These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or simply with toothpicks (and a napkin!). They are best served warm.
Makes 12 servings, 4 meatballs each
12 ounces ground lamb
12 ounces 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
1 large egg white
1 cup minced onion, divided
6 cloves garlic, minced, divided
4 tablespoons chopped fresh mint, divided
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1/2 cup red wine
1/4 teaspoon cayenne pepper
1 28-ounce can crushed tomatoes
1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
3. Bake the meatballs for 10 minutes. Set aside.
4. Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining 1/4 teaspoon salt. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
5. Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.
NUTRITION INFORMATION: Per serving: 178 calories; 7 g fat (2 g sat, 3 g mono); 35 mg cholesterol; 14 g carbohydrate; 13 g protein; 2 g fiber; 275 mg sodium; 333 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 2 lean meat
TIP: Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Just before serving, reheat over medium-low.
From EatingWell Magazine March/April 2007
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Friday, June 18, 2010
Greek Baked Pasta
The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 pounds lean ground lamb
1 onion, finely chopped
1 teaspoon dried oregano, crumbled
3/4 teaspoon cinnamon
Pinch of ground cloves
Salt and freshly ground pepper
3 cups jarred marinara sauce
1 pound ziti or penne
3 cups fresh ricotta (1 1/2 pounds)
4 large egg yolks
1/2 teaspoon ground nutmeg
3/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
1.. Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
2.. Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
3.. Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.
Make Ahead
The baked pasta can be covered and refrigerated for up to 2 days. Serve hot.
Recipe by Grace Parisi
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 pounds lean ground lamb
1 onion, finely chopped
1 teaspoon dried oregano, crumbled
3/4 teaspoon cinnamon
Pinch of ground cloves
Salt and freshly ground pepper
3 cups jarred marinara sauce
1 pound ziti or penne
3 cups fresh ricotta (1 1/2 pounds)
4 large egg yolks
1/2 teaspoon ground nutmeg
3/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
1.. Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
2.. Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
3.. Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.
Make Ahead
The baked pasta can be covered and refrigerated for up to 2 days. Serve hot.
Recipe by Grace Parisi
Monday, June 14, 2010
Greek Sausage - Loukanika
1 lb ground pork
1/2 lb ground lamb
1/4 cup red wine
1 tsp dried marjoram
1 orange, peel only, grated
2 garlic cloves, minced
1 bay leaf, ground
1/2 tsp ground coriander
salt, freshly ground black pepper and hot pepper flakes to taste
Combine all ingredients in a large bowl and mix well. Refrigerate and allow to sit, covered, for 2-3 hours so the flavors will blend.
Roll the mixture in to little balls. Heat a saute pan over medium heat, add a little olive oil and sauté the Loukanika until they are browned. Serve as a Meze (appetizer) dish with lemon to squeeze over.
I have found many variations on the recipe for Loukanika, so there is no single way to make it. This is my personal favorite.
Note - this is "quick" Loukanika as normally this mixture would be put in to a sausage casing, poached, cooled, sometimes smoked and finally sliced and cooked as above. You can take the longer route if you wish, but this more direct method makes a delicious Loukanika.
Serves 20 as a Meze or 4 as a main course.
1/2 lb ground lamb
1/4 cup red wine
1 tsp dried marjoram
1 orange, peel only, grated
2 garlic cloves, minced
1 bay leaf, ground
1/2 tsp ground coriander
salt, freshly ground black pepper and hot pepper flakes to taste
Combine all ingredients in a large bowl and mix well. Refrigerate and allow to sit, covered, for 2-3 hours so the flavors will blend.
Roll the mixture in to little balls. Heat a saute pan over medium heat, add a little olive oil and sauté the Loukanika until they are browned. Serve as a Meze (appetizer) dish with lemon to squeeze over.
I have found many variations on the recipe for Loukanika, so there is no single way to make it. This is my personal favorite.
Note - this is "quick" Loukanika as normally this mixture would be put in to a sausage casing, poached, cooled, sometimes smoked and finally sliced and cooked as above. You can take the longer route if you wish, but this more direct method makes a delicious Loukanika.
Serves 20 as a Meze or 4 as a main course.
