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Strawberry Spinach Smoothies

Posted on July 15, 2011 by amydeline

Obsession, thy name is Strawberry Spinach Smoothies.

I honestly can’t quantify the amount of fresh baby spinach my family has consumed over the past two weeks. We are a family obsessed. It would probably behoove Popeye to snatch up whatever remaining spinach he can get his hands on, before my family calls dibs on every last green leaf. I suppose there are worse things to be obsessed with.

It all started with the Strawberry Basil Smoothie recipe I recently shared. While adding the bright green basil, it occurred to me that a bit of spinach might be a nice match to the ripe summer strawberries.

So, as soon as I was able to get my hands on some spinach, I set about making my first ever strawberry spinach smoothie. I started with just a small handful of spinach. A quick taste led to another handful. Another taste, another handful. Turns out that these smoothies can easily handle a full bag of fresh baby spinach without sacrificing any of the sweet strawberry flavor.

Now, admittedly, adding vegetables to a smoothie is not an insanely novel idea, but it’s one I hadn’t tried before and I just had to share the recipe with you! These smoothies are so insanely nutritious and delicious, you won’t be able to stop smiling. You’ll smile even wider while watching your young picky eaters happily gulp down massive quantities of fresh, spinachy goodness.

Strawberry Spinach Smoothies

Ingredients

  • 3-4 cups frozen strawberries
  • 6-8 cups baby spinach
  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • 1/2 cup apple juice, milk or water

Directions

Blend all ingredients until smooth and frosty. Enjoy!

**Tips**

Buy and freeze plenty of strawberries now, while they’re in season and priced low.

Freeze your strawberries on a baking sheet before placing in a container to help prevent them from sticking together.

Chop large strawberries before freezing to make things easier on your blender.

Freeze leftover smoothie mixture in ice cube trays. Blend your frozen smoothie cubes with a splash of juice when you’re ready to enjoy!

This recipe is fully customizable. Have fun playing around with different combinations of fruits and vegetables!

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Battlestar Ambrosia Salad

Posted on July 5, 2011 by amydeline

A few months ago, my husband and I embarked on a venture we hadn’t prepared for, a venture which will come to its inevitable end this evening. It began when we decided to watch the first two-part miniseries of Battlestar Galactica. We never really expected to like it. We thought we’d just give it a try and move on with our lives. Seventy-five episodes later, we will watch the final episode tonight.

On the surface, everything about Battlestar Galactica seems to go against my normal television preferences. A Sci-Fi show about a bunch of people living on a battlestar, jumping through space and fighting against cylons?? Yeah, I think I’ll skip that one.

But, we decided to watch that first two-part miniseries. It was just sitting there in our Netflix queue begging to be watched. Well, those two episodes were enough to get us to watch the third and then the fourth. Before we knew it, we were 50 episodes into the series and heavily invested in the fate of the characters. Somehow, the show managed to make us forget we were watching something set in a distant star system, where half of the main characters were machines. Or are they people? The story is engaging, gripping, and relatable.

We could have watched the final episode last night, but I wasn’t ready. I needed the day to prepare to say good-bye to the well-written and wonderfully acted characters we’ve come to love; so multi-dimensional and complex, so very real. At this moment, I’m sitting here with the mixed emotions of both eager anticipation and devastation that you feel as you approach the final chapter of a really good book. Do you plow ahead to find out what happens or close the book to delay the inevitable end; to hold onto the story and the characters for a little while longer?

Even if the total premise of Battlestar Galactica turns you off, I encourage you to give the show a chance. You may be as surprised as I was. It is not really a sci-fi story about outer space, battlestars and cylons. It is a story about people. It’s about relationships, love, and values. It’s about dreams, courage and hope. It’s about a will to thrive and the perseverance to build a better future when faced with the worst of conditions. It’s about life and the things that make life worth living. Tonight’s final episode of Battlestar will be bittersweet indeed.

