Mini Greek Meatloaf

INGREDIENTS
MEATLOAF
½   pound ground beef sirloin
¼   pound ground lamb
½   cup dry bread crumbs
½   cup chopped green on
ions, white and green parts
1    tablespoon chopped fresh mint (optional)
1    tablespoon chopped fresh thyme
¼   teaspoon ground allspice
1    pinch red pepper flakes
3    cloves garlic, minced
1    large egg, lightly beaten
 
SAUCE
1   cup plain Greek yogurt
3    ounces feta cheese, crumbled
2    tablespoon lemon juice
1    teaspoon chopped fresh mint (optional)
1    tablespoon chopped fresh thyme

 METHOD

Preheat the oven to 450 F. Combine all meatloaf ingredients in a large bowl and mix well. Press the meat mixture into 4 muffin cups or other small baking dishes and bake for 7 minutes. Turn the broiler to high and broil for 3 minutes. Remove from the oven and allow them to cool slightly before removing from the containers.

Place the sauce ingredients into a small blender or food processor and pulse until well combined. Serve each meatloaf with a dollop of the sauce. Serve with a mixed green salad as an appetizer.

NOTE: Break the beef and lamb into small portions before adding the other ingredients. Do not mix too much or the end product will be very tough.

Three Bean Casserole

INGREDIENTS
½   cup chopped white onion
1    pound lean ground beef (under 10% fat)
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (8 ounces) tomato sauce
¼   cup chicken or beef broth
1    tablespoon Dijon style mustard or equivalent
¼   cup packed brown sugar
2    tablespoons white vinegar

METHOD

Preheat the oven to 325 F. In a large skillet overt medium heat, add the onion and hamburger and cook the ground beef until it is no ,longer pink, breaking it up with a wooden spatula as it cooks. Add the beans to the skillet off the heat.

 n a small bowl, combine the tomato sauce, broth, mustard, brown sugar and vinegar, mixing well. Pour into the skillet and stir to combine. Pour the mixture into an 8 by 8 or slightly larger baking dish, cover with aluminum foil or other cover and bake for 20 minutes. Remove and cool slightly before serving.

 

Garbanzo Tomato Skillet

Can be made for 2 people also using ½ of each ingredient.

 INGREDIENTS

1   tablespoon olive oil

1   medium onion, chopped
3   cloves garlic, minced
1   tablespoon curry powder
1   tablespoon ground cumin
1   can (15 ounces) diced tomatoes with juice
1   can (15 ounces) garbanzo beans, rinsed, drained
4   cups chopped fresh spinach
1  cup chopped roasted red bell pepper
4   eggs
     paprika for garnish

METHOD

Warm a large skillet over medium-high heat and add the olive oil. When warm, add the onion and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Add the curry powder, tomatoes and garbanzo beans. Bring back to a simmer and add the spinach and roasted red bell pepper. Simmer for 3 to 4 minutes and remove from the heat.

Place each egg into a ramekin with a bit of butter and microwave on high for 45 seconds. Remove each egg to the center of an individual serving plate, spoon the garbanzo mixture around the egg, sprinkle with paprika and serve.

Adapted from a recipe in Better Homes and Gardens magazine.

Moroccan Chicken and Green Olives

INGREDIENTS
2   Meyer or preserved lemons
6   chicken thighs, skinless, boneless
2   chicken half-breasts, skinless, boneless
1   tablespoon olive oil
1   large white onion, chopped
4   cloves garlic, minced
1   tablespoon paprika or smoked paprika
3   teaspoons ground cumin
1   teaspoon ground cinnamon
1   teaspoon ginger powder
2   cups low sodium chicken broth
1   cup green olives, halved

METHOD

If using fresh lemons, cut 1 into 8 wedges and juice the second lemon. Remove the seeds as best you can and set both wedges and juice aside. If using the preserved lemons, soak them in a bowl of water for 10 minutes before preparing them; chop them up and remove the seeds. Set aside. Cut the chicken into 1½ inch cubes and set aside.

In a large skillet over medium-high heat, add the olive oil and the onions. Cook them, stirring occasionally, until they begin to brown. Add the garlic and the four spices, stir to mix in and cook for 1 minute. Add the broth, the lemon wedges or chopped, preserved lemons and the chicken pieces. Bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Turn the chicken pieces over, add the olives and continue to simmer for 5 minutes.

Remove the chicken (and any lemon wedges) to a serving dish and cover with foil to maintain the heat. Add the lemon juice and bring the pan juices and olives to a boil. Continue to cook until thickened and reduced to a few tablespoons of sauce. Pour the sauce and olives over the chicken and serve.

