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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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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Herb and Citrus Roast Leg of Lamb Friday, Jan 3 2014

3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh shallots
2 tablespoons chopped fresh oregano
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon ground cumin
2 tablespoons minced fresh garlic (about 6 medium cloves)
1 (6-pound) bone-in leg of lamb, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cooking Spray

Combine the first 11 ingredients in a small bowl, stirring well. Place lamb in a roasting pan; rub with garlic mixture. Cover with plastic wrap, and refrigerate for 8 hours or overnight.

Remove lamb from the refrigerator. Sprinkle lamb with 1 teaspoon salt and black pepper. Place lamb on the rack of a roasting pan coated with cooking spray, and place rack in pan. Let lamb stand for 1 hour at room temperature.

Preheat oven to 425°.

Roast lamb at 425° for 30 minutes. Reduce oven temperature to 375° (do not remove lamb from oven); bake an additional 45 minutes or until a thermometer inserted into thickest portion of roast registers 135° or until desired degree of doneness. Let stand for 20 minutes; slice.

Cooking Light, December 2011, page 87

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Broiled Scallops and Celery Root Puree Friday, Dec 13 2013

14 ounces celery root, peeled, quartered and cut into ¼-inch-thick slices
2 cups whole milk
Fine sea salt
1 1/2 pounds sea scallops, tough muscle removed from side, if necessary
3 tablespoons extra-virgin olive oil
3/4cup coarse plain breadcrumbs
1/2 cup walnut pieces, finely chopped
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

In a medium saucepan, combine celery root, milk and 1/2 teaspoon salt; bring to a simmer and cook until tender, about 20 minutes.

Meanwhile, season scallops on both sides with 1/4 teaspoon salt. In a large nonstick skillet, heat 1 tablespoon oil over high heat. In 2 batches, cook scallops, 2 minutes per side. Transfer scallops to a plate.

In a bowl, toss together breadcrumbs, walnuts, parsley and 1 tablespoon oil.

Heat oven to broil.

Reserving 1/3 cup cooking liquid, drain celery root. In a blender, combine celery root, cooking liquid, remaining tablespoon oil, 1/4 teaspoon salt and generous pinch pepper. Purée until smooth. Transfer purée to 4 individual gratin dishes or 1 (2-quart) gratin dish; spread evenly. Top with scallops, then sprinkle with breadcrumb mixture.

Broil scallops about 4 inches from heat until golden, about 3 minutes.

La Cucina, January/February 2012, page 30

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Pan Seared Salmon with Chimichurri Sauce Tuesday, Nov 12 2013

1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 cloves garlic, minced
Salt and Pepper
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, PLUS 1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
4 (6-oz) skin-on salmon fillets, (1 1/4-inch thick)

Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add 1/2 cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.

Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4~6 minutes. Flip and continue to cook until well browned on skin side, 4~6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.

Serves 4

Cooks Country, August/September 2013, recipe card

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Quick Seafood Stew Tuesday, Jul 2 2013

1 1/2 cups small red potatoes, quartered (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
3/4 pound striped bass fillets
1 1/2 cups thinly sliced leek
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup water
1 cup unsalted chicken stock (such as Swanson)
1/2 cup clam juice
1/2 teaspoon crushed red pepper
1/8 teaspoon kosher salt
2 thyme sprigs
1 bay leaf
24 medium mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
4 (1-ounce) slices diagonally cut French bread
1 garlic clove, halved

Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.

Preheat broiler to high.

Heat a large Dutch oven over high heat. Add oil to pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.

Reduce heat to medium-high. Add leek and sliced garlic; sauté 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.

Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.

Cooking Light, May 2013, page 60

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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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Chicken Paillard with Lemon Parsley Butter and Seared Red Chard Tuesday, Jun 18 2013

2-6 ounce boneless, skinless chicken breast halves, sliced horizontally and pounded 1/4-inch thick
1/2 teaspoon sea salt, plus additional to taste, optional
1/4 teaspoon fresh ground black pepper, plus additional to taste, optional
2 Tablespoons olive oil, divided
4 tablespoon organic unsalted butter, divided
10 shallots finely diced
juice of 3 lemons
1/2 cup low-sodium chicken broth or stock
2 tablespoons chopped fresh flat leaf parsley
2 bunches red Swiss chard, coarsely chopped

Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil in a medium-high. Working in batches if necessary, add chicken to skillet and cook for 2 to 3 minutes per side, until browned. Transfer to a shallow baking pan and place in 200 degrees F. oven to keep warm. Repeat with remaining chicken.

In skillet melt 1 tablespoon butter on medium-high. Add shallots and sauté , stirring often, until soft, about 5 minutes. Add lemon juice and broth and bring to a boil, scraping up browned bits from bottom of pan. Boil until liquid reduces by half.

Cut remaining 2 tablespoons butter into small pieces. Add to broth mixture, whisking until smooth. Stir in parsley and salt and pepper, to taste. Cover skillet and keep warm.

In a separate large skillet, heat remaining 1 tablespoon of oil on medium-high. Add chard and cook until wilted, about 1 minute, stirring constantly. Season with salt and pepper to taste. To serve, divide chard among serving plates and top with chicken and butter mixture.

Clean Eating, January/February 2013, page 31

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Blue Cheese Burgers Friday, Apr 26 2013

Burgers
2 pounds ground beef
2 teaspoons chopped fresh parsley
1 shallot, finely minced
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne
3 ounces blue cheese
8 hamburger buns
8 small lettuce leaves
8 thin slices tomato
8 thin slices red onion

Sauce
1/2 cup ketchup
1/4 cup ranch dressing
2 tablespoons chopped pickle
1 teaspoon hot sauce

Make burgers: In a large bowl, combine beef, parsley, shallot, salt, garlic powder, Worcestershire sauce and cayenne. Using your fingers, mix gently but thoroughly. Divide meat mixture into 16 disks. Portion cheese into 8 small disks and place in the center of 8 hamburger disks. Top with remaining hamburger disks, pressing to seal.

Make sauce: In a bowl, combine ketchup, dressing, pickle and hot sauce. Cover and chill until ready to serve.

Preheat grill to medium. Grill hamburgers for about 7 minutes (for medium-rare), turning once. Remove from heat and let rest for 2 minutes. Grill buns, cut sides down, for 30 seconds.

Serve burgers on buns with sauce, lettuce, tomato and onion.

All You Magazine, May 2012

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Summer Tomato Bouillabaisse with Basil Rouille Monday, Feb 11 2013

Active 25 Minutes, Total 30 Minutes, 6 SERVINGS

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/2 cup mayonnaise
5 Tbsp. extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 Tbsp. fresh lemon juice
4 cups (about 1 1/3 lb.) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-oz. bottle clam juice
3 lb. mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 Tbsp. chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 Tbsp. oil, anchovies, and lemon juice. Purée until smooth. transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally. until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

CALORIES 336, FAT 21g, CARBS 24g

Bon Appetit, July 2011, page 41

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