Easy Gourmet Dinners

Lamb and White Bean Risotto; making risotto

You made that lovely Leg of Lamb, Breton Style for Easter dinner.

Everyone loved it, and, lucky you, there are leftovers.

You can make risotto.

Risotto is one of the very best ways to use up leftovers of any sort.

First, a word or two about risotto:

It's not at all difficult.... In fact, it's dead easy.

You do not have to stir constantly.  Stir frequently, stir with a bit of enthusiasm, but do not stir constantly.

Risotto does not have to have cream to make it so creamy - the stirring does that.

Risotto does not have to be finished with butter to make it luscious, the stirring does that.

Risotto should be removed from the heat when it is still quite runny.  There should be visible liquid and it will not hold it's shape on a plate.  It will continue to thicken and by the time you get it to the table and pour a glass of wine it will be perfect.  If it's already dry when you take it off the heat, well.....
You won't have creamy risotto, now, will you?

The first photo is the Lamb and Bean risotto right after I poured it into the risotto platter; the second is when I served it - same risotto.

Lamb and White Bean Risotto
     Made with leftover lamb and beans from Leg of Lamb, Breton Style

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)         112gr, 4oz
1/2 cup dry, white wine          120gr, 4.2oz
2 cups chicken stock          450gr, 16oz
1/2 onion           55gr, 1.9oz
2 tsp butter          9.5gr, .34oz
1/2 cup grated Parmesan cheese        50gr, 1.8oz
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Condimenti

1 - 2 cups cooked lamb cut in bite-size pieces          175gr, 6.2oz
1 cup leftover white beans, Breton style           256gr, 9oz
1/4 cup white wine or chicken stock           60gr, 2.1oz

While risotto is cooking, put all ingredients in a small skillet or saucepan. Gently heat through, cover and keep warm until needed for risotto.

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Entire Recipe / per serving  
Calories:    1496 / 748
Total Carbohydrates:    146 / 73
   Dietary Fiber:    20 / 10
Total Fat:    40 / 20
Saturated Fat:    20 / 10
Cholesterol:    268 / 134
Protein:    105 / 52.5
Calcium:    736 / 368
Sodium:    2503 / 1251.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Roast Lamb, Breton Style

Spring Lamb and Easter.

They do seem to go together, don't they?

Growing up we always had ham.

But here, the markets are chock-a-block with lamb: legs, shoulders, saddles, from France, from New Zealand....

Now we have lamb.

I've never been a fan of the bright green mint jelly that so often appears with lamb (Mint sauce, now, that I like)

But I dearly love beans or lentils with lamb.

These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb.

I used a partially boned saddle of lamb that weighed 28oz (850gr), for a bone-in leg you'd want about closer to the 3 lbs (1.5kilo)

Please, if you roast a leg or shoulder of lamb, use a meat thermometer.  This is usually an expensive cut of meat and it's a shame to not have it cooked properly - and overcooked lamb, like any meat, can be tough....

Rosy lamb is sublime....

Roast Lamb, Breton-Style

1 piece of lamb for roasting, leg, shoulder, saddle, 1.5 - 2.5 lb, (800-1500 gr) depending on bone            900gr, 32oz, lean, well-trimmed leg shank roast
1 tsp dried rosemary
2 cloves garlic         8gr, .28oz
1 19oz (600gr) can cannellini (white kidney beans), about 2 cups beans      360gr, 12.7oz, drained, rinsed
1 leek          80gr, 2.8oz
1 small carrot         60gr, 2.1oz
1 rib celery        50gr, 1.8oz
2 cloves garlic        8gr, .28oz
2 tsp olive oil        9gr, .32oz
1 tbs dried sage
1 tsp dried rosemary
1 3/4 cups whole tomatoes        425gr, 15oz
2 tbs white wine        30gr, 1oz
2 tbs chicken stock        28gr, 1oz

Lamb: Peel and cut garlic into slivers, 10 - 12 in all. Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit. Sprinkle with rosemary. Place the lamb in a roasting pan just large enough to hold it easily. Roast in 450F (230C) oven for 20 minutes. Reduce the oven temperature to 400F (200C) and roast for another 15 minutes per pound, or until done to your liking. If the pan juices start to burn add a couple of tbs of hot water. Use a meat thermometer, if you have one and roast to 130F (54C) for rosy or cut and peak. When done, remove the lamb, cover loosely with foil and let rest. Add beans and stock to pan, scraping and stirring with a spatula to get all the browned bits.

