WHAT I HAVE BEEN COOKING LATELY!

INGREDIENTS FOR CURRY
STRAWBERRY CINNAMON FROZEN YOGURT

LAMB BURGERS

I have not been cooking as much as I should-but am slowly returning and feeling energized about trying new things.

Recently I made these really good lamb burgers. Now I do not often cook with lamb except to grill loin chops about once a season I always go to the butcher and it is a bit costly. Ground lamb is not at all expensive.

First I went to PAISANOS on Smith Street( my favorite butcher shop) and asked the guys for lean ground lamb which they ground while I waited.

I got this recipe from Self Magazine-they have a lot of good recipes and this is just an example.

I followed the recipe but left out the raw red onion that you add to the pita at the end.

I will make this again since I am growing both mint and oregano so will have plenty and next time I will grill the burgers outside. I think it will make a perfect summer dinner.

Greek Burger With Arugula, Tomatoes and Feta
Serves 4
INGREDIENTS
4 whole-wheat pitas (6 1/2 inches each)
1/4 cup skim milk
1 small onion, finely chopped
2 cloves garlic
2 tablespoons chopped fresh mint
4 teaspoons chopped fresh oregano or 1 tsp dried
1 tablespoon fresh lemon juice
3/4 pound lean ground lamb
2 teaspoons olive oil
3 cups arugula
1 medium tomato, cut into 1/4-inch-thick slices
1 red onion, cut into 1/4-inch-thick slices
1/3 cup crumbled feta
Dressing
2/3 cup nonfat plain yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped garlic
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 cup peeled, seeded and finely diced cucumber
PREPARATION
Heat oven to 350˚. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Puree soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer puree to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.
THE SKINNY
377 calories per serving, 11 g fat (4 g saturated), 43 g carbs, 7 g fiber, 32 g protein

The next recipe is a healthy, one pot dinner tastes great served with basmati rice and some chutneys on the side..I used non-fat chicken broth. The rest I followed the recipe as written.

SOUTH INDIAN-STYLE VEGETABLE CURRY

Serves 6

2 Tbs. Canola Oil

1 Large Yellow Onion finely diced

4 medium cloves garlic minced

1 2-inch piece fresh ginger,finely grated (1 Tbs)

1 Tbs. ground coriander

1 1/2 tsp. ground cumin

3/4 tsp.ground tumeric

1/2 tsp.cayenne

1 Tbs.tomato paste

2 cups lower-salt chicken broth or vegetable broth

1 cup light coconut milk

1 3-inch cinnamon stick

Fine sea salt and freshly ground black pepper

1 small cauliflower broken into florets (4 cups)

1 lb sweet potatoes peeled and cut into 1-inch cubes(about 3 cups)

2 medium tomatoes cored, seeded and coarsely chopped (about 1 1/2 cups)

2 large carrots, peeled and cut into 1/2 inch thick rounds

1 15 1/2 oz. can chickpeas drained and rinsed

4 oz. baby spinach (about 4 cups)

2 Tbs. fresh lime juice

1 tsp. finely grated lime zest

2 Tbs. chopped fresh cilantro

In a 5-6 quart dutch oven heat the oil over medium-high heat.Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes.

Reduce the heat to medium and cook until the onion is richly browned, 5 to 7 minutes more.

Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics about 1 minute.

Add the broth, coconut milk, cinnamon stick. 1/2 tsp salt and 1/4 tsp pepper and bring to a boil. reduce heat to medium low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots.Raise the heat to medium high and return to boil. Reduce the heat to medium low, cover and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt.

Garnish with cilantro.

Last but not least is Strawberry Cinnamon Frozen Yogurt.

I put a ice cream maker on my Christmas Wish list and was lucky enough to receive one.

This is my second attempt at frozen yogurt

It was a little sweet to my taste so next time I am going to use less sugar.

STRAWBERRY CINNAMON FROZEN YOGURT

Makes About 1 Quart

3 c Greek-style yogurt

1 1/2 c sugar

1/4 c freshly squeezed lemon juice

1 t vanilla

1 t ground cinnamon

1 t dried lemon zest

1/8 t salt

1 c fresh strawberries quartered and thinly sliced

1. Combine the yogurt, sugar, lemon juice, vanilla, cinnamon, lemon zest and salt in a medium bowl and whisk until smooth.

2 Freeze the mixture in a ice cream maker according to the manufacturers instructions.Add strawberries during the last minute of mixing in the ice cream maker. Transfer to a airtight container and freeze for 2-4 hours before serving.