I love minestrone.

It tastes wonderful and it’s also easy to make. The other nice thing about minestrone is that it’s full all kinds of good veggies and beans. The recipe is also quite flexible. If you have spinach on-hand, you can add some in. You can use any kind of pasta you want, and if ... [read more]]]> I love minestrone.

It tastes wonderful and it’s also easy to make. The other nice thing about minestrone is that it’s full all kinds of good veggies and beans. The recipe is also quite flexible. If you have spinach on-hand, you can add some in. You can use any kind of pasta you want, and if you’re watching your carbs, you can decrease the amount of pasta or just not use any.

So what does minestrone have to do with Pilates and yoga? Well…nothing. But I wanted to know if y’all have ever done Yoga or Pilates, and if so, did you find that you worked a lot of muscles you didn’t ordinarily work? I ask this because I’ve found that to be the case with me.

I bought this Pilates DVD…decided to try it and see what it was all about. I kind of figured it wouldn’t be much of a workout because I work out four to five times a week already, and I feel pretty fit.

Let me tell you that I was shocked at just how challenging and difficult a Pilates work-out is (I do about a 1-hour workout.) Some of those exercises were really hard, and I felt the burn immediately. I was surprised again when my body started hurting me several hours after the work-out. My muscles really ached. The job I do is very physical, and I’m a very active person, so this really surprised me.  Just goes to show I’m not as fit as I thought.

I’m just curious if any of y’all have had a similar experience with Pilates. If so, how long did it take before you could do the work-out without your muscles aching for hours afterward? I’ve done my Pilates work-out three times now, and the third time has been my best experience. I didn’t hurt nearly as bad as the other two times. So I’m gonna keep at it for a while, and we’ll see how it goes.

As for yoga…I tried it once and never again. I don’t know how y’all do it. It hurt me me a whole lot worse than Pilates. I don’t know why it would hurt so much since I work out and am active. Maybe I’m doing it wrong? What has been your experience with yoga?

Anyway, I’m gonna do my regular workout tonight and then I’m skippin’ my Pilates workout tomorrow morning. I need a little break.

In the meantime,  here’s how I make my minestrone.

Minestrone

Inspired by: the minestrone I’ve purchased at Whole Foods and Olive Garden.  I don’t know either of their recipes, but I just tried to use similar ingredients that they use.

Ingredients:

• 1 cup dry red lentils
• 1 15 oz. can garbanzo beans
• 1 cup dry pasta (I used fusilli)
• 1 6 oz. can tomato paste
• 40 baby carrots
• 1 medium zucchini
• 5 green onions
• 1/2 medium yellow onion
• 12 garlic cloves
• 5 tbsp. olive oil
• 2 1/2 qts. water
• 1 tsp. sea salt
• 1 vegetable bouillon cube
• 1 tsp. garlic powder
• basil to taste
• oregano to taste
• black pepper to taste
• salt to taste
• Optional: freshly grated Parmesan cheese

Instructions:

Step One: Peel and slice garlic and yellow onions. Wash and finely chop carrots and green onions. Wash and slice zucchini.

Step Two: Fry garlic, onions,zucchini, carrots in 4 tbsp of olive oil.

Step Three: Cook lentils and pasta together in a large pot with about  2 1/2  quarts of water. Stir in the oil, salt, bouillon cube. Stir occasionally.

Step Four: When the pasta is cooked but still firm (al dente), reduce the heat to simmer, and then add the garbanzo beans, and tomato paste to the pasta. Do not drain the water.

Step Five: Stir in the fried vegetables, garlic powder, basil, oregano, salt, and pepper to taste. Simmer for about 15 minutes. Serve warm. Garnish with some freshly grated Parmesan cheese if you like.

I love all kinds of salads, especially when the weather warms up. I find them refreshing, love the pretty colors, and most importantly, love how delicious they are.

I also like how easy they are to make and that I don’t have to measure anything or follow a recipe. I like not knowing exactly what’s gonna ... [read more]]]> I love all kinds of salads, especially when the weather warms up. I find them refreshing, love the pretty colors, and most importantly, love how delicious they are.

