Tuesday, September 12 2017
Talk about a show-stopping sunday supper! Stew lamb shanks in a sauce of chicken broth, tequila, and wine (why not?!) for a dinner party stunner that practically falls off the bone the moment you touch it with your fork.
INGREDIENTS
2 - oranges
1 - tablespoon vegetable oil
4 - meaty lamb shanks (3 to 4 lb.)
1 - large onion, sliced and separated into rings
1 - fresh jalapeno chile pepper, seeded and finely chopped*
3 - cloves garlic, minced
1/3 - cup tequila
1 1/2 - cups chicken broth
1 - cup chopped tomato
1/2 - cup fruity red wine, such as Pinot Noir
1 1/2 - teaspoons snipped fresh rosemary
1/2 - teaspoon salt
Hot cooked polenta, rice, or pasta
DIRECTIONS
Preheat oven to 350 degrees F. Remove 1 tsp. zest and squeeze 1/2 cup juice from oranges; set aside. In a 4-qt. ovengoing Dutch oven heat oil over medium-high heat. Add lamb shanks and cook until browned on all sides. Remove from Dutch oven.
For sauce, add onion, jalapeno pepper, and garlic to drippings in Dutch oven. Cook 5 minutes or until onion is tender, stirring occasionally. Carefully add tequila. Cook 4 minutes or until nearly evaporated, stirring to scrape up any crusty brown bits.
Stir in orange zest and juice and next five ingredients (through salt). Bring to boiling. Return lamb shanks to Dutch oven. Cover and transfer to oven. Bake 2 to 2 1/2 hours or until meat is tender.
Serve lamb shanks with polenta. Skim fat from sauce; discard. Spoon sauce over shanks and polenta. If desired, sprinkle with additional orange zest and rosemary.
FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (Orange-Tequila Lamb Shanks)
Per serving: 579 kcal cal., 12 g fat (3 g sat. fat, 3 g polyunsaturated fat, 4 g monounsatured fat), 150 mg chol., 762 mg sodium, 45 g carb., 4 g fiber, 6 g sugar, 54 g pro. Percent Daily Values are based on a 2,000 calorie diet
Thursday, February 25 2016
ingredients
5 ounces dried fettuccine
1 tablespoon extra virgin olive oil
1 teaspoon finely shredded lemon peel
1 Mint Herb Pesto, below
12 small lamb double rib chops
3 cups arugula
1 cup fresh mint leaves
Pine nuts, toasted
Mint-Herb Pesto
1/2 cup lightly packed argula
1/2 cup lightly packed mint
1/2 cup lightly packed basil
1/4 cup extra virgin olive oil
2 tablespoons toasted pine nuts
1 tablespoon lemon juice
2 cloves minced garlic
1/4 cup shredded pecorino cheese
1/2 teaspoon crushed red pepper
salt and pepper
directions
Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
Mint-Herb Pesto
In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 1, pro. (g) 21, vit. A (IU) 486, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 113, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 218, Potassium (mg) 434, calcium (mg) 141, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 02 2015
ingredients
2 medium russet potatoes (about 10 ounces total)
1 medium bulb fennel
1/4 cup finely chopped onion
1 tablespoon snipped fresh rosemary
4 cloves garlic, minced
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon black pepper
8 lamb rib chops, cut about 1 inch thick (2 to 2 1/2 pounds total)
Nonstick cooking spray
1 egg white, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon canola oil
directions
Peel and coarsely shred the potatoes. Trim the fennel bulb and cut out the core; coarsely shred the fennel bulb. (You should have 1 1/2 cups each of potato and fennel.*) In a medium microwave-safe bowl combine potatoes, fennel, and onion. Cover with vented plastic wrap.
Microwave on 100 percent power (high) 4 to 5 minutes or just until vegetables are tender, stirring once or twice. Drain off any liquid and set potato mixture aside to cool to room temperature.
For rub, in a small bowl combine rosemary, garlic, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Trim fat from lamb chops. Sprinkle rub evenly over chops; rub in with your fingers.
Coat an indoor grill pan with cooking spray. Heat over medium heat. Add the lamb chops. Cook to desired doneness, turning once halfway through cooking. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F).
Meanwhile, for the potato latkes, add the egg white, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the potato mixture. Stir until well mixed. Divide mixture into eight equal portions. Coat a large nonstick skillet with cooking spray. Add the oil. Heat skillet over medium-high heat. Add potato portions to the hot skillet and flatten each portion into a circle about 1/2 inch thick.
Cook the potato latkes about 5 minutes or until golden brown, turning once halfway through cooking time. Serve the latkes with the lamb chops.
Tip
*Test Kitchen Tip:
To make quick work of shredding the potatoes and fennel, use a food processor fitted with a shredding blade.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 276, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 3, carb. (g) 19, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 1, pro. (g) 23, vit. A (IU) 97.18, vit. C (mg) 23.03, Thiamin (mg) 0.15, Riboflavin (mg) 0.26, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 400, Potassium (mg) 806, calcium (mg) 60.58, iron (mg) 2.7, Starch () 1, Lean Meat () 3, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Monday, March 23 2015
ingredients
1 large onion, sliced
1 2 pound boneless lamb leg roast
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dry mustard
1/2 cup chicken broth
1/4 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 cloves garlic, minced
4 large whole wheat pita bread rounds, halved crosswise
8 lettuce leaves
Yogurt Sauce (recipe below)
1 small tomato, seeded and chopped
Yogurt Sauce
1/2 cup plain low-fat yogurt
1/4 cup chopped and seeded cucumber
1/2 teaspoon lemon-pepper seasoning
directions
Place onion in a 3 1/2- or 4-quart slow cooker. Trim fat from roast. In a small bowl combine lemon-pepper seasoning and dry mustard. Sprinkle mixture evenly over the roast; rub in lightly with your fingers. Place roast in cooker. In a small bowl combine broth, lemon zest, lemon juice, rosemary and garlic. Pour over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from cooker. Using two forks, shred meat; discard fat. Place meat in a medium bowl. Using a slotted spoon, remove onion from cooker and stir into meat mixture. Discard cooking liquid in cooker.
To serve, open pita bread halves to form pockets. Place a lettuce leaf in each pita half. Spoon meat into pita halves. Top meat with Yogurt Sauce and chopped tomato.
Yogurt Sauce
In a small bowl stir together yogurt, cucumber and lemon-pepper seasoning. Makes about 1/2 cup.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 293, Fat, total (g) 7, chol. (mg) 76, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 3, pro. (g) 29, vit. A (IU) 1846.43, vit. C (mg) 8.86, Thiamin (mg) 0.34, Riboflavin (mg) 0.4, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 3.29, sodium (mg) 515, Potassium (mg) 554, calcium (mg) 60.58, iron (mg) 3.78, Vegetables () 1, Starch () 1.5, Lean Meat () 3.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Monday, March 16 2015
ingredients
12 ounces beef flank steak
12 ounces skinless, boneless chicken breast
1 12 ounce package extra-firm water-packed tofu, patted dry
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
4 teaspoons lime juice
4 teaspoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons minced fresh ginger
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
12 10 inches wooden or metal skewers
1/2 cup plain fat-free yogurt
3 tablespoons peanut butter
Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.
Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.
Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Monday, September 29 2014

