Tuesday, March 30, 2010

What's For Dinner?

Hi peeps!

Don't know what to cook tonight? Tired of the same boring menu you been cooking all these while? Well...try serving a few new dishes out of these easy menus for every day of the week. Perfect way for you not to pening-pening kepala to think what to cook for dinner. Sesuai untuk mereka yang saje nak try resipi baru and not thinking of daily boring recipes.

Jadualnye begini:


Mushroom-Sauced Pot Roast

Perfect for a beginning cook or busy homemaker, pot roast is a great everyday meal, but when you add mushroom sauce, it is special enough for company. Using the slow cooker adds to its appeal, because you can prepare it the night before and refrigerate overnight, or put it together first thing in the morning. Either way, it cooks all day without your attention. And with the side dishes cooking at the same time, all you have to do is arrive home and eat!


  • 1 1-1/2-pound boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roast
  • 4 medium potatoes (about 1-1/2 pounds), quartered
  • 1 16-ounce package frozen tiny whole carrots
  • 1 4-ounce can (drained weight) mushroom stems and pieces, drained
  • 1/2 teaspoon dried tarragon or basil, crushed
  • 1/4 teaspoon salt
  • 1 10-3/4-ounce can condensed golden mushroom soup


  1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.
  2. In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Makes 5 or 6 servings.


Ginger Chicken Stir-Fry

Brimming with crisp, colorful vegetables and lean chicken or turkey, this easy stir-fry will quickly become a favorite with your family. Jazzing up a bottled stir-fry sauce with fresh ginger keeps this dish simple without sacrificing flavor. A sprinkling of peanuts or cashews adds the perfect crunch. Serve it over rice for a healthy Asian-accented weeknight meal.


  • 1-1/4 cup sliced zucchini (1 medium)
  • 1/2 cup sliced carrot (1 medium)
  • 1/2 cup sliced onion (1 medium)
  • 1 small red sweet pepper cut into strips (3/4 cup)
  • 2-1/2 cups shredded green cabbage (about half of a small cabbage head)
  • 1 tablespoon cooking oil or peanut oil
  • 12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
  • 1/2 cup bottled stir-fry sauce
  • 1/2 teaspoon ground ginger
  • 3 to 4 cups hot cooked white or brown rice
  • 3/4 cup chopped cocktail peanuts or cashews


  1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.
  2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.


Lemony Asparagus Pasta

Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.


  • 4 ounces whole-wheat penne pasta (about 1 1/2 cups)
  • 1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
  • 3/4 cup whole milk
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
  • 1/4 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup freshly grated Parmesan cheese, divided


1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
3. Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.

Makes 2 servings, 1 1/2 cups each.


Asian Steak with Bell-Pepper Stir Fry

A steakhouse take on Thai beef with peppers. Serve with steamed rice.


  • 2 tablespoons Thai-style chili sauce
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons grated peeled fresh ginger
  • 2 10- to 12-ounce steaks
  • 1 1/2 tablespoons vegetable oil, divided
  • 1 medium onion, halved, sliced
  • 2 medium red bell peppers, cut into 1/2-inch-thick strips
  • 4 green onions, chopped
  • 1/2 cup chopped fresh cilantro

  1. Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.
  2. Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes.
  3. Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.


Stir-Fried Shrimp and Broccoli

No need to call for take-out with this scrumptious recipe. Shrimp and broccoli are popular stir-fry items. Round out this low-fat recipe with mushrooms, carrots, and soy sauce. Pairing with rice or noodles will complete this meal the family will love.


  • 1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar or 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch
  • 1-1/2 teaspoons sugar
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup thinly bias-sliced carrot
  • 1 small onion, halved lengthwise and sliced
  • 1 cup sliced fresh mushrooms
  • 2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
  • 1/4 cup cashews or sliced almonds, toasted


  1. Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
  2. Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
  3. Makes 4 servings (1 cup stir-fry + 1/2 cup rice)


Grilled Leg of Lamb with Spiced Mustard and Rosemary

Quick to cook, great for groups.


  • 1 tablespoon dry mustard
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 tablespoon apple cider vinegar
  • 1/2 cup frozen apple juice concentrate, thawed
  • 1/2 cup spicy brown mustard (such as Gulden's)
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons olive oil
  • Coarse kosher salt
  • 1 5-pound boneless leg of lamb, butterflied, trimmed of all fat
  • Nonstick vegetable oil spray


  1. Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
  2. Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.
  3. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.


Baked Italian Omelet

This non-flip omelet is filled with Italian-style ingredients like ricotta cheese, basil, fennel, spinach, tomatoes, green onion, salami, and mozzarella cheese. The egg dish is baked in the oven until a knife inserted in the center comes out clean, an absolutely no-fuss casserole that is perfectly to be served for dinner.


  • 8 beaten eggs
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon fennel seed, crushed
  • 1/4 teaspoon pepper
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 1 cup chopped tomatoes
  • 1/2 cup thinly sliced green onion
  • 1/2 cup diced salami
  • 1 cup shredded mozzarella cheese (4 ounces)


  1. In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 6 to 8 servings.

Happy trying! I can't wait!


p/s: Article from Yahoo


misha.w said...

cik dila, ko dh try ke? hehehe

DalilaMian said...

xpe,aku berkongsi dulu resipinye..yang omelette tu mmg nak cuba..mcm yummy je