Search This Blog

Monday, February 28, 2011

Meyer Lemon Curd

A jar of curd is a lovely thing to have on hand to dollop into store-
bought pastry shells or slather on scones.

This tart, glossy custard uses less sugar than regular lemon curd.
You can use it to fill store-bought tart shells, using 2 tbsp (30 mL)
curd for each baked shell (there enough for 12, 3-inch/7.5 cm tarts).
You can also spread it on scones or smooth it between cake layers.
A Microplane rasp is great for grating zest.

2 large eggs
3 large egg yolks
1/3 cup (80 mL) granulated sugar
1/2 cup (125 mL) Meyer lemon juice
1 tbsp (15 mL) Meyer lemon zest
1/3 cup (80 mL) butter, cut in 1/2-inch (1-cm) cubes

In stainless steel bowl, combine eggs, yolks and sugar. Whisk until
smooth, about 1 minute. Stir in lemon juice and zest; mix thoroughly.

Add water to medium saucepan to depth of 1 inch (2.5 cm). Bring
to a simmer on medium-high heat; place bowl on top. Cook, stirring
constantly, 5 to 8 minutes or until custard is thick and light and coats
the back of a spoon. Remove from heat. (If you want to make sure
it’s perfectly smooth, pass through a fine mesh strainer into a bowl.)

Stir in butter, one piece at a time, until incorporated. Pour into a
clean bowl; cover surface with plastic wrap so it doesn’t form a
skin. Refrigerate at least 1 hour before using (curd will get thicker
as it cools).

Refrigerate in covered container up to two weeks.

Makes 1-1/2 cups curd (375 mL).

Bread Machine Hot Cross Buns

Dark and golden raisins sweeten these traditional cinnamon yeast
bread rolls and they are easy to make thanks to your bread machine.

Prep Time 15 Minutes
Total Time 2:55
Makes 16 buns

2 eggs
1/2 cup butter or margarine, softened
4 cups Gold Medal® Better for Bread™ flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 1/2 teaspoons bread machine or quick active dry yeast
1/2 cup dark raisins
1/2 cup golden raisins
1 egg
2 tablespoons cold water
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Break 2 eggs into 2-cup measuring cup. Add enough water to
measure 1 1/3 cups. Measure carefully, placing egg mixture and
remaining bun ingredients except raisins, 1 egg and cold water in
bread machine pan in the order recommended by the manufacturer.
Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last
kneading cycle ends.

Select Dough/Manual cycle. Do not use delay cycle. (Total time
will vary with appliance and setting.)

Remove dough from pan, using lightly floured hands. Cover and
let rest 10 minutes on lightly floured surface.

Grease cookie sheet or two 9-inch round cake pans. Divide dough
in half. Divide each half into 8 equal pieces. Shape each piece into
a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch
apart in pans. Snip a cross shape in top of each ball, using scissors.
Cover and let rise in warm place about 40 minutes or until double.
Dough is ready if indentation remains when touched.)

Heat oven to 375°F. Beat egg and cold water slightly; brush over
tops of buns. Bake 18 to 20 minutes or until golden brown.
Remove from cookie sheet or pans to cooling rack. Cool slightly.

In medium bowl, mix all icing ingredients until well blended. Stir
in additional milk, 1 teaspoon at a time, until smooth and spread-
able. Make a cross on top of each bun with icing. Serve warm.

Makes 16 buns

Make the Most of This Recipe With
Tips From The Betty Crocker® Kitchens

Did You Know?
Hot cross buns were traditionally served on Good Friday because
of the cross on top. Today, they are available in bakeries and super-
markets weeks before Good Friday because so many of us love
these sweet, spicy rolls.

You can make these rolls ahead. After you have shaped the dough
into buns and snipped the cross in top of each, cover with plastic
wrap. You can refrigerate them from 4 hours up to 24 hours. Before
baking, remove the buns from the refrigerator and remove plastic
wrap. Cover with kitchen towel and let rise in a warm place about
2 hours or until double. Then brush the tops and bake as the recipe
tells you above.

If your bread machine doesn't have a Raisin/Nut signal, add the
raisins 5 to 10 minutes before the last kneading cycle ends. Check
your bread machine's use-and-care book to find out how long the
last cycle runs.

Traditionally hot cross buns contain raisins or currants. You may
substitute the dark or golden raisins in this recipe with equal amounts
of the more traditional currants or try chopped candied fruit.

We like to use only butter to make these rich-tasting buns.

Nutrition Information:
1 Serving (1 Bun)
Calories 250
(Calories from Fat 65 ),
Total Fat 7 g
(Saturated Fat 4 g,
Cholesterol 55 mg;
Sodium 270 mg;
Total Carbohydrate 43 g
(Dietary Fiber 1 g,
Protein 5 g;

Sweet Potato Fries

Nonstick vegetable oil spray

1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut
into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced

Preheat oven to 500F. Spray large baking sheet with vegetable oil
spray. Toss sweet potatoes with oil in large bowl. Sprinkle
generously with salt and pepper. Spread sweet potatoes in single
layer on prepared baking sheet. Bake until sweet potatoes are tender
and golden brown, turning occasionally, about 30 minutes. Transfer
sweet potatoes to platter.
Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet
potatoes and serve immediately.

Garam Masala

NOTE: This is one of the most common spice blends used
in Indian cooking.

6 TBS. ground coriander
6-7 TBS. ground black pepper
5 TBS. ground cumin
2 TBS. ground cinnamon
1 1/2 TBS. ground cloves
1/2 tsp. ground nutmeg
1 1/2 tsp. ground coriander
1 TBS. bround bay leaves

Combine all ingredients. Store in a tightly sealed jar.
Keeps for about 2 months.

Fajita Seasoning Mix

3 Tbsp. cornstarch

2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Combine all of the ingredients in a small bowl. Pour into small glass
or plastic container, seal tightly and store in a cool, dry place. Makes
the equivalent of 3 packets of commercial or purchased
Fajita Seasoning Mix.

Sunday, February 27, 2011

Chicken and Brie Sandwich with Roasted Cherry Tomatoes


1 teaspoon olive oil
2 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 garlic clove, minced
1 (16-ounce) loaf French bread, cut in half horizontally
3 ounces Brie cheese, sliced
3 cups shredded cooked chicken breast (about 1 pound)
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach

Preheat oven to 300°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high
heat. Add tomatoes; cook 4 minutes, stirring once. Remove from
heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme,
1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake
at 300° for 15 minutes. Keep warm.

Combine mayonnaise, mustard, and garlic in a small bowl. Spread
mayonnaise mixture evenly over top half of bread loaf. Spoon
tomatoes evenly over bottom half of loaf. Arrange Brie over
tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon
vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a
whisk. Add spinach, tossing gently to coat. Top chicken with
spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

6 servings

Balsamic-Glazed Chicken and Bell Pepper Sandwiches

Balsamic vinegar cooks down to a glaze that clings to the sandwich
fillings, adding a hint of sweetness and a touch of acidity. Pressing
the sandwich after assembling it conducts the heat from the
chicken and cooked vegetables to melt the cheese.

6 servings (serving size: 2 wedges)

4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1 1/4 pounds chicken breast tenders
1/2 cup balsamic vinegar, divided
2 cups red bell pepper strips (about 2 medium)
2 cups vertically sliced onion (about 1 large)
2 (8-ounce) loaves focaccia bread, cut in half horizontally
4 ounces provolone cheese, thinly sliced
1/8 teaspoon black pepper

Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan;
cook 1 minute on each side or until lightly browned. Add 1/4 cup
vinegar; cook 2 minutes or until chicken is done and vinegar is
syrupy. Remove chicken mixture from the pan; cover and keep
warm. Wipe pan clean with a paper towel.

Return pan to medium-high heat; add remaining 2 teaspoons oil.
Add bell pepper and onion; sauté 7 minutes or until tender. Stir
in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar;
cook 1 minute or until vinegar is syrupy.

Arrange chicken mixture evenly over bottom halves of bread;
top with bell pepper mixture. Arrange cheese over pepper
mixture, and sprinkle with black pepper. Top with top halves
of bread. Place a cast-iron or heavy skillet on top of sandwiches;
let stand 5 minutes. Cut each sandwich into 6 wedges.

Sosaties [kebabs with a unique South African flavour]

1kg lamb cut into 1" pieces

500g pork cut into ½" cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
½ pound dried apricots
½ cup dry sherry

1. Place the lamb and pork pieces in a large bowl that has been rubbed
with the clove of garlic.
2. Season with salt and pepper, and toss.
3. In a saucepan, heat the oil. Add the onions and sautè for 5-6 minutes,
then add the curry powder and garlic.
4. Sautè for another minute. Add the sugar, tamarind paste, vinegar,
and jam and stir well.
5. Stir the cornstarch mixture and add it to the onions, and cook,
stirring constantly, until it thickens.
6. This should take about 3 minutes. Cool, then add to the meat and
toss well. Marinate for 2-3 days.
7. One day before preparing the sosaties, combine the dried apricots
and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
8. Drain meat from sauce and reserve. Thread lamb, pork, and apricots
on skewers.
9. Grill over charcoal until browned on all sides. Serve with heated
marinating sauce.

