I slept in yesterday, went to bed early last night and still woke up this morning feeling groggy and wondering why it was so doggone dark in my bedroom. Happy Daylight Savings Time!
At least we will now have more light in the evenings by which to cook fine dinners and get the garden ready for this summer’s bounty. Dare I mention homegrown tomatoes this early? I’m ready.
To help you ease into the work week, I’m going to give away a great cookbook: “One Pot, One Bowl” by Kim McCosker. As part of the “4 ingredients” series, this book features recipes that call for only a few ingredients and dirty very few dishes. These are just a few of the good-looking recipes in this book: garlic cream shrimp, French lamb casserole, chicken and Jarlsberg casserole, chorizo and chickpea stew, and avocado and prosciutto pasta.
Because of a certain holiday coming up this weekend, I’m going to share an easy recipe for Irish Stew from this cookbook (and at the request of one reader, I’m also going to share the Chorizo and Chickpea Stew recipe). If you are interested in winning this book, leave a comment on this blog entry and tell me what you would do with the extra time you would have in the evenings if you win this book.
The deadline is noon tomorrow. I’ll announce the winner tomorrow afternoon!
Optional: Use beef broth instead of water. Add whatever vegetables you have in the refrigerator.
2 lbs. lamb shoulder chops
3 large onions, sliced
2 lbs. potatoes, peeled and sliced
3 Tbsp. Worcestershire sauce
Preheat oven to 325 degrees. Arrange a layer of chops in a Dutch oven. Season with sea salt and pepper to taste. Cover with a layer of onions and then potatoes. Repeat until all are used. Sprinkle the Worcestershire sauce over the top, then pour in enough water to come two-thirds up the sides. Place on the stove top and bring to a boil. Cover, transfer to the oven, and bake for 2 1/2 hours, or until nice and tender.
Chorizo & Chickpea Stew
5 to 6 oz. fully cooked chorizo, thickly sliced
1 pint cherry tomatoes
1 can (15 to 16 oz.) chickpeas, rinsed
2 cups chicken broth
Heat a deep pot and brown the chorizo about 2 minutes. Add tomatoes, chickpeas and broth. Bring to a boil, reduce to a simmer and cook 15 minutes. Season with sea salt and pepper to taste.