I also like how easy they are to make and that I don’t have to measure anything or follow a recipe. I like not knowing exactly what’s gonna be in my salad and surprising myself when it’s all said and done.

I can just get in the kitchen, start chopping and dicing, as well as throw in a little of this and a little of that to see what I end up with. It’s fun! Are you the same way when it comes to making salads?

Anyway, here a couple of the salads I made recently. Both are quite tasty, and you can enjoy them either as a meal or they can be made to accompany a main dish.

Pasta Salad with Mango Cucumber Dressing

Instructions:

• pasta (I used tri-color fusilli)
• water
• 1 tsp. olive oil
• 1 tsp. salt
• cherry tomatoes
• 1 green onion
• feta cheese
• freshly grated Parmesan cheese
• Greek seasoning
• mango cucumber dressing (I just used some of the cold mango cucumber soup that I had leftover. Click here for the recipe.)
• salt and pepper to taste
• Optional: Add some diced cucumber and mango to the salad. I wanted to, but I didn’t have any cucumbers or mangoes in the fridge.)

Instructions:

• On high heat, boil about 3 quarts of water in a large pot.
• When the water comes to a boil, reduce the heat to medium high, and then add the pasta, 1 tsp. of salt and 1 tsp. olive oil, stirring occasionally.
• Cook the pasta until it’s tender but firm.
• Drain the water off the pasta.
• Run cold water on the pasta to chill it down, and then let the water drain off it.
• Wash the green onion and cherry tomatoes, then dice them up.
• Grate the Parmesan cheese.
• Toss together the chilled pasta, diced tomatoes and onions, Parmesan cheese, and some crumbled feta cheese.
• Stir in some mango cucumber dressing so it coats all the noodles.
• Sprinkle with Greek seasoning, and salt and pepper to taste.
• Toss, cover, and chill until ready to serve.
• Optional: Add a little more freshly grated Parmesan cheese when you’re ready to serve it.

Broccoli Salad

Inspired by: a post I saw somewhere on the web. It was a broccoli salad with cabbage, and I can’t remember what else was in it. I’ve looked and looked but can’t find it so I can link to it.

Ingredients:

• broccoli
• baby carrots
• cherry tomatoes
• olive oil
• lemon juice
• salt and pepper to taste

Instructions:

• Wash the broccoli, and then cut it up into very tiny pieces.
• Wash and dice the tomatoes.
• Chop the carrots into small pieces.
• Mix all the vegetables together, and then drizzle with olive oil and lemon juice (however much you like).
• Stir, and then add salt and pepper to taste.

Even though Spring officially arrived about a week or so ago, it continue to be quite chilly. It’s not bitterly cold by any means, but chilly enough that we’re still wearing our winter coats.

And blustery chilly days and nights means we enjoy huge pots of soup to warm us from the inside out.

Kemal ... [read more]]]> Even though Spring officially arrived about a week or so ago, it continue to be quite chilly. It’s not bitterly cold by any means, but chilly enough that we’re still wearing our winter coats.

And blustery chilly days and nights means we enjoy huge pots of soup to warm us from the inside out.

Kemal is the master of soups and stews, and the red pepper potato soup he made is perfect in every way! It’s a hearty soup filled with chunky pieces of vegetables and lots of potatoes.

It’s a spicy soup. It doesn’t set your mouth on fire, but it certainly has a kick.

Anyway, give it a try sometime and see for yourself how beautiful it is and how mellow it’ll make you feel after eating a bowl. It’s such a soothing soup it’s like soaking in a hot tub with fragrant bubbles. It’s truly that good!

