Rosemary Swordfish Skewers with Sweet Pepper Salad

• 3 Tbs. extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 4 small sweet peppers (Gypsy, Lipstick, Jimmy Nardello): two sliced into quarter-inch rounds, two cut into thin strips

• One-half small onion, cut in half lengthwise, thinly sliced, soaked in ice water

• 1 jalapeno pepper, thinly sliced (optional)

• 2 Tbs sherry (or rice) vinegar

• 2 oz. fresh greens (or arugula), about 4 cups

• Salt to taste

• Ground pepper to taste

• 12 oz. swordfish steaks, trimmed & cut into 1" cubes

• 1-2 Tbs. minced fresh rosemary 

• 1 lemon, quartered

Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about six minutes (or less). Pour oil through a fine meshed sieve into a small bowl and let cool. Reserve garlic chips for garnish.

Combine peppers, onion, vinegar, and 1/4 cup garlic oil in a large bowl. Add greens. Toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.

Place cubed swordfish on skewers (bamboo or metal). Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt & pepper.

Grill swordfish over medium-high heat until opaque in the center and lightly browned in spots, about 2 minutes on each of the four sides. (total: 8 minutes)

Place skewer on top of salad on each plate. Garnish with garlic chips and lemon quarters for squeezing.

528 calories, 30 grams fat, 5.6 grams saturated fat

Bon Appetit, August 2012 p.32

Tomato Soup Homemade from Book

From Ortho's "All About Tomatoes" p. 72

1/2 Cup unsalted butter

2 TBS Good Seasons all natural Italian dressing

3 pounds tomatoes: peeled, cored & quartered

2 tsp chopped fresh thyme (or 1/2 tsp dried)

2 TBS chopped fresh basil (or 1 tsp dried)

1 large sweet pepper, chopped

1 onion, chopped (optional)

3 TBS canned tomato paste

1/4 Cup all-purpose flour

4 Cups reduced salt chicken broth

1 cup cream

1 tsp sugar

salt & pepper to taste

1. Heat butter & oil in a skillet. Add onion, cook until translucent.

2. In a large kettle, combine tomato, onion, pepper, herbs, tomato paste. Simmer for 10 minutes.

3. Mix flour with 3/4 cup of chicken broth. Stir into tomato mix. Add remaining broth and cook 30 minutes, stirring frequently.

4. Whirl in a blender until smooth. Reheat and stir in cream and sugar. Do not boil. Add salt and pepper to taste.

Serves 8

Vegetable Chili

Vegetable Chili Recipe from p. 149 "The Best Slow Cooker Cookbook Ever"

contains zucchini, red and green bell pepper, carrots, celery, onions, tomatoes, kernel corn, garbanzo beans, chili powder, ground cumin, mild salsa, tomato paste, salt, pepper

Red Lentil Soup

Egyptian Red Lentil Soup
CONTRIBUTED BY ERIC MONKABA
ACTIVE: 15 MIN  TOTAL TIME: 45 MIN
SERVINGS: 8

Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.


1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
1 pound tomatoes, seeded and diced
2 cups red lentils (14 ounces)
Salt
Plain yogurt, lemon wedges and warm pita, for serving
2 tablespoons unsalted butter
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced

In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.

Working in batches, puree the soup. Season with salt and serve with yogurt, lemon wedges and warm pita.

Best Burger / Alton Brown

Best Burger Ever
Recipe courtesy Alton Brown, 2009

Prep Time:8 min  Prep Time: -- Cook Time:18 min
Level: Easy
Serves: 4 servings

Ingredients
8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns
Mayonnaise

Directions

Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.

Shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick.
Sprinkle each patty on both sides with the salt.
Place on the grill and do not move for 2 minutes.
Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer.
Watch for hot spots and move the burgers if flare-ups occur.
Resist the urge to smash down on the patties.
Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes.
Remove and place the buns cut side up on a platter.
Divide the cheese evenly between the top buns, set the meat patty on top of the cheese.
Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat.
Allow each burger to sit upside down for a minute before flipping and consuming.

Meatballs

Meatballs
Recipe is from Rachael Ray.

Ingredients
1 1/4 lbs ground sirloin
2 teaspoons Worcestershire sauce
1 eggs, beaten
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
2 garlic cloves, minced
salt and pepper

Directions
Preheat oven to 425 degrees F.
Grease a cookie sheet with non-stick spray.
Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
Bake for 10-15 minutes, until no longer pink in the middle.
Enjoy with spaghetti and tomato sauce!

Grilled artichokes

Grilled Garlic Artichokes
 

Rated:
Submitted By: rosiella
Photo By: Shannon Farnsworth
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4
"No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes."
INGREDIENTS:
2 large artichokes
1 lemon, quartered
1/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS:
1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 5/21/2011