Lamb Chops with Fresh Herbs, Sous Vide

Sous vide is easiest way to cook lamb chop to perfection. These lamb chops are packed with lovely fresh herbs flavors.

If you care for a perfectly cooked lamb chops you have to try this recipe…it is so simple…just gather fresh herbs, salt, pepper and here you have a tender, tasty and juicy lamb chops on the table. Last year I had planted lots of vegetables on the roof top and balcony, this year I decided to go with herbs, all kind of them…it is so nice when cooking and when in need get a pair of scissors and choose the best herbs from your garden to match your dish.

This recipe uses the sous vide cylinder, so the temperature can be controlled all the way through the cooking process. Mine gadget is from Anova and you can find it HERE. I must confess that I am “crazy” for kitchen gadget, but this one is one of my favorite, one of the best investments I have made in terms of gadget.

This recipe as I mention above is super simple and it was mainly based on the recipe found here with some minor changes.

Ingredients:

  • 4 bone-in loin lamb chops, approximately 1 ½ in each
  • 2-3 garlic cloves, thinly sliced
  • 4 small sprigs fresh thyme
  • 4 small sprigs fresh oregano
  • 1 tablespoon olive oil
  • Fresh ground black pepper and sea salt to taste

Method:

When ready to cook, preheat water oven to 59C°.

Place the lamb chops into a 1 gallon freezer quality plastic bag. Gently place the garlic, salt and pepper, herbs and olive oil on top of the lamb chops.

To create a vacuum in the bag, carefully place the bag with lamb chops into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 1 to 1 ½ hour. Once the cooking time is off, remove the lamb chops.

Sear both sides in a hot cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme or oregano. Serve hot.

Would you like to try?

If you enjoy this sous vide method of cooking lamb, you might like to take a look at the following sous vide recipe such as Lemon Thyme Sous Vide Chicken or Sous Vide Perfect Steak.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful day!




Esfiha – Baked Meat Pie

This is a very popular snack found in Brazil, it is mainly another version of our “hamburger” the ground meat baked wrapped in a bread dough.

Sorry for being away…this couple of weeks so much has happened in my life…one of my very good friends has stopped all the treatments for cancer, therefore she is under palliative and hospice care, with the support of my husband I flew with her out of state to help and spend some time with her along with her family. During the time I was with her, we talked and talked, we laughed and cried, we remembered facts in the past, places we went together, we teased each other…and we comforted each other…it was so hard to say goodbye when was time for me to come home, but she was always very gracious and comforting, telling me that she was okay and that I could leave and not to worry about her. It was an experience that I have never imagined going through…it was a life lesson, being able to face death openly and accept that we all one day will have to come across with. As for now, we still communicate by text and phone, and I am so thankful that she is in such a good spirit, very peaceful, serene and enjoying every day.

I hope I did not spoil your day by sharing this event…now the bright side of my post…a recipe for esfiha, which are simply meat pies. Esfiha are very popular in Brazil. These meat pies are of Middle East origin and they are found everywhere, a very common street food. They can be open-faced, like pizza and topped with cheese, lamb, beef or vegetables.

What I have here is a closed one, and for the dough I used an Asian inspired recipe, therefore the bread dough is super soft and cottony as compared to the recipe that I originally posted HERE…no more ”talk” and let’s head for the recipe. By the way, these meat pies are so tasty and juicy, they can be frozen, and are great as an appetizer or as a main dish served with a side salad. One more thing…they are usually served with hot sauce or wedge of lime/lemon.

Ingredients:

Dough, from HERE

Meat Filling
1 lb 85% fat ground beef
2 tomatoes, seed removed and chopped
1 medium onion, chopped
¼ teaspoon ground all spice
½ cup fresh parsley, finely chopped
1 tablespoon olive oil
Salt and pepper to taste

Egg Wash
1 egg
½ tablespoon water

Method:

In a large mixing bowl combine the ground meat and all the other ingredients, mixing them together. Set aside in the refrigerator for approximately 2 hours. Remove the excess of liquid. Mix again gently and it is ready for the assembly.