Red Pepper Potato Soup

Ingredients:

• 3 red bell peppers, sliced
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 7 small potatoes, peeled and thinly sliced
• 1 green onion, diced
• 2 medium yellow onions, diced
• 2 tomatoes, diced
• 1 14.5 oz. can petite diced tomatoes
• 16 garlic cloves
• 20 baby carrots
• 1/2 cup olive oil
• 2 qts. water
• 1 cube vegetable bouillon
• 27 oz. chicken broth (you can substitute with vegetable broth if you prefer)
• 2 tsp. coriander
• 1 tbsp. paprika
• 1 tbsp. chili powder
• 1 tbsp. red pepper flakes
• salt and pepper to taste

Instructions:

• Peel and slice the potatoes.
• Peel the garlic, leaving the cloves whole.
• Fill a large pot with 2 qts. of water, and then add the bouillon cube, garlic, carrots, and potatoes to the water, cooking on medium high, stirring occasionally. You’re going to cook them until they’re soft. (Don’t drain the water.)
• While the potatoes, carrots, and garlic are cooking,
• Wash and slice the peppers.
• Then peel and dice the yellow onions.
• Wash the green onion and tomatoes, and then dice them as well.
• Set the diced tomatoes aside, and then fry all the onions and peppers uncovered on medium heat in 1/2 cup of olive oil.
• You’ll want to fry the vegetables until they’re soft and until the skins of the peppers start getting darker.
• Then add the can of petite diced tomatoes, as well as the diced fresh tomatoes.
• Stir in the coriander, paprika, chili powder, and red pepper flakes, and cook for a few minutes more.
• Cover the fried vegetables, and let them cook a little bit more (a couple of minutes) with the heat turned off.
• Add the chicken broth to the potatoes, carrots, and garlic. Don’t drain the water off the potatoes.
• Then add the fried vegetables and olive oil to the pot with the potato mixture.
• Season with salt and pepper to taste.
• Serve warm.

It was fantastic! The ginger chili sweet and spicy sauce added a wonderful flavor to the vegetables, as did the sesame oil.

While we really enjoyed ... [read more]]]>

It was fantastic! The ginger chili sweet and spicy sauce added a wonderful flavor to the vegetables, as did the sesame oil.

While we really enjoyed Napa cabbage, both of us prefer bok choy. The Napa cabbage is milder…similar to celery in a way. Bok choy seems more flavorful somehow. Even so, the stew was quite delicious.

Napa Cabbage Beef Stew

Ingredients:

• 1 1/2 lb. Napa cabbage
• 1 1/3 lb. lean chuck stew beef, cubed
• 10 small potatoes
• 3 qts. water
• 2 medium yellow onions
• 25 baby carrots
• 16 garlic cloves
• 1/4 cup sesame oil
• 2 tbsp. olive oil
• 4 oz. sweet and spicy sauce (we used The Ginger People’s sweet ginger chili sauce)
• 1 tbsp. chili powder
• salt to taste
• pepper to taste
• Optional: soy sauce

Step One:  Fry the Beef

• Heat 2 tbsp. olive oil in medium-sized pan, and when the oil gets hot, add the cubed beef.
• Season the beef with chili seasoning, stirring frequently until the outside of the beef is browned and the meat is cook to about medium (135 degrees Fahrenheit).
• Remove from heat and set aside.

Step Two:  Cook the Potatoes, Garlic, and Carrots

• Peel and wash the potatoes.
• Cut each potato into four pieces, and then put all the potatoes in a large pot.
• Peel the garlic, and then add it to the pot with the potatoes.
• Add the carrots into the pot with the garlic and potatoes
• Fill the pot with about 3 quarts of water.
• Cook uncovered on medium high until the water starts to boil, stirring occasionally.
• Then reduce the heat to medium and cook the veggies until they get soft.
• Drain the water off the vegetables when they’re done cooking.

Step Three: Fry the Napa Cabbage and Onions

• Wash the Napa cabbage, and then cut about 1/4 of an inch off the bottom, discarding that bottom part you cut off.
• Peel the yellow onions and cut them into large, chunky pieces.
• Pour 1/4 cup sesame oil into a large pan, and fry the Napa cabbage and onions uncovered on medium heat, cooking them until they’re soft and the onions are caramelized.
• Turn off the heat and set aside.

Note: If you prefer your beef to be medium well to well done, add it to the cabbage and onions and let it good a little longer.

