The Menu
Southwestern Lamb Kebabs
HERBED RICE
SOUTHWESTERN CANTALOUPE SALAD
Mai Tai Sorbet
The Recipes
Southwestern Lamb Kebab
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup lime juice
1/4 cup apple juice
1 teaspoon jalapeno peppers, seeded, deveined and minced
1 teaspoon honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon red pepper sauce
1 1/2 lb. lean leg of lamb, well trimmed and cut into 2-inch cubes
1 yellow bell pepper, seeded
1 red bell pepper, seeded
3 yellow squash
24 wooden skewers (10 inch size)
For marinade, combine the first 10 ingredients in a medium bowl and mix well. Place the lamb cubes in a pan just large enough to hold them and the marinade. Pour the marinade over and mix until meat is well coated. Cover and refrigerate 8 hours or overnight, mixing several times.
The next day, soak the wooden skewers in warm water. Cut the yellow and red peppers into about 48 cubes each. Cut the squash into 24 cubes. On 24 skewers, alternate 3 cubes of lamb, 2 cubes of red and yellow peppers and 1 cube of squash. Baste with remaining marinade.
Prepare a medium-hot barbecue fire and broil 4 inches from heat, 4 minutes per side, turning often.
HERBED RICE
Source delicious. - September 2006 , Page 96
Recipe by Valli Little
* 500g basmati and wild rice blend
* 2 tbs roughly chopped flat-leaf parsley leaves
* 2 tbs roughly chopped coriander leaves
* 2 tbs snipped chives
1. Cook the rice in a large saucepan of boiling salted water according to packet instructions. Remove from the heat and drain well. Cover and keep warm until ready to serve.
2. Just before serving, place the rice in a large bowl and add the flat-leaf parsley, coriander and chives. Toss gently to combine, and serve with the chilli for a crowd and cornbread.
Notes:
There are lots of interesting rices available in supermarkets these days, like this basmati and wild rice blend.
SOUTHWESTERN CANTALOUPE SALAD
Makes 8 servings.
• 8 oz cantaloupe (ripe), thinly sliced
• 8 oz jicama, peeled and thinly sliced
• 6 oz red bell pepper, roasted, sliced
• 6 oz yellow bell pepper, roasted, sliced
• 2 Tbsp fresh basil, chopped
• 4 Tbsp no-fat Italian dressing
Combine cantaloupe, jicama, peppers, and basil. Add salad dressing. Mix well. Serve on an attractively cut cantaloupe base, if desired.
Nutritional Analysis:
Calories 34, Fat 0.2g, Calories from Fat 4%, Cholesterol 0mg, Fiber 2g, Sodium 230mg.
Mai Tai Sorbet
1 cup pineapple juice
1 cup peach-passion fruit nectar
1 cup guava nectar
12 tablespoons dark rum
1/2 cup sugar
8 teaspoons grenadine
2 tablespoon fresh lime juice
8 fresh pineapple wedges (optional)
Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours.
Freeze 8 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.
Note:
If you do not have an ice cream maker, you can turn this mixture into a granita - an Italian frozen dessert. Mix 1/2 cup water into sorbet mixture. Freeze in bowl until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals, scoop crystals into frozen glasses and serve immediately.
Southwestern Lamb Kebabs
HERBED RICE
SOUTHWESTERN CANTALOUPE SALAD
Mai Tai Sorbet
The Recipes
Southwestern Lamb Kebab
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup lime juice
1/4 cup apple juice
1 teaspoon jalapeno peppers, seeded, deveined and minced
1 teaspoon honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon red pepper sauce
1 1/2 lb. lean leg of lamb, well trimmed and cut into 2-inch cubes
1 yellow bell pepper, seeded
1 red bell pepper, seeded
3 yellow squash
24 wooden skewers (10 inch size)
For marinade, combine the first 10 ingredients in a medium bowl and mix well. Place the lamb cubes in a pan just large enough to hold them and the marinade. Pour the marinade over and mix until meat is well coated. Cover and refrigerate 8 hours or overnight, mixing several times.
The next day, soak the wooden skewers in warm water. Cut the yellow and red peppers into about 48 cubes each. Cut the squash into 24 cubes. On 24 skewers, alternate 3 cubes of lamb, 2 cubes of red and yellow peppers and 1 cube of squash. Baste with remaining marinade.
Prepare a medium-hot barbecue fire and broil 4 inches from heat, 4 minutes per side, turning often.
HERBED RICE
Source delicious. - September 2006 , Page 96
Recipe by Valli Little
* 500g basmati and wild rice blend
* 2 tbs roughly chopped flat-leaf parsley leaves
* 2 tbs roughly chopped coriander leaves
* 2 tbs snipped chives
1. Cook the rice in a large saucepan of boiling salted water according to packet instructions. Remove from the heat and drain well. Cover and keep warm until ready to serve.
2. Just before serving, place the rice in a large bowl and add the flat-leaf parsley, coriander and chives. Toss gently to combine, and serve with the chilli for a crowd and cornbread.
Notes:
There are lots of interesting rices available in supermarkets these days, like this basmati and wild rice blend.
SOUTHWESTERN CANTALOUPE SALAD
Makes 8 servings.
• 8 oz cantaloupe (ripe), thinly sliced
• 8 oz jicama, peeled and thinly sliced
• 6 oz red bell pepper, roasted, sliced
• 6 oz yellow bell pepper, roasted, sliced
• 2 Tbsp fresh basil, chopped
• 4 Tbsp no-fat Italian dressing
Combine cantaloupe, jicama, peppers, and basil. Add salad dressing. Mix well. Serve on an attractively cut cantaloupe base, if desired.
Nutritional Analysis:
Calories 34, Fat 0.2g, Calories from Fat 4%, Cholesterol 0mg, Fiber 2g, Sodium 230mg.
Mai Tai Sorbet
1 cup pineapple juice
1 cup peach-passion fruit nectar
1 cup guava nectar
12 tablespoons dark rum
1/2 cup sugar
8 teaspoons grenadine
2 tablespoon fresh lime juice
8 fresh pineapple wedges (optional)
Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours.
Freeze 8 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.
Note:
If you do not have an ice cream maker, you can turn this mixture into a granita - an Italian frozen dessert. Mix 1/2 cup water into sorbet mixture. Freeze in bowl until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals, scoop crystals into frozen glasses and serve immediately.
