Latino Lasagna AKA Taco Casserole

This dish is one of my favorite ways to use up leftovers. This is a variation on Lizabetti's Light and Healthy Enchiladas and it is made from leftovers from Lizabetti's Healthy Tacos. While the dish is similar in concept to the enchiladas, but the different shape gives it a whole different taste and texture.  We used to make this dish in college, but then we just called it "Taco Casserole". It is a very satisfying and filling dish and still very healthy.

This meal makes a great weekday dinner and and is a perfect work lunch the next day. I got several lunches out of the one meal, I guess you call that second order leftovers. It also heats up very well in the microwave without losing flavor.

I like to serve it with guacamole, sour cream, and fresh salad greens. For a little extra zing, also serve some of the warm sauce on the side . I also highly recommend that you go with corn tortillas for a more authentic Mexican taste. 

Like all leftover recipes, the ingredient quantities are just a guideline, you should use what you have.


Ingredients:

• 8 oz Taco meat from the Healthy Taco Recipe
• Spicy black bean dip, I like Trader Joe's, but you can use leftover refried beans as well.
• 8 oz shredded sharp cheddar
• 2 cups Left over (or fresh) Chunky Salsa
• 1 14 oz can of diced tomatoes.
• 1 Pinch cayenne
• 1 Pinch chili powder
• 1 Package high fiber tortillas or corn tortillas. You can also use the left over taco shells from the tacos.
• 1 Cup cooked rice. Usually I have some left over in the fridge.

Directions:

Sauce:

1. Place the Salsa and diced tomatoes in a pan
2. Simmer on low until tomatoes are soft, about 15 minutes.
3. If desired, add cayenne and chili powder.

Construction:

I like to use a heavy Creusete baking pan, you can also use glass, ceramic, or metal.

1. Pre-Heat oven to 375 ^oF(191 ^oC).
2. Place a thin layer of sauce on the bottom of the pan. This will prevent sticking
3. Cover the bottom with tortilla shells. Cut them to shape to ensure that you cover the entire bottom.
4. Place a layer of the bean dip.
5. Place a layer of rice, followed by a layer of meat.
6. Add a layer of cheese and top with another layer of tortilla's.
7. Add another layer of sauce and top with the rest of the cheese.
8. Bake for 45 minutes at 375 ^oF(191 ^oC).

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Copyright © 2007-2010 Lizabetti.com, All Rights Reserved

Red Saffron Makes Red Rice

This is my my daughter's favorite rice dish. She likes the brilliant red color of the rice as well as the nutty, fragrant saffron flavor. It is a common side dish for many of our holiday feasts. In our family we look for any excuse to have a feast and this dish is an easy way to brighten it up.

To get this color you must have the right type of saffron. I got mine when I was visiting Luxor, Egypt as part of a Nile cruise.  Only the dark red saffron will give this color, however regular saffron gives a yellowish orange color which is also quite appetizing. You can probably get it in a Middle Eastern market or a gourmet shop.  

This side dish is served with many of the recipes on this site, partially for its looks, but also because we love the taste. It goes great with Middle Eastern dishes, but can be served with just about anything. Here are some dishes with which we serve this rice.

• Fet-Ta : Egyptian Lamb Feast
• Herb Crusted Dover Sole
• Chicken Cordon Bleu
• Honey Stung Chicken Breast Satay
• Okra with Lamb Shanks

Ingredients:

• Two Cups Jasmine Rice
• 1 Teaspoon Red Saffron 
• 2 tsp Chopped Garlic
• 1 pat butter
• 1 tsp olive oil
• 1 tsp salt
• 2 Cups beef, chicken, turkey or lamb stock. Choose the stock to match the meal. Use water if you are vegetarian, it works fine.

Directions:

1. Heat the pan to medium-high heat and add the butter and oil. 
2. Heat until the butter melts and just begins to sizzle.
3. Add the rice and fry in the butter/oil mixture.
4. Add the saffron, salt and garlic. Mix in thoroughly.
5. Add the stock or water, stir.
6. Since the rice is hot, the stock will probably come to a boil almost immediately. Otherwise bring it to a boil.
7. Turn down the heat to low (about 2.8) and cover.
8. Cook until all the liquid is absorbed and the rice no longer makes a simmering sound. About 15 minutes.
9. Turn of the heat and let the rice stand covered for about 10 minutes to absorb the steam.
10. Stir the rice so that the red color is uniformly distributed.