This recipe, on the other hand, is nothing but sweet. Onboard the Battlestar Galactica one of the beverages of choice is known as ambrosia. Their ambrosia is a bright green liquor of sorts, reminiscent of absinthe. The ambrosia I know and love is a “salad” of marshmallows, pineapple, oranges, and coconut. For me, ambrosia brings back vivid memories of summer days spent running around my cousins’ backyard, culminating with a delicious meal cooked by my aunt, usually composed of kielbasa, rice pilaf, salad in a slightly sweet vinaigrette, and our favorite part; ambrosia salad. Such a treat! This super-simple, super-sweet salad makes a great summertime, grill-season side dish!

Ambrosia Salad

Ingredients

  • 1 ( 10 ounce) bag miniature marshmallows
  • 1 cup pineapple tidbits, drained
  • 1 cup mandarin orange segments, drained
  • 1 cup shredded coconut
  • 1/2 cup sour cream
  • Marashino cherries, for garnish

Directions

Combine all ingredients (except cherries) in a large container. Stir. Cover and refrigerate for several hours or overnight before serving. Garnish with cherries. Serve cold.

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Strawberry Basil Smoothie

Posted on June 21, 2011 by amydeline

It takes a while for strawberry season to peak this far north. When it does, we like to take the little men out to the fields for some berry-picking family fun. Ideally, we would put all of their little hands to work at picking a bulk quantity of sweet, ripe berries. The reality was that my husband ended up picking 10 pounds of strawberries while the boys wandered the fields dining on an all-you-can-eat buffet of fresh-picked berries. It’s a good thing my husband enjoys picking berries!

I promptly washed and froze half of our berry loot for one of my sons’ favorite treats in whole world…smoothies! They go absolutely bonkers over smoothies. I’m thinking about sneaking some veggies in the next time; perhaps making a strawberry spinach smoothie. But, for today, we’re just going to accent our sweet berries with a touch of fresh, summery basil!

When it comes to making smoothies, I prefer to skip the ice. I don’t care for the texture or the watered-down taste. To achieve an equally thick, frosty smoothie without the ice, simply freeze your fruit. Combine your frozen fruit with a bit of creamy Greek yogurt, a touch of honey, and a few leaves of fresh basil for a delicious and nutritious treat!

Strawberry Basil Smoothies

Ingredients

  • 2 1/2 cups fresh strawberries, frozen
  • 3/4 cup plain Greek yogurt
  • 2 tablespoons honey
  • 5-6 large basil leaves
Directions
Blend all ingredients until smooth. Easy as that.

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Cherry, Prosciutto, and Almond Salad

Posted on June 12, 2011 by amydeline

Does anyone remember that game show, Supermarket Sweep? You know, the show where contestants raced against the clock to complete certain grocery-related tasks? The contestants would fly through the empty aisles, sliding around corners, unraveling riddles, and collecting the best deals to ensure a win. The ultimate winner would be determined at the checkout register.

Well, that’s sort of how all of my grocery shopping trips feel these days, only my grocery store is full of other shoppers as I make my run and I’ve got two active toddlers on my heels and a newborn in my arms. The newborn is holding the timer. I’m not so good at this game.

The problem with this sort of grocery shopping is that it doesn’t leave much time for careful decision making or item selection. Get the items in the cart and go is the name of the game. So, when you approach the cherries, which have been prearranged in small, plastic sacks, there is no time to take the quantity you actually desire. You just pick the sack which seems closest to your desired quantity and go, go, go!

When you discover that your sack of cherries just cost you 8 bucks, you make it your mission to use every single cherry before they spoil. And that is the story behind this recipe, which is more of a idea than an actual recipe; a simple, meal-worthy salad made of mixed greens, lightly dressed in a white balsamic vinaigrette and topped with fresh cherries, smokey prosciutto, and almonds. Simple, delicious, and satisfying. Best yet, it will make you feel a lot better about the 8 dollars you just spent on cherries.

