Monthly Archives: February 2007

Pan Broild Lamb Chops – trying a recipe

Here’s the link:–1750/pan-broiled-lamb-chops.asp

I promise I’ll figure out (probably take all of 30 seconds) to have a direct link – but for now, you’ll have to copy and paste. Just get too busy – and rather use the time to write.

I bought some lamb chops – shoulder blade, I think…at the infamous Manger Special discounted price at Shaw’s and tossed them in the freezer a few weeks ago. Took them out this morning, and put the marinade rub on around 4:00 pm. I used the called-for amount of marinade even though I have only 4 medium chops coming to just about 2 lbs, but, I do love garlic and rosemary!

I opted for dried rosemary. I have some I bought recently, and after crunching it up in my suribachi (japanese mortar/pestle but the bowl has ridges) with the pressed garlic, olive oil, and tamari (soy sauce), and the fact that it is in oil for the few hours while on the chops, I think I’ll get as good flavor as with fresh. Well, close, anyway.

I started them in the fridge, but have them sitting for an hour or so at room temperature before I cook them

I got fresh asparagus (NOT on sale but it looked really good) and will supplement with snow peas – perhaps stir-fried in the pan – just remove juices temporarily – leftover from the lamb before reducing the sauce….

I got some small red potatoes – and have decided to cut them into 2 inch pieces and roast them. Although taters always seem to take longer in the oven than recipes say, it says 30 minutes at 425 will do it. Hey, maybe I’ll roast the asparagus instead of steaming…. Hmmm, which method will result in lower fat? Steamed and Steve smothers in butter? (aha, although he has taken nicely to that Smart Balance spread with flax) or drizzled in olive oil when roasted? HMMM. I’ll have the oven on, anyway – roasting it will be – that will conserve energy.

Okay, gotta go cook. And, now that I think I have figured out a way to have more time in my life (albeit less money from freelancing) I should be able to post the results soon and get back to posting more often in the near future!

tasty chop suey variation with beef

I found a thin round steak – .89 of a lb, in my freezer. I Not the best cut of meat for anything other than braising, but I wanted a stovetop meal and that’s what needed to get used up!

I marinated it for the afternoon in Newman’s Sesame Ginger salad dressing with the intention of making chop suey. BUT, after looking at a number of chop suey recipes, I remembered that I didn’t really like all that celery and also wanted to make something with more vegetables. And, ginger isn’t a major player in typical chop suey. Well, I created a winner – my husband really liked it even though it didn’t entail a half a pound (or more!) of meat per serving!

I’m hoping I am writing this down in time for me to remember what I did….

First step was to start brown basmati rice. I love basmati rice.

Using my trusty 12 inch Fabarware non-stick (I think I could have used my beloved All-Clad stainless steel 10 inch, but wasn’t sure of the resulting volume), I used a tbsp or so of canola oil and sauteed a few cloves of garlic, chopped just a bit less than a mince, and about an inch or so of fresh ginger – sliced thin. Or maybe also almost minced. Dang. I need to write things down when I do them!

I then added the meat (1/2 inch cubes) and sauted until browned. Then I removed the meat and added afew handfuls of brocolli (small florets) and the same amount of snow peas, maybe a cup of the leftover marinade, and maybe 1/2 cup of beef broth, to start. Covered and simmered for about 5 minutes, then added about two cups of bean sprouts, more broth to make the liquid about 3/4 inch deep, and simmered some more.

Aha – now I know why there are mushrooms in my fridge today – I bought them for the chop suey but apparently forgot to use them…

Anyway, I then added the meat back to the pan, and added about a tbsp of cornstarch dissolved in about 1/4 cup cold water to thicken a bit. THEN I remembered to add some tamari!

Well, this all came out great, except the meat could have been more tender. If using round next time, I’ll cube it before marinating and see if that helps. Although, I don’t hold great hopes. Better to use a more tender cut of meat. Since so little goes a long way (4 average sized servings, or more if you add more veggies.)

It was really good. If I use a better cut of meat and skip the marinating, I’ll use way more ginger and also used toasted sesame oil to add flavor.

Certainly not a gourmet extravaganza, but a quick, tasty, and nutruitous meal with easy clean-up.