Tag Archives: low-carb

Eggplant Involtini

Here’s a lighter version of Eggplant Involtini that focuses on the eggplant. Baking instead of frying allows you to skip the salting and draining step, since the eggplant’s excess moisture evaporates in the oven, and it means that the eggplant’s flavor and meaty texture are not obscured by oil and breading. This was sooo good, we can’t wait to make it again!

Swapping the usual ricotta-heavy filling for one that’s boosted with a generous dose of Pecorino Romano means we can use less filling without sacrificing flavor. Lastly, make a simple but complementary tomato sauce in a skillet, add the eggplant bundles to it, and finish it under the broiler, which decreases the number of dishes required—always a plus in our book!

Of course we put our own spin on the dish, first by utilizing the pieces of eggplant cut away before planking them. What a waste it would be to discard all of that—about 3 cups worth! So we cubed those leftover pieces into about a 3/8″ dice and sautéed them in about 3 tablespoons of olive oil until softened before adding the tomatoes to the same skillet.

Now here comes the real twist. We added very thin slices of prosciutto on top of the eggplant slices before spooning on the cheese filling. Of course this step makes it no longer vegetarian, but that extra ingredient added even more depth of flavor. And we served ours with a side of gemelli pasta, which negates the low-carb factor, if you’re not concerned with that aspect.

  • Difficulty: easy
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Ingredients

  • 2 large eggplants (1 1/2 pounds each), peeled
  • 9 Tbsp. vegetable oil, divided
  • Kosher salt and pepper
  • 2 garlic cloves, minced
  • ¼ tsp. dried oregano
  • Pinch red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, hand crushed coarsely in their juices
  • 1 slice hearty white sandwich bread, torn into 1-inch pieces
  • 8 oz. whole-milk ricotta cheese
  • 1 ½ oz. grated Pecorino Romano cheese
  • ¼ cup plus 1 Tbsp. chopped fresh basil
  • 1 Tbsp. lemon juice
  • 4 oz. very thin slices of prosciutto, cut in half crosswise (optional)

Directions

  1. Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12-15 planks). Trim rounded surface from each end piece so it lies flat.
  2. Cut up those leftover rounded pieces into a 3/8″ dice and sauté them in about 3 tablespoons of olive oil in your large skillet until softened, about 5 minutes.
  3. Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip eggplant slices and brush with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over. Heat broiler.
  5. While eggplant planks cook, add remaining 1 tablespoon oil to the diced eggplant in same broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and 1/2 teaspoon salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in hand crushed tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.
  6. Pulse bread in food processor until finely ground, 10 to 15 pulses. Combine bread crumbs, ricotta, 1/2 cup Pecorino, 1/4 cup basil, lemon juice, and 1/2 teaspoon salt in medium bowl.
  7. With widest ends of eggplant slices facing you, place a half slice of prosciutto, if using, on the wide end of each plank. Next, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.
  8. Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes. Sprinkle with remaining 1/4 cup Pecorino and let stand for 5 minutes. Sprinkle with remaining 1 tablespoon basil and serve.

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Adapted from The Complete Vegetarian Cookbook for America’s Test Kitchen

Slow-Cooker Vegetable & Chicken Meatball Soup

Aren’t meatballs fun? There are so many options as far as which ground meat to use: beef, pork, veal (or a combo of all three), turkey, and finally chicken, as in this healthy soup recipe. And size is another matter because you can make mini, medium, large or colossal, and serve them as appetizers, in soups, with pasta, as a side, in casseroles, as sliders on buns, or the ever-popular meatball sandwich… the options are limitless. Below are links to over a dozen more meatball recipes.

Here, we’ll concentrate on soup which we know can require a fair amount of prep in chopping all of the veggies, and with the addition of forming meatballs it’ll take about 30 minutes of your time in total. The slow-cooker does all the rest for the next two and a half hours, so your free to indulge in other pursuits.

However, don’t skip cooking the onions for the meatballs. This step softens the onions so they more easily add their sweet flavor to the meatball mixture. And as always, use homemade chicken stock if at all possible for the most flavor. I really think it would be too bland if you use canned or boxed store-bought broth. A few other changes we made included slightly increasing the amounts of most vegetables.

Plan on feeding 4 as an entrée or 6 as a first course.

