My Thanksgiving Dinner.
Roasted leg of lamb with braised lentils, acorn squash, and pan gravy.
I bought the lamb leg a few weeks ago from @vesselmeats and knew pretty much immediately that I was going to have it for Thanksgiving dinner.
For the lamb I made a herb and garlic rubbed with thyme, rosemary, garlic, shallot, salt and olive oil. I mashed this all together in a mortar and pestle and then rubbed it all over the lamb. I then seasoned the lamb with pepper, put it in a roasting pan with carrots, onions, celery, and tomato in the bottom. I put this all in the oven at 400°f.
After the first half hour I poured half a bottle of red wine into the roasting pan and let it cook for another 15 minutes. Then, I added 1 L of beef stock, flipped the lamb, and roasted it for another 20 minutes or so or just until it was about 90% done or about 140°f. I then took it out of the oven turned on the broiler and crisped up the surface of the lamb.
While the lamb was resting I drained the liquid out and made a gravy by adding a bit if corn starch and salt and pepper.
The lentils were braised with white wine, beef stock, onion, garlic, carrot, celery, potatoes, and thyme.
Put all this together and serve it with a dry red wine and oh my god do you have a great meal. I couldn't be happier.
The acorn squash was just roasted with olive, salt and pepper.
I just wanted to say thank you to everyone for following me and for all of your support. It really does mean the world to me.
Yum yum yum. This was flipping awesome. I try to cook at least one new recipe each week, and every now and then I hit upon one that’s an absolute keeper. This is one such recipe. Slow cooked (7 hour) lamb shoulder with braised lentils...served on creamy potato mash. Food coma. The lentils were from an old @colesmag_team magazine (meant to be served with chicken) and I just slow-cooked the lamb with a huge bunch of rosemary from my garden, an onion and about 6 cloves of garlic.
Swipe to see more! 👉🏼👉🏼
Trying to maintain a high fibre diet so I’m thinking of #braisedlentils 😋
In this recipe I’ve decided to use green lentils as it contains as much nutrients as red and black, but with lower calories count 💥
(green lentils does not deform/become mushy as compared to red is also a plus!)
Minced pork and beef, 300-400g each
1 baby-sized celery stalk
1 red carrot (intensifies flavour)
1/3 white onion
3 cloves of garlic
1/2 cup white wine (I used Chardonnay in this recipe)
1 bay leaf
2 fresh thyme springs
1 cup green lentils, rinsed and drained
1 cup chicken stock
Salt and Pepper (I used mushroom seasoning to replace salt)
Half handful of spinach (optional)
1) Toss in minced pork over medium heat, stir it occasionally for 5 mins until fat has rendered
2) Add in onion, carrot, celery and tomato till soften, then stir in garlic until fragrant
3) Add in minced beef and stir it for 3 mins
4) Set the heat to medium high, add in bay leaf, thyme, and wine, let it simmer till the liquid has evaporated
5) Pour in both stock and lentils, bring it to boil
6) Reduce to low heat, cover and cook for 40 mins until the lentils are tender
7) Toss in spinach leaves and stir it for a minute
8) Remove bay leaf and thyme springs, season with S&P + Paprika
The outcome may not look as pretty, but lean meat and veggies will definitely fulfil your daily nutrient needs! 😉👍🏼
MERRY CHRISTMAS w/ Creamy Stuffed Chicken (GF, LF, LC, P) 🎁1 lb chicken 🎄6 tbsp of Pesto 🎁3 Slices of mozzarella 🎄2 tbsp of dried tomatoes 🎁1 cup Coconut cream 🎄3 tbsp of ghee butter (melted) 🎁1 tbsp Garlic salt 🎄Pepper for taste 🎁Salt for taste 🎄1/2 tbsp Parsley 🎁1 tsp All spice
1. Preheat oven to 350 degrees
2. Place 3 chicken breast in pan.
3. Slice chicken breast in half without severing halves completely
4. Smear 2 tbsp of pesto inside each chicken breast on the top and bottom half. Place slice of mozzarella in the middle. Layer the dried tomatoes evenly through each slice of chicken.
5. Season top of chicken with salt and pepper.
6. In a bowl, mix coconut cream, garlic salt, melted ghee butter, parsley, all spice and pepper.
7. Smear mixture over the chicken breast in the pan. Spoon leftover cream sauce around chicken breast.
8. Place dish in oven for 30 minutes.
Over the next few weeks, I’m going to be traveling! This week I got to visit Seattle for the first time! I started this trip with Braised Lentils from @radiatorwhiskey ! I love cooking, but trying new food is always fun.
VEGAN PICADILLO adapted from @cilantro_and_citronella. Meatless Cuban-style picadillo made with lentils, potatoes, red bell peppers, tomatoes, herbs, spices and olives. This dish is simple, hearty, comforting, satisfying, very flavorful, healthy and delicious. Serve picadillo over brown rice or use as a taco filling.
Recipe is posted here:
MY MODIFICATIONS: Used Trader Joe's steamed lentils (located in the refrigeration section), added 2 teaspoons ground coriander with the other herbs and spices, omitted the nutmeg, used combination of diced tomatoes and whole tomatoes with their juices, simmered both lentils and Yukon gold potatoes together, omitted the raisins, added 30g chopped capers with the olives, salt to taste and ground black pepper. Picadillo will thicken more as it sits so including the juices from the canned tomatoes will keep the picadillo moist. This dish tastes even better the next day.