Lamb Koftas

Lamb Koftas

So I’ve been a little obsessed with Lebanese food for a while now, particularly lamb koftas. I always thought they were complicated to make but then I saw Gordon Ramsey making it on his Ultimate Home Cooking show and he made it look so darn easy.  Like WAY easy.  So I gave it a go.  And you know what, it WAS that easy.  That dude was telling the truth.  I actually love that tamer version of Gordon Ramsey – where he’s making like normal-ish food at home and not swearing/freaking out all the time.  I spend many a weekend morning learning a thing or two from his show.

I ‘ve been twerking tweaking this recipe on and off for the last half a year, adding a pinch of this and that to get it just so.  I actually didn’t change too much except try to make them as efficiently as possible, which involves my trusty food processor.  Just add the onions, mint, parsley, garlic and chili flakes to the processor and pulse until finely chopped.  Then you add the mixture to the meat with a few more spices and mix.

I used a cast iron skillet to grill these but I’m sure they’d be great in a frying pan or on the BBQ.  These little guys are small and cute and grill up super fast – ready in about 6 minutes cooking time.  I enjoy koftas at home with some hummus-y sauce – which is just hummus that I thinned out with some fresh lemon juice.  This is the easiest, fastest ‘sauce’ ever and goes great with lamb kofta.  A simple salad and/or some rice on the side and dinner is ready.   Fresh, fast, simple – ultimate home cooking indeed.

Lamb Kofta

I always thought they were complicated to make but then I saw Gordon Ramsey making it on his Ultimate Home Cooking show and he made it look so darn easy.  Like WAY easy.  So I gave it a go.  And you know what, it WAS that easy.
Course: Appetizer, Main Course, Snack
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: dairy-free, egg-free, gluten-free, lamb, meat, mint, nut-free, soy-free
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Food Processor

INGREDIENTS

  • 1 medium onion
  • 5 cloves of garlic
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons flat leaf parsley
  • 1/4 teaspoon ground chilli flakes (optional)
  • 500 grams ground lamb
  • 1 teaspoon ground cumin
  • 1/4 teaspoon all spice
  • 1/2 teaspoon salt and pinch of pepper
  • Sesame seeds and sumac for garnish (optional)
  • Canola or vegetable oil

Hummus 'Sauce'

  • 1/4 cup store-bought hummus
  • 2 teaspoons fresh lemon juice

INSTRUCTIONS

  • Add onion, garlic, mint, parsley and chilli flakes to food processor and pulse until finely chopped. Add lamb to a large mixing bowl and add onion mixture, cumin, allspice, salt and pepper. Gently mix with a wooden spoon or by hand until combined.
  • Form meat into small golfball sized balls and flatten slightly into hockey puck shape. Place on an oiled plate or platter and brush a teaspoon of oil across the tops of the kofta. Place in fridge for 10 minutes or more to allow the lamb to firm up which helps hold it's shape during grilling.
  • Prepare hummus sauce. Combine hummus and lemon juice in a small bowl and stir until consistency is a bit runny - add more lemon juice if needed. Set aside.
  • Heat a large heavy bottomed frying pan or skillet on medium-high heat. Add a teaspoon of oil to the pan. Place the kofta onto the grill and cook for 5 to 6 minutes, turning half way to brown both sides. Remove from heat and garnish with sesame seeds and sumac. Serve with fresh lemons wedges and hummus sauce.
Recipe adapted from Gordon Ramsey.

Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

February seems like the perfect time to post a summery grilled steak in a refreshing and herby chimichurri sauce.  It reminds me of summer barbeques and Argentinian restaurants in the midst of -20 degree weather and no actual barbeque access.  Plus, it’s way cheaper than going out to eat, which lends itself to my ‘save money by cooking more and eating out less’ new years resolution that I make annually.  Mood-lifting and penny saving all in one delicious meaty good meal.

chimichurri ingredients

It’s actually taken me the better part of year to post this recipe.  I’ve been experimenting with the sauce proportions and ingredients but mostly, it’s been about nailing the steak.  Nobody, myself included, feels like throwing down their hard-earned cash for a premium cut of steak (in this case striploin) just to mess it up.  I’ve done that a few times this year, with rubbery, overdone, underdone, under-seasoned steaks.  I mean it was never really a bad steak, just not a perfect steak, or in the words of my husband ‘not bloggable.’  I’ve posted versions of my experiments on Instagram, so I guess they were ‘instagramable’ at best.

ingredients in vitamix

About that sauce for a minute.  Throw everything into a blender or food processor and blend is the best way to describe this recipe.  I’ve made it here with parsley, mint, and dill but I also love cilantro which I often use in this recipe.  You can really play around with the proportions of the herbs, this is a pretty forgiving recipe and will still be great drizzled all over your favourite grilled meats.  It’s also perfect on grilled vegetables, splashed on a salad, atop your scrambled eggs, etc.

