National Nutrition Month Day 22: The Big Book of Healthy Cooking Oils

National Nutrition Month Day 22: The Big Book of Healthy Cooking Oils

Cooking Oil Cover

For day 22 of National Nutrition Month it’s The Big Book of Healthy Cooking Oils. With a variety of cooking oils hitting store shelves, it can get confusing to remember where each type of oil works best. There are recipes that features oils like coconut, olive, avocado, peanut, hazelnut, almond, pistachio, flax seed, and walnut. There is even a section on how to use schmaltz (chicken fat).  Gena, I know you love experimenting with different types of foods and I’m sure oil is no different. Enjoy the cookbook!

Below is a recipe for lamb chops using coconut oil.

 

Lamb Chops

 

Coriander-Dusted Lamb Chops with Sautéed Green Beans and Broccoli

Makes 4 servings

1 teaspoon coriander
½ teaspoon ginger
½ teaspoon sea salt, plus more for sprinkling
4 lamb chops (totaling about 1½ pounds [672 g]), rinsed and patted dry
¾ pound (336 g) green beans, trimmed
2 heads broccoli, florets only
Coconut oil for cooking
1⁄3 cup (45 g) roasted macadamia nuts, chopped
6 cloves garlic, cut into thin slices


On a plate, blend the coriander, ginger and salt together. Gently press each side of the lamb into the spice blend, shaking slightly to knock off any excess spice. Set aside.

Rinse the green beans and broccoli and briefly drain them. Transfer them to a large skillet and cook over medium heat for 3 minutes, covered, to steam the veggies. Add a generous spoonful of oil to the veggies and continue to cook, covered, for 5 minutes without disturbing the veggies. Remove them from the heat and toss them with nuts and a sprinkling of salt.

In a large skillet, heat the garlic and a generous spoonful of oil over medium-low heat. Cook for 3 minutes, and then add the lamb. Cook 4 minutes each side—using tongs to flip over the chops—for a total of 8 minutes. Use a spatula to remove the garlic slices from the skillet (place them on small plate), and then cover the skillet and continue to cook the lamb for a final 4 minutes or until the lamb is cooked to the desired doneness. Remove the lamb from the skillet and transfer it to a warm plate. Let the lamb rest 5 minutes before serving. Serve the lamb with the sautéed garlic slices and a side of the green beans and broccoli.

Leftover lamb and veggies can be refrigerated for 4 days.

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