Moroccan Lamb Kabobs

courtesy Dave Lieberman

Show: Good Deal with Dave Lieberman
Episode: Happy Hour

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes
Mint-Parsley Yogurt Sauce, recipe follows

Special Equipment: 1 package wooden skewers, soaked in
water for 30 minutes

Combine all spices and seasonings in a small bowl. Place lamb
cubes in a shallow baking dish or large bowl. Rub spice mixture
into lamb with hands. Thread lamb cubes onto skewers, about
3 per skewer.
Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes
per side, or until cooked to desired doneness. Transfer to a
serving platter and serve with Mint-Parsley Yogurt Sauce for

Mint-Parsley Yogurt Sauce:
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parlsey leaves

Stir together the yogurt, mayonnaise, lemon juice, and garlic in a
medium bowl. Season with salt and pepper, to taste. Add the
chopped fresh herbs and gently stir to combine. Cover and
refrigerate until ready to serve.

Yield: about 1 1/4 cups

Manoush Simonian's Shish Kebab

Categories: Armenian, Lamb, Posted-mm

Yield: 6 Servings

2 lb Boneless leg of lamb
5 lg Onions
1/4 c Chopped parsley
3 tb Extra-virgin olive oil
3 tb Cider vinegar
1 ts Ground cumin, optional
1/2 ts Red pepper flakes
1/4 ts Salt
1/4 ts Ground black pepper
2 Green bell peppers
10 Plumb tomatoes
Cooked rice - optional

Source:Reflections of an Armenian Kitchen

Remove all visible fat and gristle from lamb and cut into 1 1/2" cubes.

Thinly slice 1 onion. Combine sliced onion, parsley, olive oil, vinegar,
cumin, red pepper flakes, salt and pepper. Mix well. Add lamb
cubes and stir to coat evenly. Cover and refrigerate several hours
or overnight.

Cut remaining 4 onions in quarters. Cut bell peppers into
2-inch pieces.

Thread lamb cubes onto skewers. Thread tomatoes, onions and
bell peppers onto separate skewers to allow for individual
cooking times. Grill lamb kebabs over hot coals, turning occasion-
ally to cook lamb evenly, about 15 minutes. Then place vegetables
over coals and cook until tender, about 5 to 10 minutes. Serve
skewers over a bed of rice.

From the recipes files of
Posted to MealMaster
Recipes List, Digest #162

Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT)

From: suzy

Saturday, February 26, 2011

Easy Chicken Rarebit

Prep: 20 minutes

Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)

1-3/4 pounds skinless, boneless chicken breast halves
1 14- to 16-ounce jar cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large onion, halved crosswise and thinly sliced
6 pumpernickel or rye buns, split and toasted,
     or 6 slices pumpernickel or rye bread, toasted
     and halved diagonally
4 slices bacon, crisp-cooked, drained, and crumbled (optional)
1 tomato, chopped (optional)
Kosher dill pickles (optional)

1. Cut chicken diagonally into 1/2-inch-thick slices; set aside. In a
3-1/2- or 4-quart slow cooker, stir together pasta sauce and
Worcestershire sauce. Add onion and chicken slices.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-
heat setting for 2 to 2-1/2 hours.

3. To serve, spoon chicken and sauce mixture over bun halves.
If desired, sprinkle with crumbled bacon and tomato. Serve with
dill pickles, if desired. Makes 6 servings.

Cheddar Chicken Burger Sandwich

A real winner of a recipe, this satisfying chicken burger incorporates
sharp old cheddar, sweet honey, hot horseradish and creamy

Servings: 4

4 boneless skinless chicken breasts
3/4 cup (175 mL) beer
1 tbsp (15 mL) each Worcestershire and hot pepper sauce
1/4 tsp (1 mL) each salt and pepper
4 oz (125 g) extra-old cheddar, sliced
1 cup (250 mL) light mayonnaise
2 tbsp (25 mL) each liquid honey and prepared horseradish
1/4 tsp (1 mL) each dry mustard and ground ginger
4 sesame seed rolls, halved
2 cups (500 mL) shredded lettuce
8 each slices tomato and dill pickle
1 small onion, thinly sliced
1/2 cup (125 mL) pickled hot pepper rings (optional)

Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness.
In bowl, mix beer, Worcestershire sauce and hot pepper sauce;
add chicken. Cover and refrigerate for 4 hours. Discard marinade.
Sprinkle chicken with salt and pepper. Place on greased grill over
medium-high heat; close lid and cook, turning once, until no longer
pink inside, 12 minutes. Top with cheese.

Mix mayonnaise, honey, horseradish, mustard and ginger; spread
on rolls. Sandwich chicken, lettuce, tomato, pickle, onion, and hot
peppers (if using) in rolls.

Canadian Living Magazine: July 2002

Spicy Lamb Kabobs

By The Canadian Living Test Kitchen

Toasting then grinding your own spices adds a flavour boost to any
dish. Serve these Mediterranean-inspired kabobs with thick yogurt
and pita bread. You can also thread vegetables, such as sweet or
hot peppers, onions and cherry tomatoes, onto the skewers.

Servings: 4 main-course or 8 appetizer

1 lb (500 g) lean boneless lamb
1 tsp (5 mL) curry powder
1 tsp (5 mL) coriander seeds
3/4 tsp (4 mL) paprika
3/4 tsp (4 mL) cumin seeds
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) hot pepper flakes
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) olive oil
2 cloves garlic, minced
1 tbsp (15 mL) lemon juice
3/4 tsp (4 mL) each salt and pepper

Cut lamb into 1-inch (2.5 cm) cubes.

In skillet, toast curry powder, coriander seeds, paprika, cumin seeds,
thyme and hot pepper flakes over medium heat for about 30 seconds
or until fragrant. Let cool slightly. Transfer to spice grinder or mortar
and pestle; grind to fine powder.

In glass bowl, combine spices, parsley, oil, garlic, lemon juice, salt
and pepper. Add lamb, stirring to coat; cover and marinate in refriger-
ator for 2 hours, stirring occasionally. (Make-ahead: Refrigerate for
up to 8 hours.)

Reserving marinade, thread lamb onto 8 skewers, leaving 1/4-inch
(5 mm) space between cubes. Place on greased grill over medium-
high heat; brush with marinade. Close lid and cook, turning occasion-
ally, for 12 minutes or until browned yet still pink inside.

Additional Information
· Tip: If using wooden skewers, soak them in water for at least
30 minutes before using to prevent scorching

Middle Eastern Kibbeh

2/3 cup medium coarse bulgur

1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground lamb
3 tablespoons olive oil

Place bulgur in a microwave-safe bowl and cover with water just to
the top of the bulgur. Place in the microwave and cook on High 1 to
2 minutes until bulgur is swollen and the water is absorbed. Toss
briefly and allow to stand until cool.

Place the mint leaves in the bowl of a food processor. Process,
gradually adding onion through the feed tube, until both mint and
onion are finely chopped. Stir the mint-onion mixture into the bulgur,
with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into
the ground lamb and mix thoroughly. Using damp hands, shape the
lamb mixture into small, palm-sized patties.

Place the olive oil in a skillet and heat over medium heat. Add the
kibbeh patties and cook until outside is golden brown and center
is cooked through, turning once, about 6 minutes on each side.

Lamb Salsa

Robert Irvine

1 medium red onion, diced
8 ounces lean ground lamb
1/4 teaspoon onion powder
1/3 teaspoon black pepper
1 (16-ounce) can pineapple chunks, roughly chopped
1 cup finely chopped green pepper
5 large tomatoes
1 cucumber peeled and diced
1/4 cup chopped cilantro leaves
12 tablespoons crumbled feta cheese
1 package pita bread triangles or chips

Coat a large saute pan with oil and over medium heat, saute the
onions until  soft. Add the ground lamb and cook until browned,
breaking up the chunks with a wooden spoon. Drain well and
place in a serving bowl. Stir in the onion powder and black pepper.
Allow to cool and then add pineapple, green pepper, tomatoes,
cucumber, cilantro and feta cheese. Adjust the seasoning
and serve with pita bread or crackers.

Friday, February 25, 2011

Dilly Chicken Sandwich

4 servings

4 (4 ounce) boneless, skinless chicken breast halves
6 tablespoons butter or margarine, softened, divided
1 garlic clove, minced
3/4 teaspoon dried dill weed, divided
8 (1/2-inch-thick) slices French bread
4 tablespoons cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomato

Pound chicken to flatten evenly; set aside. In a skillet, melt
3 tablespoons of butter; add garlic and 1/2 teaspoon dill.
Add chicken; cook until juices run clear. Remove and keep
warm. Spread both sides of bread with remaining butter.
In a skillet or griddle, grill bread on both sides until golden
brown. In a small bowl, combine cream cheese, lemon juice
and remaining dill; spread on one side of grilled bread. Place
lettuce, chicken and tomato on four slices of bread; top with
remaining bread.