Assembly:

After the first rise, divide the bread dough into small balls, approximately 45 to 50 g each. Roll into small circle of about 12 cm or 5 inch in diameter.
Place in the middle of the circle approximately 2 tablespoons of the meat mixture.
Fold the circle into thirds, forming a triangle shape pie. Seat the ends and place them on a cookie sheet lined with a silicone mate or parchment paper.

Preheat oven to 350F.

Cover the pies and let them rise for approximately 30 minutes or until the pies double of its original size.

Gently brush the top of the pies with the egg wash.

Bake the pies in the preheated oven for 25 minutes, or until the top is golden brown. Please note that some of the filling might “leak” and it should be bubbling.

Remove from the tray and let it cool on a wire rack. Serve warm with hot sauce and/or lemon/lime wedge.

If you enjoy this Asian inspired Brazilian recipe, you might want to check for an Asian version of “hamburger”, Chinese Pan fried Beef Bun recipe.

 

Did you know that esfiha is also called sfiha in Arabic? It means meat with dough. In Brazil, esfiha is very popular due to the presence of a large Arab population.

Thank you for stopping by Color Your Recipes…have a colorful week!




Beef, Celery and Carrot Stir-Fry

This is a very simple and healthy Asian inspired beef stir fry with just a few ingredients…celery and carrot. Great served with a bowl of rice

This is another Asian inspired simple recipe which involves just a handful of ingredients…and I bet you that you have them all in your kitchen. This stir-fry beef is delicious served over a steamy bowl of rice and great for next day lunch or dinner, therefore don’t be reluctant to make it even by doubling the recipe.

In one bite you will have the combination of flavorful beef with the slightly crunchy celery and carrot…so good!

Ingredients:

  • ½ lb finely sliced beef, I used shabu shabu boneless ribeye
  • 2 or 3 garlic cloves, finely chopped
  • ½ onion sliced
  • 1-2 scallion, chopped
  • 3-4 stalks celery, cut diagonally
  • 2-3 medium carrots, I used regular and white
  • ½ tablespoon olive oil
  • 1 tablespoon San-J organic reduced sodium soy sauce or any of your preference
  • ½ tablespoon corn starch
  • Salt and pepper to taste

Method:

In a medium bowl place the beef, garlic, soy sauce, salt and pepper, mix gently. Add corn starch and make sure that the beef is lightly coated with it.

In a fry pan or wok, add the olive oil and sauté the beef until all cooked and slightly brown. Remove from the pan and set aside.

On the same pan sauté onion and scallion for a minute or so. Add the carrots and then the celery. Cook until desired texture, a couple of minutes by stirring evenly.

Add the beef back to the pan and mix together with the vegetables.

Serve hot with rice.

If you enjoyed this simple Asian inspired beef stir-fry you might want to check on Sliced Beef with Leek or Sliced Beef with Black Bean Sauce recipes.

 

Did you know that celery contains fairly high salt content? Therefore people that are watching for their salt content should be aware of it.

Thank you for stopping by Color Your Recipes…have a colorful week!




Simple Beef Stew

Simple and easy recipe for beef stew, loaded with lots of flavors, great server over noodles, rice or plain bread.

This week I am sharing with you a very simple beef stew, please do not get intimidated with the list of ingredients…nothing like a big pot of this stew accompanied by rice or pasta…so good. This hearty simple beef stew will warm your body and soul in this cold and windy weather…yes, it has been so windy here lately. This is pretty similar to the classic beef bourguignon.

Oh! Make this beef stew goes very well with a piece of good bread…so you can dip the bread into the rich and flavorful sauce…yum!

Ingredients:

  • 1½ lb beef for stew in cubes, approximately 1½ in
  • 1 medium yellow onion, cut into 1-inch chunks
  • 3 cloves garlic, finely chopped
  • 4 medium carrots, peeled and cut into 1 in chunks
  • 1 pound gold potatoes cut into 1 in chunks
  • 8 oz mushrooms cremini or combination of any kind
  • 2 tomatoes cut into small pieces
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1½ tablespoons all-purpose flour
  • ½ cup water
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh chopped parsley, for garnish

Method:

In a medium bowl place the beef and season salt and pepper. In a large heavy pot, heat olive oil over medium high brown the meat in 2 batches. Make sure to sear to the meat. Transfer the meat to a plate in between the batches.