Slow-Cooker Vegetable & Chicken Meatball Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. olive oil
  • 1 large yellow onion, chopped 
  • 5 garlic cloves, minced
  • 1 ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 4 cups chicken stock, preferably homemade
  • 2 carrots, chopped
  • 1 large zucchini, chopped
  • 4 oz. green beans, trimmed and cut into 1 1/2-inch pieces
  • 2 celery stalks, thinly sliced
  • 1 14.5 oz. can diced tomatoes
  • 1 lb. ground chicken
  • ⅓ cup panko
  • 2 ½ Tbsp. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh oregano
  • Grated parmesan cheese for garnish, optional

Directions

  1. Heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes.
  2. Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker.
  3. Add the diced tomatoes and stir up the browned bits to the pan to deglaze. Stir the stock, carrots, zucchini, green beans, and celery into the slow cooker.
  4. Add the chicken, panko, 1/2 tablespoon of the parsley, and 1 teaspoon of the oregano to the reserved 1/2 cup onion mixture in the bowl; stir gently with a fork to combine.
  5. Shape the chicken mixture into 18 (1 1/4-inch) meatballs. Carefully submerge the meatballs into the chicken stock mixture in the slow cooker without stirring.
  6. Cover and cook on HIGH until the meatballs are done and the vegetables are tender, about 2 hours and 30 minutes.
  7. Stir in the remaining 2 tablespoons parsley and 1 teaspoon oregano. Ladle the soup into bowls and top some grated cheese, if desired. And if you’re not counting carbs, serve hot crusty bread too.

http://www.lynnandruss.com

Adapted from a recipe found on EatingWell.com

Related Meatball Posts:

Cellentani with Turkey Meatballs and Homemade Tomato Sauce

Sheet-Pan Chicken Meatballs and Charred Broccoli

Meatballs in Almond Sauce

Pork, Veal and Fennel Meatballs

Italian Meatballs with Tomato & White Wine Braise

Ginger-Chicken Meatballs with Chinese Broccoli

Swedish Meatballs

Vietnamese Meatball and Watercress Soup (Canh)

Sweet and Tangy Retro Meatballs

Festoni Con Polpette Di Mamma

Sheet-Pan Meatballs with Red Onions and Artichokes

Cumin Spiced Chicken Meatballs

Lion’s Head Meatballs

Mediterranean-Inspired One Pan Wonder

Treat yourself like company with this Mediterranean-inspired Spice-Rubbed Pork Tenderloin with Fennel, Tomatoes, Artichokes and Olives recipe. In less than an hour, this one pan wonder works well for a weeknight dinner. It’s a mash-up from America’s Test Kitchen and Molly Stevens cookbooks. The revised recipe noted below serves six, but we halved it for just the two of us.

Cooking the tenderloins until buttery-smooth is key, and roasting them atop a bed of vegetables buffers the heat to ensure juicy meat all the way through. Rather than searing the meat, it is rubbed with a spice mixture. The Mediterranean seasoning inspires the selection of vegetables: sweet, delicately flavored fennel, earthy artichoke hearts, and briny olives.

After softening the fennel in the microwave, toss it with the other vegetables and olive oil, and spread the mixture into the roasting pan, placing the tenderloins on top. The vegetables are nearly cooked when the pork was done, so remove the meat, add in juicy halved cherry tomatoes and orange zest, and let the vegetables finish in the oven while the meat rests.

Spice-Rubbed Pork Tenderloin with Fennel, Tomatoes, Artichokes and Olives

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • (12- to 16-oz.) pork tenderloins, trimmed
  • 1 Tbsp. grated orange zest, divided in 3
  • 1 Tbsp. fresh thyme, chopped
  • 1/2 tsp. cumin seed
  • 1/2 tsp. Aleppo pepper flakes
  • Salt and pepper
  • 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick strips
  • 12 oz. frozen artichoke hearts, thawed and patted dry; or 6 oz. jarred packed in brine
  • ½ cup pitted kalamata olives, halved
  • 3 Tbsp. extra-virgin olive oil
  • 18 oz. cherry tomatoes, halved
  • 2 Tbsp. minced fresh parsley

