I’ve tried some really fantastic ones from around the blogosphere lately and thought I should spread the wealth. In no particular order:
from Simply Recipes
(Photo taken by Elise Bauer of Simply Recipes and used here with permission.)
This is one of the best meals I’ve ever prepared — rich, savory, addictive, tender, melt-in-your-mouth good. Whenever I bring it up as a possible idea for dinner, J’s eyes widen and sparkle while he rubs his tummy and moans his enthusiasm. I’m pretty sure he starts salivating too. Fortunately for both of us, this is also a shockingly easy meal. Just a few chops of the knife and a bit of sauteing, and I’m done. (Fresh sage is a must, by the way. Don’t even attempt it with dried.) I served it with Tinkyada rice pasta and steamed green beans with a side salad the last two times I made it, but tonight I’m going to try replacing the pasta with mashed potatoes. I can’t wait!
Talk about a slam dunk! This was another make-J-moan meal. Kimi posted the recipe on Friday, and I was so taken with it that I fired up the oven on Saturday. The only changes I made were using a boneless leg (only $3.99 per pound from Costco!), reducing the carrots to 3 large ones, and reducing the cooking time to 5 1/2 hours to suit my 5 lb leg. We spooned pieces of lamb, carrot, potato, and onions into soup plates and covered them with the cooking liquid, then ate it all like a stew. Whew, I’m starting to get hungry again. It was so fabulous that I rushed out to buy another leg to prepare the dish again for my mother-in-law’s visit this week. The best part? It’s easy, easy, easy — always a plus with in-home guests. Especially when you have painters swarming your home to prepare it to go on the market next week. Eek!
from Serious Eats
This recipe really hit the spot last night, although I didn’t plan ahead very well. Yesterday morning, I threw a half-frozen chicken into my crockpot and left it to cook on high for a few hours. In the evening, J helped me pick the meat off the bones, and I whipped up the dressing described in the recipe above. It consists of chipotle peppers en adobo, shallots (I used them instead of the red onion), apple cider vinegar, oregano, and salt — all of which I happened to have on hand. We served the chicken over organic baby greens with avocados. J had some brown rice too. It was super-fast and very tasty. I’ll definitely add it to my what-to-make-in-a-pinch folder. (Beware if you don’t like heat; this chicken salad burns.)
I just love blogs! I feel like I learn so much and discover so many exciting things to try every day.
What about you? Do you have any newly-discovered healthy recipes you’re really jazzed about?