2011 November 12 | Kosher Recipes and Jewish Table Settings

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Easy Low fat Roasted Spaghetti Squash with Herbs

1 Comment 12 November 2011

Recipe Courtesy of Whole Foods Market

Serves 6

Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. In this recipe, the fresh herbs are roasted with the squash and removed before serving, leaving the subtle, fragrant flavor of rosemary and sage.

Ingredients

1 1/2 cups gluten-free low-sodium chicken or vegetable broth
2 large sprigs rosemary
2 large sprigs sage
1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
2 tablespoons chopped parsley
Salt and pepper to taste

Method

Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Using a knife remove rosemary and sage sprigs and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt and pepper and toss gently. Serve immediately.

Nutrition

Per serving (about 11 oz) : 110 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 280mg sodium, 17g total carbohydrate (4g dietary fiber, 7g sugar), 2g protein

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Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 12 November 2011

“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect for your Thanksgiving menu! Lisa Ades”

TURKEY KIBBEH KEBABS

Adapted from Food and Wine magazine

1 pound ground turkey (*see note below)
2 tablespoons extra-virgin olive oil
1 cup medium or coarse grain bulgur, rinsed
1/2 med. onion, finely chopped
1 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon Aleppo pepper (flakes, not ground)
lemons, cut into wedges

‘How to’ Create kibbeh

In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through. You can also broil them.

Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

* note: This is not great with all white meat turkey – it will be very dry.