Tag: Sauce

Recipes, Salads and Appetizers, Dinner

Lamb Chops with Mint Chimichuri

by Jenn Mandell1 Comment on Lamb Chops with Mint Chimichuri
Lamb Chops with Mint Chimichuri

Grilled or Broiled Lamb Chops served over a wonderful mixture of roasted broccolini and arugula with my special mint Chimichuri

This recipe comes together quickly and is absolutely delicious to serve any day in any season. If you have an outdoor grill you can absolutely throw the chops on the barbie, if not, an oven or stovetop grill works equally well.

Mint and lamb go very well together so I came up with a sauce that incorporates fresh mint with fresh parsley with garlic, parmesan, lemon and honey that is absolutely perfect. This type of chimichuri works equally well with fish, chicken and vegetables. My husband loves it so much that I alway make extra to keep in the refrigerator for a few days. The sauce will stay fresh for a week. Just give it a good shake or whisk before using.

A touch of honey adds depth and sweetness to this citrus mint and parsley sauce. Perfect with anything

The dish is a one plate dish. I roast the broccolini first and leave it at room temperature. When the lamb chops are roasting I toss the broccolini with arugula and put it on a serving plate. The lamb chops go on top followed by crumbled feta, sprinkled mint chimichuri and fresh lemon wedges. Enjoy!

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Lamb Chops with Mint Chimichuri

lamb chops with roasted broccolini, arugula, feta and mint
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Main Course, Salad, Sauces and Dips
Cuisine: Mediterranean, American
Servings: 4
Calories: 1051kcal

Ingredients

  • 12 lamb chops trimmed
  • 1 pound broccolini stems cut off
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ lb baby arugula washed buy one package of pre washed if available
  • 1 lemon
  • 3 oz feta cheese crumbled

Mint Chimichuri

  • ½ cup mint leaves
  • ½ cup flat parsley leaves
  • 1 tbsp fresh grated parmesan reggiano
  • ½ cup olive oil
  • 1 tsp honey
  • 1½ tsp lemon juice
  • 1 small clove garlic grated or pressed
  • ¼ tsp salt
  • ⅛ tsp pepper

Instructions

Mint Chimichuri

  • pulse mint and parsley in a food processor
  • slowly add olive oil
  • stir in honey, garlic, lemon, parmesan, salt and pepper
  • let sauce rest for half hour before serving so flavors meld together

Lamb Chops and Broccolini

  • preheat oven to 400
  • wash and dry broccolini and trim off half the stem
  • toss broccolini with olive oil, salt and pepper
  • place on a baking sheet
  • roast in oven for 10 minutes
  • Place lamb chops on a roasting pan
  • sprinkle with salt and pepper
  • roast in oven for 4 or 5 minutes per side for medium rare. Cook longer for well done.

Plating

  • toss roasted broccolini with arugula
  • top with lamb chops
  • sprinkle with crumbled feta and mint chimichuri
  • top with lemon wedges and serve
  • Serve extra mint chimicuri on the side

Nutrition

Serving: 1g | Sodium: 992mg | Calcium: 382mg | Vitamin C: 140mg | Vitamin A: 4325IU | Sugar: 7g | Fiber: 4g | Potassium: 1950mg | Cholesterol: 406mg | Calories: 1051kcal | Monounsaturated Fat: 38g | Polyunsaturated Fat: 5g | Saturated Fat: 22g | Fat: 71g | Protein: 135g | Carbohydrates: 17g | Iron: 14mg
snacks, Recipes, Salads and Appetizers, Lunch, Dinner

Caramelized Ramp Chimichurri

by Jenn MandellLeave a Comment on Caramelized Ramp Chimichurri
Caramelized Ramp Chimichurri

Chefs all over the world rejoice when ramps are in season. The truth is that ramps are in season for a very short period of time and signify the beginning of Spring. Ramp season typically only lasts a month or so from early April until May which is part of the reason why they are such a delicacy.

So What is a Ramp?

A ramp is an entity of its own. Some call them wild leeks. Ramps have a thin stalk that looks a bit like a scallion with one or two flat leaves. The flavor is a cross between an onion and garlic. Ramps have a very distinctive flavor that is not found in any commercially harvested vegetable. Ramps are foraged which makes them rare and adds to their delicacy. They are the first green that emerges from the soil after a long winter. Ramps can also be a little costly due to their scarce supply.

How to Prepare Ramps:

Ramps can be used in wide variety of ways. Once the bulb at the end is cut off the entire ramp can be eaten. They are delicious sautéed in butter and eaten with fried eggs or as a side dish with steak or fish. You can also use them in quiche with a little bacon. I have decided to make a caramelized ramp Chimichurri sauce that works well with fish or can be used as a marinade for skirt steak. Grilled swordfish with avocado is perfect with Caramelized Ramp Chimichurri. Make sure you save a little on the side if you are using the Chimichurri as a marinade so you can serve it as a sauce. I love how vibrant and green this Chimichurri is. It just screams spring to me.

Cleaning Ramps:

Ramps come from the ground and the soil can get caught in them. Run the ramps for several minutes under cold water to remove soil. Then cut off bottom stem and pull back the outer skin and rinse again.

