DAILY SPECIALS RECIPES
CHILLED CUCUMBER-
CHICKPEA SOUP
With the ingredients o f hummus—chickpeas,
tahini, lemon juice, garlic—this soup is
satisfying and refreshing. Look for tahini
(sesame seed paste) in the ethnic foods section
o f the supermarket.
STAR TTO FIN ISH: 2 5 M IN .
1
recipe Coriander PaprikaSpice Rub
V2
lb. peeled and deveined cooked
cocktail shrimp, chopped
2
medium cucumbers
1
15-oz. can chickpeas (garbanzo
beans), rinsed and drained
V
a
cup tahini (sesame seed paste)
V
a
cup packed fresh mint leaves
2
Tbsp. lemon juice
1
Tbsp. olive oil
1
Tbsp. honey
2
cloves garlic, smashed
1V2
tsp. ground coriander
V
a
tsp. cayenne pepper
3
cups ice cubes
V2
cup cherry tomatoes, halved
4
green onions, thinly sliced
1.
Prepare Coriander Paprika Spice Rub. I
11
medium bowl toss shrimp with spice rub; set
aside. Thinly slice enough cucumber to
measure
Vz
cup; set aside. Peel, seed, and cut
up remaining cucumbers.
2 .
In blender combine cut-up cucumbers,
chickpeas, tahini, mint, lemon juice, olive oil,
honey, garlic, coriander, cayenne, and
V
a
teaspoon
each salt
and
black pepper
; Cover;
blend until smooth, scraping sides as needed.
3.
Just before serving, with motor miming,
add ice cubes, a few at a time, through lid
opening until smooth and thickened (blender
will be hill). Pour into bowls. Top soup with
shrimp, sliced cucumber, tomatoes, and
green onions.
M A K ES4T06SER VIN G S.
CORIANDER-PAPRIKA SPICE RUB
In small bowl
combine 1
tsp. ground
coriander, V
2
tsp.
paprika, V
a
tsp.
salt,
and
V
a
tsp. ground
black pepper.
EACH SERVING 357
cal, 14gfat (2gsat.fat), 111 mg
chol, 752 mg sodium, 41 gcarbo, 7 gfiber, 22 g pro.
Daily Values: 17% vit. A, 35% vit. C, 13% calcium,
30% iron.
PUTTHE FREEZE
ON FAT
Add texture and thickness to
soups, without the added fat and
calories from cream or flour, by
blendingiceintoachilled soup just
as you would a frosty drink. For hot
soups,stir in pureed vegetables
and beans for added texture and
nutrients.Topthethickened soup
off with cocktail shrim p or canned
tu na for a satisfying meal.
q u i c k
t i p s
1
. G IV E T H E G O O D S T U F F P R IO R ITY. Put vegetables and
fruits on the plate first so there is plenty of room to include them.
Aim to cover a third to half of the plate with vegetables and fruits.
2
. TA K E T IM E T O EAT. Research has shown that speedier eaters
consume more calories and are three times more likely to be
overweight. Set your fork down between each bite, be mindful of
portions, and avoid eating while distracted, which may prevent
registering how much is being eaten.
3
. S TA R T D IN N ER W IT H A L O W -C A LO R IE FO O D like a light
salad, or heat broth in the microwave and season with cracked black
pepper. This will curb your appetite and help prevent overeating.
4
. M U N C H M AIN LY O N P LA N TS —fruits, vegetables, and whole
grains, and plant-based fats such as canola and olive oil.
5
. EA T W H A T YO U W A N T. Savor a piece of dark chocolate when
craving something sweet, or nibble on a handful of chips with a
sandwich—just keep the portions small and enjoy every bite.
SPICED BEEF KABOBS WITH
MASHED CARROTS
PREP:30M IN. G R ILLrIO M IN . MAR I NATE: 4 TO 24 HR.
V
a
cup reduced-sodium soy sauce
3
Tbsp. vegetable oil
2
Tbsp. lemon juice
2
Tbsp. packed brown sugar
6
cloves garlic, smashed
1
tsp. crushed red pepper
l
lb. boneless beef chuckorsirloin,
trimmed of fat and cut in 1-inch cubes
1
recipe Mashed Carrots,
below
1
recipe Lemon Gremolata
, below
1. In self-sealing plastic bag in shallow dish
add soy sauce, oil, lemon juice, brown sugar,
garlic, and red pepper. Add meat to bag. Seal
and turn to coat. Marinate, refrigerated, 4 to
24 hours, turning bag occasionally.
2 .
Drain beef mixture; discard marinade.
Thread beef on 8-inch wooden* or metal
skewers, leaving
V
a
inch between.
3 .
For charcoal grill, cook skewers on rack
of uncovered grill directly over medium
coals for 10 to 14 minutes or until desired
doneness, (160°F for medium) turning
occasionally and moving to cooler areas of
grill if browning too quickly. (For gas grill,
preheat. Reduce heat to medium. Add
skewers to grill. Cover; grill as above.)
4 .
Serve with Mashed Carrots. Sprinkle with
Lemon Gremolata.
MAKES4SERVINGS.
m a s h e d c a r r o t s
In medium saucepan cook
1
lb. peeled and sliced carrots, covered, in
small amount of boiling salted water 12 to
15 minutes or until tender. Drain; return to
saucepan. Add 1 Tbsp.
lemon juice
and 1 Tbsp.
olive oil.
Mash until nearly smooth. Season to
taste with
black pepper.
l e m o n g r e m o l a t a
In small bowl combine
V
a
cup snipped fresh
basil, 2
tsp. shredded
lemon peel,
and 1 clove minced
garlic.
*
If using wooden skewers, soak in water
for 30 minutes before using.
continued on page 196
BETTER h o m e s a n d g ar dens AUGUST 2009
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