On the same pot, add onions, garlic and balsamic vinegar and cook by stirring and scrapping from the bottom of the pan. Add tomato and beef with it juices back to pan. Sprinkle the flour and stir until flour is dissolved.

Add wine, beef broth, water, bay leaf, thyme, continue to stir to lose any brown bits from the bottom of the pan. Bring to boil and cover pot and lower the heat (very low to simmer) and continue cooking for approximately 1½ hours.

Add all the vegetables and continue cook for another 30 minutes. Add more salt or pepper if necessary.

Garnish with fresh parsley and serve hot with rice or over pasta.

I hope you enjoyed this simple recipe for beef stew. For more meat dish, you might want to check on these RECIPES.

Thank you for stopping by Color Your Recipes…have a colorful week!




Sous Vide Steak

Have you ever used sous vide cooking method? Well, this is my first attempt and I am loving it…the steak came out perfect! No fuss and no mess…I already can tell you that sous vide cooking will be on my list of favorite gadgets.

Well, after considering carefully all the aspects of sous vide cooking I finally decided to try. What I mean by considering is the fact that sous vide method uses cooking in a water bath under vacuum in an accurate regulated temperature, and in order to cook under vacuum the food has to be in contact with plastic, which I am very skeptical about it…after reading a lot about the sous vide method I could not resist a perfect cooked piece of steak. Moreover, since the temperature used in sous vide is much lower than the normally used, I assume (please do not quote me on this) that chemical would not be released from the plastic from heat since the temperature used in this method is not that high.

There are many options for sous vide cooking, from DIY to very fancy professional ones. I decided to go with the ANOVA cylinder one. You mainly stick the cylinder in a pot of water, set the desired temperature and cooking time. Once the desired temperature is reached, place the prepared food and place into the water bath and let it cook. Yes, the one that I have has a bluetooth, which you can set all the parameters from the phone or tablet. It will beep once the water has reached the desired temperature alerting you that it is time to place the food in the water bath.

You can find plenty of information by searching the internet for sous vide. With all this said, I am sharing with you my first recipe using sous vide method and it was based in this recipe. Again this is a “no-recipe” post. I generously coated a New York steak with fresh grinded salt and pepper, both sides. Placed the steak into a 1 gallon freezer quality plastic bag and added a dry bay leave and a little olive oil. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.

For a medium rare-medium 1½ inch New York steak, I cooked for 1½ hour at 56C degree. Once the cooking time is up, remove the bag from the water bath. Discard the juice from the steak. Heat a cast iron skillet with butter, sear both sides of the steak in high heat. Once seared, remove from the heat and serve. There is no need to rest the steak.

So…were I able to tempt you to give sous vide cooking method a try?

I will be back with more sous vide experiments as I already cooked fish, and it came out delicious!

Update…Since I made this perfect steak I used sous vide in so many more recipes…please check it here.

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful week!




Cooking with Ariosto Seasonings

Ariosto seasoning are very versatile, it can be used in kind of dish.  Either you are cooking fish, chicken, meat or even vegetable a bit of the seasoning and you have a tasty dish. Here I am sharing a few recipes using Ariosto seasoning.

Have you ever heard of Ariosto seasoning? Well, I did not until I was contacted by the company to give a try…talking about this, I would like to state that once I accepted the invitation, these seasonings were sent to me.  I did not receive any compensation for this post and all the content and opinion in this post are solely mine.

Now that I made my statement…back to the post…I was very excited to try these seasoning and yes, I did use the one for meat and chicken and the fish one.  I first tried by simply gently sprinkling on the steak, chicken or fish…it was pretty tasty, but one need to make sure to not add to much as the salt content is high. I have tried the meat/chicken and the fish seasoning…both were very tasty and easy.  Before adding the seasoning I drizzled the meat, chicken or fish with olive oil and then sprinkle the seasoning. Simple as that!

After sampling Ariosto seasoning in the most straightforward way I decided to be a bit more daring…so I am sharing with you two different recipes using the seasoning for chicken and meat. Actually one, as for the meat sauce for pasta, I just added the Ariosto seasoning to the ground meat…the sauce turned out delicious as my husband praised me for the flavor.