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

A good balsamic vinegar makes all the difference in the roasted
tomatoes, whose heat will immediately melt the soft Brie. There's
no need to cut the rind off the Brie, since it's edible.

6 servings

1 teaspoon olive oil
2 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 garlic clove, minced
1 (16-ounce) loaf French bread, cut in half horizontally
3 ounces Brie cheese, sliced
3 cups shredded cooked chicken breast (about 1 pound)
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach

Preheat oven to 300°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir
in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon
salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15
minutes. Keep warm.

Combine mayonnaise, mustard, and garlic in a small bowl. Spread
mayonnaise mixture evenly over top half of bread loaf. Spoon
tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes;
top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and
1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach,
tossing gently to coat. Top chicken with spinach mixture; replace top
half of bread. Cut loaf into 6 pieces.

Nutritional Information
Calories:440 (25% from fat)

Mediterranean Burgers

These burgers are an easy summertime meal.
Prep and Cook Time: about 45 minutes.

Total: 45 minutes
Yield: Makes 4 burgers

6 ounces crumbled feta cheese
2 teaspoons minced fresh oregano
2 teaspoons fresh rosemary
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon finely grated lemon zest
1 1/2 pounds ground lamb or beef
1/2 cup kalamata olives, pitted and chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
4 tablespoons olive oil, divided
4 kaiser or other sandwich rolls
1 large tomato, sliced
1/4 medium English cucumber, thinly sliced
1/2 medium red onion, thinly sliced
8 romaine lettuce leaves

1. In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp.
pepper, and the lemon zest. Add ground meat and mix gently.
Form into four 1-in.-thick patties.

2. In a blender, whirl olives, dill, parsley, lemon juice, sugar, and
remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time,
to make a smooth paste.

3. Heat a gas or charcoal grill to medium-hot (you can hold your
hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill
burgers, turning once, until browned on both sides and cooked
through (cut to test), 10 to 12 minutes total.

4. Split rolls and toast cut sides on the grill. Brush toasted sides
with remaining 1 tbsp. olive oil and spread each with about 1 tsp.
of the olive spread. Top with burgers, tomato, cucumber, red
onion, and romaine.

Kibbeh with Caramelized Onions and Pomegranate Molasses

Serves 6

Recipe By: Emeril Lagasse

1 onion -- quartered
2/3 cup bulgur -- soaked in warm water for 20 minutes then drained
1 lbs ground lamb
1 1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground allspice
2 tablespoon chopped fresh mint leaves
Extra-virgin olive oil -- for brushing meatballs, plus 3 tablespoons
1 1/2 lbs onions -- halved and thinly sliced
3 tablespoon pine nuts
1/2 cup mixed dried fruit --
    chopped if large, such as apricots, golden raisins, and currants
3 tablespoon pomegranate molasses -- or to taste

Preheat the oven to 375 degrees F and line a baking sheet with
parchment paper or aluminum foil.

Place the onion in the bowl of a food processor and process to a
smooth paste. Add the bulgur, lamb, 1 teaspoon of the salt,
1/4 teaspoon of the pepper, the cinnamon, allspice, and mint and
process until mixture is smooth and thoroughly combined. Using damp
hands, divide the meat mixture into about 24 evenly sized portions
(about 2 tablespoons each) and shape into little torpedo shaped
meatballs. Brush the top of each meatball with some of the olive oil,
then place on the baking sheet and bake until just cooked through,
about 12 to 15 minutes.

While the meatballs are baking, make the caramelized onion topping.
Heat a medium skillet until hot. Add the 3 tablespoons of extra-virgin
olive oil and, when hot, add the sliced onions, remaining 1/4 teaspoon
of salt and remaining 1/4 teaspoon of pepper. Cook, stirring frequently,
until onions are soft and beginning to caramelize, about 10 minutes.
Add the pine nuts and continue cooking until onions are nicely
caramelized and pine nuts are golden, about 10 minutes longer. Add
the dried fruit and cook for 5 minutes.

When the lamb meatballs come out of the oven, transfer to a serving
platter and top with the caramelized onion mixture. Drizzle with the
pomegranate molasses and serve hot.

Greek Baked Ziti

4 servings

1 pound ziti
2 tablespoons EVOO â€" Extra Virgin Olive Oil
1 pound ground lamb
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 carrot, peeled and finely chopped or grated
2 to 3 sprigs fresh thyme, leaves removed and chopped
2 pinches ground cinnamon
1 teaspoon (about 1/3 palmful) allspice
Ground black pepper
1 15-ounce can whole peeled tomatoes
6 tablespoons butter, divided
4 tablespoons flour
3 cups milk
A few grates fresh nutmeg
1 cup grated Parmigiano Reggiano or kefalotyri cheese, divided
2 pitas, toasted or 1 1/2 cups pita chips
1/4 cup flat-leaf parsley, chopped

Preheat oven to 375ºF. Place a large pot of water over high heat
to cook the pasta. When the water is boiling, add some salt and
drop the pasta. Cook to al dente according to package directions.
Drain the pasta and reserve.

Place a medium pot over medium-high heat with 2 turns of the
pan of EVOO, about 2 tablespoons. Add the ground lamb to
the pot and cook until golden brown, 5-6 minutes.

Add the onion, garlic, carrot, thyme, cinnamon and allspice to the
pot, season with salt and pepper, and cook until the veggies are
tender, 4-5 minutes.

Add the can of tomatoes to the pot and gently break them up with
a potato masher or back of a wooden spoon. Simmer the sauce
until lightly thickened, 4-5 minutes.

While the sauce is working, place another medium pot over medium-
high heat with 2 tablespoons butter. When the butter is melted, sprinkle
in the flour and cook for about 1 minute. Whisk the milk and nutmeg
into the butter-flour mixture, and season with salt and pepper. Simmer
until thickened, 3-4 minutes. Remove the pot from the heat and stir in
1/2 cup of the grated cheese (about 2 handfuls, just eyeball it) into the

In the bowl of a food processor, crush up the toasted pita or pita
chips to make coarse breadcrumbs. (You can also do make the
breadcrumbs in a large plastic food bag using a rolling pin or frying
pan to smash them up.) Transfer the crumbs to a small bowl and
toss with the remaining cheese and parsley. Melt the remaining
2 tablespoons butter and add it to the breadcrumb-cheese mixture.

Toss the cooked pasta with half of the white sauce. Transfer half of
the pasta to a casserole dish and ladle the red sauce over top. Cover
the red sauce with the remaining pasta and ladle the remaining white
sauce over the top of the dish. Sprinkle the breadcrumb-cheese
mixture over everything and bake until light golden brown and
bubbly, about 30 minutes.

Thursday, February 24, 2011

Chicken Tacos

I tried using the powdered taco seasonings included in most make-
your-own kits, but found them artificial-tasting and too sodium-laden.
Trying to find a way to make a more authentic-style taco filling, I
turned once again to one of my favorite 5:30 Challenge convenience
foods --- canned Rotel tomatoes. This cupboard staple adapts to a
variety of recipes with fresh flavor and a good balance of seasonings.
I had good luck using leftover rotisserie chicken. I just pulled the meat
from the bones and then warmed it in a reduced tomato sauce.

-- Jeanne Besser

Hands on time: Total time: 30 minutes Serves: 3
1. 1 (10-ounce) can Rotel Mexican Festival
     or Original Tomatoes and Green Chilies
2 cups shredded cooked chicken
6 taco shells, heated according to package directions
1/2 cup shredded Mexican blend or cheddar cheese
1/2 cup shredded lettuce

In a large skillet over medium heat, add tomatoes and their juices
and cook down until thickened. Add chicken and toss to combine.
Heat through, about 5 minutes. Transfer chicken to a bowl and
serve with taco shells, cheese and shredded lettuce.

To serve, I set out a tray of toppings, including taco shells and soft
tortillas, lettuce and grated cheese, and let everyone assemble their
own. It is necessary to warn those with tender palates: Rotel
tomatoes do pack a punch. Stick to the milder version if your taste buds are timid.

Chicken Panini with Fig Jam

If you do not have a sandwich press or cast-iron skillet, place a
regular skillet on top of the sandwich and weigh it down with cans.
Serve with pickle spears.

4 servings (serving size: 1/4 sandwich)

1/4 cup fig jam
1 (8-ounce) ciabatta, cut lengthwise
1/4 cup crumbled blue cheese
2 tablespoons butter, softened
8 ounces sliced cooked chicken breast
1/8 teaspoon freshly ground black pepper
2 cups arugula leaves
1 teaspoon fresh lemon juice

Spread jam over cut side of top half of bread. Combine cheese
and butter in a bowl, stirring until smooth. Spread cheese mixture
over cut side of bottom half of bread. Arrange chicken evenly
over cheese mixture; sprinkle with pepper. Place top half of bread,
jam side down, over chicken.

Heat a large nonstick skillet over medium heat, and add sandwich
to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes
or until both sides are browned, turning once.