Cherry, Prosciutto, and Almond Salad

Ingredients

  • Mixed spring greens, rinsed
  • Cherries, pitted and halved
  • Prosciutto, chopped or torn into small pieces
  • Slivered almonds
  • 1/4 cup olive oil
  • 1/8 cup white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • Salt
  • Pepper

Directions

Whisk the olive oil, vinegar, mustard, and honey together until well combined. Season with salt and pepper, as desired. Toss the spring greens in a small amount of the dressing. Top with cherries, prosciutto, and almonds.

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Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette

Posted on May 26, 2011 by amydeline
Well, hello again! It’s been almost three weeks now since the birth of our third son and we’ve all been enjoying our babymoon period with the new little guy. Though it’s only been a few short weeks, it feels as if he’s always been a part of our family. Life is good. And aside from the growing deficit of sleep, we’ve all adjusted nicely to our new routines as a family of five.
My meal plan for the first few weeks was simple. I had no intention of cooking anything. We’d keep things simple and easy while we focused on adjusting to life with our newborn son. I’d prepared a couple tins of baked ziti and macaroni and cheese in advance and stocked the freezer with frozen pizza and a few packages of our favorite frozen chicken tikka masala (with plenty of garlic naan, of course). Takeout from our local Panera and Five Guys would round out our no-fuss dining options for the first few weeks.
***
Well, it took my husband all of a week before he went stir-crazy with the frozen foods and takeout. I knew he’d reached his breaking point when he came downstairs with a cookbook in his hands and started asking questions about the flavor of cumin and how to poach chicken. Apparently, one week is the frozen food and takeout limit for someone who is accustomed to home-cooked meals.
Now, my husband has many talents, but ever since he tried to cook the cardboard packaging along with a frozen pizza, I have a hard time handing him the reins in the kitchen. So, one week after the birth of our son, it was back to the kitchen for me. And somehow, with a few little tweaks to our routine, I’ve managed to put food on the table each night (and my husband has put down the cookbook).
Slightly-frazzled, busy moms (such as myself) will appreciate the simplicity of this make-ahead, one-dish meal. Broiled salmon is combined with crisp cucumber slices and orzo pasta in a flavorful lemon-dijon vinaigrette for a refreshing dish, which would make a perfect addition to any summer potluck! The entire dish can be prepared ahead of time and is served cold, leaving more time and flexibility to enjoy the warm days with family and friends.
***
Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette
***
Ingredients
  • 1 pound salmon fillets
  • 1-2 tablespoons olive oil, for salmon
  • 2 cups orzo pasta, uncooked
  • 1 cucumber, cut into fourths lengthwise and sliced
  • 2-3 tablespoons fresh parsley, chopped
  • 1/3 cup lemon juice
  • 1/2 cup olive oil, for vinaigrette
  • 1 1/2 tablespoons djion mustard
  • 1 teaspoon garlic, minced
  • Salt and Pepper

Directions

Preheat broiler. Place salmon fillets on a baking sheet. Drizzle with a bit of olive oil and season with salt and pepper. Place the salmon several inches below the broiler and cook for about 10 minutes, until cooked through. Cool completely, then break or chop the salmon into small pieces.

Cook the orzo according to package directions. Rinse with cool water.

To prepare the vinaigrette, whisk together the lemon juice, olive oil, mustard, and garlic. Season with salt and pepper, as desired.

Add the salmon, cucumbers, and parsley to the pasta. Toss with the vinaigrette, adding a little at a time, until the salad is well-dressed. Refrigerate until ready to serve. Serve cold.

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Tropical Chicken Salad

Posted on May 1, 2011 by amydeline

Thankfully, the temperatures have finally started to rise around here, allowing us some much-awaited walks and outdoor playtime. After living in two urban areas, where most of our needs could be met within a few minutes walk, I can’t even begin to express the value I place on our proximity to a well-stocked, walking-distance grocery store in our current suburban neighborhood. Had I never become accustomed to walkable grocery access, it might not matter so much. But to me, our ability to walk to our grocery store is worth more than any other feature of our home.

Once walk-friendly weather arrives, daily trips to the grocery store become part of our routine. I plan our meals in the morning. Then, the kids and I walk down to the store to gather the ingredients. It’s practically like living in Provence, making daily trips to the outdoor market for freshly picked produce, meats, and fine cheese! Well…maybe not quite like Provence, but we’ll take what we can get!