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Copyright © 2007-2010 Lizabetti.com, All Rights Reserved

Cool and Spicy Shrimp Spring Rolls

My husband introduced me to these roll on our 21st anniversary.  The filling was a little different, but quite tasty nonetheless.  Once I found the spring roll skin at our local Asian market, I thought it would be great to make them.  I just filled them with the taste that we love.  I think that you can put just about anything into them.  I have made them with grilled salmon instead of the shrimp.  That is the hubby's favorite.  The one key thing I learned as I experimented with these rolls is that the rice vermicelli works best because it is sticky when wet and it will stay put.  I tried using the bean thread vermicelli and its too slippery, making the rolling process rather difficult.   Also, I found that rolling the spring rolls worked best on a silicone mat.  The mats are available at most kitchen stores and are usually used for baking.  I find that the silicone helps the skin not stick to its surface, making the rolling process a breeze.

The great thing about these rolls is that they are served cold, which makes them a perfect appetizer on a hot summer day, just serve with hot sauce and your favorite cocktail!

Ingredients:

• 2 cups of finely sliced lettuce-iceberg works best
• 1 small bundle of rice vermicelli
• 8 grilled shrimps or boiled
• 1 cup of daikon/cucumber salad 
• a handful of cilantro
• 4 spring roll skins
• 1 silicone mat
• a shallow container large enough for the spring roll to fit in

Directions:

1.  Prepare the daikon/cucumber salad.  Julienne the daikon and cucumber.  I find that this works best by first finely slicing the daikon and cucumber at an angle.  Then, cutting each slice into thin pieces about width of a matchstick.  Add about 2 tbsp of finely minced cilantro.  Marinate in about 2 tbsp of soy sauce and 1 tbsp of sesame oil.  Set aside for about 15 minutes or so. 
2. To season the shrimp for grilling, use 1 tsp of garlic powder, 1tsp of onion powder, 1 tbsp of soy sauce, 1 tbsp of sesame oil.  Toss and set aside.
   
3. Soak the rice vermicelli in hot water until it is soft.  It should take about 5 minutes or less.  Drain and set aside.
   
4. If you are grilling the shrimp, set the grill on medium/high and cook for about 2-3 minutes per side.  When the shrimp turns pink, you know its time to flip them.  This can also be done with a heavy bottome skillet.
   
5. To assemble the rolls, fill a wide flat bottom dish with warm water.  Place one spring roll skin in the water.  Putting more than one skin in the water will just give you a huge mess.  The skins won't separate easily once they are wet, so you will have to end up tossing all of them out.  The skin should become soft almost immediately.  Remove the skin from the water and gently shake any excess water from the skin. 
   
6. Place the skin on the silicone mat.  
   
7. Place a small amount of the sliced lettuce on the upper 1/3 of the spring roll skin.
   
8. Next lay a small quantity of the rice vermicelli.
   
9. Add the daikon/cucumber salad.  It is best if you drain the salad a bit.  If you add too much of the liquid from the salad, it will make the rolls soggy.
   
10. Next add 2 shrimps.
    
11. Place 2-3 sprigs of cilantro on top of the shrimps.
    
12. Now to roll the whole thing.  Take the top flap and fold it over the filling.
    
13. Next fold each of the side in.
    
14. Finally, roll the rest of the skin unto itself.
    
15. Roll the remaining spring rolls.
    
16. Serve with your favorite Asian dipping sauce.
    
    
    
    
    

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Copyright © 2010 Lizabetti.com, All Rights Reserved

Tasty Baked Kibbe (Kobeiba Shamy)

This is one my favorite dishes that Gedo makes. There are probably endless variations to this dish, but I love this version. Not only is it great the day you make, the leftovers freeze really well. We enjoy eating the kibbe with a little yogurt dip and hummus. It is great as a lunch leftover since it can be served at room temperature.

This dish is also very healthy because the burgul wheat is high in fiber, it is baked so it is low in fat. It is also very economical because the wheat helps to stretch the meat.

In Egypt, this dish is called Kobeiba Shamy. It is named after an ethnic population in Egypt, the Shamy people, who originated in Lebanon, Syria, and Jordan. The Shamy people are famous for their delicious dishes, which are distinct in style and flavor from other Egyptian foods.

Now Gedo is actually from Jordan, so his style of making this dish is very authentic.