Place arugula in a bowl. Drizzle juice over arugula; toss gently.
Remove top bread half from sandwich. Arrange arugula mixture
over chicken. Replace top bread half. Cut sandwich into 4
equal portions.

Nutritional Information
Calories:381 (30% from fat)
Fat:12.7g (sat 6.1g,mono 4.7g,poly 1g)

Grilled Tandoori Lamb

You can also use the spice mixture on salmon,
chicken pieces, or shrimp.

Servings: Makes 6 servings.

In dry skillet, toast until aromatic:
2 tablespoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons cardamom seeds
1/2 teaspoon whole black peppercorns
Grind cooled spices in spice mill with:
1 1/2 teaspoons dried crushed red pepper

Transfer spice blend to small bowl and mix in:
6 tablespoons olive oil
2 tablespoons minced fresh ginger
4 garlic cloves, pressed
Rub mixture all over, then cover and refrigerate 3 hours:
1 5 3/4-pound leg of lamb, boned and butterflied
     (about 4 pounds boned)

Spray grill rack with nonstick spray; prepare barbecue (medium-
high heat). Grill lamb 25 minutes for medium-rare (internal temper-
ature at the thickest part of meat should be 125°F). Let lamb rest
5 minutes before slicing.

Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli

Serves 4

Recipe By: Roger Mooking
Published in: Cooking Channel

Five-Spice Aioli
1/2 cup mayonnaise
Juice of 1 lime
2 teaspoon five-spice powder

Cucumber Relish
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1/2 red onion -- small diced
1 red finger chile -- seeded and diced
1/4 cup white wine vinegar
1/4 cup sugar
1 English cucumber -- seeded and diced
Kosher salt
1/2 bunch fresh mint -- stemmed and coarsely chopped
Lamb Burgers
2 lbs ground lamb
1 shallot -- minced
1/2 tablespoon fresh ginger -- minced
1 clove garlic -- minced
1 egg yolk
1 tablespoon five-spice powder
Kosher salt and freshly ground black pepper
4 buns -- for service
1 ripe tomato -- sliced

For the aioli:
inch(es) a small bowl -- mix together the mayonnaise,
lime juice, and five-spice powder.

Refrigerate the aioli until ready to use.

For the relish:

In a saute pan over medium-high heat, toast the coriander seeds
until fragrant. Drizzle in the vegetable oil, add the red onion and
cook, stirring frequently, until translucent. Stir in the chile and
white wine vinegar, and then sprinkle over the sugar, stirring until
it dissolves.

Add the cucumber to the pan, and cook for 5 to 7 minutes over
medium heat, and reduce slightly, achieving a light glaze consistency.
Season the relish with salt, and let the mixture cool.

Just before serving the relish, stir in the mint, and season with
salt, to taste.

For the burgers:
Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and
five-spice powder in a bowl, and mix well. Season the mixture with
salt, and black pepper. Divide and shape the lamb mixture into
4 (8-ounce) burger patties. Place the patties in the refrigerator
for 1 hour, to allow the flavors to infuse.

Preheat a grill to medium-high and lightly oil the grate. Grill the lamb
patties until they are seared on both sides, and cooked through.
Remove the patties from the grill, and set aside. Place the buns on
the grill, cut-side down, and toast until golden.

Put the lamb patties on the toasted buns, slathered with the
Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.

Printed from on Sun Jun 20 2010©
  Fine Living Network

Exported from A Cook's Books -- Recipe management for Macintosh

Cumin and Chili Lamb Burgers


1 pound ground lamb meat
2 tablespoons ground cumin
2 tablespoons ground chili powder
1 tablespoon minced garlic
Salt and pepper
Southwest seasoning
4 slices Jalapeno Monterey Jack cheese
1/2 roasted garlic aioli
1 cup roasted corn and roasted pepper salsa
4 beer bread buns
2 cups shoestring potatoes

Preheat the fryer. Preheat the grill. In a mixing bowl, combine the
ground lamb with the cumin, chili powder, and garlic. Mix until
thoroughly incorporated. Season with Southwest seasoning. Form
into 4-ounce patties. Place on the grill and cook for 3 to 4 minutes
on each side for medium-rare. Place the cheese on the burgers about
a minute before removing from the grill, so the cheese will melt. Fry
the shoestring potatoes for 3 minutes or until golden. Remove from
the fryer and drain on a paper-lined plate. Season with salt and
pepper. Spread the aioli in-between the bun. Place the burger
in-between the bun and top with the salsa. Garnish with the fried

Yield: 4 burgers

Wednesday, February 23, 2011

Chicken Muffuletta

This make-ahead sandwich is a lighter take on an old New Orleans
favorite. Use a fork to scrape the bread and hollow the loaves.

12 servings (serving size: 1 piece)

3 cups chopped seeded tomato (about 2 medium)
Cooking spray
8 cups diced peeled eggplant (about 1 pound)
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
1 1/3 cups chopped pimiento-stuffed olives (about 7 ounces)
1/4 cup chopped pepperoncini (about 5 medium)
4 ounces sharp provolone cheese, finely diced (about 1 cup)
2/3 cup (2 ounces) chopped reduced-fat hard salami
1 tablespoon olive oil
1 tablespoon balsamic vinegar
4 (8-ounce) loaves French bread
1 pound skinless, boneless rotisserie chicken breast, thinly sliced

Spread tomato evenly onto several layers of heavy-duty paper
towels. Cover with additional paper towels; let stand 10 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add eggplant and onion; sauté 10 minutes or until
eggplant is tender and beginning to brown. Stir in thyme and pepper;
cook 1 minute, stirring occasionally. Spoon eggplant mixture into a
large bowl.

Coat pan with cooking spray. Add tomato; cook 2 minutes, stirring
frequently. Stir tomato into eggplant mixture. Cool to room temperature.

Stir olives and next 5 ingredients (through vinegar) into eggplant mixture.

Cut French bread loaves in half horizontally. Hollow out top and
bottom halves of bread, leaving a 1/2-inch-thick shell; reserve
torn bread for another use. Spread about 3 tablespoons olive
mixture over bottom half of each loaf. Arrange chicken evenly on
bottom halves. Top chicken evenly with remaining 3 tablespoons
olive mixture; cover with top halves of loaves. Wrap loaves with
plastic wrap; refrigerate up to 24 hours. Cut each loaf into 3 pieces
just before serving.

Chicken Focaccia Sandwiches

These delicious sandwiches make a great weeknight meal and
take just minutes to prepare.

Yield: 4 servings (serving size: 1 sandwich)

2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
1 tablespoon olive oil
1/2 cup water
1 1/2 cups (1/4-inch-thick) slices red onion
2 1/2 cups red bell pepper strips (about 2 medium)
1/3 cup chopped green onions
10 ounce focaccia bread, cut in half horizontally
1/2 cup (2 ounces) shredded sharp cheddar cheese

Cut each chicken breast half in half horizontally, and lightly coat
chicken with cooking spray. Sprinkle Italian seasoning, garlic
powder, black pepper, and 1/8 teaspoon salt over chicken.
Heat oil in a large nonstick skillet over medium-high heat. Add
chicken; cook 2 minutes on each side or until browned. Reduce
heat to medium; add water. Cook 10 minutes or until chicken is
done. Remove chicken from pan; keep warm.

Return pan to medium-high heat. Add red onion; sauté 2 minutes.
Add bell pepper, green onions, and remaining 1/8 teaspoon salt;
sauté 2 minutes or until tender.

Preheat broiler.

Place bottom half of focaccia on a baking sheet; top with chicken.
Arrange onion mixture evenly over chicken; sprinkle with cheese.
Broil 2 minutes or until cheese melts. Top with remaining bread;
slice into 4 equal portions.

Nutritional Information
Calories:421 (28% from fat)
Fat:13.2g (sat 4.6g,mono 5.4g,poly 2.2g)

Russell Medberry & Kara Hamelly, Cooking Light, SEPTEMBER 2005

Grilled Rosemary Lamb

Yield: 6 servings.

2 pounds boneless lamb
1/2 cup olive oil
1/3 cup balsamic vinegar
3 cloves garlic
2 tablespoons chopped fresh rosemary, plus extra sprigs for the grill
1/2 teaspoon salt
2 large yellow onions
2 green bell peppers

Cut lamb into 1-inch pieces. Mix oil, vinegar, garlic, chopped rosemary,
and salt; add lamb and refrigerate for up to 8 hours. When ready to
grill, bring lamb to room temperature. Cut onions and peppers into
chunks and skewer, alternating with the lamb. When coals are hot,
dampen extra rosemary sprigs and toss on fire. Grill skewers over
coals, brushing with marinade and turning until done, about 8 to 10 minutes.