So, on a recent bright, sunny, morning, the boys and I set out for our grocery walk. My four-year -old had suggested chicken salad for dinner. The addition of tropical fruit flavors was my contribution to the dish. Not only do the sweet fruits add a delicious accent to our salad, but tropical fruits, such as the pineapple, mango, and kiwi I selected, contain an enzyme which has been shown to help prepare a woman’s body for labor. And at this point, barely a week from my due date, I’ll gladly give nature a helping hand.

I hadn’t initially planned for this meal to become a family cooking activity. The boys were happily playing in the living room when I began cooking. But, as soon as my little men caught the sight and smell of the fruits, they were at my side like glue, begging bits of mango and pineapple. Moments later, they were asking to help with “the steps”. So, after a quick trip to the sink to wash their hands, my little chefs joined me in the kitchen.

This recipe is ideal for young chefs of any age. Older chefs can prepare the entire dish independently, from start to finish, especially if you start with precooked chicken. Younger chefs will need more support, but with child-safe cutting tools, there are plenty of ways for them to get involved. Chopping fruits, measuring ingredients, and mixing are ideal activities for little chefs. It’s also a great opportunity to taste new fruit flavors, which may be less familiar than the more common apples, bananas, and berries many kids are accustomed to.

Tropical Chicken Salad

Ingredients

  •  2 1/2 cups cooked chicken, chopped or shredded*
  • 2 green onions, sliced
  • 1/3 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/2 cup salted cashews, coarse chopped
  • 1 kiwi, diced
  • 1/2 cup mango, diced (Click here for my photo guide on How to Dice a Mango)
  • 1/2 cup pineapple, diced (Click here for my photo guide on How to Chop a Pineapple)
  • Salt and cayenne pepper, to taste
*You can use pre-cooked chicken, packaged or pulled from a rotisserie chicken. Alternately, you can cook boneless, skinless chicken breasts by placing them in a pot of water, bringing to a boil, and simmering for approximately 10-15 minutes, until cooked through.

Directions

Combine the chicken, green onions, mayonnaise, mustard, and cashews in a large container. Stir until well blended. Gently fold in the fruit. Season with salt and cayenne pepper, as desired. Refrigerate until serving.

Serve on doughy bread with avocado, if desired.

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Coconut Layer Cake

Posted on April 26, 2011 by amydeline

Like typical young siblings, my sisters and I would spend hours of our youth engaging in pretend play scenarios based on our favorite TV shows. Each play session would begin with a tense negotiation over who would represent each character. As the oldest of my siblings, I typically drew a first-pick card, of my own creation. This meant that I was usually Alvin when we played the Chipmunks, Brittany when we played the Chipettes, Lion-O when we played Thundercats, and Stephanie Zinone when we played Grease 2.

Looking back, it now seems somewhat inappropriate that my sisters and I played Grease 2 games in our youth. We truly had no comprehension of the lyrics we belted into the neighborhood, as we swung merrily on our backyard swingset. Three young girls, ages 5-9, singing at the top of lungs, Let’s do it for our country… I’m certain that our parents were sufficiently mortified.

Yesterday, I had a flashback of these memories of my sisters, as I sat watching my two boys play. They’d cleared out half of their toy box and situated themselves comfortably inside. Listening to their conversation, I learned that the toy box was now a pirate ship and they were about to play Jake and the Never Land Pirates, a current favorite Disney show.

And then the predictable negotiation began, led in older sibling style, by my four year old. He explained that he would be playing the part of Jake and his two year old brother would be a character known as Cubby.

But my two year old has never been one to roll over and accept his fate. He responded with an assertive, “NO, I’m Jake!” Even at the young age of two, he has a clear understanding of starring roles and he was not about to play sidekick.

The negotiations quickly dissolved into a chanting match of “I’m Jake” after that. And then they played Legos instead.

