Lamb Loin Chops

I am not a fan of lamb; I don't eat it and I don't like it.  But, I can appreciate that those who do like it really enjoy it.  It is not a food that is eaten every day, it is more of a special occasion food like Easter or a dinner party.  Last week when I was at Whole Foods I saw some lamb loin chops on sale and decided to surprise my husband with them...and then I needed to come up with a recipe that would have great flavor but still allow the meat to really shine. I think this recipe did it.  My husband said it was the best lamb he has ever had!  That means a lot because he is honest about my cooking.  He said it is dinner party food and I think you should try it for your next one...I know I will.

Serves 4

Ingredients:

2 TBS brown mustard (I like Gulden's)
juice of one lemon
1/2 cup roasted garlic and herb olive oil or 1/2 cup oil, 2 minced garlic cloves, 1/2 tsp rosemary
1/2 cup olive oil
1 tsp salt
1/2 tsp black pepper
2 lbs lamb loin chops

Here's how:

Place all of the ingredients, except the lamb, into a zip bag or a large bowl and whisk to combine to create a marinade.

Marinade being made

Add the lamb and coat the meat with the marinade.

Lamb loin chops

The chops look like a mini T-bone steak

Looking good already

Place the bag or bowl into the fridge overnight up to 2 days. Turn them over at least once while marinating.

Heading into the fridge

When you are ready to cook, preheat the oven to 400 degrees F and take the meat out of the fridge.

Marinated and ready to cook

Meanwhile, heat a cast iron skillet or other oven safe pan on medium heat.

Heating the pan

Place the lamb into the pan and cook on 2 minutes on each side for rare, 3 minutes for medium rare,  4 minutes for medium.

Right into the pan with some extra marinade on top

Cooked on one side and turned

After cooking on each side, place the pan in the oven for 3-5 minutes.  Three minutes for thinner chops and 5 for thicker chops.

Ready for the oven

Remove the pan from the oven and let rest for 5-10 minutes.

Ready to eat

Serve and enjoy. 

Beet and Orange Salad

My Winter CSA has been giving me beets each month.   I love beets and cannot let them just go to waste.  I was in the mood for a light and delicious version of beets and came up with this salad.  I know citrus is not local for me, but it is in season in the South, so at least it is from this country.  Make this salad and enjoy its earthy and sweet balance of flavors.

Ingredients:

3 Large beets, wrapped in foil

1 TBS Champagne vinegar
1/4 cup Orange juice
Pinch of salt
2 grinds of fresh black pepper
1 TBS red onion, small diced
1 large orange, skin removed and supremed
1 TBS goat cheese

Here's how:

Preheat the oven to 400 degrees F.

Wrap the beets in foil and roast for 2 hours.  Remove and let cool.

While the beets are cooking, prepare the rest of the salad.

Combine the orange juice and vinegar in a small bowl; whisk to combine.

Add the onion.

To supreme the orange, after the skin is removed, cut the individual segments from the orange by cutting in between the white parts.

Cut those pieces in half horizontally.

Add the orange to the bowl.

Remove the foil and skins from the beets.

Cut the beets into pieces the same size as the orange.

Place the beets in the bowl and toss to combine.

Let the bowl sit in the fridge for at least an hour or up to overnight.
                                       
Top with crumbled up goat cheese.

Serve on its own as is or toss with arugula to add a peppery bite.

Minestrone Soup

After the Super Bowl party this year I was left with a large vegetable platter.  Tomatoes, carrots, broccoli and snow peas were just sitting in the platter looking like a delicious soup for me to make.  After adding some pantry and fridge staples, I made a great soup.  This soup is very versatile.  I use mini farfalle pasta here but that can be changed to a different shape or left out altogether to make it carb free.  You can change the beans to kidney or chickpea if you have those or leave them out too.  This recipe is simple and can be made with your favorite veggies if you don't have a leftover veggie platter.  I use all organic ingredients in this recipe but conventional are great too.  If you want this recipe to be vegetarian use veggie stock.

Makes 4-5 quarts

Ingredients:

1 TBS olive oil
1 onion, diced
2 cups carrots, cut into 1/2 inch pieces
2 large garlic cloves, minced
1 cup cherry tomatoes, halved
4 cups broccoli, cut into small florets
1 cup snow peas
2 cups green beans, cut in half
2 TBS tomato paste
2 TBS red pepper paste, can substitute tomato paste if you don't have it
1 14 oz. can diced tomatoes
3 32 oz. boxes chicken stock, or homemade, or vegetable stock
2 Bay leaves
1 TBS kosher salt
1 tsp fresh ground black pepper
1 tsp dried Italian seasoning
2 inch cheese rind
2 cups mini farafalle pasta, or ditalini or your favorite small pasta
14 oz can Great Northern beans, drained and rinsed

Here's how:

Heat the oil in a large soup pot.