Based on a recipe from the Bon Appetit Test Kitchen and Epicurious online

Shrimp and Cannellini Salad

 INGREDIENTS
2    cups loosely packed torn baby spinach
½   cup thinly sliced red onion, chopped
½   cup diced roasted red bell pepper
2    tablespoons chopped fresh green onion tops
1    tablespoon chopped fresh basil leaves
1    tablespoon chopped fresh flat leaf parsley
1    can (15 ounces) cannellini beans, rinsed, drained
½   pound peeled, pre-cooked shrimp
      fresh lemon juice and olive oil for dressing

METHOD
In a large salad bowl, combine all the ingredients and toss well. Divide to individual plates and pass the lemon juice and olive oil for dressing. This recipe will make two large servings or 4 small side-salad servings.

Mexican Corn Soup

INGREDIENTS
2    cups corn kernels
2    cans   (15 ounces) black beans
1    jar (16 ounces) tomato-based chunky salsa
2    cups dry white table wine
2    teaspoons dried oregano
      red pepper flakes (optional)

METHOD

Rinse and drain the corn and the beans. Place into a large sauce pan and add the salsa, wine, oregano and pepper flakes. Cook for 5 or 6 minutes to mingle the flavors and serve. This recipe will provide 6 to 8 servings and can be prepared at half size also.

Oasis Carrot Salad

INGREDIENTS
2   large carrots
2   tablespoons finely chopped onion
1   clove garlic, minced
2   tablespoons dry white table wine
1   tablespoon white wine vinegar
1   teaspoon dry cilantro
1   teaspoon dry parsley flakes
1   teaspoon ground cumin powder

METHOD

Peel the carrots and cut into four-inch lengths. Slice length-wise on the smallest opening of a guillotine, being careful with your fingers. Use the holder to slice them, and turn them around after several slices to keep the slices even. Steam the sliced carrots for 4 to 5 minutes, run cold water over them to stop the cooking process and drain.

In a medium bowl, mix the onion, garlic, wine, vinegar, cilantro, parsley and cumin. Add the carrot slices and mix to coat. Chill in the refrigerator for at least 3 hours, drain and serve.Will provide 2 servings.

Adapted from a recipe in Gourmet magazine and from Marrakesh in Philadelphia

Barbecued Mini Ribs

INGREDIENTS
1   sheet pork baby back ribs
6   tablespoons sweet Sherry or Marsala
1   tablespoon tomato paste
1   teaspoon soy sauce
½  teaspoon Tabasco or Sriracha sauce
1   tablespoon brown sugar
1   tablespoon all-purpose flour

METHOD

Separate the ribs into single-bone pieces and set aside. Mix all the other ingredients in a medium bowl and whisk them well to combine. Dredge each rib in the sauce and either barbeque them over a medium fire or broil them in the oven leaving 5 to 6 inches below the heat and using lower heat. In either case cook them about 15 minutes, turning them occasionally, until they are cooked through and browned well. A little blackening won’t hurt, either.

The source for this recipe (Spain.Recipes.Com) said to separate the ribs and then cut them in half widthwise with a cleaver. I tried and almost ruined my cleaver. If you want half-ribs, have your butcher cut the whole rack of ribs in half before you take them home.

Chicken in Peanut Sauce

INGREDIENTS
2     chicken breast halves, boneless, skinless
2     tablespoons creamy peanut butter
½    cup coconut milk
2     tablespoons soy sauce
1     teaspoon powdered ginger
2     tablespoons lime juice
1     teaspoon coriander powder

METHOD

Preheat the oven to 325 F. Cut the chicken into 1 to 1½ inch cubes and set aside.

In a medium bowl, combine the peanut butter, coconut milk, soy sauce, ginger, lime juice and coriander. Whisk this mixture until smooth. Add the chicken cubes and stir them around until completely covered with the sauce. Place the chicken into a medium baking dish and bake uncovered for 10 to 12 minutes, or until the chicken is completely cooked. Serve over rice.

 

Shrimp and Vegetable Soup

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped
2    cloves garlic, minced
1    teaspoon fennel seeds, mashed
2    cups chopped celery, leaves and all
2    tablespoons tomato paste
1    medium Yukon or white potato, diced to ½ inch
1    jar (8 ounces) clam juice
1    cup dry white table wine
1    can (15 ounces) diced tomatoes with juice
1    tablespoon dried parsley
½   pound fresh or pre-cooked shrimp, cleaned, deveined

METHOD

In a large sauce pan over medium-high heat, add the olive oil and the onion, garlic, fennel seeds and celery. Cook the vegetables, stirring occasionally, until they are softened, about 5 to 6 minutes. Add the tomato paste, stirring it into the vegetables. Add the potato, clam juice, wine, diced tomatoes with juice and the parsley, combining all ingredients.

Lower the heat to medium-low, cover and simmer for 7 to 8 minutes or until the potatoes are tender. Add the shrimp. If using fresh shrimp, cook for 3 to 4 minutes or until the shrimp are all pink. If using pre-cooked shrimp, cook for 2 to 3 minutes. Serve and enjoy.

Adapted from a recipe in Real Simple.