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

Crisp Lamb Lettuce Wraps Friday, Jun 27 2014 

2 teaspoons canola oil
1 cup finely chopped onion
2 teaspoons minced fresh garlic
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces lean ground lamb
1/2 cup chopped fresh parsley
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup plain fat-free Greek yogurt 
1/4 cup red pepper hummus (such as Tribe)
8 Boston lettuce leaves
2 tablespoons torn mint leaves
1 tablespoon pine nuts, toasted

Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through lamb) to pan; sauté 5 minutes or until lamb is done. Combine parsley, tomato, and cucumber in a medium bowl. Stir in lamb mixture. Combine yogurt and hummus in a small bowl. Place about 1/4 cup lamb mixture in each lettuce leaf. Top each wrap with 1 tablespoon hummus mixture. Divide mint and pine nuts evenly among wraps.

Cooking Light, August 2012, page 28

Amount per serving: Calories 158,Fat 8g,Saturated fat 1.2g,Monounsaturated fat 3g,Polyunsaturated fat 1.6g,Protein 11.4g,Carbohydrate 11.3g,Fiber 3g,Cholesterol 24mg,Iron 2mg,Sodium 488mg, Calcium 68mg

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Spiced Lamb with Plum Sauce Tuesday, Jan 21 2014 

Lamb:
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced (about 3 cups)
Cooking spray

Sauce:
1 3/4 cups water
1 1/2 cups pitted dried plums, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro

Preheat oven to 375°.

To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.

Arrange onion in a roasting pan coated with cooking spray; top with lamb. Bake at 375° for 30 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut lamb into chops. Discard onions.

To prepare sauce, combine 1 3/4 cups water and next 7 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 20 minutes or until sauce measures 2 cups. Stir in juice. Serve sauce with lamb. Sprinkle lamb with cilantro.

Cooking Light, November 2011, page 250

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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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Oatmeal with Apples, Hazelnuts, and Flaxseed Monday, Feb 11 2013 

1/4 cup hazelnuts
3 cups fat-free milk
1 1/2 cups regular oats
1 1/2 cups diced Granny Smith apple (about 1 medium)
1/3 cup ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons slivered almonds

Preheat oven to 350 degrees.

Place hazelnuts on a baking sheet. Bake at 35o degrees for 15 minutes, stirring once. Turn nuts out ontO a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.

Combine milk and next 5 ingredients (through salt) in a medium sauce pan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Spoon into serving bowls; sprinkle with evenly with hazelnuts, brown sugar, and almonds.

Yield: 6 servings (serving size: 2/3 cup) CALORIES 258; FAT 8.4g(sat 0.9g, mono 4.1g, poly 2.9g), PROTEIN 9.8g, CARB 36.3g, FIBER 6g, CHOL 2mg, IRON 1.9g, SODIUM 156mg, CALC 203mg

COOKING LIGHT, Page 12

Whole-Wheat, Oatmeal, and Raisin Muffins Saturday, Feb 9 2013 

4.75 ounces whole-wheat flour (about 1 cup)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons untoasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick—cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and the next 3 ingredients (through the dried cranberries). Make a well in center of mixture. Combine buttermilk and next 3 ingredients (through egg) in a small bowl. Add buttermilk mixture to the flour mixture, stirring just until moist. Stir in 1/2cup boiling water. Let batter stand for 15 minutes.

Preheat oven to 375 degrees.

Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.

Yield: 12 servings (serving size; 1 muffin). CALORIES 204, FAT 4.6g (sat0.8g, mono 3.2g, poly 1.8g), PROTEIN 4.6g, CARB 34.7g, FIBER 3.4g, CHOL 19mg, IRON 1.4mg, SODIUM 288mg, CALC 43mg

COOKING LIGHT, Page 12

Chicken & Fresh Apricot Tagine Friday, Feb 8 2013 

Serves 4, Hands-on time 40 minutes, Total time 1 hour

1 tbsp safflower oil
1½ lb boneless, skinless chicken breasts (about 4), cut into 2-inch pieces
Sea salt and fresh ground black pepper, to taste
Olive oil cooking spray
½ large white onion, chopped
1 cup chopped carrots
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cardamom
1/4 tsp red chile flakes, or to taste
1 tbsp white whole-wheat flour
3 cloves garlic, chopped
2½ cups low-sodium chicken broth
4 dried Medjool dates, chopped (about 1/3 cup)
5 apricots, pitted and quartered
8 large green olives, pitted and quartered
1 tbsp fresh lemon juice
1/4 cup whole-wheat couscous
1 tbsp pine nuts, toasted
2 tbsp chopped fresh mint

Heat oil in a heavy pot or Dutch oven on medium-high. Season chicken with salt and pepper. Add to pot and cook, without moving, until browned on bottom, 1 to 2 minutes. Flip over and repeat on opposite side. Transfer to a large bowl (chicken will not be cooked through at this point). If bits of chicken are stuck to pot, add ¼ cup water and scrape pot with a spatula as water boils; add to chicken.

Coat pot with cooking spray and decrease heat to medium. Add onion and carrots. Sprinkle with a pinch each salt and pepper and cook until soft and lightly browned, 6 to 7 minutes. Add ginger, cinnamon, cardamom, chile flakes and flour. Cook for 1 minute, stirring often. Add garlic and cook for 1 more minute. Add broth and dates and bring to a steady simmer.

Add chicken and any juices back to pot. Reduce heat to maintain a slow, gentle simmer (low to medium-low; you should see just a few bubbles slowly surfacing at a time). Cook for 10 minutes, uncovered and stirring occasionally. Add apricots and simmer gently until soft, but not falling apart, about 10 minutes. Check chicken to ensure doneness. Stir in olives and lemon juice. Taste and adjust seasoning, if desired.

Meanwhile, prepare couscous according to package directions.

To serve, add about ½ cup couscous to each of 4 bowls. Divide stew evenly among bowls and top each with equal amounts of pine nuts and mint. (Stew may be made up to 2 days in advance; cover and refrigerate. Reheat gently on low heat. Add pine nuts and mint, and prepare couscous just before serving.)

Nutrients per serving (2 cups stew, 1 scant tsp pine nuts, 1/2 cup couscous) Calories 454, Total Fat 5g (Sat 1g, Mono 4g, Poly 2g), Carbs 49g, Fiber 7g, Sugar 22g, Protein 48g, Sodium 369mg, Cholesteral 99mg

Clean Eating, JUNE 2011, Page 46

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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