Monday, April 24, 2006

Italian Stuffed Turkey Burger

Italian Stuffed Turkey Burger

  • 1-1/4 lb ground turkey
  • 1/4 c. freshly grated parmesan
  • 3 Tbls. chopped fresh basil
  • 2 Tbls. chopped fresh parsley
  • 2 Tbls. chopped oregano
  • 1 large egg, lightly beaten
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. mozzarella, cut into 4 equal pieces
  • 2 plum tomatoes, diced
  • 2 Tbls. chopped fresh basil
  • 1 Tbls. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • salt & pepper
For the burgers: combine turkey, parmesan, basil, parsley, oregano, egg, salt and pepper in a large bowl and mix gently with clean hands. Divide into 4 patties.

Press a piece of mozzarella into the center of each patty and shape meat around it. Each patty should be 3-1/2 to 4 inches in diameter.

For the topping: combine tomato, basil, oil and vinegar in a small bowl. Season with salt & pepper.

Heat broiler or grilll to medium-high heat. Brush grill with oil. Cook burgers to desired doneness, about 5 minutes per side for medium. The meat closest to the mozzarella will appear pink but will be cooked through. Serve hot with topping.

Per Serving:
Cal. 370; fat 23g; protein 39g; fiber 1g; net carbs 2g

Lion's Head Meatballs

Lion's Head Meatballs
  • 2 lbs. ground pork
  • 4 scallions, thinly sliced
  • 2 Tbsl. rice wine or dry sherry
  • 2 Tbls. granular sugar substitute
  • 1 Tbls. reduced-sodium soy sauce
  • 1 Tbls. minced fresh ginger
  • 1 Tbls. dark sesame oil
  • 2 tsp. salt
  • 1/2 tsp. white pepper
  • 2 Tbls. canola oil
  • 1 large napa cabbage, leaves separated and cut into 5-inch lengths
  • 2 cups lower sodium chicken broth
Combine first 9 ingredients in a mixing bowl. Shape into 8 slightly flattened meatballs.

Heat canola oil in a large skillet over medium heat and cook meatballs in batches, until golden brown, 4 to 6 minutes per side.

Place cabbage in a large saucepan or Dutch oven. Arrange meatballs on top and add chicken broth. Bring to a boil; reduce heat to medium. Cover partially and simmer for 40 minutes, turning meatballs once halfway through. Serve meatballs and cabbage hot, with cooking liquid.

Per Serving:
Cal. 750; fat 59g; protein 44g; carb. 8g; net carbs 5

Friday, April 21, 2006

Seared Scallops with White Wine Sauce

Seared Scallops with White Wine Sauce

  • 1 Tbls. olive oil, divided
  • 2 leeks, sliced thin, white parts only
  • 2 cloves garlic, pressed
  • 1 lb. scallops
  • 1 Tbls. flour, for dusting
  • salt & pepper to taste
  • 1/3 c. dry white wine
  • 1 Tbls. butter
  • 1/4 c. half & half
In a skillet, heat half the olive oil over medium-high heat. Add the leek and garlic and cook until translucent, about 5 minutes. Remove from the pan.

Dust the scallops with the flour (I throw them all in a ziplock and shake them), salt & pepper them to taste. Heat remaining oil in the skillet and cook until nicely browned, about 3 minutes each side. Remove scallops and place with garlic and leeks, and turn up the heat on the pan. Add the wine to the skillet and stir up to get all the bits browned on the bottom. Cook for just a minute to allow the liquid to reduce slightly. Add the butter to the sauce and finally the half & half (I used 1% milk). Reduce the heat and allow to thicken, but do not boil (the sauce will break). Simmer. Add the scallops & leek mixture back into the pan & serve.

Per Serving:
255 cal.; 9g fat; 20g protein; 12g carb; 2g fiber; 51mg cholesterol; 228 sodium

London Broil au jus

London Broil au jus

  • 4 (6 to 8 oz.) boneless sirloin steaks, about 1-inch thick
  • 1 garlic clove, peeled and sliced in half lengthwise
  • salt & pepper
  • 1 tbls. extra virgin olive oil
  • 1-1/4 Tbls. unsalted butter, divided
  • 1 Tbls. sliced shallot
  • 1/2 c. lower sodium beef broth
  • 1-1/2 tsp. chopped fresh thyme
Position oven rack 6-8 inches from broiler. Heat broiler. Pat steaks dry with paper towel and rub well on both sides with cut sides of garlic clove. Discard garlic.

Season both sides with salt and pepper and place in large cast-iron or ovenproof skillet. Drizzle oil over steaks, turning so that both sides are covered with oil.

Broil for 5 minutes, turn and broil an addition 4 - 5 minutes for medium-rare. Remove from oven and transfer steaks to a cutting board, leaving juices in skillet.

Place skillet on stovetop over medium-low heat; add 1/4 Tbls of the butter and shallot and cook until transparent, about 2 minutes. Add broth, increase heat to high and cook until sauce is thickened, about 2 minutes. Whisk in remaining tablespoon of butter and thyme. Slice steaks, spoon sauce over the top and serve.

This was wonderful. I made it first with top sirloin, but actually liked it better with the london broil because the slices were nice & big! This was so good, even my very finicky mom ate it, asked for the recipe and made it when she went home!

Per Serving:
Cal. 420; fat 24g; protein 47g; carb. 1g

Crispy wings with peanut dipping sauce

Crispy Wings with Peanut Dipping Sauce

  • 4 lbs chicken wings (split apart, preferably)
  • salt & pepper
  • 1 Tbls. canola oil, plus more for pan
  • 2 tsp dark sesame oil
  • 1 scallion, thinly sliced
  • 3 limes, cut into wedges
  • 1/3 c. creamy natural peanut butter
  • 1/4 c. unsweetened coconut milk
  • 4 tsp lime juice
  • 4 tsp reduced sodium soy sauce
  • 1 Tbls. minced fresh ginger
For the wings: heat oven to 400°F. Lightly oil a baking pan.

Rinse chicken and pat dry with paper towels. Season well with salt & pepper. Heat canola oil in a skillet over medium-high heat. Brown wings in batches, 3 to 5 minutes per side. Place browned wings in a single layer on baking sheet, brush with sesame oil and bake for 8 t 10 minutes.

For the sauce: Puree' peanut butter, coconut milk, lime juice, soy sauce and ginger in a food processor or blender.

Garnish wings with scallions and serve with peanut sauce and lime wedges.

Per serving:
Cal. 760; fat 37g; protein 89g; carb. 7; fiber 2

These were EXCELLENT! I even used chunky peanut butter and it was awesome. We'd never had anything like this, but it was really good.