Ingredients:

The crust layers

• 1 lb of ground lean ground beef
  
• 2 cups of burghul #2 (Bulgur wheat)
  
• 1/2 tsp salt
• 1/2 tsp of black pepper
• 1/8 tsp of allspice
• 1/4 cup of pine nuts
  

The meat filling

• 2 lbs coarsely chopped lean beef
• 2-3 medium size onions
• 1/2 clove of garlic
• 1/2 cup of coarsely chopped garlic
• 1/2 tbsp of salt
• 1/2 tbsp of black pepper
• 1/2 tbsp of allspice
• 1 tbsp of dried oregano
• 1/4 cup of olive oil
• two 9 x 12 baking dishes
  

Directions:

1. Rinse and soak the burgul wheat for about 30 minutes in lukewarm water. I like to use the #2 burgul because it is coarse giving the dish a nice texture. Gedo uses the finer burgul. This is just a matter of preference.
2. Trim and coarsely chop the lean beef. Set the beef on a paper towel which will help to soak any liquid from the beef. This will ensure that the beef brown nicely, rather than be steamed in its own juices. Set the meat aside. If you are short on time, you can substitute this ingredient with ground beef.
3. Coarsely chop the onions.Clean and trim the parsley.
   
4. Coarsely chop the parsley.
5. Finely chop the garlic.
6. Preheat the oven to 400 F.
7. Using a large sauce pan, heat it on medium high. Add 2 tbsp of olive oil and brown the coarsely chopped beef.
8. Mix in the salt and allspice.
9. Once the meat is nicely browned, add the chopped onions and garlic. Cook them for a few minutes, until fragrant.
10. Drizzle 1 tbsp of olive oil into the beef mixture. Mix the parsley in and cook until the parsley is wilted. Remove from the heat and set it aside.

10. Drain the burgul and place in a large container. Add the ground meat and remaining ingredients for the crust. Now for some fun. You need to thoroughly incorporate the beef with the burgul. This is best done using your hands. Kneed the mixture with your hands until it is completely mixed together. It should have the consistency of dough. Divide the mixture into approximately 4 portions. Two of the portions will be used for the bottom layers and 2 will become the top crust for the dishes.
11. Drizzle about 2 tbsp of olive oil into each of the 2 baking dishes.Take 1/4 of the crust mixture and press into each of the baking dishes. Use your hands to work the mix into a nice even bottom layer. There should be no gaps in the layer.
12. Diviide the cook meat mixture between the 2 dishes. Spread it even over the dishes.

13. For each of the top crust layer, take a small quantity of the mixture and form a flat patty with your hand. Careful place it on top of the other layers. Continue until you have cover the entire dish. You will have small gaps as you cover the layers with the final crust. Repeat this process for the remaining dish.
14. Fill a small bowl with water and wet your hand. Take your wet hand and careful smooth the top layer of the dish until all the small gaps have been fill in. Do not press hard. It should be a gentle smoothing over. Continue doing this until you have a nice smooth top layer.
15. Using a sharp knife, first score the dish into 3 lengthwise sections and 4 crosswise sections. When you are satisfied with the size of your sections, Cut the sections all the way through.
16. Place a few pieces of pine nuts onto each portion. Gently press the nuts in.
17. Bake for about 30 minutes in the oven. You will know that the dish is done when the top becomes a nice golden brown.
    
18. Cool for about 10 minutes and serve with yogurt sauce and hummus.
19. One of the dishes will generously serve 4-6. The other dish can be refrigerated or frozen

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Copyright © 2009 Lizabetti.com, All Rights Reserved

Simple Healthy Baked Falafel - Taameya Siheya

I have always loved falafel, or taameya as they call it in Egypt, but I wanted to find a way to make it without deep frying. Well, the last time I published the Egyptian Falafel Recipe. I had frozen several packages of falafel. So I decided to try baking one of the packages. Let me tell you I could not have been more pleased, not only does it taste the same as fried falafel, it is also much easier to make with much less mess and no frying odor. With this recipe you gain the health benefits of lower fat, the ease of cooking, and you do not give up any taste.

If you notice a similarity between the steps in this recipe and the Egyptian Falafel Recipe, it is no coincidence. I used the same batch to make both the fried recipe and the baked recipe.

Egyptian falafel, or taameya, is different from the garden variety falafel that you usually get in this country. The difference is that the Egyptian variety are made with fava beans instead of chick peas(Garbanzo beans). Fave beans have a much richer flavor and are higher in protein and fiber than chick peas. If you can't find dry fava beans, you can use dry chick peas in the same quantities as this recipe. Falafel and fava bean sandwiches are the original fast food and are available at many corner stands throughout the Middle East. They are a delicious, economical, and extremely healthy main course choice. This dish is an awesome vegetarian treat that will leave you completely satisfied. Serve it with Tahini Bagdoonisya dip, Baba Ghanouj, yogurt sauce, and cut vegetables. My favorite way to enjoy it is on Arabic bread with tomatoes, cucumbers, lettuce and Tahini Bagdoonisya dip'

You can also freeze the uncooked mixture for 6 months and cook it as you need it.

