Lamb Curry

6 T vegetable oil
2 medium onions, chopped
1/3 C sliced almonds
1 T minced fresh ginger
5 cloves garlic, chopped
2 t ground cumin
1 t ground coriander
1 t ground cardamom
3/4 C plain non-fat yogurt
2 lb lean boneless lamb
4 small red potatoes, peeled and diced
8 oz fresh green beans, trimmed, cut in 1" lengths
3 T minced cilantro
1 1/2 C beef broth
Hot cooked rice

Heat 3 T oil in a large, heavy-bottomed skillet with a lid over medium-high heat.  Add onions, cook, stirring constantly about 8 minutes, or until browned.  Add almonds, ginger and garlic; cook, stirring constantly over medium heat for 5 min.  Add cumin, coriander and cardamom; cook, stirring, for 1 minute.

Transfer onion mix to a food processor or blender.  Puree.  Add beef broth and yogurt.  Process until smooth.

Heat remaining 3 T oil over medium heat in the same skillet.  Brown meat (in batches if needed) about 3 minutes.  With all meat in skillet, add pureed onion mixture, potatoes, and green beans; stir to combine.  Bring to a boil.  Reduce heat and simmer, covered, 20-25 minutes, stirring occasionally.  Garnish with cilantro.  Serve over rice.

Stuffed Squash

1 medium (1 1/2 - 2 pound) butternut squash

1 small red apple, cored and chopped

1/4 C dried cranberries

1 t ground cinnamon

2 T maple syrup

Cut squash in half lengthwise.  Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.

Meanwhile, chop apple and mix with remaining ingredients.  

Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up.  Cover and microwave on high for 10-15 minutes.

Note: if using a squash with a wide trunk, score flesh into 1/2 inch squares for even cooking.

Spiced Lamb Kebabs

1 1/4 C plain fat-free Greek yogurt
1 t ground cumin
1/2 t hot paprika
1 garlic clove, minced
1 lb boneless leg of lamb, trimmed

Combine yogurt, cumin, paprika, and garlic in a bowl.  Cut lamb into 24 cubes.  Sprinkle with black pepper.  Combine lamb and 1/2 C yogurt mixture in a ziptop bag and refrigerate remaining yogurt.  Marinate lamb in refrigerator at least 1 hour.  Remove lamb, discard marinade.  Thread 3 lamb pieces onto each of 8 skewers.  Heat a grill pan over medium-high heat, coat with cooking spray.  Arrange 4 skewers on pan.  Cook 7 minutes, turning frequently.  Repeat with other skewers.  Serve with remaining yogurt mixture.

2 skewers, 3 T sauce:
Calories 187
Fat 5.2
Protein 29.6
Carbs 3.4
Fiber .2
Cholesterol 73
Iron 2.3
Sodium 338
Calcium 60

Sweet Pepper Sauce

• • 
    
    
    
    
    
    4
    yellow sweet peppers
  • 1
    medium onion, chopped
  • 3
    cloves garlic, minced
  • 1
    tablespoon olive oil
  • 1
    tablespoon white wine vinegar
  • 1
    teaspoon sugar
  • 1
    teaspoon snipped fresh thyme leaves
  • 1
    teaspoon snipped fresh oregano leaves
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon black pepper
  1.Preheat oven to 425 degrees F. Line a baking sheet with foil. Halve sweet peppers lengthwise. Remove stems, seeds, and veins. Place pepper halves, cut sides down, on prepared baking sheet. Roast 20 to 25 minutes or until lightly charred.

  2.Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Loosen edges of the skins with a small sharp knife; gently pull off skins in strips and discard. Place peppers in food processor or blender. Cover; process or blend until smooth.

  3.In large skillet cook onion and garlic in hot olive oil over medium heat 4 minutes or until tender. Stir in pureed peppers, vinegar, sugar, thyme, oregano, salt, and black pepper. Bring to boiling. Reduce heat. Simmer, uncovered, 6 minutes or until thickened. Cool and refrigerate, covered, up to 2 days. Reheat over medium-low, stirring often.

  
  

Horseradish Cream Sauce

1/4 C Heavy whipping cream
2 T Prepared horseradish
1/2 t Dijon mustard
1/2 t White wine vinegar
Salt & fresh ground pepper to taste

Whisk together all ingredients.

Chicken with Wild Mushroom and Balsamic Cream Sauce

Coarse Salt
Coarse Pepper
1/2 lb orzo pasta
2 T Extra-virgin olive oil
4 (6 oz) chicken breast halves
2 T unsalted butter
12 baby portabello mushrooms, sliced
12 shiitakes, stems removed, sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 T  fresh thyme, chopped
2 large shallots, thinly sliced
2 T all-purpose flour
1 1/2 C chicken stock/broth
1 T balsamic vinegar
3 T half & half
1/4 C parsley, chopped

Heat a large pot of water to a boil. Salt water and add orzo.  Cook until al dente.

Preheat large skillet over medium-high heat and add the olive oil.  Season chicken liberally with salt and pepper and add to hot skillet. Cook chicken for 5-6 minutes on each side.  Remove the chicken from the pan and cover with foil.

Return skillet to heat, reduce heat a bit and add butter.  When it melts, add mushrooms and cook, stirring occasionally for about 4-5 minutes.  Once the mushrooms are brown, season with salt and pepper, then add garlic, thyme, and shallots.  Cook, stirring occasionally, for about 2 minutes or until shallots are wilted.  Sprinkle flour into pan and cook 2 minutes more.  Whisk in stock, balsamic vinegar, and cream.  Turn the heat up to high and simmer for about 2 minutes, or until thickened.

Slice chicken on an angle and add back to skillet to heat up with the parsley, about 1 minute.  Serve chicken and sauce over pasta.

A Rachael Ray recipe

Calories         312
Total Fat       15.2
Total Carbs   20.8
Protein          24

Wild Mushroom and Balsamic Cream Sauce

1 T Extra-virgin olive oil
2 T unsalted butter
12 baby portabello mushrooms, sliced
12 shiitakes, stems removed, sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 T  fresh thyme, chopped
2 large shallots, thinly sliced
2 T all-purpose flour
1 1/2 C chicken stock/broth
1 T balsamic vinegar
3 T half & half
1/4 C parsley, chopped

Heat a large skillet over medium, add oil and butter.  When it melts, add mushrooms and cook, stirring occasionally for about 4-5 minutes.  Once the mushrooms are brown, season with salt and pepper, then add garlic, thyme, and shallots.  Cook, stirring occasionally, for about 2 minutes or until shallots are wilted.  Sprinkle flour into pan and cook 2 minutes more.  Whisk in stock, balsamic vinegar, and cream.  Turn the heat up to high and simmer for about 2 minutes, or until thickened.  Whisk in parsley and remove from heat

A Rachael Ray recipe