SPICY GRILLED LAMB CHOPS

SPICY GRILLED LAMB CHOPS

This is not something that I would recommend as part of a healthy eating plan, however if you are in the mood to indulge yourself, try out this recipe for an elegant dinner on a special occasion.

We had it with Brown Rice and a glass of Cabernet Sauvignon.

 

Ingredients:

6-8 lamb chops

6 oz yogurt (preferably Greek-style)

Juice of 1 lemon

1 tsp garlic paste

1 tsp ginger paste

1 tbsp tomato paste

1 tbsp cilantro paste or ¼ cup cilantro finely chopped

1 tsp cumin powder

1 tsp coriander powder

1 tsp ground cinnamon

1 tsp red chilli powder

1 tbsp dry fenugreek leaves (optional)

1 tsp ground pepper

1 tsp kosher salt

2 tbsp olive oil

Method:

Mix all the marinade ingredients (except the olive oil) in a non-reactive bowl. Make a few slits in the meaty part of the lamb chops with a sharp knife and lay them flat in a large bowl. Pour the marinade over the meat and turn each piece to coat thoroughly. Marinate in the refrigerator for at least 3 hours, or preferably overnight.

When ready to cook, light up the grill to medium high (300-350* F) and heat a large frying pan. Add a tablespoon of olive oil to the pan and when hot, sear the lamb chops – about 1 minute per side. Transfer the lamb chops to the oiled grill and cook for 4-5 minutes per side till well done. Transfer to a serving plate and cover with foil. (Keeping the meat covered will seal in the juices and keep the meat moist).

Add another tablespoon of olive oil to the frying pan and cook the remaining marinade for about 5 minutes and pour over the chops.

Serve warm.

All about BODY FAT (well almost!)

All about BODY FAT (well almost!)

By

Dr. Sarkar MD

 

A person’s weight and body fat are not the only predictors of health. For example athletes can have high BMI’s but are not obese (muscle weighs more than fat!). Similarly different people with the same amount of body fat may have differing health risks. The general consensus for normal body fat is < 33% in women and < 25% in men. However recent studies show that the location of the fat may be more important than the amount.

Excessive body fat in the abdomen and viscera is thought to be a fair predictor of poorer health and increased risk of diabetes, high blood pressure and other diseases; whereas increased fat in the thigh and buttocks is thought to be less related with obesity-related diseases.

 So unlike the old saying: ‘An apple a day, keeps the doctor away!’ – looking like a PEAR is better than looking like an APPLE.

Like they say in Real Estate: Location, location, location!

I grilled fish last weekend and had it along with grilled vegetables and Spanish rice. I used cod, but you can use halibut, tilapia, haddock or any other flaky white fish.

 

 

Grilled Cod in Cilantro Sauce

 

Ingredients:

4 Cod fillets

Marinade:

2 garlic cloves – chopped

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1 teaspoon ground pepper

Cilantro sauce:

2 garlic cloves

1 inch piece of ginger

1 cup fresh cilantro

1 hot chilli pepper (e.g. Thai chilli)

1 tablespoon Red Wine Vinegar

1 teaspoon Balsamic Vinegar

10-15 curry leaves (optional)

2 tablespoon light coconut milk

2 tablespoon extra-virgin olive oil

Lemon – cut into slices

Method:

Mix the marinade ingredients and pour over the fish in a non-reactive container and shake to mix. Marinade for 1-2 hours in the refrigerator.

For the sauce, combine all the ingredients in a blender and mix till smooth.

Heat the grill to medium high – 400* F. Oil the grate with olive oil. Take the fish out of the marinade, make a couple of slits on top of each piece and then pour the marinade over. Add 2 slices of lemon over each piece and grill for about 5-6 minutes per side. Baste with olive oil and extra sauce – but do not overcook! Serve warm.

(Alternatively you can broil in the oven for 10-12 minutes).