Grilled New Zealand Lamb Rack with Asian Ratatouille, Shoestring

and Roasted Garlic Infused Jus

Ming Tsai and

Budi Kazali, All Rights Reserved
Show: East Meets West With Ming Tsai
Episode: Lamb Goes Mediterranean

Recipe Summary
Prep Time: 8 hours 30 minutes
Cook Time: 20 minutes
Yield: 4 servings

1 tablespoon black peppercorns
1/4 cup Dijon mustard
1/4 cup dark soy sauce
2 sprigs fresh thyme or 1/2 tablespoon dried
1/4 cup finely chopped garlic
2 medium sized shallots, sliced
1/2 cup canola oil
4 lamb racks, about 1 pound each, chine bone removed
Salt and black pepper, to taste
Asian Ratatouille, recipe follows
Citrus Fennel, recipe follows
Fennel Oil, recipe follows
Roasted Garlic Infused Jus, recipe follows
Shoestring Potatoes, recipe follows
1/2 cup tomatoes, seeds removed, cut into 1/4 dice
Chopped chives, for sprinkling

In a small dry skillet, heat the peppercorns over medium heat until
fragrant, about 4 minutes. Quickly grind the peppercorns just until
broken up. In a large bowl, add the ground peppercorns, mustard,
soy sauce, thyme, garlic, shallots, and oil. Mix, add the racks, and
turn to coat them. Marinate in the refrigerator, turning occasionally,
at least eight hours or better, overnight.

Prepare an outdoor grill, or preheat the broiler. Season the lamb
with the salt and ground pepper and grill over high heat, or broil
turning once, until brown and crispy, 12 to 15 minutes for medium-

Cut each cooked rack in half, and arrange so that the bones of the
halves are interlaced. Alternatively, cut the racks into double chops.

Place a mound of the Asian Ratatouille on a large platter and stand
the racks or chops against it. Place a small amount of the Citrus
Fennel next to the chops. Sauce with the Garlic Jus and drizzle
everything with the Fennel Oil. Place the Shoestring Potatoes on
top of the lamb and finish with the tomatoes and the chives.

Wine suggestion: Bandol 1998

Asian Ratatouille:
2 medium sized Japanese eggplants, julienned, lengthwise
2 zucchini, julienned, lengthwise
2 yellow squash, julienned, lengthwise
4 tablespoons canola oil
2 1/2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1 large yellow onion, julienned
2 tomatoes, cut into 1/8 dice
4 sprigs thyme, chopped, leaves only
1/2 cup Thai basil, leaves only
1/2 cup basil, leaves only
3 tablespoons soy sauce
Salt and pepper, to taste

Place the eggplant, zucchini, and squash in 3 separate pans. Season
with salt and let rest for 1 hour to allow the moisture to be released.
Pat the vegetables dry. Prepare a saute pan coated with 1 tablespoon
of oil over high heat. Add 1/2-teaspoon garlic, 1/2-teaspoon ginger,
and the eggplant and saute until the eggplant is golden brown. Season
with ground black pepper. Set aside. Repeat this process for both the
zucchini and the squash. Then in a saute pan over medium high heat,
cook the onion, remaining garlic, and ginger for 8 to 10 minutes. Add
the tomatoes and thyme and continue to cook for another 8 minutes.
Remove from the heat and let cool. Add the eggplant, zucchini,
squash, Thai basil, basil, and soy sauce. Adjust the seasonings,
being careful not to over salt, as the julienned vegetables received
salt in the preliminary steps.

Citrus Fennel:
1 fennel bulb thinly sliced
1 orange, juiced
1/2 lemon, juiced
1/2 lime, juiced
1/2 cup canola oil
1 tablespoons sliced shallots
Salt and pepper

In a mixing bowl, combine the fennel, orange juice, lemon juice,
lime juice, canola oil, shallots. Season with salt and pepper.

Fennel oil:
1/2 cup canola oil
2 tablespoons toasted and ground fennel seeds
Pinch ground tumeric

In a mixing bowl, combine the oil, and prepared fennel seeds and
tumeric. Let stand 24 hours

Roasted garlic jus:
6 cloves garlic, halved
5 cloves shallots, halved
1 cup red wine
1/2 cup balsamic vinegar
2 tablespoons black Chinese vinegar
3 cups chicken stock
2 sprigs fresh thyme
2 tablespoons canola oil
Salt and pepper

Preheat oven to 350 degrees F.

Prepare an ovenproof saute pan over high heat. Add the oil,
shallots, and garlic. Place the pan in the oven and roast for
10 minutes, turning occasionally to prevent burning. Remove
the pan from the oven and return to the medium heat on the
stove-top. Deglaze the pan with the wine, the balsamic vinegar,
and Chinese vinegar, and then, reduce. Add the chicken
stock, thyme, and further reduce by 1/2. Season the reduced
sauce and then strain to remove the garlic and shallots.

Shoestring potatoes:
4 baking potatoes, like russets
Canola oil, for deep frying

Julienne the potatoes or using a sharp knife, cut them into thin strips.
Fill a fryer or medium heavy pot 1/3 full with the oil and heat over
high heat to 350 degrees F. Add the potatoes to the oil and fry until
light brown, about 6 minutes. Drain on a paper towel and keep at
room temperature.
When ready, heat oil to 425 degrees F and re-fry the fries until golden
brown and crisp. Drain on paper towels and sprinkle with salt.

Grilled Lamb Loin with Kaffir Lime Peanut Sauce and Gado Gado Salad

Courtesy of Ming Tsai

Show: East Meets West With Ming Tsai
Episode: Dressy Lamb off the Rack

4 lamb racks, loin taken off the bone, silver skin removed
1 cup canola oil
8 cloves garlic
4 slices ginger
4 Thai bird chiles
6 shallots
1/4 cup fresh lime juice
Salt and black pepper to taste

In a food processor, puree canola oil, garlic, ginger, chiles, shallots
and lime juice and marinate lamb for at least 6 hours refrigerated,
preferably overnight. Grill until done, medium rare, 140 degrees
internal temperature.

1 1/2 cups roasted peanuts
1/4 cup fried shallots
2 cloves garlic
5 Thai bird chiles
1 tablespoon minced galangal
1 tablespoon sugar
1 teaspoon kosher salt
2 limes, juiced
4 kaffir lime leaves
1/4 cup sweet soy sauce
2 cups water

In a food processor, combine all. Add water. Check for seasoning.
Cook slowly, about 30 minutes, until sauce consistency is achieved.

1 cup blanched haricots verts
1 cup bean sprouts
1/2 cup shredded carrots
1/2 cup red bell pepper, julienned
1/2 cup Thai basil leaves
1/4 cup sliced scallions
1/3 cup kaffir lime-peanut sauce
Salt and black pepper to taste

In a large bowl toss with sauce. Check for seasoning.
Garnish with Thai basil leaves.

Tuesday, February 22, 2011

Chicken Burgers with Fresh Fruit Salsa

Prep: 25 min.

Chill: 4 hours
Grill: 14 min.

1/3 cup purchased sweet-and-sour sauce
1 clove garlic, minced
2 teaspoons snipped fresh cilantro or parsley
1 teaspoon lemon juice
1/8 to 1/4 teaspoon crushed red pepper
2 medium peaches, peeled, pitted, and chopped (about 1-1/2 cups)
1 pear, cored and chopped (about 1 cup)
1 tablespoon finely chopped onion
1 pound ground raw chicken
1/2 cup finely chopped onion
2 teaspoons dried basil, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 teaspoon bottled hot pepper sauce

1. For salsa, in a medium bowl combine sweet-and-sour sauce,
garlic, cilantro or parsley, lemon juice, and crushed red pepper.
Stir in peaches, pear, and the 1 tablespoon chopped onion.
Cover and chill up to 4 hours.

2. In another medium bowl combine the chicken, remaining
1/2 cup onion, basil, seasoned salt, black pepper, and hot pepper
sauce; mix well. Shape into four 3/4-inch-thick patties. Grill meat
on the grill rack directly over medium-hot coals for 14 to 18 minutes
or until an instant-read thermometer inserted in side of patty
registers 165 degrees F, turning once. (Or, grill, covered, indirectly
with medium heat for 20 to 25 minutes.) Serve burgers with salsa.
Makes 4 servings.

Chicken and Roast Beef Muffulettas

Although classic muffulettas include layers of ham, salami, and
provolone cheese, olive salad is the hallmark of the real thing.
Wrapping the sandwich tightly with plastic wrap and refrigerating
it helps the flavors to meld.

12 servings

Olive Salad:
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices Swiss cheese
12 (1-ounce) slices roasted breast of chicken
12 (1-ounce) slices deli roast beef
6 cups gourmet salad greens

To prepare olive salad, combine first 8 ingredients in bowl of a food
processor. Process 30 seconds or until finely chopped; chill.

To prepare muffuletta, cut rolls in half horizontally. Cut each cheese
slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture
onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice,
1 roast beef slice, and 1 chicken slice on each roll bottom; cover
with top of roll.

Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

Teriyaki Orange Lamb Chops

By The Canadian Living Test Kitchen

Lamb loin chops are cut across the bone, separating the tenderloin
from the loin. They are more tender and are usually cut thicker than
the longer rib chops. Both marry nicely with the orange-flavoured
teriyaki sauce, which also serves as a glaze when brushed on the
chops while they're grilling.