Directions

  1. Adjust oven rack to lower-middle position and heat oven to 450°. Pat pork dry with paper towels.
  2. In a small bowl, combine thyme, 2 teaspoons of the orange zest, cumin, pepper flakes, 3/4 teaspoon salt, and several grinds of black pepper. Combine thoroughly and rub all over both tenderloins.
  3. Combine fennel and 2 tablespoons water in bowl, cover, and microwave until softened, about 5 minutes; drain well. Toss drained fennel, artichokes, olives, and oil together in bowl and season with salt and pepper.
  4. Spread vegetables into 16 by 12-inch roasting pan and lay pork on top. Roast until pork registers 140 to 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
  5. Remove pan from oven. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.
  6. Meanwhile, stir cherry tomatoes and remaining teaspoon orange zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes more.
  7. Remove pan from oven. Stir parsley into roasted vegetables. Slice pork into ½-inch-thick slices and serve with vegetables.

http://www.lynnandruss.com

Dak Naengchae

If you’re not fluent in Korean, the title translates to “Korean Chicken Salad (with Pine Nuts). And best news of all, it uses a supermarket precooked rotisserie chicken (at least my version). Other than a bit of chopping and measuring, you only have to use the stovetop to blanch the beans for a few minutes. I’ll toast to that!

Light, creamy, nutty,
and tangy

This Korean chicken salad is made with a traditional pine nut dressing—no mayonnaise. It is light, creamy, nutty, and tangy, and certainly a healthier option for you. Always toast the nuts lightly to bring out the flavor, and then either finely chop or, as in this recipe, grind them in a blender. The gochujang and mustard add robust flavors, while the acidity from lemon juice ties everything together, brightening the taste of the dressing.

A handheld mandoline makes quick work of shredding the
cucumber and cabbage into uniform-sized slices.

The original recipe indicates adding yellow mustard, but I went ahead and used Dijon. Other variations incorporate hot mustard, so it’s up to you which way to go. The Hubs thinks mixing Coleman’s brand hot mustard powder with vinegar would make a good acidic choice.

Korean Chicken Salad with Pine Nuts

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 8 oz. green beans, trimmed
  • 1/2 cup + 4 Tbsp. pine nuts, divided
  • 1/4 water
  • 2 Tbsp. yellow mustard
  • 1 Tbsp. gochujang
  • 2 Tbsp. lemon juice
  • 1 1/2 tsp. kosher salt, divided
  • 3 cups cooked chicken, shredded from a rotisserie chicken
  • 3 cups red cabbage, shredded
  • 1 cup cherry tomatoes
  • 1/2 English cucumber, halved lengthwise, thinly sliced crosswise
  • 2 scallions, thinly sliced on a diagonal

Directions

  1. Cook the green beans in a medium sauce pan of boiling salted water until bright green and crisp tender, about 3 minutes.
  2. Drain, then chill in a bowl of ice water for 1 minute. Drain, then pat dry, cut in half and set aside.
  3. Meanwhile, in a dry skillet, toast the pine nuts over medium heat for a couple of minutes, stirring occasionally until lightly browned. Let cool.
  4. In a blender, process 1/2 cup plus 1 tablespoon of the toasted pine nuts to a coarse paste, scraping sides as needed, about 20 seconds.
  5. Add water, mustard, gochujang, lemon juice and 3/4 teaspoon salt. Blend until smooth and pourable, about 30 seconds.
  6. In a medium bowl, toss together shredded cabbage, green beans, cherry tomatoes, cucumber slices, the remaining dressing and 3/4 teaspoon salt.
  7. Transfer the vegetables to a serving platter, spoon the chicken over the center and sprinkle with the remaining pine nuts and scallion slices.

http://www.lynnandruss.com

Recipe compliments of Milk Streets “Tuesday Nights” series

Honey-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad

Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.

Our turkey cutlets were obtained at Zook’s Meats in the Newtown Farmer’s Market. Inquiring at their meat counter if they had any turkey cutlets, the woman showed Russ a fresh boneless, skinless breast and suggested she could cut it down for us however we wanted. And she did just that at no extra cost.

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Each cutlet was placed between saran wrap and pounded thin.

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Once the cutlets were pounded, I realized they were too big and cut them in half.

I did still pound them down to about an 1/8″ thick. Then they were so large I cut each of three cutlets in half, producing six total. Unfortunately, I also had to make 50% more of the mustard marinade because the original amount only covered 4 pieces. We had enough tarragon growing in our herb garden so it was no bother to go out and cut some more.

