Marinade, meat and grill. Summer is so easy!
Grilled Lamb Chops (Level 1)
3 tablespoons olive oil
1 teaspoons grated lemon zest
3 tablespoons lemon juice
2 cloves minced garlic
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
6 lamb chops
To make the marinade, mix together the oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt and pepper in a large zip top bag. Add chops and marinate for at least 4 hours. Mix occassionally.
Preheat the grill, and place the lamb chops directly over hot coals. My Squeeze likes his medium rare, so I cook his for 2-3 minutes per side. I believe lamb should be brown all the way through, so I cook mine for 4-5 minutes per side.
Enjoy!
Foxye
The Floribbean
Somersizing since 01/03
Monday, July 19, 2010
Grilled Stuffed Tomatoes (Level 1)
Do you have picky eaters that don't like veggies? Feed them these and watch them devour them!
Grilled Stuffed Tomatoes (Level 1)
4 medium tomatoes
1 teaspoon olive oil
1 onion, finely diced
1 small zucchini, grated
2 cloves garlic, minced
1 teaspoon dried basil
1/4 cup ricotta cheese
salt and pepper
1/4 cup grated Parmesan cheese
Slice the tops off the tomatoes and scoop out the insides. Chop up the insides of the tomatoes and set aside.
Heat the oil in the pan and saute the zucchini, onion and garlic until tender. Add the reserved chopped tomato, basil and salt and pepper to taste. Stir in the ricotta cheese.
Stuff the tomatoes with the mixture and sprinkle with Parmesan cheese.
Grill on barbecue for 10-15 minutes, then pop them under the broiler in the oven for a minute to brown the tops.
Enjoy!
Foxye
The Floribbean
Somersizing since 01/03
Grilled Stuffed Tomatoes (Level 1)
4 medium tomatoes
1 teaspoon olive oil
1 onion, finely diced
1 small zucchini, grated
2 cloves garlic, minced
1 teaspoon dried basil
1/4 cup ricotta cheese
salt and pepper
1/4 cup grated Parmesan cheese
Slice the tops off the tomatoes and scoop out the insides. Chop up the insides of the tomatoes and set aside.
Heat the oil in the pan and saute the zucchini, onion and garlic until tender. Add the reserved chopped tomato, basil and salt and pepper to taste. Stir in the ricotta cheese.
Stuff the tomatoes with the mixture and sprinkle with Parmesan cheese.
Grill on barbecue for 10-15 minutes, then pop them under the broiler in the oven for a minute to brown the tops.
Enjoy!
Foxye
The Floribbean
Somersizing since 01/03
Sunday, June 20, 2010
Strawberry Rhubarb Sauce
Strawberry Rhubarb Sauce - almost level 1
Love this over ice cream or cake, or even on it's own. It's really easy to make.
1 12 oz package frozen strawberries - unsweetened
1 12 oz package frozen rhubarb - chopped
1 cup sugar substitute (I use Whey Low)
1 tablespoon orange zest
Place all of the ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is tender. (about 20 minutes).
Serve warm, room temp or chilled. Store covered in refrigerator.
Enjoy!
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Love this over ice cream or cake, or even on it's own. It's really easy to make.
1 12 oz package frozen strawberries - unsweetened
1 12 oz package frozen rhubarb - chopped
1 cup sugar substitute (I use Whey Low)
1 tablespoon orange zest
Place all of the ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is tender. (about 20 minutes).
Serve warm, room temp or chilled. Store covered in refrigerator.
Enjoy!
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Caramel Sauce
Caramel Sauce - Level 1
This is good served warm - you can make it ahead and reheat when you're ready to use it.
1 cup heavy cream
1 cup brown sugar substitute (I use Whey Low Gold)
1/2 stick of butter
Mix all ingredients together in a saucepan, stirring occasionally just until it starts boiling. Turn the heat to low and let simmer for 20 minutes.
Enjoy!
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
This is good served warm - you can make it ahead and reheat when you're ready to use it.
1 cup heavy cream
1 cup brown sugar substitute (I use Whey Low Gold)
1/2 stick of butter
Mix all ingredients together in a saucepan, stirring occasionally just until it starts boiling. Turn the heat to low and let simmer for 20 minutes.
Enjoy!
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Monday, May 17, 2010
Easy and Elegant Berry Marscapone Dessert (Almost Level 1)
I wanted something special this weekend, but didn't feel like baking - or shopping! So I went through my fridge and came up with this -
Easy and Elegant Berry Marscapone Dessert (Almost Level 1)
1 8 oz tub marscapone cheese
3 tablespoons sugar substitute
1/2 teaspoon vanilla
fresh berries, I used strawberries, blackberries and blueberries
Brown sugar substitute to taste
Cut the strawberries in quarters (or halves if small). Toss all the berries in a bowl with brown sugar substitute for sweetening to taste. (I used Whey Low Gold). Let sit in the fridge for at least 1/2 hour. (You can use regular sugar substitute).