chimichurri

Chimichurri Sauce

There it is in all its green glory.  So simple and so good.  Now about those steaks.  I used steak striploin here, just over an inch thick with lots of nice marbled fat.  Now I know this isn’t my usual heart-healthy recipe, but it’s in the spirit of moderation.  It’s best described by my 4-year-old niece like this: ‘French fries are a sometimes food, cucumbers are an all the time food.’

steaks prepped

It’s important to take the steaks out of the fridge 20 minutes before cooking – this helps bring it to room temperature and means you’re less likely to overcook it.  I find rubbing the olive oil evenly over the meat helps give a really great sear and so does the nice sprinkling of salt.  The pan has to be really quite hot, almost smoking.  I used a large cast-iron pan and I find that it’s heavy base and even cooking surface really lends itself well to creating that gorgeously browned crust.

steak in pan

When I cook the steak, I put a timer on for 5 minutes on the first side and 3 to 4 minutes for the other side for medium-rare.  I generally don’t like messing around or moving the steaks once they’re in the pan.  I’m a ‘just set it and forget it’ type of steak cooker, though I know everyone has their preferred cooking method.  Some like to finish it in the oven or flip every minute.  I say whatever cooking method works for you, whatever way gets your steak to how you love to enjoy, is the best way to cook it. Once it’s cooked, it’s important to let it rest. Resting lets the juices seal in and prevents it from drying out.

Steak with Chimichurri Sauce | Freshnessgf.com

This is a great recipe for entertaining, I like to serve with grilled vegetables and roasted potatoes.  It’s also nice with a green leafy salad or piled into a corn tortilla for a taco.  The options are really endless.  I just have to remind myself that this is a ‘sometimes’ meal and not an ‘all the time’ meal.

Steak with Chimichurri | Freshnessgf.com

Steaks in Chimichurri Sauce

February seems like the perfect time to post a summery grilled steak in a refreshing and herby chimichurri sauce.  It reminds me of summer barbeques and Argentinian restaurants in the midst of -20 degree weather and no actual barbeque access.  Plus, it's way cheaper than going out to eat, which lends itself to my 'save money by cooking more and eating out less' new years resolution that I make annually.  Mood-lifting and penny saving all in one delicious meaty good meal.
Course: Main Course
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, gluten-free, meat, mint, nut-free, sauces & dips
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Blender or food processor
  • Large heavy-bottomed pan or skillet, preferably cast iron

INGREDIENTS

Chimichurri Sauce:

  • 1 cup flat leaf parsley
  • 3/4 cup fresh mint
  • 1/4 cup dill
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon hot chili flakes
  • 1 teaspoon honey
  • 1/4 teaspoon each (salt and pepper)

Steaks:

  • 2 striploin steaks (about 1 and 1/8" thick)
  • 2 teaspoons olive oil (plus more for the pan)
  • Salt and pepper

INSTRUCTIONS

  • Take steaks out of the fridge 20 minutes before cooking.
  • Make chimichurri sauce. Add all the ingredients to a blender or food processor and blend until smooth and combined. Adjust salt and pepper to taste. Set aside until ready to serve.
  • Prepare steaks. Drizzle 1/2 teaspoon of olive oil on each side of each steak and rub into steak so it's fully coated. Sprinkle generously with sea salt and a bit black pepper. Heat pan on medium high heat until almost smoking. Add another tablespoon of olive oil to the pan.
  • Place the steaks on the pan and cook for 5 minutes. Do not move the steak. After 5 minutes, turn the steaks over and cook for 3 to 4 minutes depending on the thickness of the steak for medium-rare. Remove steaks from the pan and place on a plate. Loosely tent the steaks with foil and let rest for 5 minutes. Place the steaks on a cutting board and slice into half inch slices. Serve immediately with chimichurri sauce.
Grilled Haloumi & Fresh Herb Salad

Grilled Haloumi & Fresh Herb Salad

So last week I entered on a self-imposed Instagram food-venture called #saladweek. I wanted to kick-start some healthier habits and with the warmer weather nearing, I figured I’d put it out there and commit to a salad a day for a week. I don’t like eating the same thing every day, especially salad, so I got creative. And I’m happy to report, a new salad habit was formed in just a week.

