This comes from my Madhur Jaffrey Indian cookbook, which is one of my favorites, and I’m not sure why I haven’t gotten around to posting it before. It’s easy, if time consuming, and really excellent. I’ve yet to try one of Madhur’s recipes that I don’t love, but this is a particular favorite of ours. It can also be done with beef, but I do think it would lose something without the lamb. I served it with roasted curry cauliflower and broccoli and a flatbread.
We were really happy with this tasty, easy baked chicken dish, which came from a recipe database called RecipeSource. I did halve the sugar in the recipe from 1/2 cup to a 1/4 cup, so the rub was more watery than intended. But lost no flavor and it stayed on the chicken without trouble. The sweet rub on the chicken paired really well with some spicy garlic roasted green beans as a side. It also made a lot – I used four split chicken breasts, but you could really use any chicken you liked – a whole cut up chicken would be great for leftovers.
Given our glut of fresh tomatoes (and, unfortunately, an early peak now that bot of our ‘mater plants have croaked!), this was an appealing recipe idea from Skinnytaste. The burger recipe is what really interested me, because I had not seen a turkey burger made with zucchini before! It actually made an excellent filler. I left out the breadcrumbs and everything held together well regardless. Very tasty! We would make this again. We served it over a bed of lettuce with more tomatoes.
What can I say…this one may have become one of our absolute favorites! Hugely flavorful for not a lot of effort. In my low-carb recipe idea search, I saw a pita-less gyro, and that gave me the idea to do a lamb burger over a Greek salad. We topped the burger with some not-quite-tzatziki and it was delicious. I used a Bon Appetit recipe for this, and made no changes. Great as-is. I kept the salad on the lower-cal side by cutting the oil substantially when I made the dressing. We definitely didn’t miss it.
We are trying our hand at low-carb, and so far so good. As far as main dishes go for us, it’s not too bad – we don’t eat much pasta. But rice, starchy veg, and my beloved pretzels and beer…well, there’s no substitute for the latter, but it’s surprisingly easy to do without the former. This is a stuffed pepper that we concocted using vegetables instead of rice mixed in with the turkey and our homemade roasted red pepper tomato sauce. It was quite good, and the leftovers make for easy lunches.
Rosie the Corgi was a big fan of making sure that she gave Shawn a grilling cookbook for Father’s Day. She loves grilling, since it means occasional morsels for her. 😉 Since Rosie lacks in opposable thumbs, I picked out “Weber’s Real Grilling” on her behalf, and this was the first recipe we tried. All I can say is wow! Total winner. The only change we made from the as-printed version is that we cut back on the peppers a bit
I saw this on a website, and I truly can’t remember where now. Either way, it seemed like a great, low cal idea – throw some chicken breasts in a slow cooker, dump a jar of salsa in, cook for a few hours and then shred the chicken. I went ahead and made some salsa verde for this, and it was a really easy, really tasty meal. It would be great in some tortillas, but we’re back on the eating lighter bandwagon, and it was actually delicious as is. We had this with black bean and corn salad on the side, and really loved it.
Our basil plants have gone nuts…basil everywhere. Not that I’m complaining! But I felt like it was time to start doing something with all that basil, and my first time back in the kitchen after a 2 week study hiatus was a good occasion. I use Skinnytaste’s lightened pesto, which is really just pesto with a bit less oil and no pine nuts…believe me, you don’t miss them. Anyway, this was a great, easy way to prepare fish. I served this with some asparagus from our CSA tossed with fresh mint and manchego.
This is another recipe from the great magazine cleanup of 2013, and we liked it a lot…would definitely make it again. It came from Bon Apetit in 2011. I used a whole chicken already cut up, marinated overnight as the recipe suggested, and it was awesome. The only difficult part was grilling the breasts – they were *huge* and thus difficult to cook all the way through. I might do only thighs next time. We had this with an orzo/feta pilaf and an heirloom tomato salad. Great summer meal.
Weirdly enough, I’ve never steamed fish before. I saw this when I was perusing Chow at the beginning of MMM, and thought I’d give it a go. It was excellent! Great flavor, even though I altered the recipe given I was lacking in some ingredients (or accidentally used them in other recipes *cough*). I was missing the preserved lemons for this, but a shot of lemon juice into the simmering liquid was fine…next time I would like to try the real thing, however. This is a definite make again, and would be fine with any mild white fish; I used Mahi. I served this with herbed brown rice and roasted asparagus. Recipe below is unaltered.
Om nom nom! 