Step Four:  Combine Everything

• Add the meat to the cabbage and onions if you didn’t do that in the previous step.
• Stir in the potato mixture and sweet and spicy sauce to the cabbage and meat mixture, making sure the water is drained off the potatoes/carrots/garlic.
• Season with salt and pepper to taste.
• Serve warm.
• Optional: Add a dash or two of soy sauce and a few chili flakes to your bowl of stew if you like. I think it adds a nice finishing touch.

This festive vegetarian dish also makes a perfect centerpiece for your table…brightening the entire room and filling it with the sweet, fragrant smell of the tropics.

It’ll lift your ... [read more]]]>

This festive vegetarian dish also makes a perfect centerpiece for your table…brightening the entire room and filling it with the sweet, fragrant smell of the tropics.

It’ll lift your spirits, and on damp, gray, overcast days like today when you’re longing for warmth and sunshine, and it’ll bring back memories of the sea, sand, and summertime.

It made me remember the last Kemal and I were at the Gulf Coast for our our best friends’ (Vanja and Vesna) wedding. This picture of us was taken by either Vanja or Vesna.

And here’s a picture of the four of us after the wedding. I think this photo was taken by Vanja’s father, Miro.

Enjoy your pineapple rice with a pina colada

while listening to some Jimmy Buffett tunes. Imagine yourself lying on the beach, perhaps in a hammock in your back yard, or maybe even enjoying a soak in a beach-side pool.

*sigh* I swear I can feel the sand between my toes right now!

This pineapple rice is perfect as a meal or it also works well as an accompaniment to chicken or rice. We’re having ours as a meal. It’s a mild dish…not too spicy. For my tastes, it needs just a little more soy sauce so I added just a little more to mine.

It was so good! And what’s nice is after we finish the rice, we can enjoy the rest of the pineapple bowl

while sipping on our pina colada. See how to make them here.

Yummmmm!!!

It sure went great with the pineapple rice!

Tropical Pineapple Rice

Adapted from: aaplemint

Chicken salads are okay. I like them, but I’ve gotten tired of them.

I prefer blackened fish salads. Basically you make a coleslaw and serve the fish on top of it.

I don’t worry too much about measuring the salad ingredients but rather just slice, dice, and sprinkle the ingredients in a big bowl.

The vinaigrette, however, I ... [read more]]]> Chicken salads are okay. I like them, but I’ve gotten tired of them.

I prefer blackened fish salads. Basically you make a coleslaw and serve the fish on top of it.

I don’t worry too much about measuring the salad ingredients but rather just slice, dice, and sprinkle the ingredients in a big bowl.

The vinaigrette, however, I do measure because I don’t like too much vinegar. But as far as the vegetables, nuts, and fruits, use however much you want and whatever you have on-hand.

If you don’t like the dressing I used, then change it up. Use some orange juice to make an orange vinaigrette. And then you can swap out the apples for some fresh orange slices.

If you’re not into fruit and nuts in your coleslaw, leave it out and make a more traditional slaw/cabbage salad.

However you make your blackened fish salad, I’m sure you’ll find it a refreshing change from the usual chicken salads. Give it a try and see for yourself.

Blackened Fish Salad with Fruit and Walnuts and Raspberry-Lime Vinaigrette

Ingredients:

• shredded cabbage
• shredded baby carrots
• 2 green onions, sliced
• 1 apple, peeled and finely chopped
• 1 apple, unpeeled and sliced
• 1/3 cup walnuts, finely chopped
• poppy seeds
• dried cranberries
• dried blueberries
• dried cherries
• 3 tbsp. lime juice
• 5 tbsp. olive oil
• 1 tbsp. raspberry vinegar
• salt and pepper to taste
• fresh fish (we used catfish, but you can use any kind you like)
• blackening seasoning (make your own or buy some a mix. We used a tequila lime blackening mix that we bought in Whole Foods.)

