I made this a couple nights ago for my family after I got out of the gym. My brain flows with ideas when I’m in the middle of a great workout, and I thought about avocado chocolate mousse (adventure for later this week). Instead of coming out of Trader Joes with avocados… I came out with cottage cheese, jumbo frozen scallops, Multigrain-o’s, and kale. Not what I was expecting at all, but *shrug* worked with it. Apparently my mind had already set into the “cooking show” mode in my head. I was also supposed to get seafood earlier that day and didn’t; so that may of had some influence.
This lamb was for Easter and it melted in my mouth. My dad took care of fixing up the lamb and he did a great job.
Garlic Rosemary Lamb
- Garlic cloves
- Fresh Rosemary
- granulated garlic
- black pepper
- 1/4 cup olive oil
- kosher salt
- 5 1/2lbs lamb (or however much you need you can figure out how long to cook from there)
We have suddenly gone from amazing summer like weather here in Massachusetts to bitter winds chilling the bones. Can I have spring? Please? I know it technically is spring… but I want to enjoy going outside.
My mom at the moment is in the hospital, and I brought her a couple of magazines. I happened to come across a really good recipe in there for a similar salad.. but I wanted to tweak it a bit to more of my liking. Meat has been hurting my stomach lately, but I’m still trying to have a rounded diet of the right foods. I don’t want to skimp on protein. Quinoa is becoming one of my favorite staples for a great source of filling protein. I have been sticking with Trader Joe’s mixed colored quinoa to add a little life to my meals. As you have come to know, I love color. Brighter the better.
The original recipe is from Fitness Magazine by Chloe Coscarelli (Chloe’s Kitchen:125 easy, delicious recipes for making the food you love the vegan way), but her’s is called “California Chipotle Chopped Salad”. This is my version of her salad.
We all have a guilty pleasure show. In high school, it was Buffy the Vampire slayer while hanging on the phone with my best friend Kelly as we watched it together after school. Now? It’s Pretty Little Liars. Yes, I understand they are in high school and I am totally not… but it’s a great murder mystery.
I used to make the “poor girl” version of sushi when I lived in my old apartment: regular rice, canned tuna, carrots, avocado, and the seaweed wrap. Since that time, I’ve come a long way. Tonight I decided I wanted to make up my own sushi (cooked fish though… I don’t trust Hannaford’s fish… need to find a good fish market). In this recipe, the mango glaze is made from scratch. It tastes great on fish or chicken too. So even if you never make this sushi at home, you can take the glaze recipe to spice up your meals.