I happened across some amazing looking lamb shoulder chops at the market two days ago that were on sale for a steal of a deal so I brought them home not really knowing what I was going to do with them. I have grilled tiny lamb chops (they looked like tiny little t-bone steaks) on the grill a few times and we really liked them. I’ve never made leg of lamb or those little lollipop looking lamb chops…quite honestly I’m kind of intimidated by them. So the lamb shoulder chops seemed like a safe bet, something I could work with.
When I got home from work this evening I began raiding my pantry to find something to go with the lamb. And since I always have couscous in the pantry and peas in the freezer, I was able to put together a pretty simple yet interesting menu. It turned out great! I definitely recommend this for a simple and light weeknight Mediterranean fare.
Ingredients:
- lamb shoulder chops
- ground cumin
- garlic powder
- salt & pepper (I used freshly ground pepper)
- 1 c whole wheat couscous
- 1 c chicken stock or broth
- 1 c frozen peas
- olive oil
- lemon
- plain greek yogurt (I use fat free)
- fresh mint, minced
Preparation:
- Preheat gas grill on high heat.
- Rub lamb chops with ground cumin, garlic powder, salt, and pepper. Set aside.
- Bring chicken stock to a boil. Add couscous and 1 teaspoon of salt. Remove from heat and cover. Let sit for 5 minutes. Fluff with a fork.
- Bring 1cup of water to a boil and cook peas for approximately 2 minutes. Drain and rinse with cold water to stop the cooking process.
- Combine 1 tablespoon of olive oil and the juice of one lemon in a medium bowl. Mix well. Stir in peas and a bit of salt and pepper to taste. Combine the pea mixture with the couscous.
- Drizzle lamb chops with a little bit of olive oil. Grill the lamb chops until they are mid-rare, making sure you get a nice sear on them before you turn them. Remove from grill and let rest.
- Combine greek yogurt with mint.
You can serve the yogurt on the plate under the couscous or as a dollop on the side for dipping the lamb….or both.
Cauliflower & Sausage Casserole
1 medium head cauliflower, about 2 pounds
1 teaspoon fine table salt
1 tablespoon olive oil
1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
1 medium onion, about 1/2 pound, diced
4 cloves of garlic, minced
2 stems fresh thyme, leaves only
One 28-ounce can whole peeled tomatoes, drained and liquid reserved
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper to tasteHeat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.
Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.
Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.
Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.
Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.
Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.
Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.
***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***
Baked Eggs over Bratwurst and Potatoes by The Hungry Giant
(serves 2 – 3)
- 3 tbsp olive oil
- 2 pieces bratwurst/hungarian sausage, sliced thinly, around 125 grams each
- 4 strips of bacon, sliced into 1-inch pieces
- half a bulb of garlic, minced
- 1 red onion, sliced
- 1 small potato, around 150 grams, peeled and diced small
- 50 grams green peas
- 4 – 5 eggs
- cayenne pepper, to taste
- Spanish paprika, to taste
- salt and pepper, to taste
- Chili flakes, for garnish
- Preheat the oven to 180 C/ 350 F. In a pan, heat the oil. Add the garlic and the onion. Saute until fragrant.
- Add the potatoes and cook until it starts to brown at the sides.
- Toss in the bacon and saute until it starts to render. Add the sausage slices and mix together.
- Add the peas. Season with salt, pepper, cayenne, paprika.
- Remove the pan from heat and crack the eggs over the mixture. Season the yolks with a little bit of salt, pepper and paprika.
- Place the pan in the oven and allow to cook for about 15 minutes or until the yolks are set but still slightly runny. When done, remove from the oven, garnish with chili flakes and serve warm with rice. Enjoy!
Lamb Shoulder Chops & Pea Couscous
CROCK POT BALSAMIC ROAST
Prep Time: 10 Minutes
Cook Time: 8 HoursIngredients:
- 2 lb of Roast Beef (grass fed)
- 1 Large Sweet Onion, sliced
- 8 Ounces Tomato Sauce
- 1/2 Cup Balsamic Vinegar
- 1/2 Cup Water
- 2 Tbsp White Wine
- 2 Tbsp Coconut Oil
- Seasonings for Rub:
- Sea Salt
- Smoked Salt (found at Whole foods)
- Garlic Powder
- Paprika
- Black Pepper
How To:
- Season your roast on both sides generously with the spices listed above to your liking.
