2 Chipotle burritos as per the usual weekday dinner... Oh and Whole Foods had a vegan seasonal fruit crisp pie that I picked up. It looks really good.

1/2 a fried chicken, from the local pub. They claim it's the best fried chicken in Minnesota. I see no reason to disagree.

Hi again,

Today I marinated some lamb for another one of my Middle East style meals.  I know I've given away a few of my recipes for Middle Eastern food, which is something I love to make.  (Have I thrown you all my baked falafel recipe yet? I don't remember...)

Anyway, this one is super easy and very tasty.

Marinade:
1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 or 2 cloves minced garlic, depending on size and personal taste.  I personally like it a bit garlicky...

Assemble marinade in a 1 gallon plastic bag and add about a pound of lamb.  You can use any cut you like (or can find...).  Sometimes I like loin chops and rib chops, other times I will use sirloin or shoulder cut into 1 inch (more or less) cubes (more or less) for kebabs.  I like to marinate for over 24 hours...

These are best cooked on the BBQ grill and served upwards of medium rare, depending on personal taste.   When I make kebabs, I like to make the skewer(s) with veggies separate from the meat ones, as to guarantee I cook both the veggies and meat to perfection.

Serve with hummus, tabouli, babaganouj, pita and/or whatever fun side dishes you like.  I personally like my hummus served with olive oil drizzle, pine nuts, sumac, and sometimes paprika or Aleppo pepper.  I also recommend whole wheat pita for its flavor, extra fiber content and lower glycemic index.

BTW- did anyone catch my meatball recipe I put up yesterday???  It's right there in the cooking forum as its own topic.  Highly recommended!

Bon appetit!

I got some veggie lamb,aubergine,red pepper and courgette,stir fried them in a smoked lemon and paprika paste added a can of tomatoes and baked  in the oven.Had it with cous cous Moroccan food rocks!

I had a small bowl of chocolate cake batter. I wish I had some bread or some vegies.

Charlie Sheen Salad

In salad bowl-
2oz  Crumbled blue cheese, preferably Maytag
2oz  Crumbled walnuts
4oz  Spring greens

Mix dressing in separate small bowl-
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar (use the good stuff if you can, and add a tiny bit of honey if not sweet enough)
1/4 teaspoon dijon mustard
Ground pepper to taste

Toss and enjoy.   I call this a "Charlie Sheen" salad because walnuts and blue cheese go together like blow and hookers. (or so I've been told...)

Another keeper, thanks Jill!

Here's an easy recipe that is low-carb, low calorie and very tasty.  You must try this!  We prepped one last night for tonight's dinner.

Herbed Balsamic Chicken Breast and Arugula

2 skinless boneless chicken breast halves (5 to 6 ounces each)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon coarse kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon herbes de Provence
2-1 ounce slices blue cheese (Maytag works beautifully)
Baby arugula


Place chicken in large resealable plastic bag. Whisk vinegar, oil, and half the coarse salt+pepper in small bowl. Add to chicken; seal bag. Chill 2 hours minimum or preferably overnight, turning bag occasionally.

Put barbecue on medium-high heat and brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence and remaining salt and pepper. Grill chicken until cooked through, about 6 minutes per side, and add the slices of cheese on top at the last minute. Serve on top of a bed of baby arugula tossed with balsmic vinegar, olive oil and ground black pepper to taste.

Bon appetit!

Veggie Bolognese

Quote from: Jill F on July 09, 2014, 03:30:59 PM
Here's an easy recipe that is low-carb, low calorie and very tasty.  You must try this!  We prepped one last night for tonight's dinner.

Herbed Balsamic Chicken Breast and Arugula...



Bon appetit!

Cool, I'd been looking for a new chicken recipe to try and this one features stuff I like 

Quote from: Jill F on July 09, 2014, 03:30:59 PM
Here's an easy recipe that is low-carb, low calorie and very tasty.  You must try this!  We prepped one last night for tonight's dinner.

Herbed Balsamic Chicken Breast and Arugula

2 skinless boneless chicken breast halves (5 to 6 ounces each)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon coarse kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon herbes de Provence
2-1 ounce slices blue cheese (Maytag works beautifully)
Baby arugula


Place chicken in large resealable plastic bag. Whisk vinegar, oil, and half the coarse salt+pepper in small bowl. Add to chicken; seal bag. Chill 2 hours minimum or preferably overnight, turning bag occasionally.

Put barbecue on medium-high heat and brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence and remaining salt and pepper. Grill chicken until cooked through, about 6 minutes per side, and add the slices of cheese on top at the last minute. Serve on top of a bed of baby arugula tossed with balsmic vinegar, olive oil and ground black pepper to taste.

Bon appetit!

Oh, we just added some finely chopped shallots and a touch of dijon to the dressing...

I had some soba noodles with onions and baby corn. I should have added some kind of protein, but it's been so hot I was happy to keep it light.

I had homemade pizza margherita and vanilla ice-cream.

Mozzarella sticks and baked ziti.

Slow Cooker Easy Chile Rellenos, or Jill's Jackasserole (new Jill-ism of the day)

Hi again!  Here's one of my vegetarian guilty pleasures.

