Tag Archives | #lamb

School Break


Things I don’t look forward during School Break:

  1. It will take me approximately 3 to 7 days to pack for the whole family; we will have had 37 different marital blow ups before even leaving the house.
  2. Immediately upon arrival to destination everyone, including my husband, will develop an ear infection or an obscure rash that will require a) finding a pharmacy open in the middle of the night and b) a winner disposition for Charades to explain, in a foreign language, what hurts.
  3. The guilty feeling I nurture when I pretend my kids haven’t been on their tablets for 48 hours straight watching twat Jelly on youtube playing Minecraft.
  4. The “ME FIRST” arguments. Me first in the car, me first out of the car, me first opening the hotel door, me first taking a shower. Note nobody never, ever shouts: Me first to bed!
  5. Hotel room sex interrupted by wandering children looking for their tablets.

Things I do look forward during School Break:

  1. Even if I’ll be tired as hell when I get back I know I’ll have great memories about my lovely family. I’ll remember with warmness my daughter shoving her gigantic bunny toy through the tiny security detector at the airport, while a line of disgruntle travelers forms behind us.
  2. My son talking poop and farts non stop and making me laugh so hard my Prosecco comes out from my nostrils.
  3. Sharing time with the people I love the most and eating unforgettable meals that I didn’t have to prepare.

If you are smarter than me and decide not to travel but you have to cook for the family I suggest my ginger, turmeric, chickpea, cumin and tomatoes Braise
This meal is the ultimate immune boosting secret packed with plant based ingredients and natural anti-inflammatories like turmeric & ginger. Flu season and kids snot ? bring it on.

Watch my video recipe on FabFitFun.com or just follow the recipe below.

 

Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
Yum
Print Recipe
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove
  • 1 large onion finely chopped
  • 2 stalks celery finely chopped
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric
  • 1 teaspoon powder cumin
  • 2 cups canned chickpeas drained
  • 1 large fennel bulb, cut into ¼-inch slices
  • 1 can (15 oz) crushed tomatoes
  • 6 cups stock vegetable
  • 3 tablespoons fresh parsley leaves, chopped
  • 1 bay leaf
  • 4 cups shredded kale or Swiss chard, or cabbage cabbage or Swiss chard 
  • ½ lemon
  • 3 tablespoons fresh parsley leaves, roughly chopped
Servings: people
Instructions
  1. Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
  2. Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
  3. Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes

Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.

You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.

Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.

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Pistachios and Herbs Roasted Rack of Lamb

This pistachio and herbs rack of lamb is absolutely delicious and easy to make. I suggest you ask your butcher to French down the racks, so there is no fat or silver skin left – making them extremely tender, lean and juicy. The racks are easy to prepare and they roast in about 20 to 25 minute in a hot oven, the herbs and pistachios will flavor the meat beautifully making this a show off Easter meal.

Recipe by Silvia Baldini

Pistachios and Herbs Roasted Rack of Lamb
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Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Pistachios and Herbs Roasted Rack of Lamb
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Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Ingredients
  • 4 cloves garlic, peeled
  • 1/2 cup (packed) fresh mint leaves
  • 1/2 cup (packed) fresh parsley leaves
  • 1/2 cup shelled pistachios
  • 1/2 cup toasted bread crumbs
  • 1 medium grated lemon zest
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons sea-salt
  • 2 tablespoons ground black pepper
  • 4 tablespoons Dijon mustard
  • 3 1- to1 1/4 pound well trimmed racks of lamb
Servings: servings
Instructions
  1. Combine the garlic, the mint, the parsley, the pistachios, the bread crumbs and the lemon zest in a food processor. Blend until the garlic is finely chopped. Add 4 tablespoons oil and blend until a coarse paste forms. Transfer half of herb paste to small bowl and reserve
  2. Sprinkle each lamb rack generously with salt and pepper. Preheat the oven to 450°F. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Place 1 lamb rack, meat side down, in the skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Cool off for a couple of minutes.
  3. Spread the Dijon mustard evenly over the lamb, then spread the herb and pistachio paste over the lamb racks. Place on to a lined baking sheet, meat side up.
  4. Roast the lamb until a meat thermometer inserted into the center of the lamb registers 130°F for medium-rare, about 20 minutes. Transfer the lamb to a platter. Let it stand 15 minutes. Mix any pan juices into the reserved herb paste. Cut the lamb between the bones into individual chops. Serve with the herb and pistachio sauce.
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One-Pot Lamb, Lentils and Chickpeas Stew

A woman’s place is everywhere.

Therefore, we need all the help and stamina we can get to gallop through the day and win our battles. Lentils and Chickpeas are a source of ginormous energy and taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy, all-inclusive, one-pot family dish. POW!

One Pot Lamb and Lentils Stew
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Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

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One-Pot Lamb, Lentils and Chickpeas Stew

A woman’s place is everywhere, therefore we need all the help and stamina we can get to get to gallop through the day and win our battles. Lentils and Chickpeas are a ginormous source of energy and they taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy all inclusive one pot family dish.

One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

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