I'll share my recipe, if you'll share yours, May 28, 2011

12 years ago

Lamb with Leeks 'n' Artichokes and Lemon Rice

By: Rachael Ray

4 Servings

Ingredients:

2 cups chicken broth

Grated zest of 1 lemon

3 tablespoons unsalted butter

1 cup long-grain rice

2 tablespoons fresh thyme leaves, finely chopped

Flat-leaf parsley, finely chopped (a couple of generous handfuls)

2 tablespoons extra-virgin olive oil (EVOO)

8 thin, lean lamb rib chops (about 1-1/4 pounds), meat pounded 1/2 inch thick

Salt and freshly ground pepper

2 medium leeks�white and tender green parts split lengthwise, then thinly sliced crosswise and cleaned

One 14-ounce can quartered artichoke hearts in water, drained

1/2 cup dry white wine (eyeball it)

Directions:

In a medium saucepan, bring the chicken broth to a simmer with the lemon zest and 1 tablespoon butter. Reduce the heat to low, add the rice, cover and cook until the broth is absorbed, about 18 minutes. Fluff the rice with a fork and stir in the thyme and half the parsley.

In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the lamb chops with salt and pepper. Sear for 2 to 3 minutes on each side for medium doneness. Transfer the chops to a plate and cover to keep warm.

Reduce the heat to medium and add the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the leeks and cook until wilted, about 5 minutes. Add the artichokes and cook until heated through, about 1 minute. Add the wine to the skillet and deglaze the pan, scraping up all the browned bits. Boil the mixture for 2 minutes. Add the remaining 2 tablespoons butter to the pan, turn off the heat and toss well. Season the vegetables to taste with salt and pepper.

Serve the lamb chops alongside the rice. Top with the vegetables and sprinkle all over with the remaining parsley.

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Comments (2)

Jasdip
12 years ago
last modified: 9 years ago
Not a recipe today, but a guideline on converting regular recipes to crockpot.

HOW TO ADAPT REGULAR RECIPES TO CROCKPOT COOKING

In most cases, all ingredients can go into your Crock Pot in the beginning and cook all day. Many preparatory steps are unnecessary when using the crock pot. A few hints:

- Allow sufficient cooking time

- Cook with cover on

- Remember liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less.

- It's "one step" cooking: many steps in the recipe may be deleted. Simply add ingredients to the crock-pot at one time and cook 8 to 12 hours (add any liquid last).

- Vegetables do not overcook as they do when boiled in your oven or in your range. Therefore, everything can go into your crock-pot at one time. Exception: milk, sour cream or cream should be added during the last hour.
Time Guide:

If recipe says 15 to 30 minutes, cook in crockpot 1 1/2 to 2 hours on HIGH, or 4 to 6 hours on LOW

If the recipe says 35 to 45 minutes, cook in crockpot 3 to 4 hours on HIGH, or 6 to 10 hours on LOW

If the recipe says 50 minutes to 3 hours, cook in crockpot 4 to 6 hours on HIGH, or 8 to 18 hours on LOW

Most uncooked meat and vegetable combinations will require at least 8 hours on low.

Liquids:

Use less in slow cooking -- usually about half the recommended amount. One cup liquid is enough for any recipes unless it contains rice or pasta.

Herbs and Spices:

Leaf or whole herbs and spices are preferred, but their flavor power may increase -- use half recommended amount. If you use ground herbs and spices, add during the last hour of cooking.

Beans:

Dried beans, especially red kidney beans, should be boiled before adding to a recipe.

Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard water after boiling.

Beans must be softened completely before combining with sugar and/or acid foods (sugar and acid have a hardening affect on beans and will prevent softening).
After boiling beans 10 min., reduce heat, cover and allow to simmer 1-1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

Sauteing vegetables:

Generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only exception is eggplant, which should be parboiled or sauteed, due to strong flavor.

Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible and place in bottom of crock-pot with meat on top.

Pasta and rice:

If recipes calls for cooking noodles, macaroni, etc. Cook before adding to crock-pot. Don't overcook - just till slightly tender.

If cooked rice is called for, stir in with other ingredients. Add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best cooking results in all-day cooking.

Milk:
Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk etc. and can cook for extended times.

Soups:
Some soup recipes call for 2 to 3 quarts of water. Add soup ingredients to crock-pot then add water only to cover.

If thinner soup is desired, add more liquid at serving time.

If milk-based recipes have no other liquid for initial cooking, add 1 to 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.
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patti43
12 years ago
last modified: 9 years ago
Thanks for the crockpot conversion instructions. I loves me crockpot!

These are easy-peasy!

BACON CHEESE BISCUITS (Picky Palate)

2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick ( I used 1 cup of shredded Mozzarella)
1 cup cooked, crumbled bacon
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Brush a 9" cast iron skillet with melted butter. Unroll biscuits from a can and place into the bottom of skillet. Top with shredded mozzarella cheese, crumbled bacon and the shredded cheddar cheese. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm. Top with sour cream if you�d like.
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I'll share my recipe, if you'll share yours, May 28, 2011

Comments (2)

Jasdip

patti43

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