Roast Lamb Chops With Potatoes and Broccoli Florets – the Italian Way
4 loin lamb chops
2 unpeeled Yukon Gold potatoes, about 12 oz total
2 large garlic cloves, sliced and divided
1 lemon zested and cut into quarters
1 cup white wine
2 chopped sprigs fresh sage leaves and 2 sprigs fresh oregano, divided
2 chopped fresh rosemary sprigs, divided
1/2 cup extra virgin olive oil, divided
Coarse Sea Salt to taste
Black Pepper to taste
10 oz pkg frozen broccoli florets, defrosted
Place the lamb chops in a plastic ziplock bag, add some salt, the lemon zest, 1 sliced garlic clove, 1 sprig of rosemary, 1 sprig of sage, 1 sprig of oregano, a sprinkle of black pepper, the white wine and 1/4 cup extra virgin olive oil. Marinate for about 2 hours turning them occasionally.
Cut the potatoes into long wedges and put them in a bowl or bag with cold water and let rest while the lamb marinates. (This helps remove the starch and creates a potato that does not get mushy).
Using a slotted spoon, drain the potatoes, transfer them to a roasting pan, large enough to also hold the lamb and broccoli; add salt to taste, 1 sliced garlic clove, the remaining chopped rosemary, sage, and oregano sprigs, a pinch of black pepper and 1/4 cup extra virgin olive oil. Toss well and roast for 20 minutes at 400 F.
Remove the pan from the oven, tuck the chops in among the potatoes reserving the marinade, and scatter the broccoli florets around the outside of the potato/lamb mixture.
Sprinkle with the lamb marinade and roast another 15-20 minutes, depending on how you like lamb cooked. Serve with lemon wedges.
It has been very cold the past few weeks in most of the country, including the south. Warm casseroles and spicy dishes can warm you up but you don’t have to turn to macaroni and cheese for that to happen. Combining healthy foods with lots of flavor can do it for you. Try these recipes for a start.
Escarole and Italian Sausage Casserole
I save the ends of the parmesan cheese in a bag in the freezer and use them to flavor soups and stews.
Serve with crusty Italian bread.
1 pound escarole, approximately 2 heads
6 garlic cloves, crushed
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped onion
1 fennel bulb, cored and chopped
1 lb cheese and parsley Italian sausage (or regular Italian sausage), sliced into half-inch pieces
1/2 cup lower-sodium chicken broth
1 cup cooked cannellini beans
Parmesan cheese rind
Fresh black pepper
Remove the outer leaves of escarole if damaged or discolored. Cut off the stem ends, wash the leaves twice in abundant cold water and drain. Cut the leaves into two-inch lengths.
In a large Dutch Oven, sauté the garlic in 2 tablespoons of oil until golden but not brown. Add the escarole, salt and red pepper.
Cover and cook over moderate heat 10 minutes, stirring occasionally. Remove the escarole to a bowl and set aside.
Add the remaining oil, onion, fennel bulb and sausage to the pan; cook until the sausage is browned, stirring frequently.
Add the broth, Parmesan rind, escarole and beans.
Cover; bring to a boil, reduce the heat to a simmer and cook 5-10 minutes or until all the vegetables are tender, stirring occasionally.
Like other stews, Beef Burgundy, tastes best when made ahead so the flavors have time to mingle. Serve with noodles, rice, mashed potatoes or cauliflower mash.
Roasted carrots make a nice side dish.
1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 inch cubes
Salt and black pepper
5 slices bacon, cut into thirds
2 tablespoons unsalted butter
1 large sweet onion, diced
2 large cloves garlic, minced
3 tablespoons flour or arrowroot powder
1 (750-ml) bottle good dry red wine
1 tablespoon tomato paste
1 teaspoon anchovy paste
1 lb mushrooms, trimmed and halved
1-2 cups beef broth
2 cloves garlic head, crushed
2 bay leaves
6 sprigs fresh thyme or 1 teaspoon dried
Heat the oven to 250 degrees F.
