Lamb Chops with Artichoke Salsa
January 29, 2010
Servings: 4
Preparation: 15 minutes
Cook: 6 minutes
Ingredients:
12 lamb loin chops
1-1/2 tbsps olive oil
2 tbsps lemon pepper seasoning
Fresh parsley, to garnish
Artichoke Salsa (Ingredients):
170 grams jar marinated artichokes, drained, finely chopped
1/4 cup drained, finely chopped marinated capsicum strips
1/4 cup finely chopped pitted green olives
1 tsp finely grated lemon rind
2 tsps lemon juice
1/4 cup finely chopped fresh parsley
Procedure:
Place lamb loin chops, olive oil and lemon pepper seasoning in a large bowl. Toss to coat.
To make artichoke salsa, combine all the ingredients in a medium bowl.
Cook lamb loin chops on a heated, oiled grill pan, or barbecue grill plate, for about 2 to 3 minutes on each side or until cooked to your taste. Only turn lamb once. Remove lamb chops and cover to keep warm. Stand for 3 minutes.
Place lamb chops on a serving plate. Garnish with fresh parsley. Serve with artichoke salsa.
Pasta Primavera
January 17, 2010
If you are a pasta lover, you should try this recipe, because it is healthy, and you should love the vegetable ingredients. Which you might feel the season of spring on this one.
2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup slices asparagus (2 ounces)
6 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half - and - half
1 teaspoons cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved parmigiano - Reggiano cheese
Step 1: Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp - tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.
Step 2: Heat oil in a large nonstick skillet over medium - high heat. Add 1 cup onion, and saute for 2 minutes. Add garlic and red pepper; saute 3 minutes or until onion begins to brown. Add peas, and saute 1 minute. Add tomatoesl; saute 2 minutes. Combine half - and - half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half - and - half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately. Yield: 4 servings: 2 cups pasta mixture, 1 tablespoon basil, and 1 tablespoon cheese.
Use Olive Oil
January 5, 2010
If you don’t use olive oil to cook with, then you should probably reconsider. The benefits associated with olive oil keep coming over and over. As far as we know, olive oil helps prevent heart disease, it lowers cholestrol, it lessens the risk of the development of gallstones, and it has been proven to decrease the risks of colon cancer. Plus, if you use extra vergion olive oil, then you’re using a version that has more anti-oxidants. This version of olive oil has been processed the least, so it still contains a good supply of Vitamin E and phenol, two especially helpful anti-oxidants.
Plus, in addition to the health benefits, olive oil gives food great flavor. I keep a jar beside my stove and add olive oil to vegetables, rice, and even potatoes. Olive oil is oil- which means it does contain fat, but you’ve got to keep in mind that it’s the good fat. In other words, it’s a monosaturated omega 9-oil. In laymen’s terms, that means it’s the good fat, and believe it or not, it’s important to get some fat in your diet.