Step One:  Bake the Fish

• Preheat the oven to 400 degrees Fahrenheit.
• Grease your baking pan with about 2 tbsp. olive oil.
• Sprinkle blackening seasoning on the fish.
• Place the fish blackened side up on the baking pan.
• Bake uncovered until the fish is done on the inside (150 degrees Fahrenheit).

Step Two:  Make the Salad

• Wash the vegetables.
• Shred the cabbage and carrots, and then add it to a large salad bowl.
• Finely chop the walnuts (or you can crush them if you prefer), adding them to the salad bowl when you’re done.
• Slice two green onions, and add that to the salad bowl.
• Peel, core, and finely chop 1 apple, and it to the salad bowl.
• Sprinkle some poppy seeds dried fruit into the salad (I used dried cranberries, dried blueberries, and dried cherries).
• Drizzle with 1 tbsp. of lime juice and stir well.
• Refrigerate until the fish is done.

Step Three: Make the Vinaigrette

• Mix together 3 tbsp. olive oil, 1 tbsp. raspberry vinegar, and 1 tbsp. lime juice.
• Stir well.
• Refrigerate until needed.

Step Four:  Assemble the Salad

• Stir the vinaigrette, and then drizzle it over the salad, stirring well so the fruits and vegetables are coated evenly.
• Mix in a little salt and pepper (however much you like).
• Place the salad on a large serving dish and/or plate.
• Core and slice 1 apple (Don’t peel it.)
• Place 1 tbsp. of lime juice into a small bowl.
• Dip each slice of apple into the lime juice, making sure both sides are coated with juice.
• Place the apple slices around the outside of the salad, and then sprinkle the apples with some salt.
• Place the cooked, blackened fish on top of the salad.
• Serve immediately.

That’s what I did today.

These lettuce wraps are…

Cute. Delicious. Healthy.

Colorful. Delightful. Wholesome.

They taste fantastic, and they’ll pick you up and give you energy without making your blood sugar crash later.

This ... [read more]]]>

That’s what I did today.

These lettuce wraps are…

Cute. Delicious. Healthy.

Colorful. Delightful. Wholesome.

They taste fantastic, and they’ll pick you up and give you energy without making your blood sugar crash later.

This recipe is also very versatile. You can use fresh berries instead of dried. You can use bell peppers or tomatoes instead of Peppadews. And if you don’t like lime juice as a dressing, use anything else instead.

Have fun! Make some lettuce wraps and get picked up!

Lettuce Wraps with Quinoa, Fruit and Veggie Salad

Ingredients:

• 6 Bibb lettuce leaves
• 2 tbsp. red quinoa
• 1/2 qt. water
• 1 tsp. olive oil
• 1/3 cup carrots, shredded
• 1/3 cup Peppadew sweet piquante peppers, diced
• 1 small apple, shredded
• 1/8 cup fresh peas (from snow pea pods)
• 1 tbsp. lime juice
• 1 tbsp. dried blueberries
• 1 bunch green onions/scallions

Step One:  Make the Quinoa

• Bring 1/2 qt. of water to a boil on high heat in a small pot.
• Add the quinoa and olive oil.
• Reduce the heat to medium high, and cook the quinoa, stirring occasionally, until it becomes soft but firm.
• Drain the water off the quinoa, and then rinse it with cold water.
• Place the cooked quinoa in a medium sized bowl and set aside.

Step Two:  Make the Quinoa Fruit and Veggie Salad

• Wash and shred the carrots and apple. Add them to the bowl with the quinoa.
• Remove the peas from the pods and then add them to the bowl with quinoa.
• Dice the Peppadew peppers, and then add them to the bowl with the quinoa.
• Stir in the blueberries and lime juice, mixing it into the quinoa salad.

Step Three:  Assembling the Lettuce Wraps

• Remove the leaves from the head of Bibb lettuce.
• Wash them and pat them dry with a paper towel.
• Place 2 tbsp. of the quinoa fruit and veggie salad onto each of the lettuce leaves, making sure not to put the salad mixture on the edges of the leaves.
• Wash the green onions/scallions, and then cut the green part of the onions off the bunch, making sure you cut them so they’re long enough to tie your wraps.