That week was off to an enthusiastic start with a fridge loaded up with a ton of veggies and lots of recipes in my head. But, by day two, about 3 p.m. in the afternoon, I got ‘hangry’. That’s Hungry + Angry. A deadly combo. That arugula salad with strawberries was just not doing the trick. Actually, I’m not going to lie, I was hangry after that Greek salad on day one too. I ended up supplementing my light and healthy lunches with late afternoon chips. My bad. I didn’t realize I had to also pack a zillion healthy snacks during #saladweek. Lesson learned. Day 3 I loaded up with some potatoes and tuna in the no-egg Nicoise and the afternoon ‘hanger’ didn’t really happen. Day 4 got some wakame seaweed salad with my sushi takeout. Let’s call it a #humpday hiccup.

saladweek

Left: Grilled Haloumi and Fresh Herb Salad
Top Row L to R: Greek Salad; Arugula, strawberry, goat cheese, quinoa, and walnuts
Middle Row L to R: No-egg Nicoise, Roasted Brussels, charred cherry tomatoes, sun-dried tomatoes, and quinoa
Bottom Row L to R: Tuscan kale salad with currants and Parmesan, Mixed berries with coconut yogurt and cereal

By Day 5, something weird happened. I started craving salad. That’s when the two-a-day salad situation started. A salad at two meals was actually delicious and satisfying. I ended up doing 9 salads in 8 days, and there was only one day I didn’t have any salad. Not too shabby.

Haloumi is a semi-hard cheese, usually made from sheep’s milk (sometimes with goat and/or cow’s milk too) that can be grilled. Warm cheese in a salad is amazing. You must try. This was probably my favourite salad from #saladweek.

What have I learned from #saladweek?  Let me share:

  • Have a game plan before you go grocery shopping (a general idea of recipes, ingredients will keep you from running to the store every night)
  • Pack snacks… LOTS of snacks
  • Make sure to include some protein
  • A mix of textures, colours, and flavours keeps it interesting (and probably more nutritious)
  • Make enough for dinner and lunch for the next day if possible
  • Be creative and have fun

So now that #saladweek is over, I’m no longer doing salad every day. But I am eating a lot better and healthier than I was before #saladweek. I have so many more new salad recipes to share with you, and hopefully, it’s inspired you to try eating more salads too.  Salad-spiration.  And just to clarify, that sounds like Salad + Inspiration NOT Salad + Perspiration.

PS – For pictures of what I’m eating/cooking, follow me on Instagram here.

haloumi salad

 

Grilled Haloumi and Fresh Herb Salad

Haloumi is a semi-hard cheese, usually made from sheep’s milk (sometimes with goat and/or cow’s milk too) that can be grilled. Warm cheese in a salad is amazing. You must try. This was probably my favourite salad from #saladweek. Serves 4 as a side or 2 as a light starter salad.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn-free, egg-free, fast, mint, nut-free, soy-free, vegetables
Servings: 2 starter salads
Author: ness

INGREDIENTS

  • 8 ounces haloumi cheese (sliced 1/4" thick)
  • 1 medium zucchini (cut in 1/4" thick slices)
  • 2 cups arugula
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh parsley (roughly chopped)
  • 2 sprigs fresh mint (leaves rough chopped)
  • Canola oil
  • Flaked sea salt and pepper to taste
  • Sumac and sesame seeds for garnish (optional)

Dressing:

  • 1 tablespoon lemon juice
  • 1/2 garlic clove minced
  • 1 teaspoon white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon canola oil

INSTRUCTIONS

  • Preheat grill pan to medium high heat. Lightly brush zucchini with oil and grill on each side for 1 to 2 minutes until lightly browned grill marks appear. Set aside. Lightly brush haloumi slices with oil and grill on each side for 1 to 2 minutes, until lightly browned grill marks appear.
  • Meanwhile, combine dressing ingredients in large mixing bowl. Add a small pinch of salt and pepper to taste. Add arugula and fresh herbs and toss to combine. Add grilled zucchini and haloumi and gently mix to combine. Divide the salad between plates, making sure to evenly distribute the cheese. Garnish with sesame seeds, and sumac if desired. Serve immediately.
Sumac is a middle Eastern spice that tastes like lemon. Optional of course, but totally delicious if you can get it.
Grilled Zucchini with Herb Dressing

Grilled Zucchini with Herb Dressing

Here’s an easy side for your next barbecue or weeknight dinner. This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish.  The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.

pucci

Grilled zucchini reminds me of summer barbecues in my parent’s backyard with my dad at the grill and my dog Pucci on a lawn chair in the shade.

