From the monthly archives: "January 2013"

Grilled Lemon & Rosemary Lamb Chops – Classic Inditalian

 

 

Ingredients:

•  8-10 lamb loin chops

•  1/2 cup plain yogurt

•  zest and juice from 1 large or 2 smaller lemons

•  1 rounded tablespoon ground hot chili sauce, like Sambal or Calabrian chilies

•  4 cloves garlic, crushed fine

•  1/4 teaspoon cinnamon

•  1 tsp dried oregano

•  2 tablespoons minced fresh rosemary

•  1 tsp salt

•  1/2 tsp freshly ground black pepper

 

Procedure:

*Marinate for 4 to 10 hours for best results

*Optional: season chops before grilling with salt and pepper to taste

 

Source: Foodwishes Blogspot

 

 

Spinach Salad with Grilled Shrimp

 

An Asian-flavored vinaigrette with an orange juice kicker is the secret to this simple salad, while ginger and cumin give the shrimp skewers nice spice. Since the shrimp only cooks for three minutes, this recipe gives you a good chance to try a grilled dessert after dinner.

You can add a piece of crusty bread to make this simple salad a complete meal.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)

 

Ingredients:

 

Dressing: 

•  2 tablespoons rice vinegar

•  2 tablespoons fresh orange juice

•  1 1/2 tablespoons extravirgin olive oil

•  1 tablespoon honey

•  1 tablespoon low-sodium soy sauce

•  1/2 teaspoon grated peeled fresh ginger

•  1/2 teaspoon salt

•  1/8 teaspoon crushed red pepper

Shrimp:

•  2 teaspoons extravirgin olive oil

•  1 teaspoon grated peeled fresh ginger

•  1/2 teaspoon ground cumin

•  1/4 teaspoon salt

•  1/4 teaspoon black pepper

•  2 garlic cloves, minced

•  2 pounds large shrimp, peeled and deveined

•  Cooking spray

 

Salad:

•  8 cups baby spinach (about 8 ounces)

•  2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

•  3/4 cup thinly vertically sliced red onion

 

Preparation:

1.  Prepare grill.

2.  To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

3.  To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

4.  To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.

 

 

Caprial and John Pence, Cooking Light

FEBRUARY 2005

 

 

Source: CookingLight

 

Grilled pears with melted Havarti and almonds

 

Ingredients:

•  6 fresh pears

•  1/3 cup (80 ml) brown sugar

•  1/2 cup (125 ml) coarsely chopped almonds

•  1 tbsp (15 ml) canola oil

•  7 oz (200 g) Canadian Havarti, sliced

 OPTIONAL: honey or maple syrup

 

Preparation (Instructions):

1.  Preheat grill to medium.

2.  Cut pears in half and remove core.

3.  Brush them with canola oil so they do not stick.

4.  Cook on grill with cut sides face down for 3–4 minutes.

5.  Turn cut sides face up, fill cavity with brown sugar and half the almonds, then garnish with Havarti and the remaining almonds.

6.  Let melt, then serve hot.

 

Note: If you enjoy spices, add a pinch of ground cinnamon or nutmeg along with the brown sugar.

Cheese alternatives: Canadian Swiss, Cheddar, Mozzarella, Gouda.

 

 

Source: DairyGoodness.Ca

 

 

Spicy Filet Mignon with Grilled Sweet Onion

 

Yield: 4 servings (serving size: 1 filet and 1/4 cup onion mixture)

Total: 20 Minutes

 

Ingredients:

•  Cooking spray

•  2 cups vertically sliced Vidalia or other sweet onion

•  1/8 teaspoon salt

•  1/8 teaspoon black pepper

•  1 teaspoon garlic powder

•  1/2 teaspoon ground cumin

•  1/2 teaspoon dried oregano

•  1/4 teaspoon salt

•  1/4 teaspoon ground red pepper

•  1/4 teaspoon black pepper

•  4 (4-ounce) filets mignons

 

Preparation:

1.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 8 minutes or until browned, stirring occasionally. Remove from pan; keep warm.

2.  Combine garlic powder and next 5 ingredients (through 1/4 teaspoon black pepper) in a small bowl. Sprinkle garlic mixture over both sides of beef. Add beef to pan. Grill 5 minutes on each side or until desired degree of doneness. Serve with onion mixture.

 

Robyn Webb, Cooking Light

MAY 2005

 

Source: CookingLight

 

 

Turkish Grilled Cheese

 

Ingredients:

•  8 slices crusty bread or

•  4 Berber breads sliced in halves

•  7 oz (210 g) Canadian Medium Cheddar, sliced

•  1/2 cup (125 ml) chopped dates

•  1/2 tsp (2 ml) ground fennel seeds

•  2 tbsp (30 ml) butter, softened

 

Preparation:

1.  Take four slices of bread (or four Berber bread halves), then evenly distribute Cheddar, dates and fennel on those 4 pieces and top with remaining four.

2.  Butter both sides of sandwiches.

3.  Heat skillet over medium heat and cook sandwiches for approximately 4 minutes on each side or until bread is browned and cheese is melted.

 

Tips: Serve with a tangy orange and fennel salad

 

Source: DairyGoodness.ca

 

Grilled Vegetable Salad with Creamy Blue Cheese Dressing

 

This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads.

Yield: 4 servings

 

Ingredients:

 

Dressing:

•  1/3 cup low-fat mayonnaise

•  1/3 cup plain low-fat yogurt

•  1/4 cup (1 ounce) crumbled blue cheese

•  1/4 cup 1% low-fat milk

•  1/4 teaspoon freshly ground black pepper

•  1/8 teaspoon salt

 

Salad:

•  1/4 pound green beans, trimmed

•  1/4 pound sugar snap peas, trimmed

•  1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces

•  1 cup (1/2-inch-thick) slices red onion

•  Cooking spray

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon garlic salt

•  6 cups torn romaine lettuce

•  1/2 cup thinly sliced radishes

 

Preparation:

1.  To prepare dressing, combine first 6 ingredients, stirring with a whisk until well blended. Cover and chill.

2.  Prepare grill to medium heat.

3.  To prepare salad, cook beans, peas, and carrots in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain. Place mixture in a large bowl, and add onion slices. Lightly coat vegetable mixture with cooking spray. Sprinkle with 1/2 teaspoon pepper and garlic salt; gently toss to coat.

4.  Place vegetable mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack, and grill 7 minutes on each side or until lightly browned. Arrange 1 1/2 cups of lettuce on each of 4 salad plates. Divide the grilled vegetables and radishes evenly among servings. Serve 1/4 cup dressing with each salad.

 

Sandra Granseth, Cooking Light

JUNE 2004

 

Source: CookingLight