- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/4 cup milk
- 1 garlic clove, minced
- Finely shredded zest of 1/2 lemon
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound ground lamb
SOUP AND SERVING
- 7 cups reduced-sodium chicken broth
- Wide ribbons of zest from 1/2 lemon (use a vegetable peeler)
- 1/2 cup arborio rice or sushi rice
- 1/4 cup vegetable oil
- 3 large eggs
- Fresh juice of 1 large lemon
- Chopped fresh mint and parsley
1. Make meatballs: In a large bowl, combine egg, panko, milk, garlic, lemon zest, mint, parsley, salt, and pepper and let sit a few minutes for crumbs to soften. Add lamb, breaking up with your fingers, and mix well with your hands.
2. With wet hands, form meat mixture into 3/4-in. balls (use about 3/4 tsp. for each) and set on a rimmed baking sheet. Chill until a little firmer, about 15 minutes.
3. Meanwhile, make soup: In a large covered pot, bring broth and zest to a simmer. Add rice and simmer over low heat, partially covered, until rice is al dente, about 20 minutes.
4. While soup simmers, heat oil in a large, heavy frying pan (preferably nonstick) over medium-high heat. Cook meatballs in 2 batches, turning once, to brown on 2 sides, about 6 minutes total. Shake pan, rolling meatballs around to brown a little further. With a slotted spoon, transfer meatballs to paper towels.
5. With a slotted spoon, remove zest from soup and discard. Add meatballs and bring to a simmer over high heat. Turn off heat.
6. In a medium bowl, whisk eggs to blend and add lemon juice. Whisk in a ladle of hot soup. One at a time, whisk in about 5 more ladles of soup, then return mixture to pot. Rewarm over low heat if needed. Serve immediately with more mint and parsley.
Mastering meatballs. They sound rustic, but they’re delicate things that suffer from over-handling. Here are tips for making them come out right.
Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don’t overwork it.
Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it’s still sticky, let it sit for a few minutes in the fridge.
Browning: A good crust helps meatballs retain their shape—important if they’re going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
- 2 quarts chicken broth
- 1/2 cup long-grain white rice
- Salt and pepper
- 4 large eggs
- 1/3 cup fresh-squeezed lemon juice
1. In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.
2. In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don’t boil or soup may curdle. Ladle into bowls.
4 pieces calamari, sliced into rings
2/3 cup stale breadcrumbs
1/4 cup milk
oil (for deep frying)
tartar sauce (for serving)
Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.
Beat the egg and combine with the milk and place this into a small dish.
Heat the oil up to 160C degrees.
Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.
The calamari should be well coated.
Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.
Serve with tartar sauce.
4 cups chicken stock
2 tablespoons olive oil
8 -10 boneless skinless chicken thighs
1 medium onion
1 garlic clove (chopped, minced or crushed)
1/2-3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
3/4-1 teaspoon salt
2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice
Preheat oven to 375°F and grease a 9×13-inch baking dish.
Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved–keep it hot.
Sprinkle chicken with half the spices (except the garlic).
Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
Add the rice and stir for about 30 seconds to 1 minute, till well coated.
Spread rice in the baking dish and place the chicken thighs over the rice.
Gently pour in the chicken stock and cover tightly with foil.
Bake for 40-45 minutes.
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)
Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
- 1 1/2 pounds ground turkey breast
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
- 1/2 teaspoon ground cumin
- 1 teaspoon salad oil
- 1 can (29 oz.) red enchilada sauce
- 12 corn tortillas (6 in. wide)
- 2 cups shredded reduced-fat jack cheese (8 oz.)
- Chopped fresh cilantro
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
3/4 cup whole skin-on almonds
12 ounces dark chocolate (60 percent to 70 percent cocoa)
1/2 teaspoon pure vanilla extract
1/3 cup dried tart cherries
Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn’t touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cups old-fashioned oats
1 cup dried tart cherries, chopped
1 cup pecans, chopped
3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip–size chunks
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 7-ounce jars marshmallow creme
Chocolate dipping sauce:
1/2 cup semisweet or bittersweet chocolate (2 1/2 ounces), chopped
1 tablespoon honey
1/2 cup heavy cream
Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, cherries, pecans, and chocolate in a large bowl.
Using an electric mixer, beat butter and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.
Using a 1-ounce ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2″ thick.
Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7–8 minutes longer. Do not overbake. Let cookies cool on baking sheets. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.
For chocolate dipping sauce:
Place chocolate and honey in a medium bowl. Bring cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.