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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Pappardelle with Shrimp and Asparagus Monday, Oct 10 2016

3/4 pound pappardelle or fettuccine
1 tablespoon olive oil
1/2 pound peeled and deveined medium shrimp (raw)
kosher salt and black pepper
2 small shallots, sliced
1/2 to 1 teaspoon crushed red pepper
1 large bunch asparagus (about 1 pound), trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter, cut into pieces
1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice

Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water and drain the pasta.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper. Cook until browned on one side, 2 to 3 minutes.

Add the shallots and red pepper. Cook, tossing frequently, until the shallots are crisp-tender, 30 seconds to 1 minute.

Add the asparagus and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.

Add the pasta, butter, lemon zest, lemon juice, and ½ cup of the reserved cooking water to the shrimp and asparagus and toss to coat. (Add more cooking water as needed to loosen the sauce.)

Serve warm.

Real Simple, April 2014, page 206

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Seared Scallops with Snap Peas and Pancetta Tuesday, Jul 1 2014

3 teaspoons canola oil, divided
12 ounces sugar snap peas, trimmed and diagonally sliced
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 1/2 ounces diced pancetta (such as Boar’s Head)
2 large shallots, sliced
1 1/2 pounds large sea scallops
4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.

Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

Cooking Light, July 2014, page 26

Amount per serving: Calories 237, Fat 7.9g, Saturated fat 2.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 25g, Carbohydrate 15g, Fiber 3g, Cholesterol 48mg, Iron 3mg, Sodium 568mg, Calcium 52mg

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Michael Symon’s Grilled Salmon and Zucchini Salad Wednesday, Jun 25 2014

4 (6-ounce) salmon filets
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lemon
3 cups thinly sliced zucchini (about 2 small)
1/4 cup chopped fresh dill
1/4 cup sliced almonds, toasted

Preheat grill or grill pan to high heat.

Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.

Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds.

Michael Symon, Cooking Light, August 2013, page 141

Amount per serving: Calories 379, Fat 22.7g, Saturated fat 3g, Monounsaturated fat 11.2g, Polyunsaturated fat 4g, Protein 38.2g, Carbohydrate 4.8g, Fiber 1.6g, Cholesterol 89mg, Iron 1.4mg, Sodium 461mg, Calcium 50mg

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Melon Salad with Prosciutto Wednesday, Jun 25 2014

2  cups sliced seeded watermelon
2 cups sliced seeded honeydew melon
1/3 cup very thinly vertically sliced red onion
1 serrano pepper, very thinly sliced
2 ripe nectarines, pitted and sliced
1/4 teaspoon kosher salt
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons honey
4 cups arugula 
1/4 cup torn fresh mint leaves
3 ounces prosciutto, very thinly sliced
1/2 ounce pecorino Romano cheese, shaved

 

Combine first 5 ingredients; sprinkle with salt.

Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently.

Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture.

Divide prosciutto evenly among plates; top evenly with cheese.

Cooking Light, July 2012, page 133

Amount per serving: Calories 232, Fat 10g, Saturated fat 2g, Monounsaturated fat 5g, Polyunsaturated fat 0.9g, Protein 8.6g, Carbohydrate 31.5g, Fiber 2.8g, Cholesterol 18mg, Iron 1.3mg, Sodium 674mg, Calcium 62mg

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Salmon with Lemon Dill Butter Thursday, Nov 28 2013

2 Salmon fillets (use frozen individually packaged)
4 tsp. butter melted
1 tsp. lemon juice
1 tsp. grated lemon peel
1 tsp. fresh dill

Boil water in large pot. Add frozen salmon in their packages.

In small skillet melt butter. Add lemon juice, lemon peel and fresh dill.

Serves 2

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Port Stained Beef Medallions Tuesday, Nov 12 2013

4 garlic cloves, minced

• 1/2 teaspoon kosher salt, divided                               

4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
2 cups port wine
1 tablespoon grated lemon rind
1 teaspoon smoked paprika
Cooking spray
1/2 cup canola mayonnaise (such as Hellmann’s)
1 tablespoon minced seeded Fresno chile or jalapeño pepper
1 teaspoon fresh lemon juice
1 garlic clove, minced                               

Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of steaks. Refrigerate 30 minutes.

Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup. Stir in rind and paprika. Pour wine mixture into a pie plate or wide, shallow dish.

Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat paper with cooking spray. Arrange steaks on top of paper in steamer basket. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam steaks 8 minutes or until desired degree of doneness. Remove steaks from steamer; place steaks in wine mixture for 10 minutes, turning after 5 minutes. Cut steaks across the grain into 1/2-inch-thick slices; sprinkle with remaining 3/8 teaspoon salt.

Combine mayonnaise, chile, juice, and 1 garlic clove. Spread 2 table­spoons mayonnaise mixture on each of 4 plates. Top evenly with sliced steak and any remaining wine mixture.

Cooking Light, November 2013, page 237

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Classic Crab Cakes Tuesday, Jun 25 2013

2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Amount per serving: Calories 181, Fat 7.8g, Saturated fat 0.9g, Monounsaturated fat 4.2g, Polyunsaturated fat 1.4g, Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg

Cooking Light, April 2013, page 50

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Salmon with Creamy Cucumber-Fennel Salad Wednesday, Jun 12 2013

Serves 4, Hands-On Time 15m, Total Time 20m

4 6-ounce pieces skinless salmon fillet
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 lemon, thinly sliced
1/2 cup plain low-fat Greek yogurt
1 tablespoon cider vinegar
1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
1/2 English cucumber, thinly sliced
rye bread, for serving

Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until just opaque throughout, 8 to 12 minutes.

Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat. Serve the salmon with the cucumber-fennel salad and bread.

Real Simple, May 2013, page 212

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Mediterranean Grilled Chicken with Tomato-Feta Salad Thursday, Jun 7 2012

1 teaspoon grated lemon zest plus 3 tablespoons juice
3 garlic cloves, minced
1 tablespoon minced fresh oregano
Salt and pepper
4 tablespoons olive oil
1 lb. cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¼ cup thinly sliced red onion
¼ cup plain yogurt
1 ½ lbs. boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces

Whisk lemon juice, garlic, oregano, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in oil until thoroughly incorporated. Reserve half of dressing. Add tomatoes, feta, and onion to remaining dressing and toss to coat. Season with salt and pepper to taste.

Whisk yogurt into reserved dressing. Reserve half of yogurt dressing. Add chicken to remaining yogurt dressing and toss to coat. Thread chicken onto four 12-inch skewers. Grill chicken over hot fire, turning occasionally, until lightly charred and registers 160 degrees, about 10 minutes. Transfer skewers to platter and brush with reserved yogurt dressing. Tent loosely with foil and rest for 5 minutes. Serve with tomato salad.

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