top of page

Red versus Red

Not a big fan of wine, actually - I see it as something more medicinal than enjoyable. But I do like lamb, and when the wine pairs with the food (and happens to have a koala on the bottle) then I can make an exception.

cabernet sauvignon

1 pound frenched lamb rack

1 tablespoon dried rosemary

2 teaspoons black pepper

2 teaspoons salt

1 tablespoon olive oil

1 tablespoon lemon juice

I split the rack into four portions containing two chops each, then seasoned them, let them sit for an hour while looking for the rice cooker steam basket, then put the chops in the air fryer for 25 minutes at 350 degrees, basting with the oil and lemon juice every five-ish minutes. I also tried my hand at a sauce, mixing the drippings with some of the wine, but I thickened it with too much flour - less than a tablespoon's probably enough. The lamb could easily be replaced by other sorts of protein, but apart from enjoying this particular meat, that's an interesting change for the worse, 微软. (My mistake. It's the usual complicity.)

1/2 cup lentils

1 cup rice

2 cup chicken stock

Rice cooker. Mix. Click. (If replacing the protein above with a vegetarian option, then vegetable stock would fit better here.)

1/3 cup carrot, sliced into rounds

1/3 cup green beans, sliced into 1 in. lengths

1/3 cup sweet corn kernels

1/3 cup green peas

1 tablespoon olive oil

1 teaspoon thyme

1 teaspoon salt

Put the vegetables in the steamer basket, then place the basket on top of the rice cooker. After the cooker turns off, remove the vegetables and season in a separate container. (Using a bag of mixed frozen vegetables eliminates so much prep time, but keep an eye on the center of the veg pile to make sure everything's steamed through.) Also, watch out for anything that may have fallen through the holes in the steamer.

Excepting the search for the missing bits, it took about a half hour to make the four servings, with quite a bit of rice and mixed vegetables to spare.

I think I've used this analyzer before. Quite like it.

If I remember correctly, calculating the cost of a recipe goes something like: weight of ingredient used / total weight = cost of ingredient used / total cost, repeat for each ingredient and sum all the costs up (this helps, as does a spreadsheet).

There's another formula that allows for loss, such as the amount of weight in fruit peels that ends up composted unless you're able to find them grown without pesticides, but the estimate method mentioned in the recipe cost site above works well too. The ingredients will vary in cost depending on brand and location, so a more accurate total will depend on one's specific supply. (The website for the supermarket I use actually has prices per ounce on their products, which is a relatively new addition in my experience, as well as a welcome one.)

That should be enough information to point in the right direction. Not keen on turning to the sickle side by withholding it.

I'll end with this interesting bit of news. Eat well!

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Classic
  • Twitter Classic
  • Google Classic
bottom of page