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Jan. 11th, 2009 08:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calzephyrI'm trying to get better at meal planning with Google Calendar and so far things have been OK in the new year - I'm going to try and make a casserole every Sunday. Today's will be a Kraft recipe, which is essentially ravioli, pasta sauce and shredded cheese. Last week I made lasagna and it was good! I'm really getting the hang of my MIL's recipe. The top noodles weren't overcooked this time.
One of my Mission 101 things is to try five recipes from the aforementioned Learn to Cook Low GI. I made "Moroccan Lamb Burgers" but substituted pork for lamb. I can't ever recall seeing lamb at Safeway, much less ground lamb. For the salad part I also had to substitute Balkan style yogurt at the only Greek style yogurt was flavoured. It's like of sad how much of the yogurt section is devoted to 0 milk fat yogurt, as if it's some miracle weight loss food! We really liked this recipe, although the salad needed something extra to make it more zingy.. Anyway, the recipe is under the cut.
1/4 cup bulgur wheat
1 small onion, roughly chopped
2 cloves garlic, finely chopped
2 tbsp chopped parsley or coriander
2 tsp ground coriander
1/2 tsp ground cinnamon
1 lb minced lamb
salt and ground pepper to taste
2/3 cup low fat Greek style plain yogurt
3/4 cup diced/chopped cucumber
1 tbsp fresh mint
Place bulgur wheat into small pan, cover with hot water and boil for 10 minutes. Drain, rinse with cold water and drain again.
Meanwhile, place the yogurt into a small bowl. Dice the cucumber and add to the yogurt with mint.
Transfer bulgur wheat to a food processor, add onion, garlic and parsley and pulse until finely chopped. Add spices and lamb and pulse until mixed together.
With wet hands, shape the mixture into burgers.
Brush frying pan with a little oil and cook the burgers 5-6 minutes on each side until cooked through on medium high heat.
Serve with cucumber salad.
One of my Mission 101 things is to try five recipes from the aforementioned Learn to Cook Low GI. I made "Moroccan Lamb Burgers" but substituted pork for lamb. I can't ever recall seeing lamb at Safeway, much less ground lamb. For the salad part I also had to substitute Balkan style yogurt at the only Greek style yogurt was flavoured. It's like of sad how much of the yogurt section is devoted to 0 milk fat yogurt, as if it's some miracle weight loss food! We really liked this recipe, although the salad needed something extra to make it more zingy.. Anyway, the recipe is under the cut.
1/4 cup bulgur wheat
1 small onion, roughly chopped
2 cloves garlic, finely chopped
2 tbsp chopped parsley or coriander
2 tsp ground coriander
1/2 tsp ground cinnamon
1 lb minced lamb
salt and ground pepper to taste
2/3 cup low fat Greek style plain yogurt
3/4 cup diced/chopped cucumber
1 tbsp fresh mint
Place bulgur wheat into small pan, cover with hot water and boil for 10 minutes. Drain, rinse with cold water and drain again.
Meanwhile, place the yogurt into a small bowl. Dice the cucumber and add to the yogurt with mint.
Transfer bulgur wheat to a food processor, add onion, garlic and parsley and pulse until finely chopped. Add spices and lamb and pulse until mixed together.
With wet hands, shape the mixture into burgers.
Brush frying pan with a little oil and cook the burgers 5-6 minutes on each side until cooked through on medium high heat.
Serve with cucumber salad.