1 24oz(ish) can whole green chiles (roasted even better)
4 oz lowfat jack cheese, shredded
4 oz lowfat cheddar cheese, shredded
1 14oz can diced tomatoed with garilc, oregano and basil
1 5oz can evaporated milk (not sweetened!)
4 eggs
2 Tablespoons flour

Spray the crock pot/slow cooker with PAM or whatever nonstick spray on hand.  Drain can of green chiles, slice each one in half lengthwise and line the bottom of the pot one layer thick with the skin side down. 

Take 1/3 of the jack and spread it evenly over the chiles.  Do the same with 1/3 of the cheddar.   Make another layer of chiles and cheeses in the same order, and again once more for three total layers.

Drain some of the liquid from the tomato can and spread the entire can over the top.

Break 4 eggs into a bowl, scramble with the evaporated milk and slowly add flour until incorporated.  Break up any chunks of flour (sifting might be cool here) before adding it to the mixture, and make sure it is smooth before adding this mixture as the top layer of the casserole.

Cook on high for 2-3 hours, and it's OK to suck or paper towel the fat layer from the top if one arises.

I like to add black pepper and hot sauce (Cholula!) after it has been served up.

Quote from: Jill F on July 16, 2014, 06:34:53 PM
Slow Cooker Easy Chile Rellenos, or Jill's Jackasserole (new Jill-ism of the day)

Hi again!  Here's one of my vegetarian guilty pleasures.

1 24oz(ish) can whole green chiles (roasted even better)
4 oz lowfat jack cheese, shredded
4 oz lowfat cheddar cheese, shredded
1 14oz can diced tomatoed with garilc, oregano and basil
1 5oz can evaporated milk (not sweetened!)
4 eggs
2 Tablespoons flour

Spray the crock pot/slow cooker with PAM or whatever nonstick spray on hand.  Drain can of green chiles, slice each one in half lengthwise and line the bottom of the pot one layer thick with the skin side down. 

Take 1/3 of the jack and spread it evenly over the chiles.  Do the same with 1/3 of the cheddar.   Make another layer of chiles and cheeses in the same order, and again once more for three total layers.

Drain some of the liquid from the tomato can and spread the entire can over the top.

Break 4 eggs into a bowl, scramble with the evaporated milk and slowly add flour until incorporated.  Break up any chunks of flour (sifting might be cool here) before adding it to the mixture, and make sure it is smooth before adding this mixture as the top layer of the casserole.

Cook on high for 2-3 hours, and it's OK to suck or paper towel the fat layer from the top if one arises.

I like to add black pepper and hot sauce (Cholula!) after it has been served up.

Jill I am an unabashed foodie and love your recipes, will you marry me? 

Veggie curry with a hardboiled egg and air freshener!

Grilled Halibut With Lemon, Dijon and Tarragon (Sorry, I don't have a fun name for this fish dish!) 

3 tablespoons finely chopped fresh tarragon (fresh preferred) or 1 tablespoon dried tarragon
lemon slices
1/8 cup Dijon mustard
fresh tarragon, chopped
2 halibut steaks
1/2 tablespoon lemon zest
1/8 cup olive oil
1 tablespoon finely chopped fresh chives
1/4 cup fresh lemon juice
salt & freshly ground black pepper

In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.

Place fish steaks in a Ziplock bag (or use a large shallow dish w/ cover), then add the marinade, close the bag securely, and refrigerate 2 hours minimum.  I like to do it overnight

Prepare your barbecue or grill pan to medium temperature.   Brush with olive oil to prevent sticking if you like, but I prefer to use fish baskets on the grill so I don't lose any.

Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness. (Don't overcook- dry fish sucks!)

Garnish with lemon slices and tarragon if you wish and serve immediately.

I like this with wild rice or pilaf and steamed carrots.

Curry lentils with broccoli and purple onions and brown basmati rice and a little bit of red rice.

Wow, have I not posted a recipe in a month? 

OK, here's my baked falafel recipe that I am about to make:

15-20z can chickpeas/garbanzo beans, drained
1/2 brown onion
6 Tablespoons chopped Italian parsley
2-3 cloves garlic (I like more...)
1 1/2 teaspoons cumin
2 teaspoons coriander
1 teaspoon chili powder
pinch of cayenne
1 1/2 Tablespoons olive oil (also use some on baking sheet)
salt, pepper and paprika to taste

YOU WILL NEED A FOOD PROCESSOR FOR THIS

Preheat oven to 400 F

Roughly chop the herbs, onion and garlic so that the food processor can grind it finely.

Put everything in the food processor, pulse it and scrape the sides down until it is all finely processed, but not pureed.

It should all be slightly wet and hold together well.  If it is too dry, add olive oil.  Adjust seasonings to taste.

Make small balls with a cookie scoop if you have one and space evenly on oiled cookie sheet.  Cook 10 minutes on one side, turn over and cook 15 minutes on second side.

I like to serve this with a dip that I make with Greek yogurt, tahini, garlic and a bit of lemon juice.  I don't have a recipe for that because I make it up as I go along. 

I also like to serve these with pita bread, hummus (with sumac, olive oil and pine nuts on top) and tabouli.