Saute the onions and carrots in the oil on low for 4 minutes.

Add the garlic and saute 1 minute.

Add the cherry tomatoes, broccoli, snow peas and green beans and saute for 5 minutes.

Add the pastes and one box of stock.

Stir to combine and make sure the paste is fully incorporated.

Add the can of tomatoes, rest of the stock, bay leaves, salt, pepper, Italian seasoning and cheese rind.

Bring it all to a boil and then reduce to a simmer and simmer for 5 minutes.

Add the pasta and cook for 5 minutes.

Add the beans and turn off the pot. 

Place the lid on the pot and let it sit for 10 minutes.

Remove the lid, stir and remove the bay leaves and cheese rind.

You can sprinkle grated Parmesan cheese on top if you like.

Green Living Tip #10 - Dry Clean Greener

                                          
Dry cleaning is a part of my life.  When you wear suits to work, it is just the way it is.  I have a few ideas on how to make your dry cleaning greener.

Those hangers.  You know...these:

                                               

These hangers are terrible and don't hold anything.  When you get home from the cleaners, transfer all of your clothes from those wire atrocities and put them on your hangers.  Then return the wire hangers to the cleaners.  By returning them to the cleaner you are keeping them out of the trash and helping to reduce the number of hangers your cleaner has to buy, which is good for the bottom line for both of you.

All that plastic.  Every time you pick up the dry cleaning it is covered in plastic like this:

                                                   

The plastic is removed by you and then thrown away.  The green way to deal with this plastic is not to deal with it at all.  Ask your dry cleaner to not use the plastic on your clothes.  As long as you don't let your clothes stay at the cleaners too long, they will not get dirty again.  If you are worried about them getting dirty, bring garment bags to the cleaner and ask them to put your clothes in your own garment bags.

The method of cleaning is also important.  There are so many green dry cleaners now.
                                                

Look on the Internet or ask your own cleaners if they are green.  There are a few ways of being green and it may involve wet cleaning or using liquid carbon dioxide or other methods. These methods reduce VOCs and are better for the environment and your own health.

Finally, the best way to find a greener dry cleaning is to avoid it as much as possible.  I try to wear my suits more than one to reduce the number of times it goes to the dry cleaner.  In between cleaning I use an at home dry cleaning system that freshens the clothes called Dryel.  You can also try to avoid buying dry clean only clothing.  When shopping, check the washing instructions and try to stay away from clothes that must go to the cleaners.  Also, some items that are delicate that you send to the cleaner, try to hand wash them at home yourself.  Many times things that you send to the cleaner can be washed at home.

Chicken Vegetable Barley Soup in the Slow Cooker

If you read this blog often, you know that I love to do three things - use the slow cooker, cook in bulk and make soup.  This recipe satisfies all three of my loves.  This recipe can be cut in half or in thirds if you want.  I like to make big batches of food and save it in the freezer for lunches and dinners in the future or to give away some of the soup to the ladies in my office.  This recipe was made using the ingredients from my CSA box, freezer and pantry.  I use organic ingredients here but use whatever you have.  If you are missing some items in this recipe or want to substitue spinach for kale, acorn squash for butternut or turkey for chicken you can go right ahead.  This recipe is more of the ideas contained not strict adherence.

Makes 6 quarts of soup

2 quarts or 8 cups, chicken, turkey, or vegetable stock
1 quart or 4 cups water
28 oz. diced tomatoes
1.5 cups pearl barley
2 cups kale, cut up
2 cups butternut squash, cubed
1 onion, diced
3 large or 6 small carrots, diced
3 stalks celery, diced
2 large or 4 small garlic cloves, minced
2 TBS fresh parsley, minced
1 lb chicken, cooked and cubed (use leftovers or bake some off)
2 Bay leaves
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning, dried

Add all of the ingredients to the slow cooker.

Cook on high for 4 hours or on low for 8 hours.

Serve.

 

Green Living Tip #9 - Use A Rain Barrel

Rain barrels area a great way to reduce your public water consumption, especially in the summer months.  Rain barrels are connected to the downspouts of your gutter systems and collect the rain water that would usually flow out and away from your home.  The water is stored in the barrel and you can use it for your outdoor watering needs like filling up watering cans or connecting it to a hose to water your pots and gardens. Using a rain barrel is great because you are using water that is free and you do not need to use water from the tap.  This water should not be used for drinking unless you have purchased one that has a filtration system for this use.  Below is one that is nice looking and is installed.