Heat a large Dutch oven. Add the bacon and cook over medium heat until the bacon is lightly browned on both sides.
Remove the bacon with a slotted spoon to a large plate. Break into smaller pieces.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Add the butter to the pan and melt.
In batches, in single layers, sear the beef in the hot pan for 3 to 5 minutes, turning to brown on all sides.
Remove the seared cubes with a slotted spoon to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add onions the garlic to the pan and saute for 5 minutes.
Sprinkle the flour or arrowroot over the onions and stir until no dry flour remains. Whisk in the wine, tomato paste and anchovy paste until combined.
Add the bay leaves, mushrooms and thyme to the pan.
Add the beef and bacon and enough beef broth to come almost to the top of the beef.
Place the pan, uncovered, into the oven and cook until the meat is tender, 3 ½-4 hours, stirring occasionally and adding broth, if needed, to keep the meat half-submerged in liquid.
Season with additional salt and pepper, if needed. Stew can be made up to 3 days in advance.
Just a note here that this recipe is my version and not an authentic Mexican Huevos recipe.
For 2 servings
1 small yellow onion, chopped
1 garlic clove, minced
1 jalapeno pepper, chopped
1 tablespoon olive oil
1 1/2 cups jarred salsa
2 seeded and chopped plum tomatoes
1 cup jarred roasted red peppers, chopped
1 Chipotle pepper in adobo sauce, chopped
4 large eggs
1 cup shredded Monterey Jack or Mexican blend cheese
1 teaspoon olive oil
Prepare the tortillas:
Heat the oven to 150° F. Place a pan large enough to fit the tortillas in the oven to heat.
Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil.
One by one heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened and pockets of air bubble up inside of them.
Then, remove them to the pan in the oven to keep warm while you cook the sauce and the eggs.
Make the sauce:
Heat the oil in the same skillet and add the onion, garlic and jalapeno. Cook until tender. Add the salsa, tomatoes, chipotle and roasted red peppers.
Bring to a simmer, reduce heat to low, and let simmer for 10 minutes. Return the heat to medium, so that the sauce is bubbling slightly.
Crack 4 eggs into the sauce in the skillet, cover and cook for about 4 minutes until the egg are almost firm.
Uncover the pan and sprinkle each egg with 1/4 cup cheese. Cover the pan and cook for another minute to let the cheese melt and to finish cooking the eggs.
Place a tortilla on a serving plate. With a large spoon place two eggs and half the sauce on top. Repeat with the second tortilla and eggs. Serve immediately.
The one dish meal, while an inventor cannot be named, probably began life during prehistoric times, when whatever foods were available were thrown into a pot and cooked for the tribe’s dinner. Soups and stews made with harvested vegetables and hunted game were most likely the first one dish meals. As cooking processes advanced from an open fire to microwaves and convection ovens, the one dish meal has survived and thrives for busy families.
One dish meals provide the cook with a way of feeding the family without a lot of fuss. Because only one dish or pot is used in the preparation, after meal cleanup is quick. One dish meals also allow for the combining of various leftovers into a new meal that is fresh and appealing to eat.
Types of one dish meals can range from simple soups to elaborate meals, such as Beef Stroganoff or Italian Lasagna. Many one dish meals are considered to be comfort foods with macaroni and cheese topping the list. Pot pies, another popular one dish meal, are most often made with chicken or turkey and vegetable leftovers from previous meals. The crock pot revolutionized one dish meals with the idea that a busy cook could have dinner waiting to be served when returning home from work.
Most one dish meals usually combine a protein, one or more vegetables and a starch such as pasta or rice. These meals can be oven baked or cooked on the top of the stove. Since most meals are prepared by simply combining ingredients, one dish meals are a good way to introduce children to cooking.
One dish meals can be made to feed a single person or a crowd. Many pot luck meals include numerous one dish meals meant to serve a number of people. Casserole dishes that can be warmed up in minutes are a popular way to introduce yourself to new neighbors or help a friend who is ill.