Friday, June 11, 2010
Dutch Biscuits
3 cups all-purpose flour
1 cup brown sugar
1 tsp. salt
2 tsps. cinnamon
1 tsp. baking soda
3 tsps. baking powder
3/4 cup shortening
2 cups mashed potato
1 cup raisins
1 egg, slightly beaten
1 cup sour milk
Preheat oven to 425 degrees. Combine flour, brown sugar, salt, cinnamon, baking soda and baking powder. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add mashed potato and raisins. Toss lightly until potato is well-mixed into dry ingredients. Combine slightly beaten egg and sour milk. Add to other ingredients, mixing lightly with a fork. Pat to 1-inch thickness. Cut with a biscuit cutter. Place on greased cookie sheet. Lightly brush tops with milk if a shiny top is desired. Bake 15 to 18 minutes.
Makes 24 biscuits.
1 cup brown sugar
1 tsp. salt
2 tsps. cinnamon
1 tsp. baking soda
3 tsps. baking powder
3/4 cup shortening
2 cups mashed potato
1 cup raisins
1 egg, slightly beaten
1 cup sour milk
Preheat oven to 425 degrees. Combine flour, brown sugar, salt, cinnamon, baking soda and baking powder. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add mashed potato and raisins. Toss lightly until potato is well-mixed into dry ingredients. Combine slightly beaten egg and sour milk. Add to other ingredients, mixing lightly with a fork. Pat to 1-inch thickness. Cut with a biscuit cutter. Place on greased cookie sheet. Lightly brush tops with milk if a shiny top is desired. Bake 15 to 18 minutes.
Makes 24 biscuits.
Baked Black Beans with Goat Cheese
My favorite goat cheese is .. Nunsuch, owned by a former nun (and great cheese maker) in New Hampshire. Its mildness perfectly offsets these spicy black beans, making them perfect for a party.
Serves 6 to 8 as a side dish
1 small ancho chili
1/2 cup hot water
2 teaspoons canola oil
1large yellow onion, peeled and diced
1 green pepper, seeded and diced
4 cloves garlic, peeled and minced
1 tablespoon chili powder
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 teaspoon kosher salt
2 cups dried black beans
4 cups water or Chicken Stock or Pork Stock
Salt and freshly ground black pepper, to taste
l/2 cup goat cheese
1/4 cup finely diced red onion
l/4 cup minced cilantro leaves
Tortilla chips, for serving
1. In a small, dry saute pan, toast the ancho chili until fragrant. Transfer to a small bowl, cover with 112 cup hot water, and let stand until softened, about 15 minutes. Drain the chili, reserving the liquid. Remove and discard the stem and seeds; mince the chili and set aside.
2. Heat the oil in a 4-quart stock pot or Dutch oven over medium-high heat. Add the onion and green pepper; cook, stirring frequently, until the vegetables start to brown, 15 to 20 minutes. Add the ancho chili, garlic, chili powder, cumin, coriander, and salt; cook for 1 minute, stirring constantly. Add the beans and water or stock, mixing and scraping the bottom of the pan, and bring to a boil.
3. Adjust heat to a simmer and cook, stirring occasionally, until the beans are very tender and the water is absorbed, 11/2 to 2 hours. Season liberally with salt and pepper.
4. To serve, preheat oven to 350°F. Transfer the beans to an 8- or 9-inch cast-iron pan or casserole dish that can be used for serving. Crumble the goat cheese evenly over the beans, and sprin kle red onions on top. Bake until the cheese starts to brown, about 20 min utes. Remove from the oven and let cool for 15 minutes before garnishing with cilantro and serving with tortilla chips.
The Fearless Chef
Serves 6 to 8 as a side dish
1 small ancho chili
1/2 cup hot water
2 teaspoons canola oil
1large yellow onion, peeled and diced
1 green pepper, seeded and diced
4 cloves garlic, peeled and minced
1 tablespoon chili powder
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 teaspoon kosher salt
2 cups dried black beans
4 cups water or Chicken Stock or Pork Stock
Salt and freshly ground black pepper, to taste
l/2 cup goat cheese
1/4 cup finely diced red onion
l/4 cup minced cilantro leaves
Tortilla chips, for serving
1. In a small, dry saute pan, toast the ancho chili until fragrant. Transfer to a small bowl, cover with 112 cup hot water, and let stand until softened, about 15 minutes. Drain the chili, reserving the liquid. Remove and discard the stem and seeds; mince the chili and set aside.
