Newspapers / The Charlotte Post (Charlotte, … / April 8, 2004, edition 1 / Page 10
Part of The Charlotte Post (Charlotte, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
LIFE/ tele Clisrlotte Thursday, April 8, 2004 ^ Quick cooking Lamb chops with mint and cilantro chutney, amgula, pear and walnut salad Inflatipn Protection Proieci your savings from the lips and downs of inflation with the new Scries I Bond from the U.S. Treasury. And I Bonds are available at most Rnaneial institutions. Gill 1-800-4US BOND for more information. l-a00-4U$ BOND WW»CSJrtHgAtKXt«fe.gPV .V (loMir vnio'U >i i> Child Development Center Ages 2-13 years Walking Tall Summer Youth Camp (Limited Enrollment) ♦ Breakfast, Lunch & Snacks • • Field Trips • • Math - Reading - Tdtoring • • Computer Lab • ♦ Drama • Art • Hours: 6:30am - 6:00pm 531 Campus Street * Charlotte, North Carolina/ 704.375.3900 or 704.372.1925 THE ASSOCIATED PRESS A meat-centered dinner that you can have ready in half an hour calls for just the right balance of ingredients to make it tasty as well as easy to do. Here’s a recipe for a simple grilled meal, with chutney and a salad, too, that will not keep hungry diners waiting around. Directions for realizing this pleasing food feat are in a cookbook by Australian Fiona Cams, “Low Carb High Flavor Recipes Made Easy” (Bay Books, 2003, $19.95 paperback. In the introduction, Cams explains her iow-carb guide lines, but does not include nutrition analysis with each recipe. She does provide pre cise preparation and cooking times, and the large-format book has some color photos for recipes that range from breakfast through desserts. Rib Lamb Chops With Mint and Cilantro Chutney (Preparation 20 minutes, cooking time 5 to 10 minutes) 12 rib lamb chops 4 vine-ripened tomatoes, cut in half horizontally Olive oil, or olive oil spray Sea salt Cracked pepper 4 tablespoons mint and cilantro chutney (recipe follows) Preheat grill. Trim all visible fat from lamb. Lightly bmsh or spray lamb and tomatoes with oil, and season vrith salt and pep per. When grill is hot, add lamb and tomatoes. Cook lamb for 2 minutes each side until lamb is medium-rare, or longer according to taste. Serve chops stacked 3 to a serving, on top of each other, with a dollop of chutney and tomatoes on the side. Arugula, pear and walnut salad is a fine accompani ment (recipe follows). Makes 4 servings. Toasted Walnuts (Preparation 10 minutes, cooking time 2 minutes) 1 teaspoon butter 1 teaspoon olive oil 1 handful shelled walnuts (13/4 ounces) 4 tablespoons grated Parmesan cheese Sea salt 4 large handfuls arugula 1 Bose pear, cut into fine segments 3 tablespoons Caesar dressing 1 tablespoon white vrine vinegar 1 tablespoon lemon juice Cracked pepper Mint and Cilantro Chutney (Preparation 5 minutes) 1 handful cilantro leaves 3 handfuls mint leaves 1/2 red onion 1 teaspoon sea salt 2 cloves garlic 1/4 cup lime juice 1 tablespoon fish sauce (Asian, Thai-style) 1/2 teaspoon chili paste (Asian sambal oelek) Finely chop herbs, onion and garlic with all other ingredients and mix well; or blend in a food processor until well combined. Serve with grilled lamb, chicken or fish. Heat a nonstick fiydng pan over medium heat. Add but ter and oil. Break walnuts into pieces and add to pan once butter has melted. Cook walnuts, shaking frequently, until golden. Scatter 1 table spoon Parmesan over wal nuts and remove from heat. Sprinkle walnuts with a little salt. Mix Caesar dressing, vine gar and lemon juice thor oughly. For The Lady That Loves Fashions, This is the place for you: tSnstance’s .^shions - Eilstcr S,. _ ^ Great Savings & “FREE GIFTS” for All Customers Hats • Purses • 2 & 3 Piece Suits • Dresses and much more! We carry “PLUS SIZES” and we will “SPECIAL ORDER” Mention “The Charlotte Post/Fran” for 10% OFF 5623 Central Avenue, Eastland Mall • Parking Lot 7 & 8, Entrance B Hours: Mon - Sat. 10-9 • Sun. 12-6 B 704-566-1822 • FAX: 704-566-1824 ~ Buy an extra copy of “tKfie to share with a friend/ Makes 1 cup. Arugula, Pear and Pan lb serve, place arugula and pear on a large platter. Scatter over walnuts, and drizzle with lemon-Caesar dressing. Ibp with remaining Parmesan and cracked pep per. Makes 4 servings. ciiarlotte rni ‘/T* f fi^r^r~/*vnrT/'''\iv f r\n:!^utxtxcX^ I imy iff — A nhf"/'”!”? ’“'/Till/i mmMFWfwmmrxE i nc • .S / * Ml 11,2004 New Birth- Terrell L Muij^ Sei^Pi^ior 704£952607 vvvvwnevMrthdKulotteMg
The Charlotte Post (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
April 8, 2004, edition 1
10
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75