Ingredients

• 1 1/2 lb ground turkey or lean ground beef
• 2-4 Tbl dried minced white onion
• 1-3 Tbl dried minced garlic
• 1/4 c water
• 1-2 Tbl sweet curry poweder
• 1 tsp dried cilantro
• 1/4 c crunchy peanut butter
• 2 tsp chopped crystalized ginger (optional)

Preparation

Cover the minced white onion and garlic with the water for 5 minutes. Drain off any excess liquid and combine the onions and garlic with the ground meat, curry powder, and cilantro. Mix well and form 4 patties. Grill or broil just short of your preferred degree of doneness, turning once. Put 1 tbl of crunchy peanut butter atop each patty, cover the grill, and finish grilling or broiling to your desired doneness–at least another minute to soften and warm the peanut butter. Chop the crystalized ginger into small bits and sprinkle on the peanut butter topping for the final minute of cooking if desired.

Penzey’s, Summer 2010

Ingredients

• 3 tbl vegetable oil
• 2 cloves garlic, crushed
• 1/2 lb pork, finely minced
• 1 1/2 tbl light soy sauce
• 2 c chicken broth
• 1 tsp honey or granulated sugar
• 1/4 tsp white pepper (optional)
• 1/4 tsp powdered ginger (optional)
• 1 lb lobster meat–meat from 2 1-lb lobsters or 1 1/2 lbs lobster tail, cleaned, shelled, and cut into 2 inch pieces (may substitute equal parts crab)
• 2 tbl cornstarch
• 2 tbl cold water
• 2 green onions, washed and chopped (green part only)
• 1 egg, slightly beaten

Preparation

Heat the oil in a large wok or skillet over high heat. Add the garlic and pork and stir-fry until the pork loses its pink color. Stir in the soy sauce, chicken broth, honey, pepper, and ginger; bring to a boil. Add the raw lobster pieces, cover, reduce heat and cook for 10 min. Mix the cornstarch and cold water into a smooth paste. Add to the lobster and stir until the gravy is thickened. Stir in the chopped green onions. Pour the beaten egg over the lobster and stir until the egg is just set. Do not over cook! Remove and arrange on a platter. Serve with rice and veggies.

Penzey’s, Summer 2010

Ingredients

Kefta:

• 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
• 1 medium onion, grated
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon pepper
• 1/4 teaspoon hot paprika (or 1/8 teaspoon ground hot pepper)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh coriander (cilantro)

Tomato Sauce:

• 2 lbs. (about 1 kg) fresh, ripe tomatoes

• 1 medium onion, grated (optional)

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons salt

• 1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper

• 3 tablespoons finely chopped fresh parsley

• 3 tablespoons finely chopped fresh coriander (cilantro)

• 3 cloves garlic, pressed

• 1/3 cup olive oil

• 3 or 4 eggs (optional)

Preparation

Start Cooking the Tomato Sauce

Cut the tomatoes in half, seed them and grate them.

Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)

Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs.

Make the Kefta Meatballs

Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.

Add the meatballs to the tomato sauce, along with a little water – 1/4 cup (60 ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.

Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.

Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.

Christine Benlafquih, About.com

Ingredients

• 1/4 pound ground pork

Marinade:

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• a Pinch (less than 1/2 teaspoon) cornstarch

Sauce:

• 1/4 cup chicken broth
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
• 1 teaspoon granulated sugar, or to taste
• 2 teaspoons cornstarch

Other:

• 4 Asian eggplants
• 1 cloves garlic
• 4 tablespoons oil for stir-frying, or as needed
• 1 tablespoon bean sauce (hot bean sauce if possible)
• 1/2 teaspoon chile paste with garlic, or to taste
• 1 teaspoon sesame oil

Preparation

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.

Rhonda Parkinson, About.com

Ingredients

• 4 large sweet onions
• 4 oz. Mexican chorizo
• 4 oz. ground beef
• 1/2 tsp. black pepper
• 4 thick slices Mexican goat cheese or Muenster (4"x4")
• chopped cilantro
• 4 flour tortillas

for serving: additional flour tortillas, picante sauce or pico de gallo, guacamole

Preparation

Peel the onions. Cut an area off the top on which to set the onion. Hollow out the onions from the root end until about half the center has been removed. [I use the parings for my salsa and/or guac.] Place the onions in a steamer for about 20 minutes or until translucent but not too soft. [I use my microwave steamer, which only accommodates one onion at a time, for about 51/2 minutes per onion.] Remove and let cool on paper towel.

Saute meats and salt and pepper over medium heat for about 12 minutes, stirring constantly until well blended. Drain grease and fill onion cavities with stuffing. Place onions in a casserole and top with a slice of cheese. Cook uncovered in a 350 degree over for about 10 minutes, then broil until cheese is melted and lightly browned.

