lamb chops with raspberry sauce

Ingredients

• Servings: 4
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless lamb loin chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white vinegar
• 4 sprigs fresh thyme (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
• melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
• in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool a serving plate, and top with lamb chops. garnish with sprigs of thyme.

pan-seared t-bone for two with rosemary mustard sauce

Ingredients

• Servings: 1
• 1 (14 ounce) t-bone steak
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1/4 cup red
• 2 teaspoons all-purpose flour
• 3/4 cup reduced-sodium beef broth
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon coarse-grained dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• season the steak with salt and pepper to taste. heat the olive oil in a skillet over medium-high heat. cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove the steak from the pan, and tent loosely with foil to keep warm.
• wipe the oil from the skillet, and pour in the red ; simmer until reduced by half. whisk the flour into the beef broth, then stir into the simmering red along with the rosemary and dijon mustard. return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. keep warm over low heat.
• cut the meat from the bone, then slice into 1/3-inch thick pieces. serve with the rosemary sauce.

Rempel Family Meatloaf

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1/2 cup crushed buttery round crackers
• 3/4 cup shredded cheddar cheese
• 1 (1 ounce) package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons steak sauce

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir the ground beef, crushed crackers, cheddar cheese, and onion soup mix in a large bowl until well combined. whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. press into a 9x5 inch loaf pan.
• bake in preheated oven until the meatloaf reaches 160 degrees f (71 degrees c) and is no longer pink in the center, 45 to 60 minutes.

thai beef

Ingredients

• Servings: 6
• 2 tablespoons coriander seeds, coarsely cracked
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup soy sauce
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 pinch ground ginger
• 1 1/2 pounds flank steak

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 40 mins


• place flank steak in the freezer for 20 minutes.
• whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
• lay steak slices in a single layer on the rack of the prepared broiler pan.
• cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Grilled Portobellos Sauteed In

Ingredients

• Servings: 4
• 4 portobello mushroom caps
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1 cup white

Recipe

• preheat grill for high heat.
• place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
• meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
• remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.

Poached Tuna Steaks

Ingredients

• Servings: 2
• 1 1/2 cups water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cayenne pepper
• salt and pepper to taste
• 2 (4 ounce) albacore tuna steaks
• 3 kumquats - rinsed, seeded and sliced
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium saucepan over medium heat, mix water, lemon juice, and cayenne pepper. season with salt and pepper. bring to a gentle boil.
• place tuna steaks into the mixture, and sprinkle with kumquats and cilantro. cook 15 minutes, until fish is easily flaked with a fork.

Salvadoran Salsa (chimol)

Ingredients

• Servings: 8
• 2 radishes, finely chopped
• 1 bunch cilantro, chopped
• 3 medium tomatoes, finely chopped
• 1 small onion, finely chopped
• 2 pinches salt, or to taste
• 1 teaspoon red pepper flakes (optional)
• 1 lemon, juiced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. stir in lemon juice. let stand for 15 minutes before serving to blend the flavors.