Cider Glazed Lamb Chops

February 16, 2012 § Leave a comment

These lamb chops are quick and to prepare, absolutely delicious, and don’t require too many ingredients.

I made this for my wonderful friend Heather for Valentine’s Day- she’s a fabulous cook but mentioned she had never cooked lamb! It’s just like steak. But much easier. Honestly. Try it! Right now! OK, you’re at work right now, but for dinner? I PROMISE you won’t regret it.

What you’ll need

1 cup apple cider
2 tablespoons minced garlic
2 tablespoons minced ginger*
3 tablespoons soya sauce
3 tablespoons rice vinegar (I didn’t have any this time around – I used red wine vinegar, still delish)
1 rack of lamb chops (about 3 pieces per person)
1 green onion

I like the garlic and ginger better when it's roughly chopped

Put the cider, ginger, garlic, soy sauce, vinegar, and honey in a pot and lightly boil until reduced to about 1/4 cup, 10 to 12 minutes. Remove about 2 tablespoons for glazing. While it’s cooling, prep the lamb.

Preheat the broiler, setting up a rack so the pan will sit about 3-4 inches from the heat. Take your rack of lamb chops, and slice them til they are 1/2 to 3/4 of an inch (just between each bone). Pat them dry, sprinkle with a bit of salt, and arrange them on a broiler rack. brush one side with the glaze. Broil for 3 minutes, take out, turn, brush the other side, and broil for another 3-4 minutes. Voila.

Transfer to a plate, cover with remaining glaze, and keep tented under foil until everything’s ready to be served. Serve with chopped green onion on top.

Eat, enjoy, and wish you made more (I know I did).

peeling ginger with a teaspoon!

*did you know ginger is easiest (for me, at least) to peel with a teaspoon?

Wild Salmon with Mango Salsa

May 18, 2011 § 1 Comment

We all need a little ray of sunshine right now. Salmon with mango will do it. The good news? It only takes 20 minutes.

Wild Salmon with Mango Salsa and Brown Rice

This doesn’t even really need a recipe- make it once and you’ll know how you like it. Everything can be made ahead of time, or prepared in under 20 minutes. It’s colourful and healthy and an easy go-to meal.

What you’ll need to do:

Turn on the oven to 350

Mix up a marinade:

Miso paste, one large spoonful
Sesame Oil, a few drops
Soya Sauce, a few drops
Rice wine vinegar, a few drops
Brown sugar, around a tsp

Put the marinade on your salmon fillets- if you have time, bring salmon to room temperature with the marinade for 10 minutes. If not, just put them in the oven. Set a timer to check at 10 minutes.

Put on some brown rice (I use the 10 or 20 minute par-boiled version- the nutritional information is the same and I just don’t have an hour to make rice!)

Mix up some Mango Salsa

1 alafuto mango, dice it up (any mango will do,  but alafutos are so sweet and flavourful)
1 small tomato, diced
1 avocado
1/4 of a red onion, finely diced (optional)
Handful of cilantro, chopped roughly (to taste)
Good sea salt and pepper

Check your salmon.  You want to take it out when it’s not quite opaque- it’ll keep cooking when it’s out of the oven and you want it to be moist!

Put brown rice on plate. Place salmon on rice. Place mango salsa on salmon. Eat and enjoy!

Buttermilk Oat Scones

April 9, 2011 § 1 Comment

With a little planning ahead, fresh scones in the morning are as easy as this:

1. Get your ingredients together the night before.

2. In the morning, cut in the butter.

3. Mix in the oats, buttermilk, and fruit of choice (raisins, frozen berries). Drizzle the buttermilk over, and gather into a ball. Place the ball of dough on the counter, roll it out, and cut it into scone-size pieces.

4. Bake, cover with icing sugar, and enjoy!

Buttermilk Oat Scones

  • 1 1/2 cups flour (I use 1/2 cup whole wheat flour)
  • 3 tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup butter, cold (cut into small chunks)
  • 1 cup rolled oats
  • 1/2 cup currants, raisins, other dried fruit, or frozen berries
  • 1/2 cup buttermilk

Whisk together the flour, sugar, baking powder, salt and baking soda

Cut in the butter (a pastry cutter works well but a fork will do)

Stir in the oats and fruit. Drizzle buttermilk over and gather into a ball. (It’ll have some loose oats pieces- try your best to keep them in and use a bit of extra buttermilk if necessary.)

Put the dough on a floured surface and pat into about 2.5cm thickness. Cut out with cookie cutters or just a glass.

Bake on parchment paper in a 375 degree oven for 15-20 minutes.

Sift icing sugar over the scones and enjoy.

Chewy Oatmeal Raisin Apple Cookies

March 11, 2011 § 1 Comment

“These are really good, even for your standards!” -my brother

Sometimes it feels like it’s a struggle of good claudia on one shoulder and bad claudia on the other in the kitchen at around 8pm most nights. I know I should be eating mostly vegetables and lean protein (eat food, not much, mostly plants- thank you, Michael Pollan), but all I really want to do is bake something delicious, eat and share.

These cookies are nice medium ground. And this cookbook helps- Perfect Light Desserts by Nick Malgieri and David Joachim. Delicious desserts made from real ingredients that are under 300 calories- totally doable. Just don’t tell anyone they are healthy-  I swear it makes you eat twice as much.

Ingredients

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tablespoons butter, softened

1/2 cup granulated (white) sugar

1/2 cup light brown sugar

1 large egg

1/4 cup unsweetened applesauce*

1 tsp vanilla extract

1 1/3 cups rolled oats (aka oatmeal- I use a mix of whatever I’ve got to keep things interesting)

1/2 cup dark raisins

Preheat oven to 375 degrees

Mix flour, baking powder, baking soda, and salt

Beat the softened butter and white sugar together. Beat in brown sugar, and then the egg. Beat in applesauce and vanilla.

Stir in the flour, then oats, then raisins, one at a time (everyone gets a turn!)

Drop the dough onto a baking sheet with parchment

Bake for 10-12 minutes, so they are no longer shiny on the top but still moist and soft. If you’re baking two pans at a time, rotate them halfway way through to keep em guessing. They may look a little underdone- take them out anyway. It’ll keep them chewy in the middle.

Transfer to a baking sheet to cool (you can do this on the parchment and save the energy).  Store for a few days on the counter or put them in the freezer.

*I have used store-bought applesauce in these cookies a few times, but when I went to make them last night, I couldn’t find any. Not to be deterred, I peeled and cut up an apple then microwaved it for a few minutes. I mashed it up with a fork and threw it in the batter. So much tastier and really, who buys applesauce in the first place?

Turkey Burgers

February 24, 2011 § Leave a comment

So easy, so delicious, and pretty lean. I served them with caramelized onions, a quick olive feta tapenade, dijon mustard, and ketchup.  Oh, and homemade burger buns, but you don’t have to go quite that far. 

Ingredients

Ground turkey (1.5 pounds for 4 large burgers – I got about 7 burgers out of that)
2/3 of a red onion, finely chopped
A handful of cilantro, roughly chopped
1/2 tsp Worcestershire Sauce (eyeball it)
1/4 cup crumbled feta
1/4 cup chopped kalmata olives 

What to do

Mix the above ingredients in a bowl with a spoon or your hands. Shape into patties.  (If you are having trouble keeping them together, add up to a 1/4 cup breadcrumbs).  Put them on a rack on a baking sheet, and bake at 400 for about 15 minutes. Voila.
Side note- It’s also great to make a few burgers for dinner and make the rest of the meat into meatballs to save for pasta, salads or a meatball sub later in the week.

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