Sprinkle with cilantro and serve immediately on the center of a warm flour tortilla with additional tortillas, picante and/or guacamole.

Ingredients

• 2 packages jalapeno cornbread mix - cooked and crumbled
• 1 can drained niblet corn
• 1 cup chopped green onion
• 1 cup chopped tomatoes
• 1 cup chopped bell pepper
• 8 slices chopped crisp bacon
• 1 cup cheddar cheese - chopped in small pieces or coarsely grated
• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 1 tablespoon chili powder

Optional: sliced avocado to garnish. Can be served with salsa.

Preparation

Combine salad ingredients in large bowl. Combine dressing ingredients and stir in. Refrigerate - it is better the second day.

Ingredients

• 2 c. water
• 1 c. quinoa
• 2 tsp. curry powder or garam masala
• 8 green onions, chopped
• 2 15 oz. cans chickpeas, rinsed and drained
• 2 c. shredded carrots
• 1/2 c. dried cranberries
• Yogurt-cumin dressing, recipe below

Preparation

Heat the water to boil in a large saucepan. Add the quinoa and curry powder; lower heat to a simmer. Cover pan; cook 20 minutes. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl; arrange on top of quinoa, or stir all ingredients together. Serve drizzled with dressing.

Yogurt-cumin dressing: Combine 1 c. plain non-fat yogurt, 1/2 c. chopped fresh cilantro, 3 tsp. lemon juice, 1 tsp. each grated lemon zest and hot chili sauce, and 1/4 tsp. ground cumin in a small bowl. Refrigerate before serving.

You can substitute a 4-oz. piece of cooked salmon, tuna, or other fish for the chickpeas. Also, the dressing is optional.

Chicago Tribune

Ingredients

• 1 1/2 c fresh bread crumbs
• 1 tbsp pasta sprinkle (Penzey’s)
• 3 c sliced ripe tomatoes (about 6 large)
• 3 tb dry shallots or 1 small onion thinly sliced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 shredded swiss cheese
• 3 large eggs, slightly beaten
• 1/4 tsp ground or freshly grated nutmeg
• 5 slices bacon, dried

Preparation

Preheat oven to 325 F. Butter a 9" pie dish. Mix the bread crumbs with 1 tbsp pasta sprinkle. Spread half of the bread crumbs evenly on the bottom of the dish. Arrange half the tomatoes, overlapping, on bread crumbs. Top with half the shallots, salt, and black pepper, the sprinkle on half the swiss cheese. Make a second layer with the rest of the tomato slices, shallots, salt, pepper, and cheese. Pour the eggs over the cheese (don’t worry if the eggs don’t cover the entire top). Spread on the remaining bread crumbs. Sprinkle on nutmeg, top with bacon pieces. It is important to dice the bacon or the pie will be hard to cut and eat. Bake in the middle of the oven for 45-50 min, until the bacon is crisp. Remove from the oven, cool, at least 10 min, slice and serve.

Penzeys Spices

Ingredients

• 2 lb ground pork
• 2 chopped onion
• 1/2 c rice
• 2 medium or 1 large head of cabbage
• bacon
• 1 lb Boarshead package sauerkraut, drained but not rinsed
• 1 can tomato sauce
• 1/2 c brown sugar
• 1 can tomato soup (or a second can tomato sauce)
• sour cream for serving

Preparation

Mix together the ground pork, one chopped onion and rice.

Heat a large pot of boiling water. Cut the core out of the head of cabbage and submerge it in the boiling water, cut-out up. Tease the leaves off of the outside of the cabbage as it heats, cutting out more core if you need to. You want about 12 to 18 leaves, cooked in the boiling water until wilted. Drain.

Line the bottom of a covered casserole with bacon. Add a layer of sauerkraut, chopped onion, one can tomato sauce, and 1/2 c brown sugar.

Make cabbage rolls with meat and cabbage leaves, rolling up as you would an eggroll.

Put one layer of cabbage rolls in casserole and top with a layer of sauerkrat. Repeat.

Pour one can of tomato soup over the top. Cover and bake at 325 F for several hours. Serve with sour cream.

Ingredients

• 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
• 2 14 1/2-ounce cans chicken broth
• 3 cups (about) water
• 4 tablespoons butter
• 2 teaspoons chopped garlic
• 4 red bell peppers, cut into 1/4-inch-thick strips
• 4 poblano chilies, seeded, cut into 1/4-inch-thick strips
• 12 green onions, cut into matchstick-size strips
• 1 1/2 cups grated Monterey Jack cheese
• 3/4 cup whipping cream
• 1/4 cup coarsely chopped cilantro
• 18 warm 6-inch flour or corn tortillas
• Lime wedges

Preparation

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

Bon Appetit, June 1998