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 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….
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