To plate, we arranged a larger bed of the salad before placing the turkey cutlet on top. After which we crowned the meat with a smaller helping of salad. I knew I was going to like this dish based on the ingredients, but I wasn’t prepared for how much I did actually like it!

We had three cutlets left over, so the following evening (our usual leftovers night) I made more of the same arugula salad (love the peppery bite), slightly reheated the meat, and we had an instant dinner.

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Ingredients are prepped to make the salad.

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A mustard vinaigrette consists of whole-grain mustard, olive oil, honey, lemon juice, and tarragon.

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After dredging through flour, each cutlet is then washed in the mustard vinaigrette.

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The cutlets are browned for a few minutes on each side in a hot skillet.

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We plated ours with the salad on top and bottom of the meat.

Honey-Mustard Turkey Cutlets with Arugula, Carrot and Celery Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 4 Tbs. extra-virgin olive oil
  • 1/4 cup whole-grain mustard
  • 1 Tbs. honey
  • 3 Tbs. fresh lemon juice
  • 1 Tbs. finely chopped fresh tarragon
  • 4 6-oz. turkey cutlets, pounded to 1/8 inch thick
  • 2 Tbs. canola oil; more as needed
  • 1/4 tsp. ground cumin
  • 2 oz. baby arugula (2 packed cups)
  • 2 medium celery ribs, trimmed and sliced 1/8 inch thick on the diagonal
  • 1 medium carrot, thinly shaved with a vegetable peeler

Directions

  1. Combine the flour, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. In another shallow bowl, whisk 2 Tbs. of the olive oil, the mustard, honey, 2 Tbs. of the lemon juice, and 2 tsp. of the tarragon.
  2. Dredge each turkey cutlet in the flour mixture and then the mustard mixture. Transfer to a wax-paper- or parchment-lined baking sheet or tray.
  3. Heat 1 Tbs. of the canola oil in a 12-inch nonstick skillet over medium heat until shimmering hot. Add two cutlets and cook, flipping once, until golden brown and just cooked through, 5 to 6 minutes total.
  4. Transfer to a clean plate and tent with foil to keep warm. Wipe out the skillet and repeat with the remaining 1 Tbs. canola oil and the remaining cutlets.
  5. Whisk the remaining 2 Tbs. olive oil, 1 Tbs. lemon juice, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. In a large bowl, combine the arugula, celery, and carrots; toss with enough of the dressing to lightly coat.
  6. Serve the cutlets topped with the salad, sprinkled with the remaining tarragon, and drizzled with any remaining dressing.

http://www.lynnandruss.com

Recipe by Ronne Day from Fine Cooking

Moroccan Cod Tagine for Two

The bright colors and flavors literally pop off the plate in this lovely, healthy fish tagine. And with a few tweaks, we bolstered that brightness by doubling the amount of carrots and green olives. Pairing it with a side of tricolored couscous to help soak up the luscious sauce didn’t harm the color palette either!

For a bright, flavorful fish tagine, start by salting chunks of cod to season the flesh and help it retain moisture. Coat the fish in chermoula, a flavorful herb-spice paste of cilantro, garlic, cumin, paprika, cayenne, lemon juice, and olive oil, just before cooking to season its exterior.

Softening bell pepper, onion, and carrot before adding the tomatoes and fish ensures that the vegetables will be soft and tender by the time the fish has cooked through. Preserved lemon and olives add acidity, complexity, and salty punch to the broth. To produce moist, flaky cod, turn off the heat once the broth is bubbling at the bottom of the pot and allow the fish to cook in the residual heat.

You can substitute red snapper or haddock for the cod as long as the fillets are 1 to 1½ inches thick. Picholine or Cerignola olives work well in this recipe. Serve this dish with flatbread, couscous, or rice.

