Category Archives: Meat

Lemon Ginger Stir Fry

This post was supposed to be published last week.  Unfortunately, it was derailed by my son getting sick.  For all you parents out stir fry done in panthere, I think you will agree that there is nothing more stressful than your child getting sick.  You can have stress in your job, your relationship, or any area in your life, but there is nothing as stressful as watching your little one ill.  Last week was my son.  This week is my 6 month old baby.  To say I am at my wits end is an understatement!

Since I have both kids in bed right now I decided to go ahead and write this post.  This is actually one of the first recipes that I created back in college.  I used to make lots and lots of stir fries in college and this one became a favorite.  I remember a visit to London where I was staying with a friend who lived in a flat with several roommates.  As a thank you for letting us stay I made this for everyone for dinner.  It was such a hit that people were literally licking their plate clean.  I knew I had a winner at that point!  Recently I gave this recipe to my sister and her husband.  They liked it so much they decided to make it again and photograph it for me – thanks Ro and Bill! (notice the adorable dog in the picture – that’s Wrigley)

My original version of this recipe was made with chicken so that is how I always make it.  However, you can leave the chicken out for a vegetarian dish.  You can also change up the vegetables for whatever looks good, or you happen to really like.  Different colored peppers and zucchini are also great in here.  With all the veggies, little fat and lean protein this is as healthy as it is tasty.  I like to serve this over white or brown rice.  Delicious!

 

 

Prep Time: 10 Minutes

Cook Time: 15 – 20 Minutes

Yield: 4 – 6 servings

 

 

2 tablespoons canola oilStir Fry Prep 2

2 scallions, chopped

1 tablespoon freshly grated ginger

Juice of 1 large lemon, or 2 small lemons

1/4 cup soy sauce (I prefer low sodium)

2 large chicken breasts, cut into chunksStir fry wrigly

1 head of bok choy, washed well and chopped

2 cups chopped broccoli

1 cup sliced mushrooms

1 cup and a half snap peas, halved

Sesame seeds (optional)

 

 

Put up water for whatever rice you plan to make.  Prepare the rice.

In a large skillet heat the canola oil over medium heat.  Place the ginger and scallions in the pan and sauté until the scallions just begin to soften, about 2 minutes.  Add the lemon juice and soy sauce and stir.

Stir fry scallions and ginger

Place the chicken into the pan and let cook for four to five minutes.

stir fry chicken in pan

Add the broccoli and let cook for two or three minutes, until it begins to soften.  Add the bok choy and stir. Once that softens a bit add the snap peas and mushrooms.  The idea is to add the vegetables in order of which will take the longest to cook.

stir fry in pan2

Sauté over medium heat until the chicken is cooked through and the vegetables are tender. Garnish with sesame seeds and serve over whatever rice you like best.

stir fry in bowl

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Classic Hamburger

I am happy to announce that I am participating in the Joyofkosher.com Kosher Connection Link Up for Kosher food bloggers again (see below!).  The theme for this month is grilled food.  Perfect – right up my alley!  I love almost anything grilled, from lettuce,to meat, to fish, to fruits and veggies.  I had a hard time deciding what to post since you can make so many great recipes on the grill.  I was having thoughts of grilled sandwiches, desserts, kabobs and all sorts of grilled concoctions.  After many days of obsessing I could not decide what to post, but kept coming back to my favorite thing to make on the grill – a good old fashioned hamburger.

I love this recipe because it is quick, easy and delicious.  It is kid and adult tested and always a winner!  There are only a few ingredients, and these burgers are really flavorful.  They can be made on an outdoor grill or year round on a grill pan.  For many years I lived in an apartment and did not have an outdoor grill.  These are still great made on the grill pan.

I love this burger on a bun topped with ketchup, mustard, lettuce, tomato pickles and a slice of onion – the classic.  You can also get creative with what type of bun you use and top it with any of your favorite toppings.  Some other toppers I love are sliced avocado, grilled onions and mushrooms, spicy mayonnaise or any pickled veggie.  The possibilities are endless!

 

Prep Time: 5 Minutes

Cook Time:  10 – 12 Minutes

Yield: 4 servings

 

1 ¼ pounds of lean ground beef

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

Freshly cracked pepper

 

Preheat a grill pan or outdoor grill over medium-high heat.

Combine the salt, pepper, onion and garlic powder in a large bowl.  Add the Worcestershire sauce and meat to the of the spices.  Mix until just combined – do not over mix.

Create 4 burgers out of the mixture.  Create a dimple in the middle of each burger to help cook evenly. Place the burgers on the grill.

Grill for 5 – 6 minutes on each side for medium burgers.  A minute less for medium rare and a minute or two more for well done on each side.

