Wednesday, January 14, 2009
Peach-Dijon Lamb Chops with Parmasan Green Beans
Use of the George Foreman makes this meal super-quick to get on the table.
Peach-Dijon Lamb Chops
-8 lamb chops (cut from a rack)
-2 tb dijon
-3 tb peach nectar
-salt and pepper to taste
Marinate the lamb chops in a mixture of the other ingredients. Then cook on the George Foreman for about 5 minutes.
Parmasan Green Beans
-1 lb green beans, trimmed
-salt and pepper to taste
-handful of grated parmasan
Sautee the beans in a bit of olive oil over medium high heat until tender. Season with salt and pepper. When tender, plate and sprinkle on the cheese.
Labels: dinner recipes, green beans, homemade, lamb
Sunday, September 21, 2008
An Eclectic Dinner at Home
Green Bean Salad with Sesame
This was a riff on a recipe from the New York Times Magazine.
-1 lb of green beans, trim and cut into 1" long lengths
-juice of 1 lime
-2 tb sesame seeds, toasted and coarsely ground
-2 hot peppers, seeded and thinly sliced
-salt and pepper to taste
Boil the green beans until tender/crisp (about 5 minutes), then plunge into ice water to stop the cooking. Drain and set aside. In a small pan, fry the peppers in a bit of oil for about a minute, then pour over the beans. Add the lime juice and the sesame seeds and stir to combine. Serve warm, or at room temperature.
-juice of 1 lime
-2 tb sesame seeds, toasted and coarsely ground
-2 hot peppers, seeded and thinly sliced
-salt and pepper to taste
Boil the green beans until tender/crisp (about 5 minutes), then plunge into ice water to stop the cooking. Drain and set aside. In a small pan, fry the peppers in a bit of oil for about a minute, then pour over the beans. Add the lime juice and the sesame seeds and stir to combine. Serve warm, or at room temperature.
Hearty Veggie, Bean and Barley Soup
This is truly a winter soup, which we enjoyed despite the current season.
-1 cup mixed dried beans and lentils
-1 cup barley
-1 bulb fennel, diced
-2 bell peppers, diced
-4 baby turnips, diced
-3 carrots, diced
-1 onion, diced
-3 cloves garlic, minced
-6 cans chicken broth
-pepper to taste
Sautee all the veggies in a little oil in a deep pot for a few minutes, until beginning to color. Then add the broth and bring to a boil. Add everything else and reduce to a simmer. Simmer for about an hour. Serve when the desired consistency has been reached.
-1 cup barley
-1 bulb fennel, diced
-2 bell peppers, diced
-4 baby turnips, diced
-3 carrots, diced
-1 onion, diced
-3 cloves garlic, minced
-6 cans chicken broth
-pepper to taste
Sautee all the veggies in a little oil in a deep pot for a few minutes, until beginning to color. Then add the broth and bring to a boil. Add everything else and reduce to a simmer. Simmer for about an hour. Serve when the desired consistency has been reached.
Labels: dinner recipes, green beans, homemade, pork, ribs, salad, soup
Sunday, August 24, 2008
Short Ribs and Garlic String Beans
We grilled up some of our Korean-style short ribs and also sauteed some string beans in garlic and seasoned with salt and pepper. This was a very quick and very nutritious meal.
Labels: beef, green beans, homemade, short ribs
Tuesday, January 15, 2008
Fenugreek Chicken Curry
A quick, weeknight meal.
-1 lb green beans, trimmed and cut in thirds
-4 chicken breasts, cut in bite size chunks
-1 can diced tomatos
-1 onion, roughly chopped
-10 cloves garlic
-2 tb fenugreek powder
-1 tb turmeric
-1 tb salt
-1 tb roasted curry powder
Sautee the chicken in a large pot of wok until browned. Puree the onion, tomato and garlic and add that to the pot. Reduce heat and add the spices. Simmer for about 15 minutes. Add the green beans and simmer until tender.
-4 chicken breasts, cut in bite size chunks
-1 can diced tomatos
-1 onion, roughly chopped
-10 cloves garlic
-2 tb fenugreek powder
-1 tb turmeric
-1 tb salt
-1 tb roasted curry powder
Sautee the chicken in a large pot of wok until browned. Puree the onion, tomato and garlic and add that to the pot. Reduce heat and add the spices. Simmer for about 15 minutes. Add the green beans and simmer until tender.
