Tag: tbsp olive oil

Lemon-Garlic Broccoli

by Pam on January 6, 2014

My kids seem to eat more veggies when they have lemon or vinegar on them, my husband does too. I decided to quickly steam some broccoli until it was crisp-tender then sautéed it with crushed red pepper flakes, minced garlic, olive oil, and lemon juice. It was tangy and garlicky with a bit of a kick and we all loved it.

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.

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Lemon-Garlic Broccoli

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Ingredients:

1 large crown of broccoli, washed and cut into florets
1/2 tbsp olive oil
Pinch of crushed red pepper flakes,
2 cloves of garlic, minced
Juice from 1 lemon

Directions:

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Vegan Eggplant Meatballs

These amazing meatless meatballs are made with eggplant, white beans and breadcrumbs to hold them together – if I was a vegan, I would have no problem eating this for dinner every night! They almost remind me of eggplant parmesan, in the form of a meatball.

I’ve had my eye on this recipes since I got a copy of Mark Bittman’s VB6 Cookbook^[1], and it did not disappoint! I love finding new ways to incorporate more veggies into my diet, and I try to eat meatless two to three times a week, so Mark’s concept of eating vegan by day and flexitarian by night is quite appealing to me. And this week, I’m giving away 3 signed copies of the VB6 Cookbook on Skinny Bits. Click here for a chance to win your signed copy of the VB6 Cookbook^[2].

Mark suggests serving this on a whole wheat roll, over pasta, rice or vegetables, but I thought I would make some zoodles (zucchini noodles) for a veggie play on spaghetti and meatballs. To make the zucchini noodles, you’ll need a spiralizer (I use the Paderno Spiral Vegetable Slicer) ^[3]or a mandolin fitted with a julienne blade. I use 1 medium zucchini per person and saute each zucchini with 1/2 teaspoon of olive oil and garlic for 1 1/2 to 2 minutes tops. To see a more detailed zucchini noodle recipe, click here for my Zucchini Noodles with Lemon and Shrimp^[4].

These meatballs are perfect for all types of diets; vegan, vegetarian, dairy-free, clean eating, and gluten-free if you swap the crumbs for gluten-free breadcrumbs.

Vegan Eggplant Meatballs
Slightly Adapted from Mark Bittman’s VB6 Cookbook^[5]
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 meatballs with 1/2 cup sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 260 • Fat: 7 g • Carb: 43 g • Fiber: 9 g • Protein: 8 g • Sugar: 1 g
Sodium: 307 mg • Cholesterol: 0 mg

Ingredients:

cooking spray
1 tbsp olive oil
1 lb unpeeled eggplant, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 medium onion, chopped
1 tbsp minced garlic
1 cup cooked white beans (or drained, rinsed canned)
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs or panko (use gf crumbs for gluten free)
pinch red chili flakes (optional)
2 cups quick marinara sauce^[6]

Directions:

Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.

Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.

Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.

Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.

Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.

References

^{^} Mark Bittman’s VB6 Cookbook (www.amazon.com)
^{^} Click here for a chance to win your signed copy of the VB6 Cookbook (www.skinny-bits.com)
^{^} Paderno Spiral Vegetable Slicer (www.amazon.com)
^{^} Zucchini Noodles with Lemon and Shrimp (www.gordon-ramsay-recipe.com)
^{^} Mark Bittman’s VB6 Cookbook (www.amazon.com)
^{^} quick marinara sauce (www.gordon-ramsay-recipe.com)

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Lamb chilli casserole

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Ingredients

2 sprigs fresh rosemary
2 bay leaves
1 stick celery, chopped
Grated zest 1 small orange
750ml red wine
1 kg shoulder of lamb, boned and cut into 2cm cubes
2 tbsp olive oil
1 onion, sliced
2 large carrots, peeled and roughly chopped
2 cloves garlic, crushed
2 tomatoes, skinned and chopped
2 tsp mixed herbs
500ml hot chicken or vegetable stock
2 tsp tomato purée
1 red chilli, deseeded and chopped
Salt and freshly ground black pepper
2 tbsp cornflour
800g can potatoes, drained

That’s goodtoknow

You could use fresh potatoes instead of canned potatoes – simply add small new potatoes or cut old potatoes into quarters and add to the casserole about an hour before the end of the cooking time.

Method

Put all the marinade ingredients into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for about 20 minutes until the liquid has reduced by about half. Remove the rosemary and bay leaves from the marinade and discard. Pour the marinade into a large bowl and set aside to cool.
When the marinade has cooled, add the lamb and cover the bowl with cling film. Place in the fridge for about 2 hours.
Preheat the oven to 160⁰C/325⁰C/140⁰Fan/Gas Mark 3.
Heat the oil in a large ovenproof casserole dish or deep sauté pan, over a medium heat.
Remove the lamb from the marinade and add to the hot oil. Reserve the marinade to add to the casserole later.
Fry the lamb for about 5 minutes until evenly browned, then lift out and drain.
Add the onions, carrots and garlic and fry for about 3 minutes.
Add the lamb to the pan and then add the tomatoes, herbs, stock, tomato purée, chilli and reserved marinade. Stir well and season with the salt and freshly ground black pepper.
Bring to the boil then cover and place in the oven for about 3 hours. Check the casserole every now and again and add extra stock if necessary.
About 30 minutes before the end of the cooking time put the cornflour into a small bowl. Add a little cold water and mix to a paste. Take a few tablespoons of the hot gravy from the casserole and add to the paste, stirring well. Pour the mixture into the casserole and stir in very well. This will help to thicken the casserole.
Add the potatoes and return the casserole to the oven for a further 30 minutes.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Lamb casserole recipes

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