This recipe below is courtesy of Cooking Light Magazine June 2009.
The vitamin C from lemon juice aids iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
Calories: 208 Fat: 10.5g (sat 1.3g,mono 6.7g,poly 1.2g) Protein: 6.3g Carbohydrate: 25.4g Fiber: 7.1g Cholesterol: 0.0mg Iron: 2.2mg Sodium: 332mg
6 servings (serving size: 1 1/4 cups)
August 31, 2009 No Comments
1/4-cup plain dried breadcrumbs
2 large eggs, lightly beaten
1/2 cup grated Parmesan (fresh is way better than the stuff that comes in the container with the green lid)
1/4 cup chopped flat-leaf parsley
1 small onion, grated finely
2 cloves of garlic, grated finely
Salt and freshly ground black pepper
1-pound turkey (or you can do ½ lb ground sirloin and ½ lb pork)
In a large bowl, combine breadcrumbs, eggs, milk, 1/2 cup of the Parmesan and the parsley, and mix well; season with salt and pepper. Add meat and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs.
With these meatballs you can make:
Spaghetti and Meatballs (just use your favorite jar of red sauce)
Baked Mostaccioli with Meatballs
January 18, 2009 No Comments
So when I make herb butter, I like to use unsalted butter. What I do is melt it down at a low temp so it doesn’t burn. I then skim the top to get all of the by products that float to the top. I usually have to go in a few times. Now you technically have clarified butter. I turn the heat off then add my herbs. I then put the melted butter and herbs in to a container that has a lid, but at this time, we will not put the lid on. I stick it into the fridge and wait for it to get almost solid again, and then mix it so all of the herbs are not settled at the bottom. Now you can put the top on anstore in fridge for up to a week. Below are some combinations of herb butters that you can make with some of the seasonal herbs.
Cilantro Herb Butter:
1 stick of unsalted butter
¼ cup cilantro, minced
¼ teaspoon lemon or lime zest
¼ teaspoon garlic, minced
This butter would be great on fish!
Garlic Herb Butter:
1 stick unsalted butter
2 garlic cloves, minced
5 tablespoons minced Italian parsley leaves
½ tablespoon minced tarragon leaves
1 tablespoons minced basil leaves
1 tablespoon lemon juice
½ teaspoon salt
¼ freshly ground pepper
This butter would be great on some crusty toasted bread, or on corn on the cob, or over any sort of pasta. Be creative!
1 stick unsalted butter
2 tablespoons finely chopped chives
¼ teaspoon salt
2 tablespoons Parmesan cheese
This combo is great on potatoes, or a steak, or on some crusty bread! Mmmm…
August 12, 2008 No Comments