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Caramelized Ramp Chimichurri

Prep Time15 minutes
Total Time15 minutes
Course: Side Dish, Sauces and Dips
Keyword: Sauce, dips, marinade
Servings: 4 people
Calories: 267kcal

Equipment

  • food processor

Ingredients

  • ½ cup Extra Virgin Olive Oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice fresh squeezed
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp crushed red pepper
  • ½ tsp fresh oregano leaves
  • ½ cup parsley leaves
  • 10 ramps washed and cut in thirds

Instructions

  • Cut the bottom off of each ramp and wash well in cool water. Cut into thirds.
  • saute ramps in 2 tablespoon of olive oil until soft. Let cool
  • add all ingredients except olive oil to a food processor and pulse a few times
  • while mixer in running slowly add olive oil and blend well
  • Use as a marinade or serve as a sauce with grilled fish or meat

Nutrition

Serving: 1serving | Sodium: 298mg | Calcium: 35mg | Vitamin C: 16mg | Vitamin A: 1307IU | Sugar: 1g | Fiber: 1g | Potassium: 53mg | Calories: 267kcal | Saturated Fat: 4g | Fat: 27g | Protein: 1g | Carbohydrates: 6g | Iron: 1mg
snacks, Salads and Appetizers, Lunch, Dinner

Roasted Garlic Hummus

by Jenn MandellLeave a Comment on Roasted Garlic Hummus
Roasted Garlic Hummus

Roasting the garlic cloves creates a nutty mild garlic flavor that balances well with the tahini.

Hummus is a Middle Eastern spread that is made with cooked chickpeas. The chickpeas are boiled until very soft and their skin is beginning to come off. This makes it easy to mash them into a very smooth dip that blends perfectly with the silky tahini. Tahini is made from sesame seeds. I like to use the Soom Premium Tahini available here on Amazon. This tahini is all natural, delicious and made by a woman owned company.

Homemade hummus can be used in a variety of ways. You can serve it as an hors d’oeuvres with pita or flat bread and raw vegetables or as a side dish with charred broccoli and peppers. Simply toss the broccoli and peppers with olive oil and sprinkle with salt and pepper. Roast for 15 minutes in a 400 oven then serve over the hummus as a side dish or appetizer. The hummus will stay fresh for 5 days in your refrigerator and is a healthy snack to have around. If you feel a little hungry try dipping some pretzel crisps into the hummus as a mid afternoon snack

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Roasted Garlic Hummus

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish, Snack, Sauces and Dips
Cuisine: Middle Eastern
Keyword: Sauce, vegetarian, Side Dishes, dips, snacks
Servings: 6 people
Calories: 42kcal

Equipment

  • food processor or immersion blender

Ingredients

  • 1 can chickpeas
  • ½ tsp baking soda
  • 2 clove garlic
  • ¾ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp tahini
  • 2 tbsp lemon juice fresh squeezed
  • 2 tbsp ice cold water
  • 1½ tsp Extra virgin olive oil plus extra to drizzle on top if desired
  • sumac to sprinkle on top

Instructions

  • preheat oven to 400
  • peel garlic and toss with ½ teaspoon olive oil. Wrap in foil and roast in oven for 30-45 minutes until light brown and soft
  • drain and rinse chickpeas and add them to a sauce pan with baking soda.
  • fill pan with water until chickpeas are just covered
  • bring to a boil then reduce heat and simmer for 20 minutes until chickpeas are soft
  • drain in mesh strainer and rinse with cold water
  • mash roasted garlic with the back of a fork and add to food processor
  • add lemon juice, tahini, salt, pepper and ice water and blend until smooth
  • add chickpeas and cumin and remaining teaspoon of olive oil
  • blend until very smooth scraping sides as necessary.
  • If too thick then add another tablespoon of water
  • place in a bowl and drizzle with a touch of extra virgin olive oil and a sprinkle of sumac

Nutrition

Serving: 1person | Sodium: 287mg | Calcium: 12mg | Vitamin C: 2mg | Vitamin A: 7IU | Sugar: 1g | Fiber: 1g | Potassium: 38mg | Calories: 42kcal | Saturated Fat: 1g | Fat: 4g | Protein: 1g | Carbohydrates: 2g | Iron: 1mg

Recipes, Lunch, Dinner

Simple Tomato Sauce

by Jenn MandellLeave a Comment on Simple Tomato Sauce

This is a very easy, classic tomato sauce recipe that I refer to in many recipes. You can double or triple the recipe and freeze what you don’t use for up to a month. I don’t like it to be frozen for longer than that so write the date you made it on a piece of tape and put that on the container before you put it in the freezer. Consider this tomato sauce a base for many dishes. This is an easy tomato sauce to make. You can add more heat to it by increasing the amount of red pepper flakes. I do this when I am making an arrabbiata sauce or Shrimp Fra Diavalo.

Tomato Sauce
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Simple Tomato Sauce

Quick and Easy Tomato Sauce
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course, Side Dish, Sauces and Dips
Cuisine: Italian
Keyword: Pasta Sauce, Sauce, Tomato Sauce
Servings: 4 people
Calories: 124kcal

Ingredients

  • 3 tbsp Olive Oil
  • 16 oz can of Peeled Plum Tomatoes in their juice
  • 1 small onion chopped finely
  • 1 tsp garlic finely chopped
  • 5 leaves fresh Basil chopped
  • ¼ tsp oregano (fresh or dried)
  • 1 Pinch red pepper flakes
  • Salt and Pepper

Instructions

  • Remove tomatoes from can but keep the juice
  • Rinse tomatoes under cold water to remove seeds and put tomatoes back in juice
  • Heat olive oil in pan and add chopped onion
  • Cook until translucent. Around 5 minutes.
  • Stir in garlic and saute for 2 minutes
  • Add tomatoes, red pepper, oregano and basil
  • Simmer on low for 30 minutes
  • Puree in food processor

Nutrition

Serving: 1person | Sodium: 164mg | Calcium: 41mg | Vitamin C: 13mg | Vitamin A: 166IU | Sugar: 4g | Fiber: 2g | Potassium: 253mg | Calories: 124kcal | Saturated Fat: 1g | Fat: 11g | Protein: 1g | Carbohydrates: 7g | Iron: 1mg