 

 

Hiking on Weekends

Hiking in the San Gabriel mountains

Those of us living in SoCal are blessed not only with great weather but also with an abundance of fresh food and great natural beauty.
So why not make the most of it!
Those living in the foothill areas of the San Gabriel and San Fernando valleys have a number of wonderful hiking trails to choose from.
Last weekend we went hiking in the 'Big Santa Anita Canyon' area north of Arcadia. It is hard to describe the tranquility and respite from our hectic lives that even a short hike can provide.
There are a number of books and websites on various hiking trails all over SoCal.
Here is a little info if you would like to follow in our footsteps:
Drive north on Santa Anita Avenue from the I-210 freeway and after 2-3 miles, after passing the last few houses in North Arcadia, you enter the Angeles National Forest. The road winds up the mountain and ends at a parking lot and ranger station.
You need a pass ($5) to park and you can buy it at the general store there, or from the National Park office on Santa Anita Ave just south of the 210 freeway or from a number of local stores (including REI).
Make sure to carry water. Head down the paved road from the parking lot - a steep 0.6 mile drop into the valley floor. Head down the well marked trail which runs next to a gushing creek surrounded by old growth oaks and other trees. There are a number of old cabins that line the trail and provide a window into the past. A 1.2  mile hike brings you to the base of the 55 feet high Sturtevant Falls (picture above). Spend sometime sitting on a rock and relaxing by the pool of water before starting back. The water is especially good at this time of the year.
The whole hike should take about 90 to 120 minutes, but you could extend it by following other trails to other nearby waterfalls and other sites.

Buffalo Chicken Wrap

 

 

This Recipe Is:

WebMD Recipe from EatingWell.com

Moms and Dads like wraps because they’re neat and compact--so beware: ours is messy and spicy. This fiery combination of buffalo chicken in a modern wrap is guaranteed to drip. Get out the big napkins and have a ball!

Ingredients

Prep: 35 | Total Time: 35

• 2 tablespoons
  hot pepper sauce, such as Frank’s RedHot
• 3 tablespoons
  white vinegar, divided
• 1/4 teaspoon
  cayenne pepper
• 2 teaspoons
  extra-virgin olive oil
• 1 pound
  chicken tenders
• 2 tablespoons
  reduced-fat mayonnaise
• 2 tablespoons
  non-fat plain yogurt
• to taste
  freshly ground pepper
• 1/4 cup
  crumbled blue cheese
• 4 8-inch
  whole-wheat tortillas
• 1 cup
  romaine lettuce, shredded
• 1 cup
  celery, sliced
• 1 large
  tomato, diced

Instructions

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Chicken Sate' for dinner

Chicken Sate - Thai style

This is quick and easy as well as super-tasty and healthy.Here is my very own recipe:

Ingredients:
Ground chicken (breast or thigh) 1 lb
Thai Red Curry paste (available at most Asian groceries) 2 tablespoons
Shallot 1 - finely chopped
Green onions - finely chopped - 1/4 cup
Cilantro - chopped - 1/2 cup
Thai chile 1-2 - finely chopped (optional)
Egg - 1 beaten
Bamboo skewers

Method:
Soak the skewers in water.
Mix all the ingredients in a non-reactive bowl and let sit for 30-60 minutes for the flavors to blend.
Wrap a fistful of the mixture around a skewer and flatten. Continue till all the mixture is used up (should make 5-6 skewers).
Heat a grill to medium high (375-400*F). Spray olive oil or other non-stick spray and grill for 3-5 minutes per side till well done.
(Note: If the meat tends to fall off the skewer, bake in a shallow dish at 375*F for 6-7 minutes till firm and then grill for 2 minutes per side).
Enjoy with fried rice.

What I made last weekend

Gamba’s Mozambique

(Shrimp Mozambique-style)

(Adapted from a recipe published in the LA Times)

Ingredients:

3 tbsp olive oil

2 tsp chopped garlic

¼ cup diced onion

20 large shrimp (shell and head removed and deveined)

¼ cup beer

1 tsp Mexican spice mix

2 tbsp butter (optional)

Tabasco sauce (to taste)

Juice of 1 lemon

½ cup light coconut milk

Sea salt (to taste)

2 tbsp chopped fresh cilantro

Method:

Heat a medium skillet with the olive oil over medium heat, until hot. Add the onions and garlic and cook for about 2 minutes. Add the shrimp and sit for 30 seconds, then add the beer, the Mexican spice, the Tabasco (as much as you can handle), lemon juice, coconut milk and butter (if using - I used a butter substitute). Cook the shrimp in the sauce until cooked through – about 3-4 minutes. Taste and add salt (if needed). Pour into shallow bowls and top with chopped cilantro and serve hot with whole grain bread.