Here's what's on the menu for this week :)
The garlic pasta with squash and veggie patty is an old favorite, the salmon patties with creamed brussels sprouts is a new adventure.
Friday, March 25, 2016
Meals for this week
Here's what's on the menu for this week :)
The garlic pasta with squash and veggie patty is an old favorite, the salmon patties with creamed brussels sprouts is a new adventure.
So Easy Salmon Patties
From: http://www.food.com/recipe/so-easy-salmon-patties-433523
This makes 4 patties, and these freeze pretty well.
This makes 4 patties, and these freeze pretty well.
Ingredients
- 12 ounces skinless boneless salmon ( sold in 6 oz cans or packets)
- 1/2 medium onion, chopped
- 1/2 cup breadcrumbs, seasoned or 1/2 cup breadcrumbs, plain
- 1/4 cup chopped parsley (optional)
- 2 eggs, beaten
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- salt
- pepper
Directions
- Saute onions in 1 TBS olive oil until cooked through but not brown.
- Drain liquid from the salmon.
- Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
- Form mixture into patties.
- Melt butter and oil in a pan.
- Brown salmon patties on both sides (about 4-5 minutes per side).
- Place cooked patties on a paper towel to absorb excess oil.
Spicy Garlic Noodles
From How It All Vegan by Tanya Barnard and Sarah Kramer (p. 83, doubled)
6 cloves fresh garlic, crushed and diced finely
3 Tbsp olive oil
1/2 c water
2 Tbsp Braggs or soy sauce
1 t paprika
1/2 t basil
1/2 t thyme
1/2 t black pepper
1/2 t salt
dash of cayenne if you like
Saute the garlic in oil 2-3 minutes until fragrant and translucent. Then add all other ingredients and turn up the heat to bring to a simmer. Cook at a low simmer, stirring often, for 5-10 minutes or until it thickens nicely. Toss with noodles or pasta of your choice.
We enjoy this regularly with steamed or sauteed zucchini mixed in, and a microwaved Morning Star Tomato Basil veggie burger.
6 cloves fresh garlic, crushed and diced finely
3 Tbsp olive oil
1/2 c water
2 Tbsp Braggs or soy sauce
1 t paprika
1/2 t basil
1/2 t thyme
1/2 t black pepper
1/2 t salt
dash of cayenne if you like
Saute the garlic in oil 2-3 minutes until fragrant and translucent. Then add all other ingredients and turn up the heat to bring to a simmer. Cook at a low simmer, stirring often, for 5-10 minutes or until it thickens nicely. Toss with noodles or pasta of your choice.
We enjoy this regularly with steamed or sauteed zucchini mixed in, and a microwaved Morning Star Tomato Basil veggie burger.
Creamed Brussels Sprouts
Adapted from a card at Publix
Ingredients:
1 lb Brussels sprouts
1/2 onion, finely chopped (or 3 oz shallots)
4 slices bacon, chopped
1/2 c alfredo sauce
1/2 c shredded cheese
salt, pepper, dried thyme to taste
1. Remove ends from sprouts, cut in half, then slice
2. Cook bacon in a large saucepan on medium heat until browned and crispy, then remove and set aside.
3. Cook onion and brussels sprouts in the bacon fat until sprouts are tender.
4. Stir in alfredo sauce, bacon, cheese, and seasonings, mix well and cook until cheese has melted.
Ingredients:
1 lb Brussels sprouts
1/2 onion, finely chopped (or 3 oz shallots)
4 slices bacon, chopped
1/2 c alfredo sauce
1/2 c shredded cheese
salt, pepper, dried thyme to taste
1. Remove ends from sprouts, cut in half, then slice
2. Cook bacon in a large saucepan on medium heat until browned and crispy, then remove and set aside.
3. Cook onion and brussels sprouts in the bacon fat until sprouts are tender.
4. Stir in alfredo sauce, bacon, cheese, and seasonings, mix well and cook until cheese has melted.
Taco Salad
From: http://www.eatingwell.com/recipes/taco_salad.html
From EatingWell: June/July 2006, EatingWell Serves Two
A super tasty and well rounded meal!A mix of sour cream and salsa makes a great salad dressing.