Ingredients

• 2 cups fava beans, peeled if possible. You can buy this at any Middle Eastern market. If they are not available peeled, you can peel them after soaking, or keep the peel for additional fiber.
  
• 1 fresh leek, washed and sliced.
  
• 1 bunch fresh Italian parsley
  
• 1 bunch fresh cilantro
  
• 1 head of garlic
• 1 bunch of Green Onions (6 stalks)
  
  
  
  
  
  
  
  
  
  
  
  
• 2 tbsp ground cumin
  
• 1 tsp ground coriander
  
• 1 tsp cayanne pepper, double the quantity for Alexandria style.
  
• 1 tbsp baking powder
  
• 2 tsp sea salt (can be omitted or reduced for health reasons, it will still taste good)
  
• 2 tbsp olive oil

Directions Prep the Beans:

1. Wash the beans thoroughly in luke warm water.
   
2. Soak the beans in water for at least 2 days, changing the water about 4 times during this period. The first water changing should come when the beans form a foamy froth on the surface. Changing the water will prevent the beans' gassy effect on your GI tract.
   
3. Drain the beans when ready to make the paste.
   
   
   
   
   
   
   
   
   
   
   

Make the Paste:

1. Place the parsley, cilantro and garlic in the food processor, chop fine.
   
2. Add the green onions and leeks, chop fine.
   
3. Remove the vegetable paste from the food processor and set aside. Do not wash the food processor.
   
4. Add the beans to the food processor and chop until they reach the consistency of a thick peanut butter.
   
   
   
   
   
   
   
   
   
   
   
   
   
5. In a bowl, mix the vegetable paste and chopped beans.
   
6. Add the cumin, coriander, cayanne, and salt. If you are going to freeze the mixture, leave out the salt and add it when you are going to cook the falafel.
   
7. Mix the ingredients thoroughly and stir in 1/4 to 1/2 cup of water. Mix the paste thoroughly.
   
8. Sprinkle the baking powder over the paste, evenly fold into the paste.
   
9. Let stand for at least 1 hour. You can also leave it covered in the fridge over night.
   
10. If you want to freeze the mixture
• Divide into 1 pound (1/2 Kg) portions
• Place each portion into a plastic freezer bag and flatten to a 2 inch (5 cm) thick patty. Flattening them makes them faster to thaw out later.
• Remove all air from the bag. I prefer to vacuum seal mine. If you vacuum seal them they will last at least six months in the freezer. I have have used them after 1 year in the freezer with no problem.

Bake the falafel:

1. Preheat the over to 400^oF (204^oC).
2. Brush olive oil onto a non-stick cookie sheet.
   
3. Use a small ice cream scoop (1 Tblsp size) or a spoon to form small balls of your paste. Space them evenly across the sheet.
4. Flatten the balls into disks with a fork. Be sure to pat the sides in smooth so they don't burn.
5. Brush the top of each patty with olive oil.
6. Bake at 400^oF (204^oC) for 10 minutes.
7. Slowly slide a thin spatula under each patty and flip. This is easier if you take the sheet out of the over first.
8. Bake at 400^oF (204^oC) for another 10 minutes.
9. Serve hot or cold.

I realize that it looks lengthy, but the work portion of it can be done in 45 minutes. You just need to plan ahead for the soak time for the beans and the stand time for the paste. If you freeze this mixture, you can enjoy this tasty treat anytime without too much effort, even on a week night.

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Copyright © 2009 Lizabetti.com, All Rights Reserved

Gedo's/Jido's Spinach and Chicken Delight

This a much loved recipe that has been served by Gedo to many friends and over the years has become one of his signature dish.  Not only is it tasty, but it is also extremely healthy.   The combination of chicken and spinach with the zestiness of the lime is a delight to the taste buds.  Add a little red rice or any rice and you are ready for dinner. 

