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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Dijon-Lemon Vinaigrette

Dijon-Lemon Vinaigrette

3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
Yield: 2/3 cup (serving size: 1 tablespoon)

NUTRITION PER SERVING
CALORIES 25(86% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 93mg; FIBER 0.0g; IRON 0.1mg; CARBOHYDRATE 1g
Lia Mack Huber
Cooking Light, JUNE 2001

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