Moroccan Cod Tagine for Two

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 12 ounces skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces
  • ½ teaspoon table salt, divided
  • ¼ cup fresh cilantro leaves, plus 2 tablespoons chopped
  • 2 garlic cloves, peeled
  • ¾ teaspoon ground cumin
  • ¾ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • 2 teaspoons lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ onion, sliced through root end ¼ inch thick
  • ½ green bell pepper, cut into ¼-inch strips
  • 1 small carrot, peeled and sliced on bias
  • ¼ inch thick¾ cup canned diced tomatoes
  • 3 tablespoons pitted green olives, quartered lengthwise
  • 1 tablespoon finely chopped preserved lemon

Directions

  1. Place cod in bowl and toss with ¼ teaspoon salt. Set aside.
  2. Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 1½ tablespoons oil. Set aside.
  3. Heat remaining 1½ tablespoons oil in large saucepan over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of saucepan.
  4. Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove saucepan from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.

http://www.lynnandruss.com

Adapted from a recipe by Cook’s Illustrated

Flank Steak with Salsa Verde Salad

This summery dinner salad is perfect for the dog days of August. While the list of ingredients may seem a bit lengthy, the salsa verde made with scallions, mint, cilantro (or parsley), capers and garlic becomes the marinade for both the steak and the dressing for the greens. A win-win in my book. If you’re following a low-carb diet, this baby is for you.

This meal was one of our Cape Cod vacation dinners for the two of us. (So yes, we had leftovers, yeah!) The NYTimes recipe originally called for skirt steak, but the local grocery store wasn’t carrying any—instead they had some beautiful flank steaks, a perfect substitute.

We also took it upon ourselves to grill the romaine quarters, even though the original recipe didn’t include this step. Slightly charring the romaine, which was brushed all over with olive oil, added an inviting addition to the flavor profile. And what the heck, the grill was still hot and the meat had to rest, after all…

And because when you are in vacation mode and need to adapt without fuss, we used cilantro in place of parsley, because, well, that’s what we had on hand and didn’t feel like making an extra trip to the supermarket. Some folks can’t stomach cilantro, so parsley is your best alternative. We happen to love the herb.

Flank Steak with Salsa Verde Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 pounds flank steak
  • 1/2 cup extra-virgin olive oil, plus more for romaine
  • 1/4 cup red-wine vinegar
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons capers, drained and roughly chopped
  • 1 tablespoon minced garlic (about 2 large cloves)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons chopped fresh cilantro (or parsley)
  • 2 tablespoons chopped fresh mint
  • 1/4 cup toasted pine nuts
  • 2 romaine hearts
  • 1/2 cup crumbled feta cheese

Directions

  1. If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish such as glass. Transfer steak(s) to dish.
  2. In a large glass measuring cup, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of dressing over the steak and turn to coat both sides.
  3. Add the cilantro (or parsley) and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate for at least 3o minutes and up to 24 hours. (If marinating overnight, cover and refrigerate the reserved dressing.)
  4. In a small sauté pan over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
  5. Set the grill to medium-high heat. Pat the steaks dry with a paper towel and grill 3 to 5 minutes on each side for medium-rare, 125°. Check with an instant read thermometer.
  6. Transfer tp a plate, sprinkle with salt, and allow to rest for 10 minutes.
  7. Meanwhile, cut the romaine hearts into quarters. Brush all over with olive oil and sprinkle lightly with kosher salt. Grill for a total of 5 minutes, turning once to char both sides lightly.
  8. Arrange romaine in one layer on a large platter, leaving room in the middle for the steaks.
  9. Slice the steak into 3″ pieces, then slice against the grain to cut the steak into wide strips. Place in center of platter pouring any accumulated juices over the meat.
  10. Sprinkle feta, pine nuts and remaining 1 tablespoon of mint over the romaine.
  11. Arrange the sliced steak on the platter, drizzle with reserved dressing over steak and lettuce. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Lidey Heuck from the NYTimes

Simple Veal Chops Extraordinaire!

Veal chops are a rarity in our house, typically due to the high cost. I picked these up by mistake a while back, (I meant to get pork chops, go figure!) and put them in the freezer until such time we felt like treating ourselves. (Like every day since the lockdown went into effect.)

So on a recent Friday night—when in the good ol’ days we use to dine out—those veal chops came to mind as an “aha” moment. Grilled Veal Chops with Rosemary with Green Beans and Blistered Tomatoes, can’t even tell you how good this combo was; you’ll have to make them yourself.

While this dinner is meant for 6 people, with only two veal chops on hand, we cut the marinade recipe in half and bathed them in it for one hour (you can do up to 4 hours). The grilling was super quick; about 3 minutes per side because the thickness was less than 3/4″.