White Beans: Clean and slice leek. Chop celery, carrot and mince garlic. Drain beans. Heat oil in medium skillet. Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes. Add herbs and beans. Drain tomatoes, reserving juice/sauce for soup. Roughly chop tomatoes and add to beans. Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender. When lamb is done remove from pan and add the beans to lamb roasting pan along with chicken stock and wine. Stir to loosen the brown bits and combine flavors.

To Serve: Spoon beans onto a platter. Slice some of the lamb, arrange on beans, along with the rest of the roast and serve.

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Entire Recipe / per serving   serves 4
Calories:    2461 / 615
Total Carbohydrates:    133 / 33
   Dietary Fiber:    32 / 8
Total Fat:    116 / 29
Saturated Fat:    46 / 11.5
Cholesterol:    608 / 152
Protein:    214 / 53.5
Calcium:    640 / 160
Sodium:    2149 / 537

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Beef Braised in Guinness; Irish Potatoes

When we lived in Ireland we had a nice pub and restaurant just a few doors down from our house.  The first time we ate there I realized that the Irish love of potatoes was not a myth.

We had both ordered lamb chops and when the plates were set in front of us there were 3 gorgeous chops and a lovely melange of vegetables....

But no potatoes.

We were astonished! 

Ireland? 

No potatoes?

Not to worry, a few seconds later a lovely woman came by with a loaded tray and offered a choice of 5 or 6 different potatoes.

I chose the gratin.

She put a large portion on my plate and continued to look at me.

I realized I was to select another.

Just a few chips, please.

She put another healthy portion on my plate and continued to look at me.

I apologized, saying I had been ill and didn't have my appetite back yet.  She clucked in sympathy and turned to V.

He was a real man and chose 4 - making the lovely lady very happy.

She came back about 20 minutes later to offer seconds...

We paid more attention after that.... And would often see people have 2 'Jacket Potatoes' for a light  lunch - baked potatoes with butter.

I once saw a women in a Chinese restaurant set aside the rice and spoon her Stir-Fried Chicken and Vegetables on top of a huge plate of Chips (French Fries).

Washed down with a Guinness, of course.

This is a classic for St. Patrick's Day, but a great cold-weather dish anytime. Slow braising makes the beef meltingly tender and the beer adds a robust flavor. Serve with Jacket Potatoes.

Beef Braised in Guinness

24oz (700gr) beef suitable for stewing or braising           700gr, 24.7oz round
1 large or 2 medium onions           220gr, 7.8oz
2 cloves garlic           6gr, .21oz
5 - 6 carrots           450gr, 1528oz
3 bay (laurel) leaves
1 tsp dried thyme
2 cups (1 pint) Guinness           455gr, 16oz,**
1 cup beef stock           112.5gr, 4oz
1 tbs oil           13.5gr, .48oz
4 tbs cornstarch (maizena, corn flour)           32gr, 1.1oz
1 tbs paprika           6.3gr, .22oz

Cut beef into 1" (2.5 cm) cubes. Cut onion into quarters, then slice thinly. Mince or press garlic. Cut carrots in half the long way, then into 1" (2.5cm) pieces. Combine paprika and cornstarch in a plastic food bag. Add beef and toss to coat evenly. In a heavy saucepan, large enough to hold everything easily, heat oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and brown on all sides. Add garlic and sauté 1 minute more. Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour. If it starts to dry out, add more Guinness or beef stock. If you would like the sauce thicker, dissolve 1 tbs cornstarch in 2 tbs water and stir in as much as you need - a little at a time, cooking and checking, or it will get too thick.
When ready to eat, remove bay leaves and serve.

