Saturday, January 23, 2010

Lamb Chops with Dandelion Greens and Rosemary Roast Potatoes




I made this dish last weekend and completely forgot to write down what I'd done.  I just found these photos and decided to post them with as much info. as I can remember.  
Whenever I make roast potatoes, I like to parboil them until almost tender.  I find this gives them a better crust when roasted.  I then toss them in a little olive oil, spread them on a baking sheet and this time I sprinkled them with chopped fresh rosemary, freshly ground black pepper and Celtic sea salt.  I roasted them for about half an hour at 450F.
I made a balsamic syrup by reducing 1/4 cup of balsamic vinegar with one minced garlic clove and 1 tsp. organic evaporated cane juice.  I reduced this mixture until it was syrupy but not too thick otherwise it's impossible to use once cooled.  I set the syrup aside.
I heated a cast iron skillet until very hot and then added some coconut oil.  Once the oil was hot, I seared the lamb chops (sprinkled with the same mixture as the potatoes).





Once they were nicely browned, I turned them over, did the same on the other side and then turned the heat under the pan down a little to cook them through.





Once the lamb chops were a nice medium rare, I set them aside to rest.  I washed, dried and chopped a big bunch of dandelion greens and threw them in with the balsamic glaze just until wilted.






I served the greens atop the lamb chops with the roasted potatoes on the side.  The balsamic glaze worked perfectly with the bitterness of the greens.  I will definitely do this again!








Tuesday, January 12, 2010

Healthy Cookies for the New Year



I've been eating way too much junk since the first week of December and I just can't seem to stop myself!  I figured if I can't make myself stop snacking, then I'd better make sure the snacks are at least a little bit healthy.  I searched for recipes for cookies made with agave nectar instead of refined sugar.  I found this recipe and they turned out really well.  I pretty much stuck to the recipe, other than using a little more salt (I love the salty/sweet combination).  I also used 50% cocoa choc. chips instead of grain-sweetened chips.



The cookie dough



These are the chips I used



Almost ready to go into the oven



I love this cookie dough scooper!



After flattening with a fork (the dough was pretty sticky)



All done!


 
Catching up

I've been remiss in posting on my blog lately.  My aim is to update much more often this year than last. 
First of all, we had a quiet New Year at home with Ashleigh and Kosta.  The four of us watched a movie and played a board game while Krestan hung out with a couple of friends who stayed overnight.  I took some pictures of our 'munchies' but they're not of the best quality.



The cheese tray Ashleigh put together



Belgian Endive with gorgonzola, walnuts and drizzled with honey (yum)



Tabouleh



Pita with 2 dips (artichoke/asiago and hummus)



Potato salad with caviar



Veggies




The Lean Green Bean