a small, rough-textured crescent-shaped muscle that toughens once cooked. It's easy to remove -simply peel it from the side of each scallop before cooking. Switchable! Not a fan of scallops, or seafood in general? Swap out those briny buggers with an equal weight of boneless, skinless chicken breast, cut into 1 inch cubes. Increase salt to 1 tsp, and follow the same cooking directions it s equally awesome! Copyright, Page 3

4 Dinner 4 Slow Cooker Italian Beef Sandwiches & Italian Vegetable Sauté Slow Cooker Italian Beef Sandwiches (4a) Active: 15 min. Total Time: 8 hr. 15 min 1 1/2 cups water 2-4 tsp. salt 3 tsp. black pepper 4 1/2 tsp. Italian seasoning 1 1/2 tsp. onion powder 4 tsp. garlic powder 3 bay leaf 3-4 lb. beef roast 6 "sandwich thins" buns 6oz provolone cheese, sliced 1 1/2 pkg. dry Italian salad dressing mix In the morning, or overnight: Combine water with salt, ground black pepper, Italian seasoning, garlic powder, onion powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 8 to 10 hours, or on High for 3 to 4 hours. When done, remove bay leaf, and slice or chop the meat, taste the broth and adjust with salt and pepper, to taste, and return 1/2 of the meat the cooker, to reabsorb some of the juices for 5 minutes. Start your broiler. Place the second half in a sealable container and ladle 1 cup of broth over to keep moist for this week s final beef recipe. From the remaining half, spoon the meat evenly onto the bottom halves of 2 sandwich thins, add a slice of provolone cheese, and slide them under the broiler for a minute (watch carefully, it's hot under there!) Top with remaining sandwich halves and serve with the broth ladled into cups for dipping. Note: Don t have a crockpot? Check out the video tip, Converting crock pot recipes for the oven, on the hautemealz.com blog! Italian Vegetable Sauté (4b) Active Time: 15 min. Total Time: 15 min 3 med. zucchini squash, sliced 3 med. yellow squash, sliced 1 1/2 garlic clove, minced 1 1/2 tsp. Italian seasoning 1 1/2 cup cherry tomatoes, halved salt & black pepper 3 tbsp. butter In a skillet, sauté the zucchini, squash, garlic and Italian seasoning in butter until zukes are crisp-tender, about 5 minutes. Add tomatoes; cook for 1-2 minutes or until heated through. To take this recipe up a notch, just before you add the tomatoes, pour in 1/4 cup of broth from your slow-cooker roast. Turn the heat to medium high, and proceed with the recipe. Copyright, Page 4

5 Dinner 5 Apricot Honey Mustard Chicken with Garlic Mashed Cauliflower Apricot Honey Mustard Chicken (5a) Active Time: 15 min. Total Time: 45 min. 6 (4oz. ea.) boneless chicken breasts salt & black pepper 6 tbsp. Dijon mustard 6 tbsp. honey 6 tbsp. apricot jam 1 1/2 tsp. ground ginger In the morning: Sprinkle chicken with ginger, pepper, and salt. Place in a roasting pan. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 8-10 hours. Bake in a preheated 350 degrees F oven for 30 minutes, basting often. Remove from oven, tent with foil, and allow to rest minutes. Garlic Mashed Cauliflower (5b) Active Time: 6 min. Total Time: 10 min. 1 1/2 med. cauliflower 1 1/2 tbsp. cream cheese, softened 6 tbsp. grated Parmesan 1 1/2 garlic clove, minced salt & black pepper 6 tsp. butter Clean and cut cauliflower into small pieces. Place rinsed cauliflower in a microwavesafe bowl. No additional water is needed! Cover the bowl with microwave safe plastic wrap. Microwave on high for three minutes. In a food processor (or with a good old fashioned potato masher), puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt, and pepper until almost smooth. Serve hot with pats of butter. Copyright, Page 5

6 Dinner 6 Spaghetti Carbonara with Broccoli and Garbanzos Spaghetti Carbonara with Broccoli and Garbanzos (6a) Active Time: 10 min. Total Time: 10 min. 6 bacon slices, thick-cut & diced 3/4 med. onion, small dice 3 garlic clove, minced 3 egg 6 tbsp. grated Parmesan cheese 3/4 cup milk 1 lb. spaghetti pasta 3/4 lb. broccoli 12 oz. garbanzo beans, drained salt & black pepper Whisk eggs, milk, cheese, garlic, and 1/2 tsp. black pepper in medium bowl; set aside. Cook bacon with onion in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli. Cook just until broccoli is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli mixture, reserving 1/2 to 1 cup cooking liquid. Return hot pasta-broccoli mixture to pot (off heat). Immediately add egg-cheese mixture, bacon, garbanzos and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by the tablespoonful to moisten, as needed. Season to taste with salt and more pepper, if desired. Divide evenly among plates and serve. Copyright, Page 6

