Lamb & Rice Stuffed Grape Leaves  Wednesday, Oct 12 2016 

1 15- to 16-ounce jar grape leaves, drained
1 pound ground lamb
2 cups instant brown rice
1/3 cup minced fresh parsley
2 tablespoons minced fresh mint or 2 teaspoons dried
1 tablespoon dried marjoram leaves
1 tablespoon extra-virgin olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cumin1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 teaspoon ground allspice
4 tablespoons lemon juice, plus lemon wedges for serving
Plain yogurt for serving

Time: 2 1/2 hours

Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.

Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.

To prepare filling: Combine lamb, rice, parsley, mint, marjoram, oil, cinnamon, cumin, salt, pepper and allspice in a medium bowl until well combined.

To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)

Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.

Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.

Timing: Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, adding water as necessary to keep the grape leaves submerged, about 45 minutes. (To check if the rice is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)

Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Eating Well, May/June 2011, page 83

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Spiced Pork Medallions with Bourbon Sauce Thursday, Jan 9 2014 

1/2 cup bourbon (I used Crown Royal Black)
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, cut into 12 slices
Cooking Spray

In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally.

Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices.

In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

Yield: 4 servings

Taste of Home, Page 31

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Spiced Beef Tenderloin with Chile-Sauteed Shrimp Thursday, Mar 21 2013 

2 3-oz beef tenderloin medallions
Olive Oil

Spice Rub
2 tbsp sweet paprika (Chef’s Tip: Opt for the Hungarian variety.)
1 tsp organic evaporated cane juice
1 tsp kosher salt
½ tsp fresh ground black pepper
½ tsp ground ginger
½ tsp ground cardamom
½ tsp ground cumin
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cayenne pepper

Sauteed Shrimp
4 shrimp, peeled and deveined
2 tsp olive oil
1 clove garlic, minced
1 tsp kosher salt
½ tsp ground cumin
½ tsp sweet paprika
Pinch chile flakes

In a small bowl, combine all spice rub ingredients. Using about 1 tbsp per beef medallion, coat both sides with mixture, gently rubbing into meat. Cover and refrigerate for 1 hour. (Tip: Store leftover spice rub in an airtight container for up to six months.)

In a small bowl, stir together all sauteed shrimp ingredients. Cover and refrigerate for 45 to 60 min.

Preheat oven to 425F. Mist a medium, ovenproof saucepan with cooking spray and heat on medium-high. Add beef and sear on one side for 4 to 5 min. Turn over, transfer pan to oven and roast to desired doneness; about 7 min for medium-rare or 9 to 10 min. for medium.

In a nonstick saute pan on high, add shrimp and saute for about 3 min, until just cooked through. Top beef with shrimp.

Clean Eating, January/February 2013, Page 60

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Caribbean Grilled Chicken with Tropical Rice Pilaf Friday, Feb 8 2013 

SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (largest pieces). Place  marinated mango pieces onto four 1/4—inch skewers. Transfer chicken halves and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes.

Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

Chocolate Zucchini Bread Thursday, Jul 5 2012 

2 cups all purpose flour
1 cup cocoa
1/2 teaspoon salt
2 teaspoon baking soda
1 teaspoon allspice
1 1/2 teaspoons cinnamon
1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded,and grated
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray.

In a large bowl whisk together dry ingredients – flour, cocoa, salt, baking soda, allspice and cinnamon.

In a medium bowl whisk together the sugar, butter and oil, beaten eggs, vanilla, buttermilk, zucchini and chocolate chips.

Fold liquid ingredients into dry ingredients until just combined. Do not overmix.

Divide batter equally. Bake until toothpick inserted into the center comes out clean and top is springy to the touch, roughly 25 minutes. Cool and serve.

Recipe From www.sweetpeaskitchen.com

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Jerk Chicken and Stuffed Mini Bell Peppers Wednesday, Jul 4 2012 

1/3 cup sliced green onions, divided
1/3 cup chopped shallots, divided
1 tablespoon brown sugar
3 tablespoons fresh lime juice, divided
2 tablespoons olive oil
1/2 teaspoon ground allspice
4 garlic cloves
1 large serrano chile, stemmed
8 bone-in chicken thighs, skinned
1/4 teaspoon salt
Cooking spray
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons light sour cream
8 mini bell peppers (or use 2 regular peppers)

Preheat grill to medium-high heat. After preheating, reduce one side to low.

Combine 1/4 cup green onions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt.

Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture.

Combine remaining green onions, remaining shallots, remaining juice, cheese, cilantro, and sour cream. Halve bell peppers lengthwise; discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on grill rack coated with cooking spray over medium-high heat. Grill 7 minutes or until peppers are lightly charred.

Serves 4
Amount per serving: Calories 340, Fat 17.9g (Sat 5.9g, Mono 8.8g, Poly 2.2g), Protein 30.2g, Carbohydrate 14g, Fiber 1.6g, Cholesterol 132mg, Iron 2.1mg, Sodium 363mg, Calcium 67mg

Cooking Light, May 2012, page 62

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Caribbean Grilled Chicken with Tropical Rice Pilaf Wednesday, Jan 25 2012 

SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (citing largest pieces). Thread marinated mango pieces onto four 14—inch metal skewers. Transfer chicken breasts and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

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