tomato

Lamb Stew

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My brother gave me an electric crockpot and my son was begging for some lamb so this turned out to be a great marriage. If you don’t have a crockpot, simmering on the stove would probably work just as well.

Once I got into the recipe I discovered I didn’t have any coriander so I threw in some cinnamon instead. Of course, I must have just gone brain dead because obviously coriander is cilantro and I always have cilantro. In spite of it all, it turned out to be a tasty dish.

Lamb Stew

1 lb lamb shoulder chops, trimmed and cut into smallish chunks

Mix together and toss with the meat:

1 Tbsp olive oil

4 tsp cumin

1 Tbsp coriander (cilantro)

¼ tsp cayenne pepper (I would put a little more)

¼ tsp salt (don’t really need it if you are using the full strength chicken broth)

Several turn of the pepper mill

 

1 large onion, chopped (I used a red one)

 

28-oz diced tomatoes

¾ cup chicken broth (I used half a cube in boiling water)

4 cloves minced garlic

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1 can cooked chickpeas (garbanzo beans)

Mash about ¾ cup of the beans

 

6 oz fresh spinach, chopped

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Put the spiced up meat into the crockpot, top with chopped onion.

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Heat tomatoes, chicken broth and garlic in a saucepan and bring to a simmer.

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Pour the tomato mixture over the meat.

Cover and cook 3 hours on high or 5 hours on low, until meat is tender.

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Mix in the mashed chickpeas, whole chickpeas, and spinach

Cook an additional 5-10 minutes until headed and spinach has wilted.

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Serve over rice.

Leftover note. We had this the next day as a sauce for gnocchi and it was really pretty good.

 

 

 

Baked Pork Chops Smothered in Tomato and Onion

 

 

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Baked Pork Chops

3 pork loin chops, boneless

½ red onion, sliced

13 oz (390 g) crushed tomatoes

1 teaspoon basil (use fresh if you have it)

Salt and pepper to taste

1 tablespoon butter

¾ cup chicken stock or bouillon

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Heat the butter in a frying pan. When pan is hot, add the pork chops and cook for 1-2 minutes on each side just to brown the outside.

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Remove the chops and put them in a glass baking dish. Cover the chops with the tomatoes and the onions. Add basil, salt and pepper. Pour the stock over everything.

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Cover tightly with tin foil and bake at 375 degrees F for 45 minutes to 1 hour. They should be very tender.

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Food Friday: Ratatouille

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Ratatouille

Peel, Slice and salt to get rid of excess moisture:

2 1/2 cups diced eggplant

Put in a deep skillet:

1/3 cup olive oil

Saute until golden:

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¾ cup thinly sliced onions  (red or yellow)

2 cloves garlic

Add:

4 thinly sliced green peppers

3 cups zucchini, cut into cubes

2 cups chopped tomatoes

Add the drained eggplant.

Sprinkle the mixture with:

Olive oil

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Add

½ teaspoon oregano and 1 teaspoon basil

Simmer covered over low heat about 45 minutes.

Uncover and continue to heat 15 minutes longer to reduce the mount of liquid

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Add:

Salt and fresh pepper

Serve hot or cold with sour cream.

 

Ratatouille was always a dish we made for New Year’s Eve and ate it along with cheese fondue.  It was a perfect match.  I recommend it.  I have also had it with lamb chops and mashed potatoes and it is delicious.

 

 

Food Friday: Pesto

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Today we are in Italy.  This is super easy and  very delish.  It makes a lot so could feed 4-6 depending on if you have teenagers in the house.

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Artichoke Tomato Pesto

1/2 cup dried tomatoes packed in oil, drained

10 oz jar artichoke hearts, drained

1.5 cup romaine lettuce

1/3 cup parmesan

2 Tablespoons pine nuts

2 cloves garlic

2-3 leaves fresh basil

1/2 cup olive oil

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I had this genius idea to try this in the blender.  I do NOT recommend it.  Use a food processor.

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Puree artichoke hearts, dried tomatoes, lettuce leaves, Parmesan cheese, pine nuts and garlic until smooth.

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Slowly pour olive oil into mixture while motor is running.  Blend until smooth.

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It doesn’t look too pretty but it smells wonderful!

Serve over Pasta.

Enjoy!