Lamb With Balsamic Sauce1 (1 1/2-pound) French-cut lean rack of lamb (about 8 ribs)
3 tablespoons balsamic vinegar
3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided
2 garlic cloves, minced
1/8 teaspoon pepper
1/4 cup fresh breadcrumbs
Cooking spray
1/2 teaspoon olive oil
1/4 cup minced shallots
1/4 cup dry white wine
1/2 cup low-salt chicken broth
2 teaspoons honey
1/2 teaspoon cornstarch
Thyme sprigs (optional)
Red grapes (optional)
Preparation
Trim fat from lamb. Combine vinegar, 2 teaspoons rosemary, and minced garlic in a large zip-top plastic bag. Add the lamb to bag, and seal. Marinate in refrigerator for at least 6 to 12 hours, turning occasionally.
Preheat oven to 450°.
Remove lamb from bag, reserving marinade. Sprinkle lamb with pepper. Combine the breadcrumbs and 1 teaspoon chopped rosemary, and pat breadcrumb mixture into meaty side of lamb. Place lamb, meat side up, on a jelly-roll pan coated with cooking spray. Insert a meat thermometer into the thickest part of lamb, making sure not to touch bone. Bake lamb at 450° for 20 minutes or until the meat thermometer registers 145° (medium-rare) or until the lamb is desired degree of doneness.
Heat olive oil in a large nonstick skillet over medium-high heat; add shallots, and sauté for 4 minutes. Add white wine and reserved marinade, and bring to a boil. Reduce heat, and simmer, uncovered, 8 minutes or until liquid almost evaporates. Add chicken broth, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1/3 cup (about 5 minutes). Combine honey and cornstarch, and add to the broth mixture. Bring to a boil, and cook for 1 minute, stirringconstantly.
Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired.
Barley-and-Mushroom
1 tablespoon stick margarine
1 (8-ounce) package presliced mushrooms
1 (3 1/2-ounce) package shiitake mushrooms, stems removed and caps sliced
1 cup uncooked pearl barley
1 (1-ounce) envelope onion soup mix (such as Lipton Recipe Secrets)
4 cups water
Chopped chives (optional)
Preparation
Preheat oven to 350°.
Heat margarine in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Set aside.Combine barley, onion soup mix, and water in a 3-quart casserole, and stir in mushroom mixture. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is almost absorbed. Garnish casserole with chives, if desired.
Glazed Beets and Cabbage With Pepper-Toasted Pecans
1 teaspoon stick margarine
2 teaspoons sugar
Dash of ground red pepper
Dash of black pepper
Dash of ground cinnamon
1/2 cup chopped pecans
Cooking spray
3 (15-ounce) cans whole baby beets, undrained
1/4 cup red currant jelly
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups thinly sliced shallots
3 cups coarsely chopped red cabbage
Preparation
Preheat oven to 325°.
Melt the margarine in a small saucepan over medium heat. Add sugar, red pepper, black pepper, and cinnamon; cook 30 seconds, stirring constantly. Remove from heat; stir in pecans. Spread pecan mixture onto a baking sheet coated with cooking spray. Bake at 325° for 8 minutes; cool. Set aside.
Drain beets in a colander over a bowl, reserving 3 tablespoons liquid. Combine reserved beet liquid, jelly, vinegar, salt, and white pepper; set aside. Cut beets in half; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 4 minutes or until tender. Add cabbage, and saute 10 minutes or until tender. Add jelly mixture and beets to skillet; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until liquid is slightly thick. Spoon into a bowl; sprinkle with pecan mixture.
Orange-Scented Roasted Root Vegetables
4 cups (1-inch) cubed peeled sweet potato
3 cups (1-inch) cubed peeled rutabaga
2 cups (1-inch) sliced parsnip
1 tablespoon vegetable oil
2 medium onions, each cut into 8 wedges
Cooking spray
1/3 cup packed brown sugar
2 tablespoons orange marmalade
2 tablespoons lemon juice
1 tablespoon sweet honey mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Dash of ground nutmeg
Preparation
Preheat oven to 400°.
Combine first 5 ingredients in a bowl; toss. Arrange vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400° for 45 minutes; stir twice.
Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Pour over vegetables; toss gently. Bake an additional 15 minutes or until vegetables are tender.
Sauce:
2 large egg yolks, lightly beaten
1 cup whole milk
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
Dash of salt
Souffle
Cooking spray
1 tablespoon sugar
3 large egg yolks, lightly beaten
3 tablespoons all-purpose flour
2/3 cup 2% reduced-fat milk
1/4 cup sugar
1 tablespoon butter
3 tablespoons Grand Marnier (orange-flavored liqueur)
2 teaspoons vanilla extract
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons sugar
Preparation
To prepare sauce, place 2 egg yolks in a medium bowl. Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; heat to 180° or until tiny bubbles form around edge (do not boil).
Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla and dash of salt. Pour into a glass bowl; cover and chill.
Preheat oven to 375°.
To prepare souffle, coat a 1 1/2-quart souffle dish with cooking spray; sprinkle with 1 tablespoon sugar.
Place 3 egg yolks in a medium bowl; set aside. Place flour in a small, heavy saucepan; gradually add 2% milk, stirring with a whisk. Stir in 1/4 cup sugar; add butter. Cook over medium heat until thick (about 5 minutes), stirring constantly. Gradually add hot milk mixture to 3 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Stir in liqueur and 2 teaspoons vanilla; cook 1 minute, stirring constantly. Remove from heat.
Place egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture.
Spoon into prepared souffle dish. Place souffle dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 30 minutes or until puffy and set. Spoon about 3 tablespoons sauce over each serving. Serve immediately