New Year's Resolution

I am resolving this year to make healthy meals for my family and reduce the number of times we go out to eat. Often I am too overwhelmed with all the kids' activities and working full time to cook. However, when I looked back at our spending for the last three months, and took into consideration how much weight I have gained in that time, I realize I have to do things differently this year! So, I plan to chronicle my meals to help me be accountable and share the fun I have in creating great tasting meals.

Yesterday's meal was roast lamb with herb jus, orzo with zucchini, yellow squash and roasted red peppers, roasted rosemary baby red potatoes, sauteed mushrooms, and of course, blackeyed peas with bacon. I must confess that these dishes weren't necessarily the most healthy because I was mostly concerned about taste.

The recipes for these were found on the Internet and adapted for my family and tastes. I'll post the recipes at the end.

Today's meal was Lamb Stew with mini biscuits using the left over lamb from yesterday. The roux was not really thick enough so I'll adapt if I make again. I used Pioneer Low Fat Baking mix for the biscuits and used the recipe on the box. The star shaped biscuit was Caitlin's idea. I served my mom's apple, banana salad and broccoli with the stew. Here's a picture of the finished product:

Roast Lamb
Adapted from a Washington Post recipe

MAKE AHEAD: Not only is it fine to prep the roast with its herb coating inside and out and tie it ahead of time, it's better to do so; it gives the flavors a chance to meld. You don't even have to cover it in the refrigerator, if you don't mind the lingering aroma of garlic. Bring the roast to room temperature by taking it out of the refrigerator 1 hour before roasting.

6 to 8 servings

Ingredients: Leaves from 2 stems of rosemary (1/4 cup loosely packed)
Leaves from 4 large sprigs of thyme (2 tablespoons)
Leaves from 1/2 bunch of flat-leaf parsley, washed well and patted dry (12 cup)
2 medium cloves garlic, crushed
Salt
Freshly ground black pepper
4 to 5 pounds leg of lamb (fat trimmed to 1/8 inch), shank bone intact
1 large carrot, coarsely chopped
1 large onion, cut into quarters
4 cups low-sodium beef broth
Red cooking wine
1 bay leaf
2-3 T olive oil
2-3 T butter

Directions: Combine the rosemary, thyme, parsley, garlic, salt, and olive oil in the bowl of a food processor; run the machine for 30 seconds to form an herb paste.

Lay the lamb fat side down on a cutting board. Cut 1 ½ inch slits in the lamb. Spread half of the herb paste evenly over the inside surface of the leg. Push the herb paste into the slits. Use kitchen twine to tie the leg together crosswise at 1-inch intervals, starting at the widest part in the middle and working toward the ends.

Tie the roast together lengthwise once on each side of the shank bone and turn it over. The roast should be compact and shaped like a Bartlett pear. Cut 1 ½ inch slits on the other side of the lamb. Spread the remaining herb paste. Push the herb paste into the slits.

Place the lamb in the prepared pan and place vegetables around it. Loosely cover the roast and let it sit at room temperature for 1 hour.

After 45 minutes of that time, position an oven rack in the lower third of the oven; preheat to 450 degrees. Roast the lamb uncovered for 20 minutes. Reduce the heat to 350 degrees; cover and roast for 1 hour or until the meat reaches an internal temperature of 125 degrees when measured on an instant-read thermometer.

Remove the pan from the oven. Place the lamb on a cutting board and loosely cover it with foil; let it rest for 15 minutes.

Transfer the pan juices to a large saucepan. Add the beef broth, red wine (to taste) and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for 15 minutes. Add the butter and stir to incorporate.

Untie the leg of lamb and cut into 1/2-inch slices. Serve immediately, with herb jus on the side.

Roasted Baby Potatoes with Rosemary
Adapted from a Rachel Ray recipe
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield: 10 servings

Ingredients:
2 ½ pounds baby red potatoes
6 cloves garlic
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Directions:
1. Preheat oven to 450 degrees F.
2. Mince rosemary, garlic and olive oil in Ninja.
3. Quarter potatoes and put in a large bowl. Coat potatoes with the olive oil, rosemary and garlic. Salt and pepper to taste.
4. Place potatoes on center rack of oven and roast 20 minutes, until just tender.

Orzo with Summer Squash and Roasted Red Pepper
Serves: 10+

Ingredients:
16 ounces orzo pasta
3 T salted light butter
1 cup shallot (finely chopped)
2 zucchini (1 ½ pound total cut into rounds and then in ribbons)
2 yellow squash (1 pound total cut into rounds and then in ribbons)
2 roasted red peppers
1 tsp salt
½ tsp black pepper
¾ cup nuts (hazelnuts 4 ounces toasted loose skins rubbed off in a kitchen towel, coarsely chopped)
½ cup parsley (chopped fresh)
½ cup fresh thyme (chopped)
2 tsp (or to taste) lemon zest (finely grated fresh)

Directions:
1. Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water then drain orzo in a colander.
2. While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in parsley, thyme and lemon zest.
3. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

Leftover Lamb Stew
Prep Time: 30 Minutes
Cook Time: 1 Hour
Servings: 6+

Ingredients:
Left over lamb (about 1 ½ pounds)
1 shallot, diced
1-2 cloves garlic, diced
16 oz sliced mushrooms
Baby carrots (as much as you’d like)
8 small potatoes, peeled and cubed
Left over herb jus
1-2 cups beef broth (depending on the amount of left over herb jus remaining)
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 teaspoons minced fresh parsley
1/2 teaspoon minced fresh thyme

Directions: 1. In a large sauté pan, melt butter over medium heat. Add onions, mushrooms and garlic. Cook for 5 minutes or until onions are tender, stirring occasionally. Add carrots and potatoes to pan. Cook for another 10-15 minutes until potatoes are fork tender. Add wine, broth, salt and pepper. Bring to a boil. Remove from the heat. Cover and bake at 350 degrees F for 50-60 minutes or until meat and vegetables are tender.
2. With a slotted spoon, remove vegetables to a large bowl; keep warm if you are eating immediately. Make a slurry with flour and some of the pan juices. Bring pan juices to a boil. Gradually whisk in slurry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, thyme, meat and vegetables; heat through.
3. Transfer meat and vegetables to a Dutch oven, casserole dish or other large container that can be put in the oven.
4. If making for the next day’s meal, cover with foil and cool to room temperature. Put in fridge when cooled. Pull from the fridge about 30-45 minutes before you plan to cook in oven or it will increase your cook time.
5. If making for the same day’s meal, put dish in preheated 350 degree oven.
6. Make biscuits using whatever biscuit recipe you desire. I use the Pioneer Low Fat Baking Mix and use the package directions.
7. After 30-45 minutes, pull dish out of oven and cover with biscuits. Cook entire dish until biscuits are baked through.