With little to do, you’ll have more time to enjoy company. In fact, the green bean side dish (absolutely divine BTW) can be made ahead and served at room temperature. Get the chops marinating before guests arrive, and all you’ll have to do is toss them on the grill for a few minutes when ready to eat. Dinner done.

Grilled Veal Chops with Rosemary

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 Tbsp. chopped fresh rosemary or 2 teaspoons dried
  • 2 large garlic cloves, pressed, or 1 Tbsp. roasted garlic paste
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 6 8-oz. veal rib chops (3/4 to 1 inch thick)

Directions

  1. Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  2. Prepare barbecue (medium-high heat) or preheat broiler.
  3. Remove veal from marinade, shaking off excess. Season veal with salt and pepper.
  4. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

http://www.lynnandruss.com

Green Beans and Blistered Tomatoes

Super easy to make and delicious served at room temperature, these green beans pack a ton of savory, spicy flavor. Next time however, we will reduce the “remaining 3 Tbs of coconut oil” by half.

Green Beans and Blistered Tomatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1-1/2 cups cherry tomatoes
  • 1/4 cup coconut oil, melted
  • Kosher salt and freshly ground black pepper
  • 1 tsp. crushed red pepper flakes
  • 3 medium cloves garlic, sliced
  • 1-1/2 lb. green beans, trimmed and cut into 21/2-inch pieces
  • 3 Tbs. soy sauce

Directions

  1. Position a rack in the center of the oven, and heat the oven to 400°F.
  2. On a small rimmed baking sheet, toss the tomatoes with 1 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. black pepper. Bake until the skins crack, about 15 minutes. Set aside.
  3. Heat the remaining 3 Tbs. oil in a large, deep skillet over medium heat until shimmering. Add the pepper flakes and stir. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Reduce the heat to medium low. Add the green beans and soy sauce. Stir to coat the beans, cover, and cook for 5 minutes.
  5. Uncover and gently stir in the tomatoes. Cook until the beans are crisp-tender, about 5 minutes. Season to taste with salt and black pepper.
  6. Serve warm or at room temperature.

http://www.lynnandruss.com

Side dish recipe found on Fine Cooking by Samantha Fore

Purple Tex-Mex Slaw

This isn’t your grandma’s coleslaw by any stretch. We’ve taken the idea of slaw and turned it on its “head” to perk up your tastebuds and shout “look at me!” It contains both chipotle powder and a jalapeño, but if you think that might be going too far out on a limb for some of your guests, just scale them back a touch, or use one or the other.

We enjoyed it here with steak fajita quesadillas, and the next day with BBQ’d baby back ribs.

Please don’t use bottled lime juice. Just don’t. The fresh ingredients in this recipe are really what makes it so special. Bottled lime juice will not give it the same fresh, tangy taste. On that note however, we decided next time to scale back on the amount of lime zest, and zest only one of them, but use the juice from both.

A large mandoline is worth its weight in gold when cutting the cabbage and onion into sliver-thin slices. When it comes to the amount of mayo, I suggest starting with a half-cup’s worth and increasing the amount to suit your personal preference.

So next time you’re asked to bring a side dish to a BBQ or potluck, this just might be your ticket in…

Purple Tex-Mex Slaw

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 limes, zested then juiced
  • 1/2 large red onion, thinly sliced
  • 1 1/2 tsp sea salt
  • 1 small head purple cabbage, thinly sliced
  • 1 large carrot, peeled and shredded on a box grater
  • 1 bunch cilantro, rinsed and finely chopped (about 3/4 cup)
  • 1 small jalapeño, deveined and finely minced
  • 1/2 to 3/4 cup mayo, more or less for taste
  • 1/2 tsp cumin powder
  • 1/4 tsp chipotle powder

Directions

  1. Combine sliced onion, salt and lime juice in a glass bowl and marinate 20 minutes.
  2. In another large mixing bowl, combine cabbage through seasonings.
  3. Either using your hands or a rubber spatula, and the mixture until well combined.
  4. Cover and refrigerate for at least 30 minutes before serving.
  5. This coleslaw is best after a few hours so that the flavors meld. And, if you have the time, it’s even better the next day, so by all means, make it a day ahead!

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