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Spice Rubbed Lamb Chops with Yellow Wax Beans
Spice Rubbed Lamb Chops with Yellow Wax Beans
Looking for a Middle Eastern flair? This Food Network lamb and yellow wax bean recipe pairs well with Bobby Flays couscous and currant recipe (below) and the spice rub is perfect!
INGREDIENTS
• 1 pound fresh yellow or green beans
• 1 small shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 a lemon, juiced
• 2 tablespoons pine nuts, toasted
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon freshly ground cloves
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 8 loin lamb chops
DIRECTIONS
Preheat the oven to 325 degrees F.
Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
Couscous with Currants, Almonds and Parsley:
Ingredients: 2 cups instant couscous, 1/4 cup currants, 1/4 cup sliced almonds (toasted), 1/4 chopped flat-leaf parsley, salt and freshly ground black pepper
Directions: Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
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Broccoli and Corn Calzones
Broccoli and Corn Calzones
These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge. Part-skim ricotta and mozzarella make these kid friendly pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping. Courtesy of EatingWell.com.
INGREDIENTS
• 1 1/2 cups chopped broccoli florets
• 1 1/2 cups fresh corn kernels (about 3 ears-cooked and cut off)
• 1 cup shredded part-skim mozzarella cheese
• 2/3 cup part-skim ricotta cheese
• 4 scallions, scapes or green onions, thinly sliced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• All-purpose flour for dusting
• 20 ounces prepared whole-wheat pizza dough, thawed if frozen
• 2 teaspoons canola oil
DIRECTIONS
Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.
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Carrot Cake
Carrot Cake
While this Emeril Lagasse cake is definitely a bit of a calorie indulgence, the butter in this recipe really makes this cake stand apart from the other oil based varieties. It can be made in a Bundt pan or into cupcakes. Try using a bit less sugar and a dash of lemon juice to elevate the icing and make it less sweet. You can also butter AND flour the pans if you are worried about your cakes sticking. Walnuts can be substituted for the pecans (or nuts can be omitted altogether). This is a great cake to make for a special occasion, party or while entertaining guests.
INGREDIENTS
• 3 sticks, plus 1 tablespoon unsalted butter
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups grated carrots
• 1 cup chopped toasted pecans
Pecan Cream Cheese Icing:
• 8 ounces cream cheese
• 1 stick unsalted butter
• 1 (1-pound) box confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 cup chopped toasted pecans
DIRECTIONS
Preheat the oven to 350 degrees F. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans. When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
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