Celebrating Easter this past weekend, there were other flashbacks of my youth; hunting for eggs, early-morning candy treats, and discovering the animal crackers, which the Easter bunny always hid at the bottom of our baskets. And best of all…our traditional Easter dessert; bunny cake!

The bunny cake of my youth was always made from a box of yellow cake mix, frosted with a tub of white frosting, coated with coconut, and decorated with a bunny face. In my mom’s version, it was a single layer cake, with ears cut from the second cake round, frosted pink in the center. Two black jelly beans formed the eyes, a pink one for the nose, and shoestring licorice for the mouth and whiskers. An adorable Easter treat.

I took a few liberties with my version of a bunny cake. I skipped the ears in order to make a two layer cake, filled with a luscious coconut custard. I coated my cake in a simple cream cheese frosting and the traditional shredded coconut. Our bunny’s face was constructed of the same jelly beans and shoestring licorice I loved in my youth.

He may have lacked ears, but the kids didn’t mind. In fact, with this cake, I have finally managed to impress my discerning two-year-old, who has been unusually generous with his praise of my culinary skills, exclaiming “You make good things, Mommy! You make good things.” Thank you, dear. I try. 

This cake works perfectly for a coconut-coated bunny cake around Easter time or a decadent coconut layer cake any time of year!

Vanilla Cake

Ingredients

  • 1 1/2 cups cake flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 sticks butter, softened to room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups milk

Directions

Preheat oven to 350 degrees. Lightly grease and flour two round cake pans. Combine the flours, baking powder, baking soda and salt. In a separate bowl, beat together the butter and sugar until creamy. Add the eggs to the butter mixture, one at a time, until well blended. Beat in the vanilla. Gradually beat in the flour mixture and milk, alternating about a third at a time, until well blended. Divide the batter equally between the two pans. Bake for about 35 minutes. Cool completely.

Coconut Custard Filling

Ingredients

  • 1 cup milk
  • 1/6 cup sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 3/4 cup shredded coconut

Directions

Bring the milk, sugar, vanilla, salt and one tablespoon of cornstarch to a simmer over medium heat, whisking frequently so that the sugar and cornstarch dissolve. Then, reduce the heat. In a separate bowl, whisk together the egg yolks and remaining tablespoon of cornstarch. Gradually whisk about 1/2 of the hot milk into the egg yolk mixture, starting with a slow drizzle. (Gradually incorporating the hot milk into the egg yolks tempers the eggs, allowing them to slowly rise in temperature without scrambling.) Gradually whisk the egg mixture into the remaining hot milk in the pot. Bring to a gentle boil over medium heat, whisking constantly for about 3 minutes, until thickened and smooth. Stir in the shredded coconut. Allow to cool at room temperature until only slightly warm before spreading onto the cake.

Cream Cheese Frosting

Ingredients

  • 12 ounces cream cheese (1 1/2 bars ), softened
  • 6 tablespoons butter, softened
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla

Directions

Beat together all ingredients until smooth.

To assemble the cake: Carefully slice off the rounded tops of both cakes. Line the edges of a plate/platter with foil or wax paper to keep the plate clean while you frost the cake. Place one cake round, cut side up in the center of the plate. Spread the slightly cooled custard across the cake. Place the second cake round, cut side down, on top of the custard. Spread the cream cheese frosting all around the cake. Press about 2 cups of shredded coconut around the top and sides of the cake. Carefully remove the foil or wax paper from the edges of the platter. If desired, use jelly beans and shoestring licorice to create a bunny face on the top. Refrigerate to keep fresh.

**If desired, you can double or triple the custard recipe. Then, slice each cake round in half and spread custard between each layer for a taller, multi-layered coconut cake.

Alternately, you can skip the custard layer and cut the second cake round into bunny ear shapes. Frost the ears onto the other cake round for a full, single layered bunny-faced cake.

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Mac & Chitos, Anyone??