 


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Sweet and Savory Meatballs

I really love the traditional Italian meatball with a good red sauce and spaghetti.  But this meatball is good too!  It is totally different from the Italian meatball and is normally eaten with rice as opposed to pasta.  I personally like it over rice pilaf.  The sauce is sweet and savory at the same time (hence the name) and it is really easy to make.  The ingredient list may make you pause – grape jelly in your sauce?  I was skeptical too!  I promise that you do not even know it is in there.  I just ask that you try it and see what you think. You will not be sorry 🙂

This is a great Passover dish because you can easily substitute the bread crumbs for matzo meal.  The recipe can easily be doubled or tripled for a lot of guests.  Even if you are making this for two or three people I suggest making the whole batch as leftovers are delicious!

 

Prep Time:  15 minutes
Cook Time:  45 minutes
Yield:  4 – 6 servings

 

Sauce:
Nonstick cooking spray or olive oil in a Misto (preferable)
1 small onion, finely diced
1 can tomato sauce (8oz), plus 1 can of water (use tomato sauce can)
1 small can tomato paste
1/3 cup of sugar
2 tablespoons of grape jelly
2 teaspoons red wine vinegar

Kosher salt and freshly ground black pepper

Meatballs:
1 pound lean ground beef
1 egg
1 tablespoon of sugar
3- 4 tablespoons unseasoned bread crumbs, can substitute matzo meal
Pinch of allspice
Kosher salt and freshly ground black pepper

 

Coat a heavy bottomed, medium sized pot with cooking spray (or oil in a Mist0) and sauté the onion over medium heat until softened, about 3-5 minutes.  Add the rest of the sauce ingredients and stir until the tomato paste and grape jelly are completely melted into the sauce.  Season with salt and freshly cracked pepper to taste.   Bring sauce to boil and reduce to simmer.

Mix meatball ingredients in a large bowl until just mixed through.  Roll meat into balls and add to sauce.  Bring meatballs and sauce to a low simmer and cook 45 minutes, covered shaking the pot often to prevent sticking.

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Lamb Kebabs

I polled a few family members and friends to ask what my second recipe posting should be.  Being that I recently made these kebabs this recipe was the most in demand.

I love kebabs!  We make many different kinds in my family.  They originated in the Middle East, but have been adapted by many cultures.  Whether they are made with beef, lamb or chicken, made with ground meat or chunks, on a skewer or off, they are a very flavorful way to prepare meat or even veggies.  You can spice them up a number of ways and they are always a crowd pleaser.

I must admit that I have taken some short cuts with this recipe.   Kebabs are traditionally cooked and served on skewers.  It is absolutely fine to place these kebabs on skewers if you wish.  In the interest of time I normally skip this step.  Kebabs are also traditionally grilled.  You can either use a grill pan or flame grill to cook these and they would be great.  The reason I cook them in the oven is to save some time and not have to baby sit them.  That way I can multitask and do other things while they are cooking.  I also use two of my favorite kitchen gadgets in order to save time, the lemon zester and mini food processor.

This is actually a very simple recipe with few ingredients.  Lamb has a very distinct and strong flavor.  The mint is a great and natural complement to the lamb.  This can also be made with ground chicken or ground beef.  If you do not like mint you can substitute fresh cilantro or flat leaf parsley.  I hope you enjoy this dish.  As always, please give me your feedback!  I am particularly interested in hearing what people think about the lemon zest as I was not sure myself if it is a good addition.  I can’t wait to hear what you think!

 

Lamb Kebabs

 

Prep Time: 10 Minutes

Cook Time:  40 Minutes

Yield: 4 – 6 servings

 

1 ½  pounds of ground lamb

½ large red onion, or 1 small red onion

3 cloves garlic

Zest of half a lemon (optional)

¼ cup fresh mint, plus 1 tablespoon chopped for garnish

1 teaspoon kosher salt and freshly cracked pepper

 

Preheat oven to 375 degrees

In a mini food processor pulse together the onion, garlic, lemon zest and mint.  If you do not have a processor you can also chop everything by hand.  Just be sure it is very finely chopped.

Place the mixture into a large bowl. If you are chopping everything by hand be sure to mix the onion, garlic, zest and mint together well.  Add the ground lamb, salt and pepper.  Mix until all ingredients are just combined.  Do not overwork or over mix.

Divide the meat in half and keep dividing it in half until you have 8 mounds of meat.  Roll each mound into a ball and then roll the middle of the meat lengthwise until you have a short log.

Place each kebab on a tin foil lined baking sheet.  If you have a cooking rack you can also place them on the rack on top of the baking sheet.

Cook the kebabs for 20 minutes.  Turn over and bake an additional 15 to 20 minutes until cooked through.  Garnish with chopped mint.

The kebabs can be served as an appetizer or main dish and served with cous cous or rice.

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