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How To Prepare
Mix all of the ingredients and spoon into 6 lightly coated (with oil) muffin top pans. With your fingers, spread and pat the chicken mixture to fill the cups evenly. Bake at 350º for 20 minutes until set and lightly browned around the edge
How To Prepare
1. Poke a few holes in the bag of Brussels sprouts and steam in microwave for about 2-2½ minutes, until soft. To cook on cooktop: Add Brussels sprouts to a pot and add a little water. Cover pot and steam until soft, about 5 minutes. Drain and cut each in half.
2. Coat a large nonstick pan with olive oil cooking spray. Heat olive oil in pan. Add Brussels sprouts and garlic. Season with a little pepper and a dash of cayenne, if desired. Saute over medium-high heat. Continue to stir often. Use a spatula to turn over several times. Add balsamic vinegar and continue to cook until blackened.
Makes 4 serving (each serving about ¾ cup)
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How To Prepare
Rub the lamb with olive oil and generously coat with ras el hanout. (If not using the ras el hanout, season generously pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving.
For the Charmoula
Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don’t overblend – it shouldn’t be completely liquified.
Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side.
Ingredients
For the Charmoula
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How To Prepare
Directions:
1
Preheat oven to 450 degrees.
2
Remove shells from shrimp, leaving last segment and tail intact; remove vein.
3
Rinse and dry.
4
In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
5
To the onions add the tomatoes, wine, half the parsley, oregano, and pepper to taste.
6
Reduce heat, cover and simmer for 30 minutes until thickened.
7
Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
8
Pour the rest of the sauce over the shrimp.
9
Bake at 450 degrees for 10-12 minutes or until prawns are pink.
10
Garnish with remaining parsley and serve.
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How To Prepare
Season your roast with pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. (note: I used a 5 quart but you can easily go much smaller. If you are using a small one, cut the roast into two pieces to fit – be aware that you may have to add more liquid to cover it)
Add everything but the parsley to the pot and cover. Cook on high for five hours.
Taste and season with pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.
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How To Prepare
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and sugar free maple syrup. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with pepper.
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How To Prepare
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Add cooked chicken and serve.
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Directions:
n a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
In a large bowl combine beef, egg white, onion mixture, potato flour, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).
Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve with toothpicks if you want to set these out as an appetizer.
This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.
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How To Prepare
In a shallow bowl, mix the flour and pepper. Lightly coat the round steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and syrup.
Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
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Rinse and dry salad leaves and divide among four plates. Add sliced mushrooms, cherry tomatoes, red onion and pepper strips. Spoon equal amounts of shrimp meat on top of salad.
For the vinaigrette, whisk vinegar, lemon juice and mustard together and whisk in olive oil. Or, combine vinegar, lemon juice, mustard and oil in a screw-top jar and shake vigorously. Drizzle over salad.
Serves 4.
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