I know you think I am odd. No, really...it is ok. I know that you think I cook weird things and say things that are a bit "off". I know that when I am not around you gossip about me making weird stuff out of meat. I am here today to clear my name. I have turned over a new leaf. I have reformed. I am saying that I can cook a basic meal that doesn't have anything weird in it and that all the ingredients are easy to get. OH and it was from Cooking Light so it is healthy too.
But first let me tell you about the Migas that we made that does have weird things in it and was in a Spanish cookbook and not from Cooking light. This was before we turned over the new leaf. We turn over a new leaf all the time.
I made this Peasant Boule that I learned how to make and used it for the breadcrumbs.
Lots of vegetables. Look how pretty.
Ok, so there was some homemade MEAT. Shut up. I know I said that this was going to be me being a normal person without dried meat.
But look how pretty!
My trusty companion was by my side and supports my decisions.
I loved this dish. I loved it even better because...
It had a duck egg on it. What? You don't buy duck eggs?
The next day Dr. Food got the stomach flu and I don't think he is ever gonna want this dish again. That is all I am sayin.
We also made lambchops that were awesome. That was an in between recipe. Not odd at all, other than the fact that it has lamb in it and I know for a fact that some people think lamb is weird. That is ok because I find people who think lamb is weird to be weird themselves.
I loved this dish and would make it again.
For dessert we had Strawberry/Banana stuff made with the Yonana machine that I got Dr. Food for Xmas. He took one taste and it looked like how he looked the morning after he ate the Migas. I liked it.
Braised Lamb Shoulder Chops
1 tablespoon olive oil
4 shoulder lamb chops
1 large sweet onion , cut in half,and each half quartered
3 medium carrots , cut in half inch circles
3 large celery ribs , with leaves,cut in half inch lengths
1/2 lemon , unpeeled,cut in very thin slices
1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 (14 ounce) can tomatoes , diced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon coriander
4 cloves garlic , smashed
1 tablespoon light soy sauce
1/2 cup cold water
1 tablespoon cornstarch
3 -4 sprigs fresh mint , leaves removed and rolled up,cut in thin strips
1. Trim fat from chops.
2. Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
3. In the same pan, add onion chunks, saute until soft, about 5 minutes.
4. Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
5. Stir in wine or broth, bring to simmer and deglaze pan.
6. Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
7. Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
8. Return chops to pan and spoon mixture over them.
9. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
10. Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
11. Sprinkle with chopped fresh mint.
12. Serve over mashed potatoes or rice or noodles.
Cooking Light - January 2012
1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. Preheat oven to 400°.
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.