From EatingWell: June/July 2006, EatingWell Serves Two
A super tasty and well rounded meal!A mix of sour cream and salsa makes a great salad dressing.
Ingredients
- 1/2 cup prepared salsa
- 1/4 cup sour cream
- 1 teaspoon oil
- 1 medium onion, chopped finely
- 3 cloves garlic, minced
- 1 pound ground meat
- 2 roma tomatoes, diced
- 1 14-ounce can Black or kidney beans, rinsed
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 cup chopped fresh cilantro
- 8 cups chopped romaine lettuce, or combo romaine and spinach
- 1/2 cup shredded sharp Cheddar cheese (optional)
Preparation
- Combine salsa and sour cream in a small bowl.
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add meat, salt to taste, and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes.
- Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
- Serve with remaining salsa sour cream mixture as salad dressing, or add to lettuce and toss to coat.
- To serve, divide the lettuce among 4 plates, top with the meat mixture and sprinkle with cheese if using.
Nutrition
Per serving : 447 Calories; 19 g Fat; 8 g Sat; 5 g Mono; 108 mg Cholesterol; 27 g Carbohydrates; 42 g Protein; 10 g Fiber; 629 mg Sodium; 1126 mg PotassiumSunday, March 20, 2016
Lomo Saltado
From: http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/
Haven't made this one yet but I want to try!
Ingredients
1 lb sirloin steak cut in thin slices
Salt and pepper for the meat
3 tablespoons vegetable oil
1 small red onion cut in thick slices
3 plum tomatoes cut in thick slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
⅓ cup beef stock
2 teaspoons cumin
salt and pepper for the cooked meal, before cilantro and fries
½ cup fresh cilantro, coarsely chopped
2 green onions sliced, tip to tail [minus the root]
2 cups french fries, freshly fried
½ head Iceberg Lettuce, washed, torn and dried
1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein]
½ cup mayonnaise
¼ lemon, juiced
½ head of cilantro leaves
¼ tsp salt
Instructions
To make french fries, peel and cut russet potatoes. Soak them in water for as long as you can. I soaked mine for a couple of hours. This takes the starch out and allows them to be crispier. Drain, dry and fry.
Season the beef with salt and pepper. Add soy sauce, vinegar, beef stock and cumin in a bowl together. Put a pan over very high heat. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape. Stir in soy sauce mixture. Add salt and pepper to taste. Turn off the heat, toss with french fries. Add chopped cilantro, green onion and serve with brown rice and aji sauce
To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.
Haven't made this one yet but I want to try!
Ingredients
1 lb sirloin steak cut in thin slices
Salt and pepper for the meat
3 tablespoons vegetable oil
1 small red onion cut in thick slices
3 plum tomatoes cut in thick slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
⅓ cup beef stock
2 teaspoons cumin
salt and pepper for the cooked meal, before cilantro and fries
½ cup fresh cilantro, coarsely chopped
2 green onions sliced, tip to tail [minus the root]
2 cups french fries, freshly fried
½ head Iceberg Lettuce, washed, torn and dried
1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein]
½ cup mayonnaise
¼ lemon, juiced
½ head of cilantro leaves
¼ tsp salt
Instructions
To make french fries, peel and cut russet potatoes. Soak them in water for as long as you can. I soaked mine for a couple of hours. This takes the starch out and allows them to be crispier. Drain, dry and fry.
Season the beef with salt and pepper. Add soy sauce, vinegar, beef stock and cumin in a bowl together. Put a pan over very high heat. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape. Stir in soy sauce mixture. Add salt and pepper to taste. Turn off the heat, toss with french fries. Add chopped cilantro, green onion and serve with brown rice and aji sauce
To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.
Ingredients
1 lb sirloin steak cut in thin slices
Salt and pepper for the meat
Pepper
3 tablespoons vegetable oil
1 small red onion cut in thick slices
3 plum tomatoes cut in thick slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
⅓ cup beef stock
2 teaspoons cumin
salt and pepper for the cooked meal, before cilantro and fries
½ cup fresh cilantro, coarsely chopped
2 green onions sliced, tip to tail [minus the root]
2 cups french fries, freshly fried
½ head Iceberg Lettuce, washed, torn and dried
1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein]
½ cup mayonnaise
¼ lemon, juiced
½ head of cilantro leaves
¼ tsp salt
Instructions
To make french fries, peel and cut russet potatoes.
