intomybrain

Mushroom Couscous
Serves 4

INGREDIENTS
* 1 cup chicken/vegetable/beef stock (or 1 cup water, and 1 bullion cup)
* 1 cup couscous
* 1 tablespoon extra virgin olive oil
* 1 tablespoon lemon juice
* pepper, to taste
* white wine vinegar

* 1 tablespoon extra virgin olive oil
* 3/4 cup mushrooms, sliced
* dash of garlic powder
* salt and pepper to taste

DIRECTIONS
1. In a medium sized saucepan:
If using stock, bring to a boil.
If using water+bullion, bring water to a boil and add bullion cube. Crush and stir till dissolved, and bring to boil again.
2. Add couscous, stir quickly, cover and remove from heat. Let sit for 3-5 minutes (do not disrupt the couscous!).
3. Fluff with a fork. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, pepper and a drizzle of white wine vinegar. Stir, and set aside.
4. In a small skillet, heat 1 tablespoon of olive oil. Add sliced mushrooms to the pan and sprinkle a dash of garlic powder and the pepper to taste. Saute until heated through and tender.
5. Add sauteed mushrooms to couscous and stir.

Tonight’s dinner was too good not to post.

Sauteed Asparagus
Serves 2 – ish

INGREDIENTS
* 1 bundle asparagus
* 2 tablespoons extra virgin olive oil
* 2 cloves garlic, minced
* salt and pepper, to taste

DIRECTIONS
1. Heat olive oil on medium heat in a skillet large enough to hold all of the asparagus.
2. Crush the garlic cloves and peel off skin. Rip apart garlic into chunks and lightly saute in skillet on low – medium heat for one minute.
3. Add asparagus. Saute until tender (or desired doneness). I do not like overcooked, mushy asparagus. So I turn off the heat as soon as they start feeling tender and are slightly browned.

Tonight’s dinner was too good not to post.

Roasted Rack of Lamb
Recipe adapted from All Recipes

Serves 2 (Assuming you’re having a side and not only eating a rack of lamb…)

INGREDIENTS
* 1/3 – 1/2 cup bread crumbs
* 3 cloves garlic, minced
* 2 sprigs chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 1 (7 or 8 bone) rack of lamb, trimmed
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon stone ground mustard

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1.5 minutes on both sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. (Use a spoon to help cover the whole rack). Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 16-18 minutes, depending on the degree of doneness you want. I have found 17 minutes is the perfect time for my oven. The lamb comes out a perfect medium. Let it rest for 5 to 7 minutes, loosely covered, before carving in half (between ribs).