2. Heat the oil in a 4-quart stock pot or Dutch oven over medium-high heat. Add the onion and green pepper; cook, stirring frequently, until the vegetables start to brown, 15 to 20 minutes. Add the ancho chili, garlic, chili powder, cumin, coriander, and salt; cook for 1 minute, stirring constantly. Add the beans and water or stock, mixing and scraping the bottom of the pan, and bring to a boil.
3. Adjust heat to a simmer and cook, stirring occasionally, until the beans are very tender and the water is absorbed, 11/2 to 2 hours. Season liberally with salt and pepper.
4. To serve, preheat oven to 350°F. Transfer the beans to an 8- or 9-inch cast-iron pan or casserole dish that can be used for serving. Crumble the goat cheese evenly over the beans, and sprin kle red onions on top. Bake until the cheese starts to brown, about 20 min utes. Remove from the oven and let cool for 15 minutes before garnishing with cilantro and serving with tortilla chips.
The Fearless Chef
Thursday, June 10, 2010
Tomatoes Stuffed With Lamb and Rice
Serves 6
These are great served with some bitter lettuces, such as arugula, and tossed with lemon and olive oil. For a sauce, mix plain yogurt with a little minced garlic, lemon, salt and pepper and drizzle it on the plate.
6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra virgin olive oil
2 cups medium diced onion, about 1 medium onion
1 teaspoon minced garlic, about 1 large clove
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
2 tablespoons finely chopped, fresh parsley
1/4 cup toasted pine nuts
1 tablespoon finely chopped, fresh dill
1/4 teaspoon Kosher salt
1/4 teaspoon finely ground fresh black pepper
1/2 cup grated Kasseri cheese
1. Cut the top off the tomatoes and clean out all of the pulp leaving a 1/2 inch thick skin. Reserve the pulp. Preheat the oven to 375 degrees.
2. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, salt and pepper.
3. Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.
These are great served with some bitter lettuces, such as arugula, and tossed with lemon and olive oil. For a sauce, mix plain yogurt with a little minced garlic, lemon, salt and pepper and drizzle it on the plate.
6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra virgin olive oil
2 cups medium diced onion, about 1 medium onion
1 teaspoon minced garlic, about 1 large clove
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
2 tablespoons finely chopped, fresh parsley
1/4 cup toasted pine nuts
1 tablespoon finely chopped, fresh dill
1/4 teaspoon Kosher salt
1/4 teaspoon finely ground fresh black pepper
1/2 cup grated Kasseri cheese
1. Cut the top off the tomatoes and clean out all of the pulp leaving a 1/2 inch thick skin. Reserve the pulp. Preheat the oven to 375 degrees.
2. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, salt and pepper.
3. Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.
Monday, June 7, 2010
Blue Cheese Slaw Burger Topping
If you are fond of ground lamb burgers, this slaw topping is for you.
Ingredients:
1/2 Head cabbage, thinly sliced
1 Carrot, thinly sliced
8 Scallions, thinly sliced
1/2 Cup regular or low fat sour cream
1 Tablespoon sugar
1 Tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon fresh-ground white pepper
1/2 Cup crumbled Blue Cheese
Directions:
Combine the cabbage, carrots and scallions in a medium
bowl.
Set aside.
Combine the mayonnaise, sour cream, sugar, vinegar,
lemon juice,and white pepper in a small bowl.
Pour dressing over the cabbage mixture.
Lightly toss to coat.
Stir in the Blue Cheese.
Cover with plastic wrap.
Refrigerate for aleast 1-hour.
Makes about 6-8 Burger/Sandwich Toppings.
Ingredients:
1/2 Head cabbage, thinly sliced
1 Carrot, thinly sliced
8 Scallions, thinly sliced
1/2 Cup regular or low fat sour cream
1 Tablespoon sugar
1 Tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon fresh-ground white pepper
1/2 Cup crumbled Blue Cheese
Directions:
Combine the cabbage, carrots and scallions in a medium
bowl.
Set aside.
Combine the mayonnaise, sour cream, sugar, vinegar,
lemon juice,and white pepper in a small bowl.
Pour dressing over the cabbage mixture.
Lightly toss to coat.
Stir in the Blue Cheese.
Cover with plastic wrap.
Refrigerate for aleast 1-hour.
Makes about 6-8 Burger/Sandwich Toppings.
Subscribe to:
Posts (Atom)