Sun - Picnic Sausage & Potato Kebabs
Mon - Spaghetti and meatballs
Tue - Paella with Saffron Rice
Thur - Stir Fry Garlic Scapes
Fri- Gnocchi Ham and Peas in Brown Butter
Sat - Grilled Kofta and Tahini
INGREDIENTS:
Mustard Sauce:
1/4 cup mayonnaise
2 tablespoons stone-ground mustard
Kebabs:
3/4 pound petite new potatoes (10-12)
1/4 cup water1 teaspoon olive oil
1 garlic clove, pressed
3/4 teaspoon dried dill weed
1/8 teaspoon each salt and ground black pepper
6 large green onions
1 package (1 pound) cooked bratwurst (5-6 sausages)
12 cherry tomatoes
DIRECTIONS
1. Prepare grill for direct cooking over medium coals. For mustard sauce, mix mayonnaise and mustard in small bowl. Cover and refrigerate until ready to serve.
2. For kebabs, cut potatoes in half using Crinkle Cutter. Place potatoes and water in Large Micro-Cooker®; cover. Microwave on HIGH 5-7 minutes, just until potatoes are fork-tender; drain. Drizzle with oil. Add garlic pressed with Garlic Press and seasonings; mix gently using Small Mix 'N Scraper®.
3. Trim root ends from green onions. Cut 24 pieces, each 2 inches long. Reserve green tops for another use. Add onions to potatoes and toss gently.
4. Cut bratwurst diagonally into 1-inch pieces. Alternately thread bratwurst, potatoes, onions and cherry tomatoes onto six 12-inch skewers.
5. Grill kebabs, uncovered, 6-8 minutes or until bratwurst is browned, turning frequently using BBQ Tongs. Serve kebabs with mustard sauce.
Yield: 6 servings. Nutrients per serving: Calories 370, Total Fat 28 g, Saturated Fat 9 g, Cholesterol 52 mg, Carbohydrate 16 g, Protein 13 g, Sodium 610 mg, Fiber 2 g U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 meat, 4 fat (1 carb)
Cook's Tips:
- For extra convenience, this recipe calls for precooked bratwurst. If you prefer to use fresh bratwurst, you'll need to cook the sausages before skewering. To cook fresh bratwurst before grilling, prick sausages several times. Place in (10-in.) Skillet with 3 cups water and 1 medium onion, cut into wedges. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Remove bratwurst from skillet usingChef's Tongs; cool slightly and proceed as recipe directs.
- Precooked smoked sausage is another type of sausage that can be used in this recipe.
- If you use wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent burning.
Spaghetti and Meatballs
1 lb dried spaghetti
1 (25 oz) jar of marinara sauce
1 lb dried spaghetti
1 (25 oz) jar of marinara sauce
1 lb ground Italian sausage OR ground beef/turkey (or combination of those)
1/2 cup Italian style bread crumbs
1 egg
1 tsp each salt and pepper
1/2 cup grated parmesaen cheese
Prepare spaghetti according to package directions.
Meatballs:
Combine ground meat, bread crumbs, cheese, egg, and salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 185F is reached. Add sauce to skillet. Simmer until hot. Serve with pasta.
Prepare spaghetti according to package directions.
Meatballs:
Combine ground meat, bread crumbs, cheese, egg, and salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 185F is reached. Add sauce to skillet. Simmer until hot. Serve with pasta.
Gnocchi with Ham and Peas I will be using packaged, fresh gnocchi for this instead of making my own. http://www.foodnetwork.com/recipes/anne-burrell/gnocchi-with-prosciutto-spring-peas-and-chanterelles-recipe/index.html
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