TURKISH LAMB GALETTE

Ground Lamb was on sale for $4/lb last week.  I bought some and decided we should have something new and different.  While looking around, I remembered we would have an extra pie dough because we had Tortiere last week.

D made it, and I think it was easy, because he didn't make any comments about the dough (this is usually the issue).  We figured out the points ahead of time and they were high, but despite how small it looked, 1/6 of the Galette was more than enough, if you have a salad to go with it.

We would have again.

TURKISH LAMB GALETTE

Photo by ALB

From: Climbing Grier Mountain
Yield: makes one 9-inch pie (6 servings)
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients
1 tbsp olive oil (didn't use)
1 lb ground lamb
1 garlic clove, minced
1/2 cup chopped red onion
2 tbsp drained and chopped sun dried tomatoes
2 hot cherry peppers, diced (used Hot Cherry Pepper Hoagie Spread- 2 TBSP)
2 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red pepper flakes
1 store bought 9-inch pie crust, thawed
1/4 cup shredded mozzarella
1/4 cup shredded mild cheddar cheese
1 egg whisked
Fresh chopped parsley, for garnish (didn't use)
salt and pepper to taste

Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.

In a large skillet preheated to medium high heat add the olive oil (use some sundried tomato oil if the lamb doesn't produce enough grease on its own), ground lamb, salt, and pepper. Using a wooden spoon break up the ground lamb and cook until no longer pink about four to five minutes. Next, add in the garlic and let it cook for a minute or two. Then add the red onion and sauté until softened about three minutes. Next, add in the sun dried tomatoes, hot cherry peppers, paprika, cumin, coriander, and red pepper flakes. Stir to make sure all the ingredients are combined. Continue to sauté for another couple of minutes.

Roll the pie crust out on the prepared baking sheet. Using a slotted spoon, spoon the lamb mixture into the center of the pie crust leaving a one inch border. You might have some mixture leftover and that’s okay. Use the leftovers up in some scrambled eggs! Top with lamb mixture with mozzarella and cheddar cheese. Fold the pie crust in towards the filling creating a rustic border. Brush the galette with the egg wash and then bake for about 20 minutes or until the galette is golden brown and the cheese has melted. Garnish with fresh parsley!

13 Smart Points (my additions/subtractions at 6 servings)

Szechuan Beef Takeout

I saw this recipe last week, and asked D to make it. He makes Szechuan Pork a lot, so I thought beef would be a little change.  We both like it a lot.  It had a little heat, but nothing mind blowing.

We had with rice, and would have again.

Szechuan Beef Takeout

Photo by ALB

Prep Time: 15 minutes
Cook Time: 20 minutes
Adapted from Sndwchs, etc.

Yield: 4

Ingredients

For the beef:
1.5 lbs. steak (I used flank)
1 tablespoon low sodium soy sauce
1 tablespoon white wine
2 tablespoons cornstarch
2 tablespoons sesame oil
For the veggies:
3 celery stalks, julienned
1/2 cup shredded carrots
3 green onions, sliced into 1/2 inch pieces, whites and all
1 inch fresh ginger, grated
1/2 cup green beans
For the sauce:
1 teaspoon crushed red pepper flakes
1/2 teaspoon Szechuan Seasoning
2 cloves garlic, minced
2 tablespoons packed brown sugar
1 tablespoon Sriracha
4 tablespoons low sodium soy sauce
1 tablespoon vinegar
2 tablespoons water

Instructions
Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.

Mix all your ingredients for the sauce in a bowl.

Next put the sesame oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)

Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate. Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.

Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), add your Szechuan sauce and cook for an additonal minute.

Toss in the beef, mix well and serve over white rice.

9 Smart Points (my additions/subtractions at 4 servings)

Brazilian Chicken with Coconut Milk

Make this with Rice. It is good.

Brazilian Chicken with Coconut Milk

Photo by ALB

4 servings
Prep: 15m
Cook: 30m
Ready In: 45m

Ingredients
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh cilantro
Add 1/2 pound of steamed green beans

Preparation
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

5 Smart Points (my additions/subtractions at 4 servings)

Tomato Spinach Chicken Spaghetti

This is one of those recipes that had been floating on Pinterest.  D and I finally put it on the menu.  I thought it was off that it had sun-dried tomatoes and regular tomatoes, but it worked out. 

I would have again.

Tomato Spinach Chicken Spaghetti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time 30 mins

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 servings
Calories: 532 kcal
Adapted from: Julia

Ingredients
1/4 cup sun-dried tomatoes chopped, drained of oil
1 tablespoons olive oil drained from sun-dried tomatoes
3/4 lb chicken boneless and skinless breasts, chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes chopped
1/4 cup fresh basil leaves chopped
10 oz spinach fresh
3 garlic cloves chopped
8 oz spaghetti pasta
4 tablespoons Parmesan Cheese

Instructions
Start water for pasta.

Add chopped sun-dried tomatoes and 1 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken, red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.

Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.

At this point, when the pasta and vegetables are off heat, add Parmesan Cheese.

8 Smart Points (my additions/subtractions at 4 servings)

Firecracker Chicken

I don't know where I found this recipe, but I decided D should make it. He said there was a ton of sauce left so when I figured out the WW points, I halved the recipe in the tracker.
Don't use all the sauce anyway, because your nose will run. This is SPICY!!

But it is also really good.

We used bone-in skin-on thighs, because that's what we had.  We had with rice and broccoli.