Servings: 4

1/3 cup (75 mL) teriyaki sauce
2 tbsp (25 mL) thawed orange juice
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) grated orange rind
2 cloves garlic, minced
1/4 tsp (1 mL) salt
Pinch pepper
12 lamb loin or rib chops, 3/4 inch (2 cm) thick (2 lb/1 kg total)
2 green onions, sliced

In large bowl, combine Teriyaki Sauce, orange juice concentrate,
ginger, orange rind, garlic, salt and pepper. Add lamb, turning to
coat. Cover and marinate in refrigerator for 4 hours. (Make-ahead:
Refrigerate for up to 24 hours.)

Reserving marinade, place chops on greased grill over medium-high
heat; brush with marinade. Close lid and cook for 3 to 5 minutes per
side for medium-rare or until desired doneness. Serve sprinkled with
green onions.

Tapenade Roast Leg of Lamb

By The Canadian Living Test Kitchen

The tapenade's flavours of garlic and olive in the stuffing are a
natural fit with lamb. The filling also keeps the roast juicy. Serve
with Green Beans with Pine Nuts.

Servings 10

1 boneless legs of lamb, (about 3-1/2 lb/1.75 kg)
1 tbsp (15 mL) extra virgin olive oil
1/4tsp (1 mL) salt
1/4 tsp (1 mL) pepper

1 cloves of garlic, minced
2 anchovy fillets, (or 2 tsp/10 mL anchovy_paste)
1 cup (250 mL) drained oil-cured black olives, pitted
1 tbsp (15 mL) rinsed drained capercapers
1/4  tsp (1 mL) pepper
2  tbsp (25 mL) extra virgin olive oil

Tapenade: In food processor, coarsely chop together garlic, anchovies,
olives, capers and pepper; pulse in 1/4 cup (50 mL) water and oil
until in chunky paste. Set aside.

Open leg of lamb and place, fat side down, on work surface. Spread
with tapenade; roll up and tie with kitchen string at 1-1/2-inch
(4 cm) intervals.

Place lamb on rack in roasting pan. Rub all over with oil; sprinkle
with salt and pepper. Roast in 325°F (160°C) oven until meat
thermometer registers 150°F (65°C) for medium-rare, about
1-1/2 hours, or 160°F (70°C) for medium. Transfer to cutting
board and tent with foil; let stand for 15 minutes before carving.

Meanwhile, skim fat from pan juices; strain into gravy boat. Serve
with lamb.

Canadian Living Magazine: March 2006

Roast Leg of Lamb with 40 Cloves of Garlic

By The Canadian Living Test Kitchen

The tender, mild cloves of roasted garlic make this simple preparation
special enough for company.

Servings: 6
40 cloves garlic, peeled (about 3 large heads)
1 cup (250 mL) sodium-reduced beef broth
3 anchovies
4 lb (2 kg) short cut leg of lamb
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) minced fresh rosemary
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each sea salt or table salt and pepper

In small saucepan, bring garlic, broth and 1 cup (250 mL) water to
boil; reduce heat and simmer for 10 minutes. Remove 3 cloves and
slice into about 24 slivers.

Meanwhile, soak anchovies in water for 5 minutes; drain and pat dry.
Cut into 24 pieces and set aside.

Using sharp knife, remove thin membrane from lamb. Cut 24
tiny slits all over lamb; insert garlic slivers and anchovies.
Combine oil, rosemary and thyme; brush all over lamb. Sprinkle
with salt and pepper.
Place lamb on rack in roasting pan; pour in broth and whole garlic
cloves. Roast in 325°F (160°C) oven, basting often with broth, for
1 hour and 40 minutes or until meat thermometer registers
145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Remove to cutting board and tent with foil; let stand for 15 minutes
before slicing thinly across the grain. Arrange on serving platter.
Skim fat from pan drippings; spoon drippings with garlic
over lamb.

Monday, February 21, 2011

Cashew Chicken Salad Sandwiches

This sandwich goes together as fast as an ordinary turkey sandwich
but is much more interesting. Serve with sliced fresh fruit for a
casual dinner for two.

2 servings (serving size: 2/3 cup chicken salad and 1 bun)

1/4 cup fat-free sour cream
1 tablespoon light mayonnaise
1/4 teaspoon curry powder
2 cups chopped roasted skinless,
    boneless chicken breasts (about 2 breasts)
1/3 cup chopped celery
2 tablespoons chopped dry-roasted cashews
1 tablespoon finely chopped green onions
2 (2-ounce) whole wheat hamburger buns

Combine first 3 ingredients in a large bowl, stirring until well blended.
Add chicken, celery, cashews, and green onions; stir well. Serve
chicken salad on buns.

Black Pepper and Molasses Pulled Chicken Sandwiches

This sauce delivers great barbecue taste. Chili powder and cumin
add smokiness, while ketchup and molasses provide sweetness.
'Cue lovers in North Carolina put the slaw on the sandwich.
Try it for a change.

Yield: 4 servings (serving size: 1 sandwich)

3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips

1. Combine first 9 ingredients in a medium saucepan; bring to a boil.
Reduce heat to medium-low; cover and cook, stirring occasionally,
23 minutes or until chicken is done and tender. Remove from heat;
shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken
on bottom half of each roll. Top each with 3 pickles and top half of roll.

Beer Note: Apricots are a popular fruit among brewers of beer,
and for very good reason. Their distinctive fruity flavor is especially
refreshing with grilled, spicy, and barbecue-style dishes.
Magic Hat #9 from Vermont ($8/6-pack) has more subtle
apricot notes, finishing crisp and dry. —Jeffery Lindenmuth

Nutritional Information
Fat:6.5g (sat 1.5g,mono 2.6g,poly 1.4g)
Protein:22g Carbohydrate:35.6g
Fiber:1.8g Cholesterol:71mg
Iron:3.1mg Sodium:698mg

Cooking Light, NOVEMBER 2009

Peppered Lamb Medallions with Mint Butter

New Zealand lamb medallions are available frozen in packages
of four.  Other cuts (such as 3/4-inch/2 cm thick boneless
lamb leg steaks or 1-inch/2.5 cm thick loin chops) are just as
delicious. If you can't get fresh mint, use parsley.

Servings: 4

8 lamb medallions
2 tsp (10 mL) vegetable oil
1 tbsp (15 mL) coarsely cracked peppercorns
Mint Butter:
1/4 cup (50 mL) butter, softened
1 tbsp (15 mL) chopped fresh mint
2 tsp (10 mL) white_wine_vinegar
1 shallot, minced
1/2 tsp (2 mL) pepper

Mint Butter: In bowl, blend together butter, mint, vinegar, shallot
and pepper. On plastic wrap, shape into 3-inch (8 cm) long log;
seal ends. Refrigerate until firm, about 30 minutes. (Make-ahead:
Overwrap in foil; freeze for up to 2 weeks.)

Rub lamb with oil; sprinkle with pepper. Place on greased grill over
medium-high heat; close lid and grill, turning once, until medium-rare,
about 8 minutes. Transfer to platter. Cut butter into 8 slices; place
each on medallion.

Get Grilling: Summer 2007

Lamb and Winter Vegetable Stew

By Dawn

NOTE: This recipe has not been checked or tested by
The Canadian Living Test Kitchen.

Lamb meat and winter vegetables combine to make a thick
and hearty stew.

Servings: 8

2 tbsp vegetable oil
1 lb lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tbsp chopped fresh thyme
1/4 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup sour cream
3 tbsp all-purpose flour

1. Heat the oil in a large saucepan, and brown the lamb meat on all
sides. Drain fat and stir in the beef broth and wine. Season with
garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a
boil. Reduce heat, cover, and simmer 20 minutes.

2. Mix in the squash, parsnips, sweet potatoes, celery, and onion.
Bring to a boil, then reduce heat and simmer 30 minutes, or until the
vegetables are tender.

3. In a small bowl, blend the sour cream and flour. Gradually stir in
1/2 cup of the hot stew mixture.

4. Now, stir the sour cream mixture into the saucepan. Remove
the bay leaf, and continue to cook and stir until thickened.

Lamb and Rhubarb Stew with Mint

If you're looking for new ways to use rhubarb, you'll enjoy this
unusual combo. Serve with new potatoes and green beans.

Servings: 6

2 lb (1 kg) boneless lamb shoulder  or pork shoulder
1/4 cup (50 mL) all-purpose flour
1/2  tsp (2 mL) each salt and pepper
2 tbsp (25 mL) olive oil
2 onions, chopped
2 stalks celery, chopped
1 1/2 cups (375 mL) chicken stock
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) chopped fresh mint
1 tbsp (15 mL) granulated sugar
2 cups (500 mL) thinly sliced rhubarb

Trim fat from lamb; cut into 1 1/2-inch (4 cm) cubes. In bowl
or plastic bag, toss lamb, flour and pinch each of the salt and
pepper until coated. In shallow Dutch oven or heavy saucepan,
heat half of the oil over medium-high heat. Reserving any flour,
brown lamb, in batches and adding more oil as necessary.
Transfer to plate.

