so i’m generally not a huge fan of indian food since a lot of it is either fried or drenched in cream based sauces.  too.  fatty.

that being said, i do love me some indian spices.

• 1 lb ground lamb
• 1 tsp fenugreek
• 1/2 tsp dried mustard
• salt and pepper

form into four patties and place on a foil lined dish.  broil 5 minutes each side.

chutney:

• 1 mango, peeled and roughly chopped
• 1 apple, peeled and roughly chopped (i used a braeburn apple)
• 4 tbs malt vinegar
• 1/4 tps crushed red pepper flakes
• 1/2 tsp garam masala
• 1/4 tsp cinnamon
• 1 tsp grated ginger
• 1 tbs brown sugar
• salt and pepper

combine all ingredientes in a non reactive pot, simmer about 20 minutes or until all the liquid is absorbed.  mash with potato masher.

serve with a few slices of onion and lettuce.  YUM!

I could seriously eat lettuce wraps every day.  I love the whole process of assembling each one.  The fact that you can customize and dress them up any way you please makes dinner time that much more fun!

• 1 lb ground chicken
• 1/2 white onion, chopped
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 3/4 cup dried apricots, chopped
• 1/2 tsp sumac*
• 1/2 tsp oregano
• 1/4 tsp cinnamon
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1/2 tsp cumin
• 1/4 tsp poultry seasoning
• 1 head butter lettuce (sometimes called bib or Boston lettuce)
• 1/4 cups pine nuts, toasted
• handful fresh mint, chopped

Yogurt Sauce:

• 3/4 cup plain, fat free yogurt
• juice of 1 lime
• 1/8 tsp cayenne
• 1/2 tsp oregano
• 1/8 tsp cumin
• 1/8 tsp cinnamon
• 1/2 tsp sumac
• salt and pepper

For sauce, simply combine all ingredients in a bowl and refrigerate until ready to use.  It’s best if made a few hours ahead.

Spray your pan with non-stick spray over medium – high heat and toss in garlic and onions.  After about a minute, add in your chicken.  Season with spices, break up the meat a bit with a wooden spoon and then add in your apricots.  Continue to cook until chicken is browned, about 10 minutes.

To assemble, lay a lettuce leaf out on your plate and top with chicken mixture, finish off with a bit of your yogurt sauce, pine nuts and some fresh mint.

These were a big hit as is but I think next time I make them I’ll throw in some golden raisins too for extra sweetness.

*sumac can be found in Middle Eastern grocery stores or at a variety of places online.

This dish is simple in preparation yet complex in flavor.  The smokiness from the cinnamon, combined with the saltiness of the bacon and the sweetness of the honey balance each other out well.

• 1 package of turkey scallopini style cutlets, (or you can buy regular turkey breasts and pound them yourself)
• 6 slices bacon
• 2 cups puffed wheat cereal
• 1/4 tsp cinnamon
• salt and pepper
• honey for drizzling

Cook bacon, drain, crumble and set aside.

Wipe most of the fat out of the pan but reserve about 1 tbs of the drippings to cook the turkey in.

Place puffed wheat, cinnamon, salt and pepper in a baggie and pound with a meat mallet until it resembles a course meal.

Empty contents of baggie onto a large plate, bread cutlets in mixture and set aside for a few minutes to set up.

Cook cutlets over medium – high heat about 3 minutes per side.

To serve, drizzle with honey and top with crumbled bacon.