Recipes Included On This Page Lamb Meatballs with Yogurt Sauce Leek-Tomato Quinoa Lemony Hummus with Crudités Lime Vinaigrette Chips Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Meatballs with Yogurt Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MEATBALLS: 2 1/2 pounds ground lamb 1/3 cup fresh breadcrumbs 1/4 cup fresh mint -- minced 1/4 cup flat-leaf parsley -- minced 3 scallions -- finely chopped 2 garlic cloves -- minced 1 teaspoon cumin 1 teaspoon coriander 1 large egg -- lightly beaten 2 teaspoons coarse salt 1/2 teaspoon black pepper 1 pinch cayenne pepper YOGURT SAUCE: 2 cups plain Greek strained yogurt 1/4 cup fresh mint -- minced 1/2 teaspoon coarse salt 1/4 teaspoon black pepper 1 pinch cayenne pepper -- (optional) 1. Make the yogurt sauce: In a bowl, whisk together the yogurt, mint, salt, black pepper and cayenne. Refrigerate until ready to serve. 2. Make the meatballs: Preheat the oven to 400F. Spray a rimmed baking sheet with nonstick cooking spray (olive oil spray, if you have it). 3. In a large bowl, combine the lamb, breadcrumbs, mint, parsley, scallions, garlic, cumin, coriander, egg, salt, black pepper and cayenne. Roll the meat mixture into balls about 1 inch in diameter. Place on the baking sheet, and bake for about 10 minutes, turning occasionally, until browned and firm. 4. Serve the meatballs hot or at room temperature with the chilled yogurt sauce. Makes 8 servings To make the fresh breadcrumbs for the meatballs, tear a slice of bread into pieces and process in a food processor or blender. Greek strained yogurt is available in the dairy section of most supermarkets. But if you can't find it, use whole-milk yogurt and drain it through a coffee filter or paper towel-lined sieve for about 1 hour. Contributed to the FareShare Gazette by Robin; 18 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 34g Fat (73.8% calories from fat); 25g Protein; 2g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 693mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Leek-Tomato Quinoa Recipe By : Bon Appétit, September 2003, chef Charlie Trotter Serving Size : 5 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups quinoa -- (see Note *) 2 cups water 1/2 teaspoon salt 1 tablespoon butter 2 cups finely chopped leeks [white and pale green parts only] 1/4 cup low-salt broth 3 tablespoons olive oil 2 medium yellow tomatoes -- seeded, chopped 3 tablespoons chopped green onions 3 tablespoons chopped fresh basil 1 tablespoon fresh lemon juice Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.) Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper. Note *: A tiny, bead-shaped, ivory-colored grain available at natural foods stores. Makes about 2 3/4 cups. Bon Appétit, September 2003, chef Charlie Trotter Formatted by Chupa Babi in MC: 10.10.06 Contributed to the FareShare Gazette by Chupa; 13 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 14g Fat (40.0% calories from fat); 8g Protein; 38g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 270mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Lemony Hummus with Crudités Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried chickpeas 8 garlic cloves -- peeled 2 teaspoons salt 1 Strips lemon zest from 1 lemon 1/2 cup fresh lemon juice -- plus 2 tablespoons fresh lemon juice -- (3 to 4 lemons) 1 teaspoon sesame oil 1. Soak the chickpeas in water to cover by 2 inches overnight. 2. Drain the chickpeas and place in a saucepan with water to cover by 1 inch. Add the garlic, salt and lemon zest. Cover and cook at a low boil until the chickpeas are tender, about 1 1/2 hours. 3. Reserving the cooking liquid, drain the chickpeas. In a food processor, combine the chickpeas, lemon juice and sesame oil, and puree, adding as much of the chickpea cooking liquid as necessary to get the desired consistency. Serve at room temperature or chilled. Makes 8 cups Serve the hummus with cut-up vegetables. The flavors of this hummus go particularly nicely with thin slices of fresh fennel, carrot sticks and strips of yellow and red bell peppers. Contributed to the FareShare Gazette by Robin; 15 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (31.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Lime Vinaigrette Chips Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lime juice -- (2 to 3 limes) 3 tablespoons extra-light olive oil 2 teaspoons cayenne pepper sauce 10 low-fat flour tortillas -- (6-7 inches) Salt 1. Preheat the broiler. In a small bowl, combine the lime juice, oil and hot pepper sauce. 2. Arrange as many tortillas as will fit on your broiler rack without overlapping. Brush both sides with some of the lime vinaigrette. Sprinkle the top side with a small pinch of salt. 3. Broil 6 inches from the heat for 2 to 3 minutes per side or until lightly browned and crisp. Drain on paper towels. Makes 10 big chips. The reason for using low-fat tortillas here is that they are sturdier and thicker than regular flour tortillas. (This, by the way, is how, in part, they qualify for the low-fat label.) For the best results, take the tortillas out of the bag, separate them and let them sit out for about 1 hour. If they are too fresh, they won't crisp up as well. Contributed to the FareShare Gazette by Robin; 17 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (2.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit.

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