4 SERVINGS.

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

tablespoon tablespoon ground coriander ground coriander

1.

celery rib celery rib, finely chopped

1.

small small carrot carrot, peeled and grated

5.

garlic cloves garlic cloves, 1 crushed, the rest chopped

2.

lemons lemons

Salt and and black pepper black pepper 1.

cups cups white rice white rice 4.

cups cups chicken stock chicken stock

1.

package package ground turkey breast ground turkey breast or chicken breast or chicken breast

2.

large large onions onions, half of one grated, the rest thinly sliced .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of handfuls, chopped

1.

tablespoon tablespoon curry powder curry powder, a palmful .

teaspoon teaspoon ground cumin ground cumin (eyeball it in your palm) (eyeball it in your palm)

3-inch piece fresh ginger fresh ginger, peeled and grated

2.

tablespoons tablespoons butter butter

1.

serrano pepper serrano pepper, cut in half lengthwise

2.

tablespoons tablespoons all-purpose flour all-purpose flour .

cup cup mango chutney mango chutney

1.

10-ounce box 10-ounce box frozen peas frozen peas .

cup fresh cup fresh cilantro leaves cilantro leaves, a generous handful, chopped

Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add tablespoon of coriander, the celery, carrot, the crushed garlic clove, the zest of both lemons, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 cups of the chicken stock and the juice of one of the lemons. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.

In a mixing bowl, combine the ground meat, grated onion, half of the parsley, half of the chopped garlic, the curry powder, the remaining tablespoon of coriander, the cumin, half of the grated ginger, and salt and pepper. Mix until just combined. Preheat a nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Dip your hands in some water, then begin rolling small, bite-size balls, adding the balls to the pan as you roll them. Continue dipping and rolling until you have used up all the ground meat mixture. Let the meatballs get nice and brown before you turn them. Cook the balls for 10 to 12 minutes, shaking the pan occasionally to brown them equally on all sides.

Remove the balls from the skillet to a plate, return the skillet to the heat, and add the butter, sliced onion, the remaining chopped garlic, the rest of the grated ginger, the serrano pepper halves, and salt and pepper. Cook for about 3 minutes, until the onions are slightly tender, stirring frequently. Sprinkle the onions with the flour and continue to cook them for 1 minute. Whisk in the remaining 2 cups of chicken stock and bring the mixture up to a boil. Add the mango chutney and return the meatballs back to the skillet; cook for 2 to 3 minutes, add the peas, the remaining parsley, and the cilantro, and cook 1 more minute. Remove the serrano pepper from the sauce and discard. Divide the lemon rice among dinner plates and top it with some of the meatballs and sauce.

EXPRESS LANE SHOPPING LIST.

- [image]1 package ground turkey breast ground turkey breast meat or chicken breast meat (1 pounds is the average weight) meat or chicken breast meat (1 pounds is the average weight) - [image]3-inch piece fresh ginger fresh ginger - [image]1 serrano pepper serrano pepper - [image]1 jar mango chutney mango chutney - [image]1 bunch fresh cilantro cilantro And make sure you have the following On Hand: - EVOO - Ground coriander - Celery - Carrot - Garlic - Lemons - Salt and black pepper - White rice - Chicken stock - Onions - Flat-leaf parsley - Curry powder - Ground cumin - Butter - Flour - Frozen peas

Classic French Bistro, Pardner Salad Lyonnaise with a Rio Grande Kick in the Pants I admit, toasting the bread cubes is the hardest part of this recipe for me. I burn a lot of bread, often. Use your favorite method for remembering: the rubber band around the wrist, a timer, or assign someone in the house to stand guard at the oven. (I use John.) It's always such a drag to have to do a "do over" when it comes to making croutons. It's humbling.

4 SERVINGS.

1.

large large garlic clove garlic clove, finely chopped .

tablespoon tablespoon chili powder chili powder, palmful

Salt .

cup cup EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

5.