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Okay, I know it sounds kind of weird but it was soooooooooooooooooooooo good, and REALLY EASY! We ate this last night for dinner, along with Cretan Rice (I'll include the recipe at the bottom), red pepper hummus (store bought <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/innocent.gif" style="border:0px solid;" title="shy">), and pita.<br><br><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_1843,00.html?rsrc=search" target="_blank"><span style="color:#22229C;">http://www.foodnetwork.com/food/reci...?rsrc =search</span></a><br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;"><b>Lamb Chops with Olive Salsa</b><br><br><br>
1/4 teaspoon dried oregano, crumbled<br>
1/2 tablespoon plus 1 teaspoon fresh lemon juice<br>
1 teaspoon olive oil<br>
two 1 inch thick rib lamb chops (about 1 pound total)<br>
1/4 cup Kalamata or other brine cured black olives, pitted and chopped coarse<br>
1 small plum tomato, seeded and diced<br>
2 tablespoons diced red onion<br>
1/2 tablespoon chopped fresh parsley leaves<br>
1/4 teaspoon freshly grated lemon zest<br><br>
Preheat broiler.<br><br>
On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.<br><br>
In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.<br><br>
Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium rare meat.<br><br>
Spoon olive salsa over lamb chops.</td>
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<b>Cretan Rice</b> (This is my mom's recipe, and I think she got it from another Greek friend. I've modified it a bit.)<br><br>
1 cup brown long grain rice<br>
1 cup brown basmati rice<br>
Butter (I never measure, just a good amount to cover every piece of rice); you can also use olive oil (which I sometimes use if DS is eating it too, since we're not doing dairy w/him yet)<br>
3 cups water<br>
1 cup chicken broth<br>
Fresh lemon juice, to taste<br><br>
Melt the butter in a saucepan over medium-high heat (or heat the oil). Mix in the rice, stirring to get every grain covered with butter/oil. Add the water and chicken broth. Bring to a boil over high heat. As soon as it starts to boil, cover with a tight-fitting lid and turn the heat down to a simmer. Cook for approximately 35 minutes. You want all of the liquid to be absorbed, but you still want your rice to be quite moist, and <span style="text-decoration:underline;">not</span>burned or too dry. Give the rice one stir, and remove from the heat. When the rice is served, squeeze some lemon juice onto it. Enjoy!<br><br>
Note: The cooking time may differ, depending on how low your simmer is, how high your high heat is, how long you let the rice boil before you noticed it was boiling <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/Sheepish.gif" style="border:0px solid;" title="Sheepish">:, etc. The directions on my bags of rice say to simmer for 40 (or maybe 50...?) minutes, but my rice is always done sooner than that. I suppose you could add more liquid to cook longer, but I would be conservative with that, as to not get mushy rice.<br><br>
If you use white rice, your cooking time is going to be much shorter, and you don't have to cover the pot (I'm not really sure why that is, but I never covered it when I used to use white rice...). I know there is another rice thread going over here, so that may be a good point of reference for using white rice. It's been so long since I've used it, I can't remember what to do with it! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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Discussion Starter · #3 ·
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>fek&fuzz</strong> <a href="/community/forum/post/8203395"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">That sounds great, I love lamb, and I love olives.</div>
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Me too, but I think it's in my Greek blood. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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That looks really good and I stocked up on lamb when it went on clearance after Easter. Now if only I could convince dh to eat olives <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue"> I made a similar rice dish, herbed brown rice pilaf, that was very similar. Even my picky (about healthy foods) dh liked it.<br><br>
Here's the link: <a href="http://stason.org/TULARC/food/recipes/side-dishes/Herbed-Brown-Rice-Pilaf.html" target="_blank">http://stason.org/TULARC/food/recipe...ice-Pilaf.html</a>
 
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