- Heat coconut oil in a large pan over medium-high heat, once warm sear each side of your roast for 3-4 minutes.
- Place your sliced onions in the bottom of crock pot then place the seared roast on top of the onions.
- Combine 1/2 cup balsamic vinegar + 8 ounces of tomato sauce in a bowl and mix well, then pour over roast in the crock pot
- Add 1/2 cup water and the white wine to the pan and de-glaze (stirring until leavings come off of pan into a mix).
- Pour this mixture in crock pot over all roast.
- Place the lid on the crock pot set to low and cook for 6-8 hours.
I also added some chopped frozen spinach to and fresh seasonal squash to my pot for added flavor + veggies. So good, you’ll want to lick the whole pot clean.
I’m kind of serious.
Request: The Sims - Goopy Carbonara
Despite my love of pasta/spaghetti, I’ve never made carbonara in my life. I’m mostly familiar with it coming in a powdered form in packets that you add milk to, with the result being more oddly acidic than creamy or delicious. I also understand that this is possibly the most bastardised recipe in Italian history, and in the effort of gaming authenticity I’ll be destroying carbonara once again by using cream and an onion, as is a mandatory inventory staple for any Sim.
Please make sure you have a smoke alarm installed before going any further, and don’t get distracted by a sudden urge to use the bathroom - the results could be disastrous! If a Sim can master this classic by Level 2, then so can anyone (or so you’d hope).
This recipe serves 2-3.
What you will need: A large pot, a large frying pan/skillet, a colander and a grater.
Ingredients:
250g / 9 oz Spaghetti/Bucatini
2 Tablespoons Olive Oil
1 Small White Onion (Diced)
140g / 1 Cup Smoked Pancetta (Cubed)
25ml / .85 fl oz. White Wine (Optional)
2 Large Eggs (Room Temperature)
5 Tablespoons Percorino Cheese (Finely Grated)
40ml / 1.35 fl oz. Double/Heavy Cream
Fresh Black Pepper
Fresh Parsley (Chopped)
Making the Goopy Carbonara:
- Bring a large pot of salted water to the boil and cook your spaghetti ‘al dente’.
- Meanwhile, heat a the olive oil in a large frying pan on a medium-high heat. Add the pancetta and fry it quickly until it’s lightly crisped. If you’re adding the wine, do so now and cook until evaporated.
- By now your spaghetti should be done, strain it off but keep the water it cooked in to thin out the sauce later. Add the spaghetti to the pancetta and onion on a low heat and mix well.
- In a separate bowl, whisk the egg, cream, grated cheese and pepper together. Take the frying pan off the heat and add the cream mixture, some chopped parsley and toss until the spaghetti is evenly coated.
- Use the spaghetti water to thin out the sauce as desired, then ‘Call Household’ to the meal.
This Goopy Carbonara would be an incredible final meal for any Sim destined to enter a pool sometime later today, only to have the ladder mysteriously disappear… like I know so many of you are planning to do. For shame.
Like this? You might also enjoy The Sims - Key Lime Pie.
SDFKSDLJKF SHIT I’VE ALWAYS WANTED TO TRY THIS
Chicken and Broccoli Lo Mein
Ingredients:
6 ounces linguini
2 tablespoons sesame oil
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 teaspoon cornstarch
½ cup water (divided)
2 tablespoons vegetable oil (divided)
1lb boneless skinless chicken breasts (cut into thin strips)
12 ounces broccoli florets
4 green onions (chopped)
2 garlic cloves (minced)
Crushed red pepper flakes (for sprinkling)Cooking Instructions:
Step 1: Bring a large pot of salted water to a boil. Add linguini and cook according to package directions (until al dente). Drain and rinse under cold water. Toss the linguini with sesame oil.
Step 2: While noodles are boiling, in a small bowl combine oyster sauce, soy sauce, corn starch and ¼ cup of cold water. Mix well.
Step 3: Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add half of the chicken to the wok and stir-fry until fully cooked (the internal temperature has reached 165 degrees). Remove from the pan and transfer to a plate. Add another tablespoon of vegetable oil to the wok, and the remaining half of the chicken. Stir-fry until fully cooked. Transfer to the plate.
Step 4: Add the broccoli florets and the remaining ¼ cup of water to the wok. Cover and cook until the broccoli in tender and the water has evaporated (about 3 minutes). Add green onion and garlic and stir-fry for 1 minute. Return the chicken to the wok, pour in the sauce mixture and linguini noodles, and toss to coat. Cook until heated through. Sprinkle with red pepper flakes.
