Ancora ricette per la nostra Pasqua

Le mie amiche mi stanno chiedendo idee di menu per la Pasqua quindi ho fatto altre ricerche e ecco dei piatti deliziosi per un bell pranzetto:

Lemon Chicken

Prep: 15 minutes
Total: 25 minutes
Yield: Serves 6

• 1 tablespoon chopped garlic
• 2 tablespoons plus 1 teaspoon olive oil, separated
• 3 cups low-fat, reduced-sodium chicken broth
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons water
• 2 teaspoons cornstarch
• 1/2 cup cauliflower puree
• 1 tablespoon chopped parsley (optional)
• 2 large egg whites
• 1 large egg
• 1 cup whole-wheat flour
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)

In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice.
In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.
Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.
Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g

Gnocchi

Prep: 40 minutes
Total: 50 minutes
Yield: Serves 6

• 1 (15-ounce) container part-skim ricotta cheese
• 1/2 cup sweet potato puree
• 1 large egg
• 1 large egg white
• 1/4 cup grated Parmesan
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
• 1 cup all-purpose flour
• 1 (24-ounce) jarred pasta sauce, heated or at room temperature

In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.
Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.
Calories: 350, Carbohydrate: 50 g, Protein: 18 g, Total Fat: 9 g, Saturated Fat: 4 g, Sodium: 645 mg, Fiber: 6 g

barbecued lamb lollipops with spiked hummus and nuts

• 12 lamb chops, French-trimmed
• a small bunch of fresh thyme, leaves picked
• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• sea salt and freshly ground black pepper
• olive oil
• 2 x 200g tubs hummus
• 1 lemon
• 2 tablespoons harissa paste
• a handful of mixed nuts and seeds, toasted
• 3 handfuls of mixed salad leaves, washed and spun-dry
• extra virgin olive oil

This is perfect summer food when you’ve got a few mates round – just pile it all on a board in the middle of the table and dig in! It’s good fun food and your mates will be blown away by the combination of lemony hummus, spicy harissa and crunchy nuts. This really is summer eating at its best – just don’t forget to serve up a few ice-cold beers on the side! Start by getting your barbecue going – it’ll need about 45 minutes cranking away until the heat has mellowed enough to cook your lamb chops. On a big chopping board roughly chop the thyme leaves. Bash the fennel and cumin seeds in a pestle and mortar with a good pinch of salt and pepper then sprinkle them over your chopped thyme on the board. Rub the lamb on the seasoned board so the spices stick to it. Once the chops are well coated, drizzle each with a little olive oil then pop onto the barbecue, turning every couple of minutes for about 8 to 10 minutes in total. Meanwhile, put your hummus into a bowl with a little squeeze of lemon juice and 1 tablespoon of harrissa. Mix well. Bash the toasted nuts and seeds in a pestle and mortar. Put your salad leaves in a bowl and dress with a good squeeze of lemon juice and a drizzle of extra virgin olive oil. Toss together. By this time your lamb chops should have had 8 to 10 minutes and be perfectly cooked. Press the meat with your finger - if it gives it’s medium rare, if it doesn’t it’s well done. Get yourself a big board and spoon your lemony hummus on to one side, top with the remaining harrissa and drizzle with extra virgin olive oil. Pile your salad and bashed nuts in separate plies on the board too, then stack your chops on the board, get your friends round the table and dig in. Perfect.Watch this video online. This is perfect summer food when you’ve got a few mates round – just pile it all on a board in the middle of the table and dig in! It’s good fun food and your mates will be blown away by the combination of lemony hummus, spicy harissa and crunchy nuts. This really is summer eating at its best – just don’t forget to serve up a few ice-cold beers on the side!

Start by getting your barbecue going – it’ll need about 45 minutes cranking away until the heat has mellowed enough to cook your lamb chops.

On a big chopping board roughly chop the thyme leaves. Bash the fennel and cumin seeds in a pestle and mortar with a good pinch of salt and pepper then sprinkle them over your chopped thyme on the board.

Rub the lamb on the seasoned board so the spices stick to it. Once the chops are well coated, drizzle each with a little olive oil then pop onto the barbecue, turning every couple of minutes for about 8 to 10 minutes in total.

Meanwhile, put your hummus into a bowl with a little squeeze of lemon juice and 1 tablespoon of harrissa. Mix well. Bash the toasted nuts and seeds in a pestle and mortar.
Put your salad leaves in a bowl and dress with a good squeeze of lemon juice and a drizzle of extra virgin olive oil. Toss together.

By this time your lamb chops should have had 8 to 10 minutes and be perfectly cooked. Press the meat with your finger - if it gives it’s medium rare, if it doesn’t it’s well done. Get yourself a big board and spoon your lemony hummus on to one side, top with the remaining harrissa and drizzle with extra virgin olive oil. Pile your salad and bashed nuts in separate plies on the board too, then stack your chops on the board, get your friends round the table and dig in. Perfect.