1 cup long-grain white rice
4 slices thick-cut peppered bacon
find at a butcher shop
1 Tb olive oil
1 onion, chopped
1/2 cup dry white wine
3/4 cup heavy cream
1 1/4 lb large shrimp-peeled and deveined
1 10 oz pkg frozen corn
kosher salt and black pepper
Cook rice
Cook the bacon til crisp. drain on paper towel. Break into pieces.
Wipe out skillet. Heat oil add onion and cook til softened, 4-6 minutes.
Add wine cook till reduced by half, 2-3 minutes.
Add cream and bring to a boil. Stir in shrimp, corn and 1/4 tsp salt and 1/4 tsp black pepper. Simmer until cooked through, 4-6 minutes. Stir in bacon, serve over rice.
Monday, January 2, 2012
Lamb Kabobs with Cucumber-Feta Relish
1 cup jasmine rice
basmati or long-grain white rice
1 1/2 lbs lamb steak , cut into cubes
top round or shoulder
1 tsp dried oregano
Kosher salt and pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta, 2 oz
1/4 cup red onion, chopped
3/4 cup fresh dill, chopped
2 Tb evoo
1 Tb fresh lemon juice
Cook rice.
Thread the lamb onto (8) 6-in skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat grill or grill pan to medium-high. Cook the lamb, turning occasionally, to the desired doneness, 8-10 minutes for medium-rare.
In a small bowl, combine the cucumber, Feta, onion,dill, lemon juice and 1/4 salt and 1/4 black pepper.
Serve kabobs with rice and relish.
basmati or long-grain white rice
1 1/2 lbs lamb steak , cut into cubes
top round or shoulder
1 tsp dried oregano
Kosher salt and pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta, 2 oz
1/4 cup red onion, chopped
3/4 cup fresh dill, chopped
2 Tb evoo
1 Tb fresh lemon juice
Cook rice.
Thread the lamb onto (8) 6-in skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat grill or grill pan to medium-high. Cook the lamb, turning occasionally, to the desired doneness, 8-10 minutes for medium-rare.
In a small bowl, combine the cucumber, Feta, onion,dill, lemon juice and 1/4 salt and 1/4 black pepper.
Serve kabobs with rice and relish.
Caramelized Pineapple with Coconut Sorbet
2 Tb butter
1/4 cup brown sugar
1/2 pineapple, cored and cut into 1/2 moons
or 4 canned pineapple rings cut in half
1 pint homemade coconut sorbet
or store bought sorbet
Melt butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute. The butter and sugar will remain separated.
Add pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4-5 minutes per side.
Serve pineapple with the sorbet and drizzle with the sauce.
1/4 cup brown sugar
1/2 pineapple, cored and cut into 1/2 moons
or 4 canned pineapple rings cut in half
1 pint homemade coconut sorbet
or store bought sorbet
Melt butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute. The butter and sugar will remain separated.
Add pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4-5 minutes per side.
Serve pineapple with the sorbet and drizzle with the sauce.
Spaghetti and quick meat sauce
12 oz spaghetti
2 Tb olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
3/4 lb ground beef
Kosher salt and pepper
1-28 oz can crush tomatoes
1/2 cup flat leaf parsley, chopped
1/4 cup grated Parmesan
Cook pasta according to the package
Heat oil in large saucepan over medium heat.
Add the onions, carrots and garlic, cook stirring occasionally til softened, 8-10 minutes.
Increase heat and add beef. 3/4 tsp salt and 1/2 pepper. Cook, breaking up meat with spoon, til no longer pink 4-5 minutes.
Add tomatoes and simmer, stirring occasionally until sauce thickens, about 5 minutes. Stir in parsley.
Serve the pasta with the sauce and sprinkle with Parmesan.
2 Tb olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
3/4 lb ground beef
Kosher salt and pepper
1-28 oz can crush tomatoes
1/2 cup flat leaf parsley, chopped
1/4 cup grated Parmesan
Cook pasta according to the package
Heat oil in large saucepan over medium heat.
Add the onions, carrots and garlic, cook stirring occasionally til softened, 8-10 minutes.
Increase heat and add beef. 3/4 tsp salt and 1/2 pepper. Cook, breaking up meat with spoon, til no longer pink 4-5 minutes.
Add tomatoes and simmer, stirring occasionally until sauce thickens, about 5 minutes. Stir in parsley.
Serve the pasta with the sauce and sprinkle with Parmesan.
Chicken with Tarragon and Leeks
1 1/2 lb baby new potatoes (about 16)
8 small skinless chicken thighs (1 1/2 lbs)
3 leeks white and light green parts, halved lengthwise and cut into 1 1/2 in pcs
1 cup dry white wine
Kosher salt
1-10 0z package frozen peas
1/3 cup heavy cream
1 Tb chopped fresh tarragon
Place potatoes on the bottom of a 4-6 quart slow cooker.
Add the chicken, leeks, wine and 1 tsp salt.