Will have again.

Firecracker Chicken

Photo by ALB

30 minutes to prepare
Serves 4

INGREDIENTS
1 pound boneless, skinless chicken breasts (used bone-in, skin-on thighs)
1/2 cup Sriracha hot sauce
2/3 cup brown sugar, packed
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced
1-2 teaspoons red pepper flakes
Kosher salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 400°F.

In a small saucepan, combine the hot sauce, sugar, soy sauce, vinegar, garlic, and pepper flakes, and cook over medium heat until the sugar has dissolved.

Meanwhile, in a medium cast iron skillet (or other oven-safe skillet), heat oil over medium-high heat. Season chicken breasts generously with salt and pepper, and cook until browned, 3-5 minutes per side.

Brush some of the sauce over the chicken, and transfer skillet to oven.

Bake until chicken is cooked through, 10-15 minutes, basting chicken with sauce every 5 minutes.

Remove chicken from oven and serve with leftover sauce. Enjoy!

Recipe adapted from 12 Tomatoes


9 Smart Points (my additions/subtractions at 4 servings)

Easy Chicken Tamale Burrito Bowls

We've now had this twice, and both times, I can't get enought of it.  It is so smokey and then the cheesy polenta adds just the right cool down.

Easy Chicken Tamale Burrito Bowls

Photo by ALB

Adapted by halfbakedharvest
COURSE: main course
CUISINE: mexican

Prep time 10 minutes; Cook time 30 minutes; Total time 40 minutes
Servings 6 servings

INGREDIENTS
CHICKEN
1 1/2 pounds chicken breast or thighs (boneless) (I used a mix of both - you may also use pork beef or lentils for a vegetarian version)
2 cups red enchilada sauce
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 onion sliced
2 red pepper sliced
1 1/2 cups cooked black beans drained and rinsed if using canned (use the whole can)

CHEESY POLENTA
2 cups fat free chicken broth
2 cups 2% milk
1 cup dry polenta
4 ounces sharp white cheddar cheese shredded plus more for topping if desired
1/4 teaspoon salt
1/4 teaspoon pepper

FOR TOPPING
1 avocado mashed with a pinch of salt and pepper
4 ounces queso fresco cheese crumbled (didn't use)
fresh cilantro chopped
crushed tortilla chips (didn't use)

INSTRUCTIONS
Heat a very large skillet over medium- high heat and add the olive oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the veggies) add the onions and red and orange peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.

Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 3-4 minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10-15 minutes or until cooked through and shreds easily.

Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

When the chicken is done cooking remove the chicken from the heat and shred the chicken with 2 forks right in the sauce. If your peppers have cooled off too much I would toss them with the chicken to get them warm again. Toss in the black beans until warmed through.

To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro and crushed tortilla chips. 13 Smart Points (my additions/subtractions at 6 servings)

Gochujang-Glazed Ribs

This is an odd recipe, in terms of how D made it.  He smoked the ribs.
I don't know how to smoke ribs, and I wasn't paying any sort of attention.  So if you know how to do it, it is probably easy to adapt the recipe. If you don't, you'll have to bake in the oven.

Anyway, the ribs were great, and I really enjoyed them. We had with avocado potato salad.

Gochujang-Glazed Ribs

Photo by ALB

Servings 6
Author Lisa Fain from Homesick Texan

Ingredients
For the gochujang sauce:
¼ cup gochujang paste
¼ cup soy sauce
¼ cup orange juice
2 tablespoons apple cider vinegar
2 tablespoons sesame oil
8 cloves garlic, minced
2 tablespoons brown sugar
½ teaspoon ground ginger
Salt
For the ribs:
2 2-pound racks baby back ribs (used 1 rack of Spare Ribs)
1 tablespoon kosher salt
½ tablespoon black pepper
4 scallions, thinly sliced, for garnishing
2 tablespoons sesame seeds, for garnishing

Instructions
To make the sauce, stir together the gochujang paste, soy sauce, orange juice, apple cider vinegar, sesame oil, garlic, brown sugar, and ginger until well blended. Taste and add salt if needed.

For the ribs, salt and pepper each rack on both sides. Line two sheet pans with foil, then lay out 2 (2-feet) pieces of foil and place this foil on top of the sheet pans. Place each rack on the foil, starting with the meat-side down.

Take half the sauce and then evenly spread the sauce on the racks on both sides, reserving the remaining sauce for the final glazing. With the meat-side up, wrap the ribs with the foil leaving the seam on top, then refrigerate for 4 to 8 hours.

To prepare the ribs, preheat the oven to 300°F and remove the ribs and their sheet pans from the refrigerator. Once the oven has heated, slide the ribs into the oven and cook covered for 1 hour and 40 minutes.

After this time, remove the ribs from the oven and gently open the foil and pull it back to expose the meat. The meat should be tender but if you desire it to be more so, return the ribs to the oven and continue to cook until they’re how you prefer.

Once tender, remove the ribs and turn the heat up to 450°F. Gently open the foil and pull it back to expose the meat. With tongs, flip the ribs and spread a couple of tablespoons of the remaining sauce on the bony side. Flip the ribs back over and evenly coat the meaty side with the rest of the sauce. Slide the ribs back into the oven and cook uncovered for 12-15 minutes or until the sauce is beginning to blacken.

Remove the ribs from the oven and allow to rest for 15 minutes before slicing. Garnish with sliced scallions and sesame seeds before serving.