Economical Recipes

Lamb Kebabs with Yogurt Sauce, Green Salad with Apples and Toasted Walnuts...
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Lamb Kebabs with Yogurt Sauce

Ingredients

Yogurt Sauce

  • 1/2 cup plain yogurt 
  • 1/4 cup plus 2 Tbsp. sour cream 
  • 2 tablespoons lime juice
  • clove garlic, minced
  • 1/4 teaspoon cumin
  • 1 tablespoon chopped parsley
  • Salt and pepper
KEBABS
  • 2 pounds lean lamb, cut into 2-inch chunks
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 2 tablespoons olive oil, plus more for brushing 
  • small eggplant (about 12 oz.), cut into 1-inch cubes 
  • red bell pepper, stemmed, seeded, cut into 1-inch pieces 
  • yellow bell pepper, stemmed, seeded, cut into 1-inch pieces
  • 1/2 pint cherry tomatoes 

Directions

Make sauce: Stir yogurt, sour cream and lime juice in a bowl until blended. Add garlic, cumin and parsley; season with salt and pepper. Serve at room temperature or cover and chill.

Make kebabs: Prepare a charcoal fire and let burn to a gray ash. Toss lamb with cumin, salt, pepper and oil. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers and tomatoes.

Brush kebabs with oil; season with salt and pepper. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm.

Baked Eggs in Bread Bowls

Ingredientes

  • crusty dinner rolls 
  • large eggs 
  • 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
  • 2 tablespoons heavy cream
  • Salt and pepper
  • 4 tablespoons grated Parmesan 

Directions

Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.

Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Green Salad with Apples and Toasted Walnuts

Ingredients

  • 1/2 cup walnut pieces
  • 2 Granny Smith or other tart apples, cored, halved and thinly sliced 
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced shallot
  • 1 teaspoon sugar 
  • Salt and pepper
  • 1/3 cup olive oil 
  • 8 cups mixed salad greens 

Directions

Preheat oven to 350ºF. Spread walnut pieces on a rimmed baking sheet. Bake walnuts for 5 to 8 minutes, stirring every 2 minutes, until just toasted. Pour into a bowl to cool.

Place apples in a bowl and toss with 1 Tbsp. vinegar. In a small bowl, whisk together remaining vinegar, mustard, shallot and sugar; season with salt and pepper. Whisking constantly, drizzle in olive oil and continue to whisk until smoothly blended.

Place salad greens, apples and walnuts in a large bowl. Toss with dressing just before serving.

Chili-Lime Drumsticks

Ingredients

  • 16 chicken drumsticks 
  • Salt and pepper
  • 4 tablespoons unsalted butter, melted and cooled 
  • 1/4 cup fresh lime juice
  • 1 tablespoon chili powder
  • clove garlic, chopped
  • 1 teaspoon sugar 

Directions

Preheat oven to 400°F. Rinse drumsticks, pat dry and season with salt and pepper. Place in a flat layer in 2 large baking pans.

Mix remaining ingredients. Pour over drumsticks; turn them to coat. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.
24 Jun, 2021
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