Note: The idea to make lettuce wraps and to tie the wraps with scallions came from a magazine I picked up at the grocery store. The magazine is called “Chinese Favorites,” and it’s Vol. 8, No. 22, February 8, 2011 issue of Favorite Brand Name Recipes. The publisher is 2010 Publications International, Ltd. The recipe was on page 4 (Asian Lettuce Wraps). While the ingredients I used are totally different, I just want to give credit to where I got the idea to make a lettuce wrap with my salad.

• Use the green part of the scallions to tie your wraps. To do so, just place the scallion under the wrap and then tie it into a knot. Here’s a picture that will show you how I did mine.

• Place the lettuce wraps on a plate or serving dish and enjoy.

I’m making bread (lepinje) and dessert (homemade halva, bourbon balls, and Turkish delight.)

Kemal’s making dinner. On his menu is his famous chicken fingers, garlic mashed potatoes, roasted red peppers, and bok choy stew.  Here’s ... [read more]]]>

I’m making bread (lepinje) and dessert (homemade halva, bourbon balls, and Turkish delight.)

Kemal’s making dinner. On his menu is his famous chicken fingers, garlic mashed potatoes, roasted red peppers, and bok choy stew.  Here’s a picture of it:

I couldn’t resist having some of the stew with our dinner this evening, and I have to tell you how wonderful it is! It’s so good I could eat this every day! You can enjoy as a side item to accompany a meat dish, but it also is a great meal in and of itself! Give it a try! You’ll love it!!

Bok Choy Stew

Ingredients:

• 1 1/2 lb. baby bok choy
• 6 medium potatoes
• 1 bunch green onions
• 2 medium yellow onions
• 25 baby carrots
• 16 garlic cloves
• 1/4 cup olive oil
• 1/4 cup chili garlic sauce

Instructions:

• Peel and wash the potatoes.
• Cut each potato into four pieces, and then put all the potatoes in a large pot.
• Peel the garlic, and then add it to the pot with the potatoes.
• Add the carrots into the pot with the garlic and potatoes
• Fill the pot with about 3 quarts of water.
• Cook uncovered on medium high until the water starts to boil, stirring occasionally.
• Then reduce the heat to medium and cook the veggies until they get soft.
• Drain the water off the vegetables when they’re done cooking.
• While the potatoes, garlic, and carrots are cooking, wash the bok choy and then cut about 1/4 of an inch off the bottom, discarding that bottom part you cut off.
• Wash the green onion, and then cut it into fairly big pieces.
• Peel the yellow onions and cut them into large, chunky pieces.
• Pour 1/4 cup olive oil into a large pan, and fry the bok choy and all the onions uncovered on medium heat, cooking them until they’re soft and the onions are caramelized.
• Combine the bok choy, onions, and olive oil with the potato mixture, making sure the water is drained off the potatoes/carrots/garlic.
• Stir in the chili garlic sauce.
• Serve warm.
• Optional: Garnish with a little soy sauce if you like.

His taste buds changed as he got older, and he started enjoying many different kinds of veggies. But to this ... [read more]]]>

His taste buds changed as he got older, and he started enjoying many different kinds of veggies. But to this day, he still loves his mashed potatoes the way his Mom made them for him as a young child.

And since he started making them for me like that…well…I’m hooked too!

Give it a try yourself and see for yourself just how creamy and full of flavor these potatoes are compared to plain mashed potatoes. The recipe is flexible, and there’s no need to measure anything. We never do.

Just go by your tastes and by much potatoes you want to make.

If you want a big bowl of mashed potatoes you’re, of course, gonna need to peel a lot of potatoes. If you don’t want too much garlic or carrots, then don’t chop up too much. If you want more flavor, then use a lot of garlic and carrots.

As for butter, put in however much you like. It the same with the milk. Just pour a little at a time until your potatoes have the consistency you like. If you want sour cream in your potatoes…just stir some in…doesn’t really matter how much.

In general, the more butter, garlic, carrots, and sour cream you use, the richer (and tastier) your potatoes will be.