Heat remaining oil in pan over medium heat; cook onions,
celery and remaining salt and pepper, stirring occasionally,
until softened, about 3 minutes. Sprinkle with any reserved
flour; cook for 1 minute. Add chicken stock; bring to boil,
stirring and scraping up any brown bits.

Return lamb and any accumulated juices to pan. Add 2 tbsp
(25 mL) each of the parsley and mint and sugar; reduce heat,
cover and simmer, stirring occasionally, until lamb is tender,
about 1 hour.

Add rhubarb; cook until tender, 10 to 15 minutes. (Make-ahead:
Let cool for 30 minutes. Refrigerate in shallow container until cold.
Cover; refrigerate for up to 2 days or freeze for up to 3 weeks.
Thaw in refrigerator. Reheat over medium-low heat.) To serve,
sprinkle with remaining parsley and mint

Canadian Living Magazine: May 2002

Sunday, February 20, 2011

Shredded BBQ Chicken Sandwiches

from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

2 jars (16 ounces each) Pace® Chunky Salsa
1 tbsp. apple cider vinegar
1/4 cup packed brown sugar
1/2 tsp. garlic powder
1/4 tsp. chili powder
1 lb. skinless, boneless chicken breast halves
1 pkg. (13 ounces) Pepperidge Farm® Classic Sandwich Buns
     with Sesame Seeds

Shredded Cheddar cheese

Heat the salsa, vinegar, brown sugar, garlic powder and chili
powder in a 3-quart saucepan over medium-high heat to a boil.

Add the chicken to the saucepan. Reduce the heat to low.
Cover and cook for 20 minutes or until the chicken is fork-tender.

Remove the chicken from the saucepan to a cutting board.
Using 2 forks, shred the chicken. Return the chicken to the
saucepan and cook until the mixture is hot and bubbling. Serve
the chicken mixture on the buns. Sprinkle with the cheese.

Serves 8.

Serve with a side of prepared coleslaw
and some seasonal fruit for dessert.

Barbecue Chicken Sandwich with Coleslaw

Save time by roasting a large chicken for dinner and saving leftovers
for sandwiches. Package the coleslaw separately to add at lunchtime.

Servings: 4

3 cups (750 mL) thinly sliced roast chicken (12 oz/375 g)
3/4 cup (175 mL) barbecue sauce
4 whole wheat buns

Crunchy Coleslaw:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) shredded cabbage
1 cup (250 mL) grated carrots
Half small sweet red pepper, thinly sliced

In bowl, toss chicken with barbecue sauce; set aside.

Crunchy Coleslaw: In separate bowl, whisk together oil, lemon juice,
mustard, garlic, salt and pepper. Add cabbage, carrots and red
pepper; toss to coat.

Cut buns horizontally in half. Divide chicken mixture among bottom
halves; top with coleslaw and tops of buns.

Canadian Living Magazine: October 2006

Greek Moussaka

By The Canadian Living Test Kitchen

From the Hotel Grande Bretagne in Athens comes this definitive casserole
featuring eggplant and potatoes. The cheese of choice is kefalograviera
(or graviera) made from a mixture of cow, goat and sheep's milk. A
good substitute is Gruyere.

Servings: 12

6 large yukon gold potatoes (2-1/2 lb/1.25 kg)
1 large eggplant (1-1/4 lb/625 g)
3 tbsp (50 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
1-1/2 cups (375 mL) shredded kefalograviera or Gruyère cheese

Bolognese Sauce:
2 lb (1 kg) lean ground lamb or beef
2 onions, chopped
4 cloves garlic, minced
4 tsp (20 mL) dried oregano
1-1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) ground allspice
1 can (28 oz/796 mL) tomatoes
1 cup (250 mL) red wine
1 can (5-1/2 oz/156 mL) tomato paste

Béchamel Sauce:
2 tbsp (25 mL) butter
1/3 cup (75 mL) all-purpose flour
3 cups (750 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Pinch grated nutmeg

Bolognese Sauce: In shallow Dutch oven, sautee lamb over medium-high
heat, breaking up with spoon, until no longer pink, about 10 minutes.
Drain fat from pan.

Add onions, garlic, oregano, cinnamon, salt, pepper and allspice to
pan; fry over medium heat until onion is softened, about 5 minutes.

Add tomatoes, mashing to break into small pieces. Add wine and tomato
paste; bring to boil. Reduce heat and simmer until space does not fill
in after spoon is drawn across bottom of pan, about 30 minutes.

Meanwhile, peel potatoes and eggplant; cut into 1/2-inch (1 cm) thick
slices. Arrange in single layer on parchment paper-lined rimmed baking
sheets. Brush both sides with oil; sprinkle with salt and pepper.
Roast in 450°F (230°C) oven, turning once, until tender and golden
brown, about 30 minutes.

Béchamel Sauce Meanwhile, in saucepan, melt butter over medium heat;
whisk in flour and cook, whisking, for 1 minute. Gradually whisk in
milk; cook, whisking often, until boiling and thickened enough to coat
back of spoon, about 12 minutes. Add salt, pepper and nutmeg.

Spread 1 cup (250 mL) of the Bolognese Sauce in 13- x 9-inch (3 L)
glass baking dish. Layer with half of the potatoes, 2 cups (500 mL)
of the Bolognese Sauce, all of the eggplant, 2 cups (500 mL) of the
Bolognese Sauce, remaining potatoes and remaining Bolognese Sauce.
Spread Béchamel Sauce over top. (Make-ahead: Let cool for 30 minutes.
Refrigerate, uncovered, until cold; cover and refrigerate for up to
24 hours. Add 40 minutes to baking time.)

Sprinkle with cheese. Bake in 350°F (180°C) oven until browned and
bubbly, about 1 hour. Let stand for 10 minutes; cut into squares.

Canadian Living Magazine: November 2006

Ginger Lamb Burgers

By The Canadian Living Test Kitchen

Lamb is especially good with flavourful additions, as in this
Chinese-inspired recipe. Fresh ground lamb is often available; frozen
ground lamb from New Zealand is also convenient. Serve the burgers on
buns with lettuce, tomato and hot mustard, or make them a meal with
rice or potatoes and a salad or side vegetable.

Servings: 4

1 egg
3 green onions, chopped
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) grated gingerroot
2 tsp (10 mL) sesame oil
3/4 tsp (4 mL) five-spice powder
     (or 1/4 tsp/1 mL each pepper, cinnamon and cloves)
1/2 tsp (2 mL) hot pepper flakes
1 lb (500 g) lean ground lamb

In bowl, lightly beat egg; mix in onions, soy sauce, ginger, sesame
oil, five-spice powder and hot pepper flakes. Add lamb and mix well.
Shape into four 1-inch (2.5 cm) thick patties. (Make-ahead: Layer
between waxed paper; wrap and refrigerate for up to 4 hours.)

Place patties on greased grill, under broiler or in lightly greased
skillet; cook over medium-high heat, turning once, until no longer
pink inside, 10 to 12 minutes.

Additional Information
Garlic and Green Onion Lamb Burgers: Combine 1 egg, lightly beaten;
3 green onions, chopped; 3 cloves garlic, minced; 1 ??tbsp (15 mL)
Worcestershire sauce; 1/2 tsp (2 mL) each salt and pepper; and dash
hot pepper sauce. Mix well; mix in 1 lb (500 g) ground lamb. Shape
and cook as above.

Canadian Living Magazine: April 2002

Braised Lamb Shanks

By The Canadian Living Test Kitchen

A fresh parsley gremolada on top adds a herby kick to this richly
flavoured lamb. Served with short pasta, such as penne, this
satisfying dish is right up the alley for family or company fare.

Servings: 6

6 lamb shanks (about 4 lb/2 kg)
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) fennel seeds
1 onion, diced
2 each carrots and stalks celery, diced
6 cloves garlic, minced
3/4 tsp (4 mL) salt
1 cup (250 mL) dry red wine
1 can (28 oz/796 mL) diced tomatoes
1/4 cup (50 mL) tomato paste
1/4 cup (50 mL) all-purpose flour
3 tbsp (50 mL) butter, softened

1/4 cup (50 mL) chopped fresh parsley
1 clove garlic, minced
1 tsp (5 mL) grated lemon rind

Sprinkle lamb with pepper. In large skillet, heat half of the oil
over medium-high heat; brown shanks all over, in batches if necessary,
about 5 minutes. Transfer to bowl. Pour off fat in skillet.

Reduce heat to medium; add remaining oil and fennel seeds. Fry until
seeds start to pop, 10 seconds; add onion, carrots, celery, garlic
and salt. Fry, stirring often, until onion is softened, 5 minutes.
Scrape into slow-cooker. Stir in wine, tomatoes and tomato paste; add
lamb and any accumulated juices. Cover and cook on low until lamb is
tender and separates easily from bone, 8 hours. Skim off fat.

In small bowl, stir flour with butter; stir into sauce. Increase heat
to high; cover and cook until thickened, 15 minutes.

Gremolada: In bowl, stir parsley, garlic and lemon rind. Sprinkle
over lamb.