Ingredients:

• 4 pieces of boneless chicken breast (about 2 lbs)
  
• 2 medium onion
  
• 1/2 clove of garlic
  
• 1 lime
  
• One 28 oz can of diced tomatoes
  
• 1 20 oz can of chick peas or 1 cup of dried chick peas soaked until soft - about 1 hour)
  
• 1 lb of spinach leaves, coarsely chopped
  
• 1/2 cup of olive oil
  
• 1/2 cup of cilantro, coarsely chopped
  
• 1/2 tsp of cumin
  
• 1 tsp of salt
  
• 1/2 tsp of ground black pepper
  
• 1/8 tsp of allspice

Directions:

1. When making this dish, I prefer to use the dried chick peas that I soak until they are soft.  This takes about an hour.  I prefer this version of the chick peas because they have not been cooked and  they retain their firm texture which is a nice complement in the dish.  The dish is still great using the can chick peas.  To soak the chick peas, place them in a large bowl and rinse with hot tap water.  Add more hot water and soak.  The chick peas should double in size.
   
2. Clean and trim the chicken breast.  Rinse and cut into bit size.
   
3. Coarsely chop the 2 onions.
   
4. Trim and thoroughly wash the spinach.  There is nothing worse than finding gritty sand from the spinach.  Spin the spinach dry and coarsely chopped it.
   
5. Clean and trim the cilantro.  Rinse and dry.  Coarsely chop.
   
6. Finely minced the garlic
   
7. Peel 4 strips of the rind on the lime.   The best way to do this is to peel the rind lenghtwise on the lime.  What you are trying to do is to only partially peel the lime.  Then cut the lime in half.  Set one half a side for later.  With the other half, chopped it into small chunks.
   
8. Heat a large pan on medium heat.  When the bottom of the pan is hot, add the chicken and steam the pieces in its own juice.  Continue cooking until all the juices are absorbed.  It will take about 5-10 minutes.  Keep stirring the chicken during this process.
   
9. Once the chicken juices are absorbed, add 3 tablespoons of olive oil and saute the chicken until golden brown.  It should take about 3-5 minutes.
   
10. Now add the chopped onions, garlic, salt and pepper.  Cook until golden brown and fragrant.  It may be necessary to add more olive oil at this point.
    

11. Stir in the dice tomatoes and the lime pieces.

12. Drain the chick peas and stir them in.  Cook for about 5 minutes.

13. Stir in the spices.
14. Stir in the spinach and cook on low heat for an additional 20-30 minutes.
15. Just prior to serving, squeeze the juice of the 1/2 remaining lime.
16. Serve over rice.  Generous serving for 4-6.

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Copyright © 2009 Lizabetti.com, All Rights Reserved

Okra with Lamb Shanks : Moza b'il Bamia

Even though there are many famous Egyptian dishes, this one is truly one of the signature family meals that people really enjoy on a regular basis. The combination of vegetables, meat and tomato sauce served with rice is a recurring theme in Egyptian cuisine. Traditionally the in-season vegetables are used in dishes similar to this one, different types of meat are substituted as well. This particular dish is made with lamb shanks, but  both the meat and vegetable can be substituted based on availability. It is common to make similar dishes with green beans, turnips, peas, cauliflower, or even spinach.  For example, see our Mediterranean Home-Style Chicken which is a very similar dish, but used chicken and green beans.

In preparation for labor day, where I was going to repeat my Spring Grilled Feast; I was preparing a leg of lamb. Lizabetti wanted me to reserve the shank for another dish,  so I cut off the shank and removed the bone from the leg of lamb. We decided to make okra for a change.

We served the dish with saffron rice and a healthy tabouleh as the salad. The tabouleh and okra both have lots of fiber. The dish is loaded with anti-oxidants in the tomato, onion, and garlic. So even though it has some meat it is also very nutritious. I also used some turmeric in the dish for its anti-inflammatory benefits.

Ingredients:

• Lizabetti;s Mediterranean Dry Rub
• 2 Lamb shanks, about 2 lb's (1 Kilo) total weight before cooking.
• 1 lb (.5 kilo) of lamb leg meat, cut into cubes. You can use any lamb meat, or  any meat for that matter. There is no rule against using chicken instead.
• 2 28 oz cans of crushed tomatoes
• 2 lb of okra. The smaller okra is better tasting and more tender. We use frozen okra from Market Basket because it is generally higher in quality than we can buy fresh in New England.
• 2 Tbsp garlic, chopped.
• 1 medium onion, chopped.
• 1/2 cup of fresh parsley, chopped.
• 1 Tbsp dry Oregano.
• 1 Tbsp cumin.
• 1 Tbsp dry parsley.
• 1/2 tsp dry coriander.
• 1/2 tsp turmeric.
• 1 cup red wine.

Directions:

1. Coat the meat with Lizabetti;s Mediterranean Dry Rub. It is best to do this 1 day in advance and keep the meat in the fridge over night. This will allow the flavor to permeate the meat.
2. Thaw the okra if frozen. Rinse with cold water and drain. You can just pull the okra out about the time you start cooking because it gets added later in the process.
3. Preheat pan. I used a heavy Croisette pan. If you use one make sure to not exceed 5 out of 10 on your stove temperature setting. If you use a regular pan, use medium-high heat.
4. Add some olive oil, once the oil is hot add the onions.
5. Cook the onions until light brown, then add the garlic. Mix in thoroughly.
6. Once the garlic is light brown, push the mixture aside and add the shanks.

5. Brown the shanks on all sides.
6. Mix the onion, garlic and shanks thoroughly.
7. Add the cubed lamb meat and brown on all sides.
8. Add the fresh parley and stir in.

9. Add the dry ingredients, mix in thoroughly.
10. Add the wine, stir in. Let the wine simmer until it changes to a nice brown color.

11. Pour in the tomato sauce.
12. Bring to a simmer, cover and turn down to low heat. If you are using a Croisette pan, set your stove to 2.5 out of 10. Otherwise set your stove to medium-low heat. 
13. Check periodically to make sure that the mixture is not boiling hard, it should just be simmering. If it is boiling, turn down the heat.
14. Cook for 1 hour or until the shanks are tender. A fork should penetrate the shank down to the bone without too much resistance. You will know because the bone starts to protrude from the bone as shown below.
15. Add the okra and mix in.
16. Cook for 20-30 minutes or until the okra is tender, but not mushy.
17. Serve with white rice or saffron rice. We did it with saffron rice because our daughter loves it so much.

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Copyright © 2009 Lizabetti.com, All Rights Reserved

Tasty Mediterranean Meat Pies - Fiteer Bil Lahma

These meat pies have a great Middle-Eastern flavor and are pretty easy to make. They make a great school day lunch or a perfect party hors h'oeuvres. They don't need to be served hot and can be made in a variety of sizes.
They freeze well and will easily last 6 months in the freezer.

I like to make them with lean ground lamb, but you can also make them with a mixture of lamb and beef. I just feel that lamb gives a more authentic flavor, but a little lamb goes a long way in taste, so go ahead and mix in other meats. No reason that you cannot substitute chicken or turkey for that matter.

These pies can be eaten warm or at room temperature. The meat mixture in recipe is very tasty and can also be served over rice or pasta. It also works as a vegetable stuffing. One time I even ate the stuffing in a sandwitch

Ingredients:

• 1/4 Cup Lizabetti's Mediterranean Dry Rub
  
• 1/2 Lb. Ground lamb
• 1 Tbsp Extra Virgin Olive Oil
  
• 1 Cup Toasted Pine Nuts
• 1 Medium onion, chopped
• 4 Cloves Garlic, chopped
• 1 Small Can of Tomato Paste
• 1/2 Cup Shredded Cheddar Cheese - Not a traditional ingredient, but it helps seal in the juices. You can omit this to reduce fat.
• 1 lb ball of pizza dough or bread dough. You can make your own dough, my local pizza parlor sells gread dough balls that I use for all kinds of dishes.
• 1/4 Cup of Sesame Seed. Substitute flax seeds for a boost of Omega 3 Fatty Acids.
• 1 Tbsp Milk. Use any type you have, this is just to hold the sesame seeds to the pies.
  

Directions:

Meat Mixture:

1. Pre-Heat a fry pan to medium high and then add the olive oil.
   
2. Once the oil is hot, add the onion. Cook until the onions are clear then push them to one side of the pan.
3. Add the meat to the empty side of the pan and spread it out. Do not mix the meat with the onions at this time.
   
4. Brown the meat to a light tan color.
5. Mix the garlic into the onions.
   
6. Add the dry rub mixture to the meat and work it in.
7. Add the onion/garlic mixture to the meat and stir.
8. Stir in the pine nuts.
9. Stir in the tomato paste. Turn down the heat to medium low and simmer for 2 minutes.
   
10. Turn off the heat and transfer the meat to a mixing bowl.
11. Mix in the cheese. Let the mixture cool. Meanwhile you can work the dough.

Build the Pies:

1. Punch down the dough and roll out with a rolling pin. Roll it into a large rectangle.
   
2. Place small piles of the meat mixture along the edge of the dough about 1 inch (2.5 cm) apart.
3. Use a basting brush to moisten the dough just beyond the piles of meat.
   
4. Roll the edge of the dough over the meat piles
   
   
5. Cut the rolled portion of the dough off from the rest of the dough.
6. Cut the individual pies, use a fork to press down all the edges.
7. Repeat this process until you use up the dough or the meat mixture.
   
   
8. Poke each of the pies with a toothpick at least 5 times. It is important that you do this or the pies will explode in the oven.
9. Coat a cookie sheet with a thin layer of olive oil.
10. Place the pies on the cookie sheet.
11. Brush the milk on the pies and quickly sprinkle with sesame seeds before the milk soaks in.
12. Bake on 375 for 30 minutes or until the pies are a golden brown.
13. Let cool for 5 minutes before serving.
    

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Copyright © 2007, 2008, 2009 Lizabetti.com, All Rights Reserved

Spicy and Heart Healthy Fish Taco

This is a quick and nutritious meal that can be prepared in a jiffy. The fish can be ready in less than 15 minutes. The condiments take a little more time. I think that it is worth the time to make the salsa and guacamole to go with this dish.

This dish also gives you a great way to rotate fish into your diet. Because it is a spicy dish, you can use a fairly low cost fish. We use Pollock because it is a tasty white fish that happens to be very economical right now.

For a healthy meat version of this dish try my Heart Healthy Meat Taco .

Ingredients:

• 4-6 oz of white firm fish such as haddock, cod or pollock
• taco seasoning either store bought or home mix
• cayenne pepper (optional)
• 1-2 tbsp of finely minced garlic
• salt/pepper
• olive oil
• 1/4 cup of finely ground cornmeal
• finely chopped lettuce
• grated cheddar cheese
• soft taco shells
• Lizabetti's Spicy Chunky Salsa
• Lizabetti's Zesty Guacamole
  

Directions:

1. Rinse the fish in cold water. Pat the fish dry with paper towels. It is really important to pat the fish dry or it will stick to the pan when you are cooking.
2. Cut the fish into serving portions of about the size of your palm
3. Salt and pepper the fish.
4. Coat the fish with the minced garlic.
5. Sprinkle the fish with the taco seasoning. Be generous with the seasoning.
6. For an extra kick, sprinkle cayenne pepper on the fish.
7. Drizzle olive oil on the fish. This will help the seasoning to adhere to the fish. Set the fish aside.
8. Prepare the salsa and guacamole.
9. Just before you are ready to cook the fish, lightly coat the pieces with cornmeal. Use a small strainer which will help to evenly distribute the cornmeal. The cornmeal will give the fish a nice crunch.
10. Using a nonstick frying pan, coat the bottom with olive oil and heat on medium.
11. Saute the first side of the fish for about 2 minutes. When the sides begin to turn opaque, its time to flip the fish.
12. Cook the second another 2 minutes or so.
13. To heat the tortilla, place them in a warm skillet for a few minutes. Warm one side, then flip and warm the other side.
14. Serve with all your favorite taco toppings, salsa, guacamole, shredded lettuce and cheese.
15. Just before serving squeeze some lime juice onto the fish.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Zesty Guacamole

Guacamole is an amazingly easy side dish to make yet it adds a hearty authentic texture to Mexican food. Avocados have a buttery flavor that makes for a great chip dip, or as a condiment on tacos or enchiladas.

Unlike bean dip, which can be bought in a store with high quality, guacamole really needs to be freshly made. Never fear though, as long as you can find a ripe avocado, this dish only takes 5 minutes to make.

Ingredients:

• 1 Ripe Avocado
• 1 Plum Tomato, diced.
  
• 1/4 Medium Spanish Onion, chopped.
• 1/2 Tsp Paprika
• 1/4 Tsp Cayenne Pepper (Adjust to Taste).
• 1 Large Lime, or 2 Key Limes.

Directions:

1. If the Avocado is not fully ripe, dice it into small cubes.
   
2. Add the spices and squeeze the lime onto the Avocado
3. Mash thoroughly with a fork.
   
4. Mix in the onions and tomatos. You can skip this step if you are using this dish as a condiment for Tacos since you will be adding other stuff to it.
5. Serve with tortilla chips and Salsa.
   

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Savory Sausage Turkey Stuffing

I always liked stuffing my turkeys and chickens with rice mixtures,  but I thought it would be nice to make a stuffing that makes the bird self basting while contributing  delicious flavor of its own.

To get a really unique flavor I like to make this stuffing with Italian Sausage.  I brown it ahead of time to get rid of the excess fat, but that leaves enough to make your bird very juicy.  For extra firmness and flavor I use my Bread Crumb Recipe.

