Yogurt-Garlic Sauce
2 c plain low-fat Greek yogurt
1/2 c water
1/2 c finely chopped flat-leaf parsley
2 garlic cloves, finely choped
1/4 t kosher salt
Turkey Kebabs
1 lb skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 T extra-virgin olive oil, plus more for brushing
1 c medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 T flour
2 t kosher salt
1/2 t freshly ground black pepper
1/2 t ground allspice
1/2 t gorund cumin
1/4 t Aleppo pepper
Warm pita bread, for serving
Make the Yogurt-Garlic Sauce: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.
Make the Turkey Kebabs: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.
Brush the kebabs with olive oil and grill for 5 minutes over moderabely high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked throuhg. Serve the turkey kebabs with warm pita bread and yogurt sauce.
Saturday, March 8, 2008
Apple Pie Granita
3 c natural-style apple juice
1/2 c sugar
1 1/2 T fresh lemon juice
1/2 t ground cinnamon
pinch of freshly grated nutmeg
pinch of ground allspice
In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the eges, about 1 hour. Using a fork, scrape the icy shards into the center, Continue to freeze, stirring occasionally until slushy throughout, about 3 hours longer. Scoop into bowls and serve.
91 calories, 0 fat
1/2 c sugar
1 1/2 T fresh lemon juice
1/2 t ground cinnamon
pinch of freshly grated nutmeg
pinch of ground allspice
In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the eges, about 1 hour. Using a fork, scrape the icy shards into the center, Continue to freeze, stirring occasionally until slushy throughout, about 3 hours longer. Scoop into bowls and serve.
91 calories, 0 fat
Sunday, February 24, 2008
Country Fried Chicken
1 c flour
2 t garlic salt
2 t pepper
1 t paprika
1/2 t poultry seasoning
1 egg
1/2 c milk
1 broiler/fryer chicken (3 to 3 1/2 lb), cut up
oil for frying
In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add tobag, a few pieces at a time,a nd shake to coat.
In a large skillet, heat 1/4 inch of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-50 minutes or until fuices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. 4 servings.
2 t garlic salt
2 t pepper
1 t paprika
1/2 t poultry seasoning
1 egg
1/2 c milk
1 broiler/fryer chicken (3 to 3 1/2 lb), cut up
oil for frying
In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add tobag, a few pieces at a time,a nd shake to coat.
In a large skillet, heat 1/4 inch of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-50 minutes or until fuices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. 4 servings.
Brunch Egg Burritos
2 c refrigerated shredded hash brown potatoes
3 T butter, divided
6 eggs
1/2 c milk
1 can (4 oz) chopped green chilies
1/4 t salt
1/4 t garlic seasoning
1/4 t pepper
4 to 6 drops hot sauce
12 slices bacon, cooked and crumbled
2 c shredded Monterey Jack cheese
1 c salsa
4 flour tortillas (10 inches), warmed
In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
Layer 1/3 c potatoes, about 1/2 c egg mixture, 1/4 c bacon, 1/2 c cheese and 1/4 c salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately. 4 servings.
3 T butter, divided
6 eggs
1/2 c milk
1 can (4 oz) chopped green chilies
1/4 t salt
1/4 t garlic seasoning
1/4 t pepper
4 to 6 drops hot sauce
12 slices bacon, cooked and crumbled
2 c shredded Monterey Jack cheese
1 c salsa
4 flour tortillas (10 inches), warmed
In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
Layer 1/3 c potatoes, about 1/2 c egg mixture, 1/4 c bacon, 1/2 c cheese and 1/4 c salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately. 4 servings.
Lemon Teriyaki chicken
4 boneless skinless chicken breast halves (4 oz each)
2 T flour
3 T butter
1/4 c teriyaki sauce
2 T lemon juice
3/4 t minced garlic
1/2 t sugar
Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return the chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 4 servings.
231 calories, 11 g fat
2 T flour
3 T butter
1/4 c teriyaki sauce
2 T lemon juice
3/4 t minced garlic
1/2 t sugar
Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return the chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 4 servings.
231 calories, 11 g fat
Kielbasa Bow Tie Skillet
8 oz uncooked bow tie pasta
1 lb fully cooked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
1 jar (4 1/2 oz) sliced mushrooms, drained
2 t minced garlic
2 T butter
1 T cornstarch
1 1/2 c milk
1 1/2 c fresh or frozen snow peas
1 c (4 oz) shredded cheddar cheese
Cook pasta according to package directions. meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.
Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. 4 servings.
1 lb fully cooked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
1 jar (4 1/2 oz) sliced mushrooms, drained
2 t minced garlic
2 T butter
1 T cornstarch
1 1/2 c milk
1 1/2 c fresh or frozen snow peas
1 c (4 oz) shredded cheddar cheese
Cook pasta according to package directions. meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.
Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. 4 servings.
Mustard Fried Catfish
2/3 c yellow cornmeal
1/3 c flour
1/2 t salt
1/4 t paprika
1/4 t pepper
1/8 t cayenne pepper
1/2 c prepared mustard
4 catfish fillets (6 oz each)
oil for frying
In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal misture.
In an electric skillet or deep-fat fryer, heat oil to 375. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. 4 servings.
1/3 c flour
1/2 t salt
1/4 t paprika
1/4 t pepper
1/8 t cayenne pepper
1/2 c prepared mustard
4 catfish fillets (6 oz each)
oil for frying
In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal misture.
In an electric skillet or deep-fat fryer, heat oil to 375. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. 4 servings.
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