Canadian Living Magazine: November 2004

Saturday, February 19, 2011

Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches

Serve with fresh fruit salad drizzled with berry or vanilla yogurt.

4 servings (serving size: 1 sandwich)

2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large egg whites
3 large eggs
Dash of hot pepper sauce
Cooking spray
1 cup finely diced red bell pepper
3/4 cup prechopped onion
4 sourdough English muffins, split
1/2 cup (2 ounces) shredded smoked mozzarella cheese
1 1/2 cups bagged baby spinach leaves

Preheat broiler.

Combine first 6 ingredients in a large bowl, stirring with a whisk
until combined; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add bell pepper and onion; sauté 4 minutes or until
tender. Reduce heat to medium. Pour egg mixture into pan; let egg
mixture set slightly. Tilt pan; carefully lift edges of omelet with a
spatula to allow uncooked portion to flow underneath cooked
portion. Cook 3 minutes. Wrap handle of pan with foil; place pan
under broiler. Broil 1 minute or until set and lightly browned.

Arrange muffin halves in a single layer on a baking sheet. Sprinkle
muffin halves evenly with cheese, and broil 1 minute or until cheese
begins to brown.

Divide omelet into 4 portions; place 1 portion on bottom half of
each muffin. Top evenly with spinach leaves; top with remaining
muffin halves.

Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo


4 servings (serving size: 1 stuffed pita half)

1/4 cup reduced-fat mayonnaise
1 tablespoon commercial pesto
2 whole wheat pitas, cut in half
4 leaf lettuce leaves
4 servings Simple Grilled Vegetables
1/2 cup (2 ounces) crumbled goat cheese

1. Combine mayonnaise and pesto.

2. Spread 1 tablespoon mayonnaise mixture into each pita half.
Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled
Vegetables, and 2 tablespoons cheese. Serve immediately.
Dijon Mustard,

1 tbsp chopped Parsley
1/2 Tomatoes, seeds removed, diced small
1 Little Gem Lettuce, finely shredded

To serve
2 sprigs lavender

For the lamb: spread a large sheet of cling film out on a clean work

Pull the flower heads off the stalks of lavender and scatter over
the sheet of cling film together with the lemon zest, and salt and
freshly ground black pepper, to taste.

Roll the lamb up tightly in the cling film, ensuring the surface is evenly
covered with the seasoning. Twist the ends to secure (like a giant
sweet) and tuck them under. Leave in the fridge for a couple of
hours for the flavours to develop - make sure you bring the meat
back to room temperature when you are ready to cook it. While
the meat is infusing, prepare the lentils.

For the lentils simmer the lentils in a saucepan of water, along
with the bouquet garni, until tender - about 20 minutes. Drain
the lentils when they are ready and discard the bouquet garni.

Bring a pan of water to the boil and lower the lamb into the pan,
still wrapped securely in the cling film.

Simmer the lamb for 10-12 minutes (or until the lamb is tender), then
carefully lift it out of the pan and leave to rest for 5 minutes - you may
wish to cook the lamb longer if you don´t like your lamb rare.
While the lamb is cooking, finish the lentils.

Add the cream, mustard and two thirds of the parsley to the lentils
and simmer for a few more minutes to heat through. Add salt and
freshly ground black pepper, to taste.

Remove the lentil pan from the heat and stir in the diced tomato.
To serve, remove and discard the cling film from the lamb and
slice into pieces.
Arrange the lettuce on warmed plates, spoon the hot lentils over
and top with the slices of lamb. Garnish with the remaining parsley
and sprigs of lavender. Serve at once.

Barbecued Pepperberry Butterflied Leg of Lamb

By James Smith And The Canadian Living Test Kitchen

Pepperberry is a native Australian spice that's similar in flavour
and appearance to peppercorn but with a mineral citrus finish. Use a
premade rub or make your own Pepperberry Spice Blend (see link).

Servings: 6

3 tbsp tbsp(45 mL)  Pepperberry Spice Blend
2 tbsp tbsp(25 mL)  dry red wine
1 tbsp tbsp(15 mL)  vegetable oil
1 butterflied boneless leg of lamb
       boneless legs of lamb, (3 lb/1.5 kg)
Quick plum chutney

In large bowl, combine pepperberry rub, wine and oil; add lamb, rubbing
to coat all over. Cover and refrigerate for 2 hours. (Make-ahead:
Refrigerate for up to 8 hours.)

Place lamb on greased grill over medium-high heat. Close lid and grill,
turning once, until meat thermometer registers 160°F (70°C) for medium,
about 40 minutes. Transfer to cutting board and tent with foil; let
stand for 10 minutes before slicing thinly across the grain.
Serve with Quick Plum Chutney.

Balsamic Butterflied Leg of Lamb

Cooking time:30 mins


Lamb is a delicious way to increase your iron intake. The
butterflied leg is quick and easy to serve ? with no carving
skills needed. There is enough lamb in one leg for four servings
plus leftovers to stuff into a pita with Greek salad or to cube
and add to curried fried rice.

1/4 cup (50 mL) prepared pesto
1/4 cup (50 mL) balsamic vinegar
2 tbsp (25 mL) olive oil
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 butterflied leg of lamb (about 2-1/2 lb/1.25 kg)

1.In large bowl, combine pesto, balsamic vinegar, olive oil,
garlic, salt and pepper. Trim fat from lamb. Add lamb to marinade,
turning to coat; let stand for 10 minutes. (Make-ahead: Cover
and refrigerate for up to 24 hours.)

2.Place lamb on rack on foil-lined rimmed baking sheet. Roast in
450°F (230°C) oven for 20 to 30 minutes or until meat thermometer
registers 140°F (60°C) for rare, or until desired doneness.

3.Transfer to cutting board and tent with foil; let stand for
about 10 minutes before slicing thinly across the grain and
serving with any accumulated juices.

4.Serve with: Roasted potatoes and squash wedges

Friday, February 18, 2011

Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

Although you can cook the vegetables, sandwiches, and tomato side
dish in a grill pan, this recipe comes together quickly on the increased
surface area of an outdoor grill. Total time: 34 minutes.

4 servings (serving size: 1 sandwich)

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese

1. Prepare grill to medium-high heat.

2. Combine balsamic vinegar, olive oil, and garlic in a large bowl.
Add bell peppers and portobello mushrooms; toss gently to coat.
Remove vegetables from vinegar mixture, and discard vinegar mixture.

3. Place bell peppers and mushrooms on a grill rack coated with
cooking spray; grill 4 minutes on each side. Remove vegetables
from grill; cool slightly. Cut bell peppers into thin strips. Combine
bell peppers, basil, salt, and black pepper in a small bowl.

4. Cut rolls in half horizontally; spread cheese evenly over cut sides
of rolls. Arrange 1 mushroom cap on bottom half of each roll; top
each serving with about 1/3 cup bell pepper mixture and top half
of roll.

5. Place sandwiches on grill rack coated with cooking spray. Place a
cast-iron or other heavy skillet on top of sandwiches; press gently to
flatten. Grill 3 minutes on each side or until bread is toasted (leave
cast-iron skillet on sandwiches while they cook).

Nutritional Information
Calories:317 (30% from fat)
Fat:10.5g (sat 4.8g,mono 3.2g,poly 1.4g)

Grilled Goat Cheese Sandwiches with Fig and Honey

These are equally good for breakfast or dinner. Mixing honey with
the goat cheese makes it easier to spread over the cinnamon-raisin bread.

4 servings (serving size: 1 sandwich)

2 teaspoons honey
1/4 teaspoon grated lemon rind
1 (4-ounce) package goat cheese
8 (1-ounce) slices cinnamon-raisin bread
2 tablespoons fig preserves
2 teaspoons thinly sliced fresh basil
Cooking spray
1 teaspoon powdered sugar

Combine first 3 ingredients, stirring until well blended. Spread
1 tablespoon goat cheese mixture on each of 4 bread slices; top
each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil.
Top with remaining bread slices. Lightly coat outside of bread
with cooking spray.

Heat a large nonstick skillet over medium heat. Add 2 sandwiches
to pan. Place a cast-iron or heavy skillet on top of sandwiches; press
gently to flatten. Cook 3 minutes on each side or until bread is lightly
toasted (leave cast-iron skillet on sandwiches while they cook).
Repeat with remaining sandwiches. Sprinkle with sugar.

Sesame Lamb Chops

Cooking spray

8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon salt, divided
1/3 cup diced shallots
1 cup fat-free, less sodium chicken broth
1/3 cup golden raisins
2 tablespoons honey
1/2 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1 tablespoon sesame seeds, toasted

Heat a large skillet coated with cooking spray over medium-high
heat.  Sprinkle the lamb evenly with 1/4 teaspoon salt. Add lamb
to pan; cook 5 minutes on each side. Remove lamb from pan.

Recoat pan with cooking spray. Add 1/4 teaspoon salt and
shallots; sauté for 1 minute. Stir in broth, raisins, honey, cumin,
and cinnamon. Add lamb, turning to coat. Simmer 3 minutes
or until desired degree of doneness. Sprinkle with sesame seeds.
Yield: 4 servings.