Kemal’s Creamy Garlic Mashed Potatoes

Ingredients:

• potatoes, peeled (You can use instant mashed potato flakes instead of potatoes if you prefer. The instructions for making them with instant flakes is below the instructions for making them with real potatoes.)
• milk
• baby carrots, shredded or finely chopped
• garlic, finely chopped
• butter, salted
• water
• salt to taste
• parsley to taste
• Optional: sour cream

Instructions for Making the Mashed Potatoes with Real Potatoes:

• Peel the potatoes, wash them, and then cut them in half. Then cut each potato half in four pieces.
• Put the potatoes in a large pot with a lot of water (3 to 4 quarts) and cook uncovered on high heat until the water starts to boil.
• Reduce the heat to medium and continue cooking, stirring occasionally, until the potatoes are soft and tender.
• While the potatoes are cooking, shred or finely chop some baby carrots.
• Peel the garlic and then chop it finely.
• Put the garlic and carrots in a small pot and then cover it with about a cup of water.
• Cook uncovered on high heat until the water starts to boil.
• Then reduce the heat to medium and continue cooking until the carrots and garlic become soft.
• Drain the water off the potatoes when they’re done and then mash them with a potato masher.
• Put the potatoes in a large stainless steel or glass bowl, and then add the potatoes and carrots (along with the water that’s in the pot with the potatoes and carrots).
• Add some butter. If you want, you can also add some sour cream (it’s really good in the potatoes). Then add some milk.
• Use your electric beaters to mix all the ingredients together until it becomes creamy.
• Add more milk if it’s too dry.
• Mix in salt, pepper, and parsley to taste.
• If your mashed potatoes aren’t warm enough after they’re done, put them in a pot and warm them up on low heat, stirring constantly.

Instructions for Making the Mashed Potatoes with Instant Mashed Potato Flakes:

• Shred or finely chop some baby carrots.
• Peel the garlic and then chop it finely.
• Put the garlic and carrots in a small pot and then cover it with about a cup of water.
• Cook uncovered on high heat until the water starts to boil.
• Then reduce the heat to medium and continue cooking until the carrots and garlic become soft.
• Pour some milk (start with 1/2 cup) into the carrots and garlic. Don’t drain the water.
• Then add some butter to the mixture. If you want sour cream in your potatoes, add some of that too.
• Stir constantly for a few minutes until the milk becomes warm and the butter melts.
• Then reduce the heat to low and add the mashed potato flakes, stirring constantly.
• If the potatoes are too thick, add more milk a little at a time, stirring constantly until your mashed potatoes are creamy and are at the consistency you want them.
• Stir in salt, pepper, and parsley to taste.

Every now and then we get in the mood for some lamb, and today was one of those days. Whenever we eat lamb, however, we always eat a small amount because it’s so rich and strong in flavor.

The meal we made tonight was out-of-this-world incredible!

And the rosemary wheat bread that I made to accompany it ... [read more]]]> Every now and then we get in the mood for some lamb, and today was one of those days. Whenever we eat lamb, however, we always eat a small amount because it’s so rich and strong in flavor.

The meal we made tonight was out-of-this-world incredible!

And the rosemary wheat bread that I made to accompany it was perfect for sopping up the juices. I didn’t take a picture of the bread, but I used the rosemary sesame seed roll recipe except I left out the sesame seeds.

For dessert, we had raspberry and vanilla cream pudding. Yummm!

Sorry…it’s not homemade, but it’s still creamy and delcious! It’s from a prepared mix (Dr. Oetker’s raspberry pudding). The vanilla cream layer is a combination of whipping cream and Dr. Oetker’s vanilla pudding.

Anyway, it was wonderful meal…from start to finish…and if you’re ever in the mood for lamb, I strongly urge you to try this recipe. It’s awesome-blossom!!

Rosemary Pesto Lamb Rack with Roasted Vegetables

Recipe Adapted from: Bon Apetit on epicurious.com

Here’s a picture of the pesto when it was done: