Lamb Meatball and Pom Tabbouleh Bowl

This one is not quite a weeknight meal, even if you cheat like me and buy your hummus and tzatziki.

Lamb Meatballs

  • 1 lb ground lamb
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1 onion, finely chopped
  • 3/4 c parsley, chopped
  • 1/2 c brown rice
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 1/2 c pomegranate molasses

Combine lamb and everything except chicken stock, oil and pomegranate molasses in a bowl. Form into 1 inch Meatballs and chill for at least 30 minutes.

Heat large skillet over medium heat add oil. Cook meatballs until seared all over. Add stock until it reaches half way up the Meatballs and cook for 30 minutes over low medium heat and cover.

Pomegranate Tabbouleh

  • 2/3 c cooked bulger
  • 1/2 c parsley, chopped
  • 1/2 c mint, chopped
  • 2 Persian cucumbers, diced
  • 1 c pomegranate seeds
  • 1/2 c olive oil
  • 2 lemons, juiced
  • Salt

Combine ingredients in a bowl and set aside.

For the bowl

  • Hummus
  • Tzatziki
  • Flat leaf parley or mint

Serve meatballs with Tabbouleh, hummus and tzatziki.

Serves 4.

Mexican Tortilla Soup

Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.

  • 1/3 c olive oil
  • 1 onion, diced
  • 2 poblano chilies, diced
  • 1 clove garlic
  • 1 tsp cumin
  • 1 chipotle in adobe, chopped
  • 3 c chicken stock
  • 15 oz can tomatoes
  • Salt
  • 4 corn tortilla, sliced into strips
  • 2 c shredded cooked chicken
  • Diced avocado
  • Cilantro
  • Scallions, sliced
  • Lime wedges

In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.

Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.

Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.

Serves 4 – 6.

Chorizo and Potato Tacos

Nopalito cookbook is full of authentic Mexican recipes! This potato and chorizo filling can also be used in sopes or gorditas. I made it on a weeknight so corn tortillas were perfect!

  • 2 c Yukon gold potatoes, diced
  • 1 lb chorizo, casing removed
  • Corn tortillas
  • Romaine, chopped
  • Quesa Fresca, crumbles
  • Scallions, chopped
  • Cilantro, chopped
  • Salsa (recipe below)

Boil potatoes until al dente, 6 – 8 minutes. Drain and cool.

In a large skillet cook the chorizo and potatoes, breaking up the chorizo with a wooden spoon. Cook until the potatoes are crispy, add oil if the pan starts to get dry.

Heat the tortillas in the microwave wrapped in moist towel.

Add chorizo to the warm tortillas, romaine, cilantro, scallions, cheese and salsa.

Serves 4 – 6.

Salsa de Arbol

  • 1 tbsp olive oil
  • 1/4 c Arbol chilies, stemmed
  • 12 oz canned, diced tomatoes and juices
  • 1 tomatillo
  • 2 tbsp white vinegar
  • 1 clove garlic
  • Salt

Heat a small pan over medium heat, add chilies and toast about 20 seconds until bright orange.

Add all ingredients to a blender and purée until smooth.

Warm Chicken Caesar Bowl

This is so good and healthy!! There will be plenty of dressing left so get some romaine too.

Chicken:

  • 1/4 c lime
  • 2 tbsp olive oil
  • 1 lb skinless chicken thighs
  • Salt and pepper

Combine and marinate the chicken for 2 hours. Preheat the oven to 400 and roast the chicken for 20 minutes. Let rest for 5 minutes then slice thin.

For the bowls:

  • 1 bag of baby kale or spinach or mixture of both
  • 1 c quinoa cooked
  • Salt and pepper
  • caesar dressing (follows)
  • Croutons

Toss the salad greens with some caesar dressing until nicely coated. Divide quinoa among plates, salad, chicken and croutons.

Caesar dressing:

  • 1/4 c grape seed oil
  • 1/4 c olive oil
  • 2 tbsp lime juice
  • 1 tbsp red wine vinegar
  • 1/2 tsp Worcestershire sauce
  • Tabasco to taste
  • 2 tbsp anchovies, minced or paste
  • 1 egg yolk
  • 1 tsp Dijon
  • 2/3 c Parmesan cheese, grated
  • 1 clove garlic, minced
  • Salt and pepper

Combine oils in a glass measuring cup with spout.

In a food processor combine anchovies, egg yolk and mustard. With the motor on and olive oil drop by drop until an emulsion forms, continue to add oil in a slow stream. Add remaining ingredients until combined.

Serves 4.