Labels: chicken, dinner recipes, green beans, homemade, Indian
Monday, September 24, 2007
At Long Last, The Sauce Doesn't Break
We decided to cook dinner for breakfast for a change of pace. Ever since Alexis first make this fenugreek creme sauce from Vij's cookbook last Christmas (while quite tipsy), she has attempted to make it (sober) several times. Everytime, the sauce breaks. This time, however, she had a breakthrough and used half and half instead of heavy cream and lo and behold, the sauce didn't break. And it turned out thick and creamy. Yay! The modified recipe is below.
Lamb Chops with Fenugreek Cream Sauce
These were surprisingly delicious for breakfast and when we got home from work, the house was fragrant with Indian spices.
Yellow Wax Beans with Garlic, Lime and Mint
As a morning side dish Alexis decided to make a light dish of yellow wax beans. They were a nice, healthy contrast compared to the delicious, but not so heart healthy, cream sauce.
Lamb Chops with Fenugreek Cream Sauce
These were surprisingly delicious for breakfast and when we got home from work, the house was fragrant with Indian spices.
Marinade for 8 lamb chops (cut from a rack):
-1/3 cup grainy mustard
-1/4 white wine
-salt and pepper to taste
Fenugreek Cream Sauce:
-10 cloves garlic, minced
-1 ts turmeric
-1 ts cayenne
-2 cups half and half
-juice of 1 lemon
-1 ts paprika
-2 tb dried fenugreek leaves
-2 tb veggie oil
-1 and 1/2 ts salt
Mix the lemon uice, salt, paprika, cayenne and fenugreek leaves to the half and half and let sit for 20 minutes to thicken a bit. Sautee the garlic in the oil over medium high heat, stirring constantly, until the garlic is golden. Add the turmeric and sautee another minute. Add the half and half mixture and simmer over low heat until thick, stirring constantly.
Grill the lambchops on the George Foreman for a few minutes on each side. Then arrange in a serving dish and pour the sauce over the top.
-1/3 cup grainy mustard
-1/4 white wine
-salt and pepper to taste
Fenugreek Cream Sauce:
-10 cloves garlic, minced
-1 ts turmeric
-1 ts cayenne
-2 cups half and half
-juice of 1 lemon
-1 ts paprika
-2 tb dried fenugreek leaves
-2 tb veggie oil
-1 and 1/2 ts salt
Mix the lemon uice, salt, paprika, cayenne and fenugreek leaves to the half and half and let sit for 20 minutes to thicken a bit. Sautee the garlic in the oil over medium high heat, stirring constantly, until the garlic is golden. Add the turmeric and sautee another minute. Add the half and half mixture and simmer over low heat until thick, stirring constantly.
Grill the lambchops on the George Foreman for a few minutes on each side. Then arrange in a serving dish and pour the sauce over the top.
Yellow Wax Beans with Garlic, Lime and Mint
As a morning side dish Alexis decided to make a light dish of yellow wax beans. They were a nice, healthy contrast compared to the delicious, but not so heart healthy, cream sauce.
-1 lb yellow wax beans, trimmed
-1 handful fresh mint, chopped
-juice of 1/2 lime
-3 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until slightly browned. Add the beans and cover. Sautee for a few more minutes, until tender. Then season with salt and pepper, sprinkle with lime juice and top with the chopped mint.
-1 handful fresh mint, chopped
-juice of 1/2 lime
-3 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until slightly browned. Add the beans and cover. Sautee for a few more minutes, until tender. Then season with salt and pepper, sprinkle with lime juice and top with the chopped mint.
Labels: breakfast recipe, dinner recipes, green beans, Indian, lamb
Thursday, July 19, 2007
Lunch at Work
Spicy Black Bean Pork and Green Beans
This is a quick meal you can whip together in 1/2 an hour in bulk and eat all week.