Soak them in water for as long as you can. I soaked mine for a
couple of hours.
This takes the starch out and allows them to be crispier. Drain, dry
and fry.
Season the beef with salt and pepper.
Add soy sauce, vinegar, beef stock and cumin in a bowl together.
Put a pan over very high heat.
Add oil and on very high heat cook half the meat, brown on one side,
flip over and cook for an additional 2 minutes.
Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes.
Add the tomatoes and cook for just a minute. The tomatoes should
hold their shape.
Stir in soy sauce mixture.
Add salt and pepper to taste
Turn off the heat, toss with french fries
Add chopped cilantro, green onion and serve with brown rice and aji
sauce
To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise,
lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food
processor and combine until completely smooth. Let sit for a few hours
in the fridge if you can. The sauce will begin to separate after a few
days, so don't make too much at once
Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/
Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/
Ingredients
1 lb sirloin steak cut in thin slices
Salt and pepper for the meat
Pepper
3 tablespoons vegetable oil
1 small red onion cut in thick slices
3 plum tomatoes cut in thick slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
⅓ cup beef stock
2 teaspoons cumin
salt and pepper for the cooked meal, before cilantro and fries
½ cup fresh cilantro, coarsely chopped
2 green onions sliced, tip to tail [minus the root]
2 cups french fries, freshly fried
½ head Iceberg Lettuce, washed, torn and dried
1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein]
½ cup mayonnaise
¼ lemon, juiced
½ head of cilantro leaves
¼ tsp salt
Instructions
To make french fries, peel and cut russet potatoes.
Soak them in water for as long as you can. I soaked mine for a
couple of hours.
This takes the starch out and allows them to be crispier. Drain, dry
and fry.
Season the beef with salt and pepper.
Add soy sauce, vinegar, beef stock and cumin in a bowl together.
Put a pan over very high heat.
Add oil and on very high heat cook half the meat, brown on one side,
flip over and cook for an additional 2 minutes.
Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes.
Add the tomatoes and cook for just a minute. The tomatoes should
hold their shape.
Stir in soy sauce mixture.
Add salt and pepper to taste
Turn off the heat, toss with french fries
Add chopped cilantro, green onion and serve with brown rice and aji
sauce
To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise,
lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food
processor and combine until completely smooth. Let sit for a few hours
in the fridge if you can. The sauce will begin to separate after a few
days, so don't make too much at once.
Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/
Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/
Ingredients
1 lb sirloin steak cut in thin slices
Salt and pepper for the meat
Pepper
3 tablespoons vegetable oil
1 small red onion cut in thick slices
3 plum tomatoes cut in thick slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
⅓ cup beef stock
2 teaspoons cumin
salt and pepper for the cooked meal, before cilantro and fries
½ cup fresh cilantro, coarsely chopped
2 green onions sliced, tip to tail [minus the root]
2 cups french fries, freshly fried
½ head Iceberg Lettuce, washed, torn and dried
1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein]
½ cup mayonnaise
¼ lemon, juiced
½ head of cilantro leaves
¼ tsp salt
Instructions
To make french fries, peel and cut russet potatoes.
Soak them in water for as long as you can. I soaked mine for a
couple of hours.
This takes the starch out and allows them to be crispier. Drain, dry
and fry.
Season the beef with salt and pepper.
Add soy sauce, vinegar, beef stock and cumin in a bowl together.
Put a pan over very high heat.
Add oil and on very high heat cook half the meat, brown on one side,
flip over and cook for an additional 2 minutes.
Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes.
Add the tomatoes and cook for just a minute. The tomatoes should
hold their shape.
Stir in soy sauce mixture.
Add salt and pepper to taste
Turn off the heat, toss with french fries
Add chopped cilantro, green onion and serve with brown rice and aji
sauce
To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise,
lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food
processor and combine until completely smooth. Let sit for a few hours
in the fridge if you can. The sauce will begin to separate after a few
days, so don't make too much at once.
Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/
Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/
Slow Cooker Hawaiian Pork Chops
From: http://lecremedelacrumb.com/2016/02/slow-cooker-hawaiian-pork-chops.html#more-13050
Ingredients
- 2 pounds pork chops (see note)
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup ketchup
- 1 15-ounce can pineapple slices (including the liquid), divided.
- 3 tablespoons rice vinegar
- 2 teaspoon minced garlic
- ½ cup cold water + 3 tablespoons corn starch
- cooked rice and chopped cilantro for serving
Instructions
- Whisk together the soy sauce, brown sugar, ketchup, the liquid from the can of pineapple slices (save the pineapple, you'll use it in step 2), rice vinegar, and minced garlic. Whisk together the cold water and corn starch til dissolved. Stir into the sauce mixture.
- Lightly grease your slow cooker. Pour half of the sauce mixture into the slow cooker. Place pork chops in the slow cooker along with the pineapple slices. Pour the remaining sauce over the top. Cover and cook on high for 3-4 hours or on low 6 hours.
- Serve pork chops over rice and garnish with chopped cilantro.
I used 6 thin pork chops. You'll want at least one per person, depending on appetite & size.
Koobideh Kabob
From: http://persianmama.com/kabob-koobideh-grilled-minced-meat-kabobs/
I broiled these in the oven on tin foil at 450 and they came out tasty. Also did the tomatos and fat zucchini slices in the oven along with the meat and it was juicy and delicious!
Ingredients
1 ½ pounds ground beef (80-85% lean)
1 pound ground lamb (80-85% lean)
1 ½ medium yellow onions, quartered
3 garlic cloves, peeled and minced
1 egg
1 tsp salt
1 tsp sumac (An spice sold at the Middle Eastern markets)
½ tsp ground black pepper
½ tsp turmeric powder
¼ cup butter, melted (for brushing over the kabobs after grilling)
FOR THE GRILLED VEGETABLES
4 ripe but firm Roma tomatoes
1 large green bell pepper, stem removed, deseeded and quartered
Olive oil to brush the vegetables with before grilling
Instructions
You will need ten 1-inch metal skewers.
For best results the meat should be fresh (not previously frozen) and at room temperature.
Finely chop the onion pieces in a food processor until very juicy. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard the juice.
Add the remaining onion pulp to a medium bowl.
Add the ground beef and lamb, minced garlic, salt, spices and egg to the bowl. Knead all of the ingredients for several minutes until the mixture is paste like and sticks together without falling apart.
Fill up a small bowl with tap water, this is for wetting your fingers so the meat does not stick to them when you are making the kabobs.
Divide the meat into 10 equal balls.
Get one of the balls of meat in the palm of your hand, place the skewer on top of it and squeeze the meat around the skewer. Once you make sure that meat is not going to fall off, start squeezing it from top to bottom and cover the middle section of the skewer. Leave the top and bottom of the skewer clear. Wet your fingers with the tap water and keep squeezing and spreading the meat evenly around the skewer. The meat should be about ½ inch thick all around the skewer.
Set the skewer gently on a shallow baking sheet with sides, so the meat does not touch the floor of the baking sheet. Continue making the rest of the kabobs. At this point the uncooked kabobs can sit over the counter while you get the grill ready.
To Grill Kabob Koobideh: You will need two square metal pipes that you will place parallel to each other on top and bottom of the cooking grate of your grill lengthwise. The top pipe is for placing the tip of the skewers and the bottom one is for the handles. This is so the skewers are raised and the meat does not touch the hot grate, otherwise it will stick and fall right off.
The coals are ready when they are gray and covered with ash.
If you’re grilling vegetables it is always better to skewer them separate from the kabobs. I use thinner skewers for the vegetables because if the skewers are too wide the turgid vegetables such as green peppers will tear and fall apart.
The vegetables take longer to grill than the meat, so if the space is limited, grill the vegetables first and keep them warm under an aluminum foil. If there is enough grilling surface start grilling the veggies first and halfway through grilling, start the kabobs.