Posted on April 21, 2011 by amydeline

I’ve said it before and I’ll say it again…I love macaroni and cheese; any type of cheese, baked or creamy, imaginative or traditional, fresh or frozen. It barely matters. I love them all. In fact, I don’t think I’ve ever met a macaroni and cheese I haven’t enjoyed for one reason or another. But, I do have my favorites; some for the combination of cheese, some for the addition of interesting ingredients, and some for purely sentimental reasons.

One of my favorite macaroni and cheeses in the whole world is easily my Grandma’s. It is the macaroni and cheese I grew to know and love as a child. I’d know it blindfolded by its smell, taste, and texture. It’s a spoonful of perfect comfort. My grandma, (or Bunger, as she’s lovingly known within the family) uses a familiar combination of Cheez Whiz, cheddar, and American cheese. Crunchy corn flakes complete the comforting dish.

The secret might be in the Cheez Whiz, but I suspect otherwise. Though she didn’t mention it when I called for the recipe, I’m pretty sure the secret ingredient is a hefty dose of love! So, don’t forget to throw some in!

It should be noted that when I called my grandma for the recipe, she couldn’t give me any exact measurements. Like many familiar family favorites, she cooks the dish by instinct; a little of this, a little of that, and a little more of this until it’s right. And you just know it’s right when it is. The recipe which follows is my attempt at putting precise measurements to my grandma’s recipe. It may not be exactly like hers, but it’s pretty close!

Bunger’s Baked Macaroni and Cheese

Ingredients

  • 2 pounds elbow macaroni
  • 3 cups milk
  • 1 15-ounce jar Cheez Whiz or other cheese dip/sauce
  • 1 8-ounce package shredded mild cheddar or 2 cups shredded Velveeta cheese
  • 2 eggs
  • 1/4 teaspoon garlic powder
  • Pepper
  • 8 tablespoons butter (1 stick), divided
  • 2 cups cornflakes, crushed
  • 12 slices American cheese or Velveeta cheese

Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions. Strain, toss with two tablespoons of butter, and set aside.

In a separate pot, bring the milk and one tablespoon of the butter to a simmer over medium heat. Turn the heat down to low to maintain a gentle simmer. Slightly warm the Cheez Whiz for a few seconds in the microwave. Add the Cheese Whiz and shredded cheese to the simmering milk. Stir until melted and well combined. Crack the two eggs into the Cheez Whiz jar. Close the jar and shake vigorously to whip the eggs. (I’m pretty sure there’s a little magic in this step!) Slowly pour the whipped eggs into the milk and cheese mixture. Stir to combine. Add the garlic powder and pepper. Cook for a few minutes over low/medium-low heat.

Pour the cheese sauce over the macaroni and toss to combine. Divide the cheesy macaroni between two large (13×9 inch) baking dishes. Cover the top of the macaroni with the American cheese slices and the crushed corn flakes. Melt the remaining five tablespoons of butter and drizzle over the top of the cornflakes.

Bake for about 25-30 minutes until hot and bubbly around the edges.

Makes 2 Large Baking Dishes…one for dinner, one for the freezer!*

*Freeze the extra dish prior to baking. Defrost and bake before serving.

After making this dish, you’ll probably find yourself with a bit of leftovers. And I’ve got the best way to use them! Recently, an old friend of mine from college posted a picture of her newest culinary creation; a macaroni and cheese burrito! I’ve always thought that Sara was one of the funniest people I know. I’m now convinced that she is also one of the smartest! A burrito filled with macaroni and cheese and crispy fried onions for crunch; a Mac & Chito, if you will! Pure genius!

To prepare yourself a gourmet Mac & Chito, preheat your oven to 350 degrees. Place a slice of American cheese in the center of a burrito-sized flour tortilla. Place a scoop of warmed macaroni and cheese on top of the cheese. Sprinkle with a generous quantity of fried onion pieces, such as French’s French Fried Onions. Wrap the tortilla burrito style (fold the top and bottom over the macaroni, then roll). Partially wrap the burrito in foil and bake for about 10 minutes, until thoroughly heated.

