Pasta with Lamb and White Beans; Internet cook books, Weekly Menu

Pasta with Lamb and White BeansPasta_lamb_bean

Do you read cook books?

Do you have a stack next to the bed for when you wake up a bit peckish in the night?

Do you collect them?  Old ones; new ones; by course; by food group; by food type….

Do you do research, then take the best bits out of a half dozen books to come up with whatever?

The internet is wonderful, isn’t it?

But, it’s not the same as relaxing in one’s favorite chair, casually flipping the pages, drooling over the photos, is it?

I know  you all have been wondering what I do in my spare time.

This is it:  Easy Gourmet Dinners

I took some of my favorite recipes, both from my blog and from my website, and put them in a ‘cook book’ format that allows one to ‘flip the pages’, through a category or the whole book.

(I actually did this when we were still prisoners in Vlad’s House – just decided to publish it finally.)

It’s still wobbly, with quirks and bugs and missing links….

But, have a look, in your spare time, and let me know what you think…

I just had a desperate need to feel like I accomplished something today….

Now, what to do with your leftover lamb….

Pasta with Lamb and Beans

Pasta with Lamb and White Beans, Greek Style

Made with leftover lamb and beans from Roast Lamb, Breton Style, this could as easily be made with fresh ingredients. The cherry tomatoes and green garlic add a touch of spring, and just enough ‘tomato’ flavor. With the Feta we go from ‘Breton’ style to ‘Greek’ style.

 2 cups leftover lamb or use raw lamb cut into pieces
4 – 5 green garlic, about 1/2 cup, sliced substitute 4 green onions, sliced, and 1 clove garlic, minced
1 cup cherry tomatoes
3oz (90gr) feta
1/3 cup dry-cured Greek black olives
1 tbs olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 cup (4oz, 125ml) chicken stock
1 cup (8oz, 250gr) white beans, leftover
1 cup pasta – penne, rigatoni, rotelle

Cook pasta according to package directions, drain.
Cut the lamb into bit-size pieces. Trim and thickly slice green garlic. Cut the cherry tomatoes in half. Cut the olives in half. Cut the feta into small cubes.
Heat the oil in a large nonstick skillet and sauté the green garlic (raw lamb, carrot) until tender, about 5 minutes. Add the cooked lamb, stock, beans and herbs, heat through. (Simmer, covered, 5 minutes if using raw lamb, carrot) Add pasta, tomatoes, olives and feta, heat through. Serve

Note: If using raw lamb sauté with the green garlic. If not using leftover beans, add 1 small, chopped carrot and sauté with the green garlic.

In addition to the above, for the week of April 10 we have Emerald Soup, Asparagus and Chevre Quiche Roast Leg of Lamb, Artichokes….

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

13 thoughts on “Pasta with Lamb and White Beans; Internet cook books, Weekly Menu”

  1. Are ya kiddin’ me??? THIS is what you do in your spare time??? I just went to a few pages, and can hardly wait till I have more time to peruse! Thanks!

  2. Holy Cow, you did all that in between renovating your huge house/barn, caring for Ton Mari, walking the Girl Dogs! You are amazing! Brava!!

  3. internet recipes suit me more than cookbooks theses days. i wont throw out my old cookbooks because the are precious memories of my younger days, but i must admit, i prefer my computer to books – it’s called progress!

  4. maria v, I also tend to cook via internet. Just put in a couple of main ingredients you have on hand, and voilà, recipes using those come right up. Cookbooks always call for everything you don’t happen to have.
    However, cookbooks make wonderful coffee table books! Just take a couple from the vast collection (and most of mine are from a life a loooong time ago), then browse thru them when you’re sitting down for a few minutes. They are a great way to bring back old memory recipes, but then the internet comes to the rescue to freshen them up a bit!

  5. You have been working hard!
    I love the pasta out of leftover lamb, the Greek flavours are perfect to match the stong lamby flavour.

  6. Hello Katie — I mainly wanted to say hi. I have really dropped out of food blogging lately, so sorry I haven’t kept up. It was just getting to be too much. I still write La France Profonde and And So Forth though. It’s nice to see some people “fidèles au poste…”
    Hope your move has worked out and have a wonderful weekend.

  7. Oh yum! I have to tell you–I made the leg of lamb for Easter, and it was fabulous, and I made this last night with the leftovers, and again–fabulous! Thanks!

  8. Tanna, sorry – I ate it all.
    Cindy, sleep is highly over rated (not)
    Zoomie, when I was trapped at Vlad’s house without internet.
    Maria, I love my books…. and the internet.
    Azurienne, books are treasures, the internet is a convenience… which I love, also
    Natashya, some days I wonder why I do it.
    Betty, Hi to you too, I visit ;-))
    Thanks, Marie
    And you too, Tracy!
    Amy, glad you liked! (Hope the weather was decent!

  9. wow! Definitely it is what i will cook for my guests the next time we meet together. By other hand it’s funny surfing in internet and at the same time finding what u can cook for today. Thank you for those delicious ideas.

Comments are closed.

Share via
Copy link