Sunday, April 14, 2013

Herb-Crusted Lamb Roast With Vegetables

Been away for a few weekend showing! Got a chance tonight to cook again for W after his Huntsville Clinic. He said he had a great weekend, but always so great to have him home.  Thought it turned out great!

Tonights Sunday meal came from the book Fitness Food; The Essential Guide to Eating Well, by Dr. Susanna Holt.

6 large carrots, cut int 3/4 pieces on the diagonal
oil spray
2 tbs finely chopped flat leaf (italian) parsley
1 tsp finely chopped thyme
1tsp finely chopped sage
3 cloves garlic, crushed
2 x 10 1/2 pieces lamb rump, trimmed
1 lb 10 oz small new potatoes
1 cup vegetable stock
4 cups frozen peas
2 tbs mint

Prep time: 20 minutes
Cook time: 1 hour
Serves 4

Pre heat the oven to 400 degrees.  Spray the carrots with the oil, season well and place into a large roasting pan.  Cook in the oven for 1 hour, or until golden and soft.

Place the mustard, parsley, thyme and 2 crushed garlic cloves in a bowl.  Mix well to combine and add the lamb pieces.  Thoroughly coat the mixture and add to the carrots in the roasting pan 30 minutes before it is due to be ready.

Meanwhile, cook the potatoes in a large saucepan of boiling water for 12 minutes, or until tender, drain.

In a small saucepan over high heat, bring the vegetable stock to a boil, with the remaining crushed garlic clove.  Add the peas and cook for 3 minutes.  Remove from the heat and strain, reserving the stock.  Put the peas, mint and reserved stock in a food processor.  Blend until smooth, and season well to taste.

Remove the lamb from the oven and allow the rest, covered, on a board for 5 minutes, before slicing across the grain.  Serve with the potatoes, pea and mint puree and the roasted carrots.

497 calories per serving

Sunday, March 3, 2013

Salmon in soy and lemon

This is a recipe from a friend, Cindi Akins.  Salmon in soy and lemon.  We gave it a "keeper" thumbs up!
Salmon steaks
1 tsp dried basil
1/4 tsp pepper
1 clove garlic, minced
3 tbl lemon juice
1tbl soy sauce
1 tbl vegetable oil
1 tsp Worcestershire sauce

Rinse and pat dry the salmon
Combine ingredients and pour half on top of salmon
Broil 5-6 min
Turn and repeat

Comments:  This is a very quick, easy, and tasty meal.  I bought the salmon with skin "on" for a fresher and less expensive option.  It was very easy to take the skin off before preparing.

Cooking for W

Because Wolfgang travels almost every weekend, to give clinics; the kids and I have started test cooking a new meal every Sunday night for him.  He is a wonderful cook and cooks for us almost every night!  This is our way of giving him a little "Thank You" gift.   We want to share our recipe's each week with you.