** The nutrition info assumes that 75% of the alcohol is cooked off after 1 hour.

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Entire Recipe / per serving - recipes serves 4
Calories:    1960 / 490
Total Carbohydrates:    93 / 22
   Dietary Fiber:    19 / 4.5
Total Fat:    106 / 26.5
Saturated Fat:    36 / 9
Cholesterol:    434 / 108.5
Protein:    154 / 38
Calcium:    257 / 64.25
Sodium:    1081 / 270

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Roast Leg of Lamb on Bed of Potatoes

If you're thinking 'Lamb' for Easter....

This is not only delicious - it's impressive and easy - made in one roasting pan. I used a shoulder of lamb, which is a bit smaller and less expensive than a traditional leg.

I start the lamb in a hot oven to get it browned (and the top layer of potatoes crispy) and finish in a slow oven to keep the meat juicy.

For any roast, a meat thermometer is invaluable. If possible, get the kind that has a probe into the meat with the display staying outside the oven. That way you don't have to open the oven to check. The potatoes take on the wonderful flavor of the meat and cook down to a luscious creaminess.

Roast Leg (or Shoulder) of Lamb on a Bed of Potatoes      This serves 6.
  
1 leg or shoulder of lamb, about 4 lbs       1815gr, 64oz, lean, well-trimmed
6 medium potatoes           900gr, 32oz
2 large onions           350gr, 12.4oz
2 cups chicken stock           450gr, 16oz
1/2 dried tsp rosemary
1/2 dried tsp thyme
1/2 dried tsp oregano
1/2 dried tsp garlic powder
1 tbs olive oil           13.5gr, .48oz

Thinly slice the potatoes and onions. Put them in a large saucepan, add chicken stock and bring to a boil over medium-high heat - stirring so they don't stick. Pour the potatoes, onions and stock into a baking dish large enough to hold them and the lamb easily; I use my 10 X 14 inch (25 X 35cm) oval ceramic baking dish. Smooth the potatoes/onions out, cover with foil and bake at 400F (190C) for 10 minutes.
Mix the herbs and garlic. Rub the oil on the lamb and sprinkle with the herbs. Remove potatoes from oven. Remove foil and put the lamb on top of the potatoes. Return to oven, uncovered, and roast for another 30 minutes. Turn oven down to 300F (150C) and roast for another 12 - 15 minutes per pound. Lamb should be 125 - 135F (52 - 57C) Do not overcook or it tends to be dry. Remove lamb from potatoes. Cover potatoes tightly and lamb loosely. Let rest for 10 minutes before carving. Serve all from the baking dish.

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Entire Recipe / per serving - 6
Calories:    5412 / 902
Total Carbohydrates:    192 / 32
   Dietary Fiber:    28 / 4.5
Total Fat:    358 / 60
Saturated Fat:    149 / 25
Cholesterol:    1302 / 217
Protein:    336 / 56
Calcium:    505 / 84
Sodium:    1927 / 321

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Roast Cornish Game Hens with Creamy Herb Sauce

Something special for Valentine's Day?

Individual Cornish Game Hens are perfect.

I was introduced to these little cuties and discovered my love of cooking when I was at university.

Being poor college students a friend and I arranged to clean house for two guys every Sunday in exchange for dinner and drinks. 

We also had to do the cooking.

Did I mention we were poor college students?  And desperate for a good meal?

One of the guy's mother worked in a supermarket (she could have owned it for all we cared at the time) and used to pick-up the 'seconds' to give to her 'boy'.  He had a freezer full of (among other things) Cornish Games Hens, albeit damaged ones.... Missing a wing or a leg.  

Every Sunday we would spend about an hour cleaning their apartment and 3 hours fixing the fanciest dinner we could come up with using whatever foods Mom had sent down that week.

The also supplied the beer and wine.

It was our favorite day.