Cook, covered, until the chicken and potatoes are tender, on high for 3-4 hrs.,
or on low for 6-7 hrs.
Transfer the chicken and all but 4 of the potatoes to plates.
Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
Add the peas and cream and cook just until heated through, 3-5 minutes.
Spoon over chicken and sprinkle with the tarragon.
8 small skinless chicken thighs (1 1/2 lbs)
3 leeks white and light green parts, halved lengthwise and cut into 1 1/2 in pcs
1 cup dry white wine
Kosher salt
1-10 0z package frozen peas
1/3 cup heavy cream
1 Tb chopped fresh tarragon
Place potatoes on the bottom of a 4-6 quart slow cooker.
Add the chicken, leeks, wine and 1 tsp salt.
Cook, covered, until the chicken and potatoes are tender, on high for 3-4 hrs.,
or on low for 6-7 hrs.
Transfer the chicken and all but 4 of the potatoes to plates.
Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
Add the peas and cream and cook just until heated through, 3-5 minutes.
Spoon over chicken and sprinkle with the tarragon.
Mediterranean Salad with Chickpea Patties
1-15.5 oz can chickpeas, rinsed
1/2 cup fresh flat leaf parsley
1 clove garlic, chopped
1/4 tsp ground cumin
Kosher salt and pepper
2 Tb all purpose flour
2 Tb olive oil
1/2 cup Greek low-fat yogurt
3 Tb fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita bread- baked into triangle chips, plain
( or brush with garlic Parmesan oil)
In a food processor, pulse chickpeas, parsley, garlic, cumin and 1/4 tsp each of salt and pepper just until coarsely chopped and the mixture come together when gently squeezed.
Form into eight 1/2 in thick patties and coat with the flour, tapping off excess.
Heat oil in non stick skillet over medium heat. Cook the patties, turning carefully, until golden brown, 2-3 minutes per side.
In a small bowl, whisk the yogurt, lemon juice, and 1/4 tsp each salt and pepper. Divided the greens, tomatoes, onions and chickpea patties among plates.
drizzle with the dressing and serve with the pita chips.
1/2 cup fresh flat leaf parsley
1 clove garlic, chopped
1/4 tsp ground cumin
Kosher salt and pepper
2 Tb all purpose flour
2 Tb olive oil
1/2 cup Greek low-fat yogurt
3 Tb fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita bread- baked into triangle chips, plain
( or brush with garlic Parmesan oil)
In a food processor, pulse chickpeas, parsley, garlic, cumin and 1/4 tsp each of salt and pepper just until coarsely chopped and the mixture come together when gently squeezed.
Form into eight 1/2 in thick patties and coat with the flour, tapping off excess.
Heat oil in non stick skillet over medium heat. Cook the patties, turning carefully, until golden brown, 2-3 minutes per side.
In a small bowl, whisk the yogurt, lemon juice, and 1/4 tsp each salt and pepper. Divided the greens, tomatoes, onions and chickpea patties among plates.
drizzle with the dressing and serve with the pita chips.
Pork Tenderlion with Cabbage and Apple Slaw
3 Tb olive oil
2 1 1/4 lb tenderloin
Kosher salt and black pepper
2 Tb rice vinegar
1 Tb honey
1 small Napa cabbage about 1 lb.
quartered cored and thinly sliced
1 crisp red apple Gala or Fuji
cut into thin wedges
1/4 cup fresh cilantro
Heat oven to 400*
Heat oil in ovenproof skillet over medium-high heat.
Season the pork with 1/2 tsp salt and 1/2 tsp pepper and cook, turning occasionally, until browned, 6-8 minutes.
Transfer the skillet to oven and roast until the pork is cooked through, 12-14
minutes. Let rest at least 5 minutes before slicing.
Meanwhile, in a large bowl, combine the vinegar, honey, the remaining 2 Tb of oil, and 1/4 tsp each salt and pepper.
Add the cabbage and apples and toss. Let sit for at least 5 minutes, toss occasionally. Fold in cilantro and serve with the pork.
2 1 1/4 lb tenderloin
Kosher salt and black pepper
2 Tb rice vinegar
1 Tb honey
1 small Napa cabbage about 1 lb.
quartered cored and thinly sliced
1 crisp red apple Gala or Fuji
cut into thin wedges
1/4 cup fresh cilantro
Heat oven to 400*
Heat oil in ovenproof skillet over medium-high heat.
Season the pork with 1/2 tsp salt and 1/2 tsp pepper and cook, turning occasionally, until browned, 6-8 minutes.
Transfer the skillet to oven and roast until the pork is cooked through, 12-14
minutes. Let rest at least 5 minutes before slicing.
Meanwhile, in a large bowl, combine the vinegar, honey, the remaining 2 Tb of oil, and 1/4 tsp each salt and pepper.
Add the cabbage and apples and toss. Let sit for at least 5 minutes, toss occasionally. Fold in cilantro and serve with the pork.
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