Posts Tagged ‘mint’

Easter lamb

We hardly ever eat lamb and this was a treat, and we are not huge followers of religious events but this one, being indoors and all provided me with an opportunity to use lamb in an old fashioned way.
I marinated the rack for two days in olive oil, chopped garlic and rosemary. I then salted and peppered it before grilling it and finishing it in the oven. On the side I served a Mediterranean parsley salad and a mint and garlic sauce. Fresh and rich at the same time!

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asian lettuce wraps

I love asian beef in lettuce cups, hard to find in restaurants so I made it myself the other night

Boston lettuce
2 Carrots, cut into sticks
20 Mint leaves
1 Cucumber, seeded and sliced into half circles

1 lb Ground pork
2 Garlic cloves crushed
1 tbsp fine sugar
2 tbsp fish sauce
2 small shallots chopped
combine all ingredients and shape into small rolls

Spicy peanut sauce
1/2 cup crunchy peanut butter
1/2 cup water
1 tbsp teriyaki sauce
1 tbsp rice vinegar
1 tbsp thai red chili pepper sauce
1 tsp shrimp paste


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Red Rice Salad

Yes I am actually submitting a recipe on my House Blog!  Renovation has finally ended, for now and I do love to cook, especially healthy lunches, dinners, desserts etc!

healthy lunch!

Here is Visnja’s (that’s me) Red Rice and Vegetables Lunch Salad

1 Cup Red Bhutanese Red Rice (available at New Seasons)

I whole eggplant, sliced into 1/2 inch rounds

4 small zucchini, split lengthwise

1 cup quartered white or brown mushrooms

1 sliced shallot

1/2 fresh jalapeno pepper, diced

1/2 red bell pepper, diced

Handful of parsley

1 tbsp mint

1/4 cup olive oil

1 tbsp cider vinegar




Cook the red rice, 1 cup in 1.5 cups water.  Roast eggplant and zucchini in convection oven for 20 minutes on 375.  Saute mushrooms with the shallot over medium heat, in a stainless steel pan with olive oil until browned.  Chop the parsley and the mint.  Dice eggplant and slice the zucchini into 1/2 inch pieces.  Toss everything together and add olive oil, vinegar and salt and pepper.

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