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Posts tagged ‘Yummy’

Easy Beef Kafta


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This is my no fuss & fast way to make kafta.

Kafta is a Lebanese dish that’s made with either lamb or beef and formed into a long meat roll and placed on a bamboo skewer.  It’s time consuming like any good dish is but I came up with a quick and easy way to prep this without any skewers.

Ingredients:
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/2 cup finely chopped fresh parsley
1 medium onion, grated
1 1/2 pounds lean ground beef
1 teaspoon salt, or to taste
1/4 teaspoon black pepper

Preparations:

In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended.  Line a cookie sheet with plastic wrap, place meat on cookie sheet, evenly press down the meat.  Then, with a spatula, score meat into 2′ square portions. (I don’t use I knife since it’ll cut the plastic wrap.)  Place in fridge for 2-3 hours so meat can firm up.  At this time you can prep your salad and other veggies that you’d like to have for dinner.

Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

Serve with hummus and salad.

imagePlace meat on cookie sheet, evenly press down the meat.  Then, with a spatula, score meat into 2′ square portions. (I don’t use I knife since it’ll cut the plastic wrap.)  Place in fridge for 2-3 hours so meat can firm up.imageGrill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

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Shrimp Tacos


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This was a first for me and it was a great refreshing meal and everyone said it was a keeper.
I had fresh corn tortillas, I made a avocado black bean salsa with a side veggie of roasted asparagus with parmesan.

Ingredients:
2 green onions, thinly sliced
1 tomato, chopped

1/2 cup black beans, rinsed
1/2 cup corn
2 avocados, diced
1/4 cup lime juice
1/4 cup cilantro, minced
1 jalapeño, seeded, diced
2 tbsp olive oil
2 tsp chili powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt
1 pound shrimp, raw, shelled, deveined

Preparations:

For Salsa: Combine green onion, tomato, black beans, corn, lime juice, and cilantro, mix well and set aside.

Make the Shrimp: Heat grill to medium.
Meanwhile, mix the olive oil, chili powder, salt, pepper, cumin, and shrimp in a large bowl.
Stir until shrimp are evenly coated with seasoning.
Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray.
Place shrimp on grill and cook until just opaque, about 1-1/2 – 2 minutes per side.
Cover to keep shrimp warm.

Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Or heat tortillas in microwave according to package instructions.)

Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp. 
Serve tacos with lime wedges on the side.

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