Tag Archives: salt

Italian Style Escarole

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Escarole Italian-style

1 1/2  pounds (2 large heads) escarole
3   ounces thinly sliced pepperoni, cut into matchstick pieces
2   large cloves garlic, minced or pressed
1   can (about 1 Ib.) cannellini (white kidney beans), rinsed and drained
Lemon wedges Salt and pepper

Trim  and  discard  core  and  tough stems from escarole. Rinse leaves, drain well, and tear into 2-inch pieces.

In a 5- to 6-quart pan over medium-high heat, stir pepperoni until it sizzles and begins to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add escarole, a portion at a time, stirring often until wilted, about 3 minutes total. Gently stir in cannellini.

Pour into a shallow bowl and offer with lemon wedges and salt and pepper to add to taste. Makes 6 servings.

Per serving: 137 cal. (45 percent from fat); 7.8 gprotein; 6.8 g fat (2.3 g sat); 12 g carbo.; 396 mg sodium; 11 mg chol.

Lamb Shanks with Couscous

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Mideastern Lamb Shanks with Couscous

4   lamb shanks (about 4 Ib. total)
2   large (about 114 Ib. total) onions
2   tablespoons paprika
2   teaspoons dried thyme leaves
1   teaspoon pepper
1   can (28 oz.) tomatoes
1   cup dry red wine
1/3   cup calamata olives
1   package (10 oz.) frozen petite Brussels sprouts
About 4 cups hot couscous Salt

Rinse shanks; place in a 4- to 5-quart casserole. Bake in a 450° oven for 30 minutes. Chop onions; mix with lamb juices. Sprinkle shanks with paprika, thyme, and pepper. Bake 30 minutes.

Add tomatoes and their liquid, wine, and olives. Cover tightly. Bake until meat is very tender when pierced, about l/2 hours. Add sprouts, cover tightly, and bake until sprouts are hot, about 15 minutes. Serve with couscous and salt to taste. Serves 4.

Per serving: 638 cal. (17 percent from fat); 60 g protein; 12 g fat (3.8 g sat.); 72 g carbo.; 584 mg sodium; 145 mg chol.

Quick & Simple Shrimp Marinade

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1 stick butter 1/2 cup lemon juice
garlic powder salt & pepper
about 2-3 pounds of large raw shrimp
Peel the shrimp, leaving the tail on. Devein, wash, & drain the shrimp.
Place drained shrimp in marinade for 2 hours. Grill over hot coals till
pink. Turn over and grill the other side for 4-5 minutes longer. (Do not
over cook the shrimp.)

Southwest Bean and Corn Salad

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1 can Red beans, drained 1 can Great Northern beans, drained
1 can Black beans, drained 1 can corn, drained
1 small red onion chopped (or 4-5 green onions)
1 green or red pepper (or both), chopped
In a bowl combine all the beans with corn and peppers. Mix well and set
aside. In a small bowl, whisk together the following:
1/3 cup oil 1/4 cup tomato salsa
2-3 tablespoons cider vinegar 2 cloves garlic, minced
1/2 teaspoon ground cumin salt & pepper to taste
1/2 cup cilantro, chopped (for garnish)
Pour dressing mixture over the bean mixture , mix well. Let stand at least
30 minutes to allow the flavors to blend. Just before serving, garnish with
the cilantro.
NOTE: is is so good with BBQ, hamburgers, hotdogs or anything
done on the grill.