(Makes 4 Servings)
key west grilled chicken with cilantro-lime cauliflower rice
This recipe is from Iowagirleats.com and is definitely worth sharing. The cauliflower rice is amazing, and a nice, no carb side option.
Ingredients:
For the Key West Grilled Chicken:
1/4 cup soy sauce
1/4 cup honey
3 Tablespoons vegetable or canola oil
3 Tablespoons fresh lime juice (1-2 limes worth)
3 garlic cloves, crushed
1/2 jalapeno, seeded
4 chicken breasts
For the Mango Salsa:
1 mango, chopped
1/2 jalapeno, seeded & minced
2 green onions, sliced
1 garlic clove, minced
1/4 cup cilantro, chopped
juice of 1 lime
salt & pepper, to taste
For the Cilantro-Lime Cauliflower Rice:
6 cups shredded cauliflower (about 1 head)
4 teaspoons vegetable or canola oil
salt
1-2 Tablespoons fresh lime juice
1/4 cup cilantro, chopped
Directions:
1. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.
2. For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.
3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.
*Tip: To make all three components of this recipe you’ll need 1 bunch cilantro, 1 jalapeno, and 4 limes.
Baked Taco Casserole
Yield: 6 servings
- 24 Tortilla Chips, plus additional for serving
- 1 Tbs Chili Oil (or olive oil and red pepper flakes)
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground Chicken
- 2 Tbs Taco Seasoning
- 1 can Black Beans, drained
- 1 cup Salsa
- 1 cup shredded fat free or reduced fat Cheese
- Optional: Other toppings such as jalepenios, olives, etc.
Heat oven to 350.
Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens.
Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you ant to be cooked. Bake for 20 minutes or until cheese is melted and gooey.
Scoop up with additional chips if desired.
Fall is here and it’s time for hot soups and pretty colors outside!
SPICY HOKKAIDO PUMPKIN SOUP! (4 pers)
Ingredients:
- 500 g Hokkaido meat - no seeds, no peel. (about two pumpkins)
- 2 Onions.
- 1 Clove of garlic.
- 2 Stalks of lemon grass
- 1 Red chili.
- 1 TBS freshly grated ginger.
- 3 Cups of vegetable broth. (i used low sodium)
- 1 Can of coconut milk. (optional. makes it more.. asian..)
- Pepper to taste.
- 1 TBS Olive oil.
Directions:
- Cut the pumpkin meat in squares.
- Chop the onion.
- Cut top and bottom off the lemongrass and remove the outer leaves. Chop finely.
- Cut open the chili and remove the seeds. Chop finely.
- Heat oil in a pot and add onion and pumpkin. Brown.
- Add chili, lemongrass, minced garlic and ginger + pour over the broth.
- Turn down heat a bit and let simmer for 20 minutes under lid until pumpkin meat is tender.
- Remove pot from heat and blend the soup. Add coconut milk.
- Pepper to taste (salt if you’d like) ..
You can serve with fresh carrot slices (thinly sliced with peeler), bread, fresh herbs, sour cream or maybe greek yogurt, cheese or maybe beans or lentils. I served it with plain greek yogurt and some carrot. YUM! :)
Duck
- Boil potatoes, drain them, add butter and turn into a mash.
- Dice fennel, boil till soft, drain, puree and mix with the potato mash; season to taste.
- Peel a peach, remove the stone, and cut into 12 or 16 slices.
- Peel one large, or two small, red onion, and cut into slices.
- Fry the peach and onions in a grill pan, so they get brown stripes.
- In a hot oven, fry slices of pancetta till they are crips.
- Finely dice three shallots and a clove of garlic.
- On a low heat, melt butter, add the shallots and garlic, fry them, add 100g of chanterelles and toss around for 4 to 5 minutes.
- Cut diamonds in the skin of two duck breasts (on room temperature) and season with salt and pepper.
- Fry the duck in a skillet, skin side first (don’t put oil or fat in the skillet). Fry both sides for 5-7 minutes.
- Wrap the breasts in tin foil, and let it rest for at least 5 minutes.
- Drain most of the duck fat, and add fond. Loosen any meat from the skillet, and let the liquid reduce.
Based on a recipe from Jean Beddington, published in De Volkskrant on September 21, 2012.