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Roasted Rack of Lamb

Posted on April 12, 2011 by amydeline

Tis the season to eat lamb! Falala, lala, la, la, la, laaaaa... Or perhaps it should be, Bababa, baba, ba, ba, ba, baaaa!

Easter is just around the corner. Children everywhere are sporting conspicuous dye-stained fingers and carry the faint aroma of boiled eggs. Their schoolwork is distracted by daydreams of the sweet treats the Easter bunny will soon deliver. Adults are counting the days until they’re released from their Lenten resolutions. And my home smells of Marshmallow Peeps and Cadbury Cream Eggs.

Traditionally, lamb and ham are popular selections for Easter dinner. For some people, Easter may be the one time a year they eat lamb. We are not those people. Around our home, lamb finds its way onto our menu on a semi-regular basis. We enjoy Greek-style lamb burgers with tzatziki sauce, shepherd’s pie, and roasted leg of lamb with fresh mint pesto. I even won a contest earlier in the year with a recipe for tender braised lamb shanks with brown-braised onions and mushrooms.

I’m so sorry adorable little lambs, but we really do appreciate your delectable contribution to our dinner table!

With Easter quickly approaching, I thought I’d share another lamb dish with you; a classic roasted rack of lamb, crusted with sweet roasted garlic, sun-dried tomatoes, and parmesan cheese. We’ll set our perfectly roasted lamb chops aside slices of toasted sourdough topped with a white bean and kalamata olive puree and a side of roasted asparagus.

Sounds kinda fancy, right?? I promise you that it’s a cinch to make! The combination of naturally flavorful ingredients does the brunt of the work. You just need to do a little arranging and then sit back and take credit for this elegant spring meal!

White Bean and Kalamata Olive Puree

Ingredients

  • 1 can cannellini beans, drained
  • 1/2 cup kalamata olives, pitted
  • 4-5 cloves roasted garlic*
  • Salt and pepper
  • 2 slices sourdough bread, brushed with olive oil and toasted in the oven
  • 2 tablespoons sun-dried tomatoes, chopped
  • Fresh parsley, chopped

*Click here to see my photo guide on roasting garlic.

Directions

Puree the beans, olives, and garlic using a blender, food processor, or immersion blender until smooth. Season with salt and pepper, as desired. Refrigerate until ready to use. To serve, spread each slice of sourdough with a generous amount of the bean puree and top with a few pieces of sun-dried tomatoes and a touch of fresh parsley.

Leftover puree makes a delicious dip or spread on veggies or bread!

Roasted Rack of Lamb with a Roasted Garlic, Sun-Dried Tomato and Parmesan Crust

Ingredients

  • 1/4 cup seasoned bread crumbs
  • 1/8 cup parmesan cheese
  • 4-5 cloves roasted garlic*
  • 1/8 cup sun-dried tomatoes, finely diced
  • 1 teaspoon rosemary
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 pound rack of lamb, trimmed and frenched
  • Olive Oil, for browning lamb
  • 1-2 tablespoons dijon mustard

*Click here to see my photo guide on roasting garlic.

Directions

Preheat oven to 450 degrees.

Combine the bread crumbs, parmesan cheese, sun-dried tomatoes, roasted garlic, and rosemary. Drizzle with olive oil and stir until moist. The mixture will still be slightly crumbly. Season with salt and pepper, as desired. Set aside.

Trim the lamb of any excess exterior fat or silver skin. Season with salt and pepper. Heat olive oil over medium heat in an oven safe pan. Place the lamb in the pan. Cook the lamb for a minute or two on each side, until lightly browned. Rub the top side with the dijon mustard, then press the bread crumb mixture into the mustard. Place the pan in the oven. Cook for about 10 minutes. Reduce the heat to 375 degrees and cook for another 8-10 minutes for medium-rare/medium doneness. Rest for 10 minutes before slicing into chops.

Serves 2


Roasted Asparagus

Ingredients

  • 1 large bunch of asparagus
  • Olive Oil
  • Salt and pepper

Directions

Preheat oven to 375 degrees. Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Bake for 10-12 minutes.