Place as many kabob skewers as you can fit on the grill, leave some space between them. As soon as you are done arranging all the skewers, start turning the first skewer and keep turning the rest in the order that you have placed them on the grill. The reason for this quick turning is to cook both sides of the kabobs for a short time so the meat cooks and firms up all around and does not fall off the skewer. Do not overcook the kabobs because they are thin and tend to dry out. Turn the kabobs again until you get the doneness you desire. The kabobs should have a nice grilled color on the outside and no longer pink inside, but still very juicy.
When the kabobs are ready, remove them from the heat and into a container lined with a large aluminum foil. Keep the kabobs covered with the foil until ready to serve.
To serve, use a piece of flat bread (Sangak, soft lavash, or pita bread) larger than the palm of your hand. Start at the end with handle, grab the kabob and slide it off the skewer onto the serving platter. This is the easiest and safest way to pull the kabobs off the skewer. The flavorful kabob juices make the bread so delicious that everyone will want a piece.
Brush melted butter over the kabobs.
Enjoy Kabob Koobideh with Persian rice that has been tossed with cubed softened butter and a sprinkle of sumac. Serve it with a side of grilled vegetables, a slice of raw red or white onion and Sabzi Khordan (fresh herbs). The drink of choice is usually Doogh (Persian yogurt drink)
This kabob is equally delicious served with grilled vegetables over Sangak or Lavash, which are both Persian flat breads.
Notes
The inside temperature of grilled ground beef should be 160 F.
If your KitchenAid has a meat grinder attachment try making your own ground beef from cross rib roast, chuck roast or any variety of marbleized meat at home.
Doogh (Persian Yogurt Drink) - Mix equal parts water or club soda with yogurt. Add salt and pepper to taste. Sprinkle lightly with dried Persian Kakooti (Dried Greek oregano or dried thyme make a good substitute). Serve in glasses over ice cubes.
I broiled these in the oven on tin foil at 450 and they came out tasty. Also did the tomatos and fat zucchini slices in the oven along with the meat and it was juicy and delicious!
Ingredients
1 ½ pounds ground beef (80-85% lean)
1 pound ground lamb (80-85% lean)
1 ½ medium yellow onions, quartered
3 garlic cloves, peeled and minced
1 egg
1 tsp salt
1 tsp sumac (An spice sold at the Middle Eastern markets)
½ tsp ground black pepper
½ tsp turmeric powder
¼ cup butter, melted (for brushing over the kabobs after grilling)
FOR THE GRILLED VEGETABLES
4 ripe but firm Roma tomatoes
1 large green bell pepper, stem removed, deseeded and quartered
Olive oil to brush the vegetables with before grilling
Instructions
You will need ten 1-inch metal skewers.
For best results the meat should be fresh (not previously frozen) and at room temperature.
Finely chop the onion pieces in a food processor until very juicy. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard the juice.
Add the remaining onion pulp to a medium bowl.
Add the ground beef and lamb, minced garlic, salt, spices and egg to the bowl. Knead all of the ingredients for several minutes until the mixture is paste like and sticks together without falling apart.
Fill up a small bowl with tap water, this is for wetting your fingers so the meat does not stick to them when you are making the kabobs.
Divide the meat into 10 equal balls.
Get one of the balls of meat in the palm of your hand, place the skewer on top of it and squeeze the meat around the skewer. Once you make sure that meat is not going to fall off, start squeezing it from top to bottom and cover the middle section of the skewer. Leave the top and bottom of the skewer clear. Wet your fingers with the tap water and keep squeezing and spreading the meat evenly around the skewer. The meat should be about ½ inch thick all around the skewer.
Set the skewer gently on a shallow baking sheet with sides, so the meat does not touch the floor of the baking sheet. Continue making the rest of the kabobs. At this point the uncooked kabobs can sit over the counter while you get the grill ready.
To Grill Kabob Koobideh: You will need two square metal pipes that you will place parallel to each other on top and bottom of the cooking grate of your grill lengthwise. The top pipe is for placing the tip of the skewers and the bottom one is for the handles. This is so the skewers are raised and the meat does not touch the hot grate, otherwise it will stick and fall right off.
