Foodcrush....... that's what I get for reading a little article in Food Arts magazine about the new age of "blogging". Your very own digital soap-box to stand on in a virtual world. Blogs can be about anything, but they should always be about something. In the past year, I have not "blogged" as much as I planned to, yet the recipes, photos and commentary that is on Foodcrush is as much about quality, as it is quantity. I hope you have enjoyed the content thus far. I will continue to make Foodcrush a place where you can peruse the latest recipe, get a dinner idea, research similar websites, and most of all, find inspiration and discover your own "crush" whatever it may be.Bon AppetitLisa Marie
Sept 16, 2008
A busy summer, a bountiful garden, (tomatoes anyone?) and my husband Mike has finally laid aside his golf clubs for a little while. I don't think I've ever bemoaned the fact that I am a golf "widow" during Spring and Summer, while my husband chases golf tournaments around the state. So, with all my free time in the summer, I work at the Saturday market in Grants Pass, and spend Sundays catching up on housework and reminding our two dogs that I still love them.(I think I'm a bad dog mommy, but they seem to love me anyway)Surprisingly, Mike has decided to become more involved in the planning of weekday dinners and "Perhaps I (Lisa) could cook more on the weeknights?", he gently pushes. I have to admit he does a LOT of weeknight cooking, and I deeply appreciate it. So this particular Sunday morning was dedicated to inventory and a meal plan. I have to admit, it was pretty funny, if you could only see us with our heads buried deep in chest freezer in the garage, "One large ham", I shout,"Four chicken thighs", "Why do we have frozen BBQ sauce?" Quite the ordeal!What we did accomplish was a pretty good weeknight plan of dinners, using on hand staples, then a quick trip to the grocery store for the perishables.We both work 50 hour per week jobs and arrive home each night tired and hungry, as I imagine we are not alone in this, I thought you might enjoy the recipes from this week's "meal plan". Bon Appetit!
Fresh Cucumber Salad3 medium sized cucumbers (green, lemon, or English)1/4 cup White Balsamic Vinegar (or unseasoned Rice Wine Vinegar)1/4 cup Lemon or Orange infused Olive Oil 1 tsp sugar1 tblsp fresh lemon juice1 tsp sea saltFreshly ground black pepperPeel cucumbers if needed. If they are organic or from your own garden, wash, but don't peel.Slice into rounds or wedges and set aside. In a medium sized bowl, whisk together vinegar, oil, sugar, and lemon juice. Add sliced cucumbers and mix to combine. Salt and pepper to taste. Serve at room temperature within two hours or refrigerate.
Sauteed Summer Squash w/ Roasted GarlicRoast garlic by slicing off a small portion of the top of the bulb. Place bulb onto a sheet of foil large enough to be wrapped around the bulb, drizzle with olive oil, gather up the foil, leaving a small opening at the top for steam to escape. Roast in the oven (or toaster oven) for about 30 minutes or until soft when pierced with a sharp thin knife or skewer. You can roast the garlic ahead of time, squeeze roasted garlic into a small container and refrigerate. 2 medium sized summer squash (Zucchini, Zephyr or Yellow)2 tblsp butterSea Salt Freshly ground pepper 1/2 tsp Celery seedSlice squash into evenly sized pieces. Heat a large saute pan over medium high heat, add butter and squash all at once, then add 2 cloves of roasted garlic and celery seed. Saute until squash begins to soften and becomes a lightly golden brown, about 7-10 minutes.Salt and pepper to taste.
Leg of Lamb Roast over Brown Rice (all day slow cooker recipe)Lamb Roast1 -3lb bone-in, leg of lamb roast4 cups water, broth or stock3 tblsp flour2 tsp sea salt 1 tsp freshly ground black pepperI tsp ground cumin 1 tsp chile powder1/2 tsp cayenne pepper1 bay leaf2 cloves garlic- minced1 small sweet onion diced1 15 oz can Muir Glen Fire roasted tomatoes2 tblsp red wine vinegarSea saltFreshly ground pepperTurn slow cooker to low heat. Blend flour into water, whisk in salt, pepper, and spices. Place lamb roast in slow cooker and pour water mixture over the top, add garlic, onion and bay leaf. Cover and let roast for 7-8 hours. When ready, turn off slow cooker. Leaving lamb roast in slow cooker, carefully pour the cooking liquid into a deep sided saute pan, add tomatoes and vinegar. Over medium-high heat reduce cooking liquid, tomatoes and vinegar mixture by half. Salt & pepper to taste. Add lamb roast meat, it will be so tender, it will fall off of the bone. Serve over brown rice.Brown Rice1 cup brown rice (Lundberg short grain is my favorite)2 cups chicken stock or broth 1 tsp saltBring all ingredients to a boil in a heavy 3 quart sauce pan, lower heat to simmer, cover and cook for 40-50 minutes or until all liquid is absorbed.
