Author: looper

Lamb Burgers

Posted on by looper

Lamb Burgers

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Ingredients
  

  • 1 pound minced lamb shoulder
  • 2 red onions 1 grated and 1 cut into rings
  • 5 garlic cloves finely crushed, divided
  • 5 tablespoons fresh mint finely chopped, divided
  • 3 teaspoons ground coriander
  • 1 teaspoon Dijon mustard
  • Mint Mayonnaise

Instructions
 

  • In a bowl, mix together the minced lamb with the grated onion, 3 minced garlic cloves, 4 tablespoons of chopped mint, ground coriander, and Dijon mustard.
  • Form the mixture into 4 burger patties and then chill them in the fridge until they are ready to cook
  • Preheat the grill on high, lightly oil the lamb patties, and then cook for about 4 minutes each side.
  • Place the halved burger buns under the grill for 30 seconds to 1 minute, until they are lightly toasted.
  • Spread a little of the mayonnaise sauce on the burger bun, top with a burger patty, a few slices of red onion, some more of the mayonnaise sauce, and some salad leaves.
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Mint Mayonnaise

Posted on by looper

Mint Mayonnaise

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Servings 8
Calories 97 kcal

Ingredients
  

  • 8 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 clove garlic minced
  • 1 tablespoon mint chopped
  • 1 pinch paprika
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh parsley finely chopped

Instructions
 

  • In a clean bowl, mix together the mayonnaise with the lemon juice, the two remaining minced garlic cloves, a pinch of paprika, the remaining tablespoon of chopped mint, parsley, and dill. Refrigerate this sauce until ready to use.

Nutrition

Calories: 97kcalCarbohydrates: 1gProtein: 0.2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 90mgPotassium: 15mgFiber: 0.1gSugar: 0.1gVitamin A: 88IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
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Chocolate Chip Cookies

Posted on by looper

Chocolate Chip Cookies

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Servings 30 cookies
Calories 218 kcal

Ingredients
  

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 cups chocolate chips 12 oz

Instructions
 

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
  • Cream together butter and sugars until combined.
  • Beat in eggs and vanilla until light (about 1 minute).
  • Mix in the dry ingredients until combined.
  • Add chocolate chips and mix well.
  • Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  • Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
  • Let them sit on the baking pan for 5 minutes before removing to cooling rack.

Nutrition

Calories: 218kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 176mgPotassium: 64mgFiber: 0.3gSugar: 21gVitamin A: 205IUCalcium: 24mgIron: 1mg
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Corn Casserole

Posted on by looper

Corn Casserole

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Ingredients
  

  • 1 pound bacon cut into small pieces
  • 1/2 onion finely chopped
  • 1 clove garlic minced
  • 2/3 cup cornmeal
  • 2/3 cup flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 1 egg
  • one 15-ounce can corn drained
  • one 15-ounce can cream-style corn
  • 1 1/2 cups sharp white cheddar
  • Chopped chives

Instructions
 

  • Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.
  • In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
  • Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.
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Cornbread

Posted on by looper

Cornbread

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Ingredients
  

  • 1 1/4 cups All purpose flour
  • 3/4 cup Cornmeal
  • 1/4 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt ; optional
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 1 egg beaten

Instructions
 

  • 1.) Heat oven to 400 degrees F. (375 degrees for convection)
  • 2.) Grease 8 or 9-inch pan with spray or shortening
  • 3.) Combine dry ingredients
  • 4.) Combine wet ingredients
  • 5.) Stir in wet ingredients with dry just until dry ingredients are moistened.
  • 6.) Pour batter into prepared pan.
  • 7.) Bake approximately 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
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Rhubarb Cake

Posted on by looper

Rhubarb Cake

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Ingredients
  

Cake

  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups sugar
  • 1 cup milk
  • ½ cup butter melted
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 cups fresh rhubarb chopped

Topping

  • 2 tablespoons white sugar
  • ¼ teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
  • Whisk flour, salt, & baking soda in a large bowl. Set aside.
  • In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
  • Add the rhubarb to the flour mixture and gently mix.
  • Add the milk mixture to the flour mixture and stir with a spatula until combined.
  • Pour the cake mixture into the prepared pan.
  • Combine the sugar and cinnamon and sprinkle over the cake.
  • Bake 40-45 minutes, or until a toothpick comes out clean.
  • Cool and serve with ice cream.
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Romesco Sauce

Posted on by looper

Romesco Sauce

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Servings 32
Calories 17 kcal

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • ½ slice hearty white sandwich bread cut into ½-inch pieces
  • ¼ cup hazelnuts toasted and skinned
  • 2 clove garlic sliced thin
  • 1 cup jarred roasted red peppers rinsed and patted dry
  • 1 ½ tablespoons sherry vinegar
  • 1 teaspoon honey
  • ½ teaspoon smoked paprika
  • ½ teaspoon table salt
  • Pinch cayenne pepper

Instructions
 

  • add 1 tablespoon oil, bread, and hazelnuts to 12-inch nonstick skillet and cook over medium heat, stirring constantly, until bread and hazelnuts are lightly toasted, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer sauce to bowl and set aside for serving. (Sauce can be refrigerated for up to 2 days.)