Basic Brine for Juicy and Tender Chicken Breast

Many times when grilling chicken, especially chicken breast I find that the chicken breast turns out way too dry for my taste, therefore by simply placing the chicken breast in a brine, it will greatly increase the moist and tenderness of the chicken.

 

Ingredients:

  • 2 large skinless and boneless chicken breasts
  • 1 tablespoons of cooking wine or vodka
  • Ariosto seasoning,  per Carni Arrosto e ai Ferri
  • 1 ½  to 2 cups of cold water
  • 1 tablespoon olive oil

Method:

In a medium bowl add the water, cooking wine (or vodka) and the seasoning to taste.  Make sure that is a bit saltier than you want your chicken to taste.

Gently place the chicken breast into the bowl with the brining. Cover and refrigerate for approximately 5 hours.  I find that you need at least 1 hour to have a moist and tender chicken breast.

When ready to grill the chicken breast, drain the brine and gently pat dry the meat with paper towel.  Drizzle the olive oil on the chicken breast, making sure that they are coated with the oil.

Grill the chicken breast according to your like.

Below I am sharing some pictures for meat sauce using Ariosto seasoning…

Either you are cooking chicken or meat…try adding Ariosto seasoning…it sure will be very flavorful!

After seeing this post I hope you get to try this seasoning…

Thank you for stopping at Color Your Recipes…have a colorful day!




Simple Chili

This is a very simple version for chili recipe made with ground beef.  It is such a comforting dish, and great for a cold evening meal.

I have been so busy lately that I had no time to make my usual “weekly” visit to you…I am sorry…I will try to stop by and see what is new with you…

This week, I am sharing a simple recipe for chili…I learned this recipe at one cooking class that I attended a while ago. The recipe called for turkey, but I made it with regular ground beef. Of course I had to make some changes to adapt our palate…I did cook the beans from scratch instead of using bean in can. Now that the weather is cooling down, nothing like a hot and spicy bowl of chili to warm up the evening…

Trust me, this is very simple to put together and it is very tasty!

Ingredients:

  • 1 cup dry pinto bean, soaked overnight in water, cooked until soft with a couple of bay leaves.
  • 2 ½ lbs ground beef
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 jalapenos, minced
  • 2 tablespoons garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1½ teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon paprika
  • 2 10oz cans diced tomatoes
  • 1 can corn
  • 3 cup beef broth
  • 2 4oz cans green chiles, chopped with liquid
  • ¼ heavy cream or sour cream, optional
  • 1 small bunch fresh cilantro, finely chopped
  • 3 to 4 tablespoons cornmeal or masa

Method:

Over medium heat high heat in a big saucepan, heat the oil. When hot, add the onions, garlic and jalapenos and cook about 2 minutes until tender.

Add in the ground meat, chili powder, salt, cumin, oregano and paprika mixing thoroughly making sure to break up the clumps of meat. Cook for another 5 to 7 minutes until the meat is cooked completely.

Add the beef broth, canned tomatoes and green chiles. Mix in then reduce the temperature to a simmer and cook uncovered to about 45 minutes.

Add in the beans and corn and bring to boil. Add the cornmeal or masa until the desired thickness.

Serve hot by topping with heavy cream or sour cream and cilantro.

If you enjoy this simple chili, you might want to try the Turkey version of this Chili recipe.

 

Did you know that chili pepper contain capsaicin, a substance that stimulates secretions that help clear mucus from stuffed up nose or congested lungs? Due to its intense red color, chili peppers are rich in vitamin A.

Thank you for stopping by Color Your Recipes…have a colorful week!




Sliced Beef with Leek

This is an Asian inspired recipe for sliced beef with leek. It is very easy and simple and great when served with a bowl of rice.

This is a very simple recipe which involves just a handful of ingredients…it is delicious served over a steamy bowl of rice and guess what? Great for next day lunch or dinner, therefore it is perfect for weekday meal.

I hope you get to try this easy and tasty Asian inspired recipe.

Ingredients:

  • ½ lb finely sliced beef, I used shabu shabu boneless ribeye
  • 2 or 3 garlic cloves, finely chopped
  • 1 leek sliced diagonally
  • ½ tablespoon olive oil
  • 2 tablespoon oyster sauce
  • ½ tablespoon corn starch
  • Salt and pepper to taste

Method:

In a medium bowl place the beef, garlic, oyster sauce, salt and pepper, mix gently. Add corn starch and make sure that the beef is lightly coated with it.

