Japanese Shiso Leaf Meatballs

Japanese Shiso Leaf Meatballs

adapted from I Heart Umami

Shiso leaves, also known as perilla, are quite common in Japanese and Korean cuisines. They have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The complex flavor pairs well with meat and seafood.The turkey in this recipe can be replaced with veal, chicken or even pork.

When forming meatballs, I like to use ice cream scoops. They provide a consistent size. I used the 1 Tbsp. scooper. Another tip is to oil your hands and the scoop with olive oil or cooking spray. This is a very soft mixture that likes to stick to things.

served over Grilled Zucchini Bulgur Pilaf

Makes 2 servings                                                             0 WW pts / serving

1/2 lb. ground lean ground turkey
1 Tbsp. soy sauce
1/2 tsp. Kosher salt
1/2 tsp. grated ginger
1/2 tsp. minced garlic
1/2 tsp. freshly ground black pepper
1/2 tsp red pepper flakes
1/2 beaten egg
1 tsp. arrowroot or cornstarch
12 small shiso leaves

Cooking spray

1. Combine ground with the rest of ingredients except the shiso leaves and cooking spray.
2. If time permits, place the mixture in the refrigerator for about 45 minutes to allow the flavors to meld and firm up a little.  
3. Shape 1 Tbsp. of the turkey mixture into a meatball; Slightly flatten the meatballs and place one shiso leaf per meatball, press gently make sure it does not fall off.
4. If time permits, refrigerate the balls again to allow the leaf to fully adhere to the meatball.
5. Preheat a skillet coated with cooking spray. 
6. Place the  meatballs non-shiso-leaf-side down and pan fry until the bottom is golden brown over medium-high heat, about 4-5 minutes. 
7. Gently turn the meatball to allow it to fry the other side, about 2-3 minutes. 
8. Turn the meatball back again and cook until the meat is cooked through. about 1 to 2 minutes.
9. Serve hot !

Enjoy!

Grilled Zucchini Bulgur Pilaf

Grilled Zucchini Bulgur Pilaf

adapted from Cooking Light Annual Recipes 2014©

Bulgur is a cracked wheat food, commonly used in Middle Eastern and Mediterranean dishes. It has a nutty flavor and chewy texture. It's a versatile grain, often used in salads, pilafs, and as a base for various dishes. It is also a nutritious option, being a good source of fiber, protein, and other essential nutrients.

served with Japanese Shiso Leaf Meatballs

Makes 3 servings                                                                3 WW pts / serving

Cooking spray

1/3 cup chopped onions

2 Tbsp. + 2 tsp. chopped celery

1 cup water

1/2 cup bulgur

1/2 zucchini, quartered, lengthwise

2 Tbsp. basil, or your favorite herb

1/4 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

Lemon wedges, for serving

1. In a preheat a small saucepan coated with cooking spray. cook the onions and celery, until they soften but do not brown, about 3 minutes.
2. Add the water and bulgur; Cover and simmer 11 minutes.
3. Meanwhile, cooking the zucchini in a preheated grill pan, 5 minutes, rotating to get grill marks on all sides; Cool slightly and chop.
4. Combine bulgur, zucchini, basil, salt and pepper.
5. Serve with lemon wedges.

Enjoy!

Rainbow Chard with Almonds and Shallots

Rainbow Chard with Almonds and Shallots

adapted from Cooking Light Annual Recipes 2025©

Rainbow chard, a variety of Swiss chard, is a nutritional powerhouse packed with vitamins, minerals, and antioxidants that offer numerous health benefits. It's particularly rich in vitamins K, A, and C, which support bone health, vision, and immunity, respectively. It offers a varied flavor profile due to its mix of colors. It combines the earthy sweetness of red chard, the nutty flavor of golden chard, and the mineral notes of white chard.

Can't find Rainbow charg, substitute Swiss chard, mature spinach or kale.

Makes 2 servings                                                                  0 WW pts / serving

Cooking spray

2 Tbsp. sliced shallots, about 1/2 large
3 cups (about 3 oz.) pounds Rainbow chard leaves only, chopped, stems reserved for Pickled Chard Stems
1 Tbsp. water
Kosher salt and freshly ground black pepper

1/2 tsp. sherry or apple cider vinegar
1 tsp. sliced almonds, toasted and chopped

1. In a skillet coated with cooking spray, cook the shallots until starting to soften, about 1-2 minutes.
2. Add the chard leaves, water and a little salt, stirring until they wilt.
3. Add the vinegar; Adjust seasoning to taste with salt and pepper.
4. Top with almonds prior to serving.

Enjoy!

