If you're fan of both eggplant and lamb, the Mediterranean flavors in this dish are a real winning combo. Accompanied by a green salad with a classic vinaigrette, it makes a complete and virtually carb-free meal. Don't be fooled by the fact that the instructions appear a bit lengthy; the dish only takes a little over a half-hour to prepare and cleanup is minimal, making it a nice choice for weeknight dining.
Ingredients ~
1 large eggplant, about 1-3/4 lb
Olive oil
Kosher salt
3 tablespoons olive oil, divided
1/2 lb fresh ground lamb
1/2 teaspoon salt
1/2 cup onion, diced
4 cloves garlic, minced
4 or 5 plum tomatoes, seeded and chopped
1/4 cup crumbled goat cheese
2 tablespoons fresh mint, finely chopped
1 tablespoon toasted pine nuts
Salt and freshly ground black pepper to taste
Categories: Entrees ~ Meat | Continue reading »»
The paprika crust on these seared scallops combines nicely with the flavors of roasted red bell pepper coulis. The flavors are simple but pungent. Serve with a side of steamed basmati rice and some sweet peas with butter and sea salt for a quick yet elegant meal.
For the coulis ~
1 medium red bell pepper, roasted, skin removed (jarred is okay)
1/4 of a small clove garlic, minced (about 1/8 teaspoon)
1 teaspoon extra-virgin olive oil
2 teaspoons sherry (or red wine) vinegar
Salt and freshly ground black pepper to taste
For the scallops ~
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
1 lb dry sea scallops
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Categories: Entrees ~ Fish and Shellfish | Continue reading »»
This side-dish recipe is an adaptation of one that the Hungarian side of my family has prepared for decades. They never used anything but white patty pan squash, a variety that flourished in their Pennsylvania backyard gardens. I don't run across it too often where I shop, and in my opinion, zucchini works equally well and produces a more attractive finished dish. You can also use yellow squash or a combination of the two.
Ingredients ~
3 medium zucchini, about 1-1/2 lbs
1/2 teaspoon salt
2 tablespoons butter
1/2 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
2 tablespoons half-and-half
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon fresh dill, finely chopped
Salt and freshly ground black pepper to taste
Categories: Side Dishes ~ Vegetables | Continue reading »»
Milk chocolate chips, dried cherries and toasted almonds are added to these chewy-style oatmeal cookies to perk up the flavor. Milk chocolate is a nice change from semi-sweet as it adds a little bit of a creamy quality ~ it works well with the toasty crunch of the almonds.
Ingredients ~
3/4 cup canola oil
1-1/3 cups light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs, lightly beaten
1-3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups quick cooking oats
3/4 cup milk chocolate chips
1/2 cup dried cherries, chopped
1/4 cup toasted sliced almonds, chopped
Categories: Baking and Desserts ~ Cookies | Continue reading »»
Ground lamb is the perfect choice for a quick and easy ragu, and the light and tasty ricotta gnocchi dumplings complement the flavor of lamb and tomatoes beautifully. Unlike traditional potato gnocchi, the ricotta gnocchi are dropped into boiling water like dumplings.
For the gnocchi ~
1 lb ricotta cheese
3 eggs, well beaten
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1-1/2 teaspoons salt
1-1/4 to 1-1/2 cups all-purpose flour
For the ragu ~
3 tablespoons extra-virgin olive oil, divided
1 medium Vidalia onion, sliced
2 cloves garlic, minced
1 lb ground lamb
1 14-ounce can diced tomatoes
1/2 cup Pinot Noir or other red wine
1/4 cup water
1/2 teaspoon salt
2 tablespoons finely chopped parsley
Categories: Entrees ~ Meat | Continue reading »»
This chicken dish is really easy to prepare and has just a few ingredients, but it's full of flavor and makes a quick, satisfying and economical weeknight meal. Take a cue from its Vietnamese roots and serve it with plain steamed white rice, sliced tomato, cucumber, lettuce and a bit of Nuoc Cham* for drizzling if desired.
Ingredients ~
1-1/4 lb boneless, skinless chicken thighs
1/2 teaspoon five-spice powder
1-1/2 tablespoons fish sauce
1-1/2 tablespoons soy sauce
1-1/2 tablespoons honey
2 tablespoons vegetable oil
4 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
3 medium scallions, sliced
Freshly ground black pepper to taste
Categories: Entrees ~ Poultry | Continue reading »»
This recipe is for a rather basic Greek-inspired lamb burger. Garlic, feta and mint are worked directly into the meat for maximum flavor, and a sauce made from yogurt, cucumber and fresh dill adds a cool fresh flavor that makes these sandwiches a delightful departure from traditional beef burgers.