In a fry pan or wok, add the olive oil and sauté the beef until all cooked and slightly brown. Remove from the pan and set aside.

On the same pan add the leek and sauté for a minute until slightly soft.

Add the beef back to the pan and mix together with the leek.

Serve hot with rice.

If you enjoy this simple beef recipe, you might want to check on these Asian inspired Sliced Beef with Black Bean Sauce or Beef, Carrot and Celery Stir Fry recipes.

 

Did you know that leek belong to the same family as garlic and onions? Therefore leek contain many of the same beneficial compounds present in garlic and onion such as flavonoids (known to protect blood vessels) and B vitamin (lower homocysteine supporting cardiovascular health).

Thank you for stopping by Color Your Recipes…have a colorful week!




Leftover Steak

Leftover steak? No problem, this recipe will transform the leftover steak into a brand new dish…and you will not even be able to know that it came from a leftover.

Have you ever find yourself with a big piece of leftover steak? This time we brought home a big chunk of prime rib after a big feast last night. If I did not tell you that this dish was made using leftover you probably will not know…now the leftover prime rib turned into a nice dish with lots of veggies with an Asian twist.

This simple is very recipe, feel free to add whatever vegetables you have in your fridge just color it, I mean flavor it according to your mood…

Ingredients:

  • Leftover steak
  • 2 to 3 garlic cloves, finely chopped
  • 1 small onion sliced
  • ½ bunch asparagus, cut into approximately 1 ½ in
  • 1 red bell pepper, sliced
  • ½ bunch fresh parsley finely chopped
  • 1 to 1 ½ tablespoon soy sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Method:

Slice the leftover meat against its grain. In a fry pan or wok heat the meat in medium high heat, do not overcook. Set aside.

In the same pan, over medium heat add the olive oil and sauté the garlic until slightly golden, add the onion until the onion soft a little. Add the asparagus and the red bell pepper, cook for a couple of minutes, add the soy sauce, salt and pepper.

Stir in the parsley and the beef. Remove from the heat and serve hot.

I hope you enjoy this simple Asian twist recipe…you might want to check on Beef  Carrot Celery Stir-Fry recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!




Eggplant Lasagna

This is a recipe of baked layers of eggplant with ground meat sauce in between and topped with melted mozzarella cheese…a different version of the classical lasagna.

I love eggplant but sometimes I find it hard to make dishes with it…this time I decided to substitute the pasta used in lasagna for eggplants…it is easy to make, and it is delicious. I always make extra for next day lunch…

The recipe is pretty simple…and you can use whatever meat sauce that you use for pasta, therefore it can consist of turkey, pork, beef, or the mix of them. Just let your imagination flow…

Ingredients:

  • 2 large eggplant
  • All-purpose flour
  • 2 to 3 tablespoons olive oil
  • Your favorite meat sauce
  • Mozzarella cheese
  • Fresh parsley or cilantro for garnish

Method:

Slice the eggplants into approximately ½ inch. Soak the sliced eggplants in water for a few minutes (you will notice that the water turn kind of yellowish), drain well.

In a deep dish place the all-purpose flour and coat the sliced eggplants both sides. Set aside.

In a fry pan add 1 tablespoon of olive oil and fry the coated eggplants under medium heat. Flip to the other side until both sides are golden. Remove the eggplants and place them on a paper towel to absorb the excess of oil. Do the same to the remaining eggplants.

In an oven proof dish, layer some meat sauce at the bottom of the dish, then add a layer of eggplant, and a layer of mozzarella cheese. Repeat with a meat layer and finish with the cheese on top.

Take to a preheated oven at 350F for approximately 20 minutes or until the cheese is melted.

Garnish with parsley or cilantro. Serve hot.

If you enjoy this version of lasagna using eggplant you might want to take a look at Esfiha, Baked Meat Pie recipe.

 

Did you know that the deep blue/purple color of the peel or skin of the eggplant contain anthocyanins? These antioxidants are known to prevent cancer, cardiovascular disease, aging, inflammation and neurological diseases.

Thank you for visiting Color Your Recipes…have a colorful week!