Pickled Chard Stems

Pickled Chard Stems

adapted from Cook's Illustrated

When people prepare chard or kale, the leaves are usually pulled off and the stems are discarded. Blanching and pickling prevents food waste and creates a tasty condiment.

Makes about 1/4 cup                                                                      0 WW pts

1 oz. chard stems, cut into 1/2" - 2 inch pieces
1/4 cup rice vinegar
2 Tbsp. water
1/4 tsp. sugar substitute
1/4 tsp. Kosher salt

1. Blanch the stems in 2 cups of boiling water until tender crisp, about 2 minutes.
2. Drain stems and transfer to a water bath; When cool drain again and transfer to a heat proof container.
3. Place the vinegar, water, sugar substitute and salt in a small pot and bring to a boil.
4. Pour the liquid over the stems.
5. Let jar cool; Cover.
6. Refrigerate at least 2 hours or overnight.

Enjoy!

Baked Plantains

Baked Plantains

adapted from Jerk from Jamaica by Helen Willinsky

Plantains are starchy fruits that are members of the banana family. They are commonly used in savory dishes and often cooked before eating due to their high starch content. Most of the time they are fried but baking them is a great alternative for people watching ther calorie intake.

Makes 2 servings                                                                0 WW pt. / serving

1 yellow plantain with black flecks

Cooking spray

1. Preheat the oven to 350F.
2. Peel the plantain leaving one strip of skin down the back; Cut the plantains into 3 pieces crosswise.
3. Coat a small baking pan with cooking spray; Place the plantains on the prepared pan.
4. Bake in preheated oven until soft, about 40 minutes.
5. All to cool until they can be handled.
6. Remove the rest of the skin and slice lengthwise before serving.

Enjoy!

Jamaician Callaloo

Jamaician Callaloo

Food & Wine June 2008^©

Callaloo is a spinach like vegetable with large heart shaped leaves. It is cooked throughout the Caribbean but it is not easily found in the United States. I was lucky enough to find some when we visited the Union Square Green Market in NYC. If you can not find it just substitute mature spinach.

Makes 4 servings                                                                 2 WW pts / serving

12 oz. callaloo, thick stems removed
1 1/2 oz. salt pork
1 Tbsp. butter
1/2 tsp. annatto powder
1/2 large onion, sliced

1/4 cup water
Kosher salt & Freshly ground black pepper

1. Place the salt pork in a hot large skillet and cook until it starts rendering it fat, about 5 minutes.
2. Remove remaining pork from the pan and discard.
3. Add the butter and annatto to the pan.
4. When the butter melts, add the onions; Cover the pan and cook until they begin to soften, about 5 minutes.
5. Add the the water and the callaloo in batches as it begins to cook down; Tossing to rotate cooked and uncooked vegetables.
6. Continuing cooking until all of the callaloo is slightly wilted.
7. Season to taste with salt and pepper prior to serving.

Enjoy!

Jammin' Roasted Potatoes

Jammin' Roasted Potatoes

adapted from Jerk from Jamaica by Helen Willinsky

The potatoes are moderately spicy. Tone down the heat by using a milder chile like a serrano or jalapeno and / or reduce the amount of hot sauce. Remember you can always make something more spicy at the end of cooking. It's much harder to make something less spicy.

Makes 2 servings                                                                 2 WW pts / serving

1/2 lb. potatoes, cut into 1/2 inch cubes

1/6 medium red onion, cut into 1/4 inch slices, and quartered

1/6 red bell pepper, seeded, sliced into 1/2 inch cubes

1 clove garlic, minced

1/6 habanero chile, seeded & minced

1 Tbsp. vegetable oil

1 1/2 tsp. Penzeys Jerk seasoning or your favorite Jerk seasoning

1 tsp. Texas Pete hot sauce or your favorite hot sauce

Large pinch of Kosher salt

Large pinch of freshlu ground black pepper

1. Place the cubed potatoes in a bowl of cold water and let soak for 20 minutes.
2. Drain the potatoes and spread them out of a kitchen towel to dry.
3. Preheat the oven to 350F.
4. Place the potatoes, onions, bell pepper, garlic and habanero in a bowl with the oil and toss to coat.
5. Add the jerk seasoning, salt pepper and hot sauce; Toss to evenly distribute.
6. Transfer the potato mixture to a baking sheet and spread out evenly.
7. Bake in the preheated oven for 20 minutes; Turn the vegetables.
8. Continue baking for 20 more minutes or until the potatoes are lightly browned checking on them every 10 minutes.
9. Serve hot passing with additional hot sauce if desired.

Enjoy!