For the burgers ~
1 lb ground lamb
2 to 3 medium cloves garlic, finely chopped
1/3 cup crumbled feta cheese
1-1/2 tablespoons fresh mint, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices sweet onion, 1/4-inch thick
4 slices tomato, 1/4-inch thick
4 rolls (kaiser or hamburger) or small pita pockets
For the sauce ~
2/3 cup plain yogurt
1/2 medium cucumber, peeled, seeded and minced
1/4 teaspoon garlic, finely chopped
2 teaspoons fresh dill, finely chopped
Salt and freshly ground black pepper to taste
Categories: Sandwiches | Continue reading »»
Try these baked stuffed Vidalia onions as a satisfying substitute for potatoes or pasta. They're pretty easy to prepare, particularly if you have a microwave to get them started, and the dish really capitalizes on the delicious sweetness of the Vidalia variety.
Ingredients ~
2 large Vidalia (or other sweet variety) onions, about 3/4 lb each
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon all-purpose flour
1/4 cup dry white wine
1/4 cup half-and-half
1 tablespoon breadcrumbs
Paprika
Categories: Side Dishes ~ Vegetables | Continue reading »»
This dish is a Greek-style twist on Chicken Parmesan. The tomato-dill sauce is lighter than a classic Italian red sauce and a bit of lemon juice adds a fresh note that works well with the salty flavor of the feta cheese. Served with a side of orzo and sauteed fresh spinach, this dinner comes together in just about 45 minutes.
Ingredients ~
3/4 lb boneless, skinless chicken breasts
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground pepper
2 tablespoons butter
1 clove garlic, finely chopped
2 tablespoons chopped onion
1 cup chopped tomatoes, with juice
1/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
1 to 2 tablespoons fresh dill, finely chopped (see notes)
1/2 cup crumbled feta cheese
Categories: Entrees ~ Poultry | Continue reading »»
This is a relatively simple recipe for a smooth, creamy Amaretto-flavored cheesecake. It's not overly sweet or tremendously heavy. For a non-alcoholic version, as well as a few flavor varieties, check the recipe notes.
For the crust ~
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
For the topping ~
1/4 cup sliced almonds, crushed
1/2 tablespoon melted butter
1 teaspoon sugar
For the filling ~
1 lb regular cream cheese, softened
1/3 cup sugar
2 large eggs
1-1/3 cups sour cream
1 tablespoon melted butter
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons Amaretto di Saronno liqueur
Categories: Baking and Desserts ~ Cakes and Muffins | Continue reading »»
This one-dish dinner of sautéed shrimp, zucchini and red bell pepper, tossed with linguine and a light and lemony vinaigrette-style sauce is fairly quick and easy to make. Serve with a green salad for a light and satisfying meal.
Ingredients ~
2 tablespoons extra-virgin olive oil
2 tablespoons low-sodium chicken broth
2 to 3 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
1/2 teaspoon Dijon-style mustard
6 ounces linguine
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/4 cup onion, chopped
2 cloves garlic, finely chopped
1/2 lb shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
1 red bell pepper, chopped
2 small zucchini, cubed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 scallions, chopped
2 tablespoons parsley, chopped
Categories: Entrees ~ Fish and Shellfish ~ Pasta | Continue reading »»
Both my mother and grandmother made positively delicious creamed spinach. It was a full fat version, with plenty of cream cheese, a big chunk of butter, some heavy cream - what could be bad? Besides the calories and fat grams, that is. I've been making this slimmed-down version for years. It's not necessarily ultra low cal, but it tastes plenty creamy and is satisfying comfort food at its best.
Ingredients ~
20 ounces frozen chopped spinach, thawed and drained
2 tablespoons butter
1/2 cup onion, chopped
1/2 teaspoon salt
2 teaspoons flour
1/2 to 3/4 cup low-fat milk (2% milkfat)
2 tablespoons reduced fat sour cream (not fat free)
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper
Preparation ~
Thaw the spinach in a strainer or colander and gently squeeze out excess moisture.
Melt the butter in a large skillet over medium heat. Add the onion and sauté for a minute or two until soft and translucent.
Season with salt and sprinkle on the flour. Sauté for 3 to 4 more minutes, until the flour coated onion turns a light golden brown. Stir frequently and scrape any browned bits from the bottom of the pan.
Categories: Side Dishes ~ Vegetables | Continue reading »»