ingredients
-
2 pounds potatoes, such as russet, peeled and cubed
-
2 tablespoons reduced-fat sour cream or softened cream cheese
-
-
1/2 cup vegetable or chicken broth
-
1 tablespoon extra-virgin olive oil (1 turn of the pan)
-
1 3/4 pounds ground beef or ground lamb
-
Salt and freshly ground black pepper
-
1 carrot, peeled and chopped
-
-
2 tablespoons all-purpose flour
-
1 cup beef stock or broth
-
2 teaspoons Worcestershire sauce
-
1/2 cup frozen peas (a couple of handfuls)
-
-
2 tablespoons chopped fresh parsley leaves
-
directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and chicken or vegetable broth. Add mixture into potatoes and mash until potatoes are almost smooth.
Meanwhile preheat a large skillet over medium-high heat. Add oil to hot pan with beef or lamb. Season the meat with salt and pepper. Brown and break up meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon (or scoop) potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until potatoes are evenly browned, and serve. Makes 4 adult or 8 child-size servings.
nutrition information
Per Serving: cal. (kcal) 345, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 6, carb. (g) 28, fiber (g) 2, pro. (g) 25, sodium (mg) 312, Percent Daily Values are based on a 2,000 calorie diet
Monday, June 02 2014

ingredients
-
5 ounces dried fettuccine
-
1 tablespoon extra virgin olive oil
-
1 teaspoon finely shredded lemon peel
-
-
12 small lamb double rib chops
-
-
-
Mint-Herb Pesto
-
1/2 cup lightly packed argula
-
1/2 cup lightly packed mint
-
1/2 cup lightly packed basil
-
1/4 cup extra virgin olive oil
-
2 tablespoons toasted pine nuts
-
-
-
1/4 cup shredded pecorino cheese
-
1/2 teaspoon crushed red pepper
-
-
directions
Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
Mint-Herb Pesto
In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.
nutrition information
Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 12, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 1, pro. (g) 21, vit. A (IU) 486, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 113, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 218, Potassium (mg) 434, calcium (mg) 141, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, April 23 2014

ingredients
-
2 pounds boneless lamb shoulder roast
-
-
1 medium onion, chopped (1/2 cup)
-
-
1 tablespoon grated fresh ginger
-
-
1 6 ounce package long grain and wild rice mix
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1/2 teaspoon coarsely ground black pepper
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1/4 teaspoon ground cinnamon
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1/8 - 1/4 teaspoon cayenne pepper
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2 medium yellow summer squash, cut into 1-inch pieces (2-1/2 cups)
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1 8 ounce package fresh mushrooms, halved or quartered (about 3 cups)
-
-
-
1/2 cup dried tart cherries
directions
Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. Add remaining lamb, the onion, garlic, and ginger to skillet. Cook until meat is brown and onion is tender, stirring occasionally. Return all meat to skillet. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 minutes.
Add rice mix and seasoning packet, black pepper, cinnamon, and cayenne pepper to lamb mixture. Return mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add squash, mushrooms, apricots, raisins, and cherries to lamb mixture. Simmer, covered, about 10 minutes or until squash is just tender. Makes 6 to 8 servings.
nutrition information
Per Serving: cal. (kcal) 610, Fat, total (g) 31, chol. (mg) 102, sat. fat (g) 12, carb. (g) 54, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 18, pro. (g) 32, vit. A (IU) 680, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 490, Potassium (mg) 939, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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