1.27.2009

If I Have Time...

January has been going by incredibly quickly for me, it's kind of been a bit of a blur - mostly because I haven't been cooking as much as I've wanted to. Bimmer Man has been home, then not been home, MONSTER has obedience school and I, well, I've been too engrossed in reading and crocheting. But I still want to make cupcakes. I still want to makes lots of things.

Here's what's on my list:

Broiled Cumin Lamb Chops with Curried Couscous
Yield: 4 servings (serving size: 2 lamb chops and about 1 cup couscous mixture)

Ingredients

Lamb:
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon honey
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

Couscous:
1 cup chopped onion
1/2 cup dried cranberries
3/4 cup water
1/2 cup orange juice
1 teaspoon curry powder
1/4 teaspoon salt
1 cup uncooked couscous
2 tablespoons chopped fresh cilantro

Preparation

Preheat broiler.

To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Add cilantro; fluff with a fork.

Nutritional Information
Calories: 510 (33% from fat)
Fat: 18.7g (sat 9g,mono 7g,poly 1g)
Protein: 26.9g
Carbohydrate: 56.8g
Fiber: 4.1g
Cholesterol: 95mg
Iron: 3mg
Sodium: 493mg
Calcium: 54mg
David Bonom, Cooking Light, NOVEMBER 2007


Gnocchi with Asparagus and Pancetta

Yield: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)

Ingredients

1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 ounces pancetta, cut into thin strips (about 1/2 cup)
1/4 cup thinly sliced shallots
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (1 ounce) shaved Parmesan cheese

Preparation

1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.

3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.

Nutritional Information
Calories: 277 (21% from fat)
Fat: 6.5g (sat 3.1g,mono 2.5g,poly 0.1g)
Protein: 11.2g
Carbohydrate: 43.7g
Fiber: 2.6g
Cholesterol: 15mg
Iron: 2.6mg
Sodium: 932mg
Calcium: 110mg
Jackie Mills, MS, RD, Cooking Light, APRIL 2008

1 comment:

Joelen said...

Both of these recipes sound delicious!