-1 lb green beans, cut in thirds
-1 lb pork tenderloin, cut in thin strips
-3 tb chili black bean sauce
-1/2 onion, thinly sliced
-1 tb soy sauce
Sautee the onions in the soy sauce until soft. Add the pork and the chili black bean sauce. When the pork is about 1/2 cooked, add the green beans, stir and cover for a few minutes. Then sautee until the watery sauce is mostly evaporated.
-1 lb pork tenderloin, cut in thin strips
-3 tb chili black bean sauce
-1/2 onion, thinly sliced
-1 tb soy sauce
Sautee the onions in the soy sauce until soft. Add the pork and the chili black bean sauce. When the pork is about 1/2 cooked, add the green beans, stir and cover for a few minutes. Then sautee until the watery sauce is mostly evaporated.
Labels: green beans, homemade, lunch recipes, pork
Wednesday, May 23, 2007
Dinner at Home
We had some new friends over for dinner. They brought several scotches for tasting and Alexis cooked up a hearty meal that would stand up to the scotches.
Garlic Rosemary Roasted Leg of Lamb
This leg of lamb was marinated for 24 hours, then roasted to a perfectly succulent medium rare. This recipe is as impressive as it is easy. It takes about 5 minutes of hands-on prep time.
Roasted Rutabaga
Fewer carbs and more flavor than potatos. This often over-looked root vegetable is delicious when slow roasted.
Garlic Green Beans
Garlic makes everything better.
-1 lb trimmed green beans
-8 cloves garlic, minced
-1 tb butter
-1tb olive oil
-salt and pepper to taste
Sautee the garlic in the butter and olive oil until just beginning to turn golden. Add the green beans and sautee, moving the beans frequently, over medium heat until the beans are tender and the garlic is browned. Season with salt and pepper.
Fresh Blueberry Tart
Fruit tarts with a homemade crust are one of the easiest desserts to make. They are quite healthy since I add no sugar, and thus the full flavor of the fresh fruit shines.
Garlic Rosemary Roasted Leg of Lamb
This leg of lamb was marinated for 24 hours, then roasted to a perfectly succulent medium rare. This recipe is as impressive as it is easy. It takes about 5 minutes of hands-on prep time.
Marinade:
-1/4 cup each olive oil, balsamic vinegar and dijon mustard
-1 tb each sea salt and ground pepper
-1 head garlic, cloves peeled and minced
-several spears fresh rosemary, leaves removed and chopped
Put the leg of lamb in a large bowl and pour the marinade over it. Rub the marinade into every nook and cranny of the boned leg. Cover with plastic wrap and marinate for 4 to 24 hours. Place the leg on a roasting pan and roast on 375 until the internal temperature reads 125. (I use an internal electronic thermometer that stays inserted in the middle of the leg of lemb throughout the cooking process. Remove from the oven and let rest for at least 20 minutes. During this time the internal temperature of the lamb will rise to about 135, a perfect medium rare.
-1 tb each sea salt and ground pepper
-1 head garlic, cloves peeled and minced
-several spears fresh rosemary, leaves removed and chopped
Put the leg of lamb in a large bowl and pour the marinade over it. Rub the marinade into every nook and cranny of the boned leg. Cover with plastic wrap and marinate for 4 to 24 hours. Place the leg on a roasting pan and roast on 375 until the internal temperature reads 125. (I use an internal electronic thermometer that stays inserted in the middle of the leg of lemb throughout the cooking process. Remove from the oven and let rest for at least 20 minutes. During this time the internal temperature of the lamb will rise to about 135, a perfect medium rare.
Roasted Rutabaga
Fewer carbs and more flavor than potatos. This often over-looked root vegetable is delicious when slow roasted.
-2 whole rutabaga, peeled and cut into large chunks
-salt and pepper to taste
-1 tb olive oil
Coat the rutabaga and with the olive oil and season with salt and pepper. Place the rutabaga in a baking dish and cover with foil. Bake on 375 until tender, about 45 minutes to an hour.
-salt and pepper to taste
-1 tb olive oil
Coat the rutabaga and with the olive oil and season with salt and pepper. Place the rutabaga in a baking dish and cover with foil. Bake on 375 until tender, about 45 minutes to an hour.
Garlic Green Beans
Garlic makes everything better.
