Sunday, April 12, 2009

Week 2 and 4: Sunday's Menu and Recipes


Have any egg dish you like.

We have sunny-side up eggs with pan fried potatoes, orange juice, coffee, toast and fruit.


spring rolls

3 tbsp lime juice
3 tbsp rice vinegar
1/2 tbsp sesame oil
1/2 tbsp reduced sodium soy sauce
1 tsp brown sugar
1 tsp minced fresh ginger
1/2 oz rice sticks
1/2 c peeled, shredded carrots
3 tbsp fresh cilantro leaves
1 1/2 tbsp shredded fresh basil
1/2 c shredded green-leaf lettuce
1/2 tsp chopped garlic
3 tbsp chopped green onions
1/8 tsp crushed red pepper flakes
1/2 c seeded, chopped red bell peppers
8 cooked medium shrimp, shelled and de-veined
4 8 inch round rice-paper sheets

1. Place the lime juice, oil, soy sauce, sugar and ginger in a screw-top jar. Shake vigorously until blended. Set the Soy-Ginger Dipping sauce aside.

2. Bring 1 quart of water to a boil. Add the rice sticks, cook for 3 minutes. Drain, run under cold water, drain again.

3. Combine the rice sticks, carrots, cilantro, basil, lettuce, garlic, green onions, red pepper flakes and bell peppers in a large bowl.

4. Cut each shrimp in half lengthwise.

5. Place one rice paper sheet in a shallow bowl or pan. Cover with 1" hot water and let stand for 30 seconds or until soft. Place the sheet on a flat work surface.

6. Place 1/2 c rice stick filling in the centre of the sheet. Arrange 4 shrimp pieces on the filling.

7. Fold on both sides and then the bottom of the sheet over the filling. The roll it up from the bottom to close. Gently press the seam to seal. Place the roll on a plate and cover with a damp towel.

8. Repeat the process with the remaining rice sheets.

9. Place the soy-ginger dipping sauce in a small bowl and serve with the rolls.

Have with 1 c milk and an apple for dessert.



Cocotte, potato, yams, squash, milk, fruit

1 whole chicken

2 potatoes, chopped
2 yams, peeled and chopped
1 small squash, chopped
1 onion, chopped
1/2 bottle wine

1. Preheat oven to 400 degrees F.

2. Rinse chicken in cold water and pat dry. Place in dutch oven with potatoes, yams, squash, onion. Add wine.

3. Cover and bake until internal temp of breast reaches 165 degrees F.

Serve with 1 cup of milk and fruit for dessert.

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