The coals are ready when they are gray and covered with ash.
If you’re grilling vegetables it is always better to skewer them separate from the kabobs. I use thinner skewers for the vegetables because if the skewers are too wide the turgid vegetables such as green peppers will tear and fall apart.
The vegetables take longer to grill than the meat, so if the space is limited, grill the vegetables first and keep them warm under an aluminum foil. If there is enough grilling surface start grilling the veggies first and halfway through grilling, start the kabobs.
Place as many kabob skewers as you can fit on the grill, leave some space between them. As soon as you are done arranging all the skewers, start turning the first skewer and keep turning the rest in the order that you have placed them on the grill. The reason for this quick turning is to cook both sides of the kabobs for a short time so the meat cooks and firms up all around and does not fall off the skewer. Do not overcook the kabobs because they are thin and tend to dry out. Turn the kabobs again until you get the doneness you desire. The kabobs should have a nice grilled color on the outside and no longer pink inside, but still very juicy.
When the kabobs are ready, remove them from the heat and into a container lined with a large aluminum foil. Keep the kabobs covered with the foil until ready to serve.
To serve, use a piece of flat bread (Sangak, soft lavash, or pita bread) larger than the palm of your hand. Start at the end with handle, grab the kabob and slide it off the skewer onto the serving platter. This is the easiest and safest way to pull the kabobs off the skewer. The flavorful kabob juices make the bread so delicious that everyone will want a piece.
Brush melted butter over the kabobs.
Enjoy Kabob Koobideh with Persian rice that has been tossed with cubed softened butter and a sprinkle of sumac. Serve it with a side of grilled vegetables, a slice of raw red or white onion and Sabzi Khordan (fresh herbs). The drink of choice is usually Doogh (Persian yogurt drink)
This kabob is equally delicious served with grilled vegetables over Sangak or Lavash, which are both Persian flat breads.
Notes
The inside temperature of grilled ground beef should be 160 F.
If your KitchenAid has a meat grinder attachment try making your own ground beef from cross rib roast, chuck roast or any variety of marbleized meat at home.
Doogh (Persian Yogurt Drink) - Mix equal parts water or club soda with yogurt. Add salt and pepper to taste. Sprinkle lightly with dried Persian Kakooti (Dried Greek oregano or dried thyme make a good substitute). Serve in glasses over ice cubes.
Tomato Coconut Curry Sauce
From: http://www.foodandwine.com/recipes/coconut-curry-tomato-sauce
Ingredients
2 tablespoons peanut or canola oil
1 medium onion, thinly sliced or diced
1 garlic clove, minced (I did 4)
1 jalapeño, seeded and minced
1/2 tablespoon minced fresh ginger (I did 1 Tbsp)
1 1/2 tablespoons mild curry powder (I did 1 Tbsp)
One 28-ounce can peeled tomatoes, chopped and juices reserved (I did 14oz can)
One 14-ounce can unsweetened coconut milk
1 teaspoon sugar (I omitted)
Salt and freshly ground pepper (I omitted)
2 tablespoons chopped cilantro
How to make this recipe
In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl.
Make Ahead: The sauce can be refrigerated for up to 5 days.
Applications
Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sauteat the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.
Contributed By Grace Parisi Photo © Wendell T. Webber Published December 2002
Ingredients
2 tablespoons peanut or canola oil
1 medium onion, thinly sliced or diced
1 garlic clove, minced (I did 4)
1 jalapeño, seeded and minced
1/2 tablespoon minced fresh ginger (I did 1 Tbsp)
1 1/2 tablespoons mild curry powder (I did 1 Tbsp)
One 28-ounce can peeled tomatoes, chopped and juices reserved (I did 14oz can)
One 14-ounce can unsweetened coconut milk
1 teaspoon sugar (I omitted)
Salt and freshly ground pepper (I omitted)
2 tablespoons chopped cilantro
How to make this recipe
In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl.
Make Ahead: The sauce can be refrigerated for up to 5 days.
Applications
Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sauteat the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.
Contributed By Grace Parisi Photo © Wendell T. Webber Published December 2002
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