7 Dinner 7 Shredded Beef and Avocado Tacos with Fresh Pepper Pico Shredded Beef and Avocado Tacos (7a) Active Time: 20 min. Total Time: 25 min. 3 avocado, pitted, and mashed 3/4 med. onion, diced 3 dash garlic powder salt & black pepper 1 1/2 lime, juiced 12 (6 inch) corn tortillas* 1 1/2 lb. leftover shredded beef 3 tbsp. taco seasoning jalapeno pepper sauce (opt.) 3 tsp. olive oil In a medium bowl, mix avocados, lime juice, garlic powder and pepper. Set aside. Heat oil in a skillet over medium heat, and sauté onion until softened, add shredded or chopped beef and taco seasoning. Cover and turn to medium low. Cook, stirring, 10 minutes. Preheat oven to 325 degrees F (165 degrees C). Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through. Spread tortillas with the avocado mixture. Top with Fresh Pepper Pico de Gallo, and jalapeno pepper sauce (optional). Switchable! Flour tortillas are a great substitute. Fresh Pepper Pico (7b) Some folks aren t fans of the heat, like I am so I developed this recipe to allow me to minimize the fire by cutting out the jalapeno and some of the white onion (yes, some folks find white onion to be too hot ) but still retain the contrasting crunch of those crisp, raw veggies with the fresh tomatoes. 6 Roma tomatoes, chilled 3/4 med. onion, diced 30 sprigs cilantro, chopped 1 1/2 orange bell pepper, diced 6 limes, juiced 3 garlic clove, minced salt & black pepper Combine all ingredients and refrigerate 1 hour before serving, if possible. Copyright, Page 7

8 Meal 1 Meal 2 Meal 3 Meal 4 Meal 5 Meal 6 Meal 7 Feijoada (Brazilian Beef Stew) (1a) Skillet Eggs with Squash (2a) Seared Scallops w/ Lemon Orzo & Asian Salad (3a) Slow Cooker Italian Beef Sandwiches (4a) Italian Vegetable Sauté (4b) Apricot Honey Mustard Chicken (5a) Garlic Mashed Cauliflower (5b) Spaghetti Carbonara with Broccoli and Garbanzos (6b) Shredded Beef and Avocado Tacos (7a) Fresh Pepper Pico (7b) Produce Lemons, 1 1/2...3a Limes, 7 1/2 6 limes... 7b 1 1/2 lime...7a Oranges, 3...1a Cilantro sprigs, b Chives, a Flat-leaf parsley sprigs, a Avocados, 3...7a Broccoli, 3/4 lb....6a Cauliflower, med., 1 1/2... 5b Garlic cloves, 15 6 garlic cloves...1a 1 1/2 garlic clove... 4b 1 1/2 garlic clove... 5b 3 garlic clove...6a 3 garlic clove... 7b Green onions, 6...2a Yellow onions, med., 4 1/2 1 1/2 med. onion...1a 3/4 med. onion...3a 3/4 med. onion...6a 3/4 med. onion...7a 3/4 med. onion... 7b Orange Bell peppers, 1 1/2... 7b Zucchini squash, 3 lb. + 3 med. 3 lb. zucchini squash...2a 3 med. zucchini squash... 4b Yellow squash, med., b Cherry tomatoes, 1 1/2 cup... 4b Roma Tomatoes, 9 3 Roma tomato...1a 6 Roma tomatoes... 7b Pre-mix salad, Asian blend, 3...3a Canned Goods Black beans, 18 oz....1a Garbanzo beans, 12 oz....6a Chicken broth, low salt, 12oz...3a Honey, 6 tbsp....5a Apricot jam, 6 tbsp....5a Dijon mustard, 6 tbsp....5a Cooking spray...3a Olive oil, 9 tsp. 6 tsp. olive oil...2a 3 tsp. olive oil...3a 3 tsp. olive oil...7a Vegetable oil, 1 tbsp....1a Jalapeno pepper sauce (opt.)...7a Red wine vinegar, 1 tbsp....1a Dry Goods Baguette, 1 1/2...2a "Sandwich thins" buns, 6...4a Orzo pasta, 1 1/2 cup...3a (rice-shaped) Spaghetti pasta, 1 lb....6a Tortillas*, corn, (6 inch), a Dry salad dressing mix, 1 1/2 pkg. 4a (Italian) Meat & Seafood Bacon slices, thick-cut, 6...6a Beef roast, lbs. (including extra) 1 ½ lb. beef roast...1a 1 ½ lb. beef roast...4a 1 ½ lb. leftover shredded beef...7a Chicken breasts, (4 oz. ea.), 6...5a (boneless) Diced ham, 1 1/2 cup...2a Kielbasa, 9 oz....1a Sea scallops*, 36 oz....3a. Refrigerator Butter, 9 tsp. 3 tsp. butter...2a 6 tsp. butter... 5b Asiago cheese, grated, 6 oz....7a Cream cheese, 1 1/2 tbsp.... 5b White Cheddar cheese, 6 oz....2a (Sharp) Parmesan cheese, grated, 12 tbsp. 6 tbsp. grated Parmesan... 5b 6 tbsp. grated Parmesan...6a Provolone cheese, 6 oz....4a Eggs, lg., 9 6 large eggs...2a 3 egg...6a Milk, 3/4 cup...6a Frozen Spices Ground ginger, 1 1/2 tsp....5a Bay leaves, 3...4a Black pepper Chili powder, 1 tbsp....1a Onion powder, 1 1/2 tsp...4a Garlic 4 1/2 tsp. 3 tsp. garlic powder...4a 3 dashes garlic powder...7a Salt Italian seasoning, 6 tsp. 4 1/2 tsp. Italian seasoning...4a 1 1/2 tsp. Italian seasoning... 4b Taco seasoning, 3 tbsp....7a Thyme, 3 dash...3a Miscellaneous Dry White wine, 3/4 cup...3a Copyright, Page 8

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