Magazine article Sunset

Week Night Cooking: Recipes in 30 Minutes or Less

Magazine article Sunset

Week Night Cooking: Recipes in 30 Minutes or Less

Article excerpt

GRILLED LAMB KEBABS with PISTACHIO-MINT SALSA  SERVES 4 TO 6 / 30 MINUTES  An unusual salsa, made with easy-to-find Middle Eastern ingredients, transforms ordinary kebabs into something exotic. You'll need 4 to 6 metal skewers (10-inch size) for the lamb.  1  tbsp. honey 2  large garlic cloves, minced 1  1/4 tsp. kosher salt, divided 10 tbsp. extra-virgin olive oil, divided 1  1/2 lbs. boneless leg of lamb (sometimes sold as stew     meat), any fat trimmed and meat cut into 2-in. pieces 1/4 cup fresh mint leaves 1/4 cup flat-leaf parsley leaves 1/3 cup plain kefir* or Greek yogurt 1/2 cup shelled, toasted pistachios 2 cans (15 oz. each) cannellini or other white bean, rinsed and drained  1. Heat a grill to high (450[degrees] to 550[degrees]). Combine honey, garlic, 1/2 tsp. salt, and 4 tbsp. oil in a medium bowl. Add lamb and mix to coat well. Thread lamb onto skewers.  2. Meanwhile, put mint, parsley, kefir, pistachios, 1/4 tsp. salt, and remaining 6 tbsp. oil in a food processor. Pulse until pistachios are finely chopped, about 1 minute.  3. Put cannellini in another medium bowl. Mix in 1/2 cup pistachio mixture and remaining fi tsp. salt.  4. Grill lamb until done the way you like, about 10 minutes for medium, turning once. Remove from heat. Spread beans on a platter and arrange lamb skewers on top. Spoon remaining pistachio sauce over lamb.  * Kefir is a tart beverage made with fermented milk. Look for it near the yogurt.  PER SERVING 598 Cal., 53% (317 Cal.) from fat; 36 g protein; 35 g fat (7.3 g sat.); 37 g carbo (7.8 g fiber); 394 mg sodium; 84 mg chol. GF/LS  STEAK SALAD with TOMATO and GLUE CHEESE  SERVES 4 / 30 MINUTES  Fast-cooking and flavorful, skirt steak is made for weeknight dinners. The steak starts out quite large; cutting it into three pieces before grilling helps it cook even more quickly.  2 tbsp. whole-grain mustard 3 dashes Worcestershire sauce 1 tsp. balsamic vinegar 1/4 tsp. each kosher salt and   pepper 1 lb. skirt steak, cut into 3 pieces 5 oz. arugula 1 pint cherry tomatoes, halved 3/4 cup chopped celery 2 green onions, chopped 3 oz. blue cheese, crumbled 2 tbsp. lemon juice 1/4 cup extra-virgin olive oil  1. Heat a grill to high (450[degrees] to 550[degrees]). Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.  2. Grill steak, turning once halfway through, until done the way you like, 6 to 8 minutes for medium. … 
Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.