This recipe is for 4 but can easily serve two - cut in half or not ;-))

Cornish Game Hens with Herb Sauce
     Small, perfectly roasted hens make an elegant presentation for individual servings but can be carved like a larger bird to serve 4. Remember to put bowls for bones on the table - and wet towels for fingers.

2 Cornish Game Hens, poissin or little, individual chickens or 1 small whole chicken       575gr, 20.3oz each
2 tbs soft butter           28.4gr, 1oz
1 1/2 tbs dried tarragon
1 1/2 tbs dried summer savory
1 1/2 tbs dried thyme
1/2 tsp salt
2 tbs olive oil           27gr, .95oz

Wash hens and pat dry with paper towels. Mix 1 tbs butter with 1 tbs each of tarragon, thyme and savory. Divide herb mixture and put half into each of the hens. Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan. Rub the remaining 1 tbs butter over the hens and sprinkle the remaining 1/2 tbs of each herb and the salt over the top. Put into 400F (200C) oven and bake for 30 minutes. Pour 1 tbs oil over each hen and bake 20 - 30 minutes longer or until done. See techniques. I recommend the thermometer... Remove and serve with:

Herb Sauce  Use fresh herbs if you have them

1 tbs butter         14.2gr, .5oz
1 shallot              22gr, .78oz
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried savory
1 tbs flour             10gr, .35oz
1/2 cup dry white wine           120gr, 4.2oz
1/4 cup chicken stock            56gr, 2oz
1/3 cup Greek yogurt, crème fraiche, or sour cream           100gr, 3.5oz yogurt

Finely chop shallot. In medium saucepan sauté shallot and herbs in butter until shallot is tender. Add flour and stir constantly for 1 minute with a whisk. Slowly add wine stirring constantly to thicken. Add stock and heat, stirring, to boiling. Add yogurt and serve.

To serve: Present birds on a small platter for approval; then carve and serve, sauce on the side.

Note: Serves 4

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Cornish Hens / per serving
Calories:    2742 / 685.5
Total Carbohydrates:    0 / 0
   Dietary Fiber:    0 / 0
Total Fat:   212 / 53
Saturated Fat:   63 / 15.5
Cholesterol:    1224 / 306
Protein:    198 / 49.5
Calcium:   132 / 33
Sodium:    866 / 216.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Herb Sauce / per serving
Calories:    370 / 92.5
Total Carbohydrates:    20 / 5
   Dietary Fiber:    1 / .25
Total Fat:   21 / 5.25
Saturated Fat:   14 / 3.5
Cholesterol:    52 / 12.5
Protein:    6 / 1.5
Calcium:   175 / 43.5
Sodium:    172 / 43

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Beef Stroganoff

Anyone (besides me) remember Hamburger Stroganoff?

Ground beef, Cream of Mushroom soup and a container of sour cream?  Some people added dry Onion Soup mix for good measure - maybe worried that they weren't getting enough salt..... 

This is better.

Beef Stroganoff over Pasta

10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking          300gr, 10.5oz
1 medium onion          110gr, 3.9oz
4oz (125gr) mushrooms           125gr, 4.4oz
4 tsp olive oil          18gr, .63oz
1 tbs paprika           6.3gr, .2oz   **
1/3 cup flour           50gr, 1.8oz   **
1/2 cup beef broth           112.5gr, 4oz 
2 tbs tomato paste           30gr, 1oz
1 tbs Worcestershire sauce           17gr, .6oz
1 tsp dried basil
1 1/2 tbs cornstarch (maizena) dissolved in           12gr, .4oz
2 tbs beef stock           28gr, 1oz
1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream        150gr, 5.3oz Greek yogurt
Pasta

Peel and cut the onion, vertically, into 6ths. Brush any dirt off the mushrooms (see techniques) and slice, trimming off the tough stem ends. Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces. Put flour and paprika into a medium food bag - large enough to easily hold the beef. Mix the flour and paprika, then add the beef. Shake to coat well.
Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender. Remove to a plate. Heat remaining 2 tsp oil in same skillet. Add beef and sauté until starting to brown, 3 - 4 minutes. Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine, cover, reduce heat and simmer 5 - 10 minutes. Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan. Continue stirring until quite thick. Remove from heat, add yogurt, mix thoroughly. Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.