Chicken in Mushroom Sauce
- 3 pounds meaty chicken pieces (breast halves, thighs)
- 2 tablespoons olive oil
- 4 medium carrots, cut into 1-inch pieces
- 1 cup frozen small whole onions
- 1/4 cup dry vermouth or white wine
- 1 -14 ounce can low sodium chicken broth
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 8 ounces fresh shiitake mushrooms, stemmed and halved
Remove skin from chicken. Sprinkle chicken with salt and ground black pepper. In 12-inch skillet, cook chicken in hot oil over medium heat about 10 minutes or until golden brown, turning to brown evenly. Remove chicken.
Add carrot and onions to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add vermouth, stirring to scrape up browned bits. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme, and rosemary.
Bring to boiling; reduce heat. Cover and simmer about 40 minutes or until chicken is tender and no longer pink, adding mushrooms during last 10 minutes of cooking.
White Bean and Sausage Stew
6 to 8 servings.
- 2 tablespoons extra virgin olive oil, more for serving
- 1 pound sweet Italian sausage, cut into 3/4-inch thick slices
- 1 tablespoon tomato paste
- 1/2 teaspoon oregano
- 3 medium carrots, finely diced
- 3 celery stalks, finely diced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 pound dried Great Northern beans, rinsed and picked through
- 2 teaspoons kosher salt, or to taste
- 2 thyme sprigs
- 1 large rosemary sprig
- 1 bay leaf
- 2 teaspoons balsamic vinegar, more for serving
- 1/2 teaspoon ground black pepper, more to taste.
Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add the tomato paste and oregano to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
Vegetable Beef Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 teaspoons ground turmeric
- 1 pound beef stew meat (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
- 6 cups reduced-sodium beef broth or water
- 1- 14-ounce can diced tomatoes
- 2 small parsnips, peeled and diced
- 2 carrots, diced
- 2 stalks celery, leaves included, thinly sliced
- Pinch of saffron threads
- 12 sprigs flat-leaf parsley, plus more leaves for garnish
- 8 sprigs fresh basil, plus more leaves for garnish
- 1 large zucchini, peeled and cut into 1/4-inch dice
- 2 ounces angel hair pasta (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
- 1-2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender and the meat is no longer pink, 4-5 minutes. Add broth (or water), tomatoes and their juice, parsnips, carrots, celery and saffron. Tie parsley and basil sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45-50 minutes.
Stir in zucchini and cook, covered, until soft, 8-10 minutes. Add pasta and cook until soft, 6-10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or basil leaves, if desired.
Oven Roasted Brisket and Vegetables
- 2 large onions, sliced
- 2 medium garlic cloves, minced
- 1 pound baby carrots
- 1 lb. potatoes, quartered
- 5 oz mushrooms, sliced (about 2 to 2 1/2 cups)
- 2 1/2 pounds lean beef brisket, trimmed, use the flat half
- 28 oz canned crushed tomatoes
- 1 teaspoon paprika
- 3/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh lemon juice
- 2 tablespoons brown sugar
Preheat oven to 325ºF.
Spread onion slices and garlic on bottom of a non-stick roasting pan; top with carrots, potatoes and mushrooms. Arrange beef over vegetables.
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from the oven; uncover, stir and use pan juices to baste meat.
Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top.
Winter Vegetable Stew
- 2 tablespoons olive oil
- 12 cipollini onions (pearl onions can be substituted), peeled
- 4 cups vegetable stock
- One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
- One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
- 3 carrots, peeled and cut into 1/2-inch pieces
- 3 potatoes or sweet potatoes, peeled and cut into 2-inch chunks
- 1 fennel bulb, trimmed and diced
- 1/2 lb green beans, trimmed and cut in half
- 2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
Heat oil in a Dutch Oven over medium heat and add onions; cook, stirring, until golden, 5 to 6 minutes. Add stock and herbs; simmer over medium heat for 20 minutes. Add squash, carrots, potatoes and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add green beans and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper.
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