Zucchini is low in calories and high in nutrients like potassium, folate, and vitamin A.  Most of the nutrients are in the skin so make sure to leave the skin on.  Zucchini is also great fried in a Gwenyth Paltrow inspired pasta, and in these amazing vegan chocolate chip muffins.  But I really love zucchini best when it’s grilled and simply dressed with this minty pesto dressing.  Hope you enjoy it.

zucchini salad done

Grilled Zucchini with Herb Dressing

This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish. The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.
Course: Salad, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cheese, corn-free, dairy-free, egg-free, gluten-free, mint, nut-free, soy-free, vegetables
Servings: 4 side servings
Author: ness

SPECIAL EQUIPMENT

  • Blender or food processor
  • Grill pan or outdoor grill

INGREDIENTS

  • 2 medium zucchinis (cut diagonally into 1/4" slices)
  • Non-stick cooking spray or canola oil
  • Parmesan cheese shavings (omit for vegan version)

Dressing Ingredients:

  • 1/2 cup fresh flat leaf parsley
  • 1/2 cup fresh mint leaves
  • 1 clove garlic (peeled)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon anchovy paste (optional, omit for vegan version)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons extra virgin olive oil (plus more for drizzling)
  • 1/2 teaspoon salt

INSTRUCTIONS

  • Preheat grill pan to medium-high heat. When pan is quite hot and almost smoking, spray with non-stick cooking spray or lightly brush pan with oil. Lay slices of zucchini onto grill pan in a single layer, and cook about 2 minutes each side, or until zucchini has charred grill marks. Remove from pan and place in serving dish. Repeat with remaining zucchini.
  • Meanwhile, place dressing ingredients in a food processor and blend. Set aside. Add more olive oil if too thick and blend. Spoon over grilled zucchini and sprinkle with Parmesan shavings, drizzle with olive oil, and add salt and pepper to taste.
I don't have access to an outdoor grill but if you have one, I would totally recommend using it for grilling instead of a grill pan indoors. Unless it's raining or snowing, both of happened last week.
Spiced Samosa Potato Salad

Spiced Samosa Potato Salad

Samosas are little pastry pockets of potato-y goodness, spiced with Indian flavours, deep-fried, and served with refreshing cilantro chutney.  My samosa-eating days came to a screeching halt when I went gluten-free and my mouth would water with envy as my family and friends devoured them at parties and dinners.  I’m sure I looked pretty pathetic as I sulked.

After going gluten-free, I attempted making samosa spring rolls using Vietnamese rice paper wraps, which turned out to be an epic fail.  I was left with oil everywhere, grease burns, a burnt pot, etc.  But I also had leftover samosa potato filling and chutney dipping sauce which I ended up combining to make a delicious potato salad.  So now whenever I crave samosas, I make this spicy potato salad instead.  It’s not only great for easy cleanup, but it’s also way better for my waistline and arteries.

samosa ingredients

The potato mix is adapted from 500 Chili Recipes, which D found at Borders in the clearance section for $5.  Best $5 score ever.  It’s such a great book with spicy recipes from around the world, pictures for each dish, and clear simple recipes – I definitely recommend this cookbook for anyone who loves exotic spicy eats.  The coriander chutney is adapted from an old issue of Fine Cooking – one of my fave cooking mags.

onion mixture with spices
peas onion mixture

What gives the potatoes a distinctly samosa-y flavour is the combo of onions, ground coriander, ground cumin, and peas. A little saute action to soften the onions and toast up the spices is key.  Easy peas-y.

The coriander chutney is very refreshing – both sweet and tangy at the same time.  Throwing everything into a food processor is all you need to do for this one.  I use leftover chutney on salads.  PS – if you like my blog, you can follow me on twitter or like my facebook group for updates. Thanks for your support.

potato salad close up

 

 

Spiced Samosa Potato Salad

What gives the potatoes a distinctly samosa-y flavour is the combo of onions, ground coriander, ground cumin, and peas. A little saute action to soften the onions and toast up the spices is key. Easy peas-y.
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, mint, potato, sauces & dips, soy-free, spicy, vegetables, yeast-free
Servings: 6 as a side
Author: ness

INGREDIENTS

  • 4-5 medium Yukon Gold potatoes (peeled and quartered)
  • 2 Tbsp canola oil
  • 1 cup finely chopped onion
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 cup frozen peas
  • 2 Thai bird chilies (stem and seeds removed, finely diced)
  • 3 Tbsp chopped coriander and mint
  • 3 Tbsp lemon juice
  • salt to taste

Coriander Chutney

  • 1/2 cup fresh lime juice
  • 2 Tbsp sugar
  • 2 cloves garlic
  • 1 cup fresh cilantro (leaves and stems)

INSTRUCTIONS

  • Combine all the ingredients for the chutney in a food processor or mini chopper and puree. Set aside.
  • Boil potatoes in a medium pot. Meanwhile, in a non-stick frying pan or wok, heat 1 tablespoon of the oil on medium-high heat. Add onion and saute until softened, about 2 minutes. Add cumin and ground coriander, stir and saute for 3 minutes. Add peas and continue cooking until peas are heated through, about 1 to 2 minutes, and set aside.
  • When potatoes are tender, drain and cut into 1/2" cubes. Place in medium mixing bowl and add onion mixture, chilies, chopped coriander, lemon juice, and salt and stir to combine.
  • Add 1/3 cup of the chutney and 1 tablespoon of oil to the potatoes and stir. Serve room temperature or chilled.

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