Pasta

1 1/4 cups pasta, bite-size           113gr, 4oz

Heat water to boiling. Add pasta and cook according to package instructions. Drain and serve.

** The nutrition info assumes 50% is consumed.

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Entire Recipe / per serving
Calories:    1477 / 738.5
Total Carbohydrates:    140 / 70
   Dietary Fiber:    14 / 7
Total Fat:   58 / 29
Saturated Fat:   21 / 10.5
Cholesterol:    135 / 67.5
Protein:    96 / 48
Calcium:   836 / 418
Sodium:    1027 / 513.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Spanish Pork with Peppers and Olives; first Type 1 Christmas

Christmas was a new challenge for us, with all the food, wine, and goodies that everyone has this time of year. 

V came through it all pretty well.  He only had one instance of his BG jumping from 100 to 350 in the space of an hour, without having eaten anything for 3 hours. 

I attribute that to the wee bit of Irish (whiskey) and the wine with dinner.

He attributes it to the unpredictable gremlins of Type 1.

We're probably both right.

It might have something to do with all the wonderful, decadent food we ate for 3 days....

It's Christmas.

Now we'll behave.

Well, except for that little blip on the horizon called New Year's Eve, but that's only one night.

We had this lovely pork and peppers on Basmati Rice, but you could easily just have it with a bit of bread to mop up the sauce.

Spain, like most countries with a warm climate, grows and eats lots of peppers. In Andorra I used long, green chilies. Now I make do with bell peppers, but green, as they have a sharper flavor, for this dish. Use hotter peppers if you prefer. And the olives? They're everywhere!

Spanish Pork with Peppers and Olives

1 pork tenderloin          450gr, 15.8oz
1/2 green pepper           80gr, 2.8oz
1 onion           145gr, 5.1oz
2 cloves garlic           8gr, .28oz
2 carrots           180gr, 6.3oz
1/2 cup olives, pimento stuffed           80gr, 2.8oz
1 tsp dried basil
1 tsp dried marjoram
1/4 cup white wine           60gr, 2.1oz
1/4 cup chicken stock           56gr, 2oz
2 tbs white Balsamic vinegar           32gr, 1.2oz
1 tbs olive oil           13.5gr, .48oz
2 tsp cornstarch dissolved in 1 tbs water           5.2gr, .18oz

Slice onion about 1/8" thick (.3cm). (Peel it, cut it in half and then slice it.) Cut pepper in half the short way and then into slices, 1/4" thick (.6cm). Cut carrots into matchsticks. Mince garlic.
Heat oil in medium nonstick skillet. Add onions, pepper, carrots and sauté 8 - 10 minutes. Add garlic and sauté another 2 minutes. Remove vegetables and set aside. Slice pork into rounds about 1/2" (1cm) thick. Add to skillet and sauté 3 - 4 minutes per side, or until done. Cut olives in half. Return vegetables to pan, add olives, herbs, wine, stock and vinegar. Stir to combine. Cover, reduce heat to low and simmer 5 minutes to blend flavors.
Uncover, remove pork to small platter. Increase heat under skillet. Add cornstarch mixture and stir to thicken. Arrange vegetables next to pork and serve.

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Entire Recipe / per serving
Calories:    1027 / 513.5
Total Carbohydrates:    52 / 26
   Dietary Fiber:    12 / 6
Total Fat:    42 / 21
Saturated Fat:    9 / 4.5
Cholesterol:    292 / 146
Protein:    99 / 49.5
Calcium:   197 / 98.5
Sodium:    1706 / 853

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Turkey with Sherry and Prosciutto; leftovers

I usually make this with turkey cutlets, but it would be a great way to use up leftover turkey from a holiday bird.  There are only so many turkey sandwiches one can eat.

