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Cooking time: 2 hours, 1 1/4 hour break for menu Cooking schedule: see below for instructions
Another braise - but 'tis the season, after all. The potatoes can be cooked through the first stage earlier as well. We'll use up the leftover chickpeas with the lentils - then finish both later in the week. The soup is simple, flavorful and warming. For this dinner I used the sauce from the whole tomatoes I needed for the lentils, plus 1 tomato to equal 1 cup total for the soup. Substitute pork for the lamb if you prefer.
Total time: 10 minutes
This is the second easiest soup I make - an Italian version of Egg Drop Soup (the easiest). I sometimes add chopped tomato to it, or not; sometimes croutons, or not.
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Total time: 2 hours
Slow-cooking lamb in wine is typical all over France. This uses red wine, similar to the version made in Avignon. The original is slowly baked for 5 hours in a 350F (180C) oven; I opted for a slow braise on the cook top. After 2 hours the flavors have blended perfectly and the lamb melts in your mouth.
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Total time: 40 minutes
These are slightly different than my usual oven fries, but still crispy on the outside, creamy on the inside; finished with just a sprinkle of salt.
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Total time: 30 minutes
I use the tiny, green lentils de Puy, but the larger brown or tan lentils will work as well. This is a simple method and would work equally well with any legume - highlighting the flavor of the vegetable.
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Instructions:
Cooking Schedule: 2 hours, 1 1/4 hour break |
Check lamb after 30 minutes, adjust heat if needed |
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