Persian Turkey (or Lamb) Kebabs

Persian Turkey Kofta Kebabs
Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 3 kebabs • Old Points: 4 pts • Points+: 5 pts
Calories: 185.4 • Fat: 8.3 g • Protein: 22.9 g • Carb: 5.1 g • Fiber: 0.8 g • Sugar: 0.3 g
Sodium: 114.5 mg (without the salt)

Ingredients:

20 oz 93% lean ground turkey
1 small onion, minced
2 cloves garlic. minced
1/4 cup fresh parsley, chopped (I have subbed cilantro for a different, but also great, flavor)
2 tbsp bread crumbs (I skipped; could use oats, but it would be looser)
1/4 tsp allspice (I used about 1 tsp)
1/4 tsp coriander (I used about a tablespoon) 

(I also added ground cumin)
1/4 tsp paprika (I used about a tablespoon)
1/4 tsp chili powder (I used 1-2 tsp)
salt and fresh pepper (to taste)

Directions:

In a large bowl combine the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until evenly blended. (I used a food processor for a smoother texture) 

Divide into a heaping 1/4 cup portions so you get 12; roll into log shaped ovals. Place on a cookie sheet and refrigerate at least 30 minutes. If using wooden skewers, soak in water at least 30 minutes before grilling.

When ready to eat, preheat grill to high heat. Carefully insert the skewer through the formed meat.

Grill for 10 to 15 minutes on indirect heat turning occasionally, until meat is no longer pink.

Serve with yogurt tahini sauce (plain yogurt, tahini, minced garlic, lemon or lime juice, salt, optional honey) or yogurt cucumber sauce. 

Grilled Chipotle Lime Cauliflower Steaks

Grilled Chipotle Lime Cauliflower Steaks
Serves 4 to 6


2 large heads cauliflower
1/4 cup olive oil
2 limes, zested and juice
2 cloves garlic, finely grated
1 teaspoon honey or agave syrup
2 tablespoons paprika
1 tablespoon chipotle powder
1 teaspoon salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve

Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick "steaks." Reserve the florets that fall away for another recipe.

Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.

Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.

Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5 minutes or until done to your desired texture.

Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.
Recipe Notes
Final cooking time will depend on how thick you cut the steaks, and on your particular grill. I cooked mine at high heat until well grilled on the outside, but still a little snappy inside.

How to Grill Duck Breast

Season duck. (I use some combination of salt, garlic or onion powder, rosemary, pepper, cumin, usually.) Then....

1.

Grill the duck breasts skin side down over moderate heat until lightly charred and crisp, about 3 minutes. Turn the breasts and cook for about 4 minutes longer for medium-rare meat. Transfer the duck to a carving board and let rest for 5 minutes.

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2. 

Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

Carrot Cake

Based on http://sallysbakingaddiction.com/2015/03/23/my-favorite-carrot-cake-recipe/

Ingredients:

CAKE

• 1 cup granulated sugar
• 1 cup (240ml) vegetable or canola oil
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce (I used frozen grapes ground up in the food processor; you can also use crushed pineapple.) 
• 1 teaspoon vanilla extract
• 2 cups (260g) grated carrots (about 4 large)2 and 1/2 cups (312g) all-purpose flour
• 1 cup raisins or other dried fruit
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 350°F (177°C). Spray two 9-inch cake pans* with nonstick spray. Set aside.
2. In a large bowl, whisk the sugar, oil, eggs, applesauce, and vanilla together until combined. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
3. Mix in carrots and dried fruit. 
4. Pour/spoon the batter evenly into the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.

Stovetop Macaroni and Cheese from Scratch

Version 1
4-6 Servings

10-12 ounces pasta (macaroni, shells, etc...)
1⁄4 cup butter
1⁄4 cup flour
1⁄2 teaspoon salt
1-2 dashes black pepper (optional)
1-2 dashes nutmeg (optional)
2 cups milk
2 cups shredded meltable cheese (cheddar, gruyere, jack, etc...)

DIRECTIONS

Cook pasta according to package directions.

In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper. Cook on low heat until roux is just cooked through (no more raw flour taste) and still white or blonde (not yet brown).

Slowly whisk in milk until no lumps remain.

Cook and stir until bubbly.

Remove from heat, stir in cheese a bit at a time until melted.

Drain pasta; add to cheese sauce; stir to coat.


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Version 2

Creamy No-Roux Stove Top Macaroni and Cheese
Serves 4 to 6

Ingredients

1 pound pasta, any shape
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2-3 cups shredded cheese, like cheddar, monterey jack, or colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

Equipment

Pasta pot
Sauce pan
Whisk
Spatula
Instructions

1. Boil the Pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta isal dente, about 8 minutes. Drain and set aside.

2. Warm the Milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3. Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. Combine the Pasta and Cheese Sauce: In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.

5. Serving and Storing Leftovers: Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.