Meal Timing Tips:

  • Prepare the white bean puree and crust mixture for the lamb ahead of time. Refrigerate until ready to use.
  • Brush the sourdough slices with a bit of olive oil and place directly on an oven rack while the lamb is cooking. Once they’re toasted, you can prepare the bread with the white bean puree and sun-dried tomatoes while the lamb finishes.
  • Place the asparagus into the oven during the last 5 minutes of the lamb’s cooking time. They will finish cooking as the lamb rests.

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Posted in Food, Lamb, Main Course, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , , , . Bookmark the permalink.

Three Cheese Fondue

Posted on March 27, 2011 by amydeline

I am the oldest of four siblings, with two younger sisters and a younger brother. I am eternally thankful for my family and the bond I share with my siblings. I am also immensely thankful that although I currently live about six hours away from my hometown, I am only minutes away from my two sisters. The circumstances, which have led us all to live within 5 miles of each other, six hours from our hometown, couldn’t have been better planned if we’d tried.

Growing up, surrounded by a large, loving network of aunts, uncles, and innumerable cousins, my sisters and I always appreciated the value of those family bonds. We knew, without a doubt, that when the time came to begin families of our own, we wanted to be near each other; to be able to provide our own families with that same close, loving family we experienced in our youth. We are so fortunate that the twists and turns of our lives have led us to where we are today. Now we just need to figure out how to get our brother up here too!

I have so many wonderful memories of spending time with my sisters in our childhood; running around the yard, choreographing dances to our favorite Madonna or Traveling Wilburys albums, and riding bikes along the boardwalk near our home. Recently, I was also reminded of one of our favorite past times, which involved chasing our youngest sister around the yard on the pretext that she had a caterpillar in her hair or while yelling, “Your epidermis is showing!” Siblings can be ruthless.

During one year, when my parents must have learned that too much TV is detrimental to developing young minds and decided to limit our TV time to one hour a day, my sisters and I relied on each other to tag-team movies. I don’t think I ever got to see The Goonies from start to finish until I was an adult. That pirate ship makes a lot more sense now.

We’d spend winter days inside, trading Barbie clothes and working on our dance moves. And during warm summer days, we’d wander in the woods surrounding our home and indulge on 5-gallon tubs of ice cream…our secret snack in our private, wooded hiding place.

Now, in our adulthood, our activities are not that much different from our youth. We still play games in the yard, run together, and engage in the occasional spontaneous dance party. We still taunt each other and enjoy movies together. And we still indulge in delicious treats during sisters nights, which usually involve no more than relaxing in one of our homes, chatting and laughing over good food and beverages.

During our most recent sisters night, we enjoyed our conversation huddled around a warm pot of three cheese fondue. This super simple fondue combines three of my very favorite cheeses; gruyere, fontina, and brie. A bit of white wine and cornstarch help bind the melty mixture. A fondue pot is certainly useful for serving fondue, but if you can devise another way to keep the cheesy mixture warm, you can do without the special fondue pot. The key is the keep the mixture gently warmed to prevent the cheese from forming a gloppy mess! Then, simply dip and enjoy…preferably with a few close friends or family members by your side!

Three Cheese Fondue

Ingredients

  • 2 cups gruyere cheese, shredded
  • 1 1/2 cups fontina cheese, shredded
  • 1 Tablespoon cornstarch
  • 3/4 cup white wine
  • 1/2 cup brie cheese
  • Assorted fresh fruits, dried fruits, vegetables, and bread

Directions

Toss the shredded gruyere and fontina with the cornstarch. Set aside. In a pan or stovetop-safe fondue pot, bring the white wine to a simmer. Turn down the heat to low and add the gruyere and fontina mixture. Stir until completely melted. Add the brie cheese and stir until melted. If necessary, transfer the mixture to your fondue pot. Keep warm over a lit tealight candle. Serve with an assortment of fruits, vegetables, and bread.

1 Comment

Posted in Cheese, Food, Fruit, Recipes, Side Dishes, Vegetable and tagged , , , , , , , . Bookmark the permalink.
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