-1 lb trimmed green beans
-8 cloves garlic, minced
-1 tb butter
-1tb olive oil
-salt and pepper to taste
Sautee the garlic in the butter and olive oil until just beginning to turn golden. Add the green beans and sautee, moving the beans frequently, over medium heat until the beans are tender and the garlic is browned. Season with salt and pepper.
Fresh Blueberry Tart
Fruit tarts with a homemade crust are one of the easiest desserts to make. They are quite healthy since I add no sugar, and thus the full flavor of the fresh fruit shines.
-4 cups fresh blueberries
-1 cup flour
-1 stick butter, diced
Mix the cold pieces of butter into the flour with your hands until the mixture resembles cornmeal. Then add water, a tablespoon at a time until you can form it into a ball. Press the dough into a buttered pie pan and push up the sides to create the crust. Pre bake on 350 for 10 minutes, until just beginning to color, and dry to the touch. Add the blueberries and bake for another 1/2 hour or so, until the fruit is bubbly and the crust is golden.
-1 cup flour
-1 stick butter, diced
Mix the cold pieces of butter into the flour with your hands until the mixture resembles cornmeal. Then add water, a tablespoon at a time until you can form it into a ball. Press the dough into a buttered pie pan and push up the sides to create the crust. Pre bake on 350 for 10 minutes, until just beginning to color, and dry to the touch. Add the blueberries and bake for another 1/2 hour or so, until the fruit is bubbly and the crust is golden.
Labels: dessert recipes, dinner recipes, green beans, homemade, lamb, rutabaga
Monday, January 15, 2007
Dinner at Home
Pork and Green Bean Stirfry
A tasty use for a pork loin if you want dinner quicker than it would take to roast something.
A tasty use for a pork loin if you want dinner quicker than it would take to roast something.
-1 lb pork loin, but into bite size pieces
-1 lb green beans, cut into thirds
-2 tb soy sauce
-4 tb oyster sauce
-2 tb chili garlic sauce
-2 tb chili black bean sauce
-5 cloves garlic, thinly sliced
Mix all the sauces together and marinate the pork pieces in it for at least 1/2 hour. Sautee the garlic in some olive oil and when it begins to brown add the pork plus marinade to the pan. Quickly brown the pork, add the green beans, cover and simmer for 10 to 15 minutes.
-1 lb green beans, cut into thirds
-2 tb soy sauce
-4 tb oyster sauce
-2 tb chili garlic sauce
-2 tb chili black bean sauce
-5 cloves garlic, thinly sliced
Mix all the sauces together and marinate the pork pieces in it for at least 1/2 hour. Sautee the garlic in some olive oil and when it begins to brown add the pork plus marinade to the pan. Quickly brown the pork, add the green beans, cover and simmer for 10 to 15 minutes.
Labels: dinner recipes, green beans, homemade, pork
Monday, January 08, 2007
Dinner at Home
Leftover Chili Con Carne
A little dry, as we left it on the stove for a bit too long the other day, during the playoff party.
Steamed Green Beans
Simply steamed and seasoned with salt, pepper and lemon. They were actually a bit too soft--we shouldn't have steamed them for so long.
Labels: dinner recipes, green beans, homemade, leftovers
Wednesday, December 13, 2006
Dinner at Home
Green Beans Sauteed with Garlic and Butter
Simple and delicious.
Labels: dinner recipes, green beans, ribs
Monday, December 04, 2006
Dinner at Home
Tofu with Meat Sauce and Green Beans
This is a superquick meal that is usually made with firm tofu. This time we had a weird tubed tofu that called itself "soft" and was very porous. We literally squeezed the water out. It was pretty good, if a bit strange.
This is a superquick meal that is usually made with firm tofu. This time we had a weird tubed tofu that called itself "soft" and was very porous. We literally squeezed the water out. It was pretty good, if a bit strange.
Labels: dinner recipes, green beans, tofu, turkey
Sunday, October 29, 2006
Dinner at Home
Tofu with Meat Sauce and Green Beans
The meat sauce is made with ground turkey and this recipe barely contains any fat, but is full of flavor.
The meat sauce is made with ground turkey and this recipe barely contains any fat, but is full of flavor.
Labels: dinner recipes, green beans, homemade, poultry, tofu
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