Tuesday, November 4, 2008

Elect This!

Cooking Light Night #18

OK. I was getting a little bored with the numerical titles. So here is a dinner worthy of such a historic occasion as the election night of the 44th president of the United States. After work I rushed off to the ballot box, cast my vote, and then came home to Don who had operation dinner underway in the kitchen. The results aren't in on the presidential election yet, but we have had a unanimous household decision that we will be making both of these recipes again. If you like flavourful, fragrant, mediterranean inspired dishes, you should definitely try this one. This is also the first time that both Don and I have ever had Israeli Couscous and we love it! It kicks the *bleep* out of Moroccan Couscous. I forgot to pick up the dried fruit mix at the grocery store so we used cranberries and golden raisins in the couscous and it was perfect. The sauce for the lamb chops was really delicious too and despite the massive amount of mint in the recipe, the flavouring was actually pretty subtle and not too overpowering. If you are not into lamb, you still must try the couscous and the apricot-lime sauce. It would also be good with Pork tenderloin.

Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce



The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste. The sauce and paste make a versatile combination that's equally suited to grilled beef or pork.


2 1/2 tablespoons curry powder
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 teaspoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
8 (6-ounce) lamb shoulder chops, trimmed
1/2 cup Apricot-Lime Sauce

Prepare grill.

Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Totals include Apricot-Lime Sauce.



Yield: 8 servings (serving size: 1 chop)

CALORIES 241 (45% from fat); FAT 12.1g (sat 4.1g,mono 5.2g,poly 1.1g); IRON 2.6mg; CHOLESTEROL 77mg; CALCIUM 28mg; CARBOHYDRATE 8.2g; SODIUM 195mg; PROTEIN 24.1g; FIBER 0.9g

Cooking Light, JUNE 2001

Apricot-Lime Sauce



This recipe goes with Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce


2/3 cup apricot preserves
1/2 cup fresh lime juice (about 2 limes)
1/3 cup golden raisins
1/3 cup chopped fresh mint
1/4 cup balsamic vinegar
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.



Yield: 2 cups (serving size: 1 tablespoon)

CALORIES 26 (0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 5mg; CARBOHYDRATE 6.9g; SODIUM 61mg; PROTEIN 0.2g; FIBER 0.2g

Cooking Light, JUNE 2001

Fruited Israeli Couscous


One person can tackle this recipe, which requires just a saucepan, a cutting board, and a knife. Israeli couscous has bead-sized grains that are much larger than those of regular couscous, and it takes just 15 minutes to cook.


2 teaspoons butter
1 cup finely chopped onion
1/2 cup dried currants
1/2 cup diced dried apricots
1/2 teaspoon salt
3 (14-ounce) cans fat-free, less-sodium chicken broth
3 (3-inch) cinnamon sticks
2 1/2 cups uncooked Israeli couscous
1/4 cup chopped fresh cilantro

Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 5 minutes. Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil. Add couscous, and return to a boil. Cover, reduce heat, and simmer 15 minutes. Let couscous mixture stand 5 minutes. Discard cinnamon sticks. Stir in cilantro.



Yield: 12 servings (serving size: about 2/3 cup)

CALORIES 190 (4% from fat); FAT 0.9g (sat 0.4g,mono 0.2g,poly 0.1g); IRON 1mg; CHOLESTEROL 2mg; CALCIUM 21mg; CARBOHYDRATE 38.2g; SODIUM 297mg; PROTEIN 6.5g; FIBER 2.8g

Cooking Light, SEPTEMBER 2003

1 comment:

Joseph Paul said...

Hmmm.....Can't wait to try the recipe. Ginger, apricot and lime sprinkled on roasted lamb tastes good.
Goes well with coffee..