This stuffing is so tasty, you will be tempted to eat it as is or on a sandwich.

This recipe makes enough stuffing for 10-12 pound bird. If you have a larger turkey,  multiply accordingly.

Ingredients:

• 3/4 lb Fresh Italian Sausage, buy it loose if available
  
• 1 medium onion, chopped
  
• 2 stalks of celery, chopped
• 1 cup Lizabetti Bread Crumbs
• 1 cup diced mushrooms
  
• 1 tbs garlic, chopped
• 1 tsp dry oregano
• 1 tsp Hungarian paprika
• 1/2 bunch Italian parsley, chopped
  

Directions:

1. Remove the sausage from its skin and break up
   
2. Brown the sausage in a skillet over medium heat until light tan in color. Do not over-brown at this time because it will continue cooking as you add the other ingredients.
   
3. Slide the sausage to one side of the skillet and add the onions to the open side.
4. Brown the onion in the rendered sausage fat.
   
5. Mix the onions and sausage and slide to the side of the pan.
6. Add the mushrooms and cook until soft.
   
7. Mix the mushrooms with the sausage and onions.
8. Stir in the celery, cook for 3 m.
9. Stir in the garlic, oregano, and paprika.
10. Cook 2 more minutes and remove from the heat.
11. Mix in the parsley and let the mixture cool to room temperature.
12. Stir in the bread crumbs.
13. You are now ready to stuff your bird.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Wholesome and Delicious Apple Crisp

I am not usually a fruit dessert sort of person, but I have come to absolutely love this sweet dish. Not only does it satisfy your sweet tooth , it is good for you as well. I first tried to make apple crisp when someone sent me a recipe. I don't know why, but that recipe did not work for me, there was just not enough crisp in the whole thing. So I went about trying to get just the right texture and taste for me. This is a great dessert to make ahead of time since it can be refrigerated for at least 2 days and then reheated when you are ready to serve. It can also be served at room temperature, but I really like mine warm. A scoop of vanilla ice cream adds the final touch to the whole thing. This is a great alternative to the apple pie for Thanksgiving.

Ingredients:
Crust

• 1 cup of whole wheat flour
• 1 tsp of cinnamon
  
• 1 tsp of baking soda
  
• 1 cup of packed brown sugar
  
• 1 stick of cold, unsalted butter
  
• 1/4 cup of chopped nuts

Filling

• 3 tbsp of white flour
• 1/4 cup of brown sugar
  
• 1 tsp of cinnamon
  
• juice of one lemon
  

Directions:

1. Preheat oven to 350 F.
2. Whisk the oatmeal, whole wheat flour, cinnamon, baking soda, brown sugar together.
3. Unwrap the butter and use the wrapper to grease a 9 X 12 baking dish. There is enough butter left on the wrapper that it will give the baking dish enough butter so that the crisp will not stick to the baking dish. I would recommend using a nice baking dish since this is a dessert that goes from the oven to the serving table. I like using my Le Creuset cast iron dish.
   
4. Cut the butter into small pats and add to the oatmeal mixture. This makes incorporating the butter into the dry mix a lot easier.
   
5. Using a pastry blender, work the crust until the butter is incorporated into the oatmeal mixture. It will probably take about 5 minutes of blending. The crust should be crumbly.
   
6. Press about 1 to 1 1/2 cups into the bottom of the baking dish and bake for 10 minutes. Remove from the oven and set aside.
   
7. Add the chopped nuts to the remaining crust.
   
   
   
   
8. In the meantime, peel and cut the apples using an apple cutter. You will have 8 slices at this point.
   
9. Cut each slice in half. Each apple will give you 16 slices.
   
10. In a container mix the flour, brown sugar and cinammon together. Add the apple slices. Make sure all the slices are well coated.
    
11. Using a slotted spoon, carefully place the apple mixture over the baked crust.
    
12. Sprinkle the remaining crust over the apple mixture.
    
13. Bake for about 40-45 minutes. The crust will be a golden brown and you will see some bubbling of the apple mix.
    
14. Let it cool for about 20 minutes before cutting.
    
15. Serve with a scoop of ice cream. Will generously serve 8-10 people.
    
16. The entire dish can be prepared up to 2 days in advance of serving. Cover and refrigerate until you are ready to serve. To serve, just warm in a 300 F oven for about 10-15 minutes or serve at room temperature. Don't forget the scoop of vanilla ice cream and a cup of hot tea.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved