Tag Archives: lunch

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Spicy Lamb Meatballs with Green Goddess Dip

0 comments Appetizers, Dinner, Lunch , ,

Ingredients:

  • 3/4 cup packed fresh flat-leaf parsley leaves
  • 3/4 cup packed fresh basil leaves
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 medium scallions, chopped
  • 2 drained canned anchovy fillets
  • 2 teaspoons kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Canola oil, for greasing baking dish
  • 1/4 cup water
  • 2 Tablespoons harissa (such as Mina)
  • 1/2 cup dry breadcrumbs
  • 1 pound ground lamb
  • 1/2 cup finely chopped fresh cilantro
  • 1/3 cup minced shallot
  • 1 large egg, beaten
  • 2 garlic cloves, finely grated
  • 2 teaspoons Hungarian hot paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel

Instructions:

  1. Process parsley, basil, sour cream, mayonnaise, scallions, and anchovies in a food processor until smooth, about 1 minute. Transfer mixture into a medium bowl; add salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour.

  2. Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with canola oil. Whisk together 1/4 cup water and harissa in a medium bowl. Stir in breadcrumbs; let stand 5 minutes. Add lamb, cilantro, shallot, egg, garlic, paprika, cumin, coriander, fennel, and 2 teaspoons salt; stir well to combine. Shape mixture into 24 meatballs. Arrange meatballs in prepared baking dish so they are touching slightly.

  3. Bake in preheated oven until meatballs are browned and a thermometer inserted in thickest portion of meat registers 160°F, 18 to 20 minutes. Transfer to a serving platter. Serve with dip.

Servings: 6-8

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Chipoltle Lime Chickpea and Avocado Salad

0 comments Dinner, Lunch, Vegetarian , , ,

Here is a great vegetarian salad! Awesome as a main dish. Easy to put together as no cooking is required. This recipe is also great beacuse you can interchange flavors and make it different everytime which as usual I have adjusted to my own taste. I happen to love chickpeas but you can easily interchange the chickpeas for black beans or any other kind of bean you fancy! I am also a huge fan of Mexican Cuisine and this has a really tasty Mexican influence incorporating Queso Fresco, a Mexican curmbling cheese and chipoltle peppers in adobo sauce!

Ingredients:

1 TBSP  Fresh Lime Juice

Canned Chipolte Peppers in Adobo Sauce (use 1 minced pepper per serving)

1 TSP Olive Oil

1 Cup Canned Chickpeas rinsed and drained

1/2 Cup Kumato, Grape or Cherry Tomatoes quartered

1/4 Avocado diced

2 TBSP Cilantro chopped

1 TBSP Red Onion Chopped

1 Cup Mixed Greens

1 OZ Queso Fresco Crumbled

Salt and Pepper to taste

 

Instructions:

Combine lime juice, chipoltle pepper, oil, salt and pepper in a medium bowl. Mix well and then add the chickpeas, tomatoes, avocado, cilantro and onion. Sprinkle Queso Fresco on top and voila!

Enjoy! You will thank me..

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Five-Spice Turkey and Mushrooms

1 comment Dinner, Lunch , , ,

Wow! This one is so yummy. I took it straight from the Essential Weight Watchers Freestyle  Cookbook, and let me tell you; it is definitely essential! Other than doubling up on the original garlic, it is perfect just the way it is. I had never used Chinese 5 spice before and it is my new favorite flavor to cook with.

You can even add some steamed white rice as a side dish but it is just as satisfying without it.  It is an easy, quick and super light meal that can be cooked on Sunday for multiple meals during the week..if it lasts that long!

 

 

 

Ingredients:

Serves 4

4 teaspoons canola oil
1 onion, thinly sliced
2 garlic cloves, crushed or minced ( I used 4 because I love garlic, so feel free to adjust to your liking)
1 pound ground skinless turkey breast
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound cremini mushrooms (baby bella) quartered or sliced
1 zucchini halved lengthwise and then sliced
1 1/2 cups loosely packed pea shoots or watercress
1/3 cup water
2 tablespoons soy sauce
1/4 cup chopped cilantro (optional)

 

 

 

 

Instructions:

Heat 2 teaspoons oil in large skillet over medium high heat.  Add onion and cook, stirring occasionally, until softened about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add turkey, 5 spice powder, salt and pepper. Cook, breaking turkey apart with wooden spoon until no longer pink. Transfer turkey and onion mixture to a medium bowl.

Heat remaining 2 teaspoons of oil in same skillet. Add mushrooms and cook, stirring often, until tender, about 4 minutes. Add zucchini slices and cook, stirring constantly until just crisp-tender, about 2 minutes. Stir in turkey mixture, pea shoots, water and soy sauce; cook, stirring constantly, just until pea shoots are wilted, about 2 minutes.

Divide evenly with or without the rice and sprinkle with the optional cilantro.

Enjoy!

 

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Salsa Guacomole Combo

0 comments Dinner, Lunch, Sides , , , ,

This recipe is so simple, but so delicious and proves again that things don’t have to be complicated to taste good. I love the mixture of the flavors and by not blending them you can really taste all of the different flavors pop individually.
I love Mexican food but tend not to eat so often because its typically heavy, combine this with a homemade quesadilla and you have a light and delicious meal!

Ingredients:

Serves 4

1 whole ripe avocado diced
1 whole ripe red tomato diced (or you can use a mixture of small heirloom tomatoes for a real burst of delicious flavor)
Cilantro (bunch of leaves removed from stems and then chopped)
2 slices red onion chopped
Juice of 1 whole lime
1 jalapeño pepper chopped (optional if you want to add some spice)
Salt and pepper to taste

Instructions:

Mix the avocado, tomato, cilantro, red onion, jalapeño if using, salt and pepper gently together in a bowl. Once mixed squeeze the juice of the lime over the top and gently toss again

Generously spread 1/4 of the mixture on top of your quesadilla and enjoy or use as a salsa dip for chips, either way you will love this!