Nutrition

Serving: 1tbspCalories: 17kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 98mgPotassium: 15mgFiber: 0.2gSugar: 0.3gVitamin A: 38IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg
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Chicken Tortellini Soup

Posted on by looper

Chicken Tortellini Soup

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Servings 10
Calories 260 kcal

Ingredients
  

  • 1 red onion
  • 3 stalk celery
  • 3 carrot
  • 2 chicken breast
  • 1.5 tbsp olive oil
  • 1 C peas
  • 1 tbsp flour
  • 8 C chicken broth
  • 1 tsp paprika
  • 1 tsp pepper
  • 1.5 tbsp italian seasoning
  • 19 oz cheese tortellini
  • 1 C half and half

Nutrition

Calories: 260kcalCarbohydrates: 32gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 1204mgPotassium: 224mgFiber: 4gSugar: 6gVitamin A: 3423IUVitamin C: 8mgCalcium: 139mgIron: 2mg
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Mediterranean Spicy Spinach and Lentil Soup

Posted on by looper

Mediterranean Spicy Spinach and Lentil Soup

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Servings 6
Calories 207 kcal

Ingredients
  

  • extra virgin olive oil I used Hojiblanca Spanish EVOO
  • 1 large yellow onion finely chopped
  • 1 large garlic clove chopped
  • kosher salt and black pepper
  • 1 ½ teaspoon ground coriander
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon sumac
  • 1 ½ teaspoon crushed red peppers
  • 2 teaspoon dried mint flakes
  • Pinch of sugar
  • 1 tablespoon flour
  • 6 cups low-sodium vegetable broth
  • 3 cups water more if needed
  • 12 ounces frozen cut leaf spinach no need to thaw
  • 1 ½ cups black lentils rinsed
  • 1 lime juice of
  • 2 cups chopped flat leaf parsley

Instructions
 

  • In a large ceramic or cast iron pot, heat 2 tablespoon olive oil. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour. Cook for about 2 minutes on medium heat stirring regularly.
  • Now add the broth and water. Raise the heat to high and bring the liquid to a rolling boil; add the frozen spinach and the lentils. Cook for 5 minutes on high heat then reduce the heat to medium-low. Cover and cook for 20 minutes or until the lentils are fully cooked to tender. (Partway through cooking, check the liquid levels, and if you need to add a little bit of hot water.)
  • Once the lentils are fully cooked, stir in the lime juice and chopped parsley. Remove from the heat and let sit covered for 5 minutes or so. Serve hot with pita bread or your favorite rustic Italian bread.

Nutrition

Calories: 207kcalCarbohydrates: 36gProtein: 16gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 67mgPotassium: 487mgFiber: 14gSugar: 3gVitamin A: 7018IUVitamin C: 50mgCalcium: 135mgIron: 7mg
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Chickpea Curry

Posted on by looper

Chickpea Curry

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Servings 4
Calories 472 kcal

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 green bell peppers stemmed, seeded, and cut into 1-inch pieces
  • Salt and pepper
  • 1 jalapeño chile stemmed, seeded, and minced
  • 4 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 2 15-ounce cans chickpeas, rinsed
  • 1 14.5-ounce can diced tomatoes
  • 1 14-ounce can coconut milk

Instructions
 

  • Serve with rice and chopped fresh cilantro.
  • Heat oil in Dutch oven over medium-high heat until shimmering. Add bell peppers, 1½ teaspoons salt, and ½ teaspoon pepper and cook until bell peppers are beginning to brown, 5 to 7 minutes. Add jalapeño, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
  • Add chickpeas, tomatoes and their juice, and coconut milk and bring to boil. Cover, reduce heat to medium-low, and simmer until bell peppers are tender and flavors have melded, about 20 minutes, stirring occasionally. Serve.

Nutrition

Calories: 472kcalCarbohydrates: 41gProtein: 13gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 34mgPotassium: 883mgFiber: 11gSugar: 9gVitamin A: 426IUVitamin C: 65mgCalcium: 122mgIron: 8mg
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