Induction Friendly Main Dishes

[Ashamai]

Sante Fe Lamb Steak

Serving Size : 12
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
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2 tablespoons chili powder
2 teaspoons dried oregano leaves
2 teaspoons garlic powder
2 teaspoons dried cilantro leaves
1 teaspoon ground cumin
1/2 teaspoon black pepper
salt -- to taste
12 4-oz each American lamb boneless sirloin or top round steaks -- (4 to 6 ounces each) 1-inch thick

Combine chili powder, oregano, garlic powder, cilantro, cumin, pepper and salt. Season both sides of lamb steaks before grilling.

Grill to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.

Serve with julienne vegetables and salsa.
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Per Serving (excluding unknown items): 245 Calories; 20g Fat (72.8% calories from fat); 15g Protein; 1g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

[Ashamai]

Cajun Lamb Roast


Serving Size : 6
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
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1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon olive oil
1 pound boneless American Lamb roast -- sirloin or top round (1 to 2)

Stir together salt, peppers, chili powder, paprika and garlic powder and rub into lamb. Let stand 15 minutes. Heat oil to medium-hot and brown lamb on all sides. Place lamb in shallow roasting pan or rack and roast in 350 degrees F oven 35 to 40 minutes or until meat thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. When lamb has reached desired degree of doneness, remove from oven and let rest 10 minutes. Internal temperature will rise approximately 10 degrees. Slice lamb on diagonal and serve.


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Per Serving (excluding unknown items): 159 Calories; 12g Fat (71.8% calories from fat); 11g Protein; trace Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 212mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Fat.

[Ashamai]

Lemon Garlic Alaskan Salmon

Lemon Garlic Alaska Salmon

Recipe By :
Serving Size : 2
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter -- * see note
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 4-ounce Alaska salmon fillets or steaks (4 to 6 ounces each)
Lemon wedges

Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon fillets or steaks on both sides with lemon pepper. Place fillets/steaks in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets/steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.


Per Serving (excluding unknown items): 240 Calories; 15g Fat (58.6% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 364mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fat.

NOTES : *if desired, olive oil may be substituted for butter.

[Ashamai]

Baked Tilapia with Tomatoes and Olives

Baked Tilapia with Tomatoes and Olives


Serving Size : 6
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
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6 Tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs fresh thyme
3 tomatoes -- peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 garlic cloves -- minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice

Preheat the oven to 400º.

Oil lightly a shallow baking dish large enough to hold the fillets in one layer.

In a bowl stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, and lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.



Per Serving (excluding unknown items): 113 Calories; 10g Fat (79.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat.

[Ashamai]

Grilled Rosemary Shrimp Skewers with Sea Salt


Grilled Rosemary Shrimp Skewers with Sea Salt


Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
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16 extra-large shrimp -- shelled and deveined
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
16 4 inch rosemary skewers (see below)
Sea salt


In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.

For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.

Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.


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Per Serving (excluding unknown items): 60 Calories; 7g Fat (99.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fat.

NOTES : The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you."

[Ashamai]

Benihana's Onion Soup


Benihana's Onion Soup


Serving Size : 4
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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Stock:
1 chicken bone
1 beef bone
1 onion diced finely
1/2 carrot sliced (OMIT for Induction)
1/4 stalk celery
1/4 piece garlic -- smashed
2 quarts water
Soup ingredients:
1 medium onion cut into thin slivers sesame or vegetable oil
1 pkg. mushrooms thinly sliced chopped green onions

Stock directions
Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.

Soup directions:
Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.
Add onions, mushrooms, green onions to broth.