Turkey with Sherry and Prosciutto

2 - 4 turkey cutlets or turkey breast           350gr, 12.4oz
4 slices Prosciutto or Iberian ham           100gr, 3.5oz
4oz mushrooms           125gr, 4.4oz
1/2 cup chicken stock           112gr, 4oz
1/2 cup Amontillado (sherry)           120gr, 4.2oz
1 tsp dried rosemary
1 tsp brown sugar           3gr, .1oz
1 tbs cornstarch (maizena) dissolved in 2 tbs water           8gr, .28oz
1 tbs olive oil           13.5gr, .48oz
1 1/4 cup pasta (farfalle)           100gr, 3.5oz

Cook pasta according to package directions.
Cut turkey into bite-size pieces. Clean and slice mushrooms. Slice ham into bite-size pieces. Heat oil in nonstick skillet. Add mushrooms, ham and sauté 5 minutes. Add turkey and sauté 5 minutes longer. Add stock, sherry, rosemary and sugar, cover and simmer 10 minutes. Uncover, stir in cornstarch to thicken. Serve over pasta.

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Entire Recipe / per serving
Calories:    1356 / 678
Total Carbohydrates:    100 / 50
   Dietary Fiber:    2 / 1
Total Fat:    35 / 17.5
Saturated Fat:    10 / 5
Cholesterol:    283 / 141.5
Protein:    131 / 65.5
Calcium:   51 / 25.5
Sodium:    2464 / 1232

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Merry Christmas, Happy Holidays, and all that

Merry Christmas!

Joyeux Noël!

Bon Nadal!

Feliz Navidad!

Fröhliche Weihnachten!

God Jul!

Buone Feste Natalizie

Did I say Merry Christmas everyone......

We're in the mountains... Weather permitting, we'll be back before the 1st!

May 2010 be a healthy, happy year - with good BG readings for everyone!

Pasta with Ham and Peas; leftovers

I love ham, both as leftovers from a nice roast (which I can't do here) or to buy a thick slab at the meat counter and toss it into various dishes all week. 

A big, 'Spiral Cut Ham' was always our holiday tradition when we lived in the US. The best part was the leftovers.

If you do that... and have leftovers.....

This is a quick, colorful, skillet dinner.

Pasta with Ham and Peas

10oz  ham           300gr, 10.6oz
1 red bell pepper           160gr, 5.6oz
1 onion           145gr, 5.2oz
1 tbs olive oil           13.5gr, .48oz
1 1/2 cup peas            240gr, 8.5oz
1/2 cup chicken stock           120gr, 4.2oz
2.5 - 3 oz creamy goat cheese a bit more than 1/2 container Chavrie or Chevraux          90gr, 3.1oz
1 tbs Dijon-style mustard           15gr, .52oz
1/2 tsp paprika
1 tsp thyme
1oz  shredded cheese           30gr, 1oz
1 cup dried pasta, - penne, rigatoni           90gr, 3.2oz

Cook pasta according to package directions. Cook pasta a minute less than usual and let it finish in the sauce.
While pasta cooks: Roughly chop onion and pepper. Cut ham into bite-size pieces. Heat oil in large skillet. Add onion and pepper and sauté until tender, about 5 minutes. Add ham, paprika and sauté 5 minutes longer. Add chicken stock, thyme, mustard and stir to combine. Add peas, cover and simmer until peas are tender, about 5 minutes. Add goat cheese and stir until melted and combined. Add pasta and stir to coat. Sprinkle with cheese and serve.

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Entire Recipe / per serving
Calories:    1538 / 769
Total Carbohydrates:    136 / 68
   Dietary Fiber:    28 / 14
Total Fat:    61 / 30.5
Saturated Fat:    23 / 11.5
Cholesterol:    253 / 126.5
Protein:    95 / 47.5
Calcium:   601 / 300.5
Sodium:    4645 / 2322.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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