Lori here! Marinated leg of lamb for 24 hours in rosemary, lemon, ground cloves, thyme, oregano, black currant juice, red wine, pepper, then roasted with garlic, red potatoes, dried cherries and onions. 4 lbs cooks at 350 for 45 minutes. Garnish with Dolmas.
Yogurt salad: tomato, turmeric, cumin, black pepper, salt, lime juice
Artist Sigalit Landau floating on a watermelon. Shot this at Museum of Fine Arts Boston last weekend with Duane.
I made some impressively good ‘Skinny Chicken Enchiladas’ last night, I had something going on all burners for what seemed like 2 hours, but what a feast! Seems I’ve made a few recipes with ‘skinny’ in the titles lately – been feeling skinnier even though I’m not. The pictures don’t do the meal justice, probably cause I was exhausted and hungry by the time it was ready…it was a bit involved, but turned out excellent.
Basically I followed this recipe, note: I found it only really made 6 enchiladas and I used 3 chicken breasts (instead of the called for 2). I pan cooked the chicken breasts (skin removed) in some olive oil, 6 minutes on each side letting the chicken brown. Then added some chicken broth and let it simmer covered for roughly 25 minutes. This recipe would have been a lot easier if you can save this step and use some leftover cooked chicken.
For the sauce, I used a jalepeno pepper in place of chilis in adobo sauce and did not add any salt or pepper. The chipotle seasoning is strong in smoky flavor and really makes this dish. I used grated sharp cheddar over the top. Served it with white basmati rice seasoned with Saffron and topped the enchiladas with sour cream, salsa and homemade guacamole.
I conserved fuel and baked the enchiladas together with a batch of Black Bean Brownies. I like the idea of sneaking some protein and fiber in with chocolate but it did change the texture quite a bit. Then I destroyed all skinny adjectives connected with this meal by topping it with a scoop of coffee caramel swirl ice cream, bits of walnut and just a drizzle of Frangelico hazelnut liquor. Yeah, I know how to live.
Waking up to these little breakfast treats I made last night!
Peel and grate 2 zucchini and place in a strainer with a 1/2 tsp of salt. Adding salt to any vegetable will draw out the water from it. Leave it to sit for 30 min. to an hour, then press to squeeze excess water out of grated zucchini.
In a bowl scramble 4 eggs with a 1/4 tsp of dried thyme, a pinch of red pepper flakes and fresh grated black pepper. Add 1/4 cup of pancake mix, grated zucchini, and 1 Tbsp of grated Romano or Parmesan to egg batter. I also added some cubed ham seasoned with cloves I had, but add any other fillings you like. Fill 6 greased muffin tins, top with fresh grated mozzarella (or whatever you have) and bake at 350 for 20 minutes.
This recipe was adapted from Skinny Girl NY Housewife, Bethenny Frankel’s Classic Zucchini Souffle.
Hey Lori – I had the best brussels sprouts tonight. They were starting to look a little peeked sitting at the bottom of the fridge, even though they hold up well for a long time. I knew it was time to eat em. Don’t know why I resisted, after making this recipe I could eat nothing but big bowlfuls of this cancer fighting cruciferous vegetable. It’s a new favorite.
Finely slice up brussels sprouts and rinse with water in colander. Mince 1 clove of garlic. Heat pan with Tbsp olive oil, throw the garlic in the pan. Add brussels sprouts, saute for 4-5 minutes. Sprinkle with salt and 1-2 Tbsp brown sugar and a handful of chopped walnuts, stir to coat. Voila!
Dinner the other night was a combination of Asian and Indian flavors. Chicken thighs were parboiled for 15-20 minutes with the skin removed, which helps keeps the grill from flaring up from the fat. I finished cooking the chicken on the grill for another 15 minutes and used bottled Chinese barbecue Hoisin sauce for glazing – which is made with soybean paste, garlic, chilies, spices, sugar and vinegar.
For the side dish, I cooked up some brown basmati rice and topped it with a Korma simmer sauce from a premixed packet from the store, a combination of spices and coconut milk. I added green peas to the sauce that went over top of the rice. The flavors all combined well – a bit of spicy, sweet tang.
I know it has been a while, Katt, so I wanted to go all the way and do something I normally never do….cook beef. I am very picky about beef dishes and am usually disappointed when I order them in restaurants. I got high grade, tender grass fed organic beef that the butcher cut into medium/large cubes. The cubes were cooked on medium/high heat with a light sprinkle of cinnamon and vinegar, a tad of soy sauce and crack of pepper. When brown on the outside and tender on the inside – place it over this sweet and sour seasonal concoction:
Dug the seeds out of a fresh pom and stirred them into a simmer sauce. I cooked this on medium low for 25 minutes. Don’t overcook so the juicy seeds burst in your mouth.
chopped garlic and 1/2 onion
handful of dried cranberries
1 cup chopped peeled canned tomato
splish splash of red wine/ balsamic vinegar and soy sauce
splash of pure cranberry juice
squeeze of lemon
tablespoon (or two) of brown sugar or maple syrup
two handfuls of fresh ruby red pomegranate seeds
dash of cinnamon (a bit of clove if you like)
cracked pepper and salt
top it off with fresh lemon zest (to create a cranberry marmalade flavor)
This dish was so delicious, I think it will become a mainstay for the Fall. The sauce comes off like a tangy sweet, slightly spicy and savory barbecue.
Images by Lori Esposito 2011
Spent this brisk fall weekend sailing to the Eastern shore. Sunday’s breakfast at anchor for a cold day of sailing ahead: Rice with corn and chunks of salmon burger, left overs from the night before, and 1/2 a toasted cheddar jalapeno bagel with eggs sunnyside up, grapefruit and coffee from the press.
Other essential provisions for good morale: Goslings Black Rum and Ginger Beer mixed with some ginger ale for ‘Dark and Stormies’ upon arrival at anchorage!
Hey Katt, just wanted to share images of the lovely Kale and Guava that I ate recently while Duane was visiting.