In the meantime…

Apologies for the delay in posting. I have been planning a post that includes some video footage, but I have been experiencing some technical difficulties. That is to say, I would like to post a video that is not upside down. Yes. That’s right. All the video footage is upside down. Don’t ask.

Anyway, Jay promises that he has found the solution, so look out for some exciting moving pictures in the near future!

In the meantime, I have been cooking up a storm. My friend Candace has been nagging me requesting I cook her some lamb chops for some time now, and my mum has been asking for salad recipes that include chickpeas (that’s garbanzo beans for the Americans)! So, I put together a mediterranean feast this evening. Unfortunately, I did not really enjoy the Chickpea, Roasted Red Peppers and Caper Salad. It sounded and looked so delicious, but did not live up to expectations. So I won’t bother posting the recipe. However, the Babaganoush, Whole Wheat Panko and Parmesan Crusted Lamb Chops with Real (as opposed to American-style) Tabouli were yumtastic!

Recipe from StoneSoup


  • 2 medium eggplants
  • 3 cloves garlic
  • 3 tbsp tahini
  • 3 tbsp lemon juice


  1. Preheat oven to 450 degrees
  2. Use a fork to prick the eggplant all over to prevent explosions! Then bake for 45 minutes.
  3. Allow eggplants to cool (duh!). Then slice them and half, and scoop out the fleshy yumminess into a bowl.
  4. Coarsely chop the eggplant until it resembles a chunky puree, then mix in the remaining ingredients until well blended.
  5. Enjoy!

Serving size: 3 tbsp = 2 WW Points



  • 2  tablespoons  white wine vinegar
  • 1  teaspoon  Dijon mustard
  • 1  clove garlic, peeled and minced or pressed
  • 1/4  teaspoon  coarse-ground pepper
  • 3/4  cup  whole wheat panko crumbs
  • 1 1/2  tablespoons  grated parmesan cheese
  • 2  tablespoons  chopped fresh mint leaves
  • 8  lamb rib chops (each about 3/4 in. thick, 2 lb. total)
  • olive oil spray


  1. In a shallow bowl, mix vinegar, mustard, garlic, and pepper. In another shallow bowl, stir together panko, cheese, and mint.
  2. Trim excess fat from lamb and discard. Rinse chops and pat dry. One at a time, turn chops in vinegar mixture to coat well; lift out and press firmly in panko mixture, turning to coat all sides. Place chops slightly apart in a lightly oiled baking pan (I just gave it a quick mist with the olive oil spray); mist top of lamb chops evenly with olive oil.
  3. Bake in a 500° regular or convection oven until coating is browned and meat is medium-rare (pink) in center of thickest part (cut to test), 10 to 14 minutes, turning once after 5 minutes.

Serves 4:  7 WW Points per serving

Category: RECIPES 4 comments »

4 Responses to “In the meantime…”

  1. mum

    All sounds delicious! Good luck for the weigh in. We are off to Canberra today.

  2. Emma

    Chickpeas are tricky… I like them, but there has to be enough other flavour too.

    One salad we do is to mix up couscous, chickpeas, chopped red capsicum, sliced spring onions, sliced black olives, feta, fresh mint leaves, and a bit of chopped fresh chili, with olive oil and vinegar to taste. You could add whatever you like really. It’s good as a salad and as a meal by itself! And if you can find wholegrain couscous, even better.

    I also mix chickpeas with fried garlic, tomato puree, lime juice and oregano, as a filler for fajitas instead of meat. (It needs a lot of garlic and lime juice before it’s tasty enough for me.)

    It’s not a salad, but the best chickpea recipe I have is the following:

    1 cup chickpeas
    2 medium onions, chopped
    2 cloves garlic, crushed
    2 tsp fresh ginger, grated
    1/2 tsp tumeric
    1 tsp garam masala
    3 cups water
    2 medium toms, chopped
    (I replace the last 2 with tomato puree)
    2 bay leaves
    2 tblsp fresh corriander (cilantro), chopped
    1 tblsp lemon juice
    chopped fresh green chili to taste

    Fry onions, ginger and garlic until soft, add spices and cook 1 min, add everything else except for 1/2 the corriander and the lemon juice, boil for a bit (not long if using tom puree and canned chickpeas, longer if using soaked dried chickpeas and fresh toms), add in rest of corriander and lemon juice, eat.

  3. mandy

    mmmm… emmy… those both sound yummy. I think I’ll give the couscous one a try this weekend. Didn’t you also write down the ingredients for that salad with chickpeas that we had in NY? Do you remember it?

    Hope you’re feeling better!

  4. Candace

    NAGGING????? Hmmmmm…

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