In a separate bowl mix the marscapone, 3 tablespoons sugar substitute and vanilla. I used my hand mixer and mixed it until it was stiff.
Let the marscapone chill in the fridge.
Get out 4 pretty sherbert or custard cups. Using an ice cream scoop, scoop out 1 scoop of the marscapone mixture into each cup. Cover with sweetened berries and their juices. Top with sweetened whipped cream.
This was way too easy, tasted amazing and looked beautiful!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Easy and Elegant Berry Marscapone Dessert (Almost Level 1)
1 8 oz tub marscapone cheese
3 tablespoons sugar substitute
1/2 teaspoon vanilla
fresh berries, I used strawberries, blackberries and blueberries
Brown sugar substitute to taste
Cut the strawberries in quarters (or halves if small). Toss all the berries in a bowl with brown sugar substitute for sweetening to taste. (I used Whey Low Gold). Let sit in the fridge for at least 1/2 hour. (You can use regular sugar substitute).
In a separate bowl mix the marscapone, 3 tablespoons sugar substitute and vanilla. I used my hand mixer and mixed it until it was stiff.
Let the marscapone chill in the fridge.
Get out 4 pretty sherbert or custard cups. Using an ice cream scoop, scoop out 1 scoop of the marscapone mixture into each cup. Cover with sweetened berries and their juices. Top with sweetened whipped cream.
This was way too easy, tasted amazing and looked beautiful!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Monday, May 3, 2010
Lebanese Eggplant Casserole (Level 1)
A friend came by with some eggplants so I reprised an old favorite I hadn't made for a LONG time. This one is special, the flavors blend together nicely.
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 28 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
I used two 1 pound eggplants this time for nice sized rounds.
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt.
Don't be shy with the salt. You wipe it off later.
Let sit for about 1/2 hour then drain off any water.
This is after 15 minutes. You can see they give off a lot of water!
Heat the olive oil in a large saute pan over medium high heat. Chop the onions.
I used ground beef this time because lamb was 3 times the price.
Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
Serve and enjoy!
And here is an uninterrupted copy of the recipe.
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 22 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt. Let sit for about 1/2 hour then drain off any water.
Heat the olive oil in a large saute pan over medium high heat. Chop the onions. Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
**I also make this chopping the eggplant into 1" cubes. Good for dinner or as an appetizer.
**I've made this with ground beef too when I can't get lamb
Enjoy!
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 28 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
I used two 1 pound eggplants this time for nice sized rounds.
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt.
Don't be shy with the salt. You wipe it off later.
Let sit for about 1/2 hour then drain off any water.
This is after 15 minutes. You can see they give off a lot of water!
Heat the olive oil in a large saute pan over medium high heat. Chop the onions.
I used ground beef this time because lamb was 3 times the price.
Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
Serve and enjoy!
And here is an uninterrupted copy of the recipe.
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 22 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt. Let sit for about 1/2 hour then drain off any water.
Heat the olive oil in a large saute pan over medium high heat. Chop the onions. Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
**I also make this chopping the eggplant into 1" cubes. Good for dinner or as an appetizer.
**I've made this with ground beef too when I can't get lamb
Enjoy!
Saturday, December 26, 2009
Classy Coleslaw
Classy Coleslaw (almost level 1)
The cranberries make this almost level 1.
3 cups shredded cabbage
1/2 cup dried unsweetened cranberries
1/2 cup shredded jicama
1/4 cup sliced green onions
1/3 cup plain yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dill weed
salt and pepper to taste
Combine the cabbage, cranberries, jicama and green onions in a large bowl.
Combine the yogurt, mayonnaise, mustard and dill in a small bowl and blend well. Add salt & pepper to taste.
Pour the dressing over the salad. Toss and serve.
Enjoy!
Foxye
Somersizing since 01/03
The cranberries make this almost level 1.
3 cups shredded cabbage
1/2 cup dried unsweetened cranberries
1/2 cup shredded jicama
1/4 cup sliced green onions
1/3 cup plain yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dill weed
salt and pepper to taste
Combine the cabbage, cranberries, jicama and green onions in a large bowl.
Combine the yogurt, mayonnaise, mustard and dill in a small bowl and blend well. Add salt & pepper to taste.
Pour the dressing over the salad. Toss and serve.
Enjoy!
Foxye
Somersizing since 01/03
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