Posted in food, Recipes, tagged easter, garlic, lamb, mint, potatoes on April 13, 2020| Leave a Comment »
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!
Posted in Recipes, tagged asian, cups, lettuce, mint, pork on January 26, 2013| Leave a Comment »
I love asian beef in lettuce cups, hard to find in restaurants so I made it myself the other night
Veggies
Boston lettuce
2 Carrots, cut into sticks
20 Mint leaves
1 Cucumber, seeded and sliced into half circles
Meat
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
SRI RACHA!
Posted in Recipes, tagged herbs, lunch, mint, parsley, red, rice, salad on May 3, 2010| Leave a Comment »
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
pepper
salt
Method:
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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